One 13.5-ounce can of full-fat, unsweetened coconut milk
2 ounces
(approximately ¼ cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful)
¾ cup
unsweetened (natural) creamy peanut butter (Do not use regular peanut butter or anything with added emulsifiers. It must be the type of natural peanut butter that comes with natural peanut oil on top and no sugar added. I often use Smucker's.)
½ tablespoon
salt
¾ cup
sugar
2 tablespoons
of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
Namnet låter mycket konstigt på svenska men i praktiken så är det riktigt bra. Tips är dessutom att köpa en sådan liten "on the go"-burk och göra overnight oatsen där i
Peel and top & tail the carrot, then slice very thinly. Blitz the rest of the ingredients together for 30 seconds or so, until you have a thick marinade. Place the carrot and marinade into a dish, mix together so that all of the carrot slices are coated, and set to one side for 30 minutes. Heat your oven to 200°C/400°F. Place the carrot strips side-by-side on cookie sheet (line it with parchment or a silicone mat if it’s not non-stick), spread the rest of the marinade evenly over the strips, and then bake for 15-25 minutes, depending on how crispy you want your ‘bacon’ to be
Check the potato chips frequently tomake sure that they don't burn. For Sweet Potato Chips. Wash sweet potatoes and thinly slice with a very sharp kitchen knife or mandolin
Combine all ingredients together in a saucepan and heat over low heat until simmering. You can also throw everything in the crockpot and set it on low or high with the top off
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