Buddhist Tamarind And Vegetable Soup - cooking recipe
Ingredients
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300 g tofu
1/4 cup tamarind pulp, dissolved in
1 cup hot water
150 g okra, whole or chopped into 1 inch lengths
5 cups water
3/4 cup fresh pineapple, cut into chunks
1 stalk leek, washed and chopped
3 tablespoons sugar
2 medium tomatoes, washed,peeled and cut into wedges
1 teaspoon soy sauce
salt
Garnishings And Flavourings
50 ml vegetable oil
50 g chopped shallots
100 g bean sprouts
12 leaves fresh Asian basil
6 sprigs ngo om or 6 sprigs coriander (known as \"ngo om\" in Vietnamese)
2 -6 serrano chilies, minced
Preparation
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Dissolve the tamarind in the water.
Strain it through a fine sieve.
Reserve the thick tamarind water.
Discard the seeds and pulp.
Boil the tamarind liquid with 5 cups of water in a large pot.
Add okra, tomato wedges and pineapple.
Boil vigorously for 3 minutes.
Lower flame and add the leek, salt and sugar.
Bring to a boil.
Add the tofu cubes and soy sauce.
Cook for 2 minutes.
Check the seasoning.
Serve in individual bowls garnished with drops of vegetable oil, shallots, bean sprouts, basil leaves, corriander and chillies.
Enjoy!
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