INGREDIENTS

INSTRUCTIONS

From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th>  Date:
Sun, 21 Jul 1996 16:19:05 -0700 khao tom is a staple in  Thailand,
being widely eaten as a breakfast dish, as well as an  accompaniment to
lunch and dinner.  It can be cooked plain (without the shrimp), or as
here with shrimp.  It can also be made by simple substitution with
chicken, pork, or any  combination of seafood that you have to hand.
It can be made with cooked left over chicken/shrimp etc, or as here
with fresh ingredients. It is however almost always made from
pre-cooked rice (though not always left-overs: the cook will often
simply ladle enough rice from the electric rice pot to make the soup
shortly before serving dinner.)  Made with chicken it is a popular meal
for recovering patients who  still feel a little queasy.  I make no
apolgies for also posting this to the chile heads mailing  list: it is
one of the best cures I know for the fire of an over hot  chili dish!
In Thailand the rice is almost always cooked until it starts to  "fall"
and the liquor turns milky. When my wife worked as the chef at  the
Bangkok Oriental Cuisine in Merrimack, New Hampshire, they found  that
the customers preferred it with the rice less cooked. If you  also want
the rice to stay "intact", then limit the heating before  adding the
shrimp to 2 or 3 minutes, which is enough to ensure that  it is heated
through ready to eat.  Maggi seasoning, also known as Maggi sauce, is a
dark - almost black -  seasoning sauce, made by the Maggi company of
Switzerland, and widely  used in Asian cooking. It should be available
from asian supermarkets  in case of difficulty. If it can't be found at
all, then mix a little  Worcestershire sauce with an equal volume of
dark soy sauce. The  taste isn't quite the same, but it will do.  The
celery used in Thailand is Chinese Celery (the plant of which  celeriac
is the root ball). If this isn't available you can use  "western"
celery.  Cooks in Thailand make this in a wok - but I'm not convinced
that it  is entirely safe to balance this much fluid in a round bottom
wok on  a skimpy western stove-hob. So perhaps for safety you should
use a  large saucepan.  Method: In a very small amount of oil sautee
the garlic until golden  brown and beginning to crisp up, then pour in
the water, and bring to  the boil, next add the celery, Maggi sauce,
and fish sauce and  pepper, and stir until it boils again. Now add the
rice and return to  the boil, continuing to simmer, stirring
occasionally, until the rice  begins to "fall" and the water turns a
milky white (note comment  above).  Now add the shrimp, and cook until
they turn pink.  Transfer to a serving dish, and garnish with chopped
coriander/cilantro leaves.  CHILE-HEADS DIGEST V3 #051  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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