Thai hot and sour soup, woks and tofu
I have a wok that needs seasoning. I looked up how to do that and i either have to do it in the oven or the stove. I cant do it in the oven because it has wooden handles. So i read how to do it on the stove and i need lard or a low poly. fat vegetable oil. Im obviously using the oil but what kind should i use? I tried using soybean oil but it left a skanky gunk all over it.
Tofu. I bought tofu many months ago and froze it about 1 week after i purchased it. It was never opened. Now its a month expired (sept. 30, 07). Since it was frozen would it still be good? Im thinking no, but still...
Thai Hot and Sour soup (from some vegetarian cookbook that i doesnt have a cover anymore)
2 carrots
3 3/4 c vegetable broth
2 thai chilies, seeded and finely diced
2 lemongrass stalks, outer leaves removed and cut into 3 pieces
4 kaffir lime leaves
2 garlic cloves, finely chopped
4 scallions, finely chopped
1 tsp sugar
3 tbsp chopped cilantro
salt T.T
1 cup japanese (silken) tofu, sliced
1. Make carrot flowers. Cut each carrot in half crossway, then, using a sharp knife cut 4 v-shaped channels lengthwise. Cut into thin rounds and set aside.
2. Pour the broth into large saucepan. Reserve 1/2 tsp of the chilies and add the rest to the pan with the lemongrass, lime leaves, garlic and half the scallions. Brings to a boil then reduced heat and simmer 20 mins. Strain the stock and discard flavourings.
3. Return the stock to the pan, add the reserved chilies and scallions, sugar, lime juice. cilantro and salt to taste.
4. Simmer for 5 mins, then add carrot flowers and tofu, and cook 2 more mins, or until carrot is just tender.
Serve hot and serves 4
Notes: I've never add the scallions,salt or tofu. Though i have used shallots and it wasnt bad. The lemongrass i used was the kind in the tube(unfortunately) and ive always used dried thai chiles. I didnt use the chiles in the last section of the recipe just threw away at step 2. In place of tofu i made boiled wontons, with soy meat, that were slightly sweet.
Tofu. I bought tofu many months ago and froze it about 1 week after i purchased it. It was never opened. Now its a month expired (sept. 30, 07). Since it was frozen would it still be good? Im thinking no, but still...
Thai Hot and Sour soup (from some vegetarian cookbook that i doesnt have a cover anymore)
2 carrots
3 3/4 c vegetable broth
2 thai chilies, seeded and finely diced
2 lemongrass stalks, outer leaves removed and cut into 3 pieces
4 kaffir lime leaves
2 garlic cloves, finely chopped
4 scallions, finely chopped
1 tsp sugar
3 tbsp chopped cilantro
salt T.T
1 cup japanese (silken) tofu, sliced
1. Make carrot flowers. Cut each carrot in half crossway, then, using a sharp knife cut 4 v-shaped channels lengthwise. Cut into thin rounds and set aside.
2. Pour the broth into large saucepan. Reserve 1/2 tsp of the chilies and add the rest to the pan with the lemongrass, lime leaves, garlic and half the scallions. Brings to a boil then reduced heat and simmer 20 mins. Strain the stock and discard flavourings.
3. Return the stock to the pan, add the reserved chilies and scallions, sugar, lime juice. cilantro and salt to taste.
4. Simmer for 5 mins, then add carrot flowers and tofu, and cook 2 more mins, or until carrot is just tender.
Serve hot and serves 4
Notes: I've never add the scallions,salt or tofu. Though i have used shallots and it wasnt bad. The lemongrass i used was the kind in the tube(unfortunately) and ive always used dried thai chiles. I didnt use the chiles in the last section of the recipe just threw away at step 2. In place of tofu i made boiled wontons, with soy meat, that were slightly sweet.