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EP24 sardine curry with rich tomato

Serves 4

BB 230g nyonya curryCM 400ml JP

INGREDIENTS for MEATBALL

  • 1 can AYAM™ Baked Beans 230g (drain excess liquid)
  • 250g ground chicken
  • 50g onion
  • 50g carrot
  • 2 tbsp potato starch
  • 1 tsp herbal salt
  • A little of sugar
  • 2 tbsp olive oil

INGREDIENTS for MEATBALL CURRY

  • 12-15 pcs meatball
  • 1 onion
  • 50g onion
  • 100g eryngii mushroom
  • 1 clove garic
  • 400ml AYAM™ Coconut milk
  • 100g AYAM™ Nyonya curry paste
  • 200g tomato puree
  • 2 tsp nam pla
  • 50cc water
  • 1 tbsp olive oil
  • A dash salt
  • 1/4 tsp sugar

 

METHOD for meatball

  1. Put AYAM™ Baked beans which is drained excess liquid in a bowl and mush coarsely them by hand.
  2. Add chopped onion, carrot, ground chicken and mix them well.
  3. Add herbal salt, sugar, potato starch and mix them well.
  4. Put extra oil on plams and divide equally mixture and shape it into 2cm in diameter.
  5. Heat olive oil in pan and cook METHOD 4 till browned.
  6. Flip meatballs to brown both sides, steam them in covered pan for about 3 miniutes.

METHOD for MEATBALL CURRY

  1. Put olive oil in a pot and add garlic cook it over low heat until aromatic.
  2. When garlic smell, increase heat to middle heat, add onion and salt and stir-fry them till tender.
  3. Once onion get tender, add eringi mushroom and stir-fry it slightly, add Nyonya curry paste, tomato puree.
  4. Stir-fry them for a minute in such a way as to drain juice of tomato puree, add AYAM™ Coconut milk, water, meatballs.
  5. Bring it to boil, seaon with nam pla, sugar to complete.

 

Tags: _ Baked Beans_ Fish, Seafood_ Curry_ Easy Asian recipes_ Lunch_ Dinner_ Latest recipes_ All recipes_ Cooking tips

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