Layers and layers of FLAVOR (Derek Sarno)

[sheen]

NAPA CABBAGE SATAY (Serves 4-6): 2 whole napa cabbages/1 cabbage for serving 2-3 people - 2 blocks firm tofu - 2C raw peanuts/any kind of raw nuts - 5-6 lime leaves - 2 lemongrass stalks/reserve some for garnishing - Handful of fresh coriander/cilantro - Handful of fresh mint leaves - 4-5 dried chilies - 4-5 fresh bird's eye chilies - 2C frying oil - 1tb sesame oil => Prepare all garnishes: fried shallots, garlic, & peanuts first for ease of assembly.

CRISPY TOFU: 2 blocks firm tofu, previously frozen & thawed - ½ts white peppercorns, toasted & ground - 1tb cumin seeds, toasted & ground - 2tb white sesame seeds, toasted & ground - 1ts fennel seeds, toasted & ground - 1tb granulated garlic - Pinch of salt - Pinch of black pepper - 2C cornstarch - Frying oil - => Break the tofu into bite-sized chunks. - Coat the tofu pieces with the toasted spices + cornstarch. - Fry in hot oil until crispy & set aside until ready to serve.

CRISPY FRIED SHALLOTS & GARLIC: 5-6 garlic cloves, sliced into thin wafers - 5-6 shallots, thinly julienned - Frying oil => Add sliced shallots to a pan, then add oil to cover. - Turn on the heat to medium-high & stir consistently in one direction until they start to brown. - Strain & save the oil. Spread the shallots on paper towels to cool & crisp up. - Repeat the process with the garlic slices.

TAHINI SATAY: ¼C Tahini - 1 thumb-sized piece of ginger - 1 garlic clove - 2 bird's eye chilies - ¼C soy sauce - ½C of water/more if needed to thin the sauce - 1 lime - 1tb lemongrass => Blend all the ingredients in a high-speed blender until smooth & the desired consistency is achieved.

Notes: The entire process is demonstrated in the accompanying video. Reserve some lemongrass to add as a garnish at the end for an extra flavor boost.