Khao Rat Na Tao-hu Song Khreuang
Bean Curd and Vegetables in Sauce on
Rice
Ingredients
5 cups cooked rice
300 grams chinese kale
200 grams ricestraw mushrooms
1 carrot
1 cake firm white bean curd
3 cups water
2 tbsp. vegetable oil
1 tbsp. chopped garlic
2 tbsp. seasoning sauce
1-2 tbsp. light soy sauce
M2 tsp. pepper, 1 tbsp. sugar
1 tbsp. tapioca flour mixed with 1/2
cup water
1-2 tbsp. of spur chillies sliced-
into rings mixed With vineger
Preparation
Wash the kale. Peel off the tough
outer portion of the
larger stems and slice diagonally
into pieces about an
inch long. Cut tender small stems in
half lengthwise.
Cut the leaves into strips about an
inch Wide.
Bring the water to a boil; add 1 tsp.
of salt, immerse
the kale stems in the water. When
done, remove the
stems, immerse the leaves until done.
Save the water
for use as vegetable stock.
Clean and wash the mushrooms and cut
in half lengthwise.
Boil the carrot whole. When done,
peel it and cut into
l/4-inch-thick slices.
Wash the bean curd and cut into 1-cm
squares.
C Fry the garlic in the oil until
fragrant. Add the bean
curd, and when this has yellowed, the
mushrooms.
Add the vegetable stock and the
seasoning sauce, soy
sauce, pepper, and sugar. When the
sauce comes to a
boil., add the kale, carrot, and the
flour and Water batter.
Stir to mix well, season further if
necessary, and remove
from heat.
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