| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Rice |
1 |
Servings |
INGREDIENTS
| 8 |
c |
Water; (8 to 10) |
| 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 teaspoon of lime zest |
| 1 |
tb |
Ginger; julienned |
| 1 |
pn |
Salt |
| 1 |
pn |
Black pepper |
INSTRUCTIONS
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). NOTES: Vegetarians in Thailand generally
flavour the rice by cooking it in nam sup - vegetable stock - rather than
plain water.
This imparts a richer flavour.
Muoi Khuntilanont's Kitchen
Posted to recipelu-digest Volume 01 Number 660 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998
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