Cauliflower Stir Fry with Semi-milled rice

Vegan Mushroom Scallops

Serves: 2

Good For: Lunch, Dinner

Vegan

If you love Cambodian flavours, you must cook with Kroeung, a delicious lemongrass, galangal and turmeric aromatic paste that is found in many traditional dishes. Cha Kroeung is typically cooked with chicken or beef, while our recipe uses cauliflower to make this gorgeous stir fry that goes great with our white or semi-milled jasmine rice!

Vegan Mushroom Scallops
Ingredients

Kreoung Paste

  • 3 leaves of lemongrass (stems removed)
  • kaffir lime leaves (stems removed)
  • 2 shallots (peeled and sliced)
  • 3 cloves of garlic (peeled and chopped)
  • 2 galangal pieces (peeled and chopped)
  • 3 turmeric roots (peeled and chopped) – Be aware that turmeric can stain skin, surfaces and cloth.
  • 2 red chili (chopped)
  • 2 tbsp of water

Stir Fry Ingredients

  • 1 medium sized cauliflower cut into florets
  • 1 onion (cut into wedges)
  • 4 cloves of garlic (crushed & sliced)
  • 1 green bell pepper (sliced into medium sized strips)
  • 1 cup of holy basil
  • 3 tablespoons of light soy sauce
  • 1 tablespoon of coconut cream
  • 2 tablespoons of water
  • 1 tablespoon of tamarind paste
  • 2 Thaï red chili (sliced in half lengthwise)
  • Ground black pepper
  • 2 cups of white or semi-milled jasmine rice cooked (see cooking instructions below)
  •  
Method
  • Add all the curry paste ingredients into a food processor and blend until smooth.
  • Remove paste from food processor into a small bowl and set aside.
  • In a wok or frying pan, add 2 tablespoons of oil and heat on medium.
  • Add cauliflower and onions and stir fry on medium-high heat for 5 minutes (adding a small amount of oil as required to stop burning).
  • Add garlic and continue to stir fry for 2 minutes on a medium heat.
  • Turn off heat and remove cauliflower, onion and garlic from the pan and set aside. Add 1 tablespoon of oil to the pan and turn on to medium heat.
  • Once sizzling, add 2-3 tablespoons of Kreoung paste and stir fry for 2 minutes.
  • Add coconut cream and water and stir fry for another 1-2 minutes.
  • Add cauliflower, onions, garlic, and soy sauce to the pan and stir fry for 3-5 minutes, coating all ingredients.
  • Add tamarind paste and green pepper and continue to stir fry for 5 minutes.
  • Add Holy Basil and Chili and stir fry for another 3 minutes (Add more soy sauce and oil if required).
  • Serve with fluffy semi-milled jasmine rice (see cooking instructions below) and enjoy!

Cauliflower Stir Fry with Semi-milled rice

Vegan Mushroom Scallops

Serves: 2

Good For: Snack

Vegan

If you love Cambodian flavours, you must cook with Kroeung, a delicious lemongrass, galangal and turmeric aromatic paste that is found in many traditional dishes. Cha Kroeung is typically cooked with chicken or beef, while our recipe uses cauliflower to make this gorgeous stir fry that goes great with our white or semi-milled jasmine rice!

Ingredients

Kreoung Paste

  • 3 leaves of lemongrass (stems removed)
  • kaffir lime leaves (stems removed)
  • 2 shallots (peeled and sliced)
  • 3 cloves of garlic (peeled and chopped)
  • 2 galangal pieces (peeled and chopped)
  • 3 turmeric roots (peeled and chopped) – Be aware that turmeric can stain skin, surfaces and cloth.
  • 2 red chili (chopped)
  • 2 tbsp of water

Stir Fry Ingredients

  • 1 medium sized cauliflower cut into florets
  • 1 onion (cut into wedges)
  • 4 cloves of garlic (crushed & sliced)
  • 1 green bell pepper (sliced into medium sized strips)
  • 1 cup of holy basil
  • 3 tablespoons of light soy sauce
  • 1 tablespoon of coconut cream
  • 2 tablespoons of water
  • 1 tablespoon of tamarind paste
  • 2 Thaï red chili (sliced in half lengthwise)
  • Ground black pepper
  • 2 cups of white or semi-milled jasmine rice cooked (see cooking instructions below)
Method
  • Add all the curry paste ingredients into a food processor and blend until smooth.
  • Remove paste from food processor into a small bowl and set aside.
  • In a wok or frying pan, add 2 tablespoons of oil and heat on medium.
  • Add cauliflower and onions and stir fry on medium-high heat for 5 minutes (adding a small amount of oil as required to stop burning).
  • Add garlic and continue to stir fry for 2 minutes on a medium heat.
  • Turn off heat and remove cauliflower, onion and garlic from the pan and set aside. Add 1 tablespoon of oil to the pan and turn on to medium heat.
  • Once sizzling, add 2-3 tablespoons of Kreoung paste and stir fry for 2 minutes.
  • Add coconut cream and water and stir fry for another 1-2 minutes.
  • Add cauliflower, onions, garlic, and soy sauce to the pan and stir fry for 3-5 minutes, coating all ingredients.
  • Add tamarind paste and green pepper and continue to stir fry for 5 minutes.
  • Add Holy Basil and Chili and stir fry for another 3 minutes (Add more soy sauce and oil if required).
  • Serve with fluffy semi-milled jasmine rice (see cooking instructions below) and enjoy!
Brown Jasmine Rice 500g

Semi-milled Long Grain Rice

Phka Rumdoul Jasmine

HOW TO COOK 

(Serves 2)

Stove Top

  • Rinse 200g (1 cup) of rice until water runs clear.
  • Add strained rice to a pan with 350ml (1½ cups) of water.
  • Quickly bring water to a boil & then immediately reduce to the lowest heat.
  • Cover pan with a lid & leave to simmer for 20 minutes.
  • Turn off stove & leave covered for another 5 minutes before serving.

Rice Cooker Ratio

  • 1 : 1½ Rice to water.

HOW TO COOK IBIS SEMI-MILLED LONG GRAIN RICE

(Serves 2)

Brown Jasmine Rice 500g

Semi-Milled Long Grain Rice

Phka Rumdoul Jasmine

Stove Top

  • Rinse 200g (1 cup) of rice until water runs clear.
  • Add strained rice to a pan with 350ml (1½ cups) of water.
  • Quickly bring water to a boil & then immediately reduce to the lowest heat.
  • Cover pan with a lid & leave to simmer for 20 minutes.
  • Turn off stove & leave covered for another 5 minutes before serving.

Rice Cooker Ratio

  • 1 : 1½ Rice to water.