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Thai Curry : Kerabu Rice with Salted Fish

 

Ingredients A (soaked for 1 hour)

  • 500g Basmati Rice
  • Water, to cover rice

Ingredients B

  • 2 tablespoons margarine
  • 3 pandan leaves

Ingredients C (mix)

  • 1 tablespoon chicken powder
  • 800ml water

Ingredients D (shredded)

  • 1 big onion
  • 1 cucumber
  • 2 stalks lemongrass
  • 1 torch ginger

Ingredients E

  • 50g fried Tanao salted fish
  • 50g fried cashew nuts
  • 50g fried shallots
  • 1 small bowl omelette (shredded)
  • 5 chili padi


Method for Cooking Kerabu Rice with Salted Fish:

  1. Heat Ingredients B in pot, stir-fry rice until fragrant and pour into steamer.
  2. Sprinkle Ingredients C into rice, cover the pot, cook until strong steam appears. (repeat until cooked)
  3. Remove rice, leave to cool, mix in Ingredient D and E. Serve.

Tip:

Adding a drizzle of lime juice will enhance the fragrance of the rice.

Thai Curry

 
 
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Last Updated: 24/07/2011