FOR 4 PERSONS
Difficulty: Medium
Preparation: 50min
For the noodles ……
Boil the noodles in salted water according to the package instructions, rinse them with cold water and let them drain.
For prawns……
Prepare and wash the spring onions and cut them into slices. Peel the garlic, wash the germs and let them drain.
Heat the wok and pour 1 tablespoon of oil. Sauté the vegetables until they are crispy, remove them and reserve them. Add the remaining oil to the wok and sauté the prawns. Smash the garlic, add it and continue sautéing.
Remove the prawns after about 8 minutes and reserve them. Sauté the spring onions, add the soy germs and sauté everything for about 2 minutes.
For the Indonesian chilli sauce……
Mix the cornstarch with the broth, the sambal oelek, the sugar, the lemon juice and the concentrated tomato. Add this mixture to the wok, salt it and let it boil.
How to serve it……
Distribute the noodles in bowls, place the vegetables and prawns on top and cover it with Indonesian chilli sauce.
FOR 8 TACOS Difficulty: Easy Preparation: 50min Rest: 1hora Cooking: 10min INGREDIENTS For the Tortillas 500g Corn Flour 150g Margarine 1 Cup Warm Water Salt For the Filling 400g Beef Meat 100ml Cream Mustard Salt Whitte Pepper PREPARATION Making the Dough… Knead the flour together with cream margarine and two coffee spoons of salt
FOR 2 PERSONS Difficulty: Medium Preparation: 40min INGREDIENTS 100gr “Bomba” Rice 250ml Fish Stock 50gr Shelled little Prawns 50gr Small Squid 2 Garlic Cloves (chopped) 100gr Grated Tomato Sweet Red Pepper Olive Oil Saffron Squid Ink Parsley Oil PREPARATION Sauté small slices of squids and then add shelled little prawns. Add chopped garlic, grated tomato
FOR 2 PERSONS Difficulty: Medium Preparation: 30min INGREDIENTS 2 Cornish Hens 100gr Spanish Rice 10gr Black Truffle 1 Shallot 10gr Butter Reduced Vinegar 300ml Chicken Broth Arugula Flower Salt Pepper Olive Oil PREPARATION Poach butter and shallot until shallot is soft. Add rice and stir for a couple of minutes. Add chicken broth gradually while
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