Coconut and tea smoked Cervena with rice cake

Servings4 INGREDIENTS

Method

Marinade

Mix all ingredients together until the sugar and salt have dissolved. Place the meat in the marinade for 3-4 hours. Remove and allow to dry for 1 hour and then place in the smoker with the tea leaves, coconut, and wood shavings and smoke over a low heat. Allow to stand in the smoke for as long as there is smoke. Remove and thoroughly sear the outside to a nice brown color then and slice as required.

Rice cakes

Cook jasmine rice with the chopped kaffir lime leaves and green ginger root in 1 cup of water with a teaspoon of salt. When the rice is cooked, sprinkle on some rice wine or vinegar and allow to cool. Spread into a tray about 1 cm deep and cool completely. Cut into squares about 3 x 3 cm and sprinkle with toasted sesame seeds.

Mango Salad

Combine all ingredients and chill for an hour.

To serve

Place a little salad along with some sliced Cervena on top of the rice squares, garnish with freshly chopped coriander and optionally, sprinkle on refried cooked yellow split peas or beans. Serve with a light shoyu sauce on the side.

Servings4 INGREDIENTS

Method

Marinade

Mix all ingredients together until the sugar and salt have dissolved. Place the meat in the marinade for 3-4 hours. Remove and allow to dry for 1 hour and then place in the smoker with the tea leaves, coconut, and wood shavings and smoke over a low heat. Allow to stand in the smoke for as long as there is smoke. Remove and thoroughly sear the outside to a nice brown color then and slice as required.

Rice cakes

Cook jasmine rice with the chopped kaffir lime leaves and green ginger root in 1 cup of water with a teaspoon of salt. When the rice is cooked, sprinkle on some rice wine or vinegar and allow to cool. Spread into a tray about 1 cm deep and cool completely. Cut into squares about 3 x 3 cm and sprinkle with toasted sesame seeds.

Mango Salad

Combine all ingredients and chill for an hour.

To serve

Place a little salad along with some sliced Cervena on top of the rice squares, garnish with freshly chopped coriander and optionally, sprinkle on refried cooked yellow split peas or beans. Serve with a light shoyu sauce on the side.

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