Update my dinner status, I'm making this tonight.
Servings: 3 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
coarsely chopped
coarsley chopped
- 3 oz Ready-fried beancurd
finely diced
- Oil; for deep-frying
- 1 tb Finely chopped garlic
- 1 tb Lemongrass, finely chopped
into rings
into 1inch lengths
coarsely chopped at an
angle into 1inch lengths
roughly chopped at an
angle into 1inch lengths
into matchsticks
Preparation
In a mortar, pound together the chilis, galangal and shallots to form a paste and set aside. Deep-fry the beancurd dice until crispy brown, drain and set aside. Heat the 2 tbsp (30 ml) oil and fry the garlic golden brown. Stir in the paste, add the lemon grass and coconut, stirring well. Add all the vegetables and briefly stir-fry. Add the stock, soy sauce and sugar. Stir well and turn on to a serving dish. Source: The Lemon Grass Restaurant, Bangkok _Thai Vegetarian Cooking_ by Vatcharin Bhumichitr Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
