Mr.LOKESH (BHMCT 5th SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art. He is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated him as the ‘Chef of the Day’.
Ingredients:
- 450 gms Mixed vegetables
- 400 ml Coconut milk
- 4 nos Kaffir lime leaves
- 2-3 nos Bay leaves
- 1 stalk Lemongrass, bruised
- 2-3 nos Red chili peppers
- 3 cloves Garlic
- 25 gms Shallots
- 12 gms Shrimp paste
- 5 gms Salt (adjust to taste)
- 4 gms Sugar (adjust to taste)
- 25 ml Cooking oil
Method:
- Prepare the spice paste: In a mortar and pestle or a food processor, blend the garlic, shallots, red chili peppers, and shrimp paste until it forms a smooth paste.
- Heat the cooking oil in a large pot over medium heat.
- Add the spice paste and sauté until fragrant, about 2-3 minutes.
- Add the kaffir lime leaves, bay leaves, and lemongrass stalk to the pot. Stir-fry for another minute.
- Add the mixed vegetables to the pot and stir-fry for a few minutes until they start to soften.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Let it simmer for about 10-15 minutes, or until the vegetables are tender.
- Season with salt and sugar to taste.
- Adjust the spiciness by adding more chili peppers if desired.
- Serve hot with steamed rice.