Tofu Egg Amok

From wikipedia:  In South-East Asian cuisine, "mok" or "amok" refers to the process of steam cooking a  curry in banana leaves, or to the resulting dish. Thick coconut gravy and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is major national culinary tradition in Cambodia and also popular in Laos and Thailand. This dish is steamed in banana leaves and when done has a custard feel to it.

I added some carrots and asparagus and finely julienne Swiss Chard  to the amok. In Cambodia they use a leave called Nhor. I could not find it in the Asian market, so I opted for Swiss Chard or you can even use collard greens

Kroeung (curry paste):

3 cloves garlic
3 stalks of lemongrass, trimmed to the tender middle bit

2 dried chillies, soaked
1cm slice of galangal

1 shallot

1/2 tsp turmeric powder
2 kaffir lime leaf

1 tsp shrimp paste

1/4 tsp palm sugar
1 ts salt

1 cup cubed tofu

1 boiled egg, quartered

5 chard leaves, finely julienne

1 Tbsp of fish sauce

1/2 tsp chicken powder
1 red chili, finely julienne
1/2 cup coconut milk
1 egg, beaten slightly


Method:

Pound the garlic, lemongrass, dried chilies, galangal, shallot, 1 kaffir lime leaf, shrimp paste into a fine paste. Then add the turmeric powder and set it aside.

Heat up a wok, add 1/4 cup coconut milk, the ground paste and cook for about 5 to 7 minutes. Add the carrots and tofu and add 1/2 cup water. After 3 to 4 minutes add the Swiss Chard . Season with fish sauce, chicken powder and cook for another minute or two.

Now, add the beaten egg and scramble it in the sauce.  Remove and serve it in a bowl topped  a little coconut cream and sprinkled with some shredded lime leaves julienne chili. Serve with boiled rice and enjoy.