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Recipes from
Luxemburg
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Indian recipes
Recipes from Goa
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Recipes
with crab |
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Beef salad
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Crab coconut salad
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- 600 GRAM BEEF FOR STEWING
- 2 POTATOES, peeled, cooked 20
minutes and cubed
- 1 ONION, chopped
- 1 TBSP CAPERS
- 2 EGGS, cooked 10 minutes and sliced
- 1 CLOVE GARLIC, chopped
- HANDFUL TARRAGON, cut
- 3 TBSP VINEGAR
- 2 TBSP OIL
- 1 TBSP MUSTARD
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- 300 GRAM CRAB MEAT
- 1 ONION, chopped
- 1/4 CUCUMBER, chopped
- 1/2 RED PEPPER, chopped
- PIECE OF GINGERROOT, grated
- 1 TSP CURCUMA POWDER
- 4 TBSP COCONUT MILK
- 2 TBSP COCONUT, grated
- 1 TSP MUSTARD SEED
- 1 TBSP MANGO CHUTNEY
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Stir fry the onion
3 minutes. Add the meat, fry until brown on both sides. Add 1 cup of
boiling water and simmer fro two hours. Drain the fluid, cut the meat
in thin strips, add meat and onions to the potatoes; add the eggs. Mix,
for the dressing, the oil with the vinegar and the mustard, the
tarragon
and the garlic and pepper and salt to taste. Pour this over the beef
mixture and sprinkle the capers on top.
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Stir fry the mustard
seeds 2 minutes; add the onion, the ginger, the curcuma and the pepper
and stir fry 3 minutes more. Add all other ingredients and stir well;
allow the mixture to cool down before serving.
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