|
Tofu Lemongrass
Somlah Kako
(Cambodian Vegetable Stew)
serves 4
all recipes below |
|
|
|
|
Tofu Lemongrass
Lemongrass paste: |
| Blend all
ingredients in blender until smooth – makes about 5 ‡ cups of paste. |
|
Ingredients: - 6 medium stalks Lemongrass, thinly sliced
- 5 oz. shallots, peeled and coarsely chopped
- 5 oz. galangal, peeled and chopped
- 10 oz. garlic cloves
- 75 oz. kaffir lime leaves
- 1 oz. cilantro stems
- 1 ‡ t. turmeric powder
- About 4 cups water, to blend with |
To Fry Tofu: |
| Choose
extra firm tofu for this use. To fry tofu: heat oil (canola or soybean) to 375
degrees in frylator or small wok, use enough oil to totally immerse the tofu slices. Slice
Tofu into about 1 inch slices and deep fry until crisp and golden. Let cool and slice
again into slices ‡ inch wide. |
|
|
Stir-fry to assemble: |
- Heat oil in sautÈ pan until hot. Add lemongrass paste and render for
30 seconds to one minute, depending on the quantity of the paste.
- Add sugar, salt and stir to mix. Add fried tofu slices and stir again to mix well with
the paste. Add vegetable stock and cook for 1 minute.
- Add scallion, onion, red bell pepper, and ground peanuts and cook for another minute or
so longer. The vegetables remain a bit crunchy.
- Plate and sprinkle with ground peanuts on top to garnish. Serve with jasmine rice.
|
|
Ingredients:
(for 4 servings)- 2 oz. oil
- 4 oz. lemongrass paste
- 3 oz. sugar
- 2 t. salt
- 4 squares or 4 cups fried tofu slices
- 1 1/2 cups vegetable stock
- 4 T. ground peanuts, roasted and coarsely ground
- 1 cup scallion, diagonally sliced into 2 inch pieces
- 1 cup onion, sliced into 1/4 inch thick wedges
- 1 cup red bell pepper, thinly sliced
- 4 T. ground peanuts, to sprinkle for garnish |
Somlah
Kako
(Cambodian Vegetable Stew) |
| To make
toasted rice powder: Place raw jasmine rice on a half sheet pan or tray and roast at 350
degrees oven for about 20-25 minutes or until golden brown. Cool and grind to powder using
a coffee grinder. Heat oil in pot.
Add lemongrass paste and render for 30 seconds; add sugar and salt.
Add all the vegetables except for the spinach and mushrooms.
Stir to coat everything for a few minutes.
Add vegetable stock, bring to a simmer for about 5 minutes.
Add shitaake mushroom and oyster mushrooms and cook for 1 more minute.
Add toasted rice and spinach last, simmer for 1 minute longer.
Serve with jasmine rice and lots of chilies on the side. |
|
Ingredients: - 2 oz. oil
- 2 ‡ cups lemongrass paste
- 1 t. sugar
- 2 t. salt
- 1 cup Japanese eggplant (can also use regular or Asian eggplant)
- 1 cup peeled butternut squash, cut into 2 inch pieces
- 1 cup green papaya, peeled and cut into 2 inch pieces
- 1 cup Asian long beans, cut into 2 inch lengths
- 1 cup green tomatoes, cut into 1 inch wedges
- 1 cup zucchini, sliced diagonally into 2 inch pieces
- 1 cup baby bok choy, sliced
- 6 cups vegetable stock
- 1 cup dried shitaake mushrooms, soaked and sliced
- 1 cup oyster mushrooms
- About 20 leaves spinach
- 1/4 cup toasted rice powder
-Thinly sliced bird's eye chilies |
|
top
back to recipes |
|
|
|| Home
|| About the Show || Regina's Desk ||
|| Our Regular Guests || Resources || PBS ||
copyright 1999, Regina Campbell |
