Thai Coconut Inarizushi

Adapted from several eclectic recipes.

• 2 T tamarind paste
• 1 T palm sugar
• 1 T fish sauce
• oil
• 4 c chicken stock
• 2 stalks lemongrass, peeled, cut into 2" chunks, and halved lengthwise
• 3 pieces dried galangal
• a few black peppercorns
• 2 dried red chiles
• 6 pieces small (sushi-sized) aburage (deep-fried tofu pockets)
• 1 c medium-grain white rice
• 1 1/3 c coconut milk
• 2/3 c water
• salt
• 1/4 c dried coconut
• cilantro leaves, for garnish
• 2 limes, quartered

1. Heat tamarind, palm sugar, and fish sauce and mix. Correct to taste. Add oil and mix. Reserve.
2. Cook rice with coconut milk, water, and a pinch of salt.
3. Bring chicken stock to a simmer. Add lemongrass, galangal, peppercorns, chiles, and some salt. Simmer 15 minutes.
4. Toast dried coconut.
5. Pour boiling water over the aburage and pat dry. Cut in half and form pockets. Add to simmering mixture, and cook, covered, 15 minutes. Remove and drain. Drizzle a little tamarind sauce into each pocket.
6. Make walnut-sized balls of the rice, put into aburage, sprinkle with toasted coconut, and garnish with cilantro.