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PUDIM DE TOFFEE CARAMELIZADO
300 g de tâmaras, picadas
120 ml de leite gordo
2 g de bicarbonato de sódio
180 g de farinha simples
5 g de fermento em pó
2 g de sal
3 g de “mixed spice” (mistura de especiarias
brinica)
175 g de açúcar amarelo suave
115 g de manteiga
2 ovos grandes
Coloque as tâmaras e o leite num tacho e deixe levantar fervura. Junte o bicarbonato de sódio, misture e
deixe arrefecer. Misture com a vara de arames, o açúcar e a manteiga e, em seguida, junte os ovos um de
cada vez, enquanto mistura continuamente. Peneire a farinha e o fermento, misturando o sal e o “mixed
spice”. Envolva com a mistura de manteiga. Revista o recipiente de cozedura da panela de cozedura lenta
com folha de alumínio e, em seguida, unte a folha com manteiga. Verta a mistura para a tigela e cozinhe
em 2 por 2-3 horas.
SOPA DE NOODLES
1 litro de caldo de galinha
15 g de gengibre, ralado namente
3 dentes de alho, aos cubos pequenos
20 ml de molho de soja escuro
20 g de açúcar super no
200 g de pernas de galinha cozidas
300 g de rebentos de feijão frescos
3 cenouras, em tiras
200 g de ervilhas tortas, em tiras
4 cebolinhas, às rodelas nas
1 lima, sumo e raspa
200 g de noodles
10 g de coentros frescos
Sal e pimenta a gosto
Coloque todos os ingredientes (exceto os noodles e os coentros) no recipiente de cozedura da panela de
cozedura lenta em 2 por 4-5 horas. Junte os noodles e cozinhe até carem prontos. Sirva polvilhados com
coentros.
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