Ingredients with Measurements:
- 1 pound kundong, peeled and sliced
- 1 can (14 oz) coconut milk
- 2 stalks lemongrass, bruised and chopped
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the sliced kundong and stir-fry for 2-3 minutes until lightly browned.
3. Add the chopped lemongrass and stir-fry for another minute until fragrant.
4. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
5. Bring the mixture to a simmer and reduce the heat to low.
6. Cover the skillet or wok and let the kundong cook for 10-15 minutes until tender.
7. Season with salt and pepper to taste.
8. Serve hot with lime wedges and garnish with fresh cilantro leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 15g
- Protein: 3g
- Fiber: 3g
- Sugar: 7g
- Sodium: 400mg
Substitutions for ingredients:
- Kundong can be substituted with green beans or asparagus.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced chicken or shrimp for a protein boost.
- Use red curry paste instead of lemongrass for a spicier version.
- Add sliced bell peppers or onions for extra flavor.
Tips and tricks:
- To make peeling kundong easier, blanch them in boiling water for 1-2 minutes before peeling.
- Bruise the lemongrass stalks by hitting them with the back of a knife or a rolling pin to release their flavor.
- If the coconut milk separates, simply stir it back together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the kundong in a large bowl or on a platter for a family-style meal.
- Garnish with fresh cilantro leaves and lime wedges for a pop of color.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Steamed vegetables
- Fried rice
- Spring rolls
Troubleshooting advice:
- If the kundong is too tough, cook it for a longer time until tender.
- If the coconut milk is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the kundong to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Kundong is a type of fruit that is native to Southeast Asia and is commonly used in traditional dishes in the region.
Flavor profiles:
- The kundong has a slightly sweet and nutty flavor that pairs well with the creamy coconut milk and fragrant lemongrass.
Serving suggestions:
- Serve the kundong as a main dish or as a side dish to complement other dishes.
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Region: Thai