Continuing where I left off with the last post about the second recipe from Artful Vegan. After sitting all night, the chile oil got strained into a glass jar. It seems to have mellowed and blended after sitting, and tastes really nice. I only used a little bit of it in the actual recipe, but the rest will keep for six months. It should be a nice addition to stir fries.
The rest of the recipe took a while to make, as you might expect for something that involves two separate sauces. Here are the ingredients of the Tamarind Sauce, Coconut Curry, and the innards of the vegetable rolls:
The tamarind sauce was salty and sweet, and the coconut curry sauce had a nice complex flavor to it, much like a Thai yellow curry. The veggies were all julienned or shredded, then quickly sauteed in a wok for just a minute with some sesame seeds and umeboshi plum vinegar. The vegetables tasted slightly seared but were still crispy. Then they were wrapped up in phyllo dough and baked until crispy. My phyllo dough seemed a bit past its prime and was a bit crumbly but it worked out all right. I think I might try this again with yuba skins instead of phyllo. I also added a little salad of frisee and grated radishes, dressed with a simple dressing of rice vinegar and agave nectar. I really liked this dish and would definitely make it again.
