Savoy Coconut Cream (椰膏)

£1.00

  • Brand: Savoy
  • Size: 165ml
  • Shipping Weight: 0.253kg
  • Cuisine: Burmese, Chinese, Filipino, Indian, Indonesian, Japanese, Korean, Malaysian, Philipino, Singaporean, Taiwanese, Thai, Vietnamese
  • Product of: Thailand
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Description:Coconut Cream

Curried Eggs:
Ingredients:
8 eggs, hard boiled
2 tbsp vegetable oil
1 large onion, finely chopped
2 cups coconut cream
1 tbsp sugar
1 tsp salt
2 daun salam (or curry leaves)
1 tbsp green ginger, finely chopped
1 tbsp shrimp paste (belachan)
2 tbsp shallots, diced

Cooking Instructions:
Cut boiled eggs in half and place on platter. Heat wok, add oil; when hot fry onion and garlic until transparent. Reduce heat and simmer coconut cream, sugar, salt, daun salam and ginger until mixture thickens. Mash belachan with a little warm water and add to mixture. Store into mixture until dissolved. Pour sauce over boiled eggs and sprinkle with diced shallots. Serve with steamed spiced rice.

Shake well before using. Keep refrigerated after opening.
Ingredients:Coconut Milk, Water.

125958
 

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