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Spicy Papaya Salad and Rice Cooked with Coconut Milk

Spicy Papaya Salad and Rice Cooked with Coconut Milk

Fragrant Rice                                                    200       grams

Coconut Milk                                                     240       grams

Salt                                                                  1/2        teaspoon(s)

Pandan Leaves            

Black Pepper                                                    1/4        teaspoon(s)

Dried Thai Hot Pepper (Soaked in Water)            2

Garlic                                                                3          cloves

Red Chilli                                                          3         

Tamarind Paste Juice                                        2          tablespoon(s)

Palm Sugar                                                       1          tablespoon(s)

Lime Juice                                                        1          tablespoon(s)

Fish Sauce                                                        2          tablespoon(s)

Green Papaya                                                   150       grams

Dried Shrimp                                                     1          teaspoon(s)

Peanuts                                                            1          teaspoon(s)

                       

1. Cook fragrant rice with coconut milk, season with salt, then stir it well. Cook rice with pandan leaves to add the aroma.

2. Pound together black pepper, dried Thai hot pepper and garlic. Add red chilli, season with tamarind paste juice, palm sugar, lime juice and fish sauce.

3. Add green papaya and mix together.

4. Sprinkle spicy papaya salad with dried shrimp and ground peanuts. Serve with coconut milk-cooked rice and shredded pork.

 

木瓜沙拉盖饭

茉莉香米                       200       克

椰奶                              240       克

盐                                 1/2        茶匙

班兰叶                         

黑胡椒                          1/4        茶匙

干小米椒 (浸在水中)  2          颗

大蒜                              3          瓣

红小米椒                       3          颗

酸角果酱                       2          汤匙

椰糖                              1          汤匙

柠檬汁                          1          汤匙

鱼露                              2          汤匙

生木瓜                          150       克

海米                              1          茶匙

花生                              1          茶匙

 

1.用椰奶煮茉莉香米饭并加盐调味,然后搅拌至均匀。 用香兰叶一起煮饭,增加香味。

2.捣碎黑胡椒、干小米椒、大蒜直至均匀,然后加入红小米椒,用酸角果酱、椰糖、柠檬汁和鱼露调味。

3.然后加入生木瓜,搅拌使均匀。

4.放捣碎的海米、花生末在木瓜沙拉上,配上椰奶饭和猪肉干丝一起食用。