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EP30-summer-vegetable-gratin

Serves 4

BB 230g nyonya curry

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 GRATIN

  • 8 pcs meatball
  • 1 can AYAM™ Sardine in Tomato Sauce 155g
  • 1 eggplant(peel into stripes and cut into round slices)
  • 1/2 zucchini(peel into stripes and cut into round slices)
  • 4 young corns(cut diagonally)
  • 100g pumpkin
  • 1/2 celery
  • 100g shredded cheese
  • 2 tbsp olive oil
  • A dash salt & pepper

 

METHOD for meatball

  1. Put AYAM™ Baked beans which is drained excess liquid in a bowl and mush coarsely them by hand.
  2. Stir-fry celery on the same pan untill tender, add pumpkin, salt, pepper, cover and steam them. (If there isn't enough water, add 1 tbsp water.)
  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 Gratin

  1. Heat olive oil in a pan and add lightly stir-fry eggplant, zucchini, young corns and take them out.
  2. Stir-fry celery in the same pan untill tender, add pumpkin, salt, pepper, cover and steam them for 3 minutes.(If there isn't enough water, add 1tbsp water.)
  3. Once pumpkin is cooked, add AYAM™ Sardine in Tomato Sauce mix well while flaking. Add method 1 and meatballs and mix well slowly.
  4. Top shredded cheese, it's completed when cheese melts.

 

Tags: _ Baked Beans_ Vegetables_ Fish, Seafood_ Sardines_ Easy Asian recipes_ Stir Fry_ Lunch_ Dinner_ Latest recipes_ All recipes_ Cooking tips

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