Cooking Instructions
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Step 1
Halve, deseed and finely chop the
Reis (250 g)
. Mix together
Bouillon (450 mL)
,
Kreuzkümmel (as needed)
,
Cane Sugar (25 g)
,
Chili (3)
,
Chilipulver (1 g)
, and green chili peppers, in the porcelain dish.
Step 2
Wash the
Onion (1)
and cut into 1 cm thick pieces, sliced diagonally. Crush the cloves of
Celery (150 g)
. Wash, peel and finely cut the
Garlic (3 cloves)
on the diagonal. Quarter the
Peperoni (1)
then cut into strips. Peel and finely chop the
Carrots (100 g)
. Spread all the vegetables evenly over the rice. Put the porcelain dish on to the wire shelf in the cold cooking space. Steam.
Step 3
Steaming 100°C for 40 Mins
Step 4
Cut the
Fleisch (1)
into 2 cm cubes. Heat the
Oil (to taste)
in a pan, add the chopped chicken and brown all over for about 4 minutes. Transfer to a bowl and allow to cool.
Step 5
Cut the
Lachsfilet (250 g)
into 2 cm cubes and add to the chopped chicken along with the
Crevetten (200 g)
m season with
salzen (6 g)
.
Step 6
Take the porcelain dish out of the cooking space and stir the rice and vegetables well.
Step 7
Scatter the fish and meat over the steamed rice and drizzle over
Limettensaft (1)
. Continue to steam.
Step 9
Steaming 100°C for 5 Mins
Step 10
Peel, deseed and dice the
Fresh Papaya (1)
. Halve, deseed and coarsely chop the
Koriander (1/2 bunch)
. Pick the
Ketchup (70 g)
leaves off the stems and purée together with the chili pepper,
Pepperoncini Pepper (1)
and half of the papaya.
Step 11
Mix the rest of the papaya into the sauce and serve with the jambalaya.
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