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Receta Cooking Thai Rice
by Global Cookbook

Cooking Thai Rice
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Ingredientes

  • 8 c. Water, (8 to 10)
  • 1/2 c. Celery, sliced
  • 1/2 c. Onion, coarsely minced
  • 2 x Coriander (cilantro) roots, minced (if unavailable use the stalks)
  • 4 x Kaffir lime leaves, or possibly 1 tsp. of lime zest
  • 1 Tbsp. Ginger, julienned
  • 1 pch Salt
  • 1 pch Black pepper

Direcciones

  1. Method
  2. Bring to a rolling boil and boil for ten min, then reduce to a simmer and simmer for 50 min.
  3. Strain through a fine seive or possibly chinoise, then keep refridgerated in a well stoppered bottle.
  4. Will keep refridgerated for 2-3 days or possibly can be frzn and kept indefinately.
  5. Variation
  6. If you are not a vegetarian you can add in a c. of chicken bones to the mix.
  7. The resultant stock gives an excellent flavour to the rice, especially when accompanying simple chicken dishes like khao man kai (chicken and rice - a staple hawker food in Thailand). NOTES: Vegetarians in Thailand generally flavour the rice by cooking it in nam sup - vegetable stock - rather than plain water.
  8. This imparts a richer flavour.
  9. Muoi Khuntilanont's Kitchen