Due to Coronavirus we are huddled in with family this weekend and are pulling out the food to share a Thai meal lovingly made together. Tonight we had two new Thai recipes, both from Yotam Ottolenghi's Simple cookbook. Both super easy and both amazingly delicious. These are recipe #19 and #20 for the 120 in 2020 challenge. Bon appetit!
2 cups Thai sticky rice, cooked per package directions
1 1/2 T peanut oil
2 inch piece of ginger, peeled and finely julienned (5 T)
3 garlic cloves thinly sliced
2 red chilies, finely julienned
1 1/2 cups cilantro stems cut into 1 1/4" lengths
3 T roasted salted peanuts, roughly chopped
1 T sesame seeds
1 lime, cut into 6 wedges
While the rice is cooking, put the oil into a medium frying pan and place over medium high heat. Once hot, add the ginger, garlic and chilies and fry for 3-4 minutes, stirring frequently, until just starting to brown. Add the cilantro, peanuts and sesame seeds and a generous pinch of salt and continue to fry 1-2 minutes until golden brown. Spoon over the rice and serve, lime wedge on the side.
https://www.everopensauce.com/whole-roasted-sea-trout/
2 cups Thai sticky rice, cooked per package directions
1 1/2 T peanut oil
2 inch piece of ginger, peeled and finely julienned (5 T)
3 garlic cloves thinly sliced
2 red chilies, finely julienned
1 1/2 cups cilantro stems cut into 1 1/4" lengths
3 T roasted salted peanuts, roughly chopped
1 T sesame seeds
1 lime, cut into 6 wedges
While the rice is cooking, put the oil into a medium frying pan and place over medium high heat. Once hot, add the ginger, garlic and chilies and fry for 3-4 minutes, stirring frequently, until just starting to brown. Add the cilantro, peanuts and sesame seeds and a generous pinch of salt and continue to fry 1-2 minutes until golden brown. Spoon over the rice and serve, lime wedge on the side.
https://www.everopensauce.com/whole-roasted-sea-trout/
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