Brown Braised Eel with Mashed Purple Sweet Potatoes | Recipes| Lee Kum Kee Home Canada
Keywords
- Lee Kum Kee
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Cooking tools:
- Double boiler
- Oven
- Stove
- Pot
- Colander
- Potato masher
- Mixing bowl
- Spoon
- Pastry brush
- Baking sheet
- Cooling rack
- Paper towel
- Plate
- Serving platter
Ingredients
- 370 g freshwater eel, deboned
- 85 g purple sweet potatoes
- 85 g potatoes
- 85 g whipping cream
- 28 g butter
- salt and ground white pepper, to taste
- Dash of salt and ground white pepper
- 1 Tbsp. Lee Kum Kee Brown Braising Sauce
- 1 Tbsp. honey
- 1 ½ Tbsp. Lee Kum Kee Brown Braising Sauce
- 2 tsp. sugar
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