Summary

Ingredients

• 500 g pasta (mie), rice noodles or rice
• 400 g poultry meat, shredded
• 1 pineapple
• 2 orange (s), or blood oranges
• 1 packet cocktail tomatoes
• 400 ml coconut milk
• 4 cl sherry
• some oil (soy)
• 1 teaspoon, heaped turmeric
• 3 pinches chilli flakes
• some nutmeg
• 2 pinches coriander powder
• 1 pinch cayenne pepper
• pinch (s) Saffron powder
• 1 teaspoon, leveled sugar
• a bit salt

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Instructions

1. Add water for the pasta / rice. When the water is boiling, add salt to taste and a little coriander and the pasta.
2. Peel pineapple and oranges and cut into pieces. Depending on the size of the fruit, a little pineapple or orange may be left over. Wash and halve cocktail tomatoes.
3. Heat some soybean oil in a wok or a large pan along with nutmeg and turmeric over high heat. When the oil is hot, add the meat and turn it often at first, then continue cooking on a medium heat until the pieces of meat are golden yellow.
4. Deglaze the meat with the sherry and add the pineapple, oranges and cherry tomatoes. Put the lid on and sauté everything over low heat for about 10 minutes, stirring occasionally. Then stir in coconut milk (shake well beforehand), saffron, cayenne pepper and chilli flakes. Let simmer for another 5 minutes on low heat. If the sauce appears too thin, you can reduce it a little by simmering for a longer period of time.
5. Drain and drain the pasta / rice, then portion and pour the meat sauce over it and serve.
6. The sun rises in the east and you can taste that in this dish. The fruity and fiery ingredients convey a pleasant spiciness (under 100 scoville) which, when played with the fruity sweetness, reminds of a warming sunrise. The ingredients are balanced, easily digestible and very healthy.
7. Tip:
8. For a particularly exotic taste, season the sauce with Liqueur 43.