Sunday, February 5, 2012

Cari chay vegetable and tofu curry

Cari chay vegetable and tofu curry
tofu, which originated in China millennia ago, came into vietnamese cuisine during
China’s thousand-year rule of vietnam, from approximately 100 bce to 1000 ce.
today, with the high cost of meat (usually reserved for special occasions and
holidays) and the religious preferences of vegetarian Buddhism, tofu still plays an
important role in the country’s cooking. Cari Chay combines tofu, bamboo, and
Asian eggplant in a relatively light dish suitable for any season. it is subtle with
a light coconut milk broth spiced with curry powder. the last-minute addition of
vietnamese cilantro lends a floral finish. Serve with rice or baguette .
3 tbsp vegetable oil
2 large garlic cloves, crushed
1 large shallot, thinly sliced
1–1/2 tbsp vietnamese Cari or
store-bought indian curry powder
1 tbsp palm sugar
1 quart (liter) thick coconut milk
juice of 1 lime
2 tbsp fish sauce (optional)
2 tsp annatto seed extract (optional)
Heat the oil in a pan over high heat and stir-fry the garlic and shallot for about 5 minutes or until
they are golden. Add the curry powder and palm sugar and continue to stir-fry for 1 minute or
until fragrant. Add the coconut milk, lime juice, fish sauce, annatto seed extract, lemongrass, and
kaffir lime leaves. Bring to a boil, then reduce the heat to low. Adjust the seasoning with salt and
add the tofu, bamboo shoot, and Asian eggplants. Simmer, covered, for 10–15 minutes or until the
eggplants are tender. Serve garnished with vietnamese cilantro or thai basil.
2 stalks lemongrass, outer leaves discarded,
then bruised 2 kaffir lime leaves, bruised
2 lb (900 g) firm tofu, cut into 1-in (2.5-cm)  cubes
1 large boiled bamboo shoot, thinly sliced
2 Asian eggplants, halved lengthwise and
cut into 1-in (2.5-cm) pieces
24 vietnamese cilantro leaves or thai basil leaves

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