Dissolve the brown sugar with 150 CC. of water and cook over medium heat 5 minutes until the sauce begins to caramelize it. Add the zest and juice of limes, the lemongrass, Ginger and crushed chili. Cook. Remove from heat and reserve.
In a nonstick skillet, place oil and Brown the Supreme. Then place in oven and finish cooking about 15 to 20 more minutes. Add the Supreme sauce and heat all together.
In a wok, place a little oil, lightly toast coconut, Add the zest and lime juice and pepper.
Finally incorporate the previously cooked rice. Correct seasonings. For salad, cut the mango into small cubes and Peel citrus. Sprinkle with vinegar, honey and oil, all well blended.
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