Saturday, June 25, 2016

AMSTERDAM'S SAYUR LODEH (VEGETABLE CURRY) ENJOY DAN:

AMSTERDAM’S SAYUR LODEH (VEGETABLES CURRY) by CHEF DAN:
Serves 4

INGREDIENTS:
3 teaspoons avocado oil
1 (19 Oz) can Mae Ploy coconut milk
1-1/2-cup vegetables broth
2 bay leaves
1 lemongrass stock, cut into 4-inch pieces
1/2-head cauliflower, cut into florets
2 carrots cut into matchsticks
1 (15 Oz) package extra firm tofu
1/2-pound fresh green beans, trimmed, & bias sliced into 1/2-inch lengths
1/2-tablespoon brown sager

SPICE PASTE:
2 shallots, coarsely chopped
2 garlic cloves, coarsely chopped
1 fresh red chili, coarsely chopped
1 teaspoon EACH fish sauce, curry powder, and coriander
1/2-teaspoon EACH ground cumin, and turmeric

DIRECTIONS.
1.   To make the spice paste add all ingredients in a blender and run till smooth.
2.   In a skillet heat oil over medium-heat and when sizzling.
3.   Cook the blended spice paste; cook 3 minutes stirring frequently.
4.   Add coconut milk, bay leaves, and lemongrass.
5.   Reduce to simmer and simmer for 15 minutes.
6.   Add tofu and vegetables.
7.   Cook for 5 minutes or until vegetables are tender and crisp.
8.   Add brown sugar. And stir until combined.
9.   Remove bay leaves and lemongrass and serve


ENJOY DAN:                                          SINNG SONGS & PLANT SEEDS!!

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