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21 December 2012,04:21 by
V.Chitralekha

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SPICY STIR FRIED

Serves :
6

Preparation Time :
50 minutes

Cooking Time :
45 minutes

Preparation Method :

  • To prepare a salted mushroom: clean angel mushroom with cloth, cut away hard stems and squeeze to dry.
  • Slice or coarsely chop, toss well with salt. Leave for 5 - 10 minutes and squeeze to dry.
  • Place a pan over completely dry. Transfer to a mortar and pound until fluffy.
  • To prepare chili paste: pound dried chilies and salt thoroughly.
  • Add lemongrass, kaffir lime rind, garlic, galangal, coriander seeds and roots, and shallots.
  • Pound to a fine paste. Add salted mushroom, vegetarian shrimp paste or dark fermented soybean and pound to mix well.
  • Place a pan of oil over medium heat and well until the oil is hot. Fry TVP until golden crispy. remove and drain.
  • Drain off the oil in the pan. mix chili paste with water and put in, sauté until fragrant.
  • Season to taste with palm sugar, light soy sauce and salt. Stir well.
  • Add fried TVP and toss to coat well. Scatter sesame seeds over and toss to combine. Remove from the heat.
  • Line green ork leaves on a serving dish and spoon spicy stir-fried TVP over.
  • Sprinkle shredded kaffir lime leaves and red spur chili on top.
  • Serve hot with steamed rice.

INGREDIENTS

  • ½ liter Cooking oil
  • 75 grams textured vegetable protein(TVP)
  • 2 tablespoons water
  • 3 tablespoons palm sugar
  • 2 tablespoons light soy sauce
  • 2 tablespoons sea salt
  • 3 tablespoons roasted sesame seeds
  • 2 tablespoons shredded kaffir lime leaves
  • 2 red sput chili, shredded 
  • Green ork leaves for garnish

Chili paste

  • 8 dried red spur chilies, seeded and soaked until tender
  • 1 teaspoon sea salt
  • 3 stems lemongrass, thinly sliced
  • 1 teaspoon kaffir lime rind, finely sliced
  • 40 cloves Thai garlic, peeled
  • 2 teaspoons mature galangal, finely sliced
  • 4 teaspoons roasted coriander seeds
  • 7 coriander roots, sliced
  • 8 shallots, sliced
  • 4 tablespoons gourd salted mushroom
  • 4 teaspoons vegetarian shrimp paste or dark fermented soybean
  • Ground salted mushroom
  • 350 grams angel mushroom
  • 1 teaspoon sea salt

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