Chef Nadia!

Thai coconut with curry and vegetables

Date: 2011-11-05
Chef: Nadia M.
Quantity: 10-15

8-10 Carrots
8-10 Potatoes
2-3 Red bell peppers
2-3 Green bell peppers
8-10 Bok choy
1 Broccoli
Bean sprouts
Shiitake mushrooms
Green onions
Ginger or galangal
Yellow curry paste
Kafir lime leaves
Fresh coriander
Lime cut into wedges
Soy sauce
Coconut milk
Vegetable oil
Sugar ( optional)
2 packets firm tofu, cut into cubes

Peel and Cut carrots into cubes or half circle.
Peel and cut potatoes into cubes.
Boil some water, add vegetable stock and boil carrots and potatoes.
Cut bell peppers into squares
Peel and grate ginger
Wash and cut bok choy lengthwise into 2 cm.
Soak shiitake mushrooms into boiled water for 20 min. then drain well and cut.
Cut broccoli small and place covered in boiled water for 10 min.
Wash coriander and cut leaves off the stem

Heat a wok or large frying pan over medium-high heat.
Add 1-2 Tbsp. oil and swirl around, then add the paste and fresh ginger. Stir-fry briefly to release the fragrance (30 seconds to 1 minute).
Add a few Tbsp. of the coconut milk and stir into the paste, then add the vegetables.
Stir-fry 2-3 minutes, or until mushrooms are cooked and bell peppers are bright in color. Then add the broccoli, carrots, potatoes and bok choy.

Tip: Add a little more of the 1/2 cup coconut milk if your wok/pan becomes too dry.

Add the remaining coconut milk plus the soy sauce. Stir-fry everything together, then add the tofu and bean sprouts.
Taste-test the curry, adding more soy sauce if not salty enough, and a little sugar if too sour. If it happens to be too salty for your taste, add 1-2 Tbsp. lime juice.
Serve thai curry with rice or noodles hot from the wok with generous amounts of fresh coriander and spring onion sprinkled over. Add lime wedges on the side and squeeze over before eating.

Tip: If your tofu is soft and will fall apart, add it just before serving, gently folding it into the mix.

Asian Salad

Date: 2011-11-05
Chef: Nadia M.
Quantity: 6-8

3 Carrots
1 whole red cabbage
1 whole green cabbage
½ cup soy sauce
2 cups brown sugar
½ cup olive oil
1 cup vinegar
Sesame seeds

Shred the carrots and cut cabbage and place in a bowl.
In a sauce pan, mix together the soy sauce, brown sugar, olive oil and vinegar and boil for 2-3 minutes.
Roast the noodles until crispy.
Mix the sauce with the vegetables and then sprinkle with the noodles and sesame seeds.

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