Jasmine rice from Kalaya's Southern Thai Kitchen (page 234) by Nok Suntaranon
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jasmine rice
- Serves : 4
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Dry red curry with pan-fried tofu & mushrooms (Pad prik king hed); Sour curry paste (Gaeng som); Toasted beef curry, my favorite fiery curry (Kua gling nua); Chicken Panang curry (Panang gai); Nok's chicken massaman curry (Gaeng massaman); Green curry with beef shanks (Gaeng kiew waan osso buco); Seared tofu & pineapple coconut curry (Gaeng pajari); Red curry with prawns, cherry tomatoes & lychees (Gaeng kua goong lychee); Spicy celebration goat curry (Kang pae); Simple southern water-based curry with spareribs (Kang kua prik kra douk moo); My mother's umami-packed clam soup (Tom hoi); Turmeric fish (Pla kamin); Stir-fried pork in shrimp paste (Moo kapi); Stir-fried crab in curry powder sauce (Poo pad pong karee); Garlic & black pepper chicken (Gai pad kratiem); Chinese broccoli with salted fish (Kana pla kem); My mother's caramelized pork (Moo wan); Shrimp & chili jam stir-fry (Goong pad nam prik phao); My mother's colorful stir-fried eggplant (Pad ma kua yaow); Comforting pickled mustard greens with eggs (Pad pak kad dong); Basil tofu & mushroom (Tao hu pad hor ra pa hed); Quick steamed fish in soy sauce with ginger (Pla nung see eew); Steamed ground pork with salted fish & ginger (Moo sub pla khem); Braised pork belly (Moo hong)
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.
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