Sunday, July 22, 2007

Thai Dragon Bowl

This was posted on the CLBB but is originally from the Rebar cookbook. I'd never heard of that cookbook before, but I may need to get it because our dinner was delicious!!!!

Let's see, I made a lot of changes, but it's a very versatile recipe (as shown by the recipe's suggested variations). I didn't use the basil, cilantro, or kaffir lime leaves (I just added extra lime juice to compensate for the latter), but I did use fresh lemongrass! Haha. I did use the coconut milk, which was an excellent choice. I used TJ's vegetable stock but I might consider making this with their sesame-ginger vegetable stock next time and save myself the step of infusing it with the ginger and lemongrass. I subbed normal sugar for the palm sugar, hoisin sauce for the fish sauce, and I added bean sprouts to our bowls. It was delicious.

Oh and P.S. I halved the recipe for two servings, but it made more like 6 even cut in half. It made a LOT of food!!

Thai Dragon Bowl
with rice noodles, vegetables, and red curry-coconut broth

8 cups (2 L) asian or vegetable stock
3 lemongrass stalks, trimmed and minced
3 tablespoons 945 mL)minced ginger or galangal
3 garlic cloves, minced
1/2 teaspoon (2.5 mL) red curry paste
1 oz (30 g) palm sugar
3 tablespoons 945 mL) soy sauce
1/4 cup (60 mL) fish sauce
1 cup (240 mL) coconut milk (optional)
juice of 1 lime
1/3 lb (150 g) rice noodles, medium width
1/2 block extra firm tofu, cut in small cubes
4 kaffir lime leaves, stems removed & finely shredded
6 oz (180g) snow peas, trimmed
1 bunch scallions, minced
4 tomatoes, diced
1/4 cup (60 mL) minced cilantro
1/2 cup (120mL) thai basil leaves, torn
sambal oelek, on the side

1. Heat the stock ot a simmer and add the minced lemongrass, ginger and garlic; simmer 15 minutes. Strain the stock through a sieve to remove to remove the solids and return the liquid to the pot.

2. Stir curry paste, sugar, soy and fish sauces into the broth and simmer 5 minutes. Add coconut milk, if using, and lime juice. Taste and correct the seasoning to your liking.

3. While the broth is simmering, add the rice noodles, tofu, and kaffir lime leaves; cook until the noodles are tender, about 5 minutes. Halfway through this time, add the snow peas, When the noodles are cooked, add all of the remaining ingredients. Serve immediately in large bowls with lime wedges, sambal oelek, fish and soy sauce on the side.

dragon bowl additions
*replace thai basil with fresh mint
*add chopped bok choy or baby bok choy leaves
*top with a stack of bean sprouts
*replace red with home-made green curry paste
*sprinkle with finely sliced thai bird chile rounds
*add sliced oyster or shiitake mushrooms
*garnish with fried shallots, garlic, or lotus root rounds
*add whole prawns or scallops

Yield: 4 servings

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