vegetarian – MSS World Cookery https://cookerydemo.ptworld.net Cookery recipes from around the world Tue, 19 Mar 2024 19:21:02 +0000 en-GB hourly 1 https://wordpress.org/?v=6.5.5 Coconut Rice https://cookerydemo.ptworld.net/coconut-rice/ Wed, 22 Nov 2023 13:33:42 +0000 https://cookerydemo.ptworld.net/?p=144
A bowl of rice.
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Easy Coconut Rice

A staple in Thai cuisine
Course Side Dish
Cuisine South-east Asian, Thai
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Calories 400kcal

Ingredients

  • jasmine rice
  • coconut milk

Instructions

  • Rinse the rice – this is a must to remove excess starch. 
    2. Soak rice for 1 hour
    3. Dilute coconut milk – use 1 can (400ml/14oz) coconut milk with 1 cup of water (just over 2 1/2 cups) for 2 cups of rice.
    4. Bring coconut milk and water to boil first 
    5. Bake, covered with foil, for 40 minutes at 200°C/400°F (180°C fan)
    6. Rest 15 minutes – Take the pan out of the oven and rest, covered in foil, for 15 minutes. 

Notes

To make easy coconut rice, you will need the following ingredients:
  1. jasmine rice – jasmine rice is the most traditional rice to use in coconut rice and adds the best flavor. You can easily substitute it with other types of white rice that you have on hand such as Basmati rice. Note that the texture could be slightly different, but the taste will be on point.
  2. coconut milk – I use one can of full-fat coconut milk. You can substitute it with a can of light coconut milk instead, but note the rice will not be as rich (but still delicious!).
  3. sugar – a pinch of sugar helps to balance out the flavor of the coconut milk. You can add more or less to taste.
  4. salt
]]> Spring Rolls https://cookerydemo.ptworld.net/spring-rolls/ Sat, 04 Nov 2023 15:15:35 +0000 https://cookerydemo.ptworld.net/?p=91
Thai Spring Rolls with dips and salad
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Spring Rolls, Thai Style

A popular starter right across the Far East.
Course Appetizer
Cuisine Thai
Prep Time 40 minutes
Cook Time 25 minutes
Servings 8
Calories 60kcal
Author Pranee and Fuengsin

Ingredients

  • 1 – 2 oz transparent vermicelli noodles obtainable from Chinese supermarket
  • 2 – 4 tbsp cooking oil for deep frying
  • 1 onion, small, chopped finely
  • 1 clove garlic, chopped finely
  • 4 oz minced lean pork, chicken or beef
  • salt, pepper, fish sauce, soya sauce, sugar to taste
  • 1 oz carrots, grated
  • 2 – 4 oz beansprouts, chopped coarsely
  • 2 spring onions, chopped finely
  • 10 spring rolls or pancake skin obtainable from Chinese supermarket
  • 1 – 2 medium-size egg omelette, shredded
  • 1 – 2 oz mushrooms, washed and sliced thinly

Instructions

  • Soak the transparent vermicelli noodles until soft. Cut into short strips, 1 – 1½"
  • Heat the oil and cook the onion and garlic until soft or brown.
  • Add the minced meat, mushrooms, noodles, salt, fish sauce, soya sauce and sugar. Stir well, cover and lower the heat.
  • Add the carrots and spring onion. Cook for a few more minutes then add the shredded omelette. Stir gently. Add chopped beansprouts. Drain off any liquid and leave to cool.
  • Spoon the stir fried mixture onto the pancake skin and wrap in long or square panels as desired. Secure the edges with egg or water or with a mixture of water with cornflour dissolved in it.
  • Heat the cooking oil. Deep fry until crispy and brown all over. Serve with chilli sauce or white radish.
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