Thai broth fondue

Ingredients for Thai broth fondue

Instructions for Thai broth fondue

To prepare the Thai broth fondue recipe, please follow these instructions:

Put the meat in the freezer for a few hours, then it is easier to cut into slices.

Rinse the cucumber, crack it and cut it into thin slices. Arrow rødløgene and cut them into thin both.

Crack, scrape the seeds out and chilli pebrene pebrene cut into very small cubes.

Boil the vinegar, 1 dl. Water, sugar and ½ TSP. Salt in a saucepan. Come on cucumber slices, onion and chili in the Pan, boil it for 3-4 minutes and let it cool off in the bed sheet.

Arrow the shallot and garlic and mix it with peanuts and coconut milk.

Pour the sauce into a saucepan, season with chili, coriander, salt and pepper. Cook it up under stirring and keel it of.

Slice the chicken breast and beef into very thin slices.

Peel and grate the ginger. Wash the lemons and grate the shell just fine. Squeeze lemon juice. Mix lemon juice with ginger, 1 tsp. Coriander and soy sauce. Pour over meat and let it soak about 1 hour. Turn around in it a couple of times along the way and put the meat of 1-2 barrels.

Cook hønsebouillonen up and add lemon rind pour it into a wide pan and set it on the rechauden. Com coriander leaves in the broth.

Plug the meat on the fondue forks or place it into fondue sieves. Boil the broth and eat cucumber-løgpikles and peanut sauce.

As an accessory you can servers mushroom slices, cut Chinese cabbage, rice, chili sauce, soy sauce, green salad with vinaigrette, dry white wine or Jasmine tea.

Tips:
Finally, use unsweetened coconut milk to peanut sauce. You can even make the milk is as follows. Cook 100 g desiccated coconut about 5 minutes in ¼ l. milk and ¼ l of water. Pour it through a sieve and measure the desired amount of.