Tuesday, November 27, 2007

stir-fried ivy gourd with tofu

Stir-fried Ivy Gourd with Tofu: Phad Bai Dtum-Leung Kab Tao-Huu

Bai Dtum-Leung (Thai Ivy Gourd) is very common in Thailand. It’s cheap and everywhere. It’s very popular to cook for kid’s food for as long as I can remember.

Thai like to cook “Bai Dtum-Leung” with Minced Pork (Phad Bai Dtum-Leung Kab Moo Sab) or with Mince Pork Balls & Tofu in Clear Soup (Kaeng Chued Bai Dtum-Leung Moo Sab Kab Tao Huu)

I simply like it with Tofu.

Find below my recipe of “Stir-fried Ivy Gourd with Tofu”

4-6 Cups of Ivy Gourd, only young leaves
1 Pack of Soft Tofu, thickly sliced & fried
2 Cloves of Garlic, chopped

2-4 Tablespoons of Olive Oil (Extra light and mild)
2 Tablespoons of Soy Sauce
2 Tablespoons of Oyster Sauce
A Pinch of Sugar

1-2 of Green/Red Chillies, sliced


• In a pan, heat the Oil in medium heat
• Fry the sliced Tofu till formed or become a bit yellow depends on your liking
• Remove from the pan and set aside

• Remove the access Oil, re-heat the pan
• Add chopped garlic
• Add Ivy Gourd leaves
• Add Soy sauce, Oyster sauce and a bit of Sugar
• Remove onto a serving plate
• Place the fried Tofu on top
• Garnish with fresh sliced Chillies (optional)
• Serve with streamed Whole Grain Rice

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