RECIPE OF THE MONTH

TOM JABCHAI

(Ten Vegetable Stew - a filling cold weather dish)

This recipe is the result of careful experimentation with ingredients to replace a very essential ingredient in the traditional dish on which this recipe is based. Fish Sauce, Nam Pla is the salt of Southeast Asia. It adds a lot of flavor and in some cases actually changes the way a dish cooks and appears.
Most (almost all Asian restaurants) will use meat stock, fish sauce, shrimp paste, and oyster sauce in what they call a "Vegetarian" dish so Vegetarians should always assertively ask specifically about stock, fish sauce, oyster sauce, etc.! If the restaurant trivializes your request or you are uncomfortable with their answers, Don't Eat There!

This is a true VEGAN (No meat, fish, or dairy) Vegetarian recipe with the traditional Fish Sauce replaced with other ingredients to give a wonderful flavor and no loss of appearance.

1 Tablespoon Quality Vegetable Oil

(Such as Canola or Safflower or even Olive oil)

Cup Minced Fresh Cilantro (Baie Pak Chee)

1 pound diced fresh white tofu

1 quartered unpeeled yellow onion

1/2 Cup "Golden Mountain"

Thai Soy Sauce

1/3 cup of palm sugar or you may substitute brown sugar

4 cups water or 2 cups water & 2 cups of dry white wine

1 Teaspoon Sea Salt

1 teaspoon white pepper

6 - 8 minced garlic cloves

VEGETABLES

1 - 1 1/2 cup bok choy

1 - 1 1/2 cup cabbage

1 - 1 1/2 cup Gailon (Asian Broccoli)

1 - 1 1/2 cup Napa cabbage

1 cup celery

1 cup green onion bulbs/scallions/or pearl onions

1 - 1 1/2 cup swiss chard or broccoli

1 - 1 1/2 cup Pak Boong also known as water spinach or the lovely, appetizing, and inappropriate name "Swamp Cabbage"

1 cup fancy sliced carrots (Use a zester or peeler to make grooves lengthwise on the carrot before slicing.)

1 - 1 1/2 cup spinach

{Alternative vegetables or additional vegetables may be used such as leeks, baby corn, green beans, lima beans, or any cruciferous vegetables but stay away from bell peppers, tomatoes or any strong flavoured vegetables!}

Thin Sliced Fresh Thai Chili Peppers to Taste (Prik Kee Noo)


Add oil and garlic to a heated Stock Pot then add diced tofu and fry for 2 minutes. Put everything else except the vegetables in a Large Stock Pot and return to boil. Boil mixture for about 15 minutes more, uncovered. Slice, tear, or shred the vegetables, (try to be creative by using julienne, diagonal slicing, or decorative techniques, Remember presentation is a major element of Thai cuisine); add the leafy vegetables and simmer for about 1 hour. Then add firm vegetables and return to boil for about 10 to 15 minutes more. Serve in a tureen or large serving bowl and provide small bowls of thinly sliced Fresh Thai Chillies. Serve also with large quantities of steamed Jasmine rice.

*Note Be Careful with The Thai Chillies, the juices are very volatile and can burn your skin *