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KORING-EN-PERSKESLAAI

  • Writer: The Rainbow Team
    The Rainbow Team
  • Dec 21, 2016
  • 1 min read

250ml stampkoring, goed gewas 1 groen soetrissie, ontpit en gekap 825g perskeskywe, gedreineer en fyn gesny 1 ui, fyn gekap.

Sous 50ml suiker 50ml asyn 50ml blatjang 4ml matige kerriepoeier 100ml sonneblomolie 10ml sojasous.

Gooi stampkoring by kookwater waarby sout gevoeg is. Laat stadig kook sowat 45minute of tot sag. Gooi water af en laat afkoel. Voeg soetrissie, perskeskywe en uie by koring. Meng al die bestanddele vir die slaaisous goed saam en voeg by koring. Bedek en plaas in die yskas. Die slaai bly sowat 3 tot 4 dae vars in die yskas en is lekker saam met braaivleis.

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