Spicy. Asian. And simply delicious. With lots of lemongrass and coconut. Gives a great, fresh taste to Asian dishes. Also perfect for stirring into vegetable sticks.
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Soup or Asian vegetables:
This spice blend is excellent for refining coconut (pumpkin) soups or also with fried vegetables:
Fry any vegetables (e.g. onions, green beans, peppers, cauliflower, courgettes) cut into strips briefly and hotly. Add the spices and fry briefly, deglaze with coconut milk (we use organic coconut milk from a can) and bring to the boil. Season to taste with salt and pepper, if necessary add Mallorcan Cirereta to make it really hot.
Options: When sautéing, you can of course add diced tofu or chicken, for example. We fry prawns separately for a very short time and only add them at the very end for a good minute when bringing to the boil.
Mix as a dip with bread, fresh / fried vegetables or for barbecuing:
Mix one spoonful of the spice mixture with two spoonfuls of water and leave to swell for 5 to 10 minutes (until it forms a paste). Then mix with half a spoonful of white wine vinegar (or fresh lemon / even better apple cider vinegar!) and two spoonfuls of olive oil. Add cream cheese and serve with vegetable sticks.
|Ingredients:||Lemongrass, cocos, garlic, coriander, jengibre, black pepper, cumin, cirereta, Flor de Sal (de Menorca), cardamom|
|Placing on the market:||sol y tierra, C/ Calvari 11, ES-07460 Pollença|