I used the Thai Stock (page 220) as the vegetable stock for the Sizzling Rice Soup (page 229). The Thai Stock is very easy to make and has a little kick because of the diakon radish. The Sizzling Rice Soup is a performance piece which is prepared at the dinner table. The rice must be made about 4 hours in advance. You cook it, then dry it, then fry it and lastly you toss it into the waiting soup stock and listen for the sizzle. It is very tasty even though the ingredients sound simple. The rice puffs up in the hot oil but stays crunchy in the soup. It would be a great party recipe and it is said to have made the Emperor Chien Lung very happy.
Monday, March 08, 2010
Thai Stock & Sizzling Rice Soup
I used the Thai Stock (page 220) as the vegetable stock for the Sizzling Rice Soup (page 229). The Thai Stock is very easy to make and has a little kick because of the diakon radish. The Sizzling Rice Soup is a performance piece which is prepared at the dinner table. The rice must be made about 4 hours in advance. You cook it, then dry it, then fry it and lastly you toss it into the waiting soup stock and listen for the sizzle. It is very tasty even though the ingredients sound simple. The rice puffs up in the hot oil but stays crunchy in the soup. It would be a great party recipe and it is said to have made the Emperor Chien Lung very happy.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment