Cambodian Vegetarian Stew
I don't remember exactly what it was that got me searching for Cambodian recipes--some restaurant menu I saw on the internet for a dish that looked good. I no longer remember anything about that recipe, but while I was searching for information that might help me recreate it, I stumbled upon this recipe and made a note of it because I knew that I was about to have to cut open the Blue Hubbard squash that has been sitting on my front porch since I bought it. Winter squash keep a long time, but they won't last forever, and I knew that time was running out for my little porch decoration.
So I got out the big knife a few nights ago and butchered the fatted squash. "Butchered" is the appropriate word because my big knife, a santoku chef's knife, is not the best choice for cutting open a hard winter squash; it doesn't have a pointy tip, so getting it into the squash is tricky. But I finally managed to cut the squash into two very jagged, unequal pieces. I took one piece and steamed it to use in pureed dishes, like pie or wontons or soup, and used part of the other half to make the following dish.
I wish I could say that this stew was a huge hit, but in fact it was just sort of blah. D. and I thought it was okay, but a little too sweet (although I cut the sugar down from the original, it would probably be better to leave it out altogether). E. didn't like it at all, so we took pity on her after she tried several bites and made her something else to eat.
Therefore, I present this to you as a recipe to be tinkered with. Perhaps you'll find the right combination of seasonings to perk it up.
Cambodian Vegetarian Stew
2 tsp. chopped galanga root or ginger (I used frozen galanga)
1 Kaffir lime leaf
1 tsp. dried lemon grass (or use 1 tbsp. chopped fresh)
1/2 tsp. turmeric powder
1/2 tsp. paprika (I used Spanish smoked paprika)
1 cup coconut milk (or use soymilk plus coconut extract)
2 cups water
1 eggplant, cut into cubes
2 cups fresh hubbard squash or pumpkin, peeled, seeded and cut into cubes
1/2 lb. fresh spinach, chopped
1 tbsp. vegetarian mushroom or stir-fry sauce
1 tsp. sugar, optional
1 tsp. salt, optional
Put the first five ingredients along with the coconut milk and water into the blender, and puree well. Put the eggplant into a large pot, pour the coconut milk mixture over it, cover, and cook for 10 minutes. Add the squash/pumpkin, cover and cook until the pumpkin is tender (about 15 minutes).
Add the spinach and remaining ingredients and cook just until the spinach is bright green and wilted. Serve over brown rice. Makes about 3 servings.
Adapted from AsiaRecipe
So I got out the big knife a few nights ago and butchered the fatted squash. "Butchered" is the appropriate word because my big knife, a santoku chef's knife, is not the best choice for cutting open a hard winter squash; it doesn't have a pointy tip, so getting it into the squash is tricky. But I finally managed to cut the squash into two very jagged, unequal pieces. I took one piece and steamed it to use in pureed dishes, like pie or wontons or soup, and used part of the other half to make the following dish.
I wish I could say that this stew was a huge hit, but in fact it was just sort of blah. D. and I thought it was okay, but a little too sweet (although I cut the sugar down from the original, it would probably be better to leave it out altogether). E. didn't like it at all, so we took pity on her after she tried several bites and made her something else to eat.
Therefore, I present this to you as a recipe to be tinkered with. Perhaps you'll find the right combination of seasonings to perk it up.
Cambodian Vegetarian Stew
2 tsp. chopped galanga root or ginger (I used frozen galanga)
1 Kaffir lime leaf
1 tsp. dried lemon grass (or use 1 tbsp. chopped fresh)
1/2 tsp. turmeric powder
1/2 tsp. paprika (I used Spanish smoked paprika)
1 cup coconut milk (or use soymilk plus coconut extract)
2 cups water
1 eggplant, cut into cubes
2 cups fresh hubbard squash or pumpkin, peeled, seeded and cut into cubes
1/2 lb. fresh spinach, chopped
1 tbsp. vegetarian mushroom or stir-fry sauce
1 tsp. sugar, optional
1 tsp. salt, optional
Put the first five ingredients along with the coconut milk and water into the blender, and puree well. Put the eggplant into a large pot, pour the coconut milk mixture over it, cover, and cook for 10 minutes. Add the squash/pumpkin, cover and cook until the pumpkin is tender (about 15 minutes).
Add the spinach and remaining ingredients and cook just until the spinach is bright green and wilted. Serve over brown rice. Makes about 3 servings.
Adapted from AsiaRecipe
Tags: vegan recipes vegetarian cooking food fat-free Eat to Live
Labels: eat to live, gluten-free
posted by SusanV at 8:40 AM
7 Comments:
I've a bunch of hubbards that were grown in the garden (humongous) and will have to give your recipe a try.
I'm thinking that some red chili flakes sauteed with the eggplant or garlic/chili sauce (a la korean-style) might make it less "blah," as you put it.
As usual, like your approach, though... Best, Mark
The soup looks really great, Susan. Too bad it was blah though, and E wouldn't eat it. :( (I bet she wanted another Bento box!)
Mark, I think you're right about the chili flakes or sauce. A little "heat" might perk this right up.
Thanks, Candi! Yes, I think E. could live on veggie sushi. :-)
Too bad it tasted blah because it sure looks good.
Hmmm...this really seems like it should be delicous! Maybe eggplant instead of squash and more more more spices? Great idea though and would love to see more Cambodian trial and error!
This was my attempt to combine this recipe with others I found on the net. It was definitely not bland, but I still thought it needed more spice, and my notes in brackets reflect that. The broth/vegetable proportion isn't quite perfect yet.
-1 ½ cups coconut milk [used 1 cup lite coconut milk – better to use normal coconut milk, as lite isn't very creamy and separates funny]
-2 cups Asian compatible vegetable broth*
-10 shiitake mushrooms, reconstituted and sliced, broth reserved (soak mushrooms overnight)
-1 stalk lemongrass – remove tough outer layer; finely chop top half of stalk witha heavy sharp knife; then cut remaining half into 2-in sections, tie together with rubber band, and crush lightly [used ¾ stalk - need to use whole]
-5-10 kaffir lime leaves, tied together with a rubber band
-1-2 or more red Thai chili, chopped [used 2/3 – needs to be spicier]
-2 limes or more
-1-in knob of ginger, chopped
-fresh Thai basil, chopped (various types: sweet basil, holy basil, field basil, etc.)
-garlic chives or green onions, chopped
-3 cloves garlic, chopped
-½ onion, wedged
-½ block silken tofu, cut into dominos
-2 Asian eggplants, cut into short spears [next time replace 1 eggplant with sliced button mushrooms]
-1 cup Kabocha squash, cut into cubes [should use 1 1/2 cups next time]
-salt, sugar, veg. fish sauce/mushroom powder** [oops, i never measure these]
-Optional: sliced button mushrooms, chopped cilantro
In a pan, heat oil. Add garlic, ginger, chili, and chopped lemon grass. Saute until fragrant. Add vegetable broth, mushroom broth, lime leaves, and rubberbanded lemon grass. Bring to boil, let simmer 10 min.
Meanwhile, steam eggplant and squash for 10 min, or until both are tender.
In soup pot, heat oil, sauté onions until fragrant. Add fresh mushrooms if using, and sautee until juices rendered.
Add broth, and bring to boil. Add eggplants and squash. Lower to simmer and lower to simmer. Add shiitake mushrooms after 5 min. If vegetables not desired softness, let simmer 5 more min.
Adjust seasonings for saltiness and sweetness with veg fish sauce, mushroom powder, salt, sugar. Lower heat, stir in coconut milk, then add tofu (or add tofu to individual servings if eating over a few days). Heat gently until warmed through.
Top with green onions, chives, fresh herbs, etc. Remove from heat and squeeze lime juice (or in individual servings).
*Many store-bought vegetable broths don't work well with Asian soups. If making your own stock, boiling apples, corn, carrots, daikon, bean sprouts, onions, garlic, mushrooms, etc., workd well, but stay away from parsnip, celery, fennel, and pea pods. If buying, I suspect veg chicken broth might work the best.
**Mushroom powder and veg fish sauce are both replacements for real fish sauce that you can find in Asian grocery stores. You can just replace it w/ salt, as the broth from the shiitake mushrooms is pretty sweet already. I used up all my mushroom powder, so I had to add lots of shiitake mushrooms for added sweetness.
-berkeley girl
Wow, Berkeley Girl, thanks for posting your recipe and tips!
Post a Comment
Links to this post:
Create a Link
<< Home