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Dans la lune

March 22, 2018

Gastrique sauce

Gastrique sauce

Print this recipe
Persons
half cup of sauce
Gastrique sauce

Ingredients

  • 1/2 tbsp balsamic vinegar
  • 100g sugar
  • 25g red wine vinegar
  • 50g water

Instructions

  • 1. In a small cooking pot, add balsamic vinegar, sugar and wine vinegar. Bring it to boil. When the sauce is nicely caramelized and has thickened, then add water gradually and mix gently.
  • 2. Simmer for another 2 to 3 mins. Remove from the heat. Let it cool to room temperature.
  • Serve with any foods, meat, fish salad, cheese even for sweets!
  • The gastrique sauce can be stored for about two weeks in the refrigerator.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Sauce

February 1, 2018

Coconut meatballs with bechamel sauce

Coconut meatballs with bechamel sauce

Print this recipe
Persons
5
Coconut meatballs with bechamel sauce

Ingredients

- Ingredient A -

  • 650g ground beef
  • 2 garlic cloves - finely chopped
  • 15g fresh ginger - finely chopped
  • 2 onions - finely chopped
  • 1 tomato - chopped
  • 20g shredded coconut (unsweetened)
  • 1 tsp ginger powder
  • 1 tsp sugar
  • 1 tsp fine salt
  • 2 tbsp katakuriko/potato starch

For the bechamel sauce

  • 35g unsalted butter
  • 30g plain flour
  • 350 - 400ml milk
  • 125g sour cream
  • 1 tbsp heavy cream (optional)
  • 1/2 tbsp soy sauce
  • 1 tsp salt or more if you desired
  • 1 tsp sugar

Instructions

  • 1. In a large bowl, add all the ingredient A and mix well. Knead mixture with hands until it becomes smooth and elastic.
  • 2. Shape meatball mixture into small balls. Heat up some cooking oil in a wok or pot on medium-high. When the oil is hot, place the meatballs into the frying pan gently. Fry them, turning till browned on all sides and cooked through. Set aside.
  • 3. Make the bechamel sauce In a medium saucepan, heat the butter over medium-high heat until melted completely. Add the flour and stir them together until smooth. Reduce the heat to medium, and then pour the milk a little at a time, whisking constantly, until the mixture thickens and smoothens. Add sour cream, heavy cream (optional), soy sauce, salt, sugar and mix well. Remove from the heat.
  • 4. Dress the meatballs with the bechamel sauce.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Beef, Cooking, Cooking Recipe, Everyday cooking

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