Fried Tom Yam rice
March 5th 2007 07:11
This dish is best fried in a Chinese wok if you have one. If you are fond of Asian cooking, it is a good idea to invest in one as woks are very versatile. They can be used for stir frying, steaming, deep frying and making soup.
Makes for 2 persons
Ingredients:
1 cup rice
1 small cube tofu, cut into pieces
1 carrot, diced
½ can button mushrooms, halved
½ green capsicum (pepper), diced
¼ cauliflower, sliced into florets
¼ broccoli, sliced into florets
Seasoning:
1 inch piece ginger, grated
½ white onion, diced
1 tablespoon lemongrass paste
1 cube tom yam paste, dissolved in hot water
2 tablespoons soy sauce
½ juice of a lemon
2 fresh lemon lime leaves
(All above ingredients available from Asian grocer)
Topping:
2 eggs, boiled and peeled
1. Measure out a cup of rice and wash well. Add 2 cups of water, lemon lime leaves and ½ teaspoon salt and cook in rice cooker.
2. Once cooked, the rice needs to be cooled for at least 30 minutes so make sure you cook the rice in advance. Discard lemon lime leaves.
3. Add oil to the wok. Fry the tofu pieces for about 10-12 minutes, stirring occasionally to ensure it is brown on all sides.
4. Remove from pan and set aside.
5. Add oil to the wok. Add the onion, ginger, lemongrass and tom yam paste and fry for 2-3 minutes.
6. Add the carrot, mushrooms, capsicum, cauliflower and broccoli and fry for 7-10 minutes.
7. Add the fried tofu and mix in well.
8. Add cooked rice to the wok and mix in well with vegetables. Add soy sauce and lemon juice and fry for a further 5 mins. Add more soy sauce if necessary.
9. Serve with the boiled eggs.
Makes for 2 persons
Ingredients:
1 small cube tofu, cut into pieces
1 carrot, diced
½ can button mushrooms, halved
½ green capsicum (pepper), diced
¼ cauliflower, sliced into florets
¼ broccoli, sliced into florets
Seasoning:
1 inch piece ginger, grated
½ white onion, diced
1 tablespoon lemongrass paste
1 cube tom yam paste, dissolved in hot water
2 tablespoons soy sauce
½ juice of a lemon
2 fresh lemon lime leaves
(All above ingredients available from Asian grocer)
Topping:
2 eggs, boiled and peeled
1. Measure out a cup of rice and wash well. Add 2 cups of water, lemon lime leaves and ½ teaspoon salt and cook in rice cooker.
2. Once cooked, the rice needs to be cooled for at least 30 minutes so make sure you cook the rice in advance. Discard lemon lime leaves.
3. Add oil to the wok. Fry the tofu pieces for about 10-12 minutes, stirring occasionally to ensure it is brown on all sides.
4. Remove from pan and set aside.
5. Add oil to the wok. Add the onion, ginger, lemongrass and tom yam paste and fry for 2-3 minutes.
6. Add the carrot, mushrooms, capsicum, cauliflower and broccoli and fry for 7-10 minutes.
8. Add cooked rice to the wok and mix in well with vegetables. Add soy sauce and lemon juice and fry for a further 5 mins. Add more soy sauce if necessary.
9. Serve with the boiled eggs.
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