August 10, 2018 by Varga László
Ingredients (3-4 servings):
- 3 long and thin Chinese eggplants, about 300-400 g
- 1 garlic bulb
- 2 hot chilli peppers, maybe different kinds if you can find
- 1 red pepper – sweet
- 1 teaspoon ground lemongrass
- 1 teaspoon ground kaffir lime leaves
- 1/2 can coconut milk
- 3-4 shallots
- 1 tablespoon vegetable oil
- salt and pepper to taste
Preparation method :
- Cut the eggplants crosswise into 7-10 cm long pieces, then halve each of these lengthwise.
- Fill a bowl with cold water and dissolve 2 tablespoons of salt in it.
- Add the eggplants to the bowl and leave them to soak out their bitterness for half an hour.
- Chop the garlic, shallots and chillies.
- Slice the sweet red pepper.
- In a steamer or a wok with little water with a lid, steam the eggplants for 5-7 minutes, until soft.
- Heat the oil in another wok, add the chopped garlic, chillies and shallots.
- Stir-fry over medium heat for 1-2 minutes.
- Add the red pepper, lemongrass, kaffir lime and some water and simmer for 1-2 minutes.
- Add the coconut milk and continue to simmer for 3-4 minutes until the sauce thickens to the desired consistency.
- Add the eggplants and simmer for another minute.
- Serve while hot with some green leaves on the side.
Category Chinese, Vegan, Vegetarian | Tags: chili pepper,eggplant,garlic,Indonesian,kaffir lime,lemongrass | No Comments
January 24, 2013 by Varga László
Ingredients (4 servings):
- 500 g deboned turkey leg
- 2 tablespoons minced ginger
- 1/2 lime juice
- 1 tablespoon hot chili paste
- soy sauce
- 1 tablespoon brown sugar
- 2 persimmons
- 1 small green chili pepper
- 1 tablespoon lemongrass
- 500 g button mushrooms
- 1 cup coconut milk
- 3 green onions
- 1 red capia pepper
- 1 large broccoli
- 75 g butter
- salt to taste
- Dice the turkey into 2 cm cubes.
- Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.
- Mix them well together and leave marinating for 1-2 hours.
- Slice the green chili pepper and dice the capia pepper.
- Cut the mushrooms into quarters.
- Chop the green onions.
- Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.
- Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.
- Add the quartered mushrooms, cover and simmer for 5-10 minutes.
- Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.
- Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.
- Wash well the broccoli and cut off its florets.
- In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
- Cover the pan with a lid and steam the broccoli this way, stirring a few time the pan, for about 5 minutes until their color turns wild green and they become just crisp. Beware not to overcook it because it looses texture and becomes mushy.
- Serve the turkey dish with some steamed buttery broccoli and garnish with some fresh persimmon slices.
Category Thai, Turkey | Tags: Asian,broccoli,chili pepper,coconut milk,ethnic,garlic,ginger,green onions,lemongrass,lime,mushrooms,persimmon,soy sauce,turkey | 5 Comments