Ingredients
1 large eggplant
4 tbl soy sauce
1 tbl cornstarch
3 tbl sugar
1/4 cup distilled white vinegar
1/4 cup water
1 tsp crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallionss, chopped separate white and green parts
1 tbl dry sherry
Preparation
Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
In a small bowl, combine soy sauce, sugar, vinegar and water
Heat 1 tbl dry sherry ina large skilled or wok. Add red pepper and stir. Add singer, white part of scallion. Stir briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the ggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes
Combine 2 tbl of water with cornstarch
Add chopped green part of scallions and water mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice.
Showing posts with label Cambodia. Show all posts
Showing posts with label Cambodia. Show all posts
Sticky Rice and Mango
Ingredients
1 1/4 cup raw sticky rice
3/4 cup very thick coconut milk for mixing with rice (do not shake the can before opening. Spoon out only the thick part that's usually on top)
1/4 cup sugar
3/4 cup very thich coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)
1/8 tsp salt for the topping
1/2 tbl salt for mixing with rice
1/4 tsp rice flour
6 medium mangoes - peeled and diced
Preparation
Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or ina bowl in a steamer. Do not open the rice cooker until the rice is fully cooked (about 20-25 mins). Heat 3/4 cup of the coconut milk on low in a small saucepan. Add sugar and 1/2 tbs of salt to the coconut milk and cook until dissolved. Remove from the heat and pour into the cooked rice. Stir to mix well and set aside to let stand for about 15 mins. Heat the rest of the coconut milk and add salt. Stir until the salt is dissolved and then use as topping sauce.
To serve, place sliced mangoes on a side of a serving dish. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.
Makes about 6 servings.
1 1/4 cup raw sticky rice
3/4 cup very thick coconut milk for mixing with rice (do not shake the can before opening. Spoon out only the thick part that's usually on top)
1/4 cup sugar
3/4 cup very thich coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)
1/8 tsp salt for the topping
1/2 tbl salt for mixing with rice
1/4 tsp rice flour
6 medium mangoes - peeled and diced
Preparation
Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or ina bowl in a steamer. Do not open the rice cooker until the rice is fully cooked (about 20-25 mins). Heat 3/4 cup of the coconut milk on low in a small saucepan. Add sugar and 1/2 tbs of salt to the coconut milk and cook until dissolved. Remove from the heat and pour into the cooked rice. Stir to mix well and set aside to let stand for about 15 mins. Heat the rest of the coconut milk and add salt. Stir until the salt is dissolved and then use as topping sauce.
To serve, place sliced mangoes on a side of a serving dish. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.
Makes about 6 servings.
Red Curry Cambogee with Meat and Peanuts
Ingredients
4 Thai/Jalapeno chiles, dried and stemmed and seeded
1 cup of water
4 tbl paprika
2 tbl vegetable oil
4 cups basic lemon grass curry sauce
3/4 lb beef - diced
2 potatoes - peeled and diced
1/2 cup peanuts - chopped
2 cups bean sprouts
Break the chiles into small pieces. Pour boiling water over them to cover and let them steep until they are soft, about 15 minutes. Combine the chiles, chile water and the paprika in a blender to make a paste. Heat the oil in a wok or skillet, add the chile paste and stir-fry until it begins to darken. Reduce the heat if needed, to prevent burning. Stir enough of the paste into the lemon grass curry sauce to give it a good red color and to suit your taste. Bring to a boil, reduce the heat and simmer for 5 mins. Add the meat and potatoes. Simmer for 30 to 30 minutes or until the meat and potatoes are done.
Garnish with the peanuts and serve over bean sprouts.
4 Thai/Jalapeno chiles, dried and stemmed and seeded
1 cup of water
4 tbl paprika
2 tbl vegetable oil
4 cups basic lemon grass curry sauce
3/4 lb beef - diced
2 potatoes - peeled and diced
1/2 cup peanuts - chopped
2 cups bean sprouts
Break the chiles into small pieces. Pour boiling water over them to cover and let them steep until they are soft, about 15 minutes. Combine the chiles, chile water and the paprika in a blender to make a paste. Heat the oil in a wok or skillet, add the chile paste and stir-fry until it begins to darken. Reduce the heat if needed, to prevent burning. Stir enough of the paste into the lemon grass curry sauce to give it a good red color and to suit your taste. Bring to a boil, reduce the heat and simmer for 5 mins. Add the meat and potatoes. Simmer for 30 to 30 minutes or until the meat and potatoes are done.
Garnish with the peanuts and serve over bean sprouts.
Basic Lemon Grass Curry Sauce
Ingredients
1/3 cup lemon grass - sliced
4 garlic cloves
1 tsp galangal - dried
1 tsp ground turmeric
1 Thai/jalapeno chile - stemmed & seeded
3 shallots
3 1/2 cups coconut milk
3 lime leaves
1 pinch salt or shrimp paste
Preparation
Puree together the lemon grass, garlic galangal, turmeric jalapenos and shallots.
Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes or until the lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
To prepare one portion, pour 1/2 cup of this curry sauce into a shallow vessel or a wok. Add 1/2 cup of meat or vegetables bring to a boil and cook to desired degree.
Yield 1 quart
1/3 cup lemon grass - sliced
4 garlic cloves
1 tsp galangal - dried
1 tsp ground turmeric
1 Thai/jalapeno chile - stemmed & seeded
3 shallots
3 1/2 cups coconut milk
3 lime leaves
1 pinch salt or shrimp paste
Preparation
Puree together the lemon grass, garlic galangal, turmeric jalapenos and shallots.
Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes or until the lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
To prepare one portion, pour 1/2 cup of this curry sauce into a shallow vessel or a wok. Add 1/2 cup of meat or vegetables bring to a boil and cook to desired degree.
Yield 1 quart
Subscribe to:
Posts (Atom)