| 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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