"จากการที่เราได้โปรโมตจังหวัดสมุทรปราการมาเป็นเวลากว่า 10 ปี เรารู้สึกภูมิใจที่มีผู้เข้าชมเวบไซด์ paknam.com มากกว่าห้าแสนคนจากกว่า 140 ประเทศทั่วโลก"
|How to cook... Chu Chee Tofu|
|Written by Richard Barrow|
|Thursday, 14 Oct 2010|
Today we have another vegetarian dish. It is Chu Chee Tofu (ฉู่ฉี่เต้าหู้) or "chu chee tao-hoo" in Thai. As you probably know, tofu is often used as a meat substitute in many Thai dishes. In many cases, the finished product looks like the "real thing". In the ingredients below you can see the red curry paste and coconut milk at the top, white tofu on the right and red chilli, palm sugar and kaffir lime leaves on the left. You can use yellow tofu if you like which you will find to be a little saltier.
Cut the tofu into slices much like you do for a cake. Fry this in a pan of oil. Next, heat some coconut cream in a pan until the oil surfaces. Add the red curry paste. Stir it well. You may need to add a bit more coconut milk in order to make a smooth paste. Season it with light soy sauce and palm sugar. Next, add the fried tofu and some more coconut milk. If it is too salty then add some more sugar and coconut milk. I haven't said how much seasoning as it is normal to adjust to your own taste. Finish by adding the kaffir lime leaves and spur chilli. We pre-fried the kaffir lime leaves but you don't need to do that.