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1 estrela de anis-estrelado
450 ml de leite meio-gordo
450 ml de água
1 colher de chá de extracto de baunilha pura
1 pedaço de gengibre fresco de 1,5 cm, pelado e cortado
Raspa de casca de laranja (2 tiras)
6 saquetas de chá Darjeeling
3 colheres de sopa de mel
Coloque as vagens de cardamomo, os cravinhos, o pau de canela e o anis-estrelado na taça de
moagem. Accione 2 a 3 vezes, deixando as especiarias moídas grossas. Reserve.
Num tacho de tamanho médio em lume médio-brando, deixe o leite, a água e o extracto de
baunilha levantar fervura. Logo que a mistura comece a ferver, junte as especiarias, o gengibre e
a raspa de laranja misturando bem.
• Deixe a mistura fervilhar em lume brando durante 10 a 15 minutos.
• Junte as saquetas de chá e deixe fervilhar mais 5 minutos.
• Coe a mistura e adicione o mel.
MOLHO DE AMENDOIM
75 g de amendoins sem sal, torrados
60 ml de leite de coco
1 dente de alho
½ colher de chá de pasta de malaguetas vermelhas
¼ colher de chá de molho de peixe tailandês
1 colher de sopa de molho de soja
½ colher de chá de molho hoisin
½ colher de sopa de sumo de lima fresca
100 ml de água
Coloque os amendoins na taça de moagem. Accione 15 vezes e, depois, processe durante 10
segundos ou até carem moídos nos.
Coloque o resto dos ingredientes num tacho de tamanho médio em lume médio-brando, bata
com uma varinha para misturar.
Junte os amendoins moídos. Deixe a mistura levantar fervura, reduza ligeiramente o lume e
deixe cozer cerca de 20 a 30 minutos, até o molho engrossar.
• Sirva à temperatura ambiente.
CINCO ESPECIARIAS EM PÓ
1 estrela de anis-estrelado
2 colheres de chá de grãos de pimenta Szechuan (ou pimenta preta)
½ colher de chá de sementes de funcho
½ colher de chá de cravinhos inteiros
1 pau de canela de 2,5 cm
Junte todos os ingredientes na taça de moagem. Accione a mistura de especiarias 2 a 3 vezes e,
57


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