Stock for cooking thai rice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | -(up to) | |
| 10 | cups | Water |
| ½ | cup | Celery; sliced |
| ½ | cup | Onion; coarsely chopped |
| 2 | Coriander (cilantro) roots; chopped (if unavailable use the stalks) | |
| 4 | Kaffir lime leaves -or- | |
| 1 | teaspoon | Lime zest |
| 1 | tablespoon | Ginger; julienned |
| 1 | pinch | Salt |
| 1 | pinch | Black pepper |
Directions
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, .