| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Other | 1 | Servings | |
INGREDIENTS
| 8 | -(up to) | |
| 10 | c | Water |
| 1/2 | c | Celery; sliced |
| 1/2 | c | Onion; coarsely chopped |
| 2 | Coriander (cilantro) roots; chopped (if unavailable use the stalks) | |
| 4 | Kaffir lime leaves -or- | |
| 1 | ts | Lime zest |
| 1 | tb | Ginger; julienned |
| 1 | pn | Salt |
| 1 | pn | Black pepper |
INSTRUCTIONS
From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th> Date: Mon, 19 Aug 1996 07:39:38 -0700 Vegetarians in Thailand generally flavour the rice by cooking it in nam sup ~ vegetable stock - rather than plain water. This imparts a richer flavour. METHOD: Bring to a rolling boil and boil for ten minutes, then reduce to a simmer and simmer for 50 minutes. Strain through a fine seive or chinoise, then keep refridgerated in a well stoppered bottle. Will keep refridgerated for 2-3 days or can be frozen and kept indefinately. Variation: If you are not a vegetarian you can add a cup of chicken bones to the mix. 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). CHILE-HEADS DIGEST V3 #077 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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