Tagine Fusion Food

When Ling’s dear friend Majidi went overseas she left her Tangine for Ling to play with. Tonight was the night for a meeting of North Africa with South East Asia.

Ling dreamed up another inviting fusion food dish. Here’s the recipe.

It was served with sticky rice and a RawLao mushroom dip

ingredients

• 500g brown mushrooms slice into cubes
• 2 teaspoons of curry paste
• 2 chilli
• 3 tablespoons of soy sauce
• 1 cup of pumpkin sliced into cube
• 1 cup of peas
• 4 clove of crushed garlic
• 15 leaves of kaffir lime
• 1/2 cup of coconut cream
• 2 red tomatoes cut into cubes
• A few sprigs of fresh thyme or any fresh herb you have in your garden

Method

• In a small bowl Mix the coconut cream and soy sauce and curry paste well
• take the thyme sprigs and strip off the leaves to get 1 tablespoon of leaves.
• In a large bowl, mix all Vege and sauce mixture well
• Pour into the tagine which is lined with banana leaves. The banana leaves set a lovely Lao atmosphere. You could equally line the tagine with sliced potatoes.
• Put on the lid and cook on the stove top with a slow low heat for 40 mins
• Discard banana and kaffir lime leaf

Juicy and tempting