Sticky Rice (black and white) with Mango - the Modern Way

Black Thai Glutinous/Sticky Rice and Mango

White Thai Glutinous/Sticky Rice and Mango

I have been playing with glutinous/sticky rice (they are also called sweet rice) in my kitchen.  I am using my favorite rice cooker to cook the sticky rice.  I just love cooking sweet/sticky rice this way, the modern way, because traditionally, cooking sticky rice is a long process. The traditional way of cooking it is explained: here and here which involves rinsing, soaking (for 6-8 hours), and steaming for 45 minutes.  That's how I used to cook them.  Due to the steps involved I seldom cook them.

After acquiring the 'best in the world' rice cooker with induction cooking and Neuro Fuzzy logic that has the SWEET rice setting, the traditional cooking method is thrown out of the window.  It is so EASY cooking rice:  measure and rinse rice, put them in the rice cooker, add water (measure accordingly), and push button.  Basically, I can have sticky rice anytime I want without the planning and soaking them before hand.  If you don't have the fancy rice cooker, cooking it the traditional way is the way.

My favorite rice cooker

This kind of Thai dessert, sticky rice and mango, is popular in Thai restaurants in my area.  Restaurants can charge from $5.95 to $6.95 per plate.  However, you can be the judge on how cheap and easy it is to make it at home.  The white sticky rice and mango is what restaurants usually serve.  However, I believe that the black one is more nutritious.  Therefore, I presented both kinds  in this blog.  I prefer the black one which is more chewy and grainy.  The black rice is more of a dark purple since it is a combination of the black and white sticky rice together.

The other reason for blogging this dessert now is because Champagne/Ataulfo mango is in season.  Champagne mango is my favorite kind of mango.  The ingredients listed below can be found in Asian market.

From top left to right, clockwise:  Coconut oil (I used Trader Joe's), Aroy-D coconut milk for DESSERT, Champagne/Ataulfo mango, Thai white sweet/sticky/glutinous rice(black rice is not shown), split mung beans, and defrosted pandan leaves.

White or Black Sticky Rice with Mango
Serve 6

Printable Recipe

White Sticky Rice:
1 1/2 cups white Thai glutinous/sticky/sweet rice (2 rice cooker cups)
1/4 tsp. salt
3-4 Pandan leaves (4-inches long) or 1/2 to 1 tsp. pandan extract
1 tsp. coconut oil
water

Black Sticky Rice:
3/4 cup white Thai glutinous/sticky/sweet rice (1 rice cooker cup)
3/4 cup black Thai glutinous/sticky/sweet rice (1 rice cooker cup
Note: for  softer black rice, soak in water for 6-8 hours.
1/4 tsp. salt
3-4 Pandan leaves (4-inches long) or 1/2 to 1 tsp. pandan extract
1 tsp. coconut oil
water
Note: rice cooker cup means the small plastic cup that comes with the rice cooker.  Pandan leaves can be found in the frozen section in Asian market.  Pandan extract also can be found in Asian markets.

Coconut Milk Sauce:
1 can (14 oz) thick coconut milk for DESSERT (it says in the can)
Note:  coconut cream can be use and add water to thin it out.
1/2 tsp. + a dash kosher salt  or 3/4 tsp. table salt
1/3 cup sugar (use only 4 tablespoons for less sweet)
3-4 Pandan leaves (4-inches long) or 1/2 to1 tsp. pandan extract
1 Tbsp. Tapioca Flour mixed with 1 tablespoon water
Note: tapioca flour is the best for this sauce, other thickening agent is not recommended.

Crunchy Mung Bean topping:
2-3 Tbsp. Split Mung Beans (Moong Dal), soak in water until soft, about 1 hour
1/2 tsp oil

6 ripe Champagne/Ataulfo Mango

Cooking rice:

1. Rinse the rice (mix white and black for the black sticky rice) using a bowl, each time stir in fresh water and  then drain them  in a colander.  Do this 3-4 times.
2. Put drained and rinsed rice in a rice cooker.  Pour water into the rice cooker just under the 2 line (for black rice pour in more water on the 2 line).  
3. Add salt, pandan leaves or extract, and coconut oil.
4. Set it on the SWEET setting, push the Cooking button. 
5. Rice should be ready in 25 minutes.

Cooking Coconut Milk Sauce:

1. Put coconut milk, sugar, salt, and pandan leaves or extract in a small heavy pan, stir to mix.
2. Mix tapioca flour and water in a small bowl.  Then, mix it into the coconut milk mixture.
3. Cook on a medium low heat and continuously stirring for about 5 minutes or until the sauce coat the spoon  and sauce is thickening.  The mixture will start to boil but not hard boiled.  Take it off heat and let it cool.  Note:  Do not allow sauce to boil on stove because the coconut milk will break.

Cooking Mung Bean topping:

1. Drain split mung beans on a colander and pat dry with a paper towel.
2. Heat a cast iron or non-stick pan on a medium heat stove. 
3. Add 1/2 tsp oil.  
4. Toast mung beans in oil until crispy and brown.
5. Drain on top of paper towel. Set aside.

Options in assembling the rice dessert:

1. Once the rice is cooked and still warm, pour 1/3 to 2/3 cups of coconut milk sauce into the rice and mix.  Another option is to add more sugar into the warm rice.  You can sweeten it up to your liking.  However, remember that the coconut milk sauce is already sweet.
2. Serve rice warm, topped with coconut milk sauce, and mung beans topping.
3. Peel mango, cut them up, and serve next to the warm sticky rice.

Enjoy!

Vegan Rad Na with Soy Curls

Vegan Rad Na - Thai Crispy Rice Noodle topped with Saucy Stir Fry Veggies and Soy Chicken

Today I am craving for a Thai Noodle dish and decided to make Rad Na which is a crispy pan fried rice noodle topped with stir fry veggies with lots of gravy-like sauce.  If you like gravy or a  thickened sauce on top of a pile of rice noodle, this is a dish you'll like.

Rad Na or Lad Na is a Thai noodle dish influenced by the Chinese culture.  It  is usually made with sliced chicken breast, Chinese broccoli, and mushrooms stir fried in a gravy-like sauce that  is usually made from chicken stock, fish sauce, and oyster sauce (thickened with cornstarch or tapioca starch).   To veganize it, I opted to use Soy Curls instead of Gardein or other chicken substitute.  It is because I just love how Soy Curls soaks up the marinade and spices I used on them.  Of course, tofu can be used also and I recommend 1 box of water packed firm tofu (about 14 oz) to replace the soy chicken.  Or you can omit the soy chicken and double up the mushrooms to be simple and direct.

Rad Na Stir Fry Ingredients, clockwise from top left:  bok choy, onion, oyster mushroom, shiitake mushroom, baby corn, garlic, and soy curls.

To replace the chicken stock or broth, this time I used Bill's Best Chik'nish instead of Better Than Bouillon No Chicken Base because I wanted to control the amount of sodium or salt.  The sauces that I used for this dish is already salty enough.  I am afraid if I use salted vegetarian broth this dish will turn out too salty.   Chik'nish is the only vegetarian broth that has no salt in it so it is my preference to use when I want to watch the amount of salt I put into my dish.

The sauces I used are Thai sauces such as:

Vegetarian Oyster Mushroom Sauce, Healthy Boy brand Black Soy Sauce, and Golden Mountain Seasoning Sauce.

I bought these sauces at a Thai market I visited a while back (or an Asian market may carry these sauces also).  I used a little bit of bean sauce (pictured below with the noodle) that I have on hand, a Chinese style bean sauce.  I usually use this Thai Yellow Bean Sauce, Healthy Boy brand, but I was out of it.  I also love the Sriracha sauce drizzled on top of this dish as a spicy condiment.

I also found BROWN RICE Pad Thai rice noodle (pictured below).  It works great.  This noodle dish usually uses the wide rice noodle that can be found at the Asian market.  However, I wanted to try this BROWN RICE noodle instead.  I was not disappointed.

Vegan Rad Na (Thai Crispy Noodle topped with Saucy Veggie Stir Fry)
Serve 6-8

Stir Fry ingredients:
3-4 large Bok Choy bundle (4-5 cups) or Chinese Broccoli, washed and cut into 3 inches long
5 oz or 1 cup cut baby or mini corn
5 large fresh shiitake or reconstituted dried shiitake mushrooms, sliced
8-10 fresh oyster mushrooms, sliced
5 large cloves garlic, minced
1/2 large onion, sliced thinly
1 Tbsp. Golden Mountain Seasoning Sauce
1 Tbsp. Black Soy Sauce
1 Tbsp. Vegetarian Oyster Mushroom Sauce
2 - 2.5 cups Bill's Best Chik'nish broth
2 tsp. cornstarch or tapioca starch combined with 3 Tbsp. water
1 tsp. sugar (optional)
 Note: I don't usually use sugar but all Rad Na recipes use sugar.  I leave it up to you to use it.
Salt to taste
Note:  I found that all the sauces above provided enough salt so I didn't add any salt.
1/4 tsp. white pepper
1 Tbsp. Canola Oil or Grapeseed oil
Chopped cilantro (optional)
Sriracha sauce (optional)

Preparation of Soy Curls or Tofu:
1/2 pkg Soy Curls (4 oz dry)  or 1 box firm tofu, drained and cubed
3/4 cup Bills Best Chick'nish broth,warmed (omit if using tofu)
2 tsp. Black Soy Sauce
2 tsp. Vegetarian Oyster Mushroom Sauce
1 Tbsp. Cornstarch or Tapioca starch

1. If using Soy Curls, soak in Chik'nish broth for 10 minutes.  Then, drain the excess broth if there is any.
2. Mix reconstituted Soy Curls or tofu with black soy sauce, oyster mushroom sauce, and starch.  Mix and set aside.

Preparation of Saucy Stir Fry Veggies with Soy Curls:

1. Heat a wok or large frying pan and add oil.
2. Add the minced garlic and sliced onions.  Stir fry until onion is soft, about 3-4 minutes.
3. Add the prepared or marinated soy curls.  Stir fry until soy curls are brown, about 3-4 minutes.
4. Add all mushrooms and baby corn.  Stir fry for another minute.  Add a little bit of broth if ingredients stick to the frying pan.
5. Add the Golden Mountain Seasoning Sauce, black soy sauce, and oyster mushroom sauce.
6. Add the Chik'nish broth and white pepper.
7. Let it come to a boil, turn down the heat, and then add the bok choy or Chinese broccoli.  Combine and let it simmer for a minute.
8. Add the cornstarch or tapioca starch water combo.
9. Let it thicken and simmer for another minute.  Turn off the heat.

Preparation of Pan Fried Crispy Rice Noodle:
2 pkgs (8 oz each) Brown Rice Pad Thai noodle
4 tsp. Black Soy Sauce
4 tsp. Vegetarian Oyster Mushroom Sauce
Toasted Sesame oil
9-inch flat non-stick frying pan or cast iron pan.

1. Soak brown rice noodle in warm water for 8-10 minutes (following the directions in the package).
2. Drain noodle (don't worry if it doesn't look like it is cooked).  Divide into 2 batches for pan frying it.
3. Heat frying pan in high heat then add 1 tablespoon sesame oil.
4. Add half of the soaked and drained noodle.  Drizzle 2 tsp black soy sauce and 2 tsp oyster mushroom sauce, combine with noodle.  Stir fry and spread noodle on a frying pan about 1/2 inch thick.
5. Leave it for 3 - 4 minutes so the bottom is sizzling and crispy before flipping it to the other side.  Don't worry if noodles are sticking to each other.
6. Let the noodle becomes crispy and brown on the frying pan for another 4-5 minutes. 
7. Flip on a serving plate.
8. Repeat step 3-7 for the other batch of noodle.  The pan fried noodle should look like this picture below.
9. Serve the crispy pan fried noodle with the Saucy Stir Fry Veggie and Soy Curls on top. Add chopped cilantro if desired.  Drizzle with Sriracha sauce and dig in!

Tips on reheating or eating this as leftover:

1. I found that it is best to pan fry the noodle just before serving.  It is best to pan fry only the amount to be consumed and save the un-fried noodle in  a tight container if  you plan to eat this as a leftover.
2. The gravy or sauce tends to absorbed into the veggies and soy curls if it is consumed the next day.  You can add more broth and seasonings to produce more gravy. 

Thai Curry Paste for Vegans/Vegetarians

Prik Khing Tofu

Masaman Curry on top of steamed rice.

The most important aspect in making Thai curries is making the curry paste.  If the curry paste is good with all the right proportions of spices and herbs, the rest is very easy.  Making curry paste can be an elaborate procedure.  I have done it  from scratch, measuring coriander seeds, galanga, lemongrass, chilies, shallots etc. and then pounding them in a mortar and pestle or process them in a food processor.  It is great but I know most people will not do that.  I also know that most people will not have access to Southeast Asian fresh herbs and spices that are needed in making fresh curry paste from scratch like I do.  Therefore, I decided to blog about store-bought (or on-line bought) Thai curry paste.

I can say that I am picky when buying Thai curry paste.  I have tried several brands and I found that most of them are not that good nor fresh.  I also found that most of them are just TOO SPICY HOT for my taste.  If I put in a lot of the store-bought paste into the dish, we can't eat it because it is way too hot.  If I put in less, the flavor does not meet my standard of how the curry should taste.  I won't name all the products that I have tried and don't like but I will blog about the one that I like which is the MAESRI  brand. ( Note: I have not receive any endorsement from the company.  It is just that I tried all others and this one is my favorite.)

Here are my reasons for liking this brand:

1. Like I said, this curry paste is not too hot and spicy for our taste (only the Red Curry is a bit too hot but we still can take it).
2. Some of them are suitable for vegetarians/vegans (meaning there is no shrimp paste or fish sauce in it).  I listed those at the end of this blog.
3. It is sold in a small can (4 oz.).  Once I open a can, I use them all in one cooking episode.  (It is fresher this way.  With all the other products which are sold in a bottle or plastic container, I uses only 1 or 2 tablespoons after I opened them and then I put them in the fridge for a long time.  The paste was not as fresh for the second or third time when I used it again.  Not to mention  how many times I forgot I had the paste in the fridge and then to open them, found mold, and had to throw the whole thing away.)
4. The most important reason is, of course, the taste.  It is just taste as good as if I make it from scratch.

Below are several Thai dishes I am sharing.  It is so easy to make these 2 dishes with the store-bought curry paste.  I also include 2 youtube videos (they are not vegetarian dishes but easily can be replaced with tofu, seitan, or soycurls):    Prik Khing and Masaman Curry.   In my recipes below, I replaced the chicken with fried tofu (you can use extra firm fresh tofu if you don't want it fried).

Prik Khing Tofu
Serve 4-6
Prik Khing usually use green beans as the vegetable.  It also has some shredded kaffir lime leaves or Thai Basil leaves in it  If there is no fresh kaffir lime and/or Thai Basil  leaves  in your area, you can omit them.  The dish still tastes good without it.

3-4 cups fried tofu cubes (fresh extra firm tofu) or spongy tofu (see instructions how to make spongy tofu)
Note:  tofu can be baked in the oven instead of fried, see instructions how to do that in this blog.
3-4 cups cut green beans
1-2 cups red bell pepper, julienne cut
1 cup sliced mushrooms , optional
6-8 kaffir lime leaves (shredded), optional
1 cup Thai Basil, optional
2-3 Tbsp. palm sugar or brown sugar
1/2 cup vegetable broth  ( add more if you like the dish more saucy)
1 can 4 oz.  Maesri brand Prik Khing Curry Paste 
1 Tbsp.vegetable oil 
1-2 Tbsp. light soy sauce, optional
 

1. Saute Prik Khing curry paste(the whole small can) in vegetable oil for 3-5 minutes in a wok on  medium heat.
2. Add tofu and mixed with the curry paste, saute for another 3-5 minutes.
3. Add green beans, red bell pepper, mushrooms. Add palm or brown sugar.  Mix well.
4. Add vegetable broth.  Cover the wok with a lid and let it cooked for about 7-10 minutes until the green beans is cooked but still firm.  Taste for saltiness.  Add 1-2 tablespoon of light soy sauce if necessary.
5. Serve with steamed brown rice, white rice, or sticky rice.

Masaman Curry with Tofu, Kabocha Squash, Potatoes, Carrots, and Peanuts
Serve 4-6

2 cups fried tofu cubes (or fresh extra firm tofu) or spongy tofu (see instructions how to make spongy tofu)
Note:  tofu can be baked in the oven instead of fried, see instructions how to do that in this blog.
2 cups yukon gold potatoes, peeled and cubed
2 cups carrots, peeled and cubed
2 cups kabocha squash, peeled and cubed
1 cup raw peanuts, optional
   Note: Although in the video, she used raw peanuts.  I boiled the peanuts for 40 minutes before it becomes soft.   
              Otherwise, the peanuts stayed crunchy.
1 can 14 oz coconut milk or light coconut milk
water or vegetable broth
1 small can 4 oz.  Maesri Brand Masaman Curry Paste
2-3 Tbsp. palm or brown sugar
1-2 Tbsp. light soy sauce, optional

1. In a soup pot, on a medium heat, pour 1/2 can of coconut milk.  Add the whole small can of Masaman curry paste.    Mix well.  Wait until the mixture started to bubble.
2. Then, add the tofu, potatoes, peanuts, and carrots.  Coat these ingredients with curry mixture.  Add the palm or brown sugar. 
3. Add the rest of the coconut milk and another can of water or vegetable broth (the non-salty kind since the curry paste is already salty).  Make sure all the ingredients are covered with the liquid.
4. Put a lid on and simmer for 15 minutes in low heat.  Add the Kabocha squash and let it simmer for another 7-10 minutes.  Potatoes, carrots, and squash should be soft but firm
5. Taste for saltiness and 1-2 tablespoons of light soy sauce as necessary.
6. Serve on top of steamed brown rice, white rice, or sticky rice.

These 4 oz. cans of curry pastes can be bought at Amazon.com or Tastepadthai.com  or your neighborhood Asian markets.  I believe only the Masaman Curry Paste, Yellow Curry Paste, Prik Khing Curry Paste, Kaeng Kua Curry Paste, and Red Curry Paste  are vegetarian (meaning no shrimp paste or fish sauce in it).  However, the Red Curry Paste is the hottest (spicy hot) one.  Have fun making Thai dishes!

Spicy Tomato Seitan Stew, Spicy Tom Yum Soup, and Savory Confetti Rice

I am still cooking and trying recipes from Real Food Daily cookbook by Ann Gentry. 2 recipes caught my interests: Spicy Tomato Seitan Stew(pg. 173) and
Confetti Jasmine Rice with Coconut(pg. 147). They turned out very very good!

The Spicy Tomato Seitan Stew uses kaffir lime leaves, lemon grass, onion, garlic, serrano chili, and ginger. These are definitely Asian spices. But then she throws in 28 oz. can whole tomatoes and fresh basil leaves. That's Italian! It is interesting so I decided to try it. I wondered how it was going to taste. East meet West? Unfortunately, I didn't have fresh basil leaves but I did have some Italian Parsley. I also didn't have serrano chilies but had jalapeno chilies. I changed the recipe a little bit based on ingredients I had at home.

I have fresh lemon grass and kaffir lime leaves since I have been growing them in the last few years. I don't do anything to these 2 plants but once a while feed the kaffir lime tree. It is wonderful to have the 2 plants thrive and available all year long to cook Thai dishes. This is the benefit of living in Southern California. Anything grows here as long as you water it. Here are the pictures of my plants:

Lemon Grass

Kaffir Lime Tree

Spicy Tomato Seitan Stew
Adapted from Real Food Daily cookbook by Ann Gentry (my changes are in Italics)

1 tablespoon canola oil
1/2 large onion, thinly sliced
1 tablespoon minced garlic
2 tablespoons minced lemongrass (see note)
2 tablespoons minced peeled fresh ginger
1 fresh jalapeno chili
1 large green bell pepper, thinly sliced
2 14.5 oz. organic diced tomatoes
1/4 cup Thai Thin soy sauce, Healthy Boy Brand
2 tablespoons apple cider vinegar
1 tablespoon agave nectar
2 kaffir lime leaves
2 pkgs. Morningstar Farms® Meal Starters™ Steak Strips(see note)
1/2 cup chopped Italian Parsley, lightly packed

1. Heat the oil in a large, heavy skillet over medium heat. add the onion, garlic, lemon grass, ginger, and jalapeno chilies, and saute for 5 minutes, or until the onion is translucent.
2. Add the bell pepper and saute 3 minutes longer, or until crisp-tender.
3. Add the 2 cans tomatoes, soy sauce, vinegar, agave nectar, and kaffir lime leaves.
4. Simmer for 5 minutes, or until the tomates are very tender.
5. Stir in the Steak Strips. Simmer for 5 minutes, or until the seitan is heated through, then stir in the parsley.
6. Transfer the stew to a bowl and serve with rice.

Note:

• Lemon Grass stalks are really hard to mince with a regular knife. I recommend using a small blender or spice or coffee grinder to mince it to tiny tiny bits.
• The original recipe calls for 1 pound Basic Seitan (page 189) cut into thick strips. I thought using Morningstar Farms® Meal Starters™ Steak Strips was easier, quicker and still tastes great. For people who wants to quit eating beef, this is a great substitute and healthy. It is available in any major US market.

Confetti Jasmine Rice with Coconut
Adapted from Real Food Daily cookbook by Ann Gentry (my changes are in italics)

1 tablespoon toasted sesame oil3/4 teaspoon curry powder
3/4 teaspoon ground ginger
1/8 teaspoon turmeric
1 1/2 cups uncooked brown jasmine rice
3 cups water
1/2 teaspoon sea salt, or to taste
1/2 cup yellow corn kernels (about 1 ear of corn)
1/3 cup finely chopped red bell pepper
1/4 cup finely chopped peeled carrot
1/4 cup unsweetened shredded coconut
1/4 cup slivered almonds, toasted

1. Heat 1/2 tablespoon of the sesame oil in a large, heavy saucepan over medium-high heat. Stir in the curry powder, ginger, and turmeric, and then the rice.
2. Add the water and salt and bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer gently without stirring for 45 minutes, or until the rice is tender and the water is absorbed.
3. Meanwhile, heat the remaining 1/2 tablespoon sesame oil in a large, heavy skillet over medium-high heat. Add the corn, bell pepper, and carrot, and saute for 5 minutes.
4. Saute coconut in a dry heavy frying pan until a bit brown and well toasted.
5. Transfer the rice to a cookie sheet(see note). Use a fork to fluff the vegetables into the rice. Spread it to let it cool. Sprinkle the toasted coconut and almonds on top of the rice. Mix and transfer to a bowl and serve.

Note: I decided to spread the rice on a cookie sheet to cool so the rice will separate instead of sticking together when it's cool.



I served the above dishes with my Vegetarian Thai Tom Yum soup as a starter(with tofu, oyster mushrooms, and bok choy) using more lemon grass, fresh lime juice, jalapeno chili, and kaffir lime leaves in it. Spicy and refreshing!



Since Julie requested the Tom Yum soup recipe(click on Comments below), I posted my recipe of Tom Yum soup below. There are so many varieties of ingredients you can use in this soup. Sometimes I use vegan shrimps and make the soup a 'seafoody' taste. The most important is combining the Tom Yum stock, the crushed garlic and chilies combination, vegetarian fish sauce, and lime juice together, then, you can add just about anything to it. I didn't post the recipe in the beginning because I know some of the ingredients will be hard to find in some parts of this country. Actually, this time I didn't use any galangal, kelp powder, and kombu, but the soup still tastes great. This is one of my favorite soup that I can have everyday.


TOM YUM SOUP (SIV ORIGINAL)A Thai spicy soup that is so popular in Thai restaurants in my area. It has shrimps, lemon grass, kaffir lime leave, galanga, lime juice, mushrooms, roasted chili peppers, and vegetables in it. The herbs and spices in this soup are good for a cold remedy because it really clears a stuffy nose (won't kill germs though! Ha ha). When my co-worker has a stuffy nose she always calls me and said 'Let's go for a Thai lunch and have that soup!' I re-invented this soup recipe with vegan ingredients without loosing the herbs and spices taste nor the 'seafoody' taste. This soup is SPICY, SOUR, SALTY, and REFRESHING!

Tom Yum Stock:
1 large (6 by 8) dashi kombu ( A Japanese seaweed ) , optional
10 cups water or your favorite vegetable broth
6 stalk lemon grass, use the lower thick portion, pounded, and sliced thick
10 kaffir lime leaves
1/2 cup thinly sliced galangal or 1 - 2 tsp galangal powder, optional

1. Roll lime leaves and crush them with your hand to release the leaves aroma.
2. Place all ingredients in a large stockpot. Bring to a boil, reduce the heat, and simmer for 20-30 minutes. Strain the stock and discard the seaweed, if using, lemon grass, and the leaves. Set aside .

Soup Ingredients:
14 oz. firm tofu packed in water, drained, cut into 1/2 inch cubes
8 oz. oyster mushrooms or other kind of mushrooms (shiitake, white, etc.), cut into slivers
1 1/2 to 2 cups vegetables such as cabbage or bok choy or napa cabbage or young mini corns in a can or a combination
6 to 8 dry red chilies (chili japones)
Note: These are hot chilies. To reduce the spicyness, cut the portion into half
3 to 4 large garlic cloves, crushed
6 Tbs Vegetarian Fish Sauce or soy sauce, Healthy Boy Brand
6 Tbs Fresh squeezed lime juice or a juice from 3 fresh limes
4 to 6 Kaffir lime leaves
1 stalk large lemon grass, sliced thick diagonally
1/2 to 1 tsp kelp powder or granules , optional, if you want to make it 'fishy'
salt to taste
Cilantro sprigs for garnish
1 Tbs vegetable oil

1. In a non-stick frying pan, heat ½ tablespoon oil. Stir fry red chilies and crushed garlic in oil until the chilies became dark and garlic is brown but not burnt. Set aside.
2. Heat a heavy pot, put 1/2 tablespoon oil, then, pan fry the tofu in a medium-high heat and stir for 2 to 3 minutes. Add mushrooms and stir fry 2 more minutes. Add tom yum stock, vegetarian fish sauce, lime juice, lemon grass, kelp powder, if using, and lime leaves. Simmer in a low heat while working on the chilies below.
3. Set aside about 3 whole roasted chilies for the garnish in soup. Put the rest of the red chilies and crushed garlic mixture in a small blender like a spice or coffee blender including the oil. Add about 3 to 4 tablespoon of broth from the soup. Grind for 30 seconds.
   
   Note: Whole chilies won't make the soup spicy (unless you eat it) but looks good in it. So to make it less spicy grind less chilies with the garlic and set aside more chilies for the garnish.
4. Scrape the chilies and garlic mixture into the simmering soup. Throw the whole roasted chilies into the soup. Taste for saltiness and add salt if necessary.
5. Add the rest of the vegetables into the soup and simmer for 10 to 15 minutes. Turn off heat. Add cilantro sprigs on top and serve immediately.