Fw: Eggplant and Tofu Satay (Indonesian)

[Guest guest]

Something good from the BBC's fine recipe website.

 

If you think you don't like tofu (which probably means you've been

eating the tasteless cardboardy junk from the stupormarket and not

the good fresh tasty kind from Asian groceries, where incidentally it's

way cheaper), by all mean try this or something like it. Tofu marinates

and grills wonderfully well.

 

The chile heat here is completely adjustable.

 

Eggplant (Aubergine) and Tofu Satay

~~~~~~~~~~~~~~~~~~~~~~~~~

 

For the green curry paste:

 

1 shallot, finely chopped

1 stalk lemon grass, chopped

2 small red chiles, chopped [ed.--or to taste]

2 cloves garlic, crushed

1 " piece fresh ginger, peeled and grated

1 lime, zest only

1 Tbsp fresh coriander (cilantro) leaves and stalks, chopped

[ed.--or basil, parsley or perilla.]

 

For the skewers:

 

1 package firm non-silken tofu, drained and pressed

[ed.--or just use extra-firm and drain it for a few

minutes wrapped in a towel]

1 eggplant/aubergine

2 Tbsp peanut oil

12 short wooden skewers

 

For the satay sauce:

 

2 Tbsp peanut oil

1 shallot, finely chopped

2 cloves garlic, finely chopped

2 or more large hot red chiles

[or habaneros or Red Savinas to taste],

seeded, chopped

1 tsp ground cumin

1 tsp ground coriander seed

3 oz crunchy peanut butter

7 fl oz coconut milk

1 lime, juice only

salt to taste

 

1. To make the green curry paste:

Grind all the ingredients together in a pestle and mortar [or food

processor, blender or food mill] until you have a paste. Store in the

refrigerator in a screw-top jar for up to 2 weeks.

 

2. For the skewers:

Mix 3 Tbsp green curry paste together with 1 Tbsp peanut oil. Cut

the tofu and eggplant into 1/2 " cubes and thread onto 12 short

wooden skewers. Lay flat on a plate and pour over the

paste mixture to coat well, rubbing the eggplant and tofu all over.

Leave in the fridge for 30 minutes (minimum) or overnight, covered,

to marinate. [Meanwhile, get the coals going if using charcoal and

not your oven broiler.]

 

Brush the vegetables and tofu gently with the remaining oil and grill

under [or over] a medium heat until golden.

 

4. To make the satay sauce:

Heat the oil in a small saucepan and fry the shallot, garlic,

chiles and spices for about 5 minutes until tender. Mix the peanut

butter with a little warm water to make a thinner paste and add to

the pan, together with the coconut milk. Bring to the boil, then

simmer until the sauce thickens. Season with lime juice and salt to

taste. Divide between 4 small bowls.

 

5. Serve the skewers on individual plates with a small bowl of satay

sauce. Serve with cold Dutch beer or iced coffee.

source: http://www.bbc.co.uk/food/recipes , translated

into American by me

 

Keep on rockin',

Rain

@@@@

\\\\\\

 

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[Guest guest]

Thanks for the " translation " of a wonderful recipe!

 

Have you ever made tofu yourself?

I did it once after an instruction I found in a Japanese cookbook,

but it is rather fuzzy, because you need a woodenbox, nigari

(magnesium chloride)and time. The okara, the beancurd residue, is

supposed to be used in a soup afterwards, which nobody really liked.

 

(By the way..the idea of serving that with coffee, was it on the BBC

site? Everything that is not British needs something that is not ale

or tea?)

 

Gabriella

 

 

 

 

 

, raincrone@j...

wrote:

> Something good from the BBC's fine recipe website.

>

 

 

 

> Serve the skewers on individual plates with a small bowl of satay

> sauce. Serve with cold Dutch beer or iced coffee.

> source: http://www.bbc.co.uk/food/recipes , translated

> into American by me

>

> Keep on rockin',

> Rain

> @@@@

>