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Ingredient: Leaf spinach

Coconut-Rice

Coconut-Rice

A recipe that somewhat had its origin in a remaining food, but it turned out to be rather good.

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 Cocosrice
Course fast, Main Dish
Cuisine Asian
Servings
Ingredients
Course fast, Main Dish
Cuisine Asian
Servings
Ingredients
Instructions
  1. Just mix all ingredients (besides the peaches) together and add gradually water, as the rice needs it. If you are in the more sweet food, you could also use the sugar water from the peaches can.
  2. Season with plenty of salt, ingwer, curry and Kurkuma
  3. When the rice is soft, add the quartered peaches (and let them get softer for a while)
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Penne with spinach-ginger sauce

Penne with spinach-ginger sauce

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 Penne with Spinach-Ginger sauce
Really nice salty, sour and spicy sauce with penne.
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
3-4 people
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
3-4 people
Ingredients
Instructions
  1. Overview of the required ingredients.
  2. Take off the leafs from the spinach. As alternative, unfreeze the same amount of leaf spinach and press out the water.
  3. Chop the leafs roughly.
  4. Chop the onions roughly.
  5. Slice the garlic.
  6. Dice the ginger.
  7. Roughly chop the peanuts.
  8. Sweat the onions until the are slightly brownish. Then add the garlic and the ginger.
  9. Deglaze everything with the lime juice and the coconut milk.
  10. Add the chilli sauce, the vegetable stock and the peanut butter. Then stir everything well in (the peanut butter might show some resistance to it...)
  11. Then add the spinach...
  12. ... and stir it in together with the vegetable stock.
  13. Keep the sauce boiling for around 15 minutes with a lid over it. During that time, boil the penne until they are ready.
  14. Before serving, spread some of the previously chopped peanuts over the sauce.
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