Recipe - Khao Pad Phak (Fried Rice And Vegetables)

2 cup Cooked rice
Three fourths cup Cauliflower
Three fourths cup Baby corn
Three fourths cup Mushrooms
One fourth cup Shallots (purple onions)
3 tablespoon Yello bean sauce
1 tablespoon Nam prik pao (roasted chili
paste in oil)
1 tablespoon Garlic

This is a recipe from a vegan restaurant that has (re)opened near my home
in Korat, (Northeast Thailand). The monks from one of the local wats run
it, and they are so careful with their ingredients that they even press
their own soy beans to make oil...

This recipe relies on the fact that a wok doesn't need much oil (but you
could just as easily use a nonstick skillet), and that both the yellow
bean sauce (sometimes called feremented soy beans in oil), and the nam prik
pao (roasted chilis in oil), both of which can be purchased from most asian
markets, are oil based.

method: You can make this with leftover steamed rice, but the restaurant
makes it from rice that has been steamed in a broth consisting of three
parts vegetable stock, and one part pineapple juice. Whichever way you
prepare it the rice should be left to dry out in an uncovered bowl for 24
hours before preparing the fried rice.

Remove the florets from the cauliflower, and then slice the stalks thinly.
Clean and slice the mushrooms and then slice the baby corn lengthwise into
four. Slice the shallots and garlic finely .

In a wok or skillet over medium heat, warm the yellow bean sauce and chili
paste, and then use it to saute the shallots and garlic for 12 minutes,
taking care not to burn them. Stir in the corn, and cook for a further 12
minutes, then add the remaining vegetables and stir until warmed through
and coated with the sauce, then add the rice, and stir to mix continuing to
stir until the whole is warmed through. The vegetables should retain a
crispness, pieces of the cauliflower stalk snapping when bent in the hand,
yet to taste (bearing in mind that all these vegetables may be eaten raw if
you wish).

Taste for seasoning, and if you prefer it a little hotter add a little more
nam prik pao. Salt can be added in the form of soy sauce at this stage if
desired.

Serves 4.

Posted to CHILEHEADS DIGEST V3 #168

Date: Tue, 26 Nov 1996 11:13:54 +0700

From: "Col. I.F. KhuntilanontPhilpott" colonel@korat1.vukorat.ac.th