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Recipes: - Shrimp Mini Slider with Tropical Sauce - Chicken Soup - Sweet and Sour Coconut Pork Sliders - Sweet and Sour Coconut Eggplant - Pork Souvlaki with Honeyed Coconut Apricots - Low-Carbohydrate Porchetts - Hawaiian Bacon - Brined Turkey - Pork Medallions - Peach BBQ Pork Chops - Chicken Stir Fry - Fried Chicken - Quick Snapper - Coconut Noodles - Ceylon Coconut Pork Curry - Toasted Coconut - Shrimp and Carrot Coconut-Ginger Quinoa - Coconut Chicken - Coconut Shrimp Curry - Sweet Chili Mayo - Broccoli and Peanut - Garlic Coconut Prime Rib - Grilled Alaska Salmon - Pork Chops with Raspberry Coconut Sauce - Pineapple Coconut Chicken Tenders
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Ingredients:
1x – 360 g Package of Coconut Shrimp
75 g of Mayonnaise
5 Slices of Muenster Cheese – Cut in half and then fold it over
Green Leaf Lettuce – Tear into 10 pieces
10 Party Sized Potato Rolls – Split
Directions:
Cook the coconut shrimp using the package directions. Remove the tails.
Combine 2 Tbsp. of mayonnaise with the dipping sauce included in the coconut shrimp package.
Evenly spread the rolls with the mixture.
Add a piece of lettuce to the rolls, then the shrimp and cheese.
Push a toothpick through the top and garnish with a cube of mango, pineapple, or papaya.
Nutritional Information:
Calories: 200
Total Fat: 10g
Saturated Fat: 1g
Carbohydrates: 35g
Protein: 4g
Ingredients:
750 ml of Chicken Stock
1 Thumb Sized Piece of Ginger – Sliced
250 ml of Coconut Milk
1 Tbsp. of Fish Sauce
180 g of Chicken
75 g of Mushrooms – Drained, Rinsed
1 Carrot – Medium, Julienned
2 Tbsp. of Lime Juice
15 g of Cilantro/Coriander – Minced
Directions:
In a large pot, add the chicken stock and the ginger. Bring it to a boil and allow it to simmer for 5 minutes.
Stir in the coconut milk, agave, fish sauce, carrot, and mushrooms.
Add in the lime juice and cilantro before you serve it.
Nutritional Information:
Calories: 290
Total Fat: 18g
Saturated Fat: 13g
Carbohydrates: 9g
Protein: 17g
Ingredients:
Slaw
150 g of Green Cabbage – Finely Sliced
150 g of Red cabbage – Finely Sliced
2 Tbsp. of Seasoned Rice Vinegar
1 tsp. of Sesame Oil
¼ tsp. of Salt
¼ tsp. of Black Pepper
4 Green Onions – Thinly Sliced
Pork
120 ml of Orange Juice
130 g of Soy Sauce
50 g of Brown Sugar
2 ½ Tbsp. of Seasoned Rice Vinegar
2 Tbsp. of Sesame Oil
½ tsp. of Black Pepper
2 Cloves of Garlic – Minced
1x 1 Inch Piece/2 cm of Ginger – Peeled, Minced
Zest of 1 Orange – Large
750 g Pounds of Pork Tenderloin – Trimmed
2 tsp. of Arrowroot
10-12 Mini Hawaiian Sweet Rolls – Halved, Horizontally
80 g of Coconut Flakes
Directions:
For the slaw: Toss the red and green cabbage, oil, vinegar, pepper, salt, and green onions in a large mixing bowl. Mix it together and place it in the refrigerator while the pork is prepared.
For the pork: In a large mixing bowl, whisk the orange juice, brown sugar, soy sauce, vinegar, sesame oil, garlic, pepper, ginger, and the orange zest together.
Add the tenderloin and coat it thoroughly. Refrigerate it for 1 hour.