Side Pannel
Pat Pet Takrai (Lemon Grass Spicy Vegetables)
Pat Pet Takrai (Lemon Grass Spicy Vegetables)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Vegetables
Ingredients List
- 2 lg Dried red chilis
- -- coarsely chopped
- 1 ts Coarsely chopped galangal
- 2 sm Red shallots
- -- coarsley chopped
- 3 oz Ready-fried beancurd
- -- finely diced
- Oil; for deep-frying
- 2 tb Oil
- 1 tb Finely chopped garlic
- 1 tb Lemongrass, finely chopped
- -- into rings
- 1 tb Grated coconut
- 2 oz Long beans; coarsely chopped
- -- into 1-inch lengths
- 1 md Broccoli stem
- -- coarsely chopped at an
- -- angle into 1-inch lengths
- 2 oz Baby sweetcorn
- -- roughly chopped at an
- -- angle into 1-inch lengths
- 1 Carrot; finely chopped
- -- into matchsticks
- 3 tb Vegetable stock
- 2 tb Light soy sauce
- 1/2 ts Sugar
Directions
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.
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.
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