1 blok tahoe – 3 el olie -10 t knoflook – 1 middelgrote ui – ½ el ketoembar – 3 cm verse laos – 1½ el rode kerriepasta – 2 el olie – 1 blok tahoe – 1 rode paprika – ½ prei – 100 gr champignons – 2 el vissaus – 1 el sojasaus – 1 el oestersaus – 1 dl visbouillon – 2 el limoensap – 1-2 el palmsuiker
Snij de tahoe in blokjes van ca 1-1½ cm. Verhit 2 el olie en bak hierin de tahoe rondom goudbruin. Haal uit de pan, De knoflook pellen en pureren in vijzel, snij de ui fijn en voeg die toe, pureer verder. Snij de laos fijn en voeg die met de ketoembar toe aan de uien-knoflookpuree. Ga verder met pureren, het moet een nat papje worden dat er wat grof uitziet. Roer de kerriepasta erdoor. Verhit 2 el olie en voeg de kruiden-knoflookpasta toe, fruit 1 min. Voeg de andere ingrediënten toe, breng aan de kook, dan de tahoe toevoegen en 10 min op laag vuur laten pruttelen.
Evt. de tahoe van te voren marineren in wat sojasaus met citroen.
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