Sunday, 1 March 2009

Thai Okara Cakes

I made this today to use up the okara left over from my tofu making.

2 fat cloves garlic
1 small bird chili
1 small shallot
1 chunk of galangal about the size of the end of your thumb
1 stalk of lemon grass about the size of your pinky

Mince all the above and cook them briefly in a bit of coconut oil.

Combine leftover okara (about 1.5 cups) with the aromatics listed above. Add salt to taste and breadcrumbs made from 2 slices of wholemeal bread. Add about 1/4 cup of oatmeal.

Form into patties and bake in the oven until golden. Coat the patties in melted coconut oil first if you want them to have a more 'fried' texture on the outside.

I served this on a bed of steamed spinach with chopped tomato sprinkled around the edges of the plate, and with a thai peanut sauce drizzled over the top. (I was feeling 'Master Chefy' I guess). The peanut sauce was from a packet.

These were fragrant and delicious!!

Forgot to take a picture, though. So you'll just have to imagine them. The pic below is just one I found online, but they did look a lot like this:

Just imagine those on a bed of spinach with peanut sauce drizzled over. :)


Morandia said...

do you happen to have a good peanut sauce recipe? I'm looking for one!

btw, dvds arrived. I hope to get them in the mail tomorrow!!! Thanks for the book!

Carla said...

* 1 cup fresh-tasting dry roasted peanuts, unsalted
* 1/3 cup water
* 2 cloves garlic, minced
* 1/2 tsp. dark soy sauce
* 2 tsp. sesame oil
* 2 Tbsp. brown sugar
* 2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
* 1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice
* 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
* 1/3 cup coconut milk


1. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
2. Do a taste test, adding more fish sauce if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add more sugar.
3. Serve warm or at room temperature as a dip with fresh veggies, with chicken or beef satay, fresh spring rolls, or other Asian finger foods. Or mix with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce will thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks, or freeze).