Bonjour a Tous!
Hello and THANK YOU
to everyone who attended the Vegan Southeast Asian Atelier last night at Neobento in the Marais district of Paris. I was really happy everyone could join me toward the tail end of the school vacation – I hope you have rested well and are ready to go back to work.
As promised, here are the recipes and a list of the Asian markets where you can find all the ingredients used in the demonstration. Happy cooking, and e-mail me if you have any questions or trouble.
PUMPKIN THAI CURRY
(Curry Paste – Makes enough for about 2 meals)
6 dried red chilis, soaked and re-hydrated*
1 large piece galangal*
1 large chunk ginger (gingembre)*
1 stalk lemongrass (citronelle) *
1 small piece turmeric about 2 tbsp (curcuma)**
1 kaffir lime zest / or regular lime (combova) – if you can’t find this, use 4 kaffir lime leaves**
3 shallots (echalote)
3 cloves of garlic (ail)
1 Tbsp black peppercorns (poivre noir)
2 tsp. cumin (whole or ground is OK)
cilantro/coriander (coriandre) leaves (coriander root is best if you can find it)
1 Tbsp of sesame paste (tahini / pate sesame)** / or shrimp paste*
2 Tbsp salt (I prefer gray gros sel)
2 Tbsp. neutral oil
(canola, sunflower, grapeseed), or coconut oil
1 cup coconut milk
3 cups of pumpkin, cut into small chunks or thin slices (you can leave the skin on if desired)
2 cups of green beans
1 Tbsp of ‘phish’ sauce (recipe below); or 1-2 tsp regular fish sauce
1/2 lime + zest (citron vert)
coconut sugar/palm sugar/agave syrup to taste (regular sugar is OK)
salt to taste
Grind all of the first ingredients in a mortar and pestle; or blend in a food processor until smooth. Heat a large saucepan over medium
heat. Add oil
to the pan; wait until the oil starts to shimmer. Add 2 Tbsp of curry paste into the pan and fry until aromatic. Add coconut milk, heat through for a few minutes. Add pumpkin and let simmer until mostly soft but still a bit crunchy in the middle then add green beans. Add ‘phish’ sauce and lime juice. Adjust the seasonings – and try to achieve the balance between the classic Thai flavor profile: salty, sweet, spicy and sour!
Salty: ‘Phish’ sauce; salt
Sour: Lime juice; white vinegar
Sweet: Coconut milk, sugar
(makes about 3 cups)
1 1/2 cups shredded seaweed (wakame* works well)
6 cups water
6 large cloves of garlic, crushed but not peeled
1 Tbsp black peppercorns
1 cup mushroom soy sauce (or Tamari if you are gluten intolerant)
1 Tbsp miso paste
Combine seaweed, garlic, peppercorns and water in a large sauce pan and bring to a boil. Lower heat and simmer about 20 minutes. Strain and return the liquid back to the pot. Add soy sauce, bring back to a boil and cook until mixture is reduced and almost unbearable salty. Remove from heat and stir in miso.
Let cool; then pour into a bottle or jar and keep in the refrigerator. Use one-for-one to replace fish sauce in vegan recipes.
GADO GADO – INDONESIAN VEGETABLE SALAD WITH PEANUT SAUCE
2 carrots, shredded
1/4 green cabbage, shredded
1 cup Green beans (haricot vert) or Snap peas (Petit pois ‘mangetout’)
1 cup bean sprouts
1 package fried tofu**
Peanut Sauce (recipe below)
Bring a pot of salted water to a boil and blanch, separately, cabbage, green beans and carrots. Drain separately as well. (Alternatively, you can also steam the veggies to retain more nutrients). Heat peanut sauce in a small saucepan, adding water if it is too thick, adjust seasoning. Arrange blanched vegetables on a platter; keeping each vegetable separate. Pour hot peanut sauce over top. If desired, garnish with crispy fried shallots and serve with rice crackers.
1/2 cup peanut butter (smooth or chunky)
1/2 cup neutral oil (canola or sunflower oil)
juice of 1 lime + zest
1 Tbsp agave syrup
1 tsp dried red chili flakes
1/4 cup white vinegar (or rice or palm vinegar*)
1 Tbsp chili garlic sauce (sambal oelek)*
salt to taste (about 1-2 tsp)
Whisk first 3 ingredients, then add the rest. You can add more or less sambal oelek according to your spice preference; omit the chili flakes for a mild sauce. If you are using an immersion blender or food processor, throw all the ingredients together and blend until smooth. Add water or more oil to thin the sauce; more peanut butter to thicken the sauce. You can also substitute almond butter for peanut butter for a creamier, more subtle flavor.
SINGAPOREAN CURRY NOODLES
3 Tbsp canola or sunflower oil
1/2 onion, sliced thinly
1 cup cabbage, shredded
1 carrot, shredded
5 shiitake mushrooms, dried and rehydrated, sliced (reserve cooking water)*
bean sprouts (pousse de haricot soja)*
1 package rice vermicelli, soaked in boiling hot water for 10 minutes
1 Tbsp chili garlic sauce (sambal oelek)
1 Tbsp. curry powder
1 tsp. white pepper
1 scallions / green onions (cibette), thinly sliced, to garnish
salt to taste
Heat large saucepan on medium
heat. Add oil to the pan; wait until the oil starts to shimmer. Add onions, saute until softened and slightly caramelised. Adding a pinch of salt at this process helps draw out the moisture. Add carrots, cabbage, shiitake mushrooms. Saute for 2 minutes, add 1 tsp salt, then add reserved liquid from mushrooms and cover; let steam until vegetables soften. Add vermicelli, stir to combine, then add salt, sambal oelek, white pepper. Finish with bean sprouts, garnish with sliced green onion.
*These items can be found in Asian supermarkets:
**These items can be found in Asian supermarkets as well as organic/biologique markets in Paris. For tofu, there is a ‘Bjorg’ brand in the big supermarkets, but I don’t find them very good at all.
ASIAN SUPERMARKETS IN PARIS:
Paris Store, 5 Boulevard de la Villette
Tang Freres, 48 Avenue d’Ivry
Metro: Porte d’Ivry
Chine Store, 23 Rue au Maire
Metro: Arts et Metiers
K-MART, 6-8 Rue Saint Anne
*You can find some staples like soy sauce, sesame oil and rice vinegar, but not fish sauce or a lot of southeast Asian ingredients; this store sells mainly Japanese and Korean products.