This recipe was inspired by Anthony Bourdain's Parts Unknown episode about Thailand. The original recipe used shrimp paste and cooked with pork. Instead of shrimp paste, I used Japanese white miso for a sweeter and lighter taste. It was a little experiment I had this afternoon. The outcome was very satisfying. I think this recipe would go well with most winter vegetables. Expect to see my future dishes flourished with a twist of Southeast Asian flavors. :P
Servings: 1-2 person
PreparationTime: 15 minutes
Cooking Time: 50-60 mins
1 floret broccoli
1 small zucchini, quartered
1-2 carrots, cut into sticks
1 bunch spring onion, finely chopped
1 bunch coriander, chopped
extra-virgin olive oil
1 cup vegetable stock
Ingredients for the sauce:
2-3 tbsp white miso
2 garlic cloves
3-4 cherry tomatoes
Ingredients for fragrant sprinkles:
1 garlic, minced
1/2 cup breadcrumbs
1 handful almonds, finely chopped
1) Use the mortar and pestle or a blender to make the sauce. Set aside.
2) Preheat a small frying pan with a tiny bit of olive oil on medium low heat, cook garlic 1 minute, add breadcrumbs and almonds and cook until they turn golden. Heat off and set aside.
3) Preheat oven at 200-220ºC.
4) Place broccoli, zucchini, and carrots in a baking dish. Season and drizzle a little olive oil. Roast the vegetables 20 minutes.
5) Add vegetable stock and 3-4 tbsp chili and miso sauce. Mix well.
6) Stir occasionally to coat the vegetables with the sauce. Roast 30-40 minutes.
7) Transfer the vegetables to a plate. Garnish with some fragrant sprinkles, spring onion, and coriander. Drizzle a little more oil before serving.