Post by marlaoh on Mar 26, 2004 7:30:24 GMT -6
Johnny Mango's Thai Style Tempeh Cakes with Sweet Chili Dipping Sauce and Red Curry Noodles
Sweet Chili Dipping Sauce Yield: 1 cup
o ¼ cup mirin rice wine
o ¼ cup rice wine vinegar
o 1/8 cup scallions, thinly sliced
o 1 Tbsp sugar
o 1 Thai chili, finely chopped
o 1/8 cup coriander (cilantro), chopped
o ½ tsp salt
Procedure:
1. In a mixing bowl, using a wire whisk mix all the ingredients together well until the sugar is dissolved.
Thai Tempeh Cakes Yield: (8) 2oz. cakes
o 1 Stalk lemongrass, outer leaves removed and inside finely chopped
o 2 tsp chopped garlic
o 2 tsp chopped white onion
o 2 tsp Asian chili flakes
o 1 inch piece of ginger, peeled, finely chopped
o ¼ cup chopped coriander (cilantro)
o 8 wt oz. tempeh cut into cubes
o 1 Tbsp fresh squeezed lime juice
o 1 Tbsp sugar
o 3 Tbsp flour
o 1 large egg
o ½ tsp kosher salt
o ½ tsp ground pepper
o 1 Qt peanut oil
Procedure:
1. Place the lemongrass, garlic, onion, and chili flakes, and ginger into the food processor and puree until it becomes a paste.
2. Then add the coriander, tempeh, lime juice, sugar, flour, egg, salt and pepper.
3. Process all the ingredients together until combined.
4. Form the mixture into 2 oz patties.
Just before serving
1. Heat the peanut oil in a pan over medium heat until the oil starts to move, about 325°F.
2. Carefully drop the cakes into the heated oil and cook until golden brown in color.
3. Remove the cakes from the oil and place them onto a paper towel drain.
Red Curry Dressing
o 1 Stalk lemongrass, outer leaves removed and finely chopped
o ½ cup Thai purple basil leaves loosely packed (Italian basil will work also )
o ½ cup red curry paste
o 3 green chilies
o 1 garlic clove chopped
o ½ cup white vinegar
o ½ cup lime juice
o 2 Tbsp sambal Asian chili sauce
o 1 cup vegetable oil
o ¼ cup sesame oil
Procedure:
1. Place all the ingredients into a blender and blend until well incorporated.
2. Then mix the dressing with your favorite style of cooked noodle, pasta or rice. Serve chilled.
Sweet Chili Dipping Sauce Yield: 1 cup
o ¼ cup mirin rice wine
o ¼ cup rice wine vinegar
o 1/8 cup scallions, thinly sliced
o 1 Tbsp sugar
o 1 Thai chili, finely chopped
o 1/8 cup coriander (cilantro), chopped
o ½ tsp salt
Procedure:
1. In a mixing bowl, using a wire whisk mix all the ingredients together well until the sugar is dissolved.
Thai Tempeh Cakes Yield: (8) 2oz. cakes
o 1 Stalk lemongrass, outer leaves removed and inside finely chopped
o 2 tsp chopped garlic
o 2 tsp chopped white onion
o 2 tsp Asian chili flakes
o 1 inch piece of ginger, peeled, finely chopped
o ¼ cup chopped coriander (cilantro)
o 8 wt oz. tempeh cut into cubes
o 1 Tbsp fresh squeezed lime juice
o 1 Tbsp sugar
o 3 Tbsp flour
o 1 large egg
o ½ tsp kosher salt
o ½ tsp ground pepper
o 1 Qt peanut oil
Procedure:
1. Place the lemongrass, garlic, onion, and chili flakes, and ginger into the food processor and puree until it becomes a paste.
2. Then add the coriander, tempeh, lime juice, sugar, flour, egg, salt and pepper.
3. Process all the ingredients together until combined.
4. Form the mixture into 2 oz patties.
Just before serving
1. Heat the peanut oil in a pan over medium heat until the oil starts to move, about 325°F.
2. Carefully drop the cakes into the heated oil and cook until golden brown in color.
3. Remove the cakes from the oil and place them onto a paper towel drain.
Red Curry Dressing
o 1 Stalk lemongrass, outer leaves removed and finely chopped
o ½ cup Thai purple basil leaves loosely packed (Italian basil will work also )
o ½ cup red curry paste
o 3 green chilies
o 1 garlic clove chopped
o ½ cup white vinegar
o ½ cup lime juice
o 2 Tbsp sambal Asian chili sauce
o 1 cup vegetable oil
o ¼ cup sesame oil
Procedure:
1. Place all the ingredients into a blender and blend until well incorporated.
2. Then mix the dressing with your favorite style of cooked noodle, pasta or rice. Serve chilled.