| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Thai | 1 | Servings | |
INGREDIENTS
| 2 | c | Thai style jasmine rice |
| 1 | T | Sliced garlic |
| 1 | T | Ground ginger |
| 1 | T | Chopped shallots, purple |
| onions | ||
| 1 | T | Red prik ki nu, birdseye or |
| dynamite chilis sliced | ||
| 1 | T | Green prik ki nu, sliced |
| A quantity of good chicken | ||
| stock equal to the | ||
| volume | ||
| of water specified by the | ||
| rice cooker to cook two | ||
| cups of rice plus two | ||
| tablespoons |
INSTRUCTIONS
Source: Muoi Khuntilanont This is a simple vegetarian style dish. In this case, it is cooked in an electric rice steamer. Place the rice in the cooker. Stir fry the other ingredients (except the stock) in a saucepan sprayed with Pam. Add the ingredients to the cooker, and switch on. When the cooking time is finished the dish is ready to serve. (if you wish you can add a pinch of saffron or turmeric to colour the rice yellow.) Posted to fatfree digest V97 #172 by "Karen Lim" <bem40147@leonis.nus.sg> on Aug 8, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 47
Total Fat: 5g
Cholesterol: 0mg
Sodium: 2574mg
Potassium: 966.8mg
Carbohydrates: 19.1g
Fiber: 2.4g
Sugar: 7.8g
Protein: 19.1g