Khao Chae

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the jasmine rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for at least 30 minutes.

   Ca. 30 min.

   Kokkens note: Rinsing removes excess starch, resulting in fluffier rice.

2. 2

   Drain the soaked rice and steam it for 20-25 minutes until fully cooked and fluffy. Set aside to cool completely.

   Ca. 25 min.

   Kokkens note: Ensure the rice is spread out to cool quickly and prevent clumping.

3. 3

   To prepare the scented water, place the jasmine flowers in a clean bowl with water. Let it infuse for at least 2 hours, or overnight in the refrigerator.

   Ca. 2 t.

   Kokkens note: For a stronger aroma, you can gently bruise the jasmine petals before adding them to the water.

4. 4

   For the luk kapi (shrimp paste balls), heat a small amount of vegetable oil in a pan over medium heat. Sauté shallot and garlic until fragrant.

   Ca. 5 min.

5. 5

   Add minced beef and cook until browned. Stir in the shrimp paste and palm sugar, cooking until the sugar dissolves and the mixture is well combined and fragrant.

   Ca. 8 min.

   Kokkens note: Break up any lumps of beef as it cooks.

6. 6

   Remove the mixture from heat and let it cool. Once cool enough to handle, form small, bite-sized balls.

   Ca. 10 min.

   Kokkens note: If the mixture is too sticky, slightly dampen your hands.

7. 7

   Prepare the egg net by whisking the eggs. Heat a non-stick pan over medium-low heat and lightly oil it.

   Ca. 2 min.

8. 8

   Drizzle the egg mixture into the pan in a thin, lacy pattern to create an egg net. Cook until set, then gently remove and let cool. Slice into thin strips.

   Ca. 5 min.

   Kokkens note: A squeeze bottle or a fork can help create a fine net pattern.

9. 9

   To serve, place a portion of cooled steamed rice in a bowl. Add ice to the jasmine-scented water and pour it over the rice until it's just covered.

   Ca. 2 min.

   Kokkens note: The water should be cold to provide a refreshing contrast.

10. 10

    Arrange the luk kapi balls, egg net strips, julienned cucumber, green mango, sliced spring onion, red chili, and cilantro around the rice.

    Ca. 5 min.

    Kokkens note: Serve immediately for the best experience.