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| ราดหน้าเจ : Lad Na Jay |
Ingredients
10 bunches kale, Hong Kong
variety (15-20 grams each)
100 grams broccoli, cut
50 grams carrot, cut into rings
4-5 straw mushrooms (5-10 grams each)
1/2 cup dried bamboo
mushroom, soaked
1 tablespoon vegetable oil
500 grams large rice noodles
1/2 teaspoon Chinese wine
4 cups water
3 savoy Shitake mushrooms, quartered
1 tablespoon dark fermented soybean
1 teaspoon sea salt
3 tablespoon vegetarian mushroom sauce
1 teaspoon sesame oil
1 teaspoon seasoning sauce
1 teaspoon sugar
1 and 1/2 tablespoons arrow root flour
180 grams hard white tofu, sliced and fried
Preparation ;
1. wash kale, remove tough outer skin and slice stems diagonally. Cut the
leaves into l inch long pieces, put aside. Separate rice noodles evenly
and toss with small amount of sweet dark soy sauce, put aside.
2. Parboil all vegetables in hot boiling water over high heat until slightly
done. Remove to soak in cold water for a few minutes. Drain.
3. Preheat a pan with small amount of oil over medium heat. Swirl to coat
its base. Fry rice noodles until brown and crisp. Sprinkle Chinese wine
and turn up the heat. Cook until it smells fragrant then remove.
4. To prepare vegetables topping: place a pan with oil over medium heat.
Stir-fry all parboiled vegetables. Toss quickly, remove and put aside. Pour
water (or stock) into the same pan. Bring to the boil over medium heat.
Add savory Shiitake mushroom and fermented soybean. Season with salt,
vegetarian oyster sauce, sesame oil, seasoning sauce and sugar. Mix both
kinds of flour with some water and add into the pan until the sauce
becomes thicken. Add vegetables and fried tofu. Toss to combine.
5. Spoon the topping over fried rice noodles and serve hot.
(Serves 4)
