Mixed Vegetables & Lotus Stem (Kamal Kakdi) Stir Fry with Black Bean Sauce

International Vegetarian Main Course Special

Malaysian Cuisine

Mixed Vegetables & Lotus Stem (Kamal Kakdi) Stir Fry with Black Bean Sauce

Serves 2

Ingredients:

For Paste:

Garlic- 3 Cloves

Ginger- 1 Inch, Roughly Cut

Green Chillies- 2

Lemon Grass- ½ a Stalk, Roughly Cut  

Water

Extra Light Olive Oil/Olive Oil- 1 Tbsp.

Lotus Stems- 3, Finely Sliced

Baby Onions/Shallots- 4

Carrot- ½, Finely Sliced 

Yellow Squash- ½, Finely Sliced with Skin

Chinese Cabbage- 1, Cut in Big Chunks

Red Bell Pepper- ½, Finely Sliced into Thin Strips

Spring Onions- 2 Stalks, Finely Sliced

Rice Wine Vinegar- ½ Tsp.

Bottled Garlic & Black Bean Sauce- 1 to ½ Tbsp.

Sesame Oil- 1 Tsp.

Fresh Coriander Leaves- 3 Tbsp., Finely Chopped

Fresh Chive Greens- For Garnish, Finely Chopped

Method:

Slice the Lotus Root, with a Slicer

Blend the Ginger, Garlic, Green Chilli & Lemon Grass with some water into a fine Paste

In a Wide Wok, heat the Vegetable Oil till smoking point, Add the Ginger-Garlic-Chilli Paste & Stir Fry till done

Add the drained Lotus Root Slices & Sauté

Add Shallots, Carrots, Red Bell Pepper & Sauté

Add Yellow Squash, Chinese cabbage, Spring Onions & Sauté

Add Rice Wine Vinegar, Salt, Garlic-Black Bean Sauce, Sesame Oil & Toss for 3-4 Minutes

Add Fresh Coriander Leaves & Toss

Garnish with Fresh Chive Greens & Serve Hot!

Variations:
Originally Vegetable Oil is used here but we have used a healthier option with Olive Oil or can use Sesame Oil as well

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Noodles with Chillies, Tamarind & Malabar Cucumber

International Vegetarian Main Course Special

Noodles with Chillies, Tamarind & Malabar Cucumber

Serves

Ingredients:

Asian Egg less Noodles 250 Gms.
Malabar Cucumber 1/2
Tofu- 100 Gms., Cut in Cubes
Light Soy Sauce 1 Tsp.
Corn Starch 1 Tbsp.
Carrot- 1/2 Sliced
Spring Onions- 1 Stalk
Cashew nuts- 1 Handful
Cabbage- 1/3 Sliced
Ginger- 2 Tsp. MInced
Garlic 1 Clove

Red Chilli Paste/Sambal Oelek- 1 Tbsp.
Brown Sugar- 1 Tsp.
Light Soya Sauce- 2 Tsp.
Green Chillies- 1 Sliced
Tamarind Pulp- 1 Tbsp.
Bok Choy- 4 Leaves
Coriander Leaves- 1 Handful
Rice Wine Vinegar- 1 Tsp.

Sesame Oil- few Drops
Bean Sprouts- for Garnish

Method:
In a Pot of Boiling Water, add the Noodles for about 3 Minutes
Drain out the Cooked Noodles from the water
Add Oil in the Noodles stick to each other

Marinate the Tofu in Soy Sauce & Dust the Tofu with a Tbsp. of Corn Starch & Fry them Rapidly in little Oil along with Cashew nuts till Golden, Drain & Keep Aside

Add Cabbage, Carrots, Spring Onions, Ginger, Garlic, Malabar Cucumber, Bok Choy, Soy Sauce, Brown Sugar, Tamarind Pulp & Toss
Add the Noodles & Toss by mixing properly
Sprinkle Coriander, Tofu, Bean Sprouts & Serve Fresh!

Feel free to share your views & do let us know how this one turned out :)