{"id":2982,"date":"2019-02-04T05:31:20","date_gmt":"2019-02-04T05:31:20","guid":{"rendered":"https:\/\/sinolin.co\/?p=2982"},"modified":"2019-02-04T05:33:52","modified_gmt":"2019-02-04T05:33:52","slug":"tips-oleh-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2019\/02\/04\/tips-oleh-dapur-sinolin\/","title":{"rendered":"Thai Coconut and Galangal Seafood Recipe\ufeff Oleh Dapur Sinolin"},"content":{"rendered":"\n<p> This sauce is a blend of coconut milk spiced with galangal, lemongrass, tamarind and chilies. I used it to make a combination seafood dish, with shrimp, scallop, and squid. <\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul><li>1&nbsp;tablespoon&nbsp;Sinolin&nbsp; Cooking oil<\/li><li>1\/2&nbsp;onion&nbsp;cut into small pieces<\/li><li>1\/2&nbsp;fresh red chili&nbsp;sliced<\/li><li>4&nbsp;oz&nbsp;shrimp&nbsp;shelled and deveined<\/li><li>4&nbsp;oz&nbsp;scallops<\/li><li>4&nbsp;oz&nbsp;cleaned squid&nbsp;cut into rings<\/li><li>3\/4&nbsp;cup&nbsp; Thai Coconut and Galangal Sauce<\/li><li>1&nbsp;tablespoon&nbsp;chili garlic sauce<\/li><li>3&nbsp;tablespoons&nbsp;coconut cream<\/li><li>1\/2&nbsp;teaspoon&nbsp;<a href=\"https:\/\/rasamalaysia.com\/ingredients\/fish-sauce\/\" target=\"_blank\" rel=\"noreferrer noopener\">fish sauce<\/a>&nbsp;or to taste<\/li><li>Water&nbsp;<\/li><\/ul>\n\n\n\n<p><strong>Direction:<\/strong><\/p>\n\n\n\n<ol><li>Heat up the water in a small pot. Quickly blanch the seafood\nuntil they are half-cooked, about 1 minute. Drain and set aside.<\/li><li>Heat up the oil in a wok over high heat. Stir-fry the onion and\nred chili, about 30 seconds. Add the seafood into the wok and do a few quick\nstirs. Pour in the WorldFoods Thai Coconut and Galangal Sauce. Add the chili\ngarlic sauce, coconut cream, and fish sauce. Cook until the seafood is all\ncooked, dish out and serve immediately with steamed white rice.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This sauce is a blend of coconut milk spiced with galangal, lemongrass, tamarind and chilies. I used it to make a combination seafood dish, with shrimp, scallop, and squid. Ingredients: 1&nbsp;tablespoon&nbsp;Sinolin&nbsp; Cooking oil 1\/2&nbsp;onion&nbsp;cut into small pieces 1\/2&nbsp;fresh red chili&nbsp;sliced 4&nbsp;oz&nbsp;shrimp&nbsp;shelled and deveined 4&nbsp;oz&nbsp;scallops 4&nbsp;oz&nbsp;cleaned [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":2980,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,234],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/2982"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=2982"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/2982\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/2980"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=2982"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=2982"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=2982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}