Cambodian Ratatouille

1 teaspoon lemon grass
8 leaves kaffir limes, chopped
5 cloves garlic, finely chopped
1 tablespoon galangal, finely chopped
1/2 teaspoon turmeric
1 1/2 cups water
1 large zucchini, chopped
1 small winter squash, chopped
1 small eggplant, finely chopped
1/2 pound string beans, finely chopped
1 tablespoon cayenne, or to taste
1/4 cup roasted rice powder
2 tablespoons soy sauce
1 teaspoon salt
1/2 teaspoon sugar
2 cups water
1/4 pound spinach, chopped

Combine lemongrass, leaves, garlic, galangal, turmeric and water in the blender. Blend until smooth. Combine the zucchini, squash, eggplant and beans in a large stockpot, over medium high heat. Add spice paste and cayenne, stir constantly for 5 minutes. Add rice powder, soy sauce, salt, sugar and water. Stir well. Cook for 12 minutes. Stir in spinach and remove from heat. Serve with rice.

Serves 4


very spicy. not much pleasant flavor. perhaps too much water in the paste? could use more sugar, salt, and less cayenne.
jub jub, rva

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