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Coconut meatball with vegetables

Coconut meatball with vegetables


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Put the meat in a pot with cold water and let it boil until it is ready to boil and raise the foam. Remove the meat and wash it again with cold water. Fill the pot again with cold water, twice the amount of meat, add onion, carrot, celery and put it back to boil. Bring to a boil over low heat; does not cover.

When the meat has boiled, add the crushed garlic, strain the juice and add the frozen vegetables. Bring a few more boils and then let it cool.

Gelatin is hydrated in a few tablespoons of cold water, then put in warm soup and mix until completely dissolved.

Pour everything into the form and let it cool until it hardens very well.

Before serving, heat the form a little, detach the meatball a little and turn it over on the plate.




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1. Boil the meat well before in salted water in which I added 2-3 whole carrots and a bay leaf and a pinch of salt. After boiling, strain and stop the soup separately from the meat.
Peel and wash the vegetables, then cut the onion into small pieces, slice the peppers finely, cut the carrots and celery into thin cubes and slice the mushrooms as well.

2. Fry the vegetables in oil, first mixing lightly with a wooden spoon, then simmer them a little, covering them with a lid. When the vegetables have softened, add the mushrooms, simmer them a bit and add them to the vegetables, then add the rice, stirring continuously for 5 minutes. After we harden a little and the rice we start to add a little soup (stopping about 200 ml separately) and let it boil over low heat, stirring from time to time.

3. Pour the rice with the vegetables in a higher tray, place the boiled coconut meat, pour the stopped soup and bake for about 20-30 minutes, until all the soup is reduced. Sprinkle chopped greens on top.
Good appetite!

1. Thanks to the adjustable pressure control valve, the ingredients retain their nutritional values
2. The comfortable handle is not heated, so you can move it easily, anytime and anywhere.


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