Page 58 - Cuisine & Wine Asia 2020 - Mar/Apr 2020 Issue

名

厨

食 VEGAN PHAD KRAPOW

谱

By Chef Shazalee Bin Aris| Serves 4

Kitchen by Food Rebel

Eggplant

Eggplant 1. Preheat the oven at 200℃. Brush the eggplant with
2 eggplant, sliced into half olive oil and place them in the oven. Bake the eggplant for
Olive oil, for brushing over the eggplant 30-45 minutes. Remove from oven and set aside.

Vegan Phad Krapow Vegan Phad Krapow
100g green chilli, diced
200g onion, diced
50g garlic, diced
30g parsley, chopped 2. In a pan, add olive oil, and add diced green chilli,
20g ginger, sliced diced onions, diced garlic, chopped parsley and sliced
300g shiitake mushroom, diced ginger. Sauté over medium-high heat for a minute. Add
Olive oil, for frying diced shiitake mushrooms and amino powder into the pan
Amino powder, to taste and sauté over medium-high heat. Remove from heat and
Salt and pepper, to taste season with salt and pepper.
Green Harissa Green Harissa
4tsp cumin seed
2tbsp coriander seed
4 green chilli, sliced
4 scallion, sliced 3. In a small skillet, lightly toast cumin and coriander
2 garlic clove, smashed seeds over medium heat, for 3 minutes, stirring constantly
280ml extra-virgin olive oil until fragrant. Remove skillet from heat. Place the cumin
280g parsley leaves, chopped and coriander seeds in a blender and add sliced green
280g cilantro leaves, chopped chilli, sliced scallions, smashed garlic cloves, extra-virgin
40ml fresh lemon juice olive oil, chopped parsley leaves, chopped cilantro leaves,
Salt, to taste fresh lemon juice and salt. Blend until a smooth consistency
is achieved. Remove from blender and set aside.
Radish slices, microgreens, and chilli flakes, for
garnishing
4. Spread the green harissa on the serving plate
and place the baked eggplant slices on top. Top the
eggplant with vegan phad krapow, and garnish with radish
slices, microgreens, and chilli flakes.

WWW.ASIACUISINE.COM