[CH] Meat ball & tofu curry
Doug Irvine (dougandmarie@home.com)
Wed, 15 Dec 1999 08:43:12 -0800
OK....I should know better by now! Here it is for all who requested. At
five o'clock last night I did not know what I was going to do for
dinner, but as I had just finished grinding a 5 lb pork roast, I decided
on this:
Meat Balls
1/2 lb ground pork
5 water chestnuts, chopped fine
1 tbls minced fresh ginger root
1 garlic clove, minced
1 green onion(scallion) choppped fine
1 tbls corn starch
Mix all of the above very well, and add more cornstarch if it is not
holding together....divide into six meatballs, and brown on all sides
in hot peanut oil in a wok. Set aside, while preparing the curry:
1 large onion, chopped medium dice
2 garlic cloves, chopped fine
1 one inch knob of ginger, chopped fine
1 one lb block of tofu, weighted and drained of excess water
1 14 oz can coconut milk
2 habs seeded and chopped fine(use gloves or suffer!) Hunan, anyone?
1 tbls good madras curry powder
2 baby bok choy, washed and cut into two inch rounds
In a clean wok, in about two tbls of peanut oil, simmer onion, garlic,
ginger & habs for about three minutes, until onion transparent, sprinkle
with the curry powder, mix around and cook for another minute or so,
then add half a can of coconut milk. Simmer this for about five minutes,
and taste for seasoning....salt and sugar to taste, at this point. Add
the reserved meatballs, cut the tofu block into two inch pieces and add also.
Mix about one tbls of cornstarch into the remaining coconut milk, and
stir this in, when it has thickened a little, toss in the bok choy, and
when it is heated through, serve immediately, over rice, noodles, your
choice...becasue I had cold rice, I did chow fan(fried rice) Enjoy,
Cheers, Doug in BC Hey Kris in Ottawa, you save all my recipes, even
if I do have a MAC???? Thanks!