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Temple Food Summer Special Recipe
Green pea cutlet with Asian sauce
Green peas are full of protein, carbohydrates, iron, calcium, phosphorus, and contains more vitamin A than any other legume. As such green peas are good for the skin, night blindness, and an excellent remedy for hangovers. They make a fantastic ingredient for rice dishes as well as soups, salads, and snacks such as cookies and rice cakes.
Ingredient: 1 cup green peas, 1/2 block tofu, 1 med potato (boiled), 1 Tbls shitake mushroom powder, 1/4 med carrot, 1/2 Tbls butter, 1 med tomato, 1/4 cucumber, bread crumbs, oil for frying, salt, and pepper
Sauce: 1 cup water, 5 med dried kelp pieces, 5 shitake mushroom (soaked), 3 Tbls soy sauce, 2 Tbls Prune juice, 1/2 med apple
1. Cook green peas: boil and peel off skin and mash them up.
2. Blanch tofu: boil tofu with small amounts of salt. Squeeze out extra water.
3. Cook potato: boil and mash up potato. Season with salt, black pepper, and butter.
4. Fry Carrot: mince carrots and fry until slightly cooked.
5. Shape it: mix all ingredients together and cover with bread crumbs.
6. Fry it: fry the cutlet with a small amount of oil
7. Add sauce to the final product.
1. Boil water with dried kelp and shitake mushroom.
2. Juice the apple and mix together with soy sauce and prune juice, bringing it to boil.
Tip: Wrap leftovers in a plastic bag and store it in freezer. When storing for extended periods, boil in salt water before freezing. Do not boil sauce for more than 10 minutes.
< Recipe from Ven. Dae An, Temple Food Expert>