Recipe - Stock For Cooking Thai Rice

8 (up to)
10 cup Water
One half cup Celery; cut or sliced up
One half cup Onion; coarsely chopped
2 Coriander (cilantro) roots;
chopped (if unavailable use
the stalks)
4 Kaffir lime leaves or
1 teaspoon Lime zest
1 tablespoon Ginger; julienned
1 pn Salt
1 pn Black pepper

From: "Colonel I.F.K. Philpott" colonel@korat1.vukorat.ac.th

Date: Mon, 19 Aug 1996 07:39:38 0700
Vegetarians in Thailand generally flavour the rice by cooking it in nam sup
~ vegetable stock rather than plain water.

This imparts a richer flavour.

METHOD: Bring to a rolling boil and boil for ten minutes, then reduce to a
simmer and simmer for 50 minutes.

Strain through a fine seive or chinoise, then keep refridgerated in a well
stoppered bottle.

Will keep refridgerated for 23 days or can be frozen and kept
indefinately.

Variation: If you are not a vegetarian you can add a cup of chicken bones
to the mix. The resultant stock gives an excellent flavour to the rice,
especially when accompanying simple chicken dishes like khao man kai
(chicken and rice a staple hawker food in Thailand).

CHILEHEADS DIGEST V3 #077

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