Vegetable sauce or pate can be used for a variety of dishes. Kangkong is a very common chinese vegetables mixed with tofu and cococnut milk gives it a delicoius taste yet its is very simple, easy, quick, complete,meal.
Mix Veggie Pate w Kang KongPrint Recipe
- To make Kang Kong Tofu Veggie
- 1/2 cup soy sauce
- 1 teaspoon thyme
- 1 cup coconut milk
- 1 tables coriander seeds
- 1 teaspoon black powder
- 1 teaspoon turmeric powder
- 9 oz / 250 gm tofu cut into cubes
- 3 tablespoon of roasted sesame oil
- 1 tablespoon of freshly grated ginger
- 1 dried chilli or salted raw chilli paste (optional)
- 10.5 oz / 300 gram Kang Kong leaves
- To make Veggie Pate
- 1/2 Olive oil
- 1 Kiwi skinned
- 1 teaspoon salt
- 1 medium carrot
- 1 head cauliflower
- 1 bulb Fennel stalk
- Zest of Orange Skin
- Juice of one lemon
How to prepare pate
Cut fennel into small pieces
Using a grater and scrape out one teaspoon of orange skin
Another way is to slice off a thin layer of the orange skin with as little of the white portion of the orange as its bitter when you cook it.
In a saucepan over low heat add coconut oil and sauté zest of orange, fennel bulb slices.
Add Steam vegetables into a blender with sautéd fennel and orange zest and blend until smooth.
To serve, Spread a thin layer of pate on a plate around and on top of the pate place your Kang Kong and tofu vegetable.
Garnish with tiny pieces of sauteed orange skin.
How to prepare Kang Kong veggies
In a hight pot over high heat sauté all the spices in roasted sesame oil
Add tofu in cubes and saute in spices for few minutes until tofu turns slightly golden brown.
Add kang kong leaves and soy sauce and allow it to simmer until leaves diminish in size.
Add the coconut milk, give the veggies and tofu a quick stir and remove from heat.
Place the vegetable mix over the pate and serve while it is still hot as a starter or side dish.