Broccoli the Asian Way with Coconut and Corn Porridge

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Broccoli the Asian Way with Coconut and Corn Porridge

Broccoli the Asian Way with Coconut and Corn Porridge
4 servings

For the Porridge

200 ml of canned coconut milk

200 ml of water

1 tbsp of soy sauce

170 g of packaged Makfa cornmeal

For the Broccoli

1 tsp of ground thyme

1/2 tsp of ground coriander

1/4 tsp of ground black pepper

1/8 tsp of ground nutmeg

1/8 tsp of ground cloves

1 pinch of ground cardamom

50 ml of water

50 ml of canned coconut milk

1 tbsp of sugar

1 tbsp of soy sauce

1/2 tbsp of hot chili sauce

1 tsp of corn starch

1 tbsp of vegetable oil

3 cloves of garlic

1 large head of broccoli

50 g of peeled fried peanuts

3 stalks of green onion

1 hour

Additional properties For kids


1. Prepare the porridge. Add the coconut milk, the water and the soy sauce into the medium-size saucepan. Place on high heat, bring too a boil, and reduce heat. Add the cornmeal. Cook for 35-40 minutes stirring frequently and adding water if the porridge should thicken too much. In the end the mixture must become creamy.

2. In a small bowl combine the thyme, the coriander, the pepper, the nutmeg, the cloves and the cardamon. Set aside.

3. In another bowl mix water, the coconut milk, the sugar, the soy sauce, the hot chili sauce and the cornstarch. Set aside.

4. Heat the oil in a frying pan. Place the peeled and chopped garlic and broccoli curds into the pan. Add half of the sauce and the mix of spices. Stir fry for 4 minutes.

5. Ladle the porridge into plates, place the broccoli on top. Sprinkle with peanuts, sliced green onions, pour the rest of the sauce on top, and serve.

Cuisine China and South-Eastern Asia
Dish type Entrees