
MAGGI Premium Coconut Milk Powder - Sri Lankan 1kg x 12
Made with Sri Lankan Coconuts
Qty | Unit | Ingredient | Preperation |
160 | gr | MAGGI Coconut Milk Powder | |
500 | mL | Warm Water | |
125 | mL | Cream | |
150 | mL | Ghee or Butter | |
8 | gr | Ginger | Grated Finely |
8 | gr | Garlic | Crushed |
40 | gr | Onions | Diced |
1/2 | tsp | Tumeric | Ground |
4 | Birds Eye Chillies | ||
75 | gr | Peanut Butter | |
1 | Lemongrass | Finely Chopped | |
30 | gr | Cashew Nuts | Chopped |
1 | tsp | Honey | |
Salt & Pepper |
1. Combine MAGGI Coconut Milk Powder with the warm water; whisk until smooth, add to a saucepan with cream and bring to the boil, reduce heat and simmer until thickened. Set aside.
2. In a frying pan melt ghee or butter, add ginger, garlic and onions; sauté over low heat; add the turmeric and chilli. Stir in reserved MAGGI Coconut Milk Powder mixture, peanut butter, lemon grass, cashew nuts, honey, salt and pepper to taste.
Qty | Unit | Ingredient | Preperation |
1/2 | tsp | Ground White Pepper | |
1 | tsp | Sugar | |
100 | mL | Soy Sauce | |
8 | gr | Garlic | Crushed |
8 | gr | Ginger | Grated Finely |
1.5 | kg | Beef Rump | Diced |
9 | Capsicums | 3 red, 3 green, 3 yellow. Cut into even sized pieces. |
1. Combine pepper, sugar, soy sauce, garlic, ginger and beef; cover and refrigerate 10-15 minutes.
2. Thread beef and capsicum onto 20 pre-soaked skewers. Cook on pre-heated grill and serve with Nut Dipping Sauce.