Braised goat with fermented tofu

Braised goat with fermented tofu

Dê nấu chao

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Fermented tofu is sold in jars in Asian supermarkets. It can be quite pungent, and works best with strongly flavoured meats such as goat.

Ingredients

Quantity Ingredient
2 tablespoons fermented tofu
1 tablespoon sugar
2 tablespoons vegetable oil
1kg diced goat, preferably from the shoulder
5 garlic cloves, chopped
3cm fresh ginger, chopped
1 long red chilli, seeded and finely chopped
1 litre coconut juice
500g taro, peeled and diced

Method

  1. Put the fermented tofu in a small bowl. Mash it up with a fork, then combine with the sugar and 1 tablespoon of the oil to form a paste. Rub the mixture into the goat and leave to sit for 30 minutes to allow the flavours to develop.
  2. Heat the remaining 1 tablespoon oil in a saucepan, then add the garlic, ginger and chilli and stir over medium heat for 1 minute, or until fragrant.
  3. Add the marinated goat and continue cooking for 4-5 minutes, stirring occasionally. When the meat has coloured, stir in the coconut juice. You might need to top up the liquid with a little bit of water to ensure all the goat pieces are submerged. Bring to the boil, then reduce the heat and simmer for 1 hour.
  4. Lastly, add the taro and cook for a final 5-8 minutes, until the taro is tender.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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