12:02pm - I've begun draining the tofu, it's weird. I've got it on some paper towels and sandwiched between two cutting boards with some cook books on top. There is so much water coming out. Is this what's supposed to happen?! I might be ruining this before I even really begin.
12:08pm - mmm, lemongrass! This is also my first experience with this, and wow - it smells amazing. Almost as good as lemon pledge. Who knew. I'm sans food processor, so I've begun putting all my paste in
gredients into a bowl, and will cycle it through the hand-held chopper I
do have.
12:18pm - thanks to the gloves I "borrowed" from the whole foods spice section, I will not be having jalepeno hands! In go the chillies (or chilli!)
12:20pm - "one small onion", mine was large. I wanted to use only half, but even that seemed like too much. I didn't use the whole half. We'll see.
12:36pm - so many firsts. I've never used ginger either. But lemongrass and ginger may be my two new favorite ingredients. This smells good, and all I've done is chop so far.
12:37pm - my one loose cup of coriander leaves and stems is in, and it's what I call cilantro.
The last thing to go in the paste...my interpretation of "kaffir lime leaves", which will include some zest and some juice from a kaffir lime.
12:53pm - the gre
en curry paste is made. I managed to cycle it all through the hand chopper, and then get it all back in at one time for a final spin! smells good. I must pause now to run and get some rice (oops!) and make a few other arrangements for the study session happening promptly at 3pm.
1:18pm - we're back. Rice is on. Frying pan is heating up. I am also sans wok, so I'll be using a large frying pan. I guess this is the Green Curry Tofu without all appropriate kitchen appliances version!!
1:32pm - I'm impressed really, it's an hour and a half (holy god) after I started and I am just not suffering my first cooking induced injury. I mean, I've used so many knives, gloves, juggled bottles - this is a miracle. When adding my "kaffir lime leaves" (aka, more zest and juice) to the frying pan I dropped the lime and grated my knuckle. awesome!
1:39pm - I heeded Mel's advice, and I stirred completely the paste and coconut milk before adding the tofu (so as
not to have to stir it too much). also, I cut my tofu a bit larger than bit sized, in case it began to fall apart it would still be big enough. We'll see. ten minutes on.
1:50pm - I've officially added too much stuff already. I put in my red bell pepper (or one and a half, they were small) and I used eggplant instead of yams. The frying pan is getting full. I still have broccoli, snow peas, cauliflower, and baby corn to add. Maybe I'll remove some of the larger eggplants chunks. Ten more minutes!
2:01pm - broccoli (is for lovers), cauliflower, snow peas and baby corn added to the mix! 4 or so more minutes...
2:06pm - ten minutes until taste test!
2:18pm - Mmmmm! This is pretty tasty, if I do say so myself.
5 comments:
Tofu have lots of water in it! Be careful when you add it to the curry paste on the stove. Don't be too aggressive with your stirring or else it will fall apart!
1:39pm I'm going to start making the rice and then cook up the curry paste in my wok!
I've TOTALLY grated my knuckle before too! The most dangerous kitchen utensil will be up for discussion after we're done with this curry madness.
I'm jealous of your eggplant. Eggplant is for lovers.
eggplant and baby corn!
You are the master of all things Asian.
I love the picture!!! I'll upload mine before tomorrow I hope!!!
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