Pheasant and noodles - burma
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasants-disjointed | |
| 1 | teaspoon | Saffron |
| 4 | cups | Water |
| 1 | tablespoon | Salt |
| 2½ | cup | Onions-chopped |
| 3 | Gloves garlic-minced | |
| 2 | teaspoons | Ginger-minced |
| ½ | teaspoon | Chili pepper |
| ¼ | cup | Oil |
| 2 | tablespoons | Flour |
| 2 | cups | Coconut milk |
| 1 | pack | Egg noodles |
Directions
Wash and dry pheasants; rub with saffron. Bring water to a boil, add pheasants and cook over low heat for one hour. Remove pheasants and cut into small pieces. Continue cooking stock until it is reduced to about two cups.
Heat oil in a deep skillet; add the pheasants and the chopped onions, garlic and chili peppers, brown thoroughly. Mix flour with the coconut milk and stir into pan. Cook over low heat until thick. Cook for five minutes; taste for seasoning, pour over cooked noodles.
Garnish with hard boiled eggs, cucumbers or scallions.
Keywords: Pheasant, Pheasants Forever, Saffron, SJK From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:28) (159) Fido: Cooking