'SPICY CAPUCHINS'
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SPICY CAPUCHINS
INGREDIëNTS
*Sprouts 1/2
*Cauliflower 1/2
*250 gr. mushrooms
*Capers 1 (large pot)
*Onion (large) 1 pcs.
*Fresh ginger (approx. 10 cm)
*Red Rawits 3 pcs.
*Semi nuts 2 pcs.
*Garlic 2 pcs.
*Tomatoes (cluster) 8 pcs.
*Coconut cream (block) 50 gr.
*Curry 2 tsp.
*Stock cube 1 piece
*Pepper 1 tsp.
*Sunflower oil 2 tbsp.
TOOLS
*Wajang
*Scoop spoon
*Peeling knife
*Carving knife
*Cutting board
*Grater
Capuchins
Rich in vitamins, minerals and have a high fibre content.
They are super healthy and soft in taste.
Mise en Place
◻Peel the skin off the ginger. ◻︎Rasp the ginger and the kemiri nuts.
◻Chop the garlic, rawits and coconut.
◻Chop the onion and the pointed cabbage. And the tomatoes in half.
◻︎Peel the skin off the mushrooms and then cut them into coarse slices.
◻Cut the cauliflower into small stumps.
The dish
◻Turn the heat to medium. Heat the pan and put the oil in it.
◻︎Fry the onions◻︎ rawits◻︎ stock cube together until the onions are translucent.
Add:◻︎the garlic◻︎tomatoes◻︎champions◻︎ spices◻︎ coconut block.
◻Stir until everything is well combined.
◻Simmer for 10 minutes in the pan. Stir gently in between.
◻After 10 minutes add the pointed cabbage. Stir everything and let it simmer.
Add: the cauliflower pieces after 15 minutes.
◻Slowly stir everything together, so that the vegetables retain a firm bite.
◻Capuchins are soft. Stir them in gently.
◻After about 10 minutes, turn off the heat.
The dish is ready. Enjoy your happy meal!
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