Khao Pad Phak (fried Rice And Vegetables)

John Bunyan says that he never forgot the divinity he taught, because it was burnt into him when he was on his knees. That is the way to learn the gospel. If you learn it upon your knees you will never unlearn it. That which “men” teach you, men can unteach you – if I am merely convinced by reason, a better reasoner may deceive me. If I merely hold my doctrinal opinions because they seem “to me” to be correct, I may be led to think differently another day. But if “God” has taught them to me – he who is himself pure truth – I have not learned amiss, but I have so learned that I shall never unlearn, nor shall I forget.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegan		1	Servings

INGREDIENTS

2	c	Cooked rice
3/4	c	Cauliflower
3/4	c	Baby corn
3/4	c	Mushrooms
1/4	c	Shallots, purple onions
3	T	Yello bean sauce
1	T	Nam prik pao, roasted chili
		paste in oil
1	T	Garlic

INSTRUCTIONS

This is a recipe from a vegan restaurant that has (re)opened near my
home in Korat, (Northeast Thailand). The monks from one of the local
wats run it, and they are so careful with their ingredients that they
even press their own soy beans to make oil...  This recipe relies on
the fact that a wok doesn't need much oil (but  you could just as
easily use a non-stick skillet), and that both the  yellow bean sauce
(sometimes called feremented soy beans in oil), and  the nam prik pao
(roasted chilis in oil), both of which can be  purchased from most
asian markets, are oil based.  method: You can make this with leftover
steamed rice, but the  restaurant makes it from rice that has been
steamed in a broth  consisting of three parts vegetable stock, and one
part pineapple  juice. Whichever way you prepare it the rice should be
left to dry  out in an uncovered bowl for 24 hours before preparing the
fried rice.  Remove the florets from the cauliflower, and then slice
the stalks  thinly. Clean and slice the mushrooms and then slice the
baby corn  lengthwise into four. Slice the shallots and garlic finely
.  In a wok or skillet over medium heat, warm the yellow bean sauce and
chili paste, and then use it to saute the shallots and garlic for 1-2
minutes, taking care not to burn them. Stir in the corn, and cook for
a further 1-2 minutes, then add the remaining vegetables and stir
until warmed through and coated with the sauce, then add the rice,  and
stir to mix continuing to stir until the whole is warmed through.  The
vegetables should retain a crispness, pieces of the cauliflower  stalk
snapping when bent in the hand, yet to taste (bearing in mind  that all
these vegetables may be eaten raw if you wish).  Taste for seasoning,
and if you prefer it a little hotter add a  little more nam prik pao.
Salt can be added in the form of soy sauce  at this stage if desired.
Serves 4.  Posted to CHILE-HEADS DIGEST V3 #168  Date: Tue, 26 Nov 1996
11:13:54 +0700  From: "Col. I.F. Khuntilanont-Philpott"
<colonel@korat1.vu-korat.ac.th>

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