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Stuffed Veal Asia Recipe

Stuffed Veal  Asia

Recipe Ingredients for Stuffed Veal Asia

800 grams Veal
1 tbsp Shredded coconut
1 / 2 tbsp Sesame oil (man can also take sunflower oil)
2 tbsp small, red lentils
1 pc small shallot
1 pc Mango
1 pc small green chili pepper
1 / 2 tbsp Parsley or cilantro, finely chopped
1 pinch brown sugar
few drops of lime juice
3 tbsp A neutral oil (sunflower or canola oil)
250 ml Veal stock
1 box Coconut milk, unsweetened (165 ml)
1 pinch Cayenne pepper

Stuffed Veal Asia Recipe Directions

The red lentils in salted water about 5 minutes until soft. The water then drain and pat dry the lenses. Peel the shallot and chop finely. Be in a hot skillet, sesame oil can. Sauté onions until soft. The grated coconut and brown slightly, add leave. Peel the mango. Pulp from the core and cut into smaller pieces. The chili pepper Wash, halve and remove the white core and cut into small pieces. Red lentils, mango, green chillies, coriander or parsley to the onion-coconut-mass type. With salt, lime juice and brown sugar to taste and reduce (boil down) let.

Cut the veal into a pocket. The meat from the outside with salt and pepper. The mango puree fill in the pocket and sew the bag tightly with kitchen string. Heat the oil in a roasting pan and sear the veal on all sides. Deglaze with veal cooked in a preheated electric oven at 200 degrees Celsius, about 35 minutes. The veal from the pan and keep warm. The coconut milk to give back and reduce (boil down) let. Season with salt, pepper and cayenne pepper. Serve with rice and snow peas.


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