lekhafoods
#Slide1 #Slide2 #Slide3 #Slide4 #Slide5 #Slide6
autorImage12
20 December 2012,02:09 by
J.Sujatha

Posted in

Rate this Article:

 Print Hits: 1,704

SOUTHERN RICE SALAD WITH ASSORTED VEGETABLES

Serves :
6

Preparation Time :
1 hour

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • To prepare clear sauce: place a pot of water over medium heat until boil.
  • Add lemongrass, galangal, shallots, garlic, kaffir lime and its leaves.
  • When it boils again, add the remaining ingredients and stir to mix well.
  • Reduce to low heat and simmer until the sauce reduces by half. Allow to cool, strain and reserve the liquid.
  • To prepare thick sauce: dry-fry lemongrass, galangal, shallots, garlic, kaffir lime and its leaves over medium heat until fragrant.
  • Leave to cool then slice into small pieces. Peel off the cooked kaffir lime rind and slice into pieces.
  • Put all sliced herbs except kaffir lime into a blender; add fermented tofu, fermented soybean and water.
  • Blend to a smooth puree. Transfer to a pot, add the remaining ingredients, and stir to combine.
  • Place over medium heat, add in kaffir lime and cook until the sauce is slightly thickened.
  • Wash uncooked rice and drain. Bring a pot of water to the boil over medium heat, add in rice and salt.
  • Stir well and cover, stir occasionally. When it is nearly cooked, add Indian mulberry leaves juice and coconut cream.
  • Stir and cover. When the liquid almost dries out, tilt the pot to one side and continue cooking until it is completely dry.
  • Stir to mix well. Remove from the heat; keep the cover on so that the rice is continuously cooking through.
  • Spoon the rice onto a serving platter, arrange small amount of each condiments.
  • Serve separately with both kinds of sauces. 

INGREDIENTS

  • 750 grams uncooked brown rice
  • 750 ml water
  • 300 ml Indian mulberry leaves juice
  • 4 tablespoons coconut cream
  • A pinch of sea salt 
  • condiments: roasted grated coconut, shredded lemongrass, bean sprouts, shredded yard-long bean, shredded wild pepper leaves, shredded Indian pennywort leaves, shredded Indian mulberry leaves, thinly sliced stinky beans, shredded kaffir lime leaves, pomelo flesh, thinly sliced garnicia flesh, shredded green mango, roasted chili flake

Vegetarian"budu" clear sauce

  • 5 liters water
  • 3 stems lemongrass, cut into 1" sections and bruised
  • 1 slices mature galangal
  • 5 shallots, bruised
  • 10 cloves Thai garlic, peeled and bruised
  • 1 kaffir lime, 3 kaffir lime leaves, torn
  • 5 cubes yellow fermented tofu, mashed 
  • 100 grams dark fermented soybean
  • 100 ml sweet dark soy sauce
  • 200 grams palm sugar
  • 100 grams brown sugar
  • 100 grams each seasoning sauce and light soy sauce

Vegetarian"budu" thick sauce

  • 3 stem lemongrass, cut into 1" sections
  • 1 slices mature galangal
  • 5 shallots
  • 10 cloves Thai garlic, peeled
  • 1 kaffir lime, 3 kaffir lime leaves, torn
  • 6 cubes yellow fermented tofu, mashed
  • 100 grams dark fermented soybean
  • 5 liter water
  • 100 grams sweet dark soy sauce
  • 200 grams palm sugar,
  • 200 grams brown sugar
  • 100 grams each seasoning sauce and light soy sauce

1 comment for “Southern Rice Salad with Assorted Vegetables”

What's new @ lekhafoods.com

Review www.lekhafoods.com on alexa.com
 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)

 Name* 
 E-mail* 

©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA