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Canh Kiem (Vegetarian Coconut Vegetable Stew)
Rate this recipeSweet, rich and thick – feel free to adjust the seasoning to your taste. Ladle the vegetarian canh kiem into bowls, sprinkle with peanuts and enjoy it hot to savour how wonderful it is.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
15
Time
60 minutes
Servings
4
Level
Medium
Ingredients
Pumpkin
1 piece
Taro
300 g
Lotus root
5 piece
Fried tofu
2 piece
Peanuts
100 g
Sugar
1 tablespoon
Siamese bananas
2 piece
Yardlong beans
50 g
Dried tofu skin
3 sheet
Wood ear mushrooms
4 piece
Coconut milk
2 bowl
Yellow sweet potato
3 piece
Lotus seeds
100 g
Tapioca pearls
25 g
Shiitake mushrooms
10 piece
Implementation Steps
01
Peel, wash and drain the pumpkin, sweet potato, taro and water chestnuts, then cut into bite-sized cubes. Wear gloves when peeling taro to avoid itchy hands. Peel the bananas and slice on the diagonal. Wash the yardlong beans and cut into lengths of about 5cm.
If using fresh lotus seeds, shell them and push out the bitter green germ with a toothpick. If using dried lotus seeds, soak them in hot water for 15–20 minutes to soften.
Rinse the tofu, cut into bite-sized cubes and let it drain so it doesn't spit when fried. Then heat 2 teaspoons of oil in a pan and, once hot, fry the tofu until golden on all sides.
If using fresh lotus seeds, shell them and push out the bitter green germ with a toothpick. If using dried lotus seeds, soak them in hot water for 15–20 minutes to soften.
Rinse the tofu, cut into bite-sized cubes and let it drain so it doesn't spit when fried. Then heat 2 teaspoons of oil in a pan and, once hot, fry the tofu until golden on all sides.
02
Soak the tofu skin in hot water until softened, then cut into small pieces.
Trim the stems off the wood ear and shiitake mushrooms and soak in hot water for 15–20 minutes until fully expanded. Cut into bite-sized pieces, or leave the shiitake whole. Soak the tapioca pearls in cold water until fully swollen, then drain and rinse. Wash and drain the peanuts. Divide them in half: keep one half for the stew, and toast the other half in a dry pan until golden, then crush finely.
Trim the stems off the wood ear and shiitake mushrooms and soak in hot water for 15–20 minutes until fully expanded. Cut into bite-sized pieces, or leave the shiitake whole. Soak the tapioca pearls in cold water until fully swollen, then drain and rinse. Wash and drain the peanuts. Divide them in half: keep one half for the stew, and toast the other half in a dry pan until golden, then crush finely.
03
Put a pot on the heat with the coconut milk and tapioca pearls. When it boils, add the sweet potato, pumpkin, taro, water chestnuts, shiitake and peanuts.
Once these are cooked, add the yardlong beans, lotus seeds, bananas and wood ear mushrooms, and season with 1 tablespoon mushroom seasoning powder and 1 tablespoon sugar. Stir until the seasoning dissolves and, when the stew comes back to the boil, add the fried tofu and tofu skin. Cook for another 5 minutes and the dish is done – turn off the heat.
Once these are cooked, add the yardlong beans, lotus seeds, bananas and wood ear mushrooms, and season with 1 tablespoon mushroom seasoning powder and 1 tablespoon sugar. Stir until the seasoning dissolves and, when the stew comes back to the boil, add the fried tofu and tofu skin. Cook for another 5 minutes and the dish is done – turn off the heat.
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