Finally another dish from my already weathered copy of "Meet the Coup Cooks" cookbook! The famous dragon bowls are easily one of our favourite dishes at The Coup in Calgary, and was the first meal we cooked once back in Halifax after our visit to the west.
This dish has such a great staple sauce, that it allows for much creativity with the rest of the ingredients.
Quinoa? Rice? Millet? Soba Noodles? Whatever.
Red pepper? Zucchini? Kale? Peas? Spinach? Whatever!
They also serve this in the restaurant with the option of a green curry sauce, which I found the recipe for a few pages later. I will experiment with it, and report back soon.
Peanut Satay Dragon Bowl from "Meet The Coup Cooks" by Tabitha Archer & Dalia Kohen
for the sauce: (I've included alternative forms of measurement)
500ml (2 cups) natural peanut butter
500ml (2 cups) water
100 ml (just shy of 1/2 cup) soy sauce
4 cloves garlic
50ml lemon juice (about one lemon)
400ml can coconut milk
50ml (just shy of a 1/4 cup) brown sugar
30ml (chili hot sauce) or more if you like it spicy!
for stir fry:
1/2 package/175g tofu (beans or meat are great too, we used barbecued pork in the photos)
2 litres seasonal veggies of your choice cut into bite sized pieces
4 cups of your favourite grain cooked (or soba noodles would be nice)
1/2 bunch cilantro
oil for sauteing
This makes a fair bit of food, and if it's just for 2 people you could easily cut it in half. I would probably still make the same amount of sauce though just so you have some in the fridge for last minute dragon bowl cravings.
Heat the water and peanut butter over medium heat and stir until dissolved, making sure not to burn it. Add other ingredients and cook over medium heat for about 20 minutes (it will thicken up). Saute tofu and veggies in a wok over medium high heat, with a bit of oil. Throughout cooking add a bit of sauce. Serve over grains or noodles and garnish with cilantro.
They also serve this in the restaurant with the option of a green curry sauce, which I found the recipe for a few pages later. I will experiment with it, and report back soon.
Peanut Satay Dragon Bowl from "Meet The Coup Cooks" by Tabitha Archer & Dalia Kohen
for the sauce: (I've included alternative forms of measurement)
500ml (2 cups) natural peanut butter
500ml (2 cups) water
100 ml (just shy of 1/2 cup) soy sauce
4 cloves garlic
50ml lemon juice (about one lemon)
400ml can coconut milk
50ml (just shy of a 1/4 cup) brown sugar
30ml (chili hot sauce) or more if you like it spicy!
for stir fry:
1/2 package/175g tofu (beans or meat are great too, we used barbecued pork in the photos)
2 litres seasonal veggies of your choice cut into bite sized pieces
4 cups of your favourite grain cooked (or soba noodles would be nice)
1/2 bunch cilantro
oil for sauteing
This makes a fair bit of food, and if it's just for 2 people you could easily cut it in half. I would probably still make the same amount of sauce though just so you have some in the fridge for last minute dragon bowl cravings.
Heat the water and peanut butter over medium heat and stir until dissolved, making sure not to burn it. Add other ingredients and cook over medium heat for about 20 minutes (it will thicken up). Saute tofu and veggies in a wok over medium high heat, with a bit of oil. Throughout cooking add a bit of sauce. Serve over grains or noodles and garnish with cilantro.
oh this will be tonight!
ReplyDeleteThank you for posting this recipe! It is by far my favorite dish at The Coup!!
ReplyDelete