Sunday, November 4, 2007

Thai food anyone?

Curry Kabocha with Yu Choy and Tofu

It's a rip off of the Epicurious shrimp curry with yu choy and kabocha

Instead of the shrimp I used some extra firm silken tofu.

As for the fish paste, I used FatFree Vegan's No Fish Fish Sauce.

Note: If you can't find kaffir leaves, even in the Asian market but you can use lime leaves, lemon leaves or 1 tablespoons for every 6 kaffir leaves.

Normally you can find lemongrass in your local Asian market but you can use a substitute of 1 zest of a whole lemon is 2 stalk of lemongrass.

I found the thai basil a bit overwhelming since Thai basil is very pungent in comparison to the regular basil you may find in the regular supermarket.

The choy sum has so many names for the Cantonese, it's called yu choy, yow choy or flowering rape.

Tofu Mushroom Side Dish


1 Clove of Garlic, Minced
1/2 Yellow Onion, Chopped
8 oz Mushroom (Cremini or White)
6 oz Firm Silk Tofu, 1/2 Inch Cubed
1 Scallion, Finely Chopped

  • Heat the oil on medium-high heat and cook the garlic to release the aroma for about 10 seconds, make sure not to burn them.
  • Then add in the onions and cook it for a few minutes then add the mushrooms. Add enough salt to the vegetable to salt to your preference. This will allow the vegetable to release any water.
  • When the onions are almost thoroughly cooked add the tofu and the scallions and cook it until the onions are soft and the mushrooms are cooked.
Chocolate Banana Muffin

It's not very banana-y tasting so I dont know whether to post this recipe or not.

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