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Risotto - Thai Style


Although we usually think of risotto as an Italian dish this play on fusion works beautifully using Thai Jasmine Rice. You will note the absence of any cheese as cheese is rarely if ever used in Thailand or for that mattert in most parts of South East Asia and Asia.

Garlic, ginger, shallots and chiles provide for a robust flavour that makes for a great side for grilled meats. I especially like serving this with grilled pork or chicken. I usually serve a side dipping sauce of Nam Phrik Pla (fish sauce and chiles) allowing diners to add extra heat to their taste.

2 cups Thai jasmine rice
1 tab sliced garlic
1 tsp minced ginger
1 tab chopped shallots
1 tab of red phrik kee nu (birdseye) minced or sliced
1 tab of green phrik kee nu (birdseye), minced or sliced

Add chicken stock according to your rice cooker instructions replacing the water to cook two cups of rice plus two additional tablespoons of liquid.

METHOD:

Place the rice in the cooker. Stir fry the other ingredients
excluding the stock. Add the ingredients to the rice cooker, and switch on. When the cooking time is finished, the dish is ready to serve.

If you wish you can add a pinch of saffron or turmeric to colour the rice yellow.

Note: For my rice cooker I need 3 cups of broth to 2 cups of rice. I sometimes make this in my microwave rice cooker as it only takes 14 minutes!

This makes a great side dish for a complete Thai meal.

Fish Sauce and Chile Sauce (Nam pla phrik)

Thai Condiments

In Thai Cuisine there are several popular condiments. All can be made at home preferably at least one week before serving so as to allow maturing of flavours. I just keep them together in my refrigerator in a plastic tub, shoe box size.

Nam pla phrik:

This is the most basic and necessary of all Thai condiments.

Slice 2/3 cup Phrik Kee Nue (Thai Birdís Eye chiles)
or
Prik Chee Fa (Thai Dragon chiles)

Place in a glass jar (1 pint size)
Fill with fish sauce(Nam Pla)

One word on fish sauce always buy a quality Thai Fish Sauce/Nam Pla such as Golden Boy or Dragon Fly Brands.

Thai Condiments

In Thai Cuisine there are several popular condiments. All can be made at home preferably at least one week before serving so as to allow maturing of flavours. I just keep them together in my refrigerator in a plastic tub, shoe box size.

Nam pla phrik:
This is the most basic and necessary of all Thai condiments. Slice 2/3 cup Phrik Kee Nue (Thai Birdís Eye chiles) or Prik Chee Fa (Thai Dragon chiles) and place in a glass jar (1 pint size), Fill with fish sauce(Nam Pla)



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Chile-Ginger-Garlic Sauce (Nam Phrik Jaew)
Chile-Fish Sauce (Nam pla phrik)
Chile Soy Sauce Condiment (Prik siyu wan)
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Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

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