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Stock For Cooking Thai Rice
Yields: 1 serving(s)
Ingredients
- 8 -(up to)
- 10 cup(s) water
- 1/2 cup(s) celery; sliced
- 1/2 cup(s) onion; coarsely chopped
- 2 coriander (cilantro) roots; chopped (if unavailable use the stalks)
- 4 kaffir lime leaves -or-
- 1 teaspoon(s) lime zest
- 1 tablespoon(s) ginger; julienned
- 1 pinch salt
- 1 pinch black pepper
Directions
- 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.
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