If you want a neat idea for an appetizer or a starter, how about a smaller scale of fishcake with a generous drizzle of rendang sauce, topped with mango chutney – a spot of fusion with small tortilla wraps or flatbreads to mop up the leftover sauce and chutney – outside the box I'd say!
There's a foto in the Fishcake foto guide if you wanted inspiration, in the meantime here's the recipe for the rendang curry sauce :
Rendang Curry Sauce
100 ml coconut cream
50ml water
3 tsp brown sugar
2 tsp curry powder
(I used mild)
1 tbsp kecap manis
(also known as sweet soy sauce)
Combine all the ingredients in a saucepan over a low heat and
serve. Can be made ahead and re-heated.
If you like your curry hotter then you can use a medium or hot version of the curry powder – either way to suit your palate!
A few fotos for you ...
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