Crispy claypot rice (Com tay cam) from Healthy Vegan Street Food: Sustainable & healthy plant-based recipes from India to Indonesia (page 128) by Jackie Kearney

  • five spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • toasted sesame oil
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  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can use the book's "Vegan fish sauce" recipe. Can substitute vegetable oil for coconut oil, garlic paste for garlic, ginger paste for ginger, tamari or coconut aminos for soy sauce, dry sherry or rice wine for Shaoxing wine, Chinese lettuce for pak choi, soy sauce or tamari for vegan fish sauce, and maple syrup or unrefined coconut sugar for date syrup.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Vegan fish sauce" recipe. Can substitute vegetable oil for coconut oil, garlic paste for garlic, ginger paste for ginger, tamari or coconut aminos for soy sauce, dry sherry or rice wine for Shaoxing wine, Chinese lettuce for pak choi, soy sauce or tamari for vegan fish sauce, and maple syrup or unrefined coconut sugar for date syrup.

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