Semolina pie

 

Pumpkin with coconut milk
Canh bi ro ham dua

  • 120 GRAM SEMOLINA
  • 200 GRAM YOGURT
  • 250 GRAM CABBAGE, shredded
  • 2 POTATOES, peeled and cut in very small cubes
  • 1/2 BUNCH GREEN CORIANDER, chopped
  • 2 TSP BAKING POWDER
  • 1 EGG
  • 2 TBSP GREEN CURRY PASTE
  • 1 TSP BLACK SESAME SEEDS
  • 1 TSP CURRY POWDER
 
  • 200 GRAM PUMPKIN, diced
  • 100 GRAM DRIED MUSHROOMS,soaked
  • 200 GRAM SWEET POTATO, peeled and diced
  • 1 CAN COCONUT MILK
  • 1/2 CUCUMBER, sliced
  • 50 GRAM PEANUTS

Mix the egg with the yogurt, the baking powder and the semolina. Stir in all other ingredients and add salt to taste. Put the mixture in a greased round oven tin and bake 40 minutes at 165 degrees Celsius. Serve with a green salad or a tomato salad.

Mix pumpkin, mushrooms, potato and coconut milk and bring to the boil. Cook for 10 minutes; add the cucumber and cook 5 more minutes. Stir in the peanuts. Serve with white rice.


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