Wednesday, July 1, 2009

STIMULATING YOUR APPETITE!!

HERE IT IS.........

As promised, revealed the ‘THAI SAMBAL PASTE’ from GSS’s Kitchen experience:

Staffs:
10 shallots (peeled and chopped)
5 cm galangal (chopped)
3 stalks lemongrass (chopped)
5 pieces kafir lime leaves (chopped)
4 table spoons chilli boh
Asam paste juice (3 table spoons asam paste mixed with 5 table spoons water)
1 table spoons sugar
2 table spoons lime juice
½ tea spoons salt
150 ml oil

Cooking procedures:
1. Heat up oil.
2. Fry chopped shallots until fragrant.
3. Add in galangal, lemongrass, kafir lime leaves and chilli boh. Stir fry until aromatic.
4. Put in the remaining staffs and bring to boil.
5. Dish up.

Suggested dish (vegetarian; serves: 4)

Staffs:
1 packet tempeh (cut into big strips)
5 lady fingers (sliced thickly)
10 pieces mock chicken cubes
3 table spoons ‘THAI SAMBAL PASTE’
½ bowl oil

Cooking procedures:
1. Heat up oil.
2. Add in tempeh and deep fry until crispy. Dish and drain.
3. Heat up 2 table spoons oil and fry mock chicken cubes.
4. Put in the remaining staffs, stir fry until cooked and well-mixed.
5. Serve hot.

Happy cooking! Hope you like it!

No comments: