泰式糙米沙拉 (THAI-STYLE BROWN RICE SALAD)
Ingredients :-
400g brown rice, wash and drain
500ml water
2 tablespoons chicken stock concentrate
125g dried shrimp, fried till crispy and chopped coarsely
3 stalks lemon grass, the white part sliced thinly
4 stalks coriander, chopped finely
1 ginger flower (bunga kantan), shred finely
4-6 bird’s eye chillies, cut finely
Salt and freshly grated black pepper to taste
50g toasted peanuts, pound coarsely
DRESSING
5 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon fine sugar
1. Put brown rice, water and chicken stock concentrate into a rice cooker to cook rice.
Ingredients :-
400g brown rice, wash and drain
500ml water
2 tablespoons chicken stock concentrate
125g dried shrimp, fried till crispy and chopped coarsely
3 stalks lemon grass, the white part sliced thinly
4 stalks coriander, chopped finely
1 ginger flower (bunga kantan), shred finely
4-6 bird’s eye chillies, cut finely
Salt and freshly grated black pepper to taste
50g toasted peanuts, pound coarsely
DRESSING
5 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon fine sugar
1. Put brown rice, water and chicken stock concentrate into a rice cooker to cook rice.
2. Once rice is cooked, fluff it up and leave it cool.
3. Combine dressing ingredients together and mix well.
4. To make the rice salad, combine dressing with rice and toss until well mixed. Then add cooked dried shrimp, lemon grass, kaffir lime leaves, coriander, ginger flower and bird;s eye chillies.
5. Season with salt and freshly grated black pepper.
6. Sprinkle rice with some toasted peanuts and serve.
TIP : This dish calls for freshly cooked rice, cooled to room temperature. Plan to make it the same day, a few hours before serving. Do not refrigerate the rice.
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