Free Recipe Stock for Cooking Thai Rice
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Stock for Cooking Thai Rice Recipe
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
Stock for Cooking Thai Rice Preparation
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.
Cooking Temperature:
Recipe Serves: 1
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