Yield: 1 Servings
|8 \N||-(up to)|
|½ cup||Celery; sliced|
|½ cup||Onion; coarsely chopped|
|2 \N||Coriander (cilantro) roots; chopped (if unavailable use the stalks)|
|4 \N||Kaffir lime leaves -or-|
|1 teaspoon||Lime zest|
|1 tablespoon||Ginger; julienned|
|1 pinch||Black pepper|
From: "Colonel I.F.K. Philpott" <colonel@...> 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, .