VEGETARIAN FERMENTED FISH DIP
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Boil vegetarian fermented fish with coconut cream in a pot over medium heat until boiling.
- Add lemongrass, galangal and kaffir lime leaves, boil for further 10 minutes. Turn off the heat, strain and reserve only the liquid.
- In a new pot, combine the liquid prepared with another cup of coconut cream and bring to the boil over medium heat.
- Add in shallots, wild ginger, lemongrass and galangal, bring back to the boil and add of, yard-long bean, Thai eggplants, coconut shoot and straw mushrooms.
- When all vegetables are done, season well with light soy sauce, salt and sugar.
- Stir to mix well, add the remaining coconut cream and shredded kaffir lime leaves. Taste and adjust to your liking.
- Transfer to a serving bowl, garnish with fresh kaffir lime leaves and hot chilies.
- Enjoy with fresh vegetables.
INGREDIENTS
- 200 grams vegetarian fermented fish
- 750 grams coconut cream
- 2 stem lemongrass, coarsely sliced
- 5 slices mature galangal
- 4 kaffir lime leaves, torn
- 10 shallots, sliced thinly
- 10 roots wild ginger, shredded
- 4 stems lemongrass, sliced thinly
- 1 piece hard white tofu, diced
- 4 pods yard-long bean, cut into 1.5cm pieces
- 4 Thai eggplants, quartered
- 200 grams coconut shoot, cut into strips
- 10 straw mushrooms, halved and thinly sliced
- 2 teaspoons light soy sauce
- 1 teaspoon sea salt
- 1 teaspoon unbleached sugar
- 2 tablespoons kaffir lime leaves, shredded kaffir lime leaves and hot chilies for garnish
- Fresh vegetables: cucumber, yard-long bean, Chinese cabbage, carrot, eggplants etc.
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