Khao Chae

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 30 min

   Tip van de kok: 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.

   Ongeveer 25 min

   Tip van de kok: 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.

   Ongeveer 2 uur

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 8 min

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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.

    Ongeveer 5 min

    Tip van de kok: Serve immediately for the best experience.