Veal Cutlets with Palabok Parfum2017-09-29
4 pcs veal cutlets, 75 g each
1/4 tsp rock salt
1/4 tsp black pepper, ground
2 tbsp coconut oil
4 pcs sibuyas tagalog (shallots)
5 tbsp double cream or milk
3 tbsp red wine
Season the veal cutlets with salt and pepper.
Fry in coconut oil for 10 minutes.
Strains off some of the oil then add the shallots. Cook uncovered until brown.
Set aside the shallots and the veal cutlets. Keep warm.
Mix the double cream, red wine and Mama Sita's Palabok Mix.
In the same pan, boil mixture over brisk heat, stirring continuously until smooth and thick.
Adjust the seasoning. Pour the sauce over the cutlets. Garnish.