Simple Way to Make Ultimate Sauté Snail Shell In Tauchu Sauce
Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Quick Sauté Snail Shell In Tauchu Sauce. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sauté Snail Shell In Tauchu Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sauté Snail Shell In Tauchu Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sauté Snail Shell In Tauchu Sauce is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sauté Snail Shell In Tauchu Sauce estimated approx 30 minutes.
To begin with this recipe, we have to prepare a few ingredients. You can have Sauté Snail Shell In Tauchu Sauce using 9 ingredients and 7 steps. Here is how you cook that.
This is an Indonesian peranakan dish using snail shell and tauchu (red bean paste). Some fishes can be as a substitute to snail shell.
Ingredients and spices that need to be Prepare to make Sauté Snail Shell In Tauchu Sauce:
- 2 packs snail shell
- 2 red chilli (sliced)
- 1 small ginger (sliced)
- 6 garlic (smashed)
- 2 tbsp tauchu
- 1 tbsp sweet soy sauce
- Sugar
- Cooking oil
- Spring onion
Steps to make Sauté Snail Shell In Tauchu Sauce
- Prepare all the ingredients
- Clean the snail shell and remove the rotten one. (Rinse with lime juice)
- Heat the cooking oil, fry the garlic, ginger, and chilli.
- Put the tauchu in, then add some water.
- Bring the snail shell in, and let it boil.
- Lastly, season with sugar, and put the spring onion for frangrant.
- Let it cool for minimum an hour. The longer the better to let all the spices soak into the soup and snails.
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