Tuesday, September 29, 2009
Monday, September 28, 2009
We had home made Pad Thai last night. I finally got to try out the veggie fish sauce. It was... not fish sauce, but still awesome. The recipe we found called for equal parts fish sauce, tamarind paste, and sugar, and it was way too sweet. I think that next time, we will use half the sugar and an extra fifty percent fish sauce. We added bok choy, tofu and mushrooms directly to the dish, and Sam fried some chicken on the side for the omnis. We also set up build it yourself Vietnamese spring rolls, which werer quite good. I made coconut sticky rice for desert, which Aaron found not sweet enough, but I thought was perfect.
Sunday, September 27, 2009
Friday, September 25, 2009
HOME MADE VEGETARIAN FISH SAUCE: So, I've noticed that a lot of asian dishes call for fish sauce, and if you're a true vegetarian like me you always feel like that puts the recipe just out of reach. I've come up with my own vegetarian fish sauce and I think it's 99% close the real thing.
I based the main part of it off the Wikipedia Vegetarian Fish Sauce recipe, but I felt the recipe there lacked a few things which put it into the realm of "tastes like the real thing" but it's 100% VEGETARIAN.
HOW TO MAKE VEGGIE FISH SAUCE
2 - cups shredded dried seaweed
4 - cups water
3 - cloves garlic (smashed but not minced)
1 & 1/2 - Tbsp whole black peppercorns
1/2 - cup soy sauce
2 - tsp lime juice (concentrate OK)
2 - tsp lemon juice (concentrate OK)
2 - Tbs vinegar
3 - tsp sugar
1 - tsp ground ginger
1 - tsp ground garlic
1/4 - tsp chili powder
You can find the dried seaweed at just about any asian market. Personally I prefer the type that shredded kinda small versus the large sheets of seaweed. I think that when it's shredded it makes for a richer sauce.
HOW TO PREPARE VEGETARIAN FISH SAUCE
1. In a large bowl, add 2 cups dried seaweed + 4 cups water
2. Bring to a boil, then reduce heat and simmer for 20 minutes
3. Add garlic cloves + peppercorns + soy sauce + lime juice + lime juice
+ vinegar + sugar + ginger + garlic powder + ginger + chili powder
4. Bring to a boil, turn heat down to medium and cook for 30 minutes
5. You can adjust the salt level by adding water
6. Allow to cool
7. Strain into a container
Straining it is the key. Once it's strained you can funnel it into a large water bottle, and label it "Veggie Fish Sauce" or as it's called in Vietnam "Nuoc Mam Chay" If you've ever tasted the real fish sauce (in your pre-veggie days) you can sample a tiny bit and see just how close to the real thing it really tastes. But caution...this stuff is stinky and strong! Just like the real fish sauce.
Hope you like it.
Ms Nadja Dee Witherbee
Results of this science experiment to follow!
Wednesday, September 23, 2009
Wednesday, September 16, 2009
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