[CH] Recipe requests
Doug Irvine (dougandmarie@home.com)
Sat, 16 Dec 2000 09:32:06 -0800
For all who, after reading my remarks about how hot is hot?! and wanted
the recipes for what I did the other night, here they are, bearing in
mind, that I rarely do the same exact recipe twice, I change on the
fly,as the spirit moves me....so, first Ma Po Tofu:
1/2 lb ground pork, or even 4 ozs. Marty, grind up 6 big prawns!
1/2 cup chicken stock
1 lb block of tofu, weighted and drained of excess water
3 cloves of garlic, minced
1 one inch chunk of ginger, peeled & minced
1 medium white onion, diced
2 tsps szechuan pepper corns, fried in cast iron pan, then ground
1 tbls Thai red curry paste
1 tsp dark soy sauce, or more if desired
Get wok hot, add about a tbls peanut oil, turn heat down a little, add
ginger, garlic, red curry paste, and onions, in that order. Stir fry
this until pungent, and onions wilt, add meat, and stir fry for another
minute or two, add chicken stock, and soy sauce, and let this simmer,
while cutting tofu block into about 2 inch pieces. Carefully add tofu,
bring back to simmer, Marty, add prawns now, taste for seasoning and let
simmer uncovered to reduce liquid, this should not be too runny. Taste
for salt and add to taste. Sprinkle with sesame oil, and chopped
scallions, and serve with Thai rice.