Chat MIngkwan

Hot-and-Sour Soup

This recipe starts off as a simple, aromatic broth that can be served as is, but by adding chiles and lime juice, the dish becomes a hot-and-sour soup. As with other Southeast Asian cuisines, such as Burmese, Cambodian, Laotian, and Thai, lemongrass and galangal are often used in aromatic soups. The application of these herbs goes beyond cooking, as they are widely used in folk remedies. Both lemongrass and galangal have medicinal properties as antibacterials and tonics to aid indigestion. Recipe from Vietnamese Fusion: Vegetarian Cuisine* by Chat Mingkwan (Book Publishing Co.), reprinted by permission. more→

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Fried Tofu with Lemongrass

Fried tofu

When you have little time, a vegetarian restaurant seems so far away, and the dollars in your pocket are running out, this recipe will make for a quick meal. Ready-fried tofu is available in Asian markets. All you need to do is heat the tofu by refrying or baking it to get back its crunchiness. Instead of fresh lemongrass, use its powdered form, which can be stored in your pantry. Everything is thrown into a pan, seasoned, and heated through. In no time, you will have a delicious, nutritious, and affordable meal. Recipe ¬†from Vietnamese Fusion: Vegetarian Cuisine* by Chat Mingkwan. more→

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