Bloc Party - Signs
That’s right. You tell ‘em, Leopold.
Making Tom Yum
Czech it guys, below is the first bowl of tom yum I took a picture of. With soggy rice noodles, nondescript breaded fillets of hammour (sacrilege!) and a green food cover haphazardly thrown in as background to emphasize the green chilies. It was for my sister’s then GCSE Food Technology portfolio. I couldn’t choose FT for my GCSE (Chemistry was in the same column), so it was like cooking vicariously through her. Good times.
A few days ago thebrownboy asked when I’m planning to start the vegan challenge. I vaguely answered with “soon”, because I was a bit uneasy about going vegan for a whole month. I love eggs - I’ll probably have egg withdrawal half a day into the challenge. And I love seafood in general. So I thought what better way to wean off from my mostly pescetarian diet by turning a sour and spicy soup that should be loaded with fresh, large prawns and fish to a vegan one loaded with shiitake and oyster mushrooms? Usually carnivores and some omnivores will turn their nose and run for the hills when they see the words “vegan" and "tofu" in the same post, which is why I aptly left them out of the post title. But believe me, vegan or not, you’d want to dive into this bowl.
TOM YUM (serves 4):
[ 3 tablespoon vegetable oil + 3-4 cloves of garlic, minced + 2 teaspoon minced fresh ginger + 1-2 Thai chilies, seeded and finely sliced + 6 cups of vegetable broth + 2 stalks of lemongrass + 2-3 Kaffir lime leaves, finely sliced + 1-2 teaspoon hot chili paste + 1 teaspoon sugar + 2 tablespoon soy sauce + 2 tablespoon fresh lime juice + 1 1/2 cup shiitake of oyster mushrooms + 1 cup chopped tomatoes + 1 lb. extra-firm tofu + a bunch of cilantro + cooked noodles or rice ]
Heat 2 tablespoons of oil in a large non-stick frying pan. Drain tofu and pat dry. Cut into 2-3 cm cubes and fry for about 5 mins over high heat, turning often, until golden brown. Transfer to a plate lined with paper towels and set aside.
Prepare the lemongrass by to bruising the lemongrass with a pestle or a heavy knife and slicing it to 4-inch pieces.
Heat the remaining tablespoon of oil and add garlic, ginger and chilies and cook until fragrant. Add stock, lemongrass stalks, and kaffir lime leaves. Bring the mixture to a boil, then turn down the heat, cover the pot, and simmer for 10 minutes.
If you want, you can use a slotted spoon to remove the lemongrass stalks, but I left them in for maximum flavor. Add the hot chili paste and stir. Add the mushrooms and boil for 2-3 more minutes, until mushrooms are soft. Be careful not to overcook the mushrooms or they get soggy with rubbery stems.
Add the sliced tomato and cook until soft, about a minute.
Turn off the heat. Add the soy sauce, sugar, and at the very end the lime juice. Adjust the amounts to your taste. It should be very sour & spicy.
To serve, pile some rice noodles in a bowl, top with the fried tofu and ladle the soup over. Garnish with cilantro.Serve with a side of chili paste and lime wedges.
U2- Beautiful Day
I don’t care what anyone says, today there were 107 people fighting over the last piece of bacon at one time. Song choice is justified.
Making Mulligatawny Soup
About 8 months ago, tulipcutie (though under a different name, if I’m not mistaken)made a foodwish for Mulligatawny soup. I had no idea or thoughts about it back then, except for thinking that it made me want a tawny owl for a pet. A little searching told me that it was an invention of the Tamil servants to satisfy the Britishers who demanded a soup course for dinner from a cuisine that had never produced one till then, which makes sense because Indian cuisine isn’t well know for its soups - curries don’t count.
[ 2 tablespoon oil + 1 teaspoon black mustard seeds + 1 teaspoon cumin seeds + 1 teaspoon coriander seeds + 1 teaspoon turmeric powder + 1/2 teaspoon chili flakes + 2 tablespoon garam masala or curry powder + 2 tablespoon flour + 1 onion, diced + 1 teaspoon minced ginger + 2 garlic cloves, minced + 2 carrots, chopped + 1 Granny smith apple or 1 pear, chopped + 3 ripe tomatoes, chopped or 1 cup of canned crushed tomatoes + 1 cup yellow split peas + 6 cups vegetable broth + 1 cup coconut milk + coriander leaves and mint for garnish ]
In a heavy-bottomed pot, heat the oil on medium-low. Add the cumin and mustard seeds, then add the onion and carrot and saute until the onion is soft and translucent. Add in the ginger, garlic,turmeric, ground coriander, and chili flakes and stir.
Turn the heat to low. Add in the flour and stir until the flour cooks through. Add vegetable broth in a steady stream while continuing to stir. Add in the garam masala or curry powder.
Stir in the tomatoes, apple and split peas. Cover and bring to a boil. Turn the heat down to low and simmer for 35 minutes, stirring once in a while to prevent it from sticking to the bottom, until the carrots and split peas are tender. Add in the coconut milk and season to taste.
Take off from heat and serve topped with chopped cilantro and slices of lime.
"Hello. I recently followed you for your awesome recipes. :) I’m vegan so not all recipes are right for me but your posts inspire me nonetheless. Have you ever tried using zucchini as a healthier pasta alternative? I’ve always wanted to have some but we don’t have a julienne peeler. >_< Also, another idea for a vegan recipe is burgers made out of tofu, mushrooms, eggplants, etc. :) I hope you come up with more vegan recipes in the future. Have a nice day!"
Hi there! I’m actually looking into a lot of vegetarian-vegan friendly recipes nowadays (turn a blind eye at the kimchi fries, or swap the beef with mushrooms!). I’ve never used zucchini as pasta alternative, but I have used cabbage. Thinly sliced steamed cabbage is actually my favorite noodle alternative. I might post a recipe using them once I come up with a good vegan bolognese. And thanks for the burger idea :)