{"id":209,"date":"2013-01-09T16:50:44","date_gmt":"2013-01-09T16:50:44","guid":{"rendered":"https:\/\/revald.dk\/?p=209"},"modified":"2020-09-19T00:51:27","modified_gmt":"2020-09-19T00:51:27","slug":"kylling-i-karry-med-nudler","status":"publish","type":"post","link":"https:\/\/revald.dk\/?p=209","title":{"rendered":"Kylling i karry med nudler"},"content":{"rendered":"<p><strong>Kylling i karry<\/strong><\/p>\n<ul>\n<li>50 g. sm\u00f8r<\/li>\n<li>3 spsk. karry<\/li>\n<li>5 spsk mel<\/li>\n<li>1 l. h\u00f8nseboullion<\/li>\n<li>\u00bd tsk. cayennepeber<\/li>\n<li>4 spsk. soyasauce<\/li>\n<li>500 g. (3-4) kyllingefileter i lidt store strimler(2&#215;3 cm) eller 500g kyllingestrimler<\/li>\n<li>3 sm\u00e5 l\u00f8g i kvarte<\/li>\n<li>1 peberfrugt i store tern(2&#215;2 cm)<\/li>\n<li>1 guler\u00f8dder i skr\u00e5 skiver<\/li>\n<li>6 minimajs sk\u00e6ret, delt i to<\/li>\n<li>125 g. champignoner i kvarte<\/li>\n<\/ul>\n<p>Start med at tilberede alle ingredienserne.<\/p>\n<p>Sk\u00e6r kyllingefileter i strimler, l\u00f8g i kvarte, peberfrugt i store tern(2&#215;2 cm), guler\u00f8dder i skr\u00e5 skiver, champignoner i kvarte og minimajs i halve.<\/p>\n<p>Tilbered buillion.<\/p>\n<p>Smelt sm\u00f8rret i en stor gryde, drys karryen i og br\u00e6nd den af, tils\u00e6t herefter under omr\u00f8ring melet og derefter stadig under omr\u00f8ring boullionen lidt efter lidt.<\/p>\n<p>Tils\u00e6t cayennepeber, soyasauce og l\u00f8g og lad koge i 5 min.<\/p>\n<p>Tils\u00e6tte k\u00f8det og der r\u00f8res, s\u00e5 det ikke h\u00e6nger sammen. Herefter tils\u00e6ttes resten af gr\u00f8ntsagerne og der koges endnu 7 min. Smag evt. til med soya, karry og cayennepeber.<\/p>\n<p align=\"left\"><strong>Nudler<\/strong><\/p>\n<ul>\n<li>\n<div align=\"left\">250 g t\u00f8rrede \u00e6gnudler<\/div>\n<\/li>\n<li>\n<div align=\"left\">2 liter vand<\/div>\n<\/li>\n<li>\n<div align=\"left\">2 tsk groft salt<\/div>\n<\/li>\n<li>\n<div align=\"left\">200 g frosne haricots verts<\/div>\n<\/li>\n<li>\n<div align=\"left\">3 spsk sm\u00f8r &amp; olie<\/div>\n<\/li>\n<li>\n<div align=\"left\">2-3 hakkede fed hvidl\u00f8g<\/div>\n<\/li>\n<li>\n<div align=\"left\">2 finthakkede r\u00f8dl\u00f8g (ca. 150 g)<\/div>\n<\/li>\n<li>\n<div align=\"left\">4 spsk japansk sojasauce<\/div>\n<\/li>\n<\/ul>\n<p>Kom nudlerne i en gryde med kogende vand tilsat salt. Efter ca. 1-4 min (l\u00e6s p\u00e5 pakken). under omr\u00f8ring, er nudlerne &#8220;l\u00f8st op&#8221; og m\u00f8re uden at v\u00e6re bl\u00f8de. Lad dem dryppe af i en sigte. G\u00f8r dette ca. n\u00e5r kyllingek\u00f8det kommer i retten ovenfor.<\/p>\n<p>H\u00e6ld det kogende vand over de frosne b\u00f8nner og lad dem st\u00e5 i ca. 1 min. H\u00e6ld vandet fra.<\/p>\n<p>Smelt sm\u00f8r- og rapsolien i en stor gryde ved kraftig varme, men uden at brune. Svits b\u00f8nner og hvidl\u00f8g i ca. 1 min. Tils\u00e6t de friskkogte nudler, r\u00f8dl\u00f8g og sojasauce og svits 2 min. mere.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kylling i karry 50 g. sm\u00f8r 3 spsk. karry 5 spsk mel 1 l. h\u00f8nseboullion \u00bd tsk. cayennepeber 4 spsk. soyasauce 500 g. (3-4) kyllingefileter i lidt store strimler(2&#215;3 cm) eller 500g kyllingestrimler 3 sm\u00e5 l\u00f8g i kvarte 1 peberfrugt i store tern(2&#215;2 cm) 1 guler\u00f8dder i skr\u00e5 skiver 6 minimajs sk\u00e6ret, delt i to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":638,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hovedretter"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/revald.dk\/wp-content\/uploads\/2013\/01\/DSC_9179-1024x680.jpg?fit=1024%2C680&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/209","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=209"}],"version-history":[{"count":1,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/209\/revisions"}],"predecessor-version":[{"id":639,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/209\/revisions\/639"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/media\/638"}],"wp:attachment":[{"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}