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In
Thailand there is a rice goddess called Mai Pho Sop. The well being of many Thai people
depend on rice and so this grain has achieved divine importance in Thailand. Respect for
this grain is given at every meal by taking a bite of rice at the beginning of every meal.
Thailand
has rice as its staple food. The Thai phrase 'kin khao' literally means to eat rice,
although it refers to eating food of any kind. In fact when people are called to the
table, the phrase used - Gin Kao - literally translates as "a time to eat rice".
All the other foods that make up a meal - meat, fish and vegetables - are regarded as
accompaniment and are referred to as "Gab Kao" or things eaten with rice. Rice
is the heart of our meal compared with the Western people’s “Bread.”
The
long grain variety is the most popular and is usually cooked by steaming. In Thailand rice
makes its way into all meals -breakfast, lunch, dinner, snacks and in soups which is had
like tea. It is eaten plain, mixed with other foods, boiled, steamed, baked or
stir-fried. It is eaten wet and sticky, light, fluffy and dry or watered down in a soup.
Rice and fruit are commonly eaten for dessert, rice flour is made into cakes, bread,
cookies and noodles.
Thai Rice Dishes
• Khao rice
• Rat khao any dish served over rice; ordinary Thai restaurants
sell their dishes either in portions big enough for several eaters or as rat khao, a
serving over rice portioned for one person
• Khao man kai sliced chicken served with plain rice
• Khao na pet sliced roast duck with plain rice
• Khao na kai sliced chicken with bamboo shoots and spring onions
in a gravy over plain rice
• Khao mu daeng sliced cooked pork with egg and gravy over plain
rice
• Khao mu tot sliced fried pork over plain rice (can be ordered
with khai, egg, added on top)
• Khao rat na nua fried vegetables and beef in a gravy over plain
rice
Jasmine
Coconut Rice Recipe
Ingredients
1/2 tsp. coconut oil
2 cups Thai jasmine white rice
1 can coconut milk
1 3/4 cups water
1/2 tsp. salt
1 tsp. palm sugar or brown sugar
Directions
Coat the inside of the pot with oil
Add rice, coconut milk, water, and salt to the pot. Place pot on the stove over medium
high heat. Stir well.
Add the sugar and continue to stir (to keep the rice from sticking to the pot) until the
mixture comes to a gentle boil.
Once the coconut-water has begun to bubble, stop stirring. Turn down the heat to low.
Place lid askew on the pot, so that it is at least 3/4 covered.
Allow rice to cook in this way for 15-20 minutes, or until rice has absorbed most of the
coconut-water.
turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and
allow to sit 5-10 minutes, or until ready to serve.
Fluff the rice before serving
Thai
Spicy Fried Rice Recipe
dried red chilli pepper as per taste
1/2 tsp. fish sauce
5 tbsp. thick soy sauce
lemon 1 cut into wages
2 slices chicken breast sliced long
2 cupscook rice
green onion / scallion minced
pinch of msg optional
3 eggs ommelet super hard and crispy
3 cloves garlic
cucumber / slice
Directions
In small non stick pan, oil, garic, and dried pepper cook until it golden brown, put slice
chicken in. After chicken is cook put in rice, fish sauce, thick soy sauce, cooked eggs,
msg and green onion. Stir the rice until well mix and it ready to serve. Garnish with
lemom wages and silce cucumber. This dish is best serve hot.
Spicy Thai Fried Rice (Khao Pad Goong)
2 Tbs. vegetable oil (divided)
1 egg, beaten well
1 small yellow onion, chopped
1 clove garlic, finely minced
1/2 tsp. salt
1 tsp. brown sugar
3 cups cooked Jasmine Rice* (cooled at least 1 hour or leftover rice that has been
refrigerated overnight)
2 Tbs. (or more) Spicy Thai Chili Sauce
1 Tbs. fish sauce
1/2 cup mixed vegetables (try diced red bell peppers, asparagus, or frozen peas)
Optional: 1/4 lb. cooked small shrimp, shelled and deveined, or firm tofu, strained and
cubed
Add 1 Tbs. vegetable oil to a large skillet or wok, swirling to coat the pan. Heat over a
medium high flame, add the egg and cook until well scrambled. Remove egg and set aside.
Add remaining 1 Tbs. oil to the wok. Over medium high heat, stir-fry the onion, garlic,
salt and brown sugar for 3 to 5 minutes, until the onion and garlic have just turned
golden. Add cooked jasmine rice, spicy Thai chili sauce, fish sauce, vegetables and egg
(and optional shrimp or tofu), stir-frying to combine. Stir-fry for an additional 2 to 3
minutes until all ingredients are cooked. Serve hot with more Spicy Thai Chili Sauce on
the side for those who like added heat. Serves 2.
Thai Green Rice Recipe
Ingredients
12 oz/340ml basmati rice
50g/2oz creamed coconut
4 cloves garlic
2 large or 3 medium-sized fresh green or red chillies
4cm cube root ginger
20g fresh coriander
1˝ tbsp groundnut or other flavourless oil
3 x 2in/5cm pieces cinnamon stick
6 whole cloves
15 black peppercorns
1˝ oz/40g unsalted cashew nuts, halved
2 medium onions, peeled and finely sliced
4oz/110g fresh peas, or frozen and defrosted
1˝ level tsp salt, or to taste
15fl oz/425ml hot water
2 tbsp lime juice
Directions
Begin by dissolving the creamed coconut in the boiling water, then place it in a food
processor with the garlic, chillies, ginger and cilantro stalks, till finely chopped. Keep
aside.
Heat the oil over a gentle heat in the frying pan, then add the cinnamon sticks, cloves,
peppercorns and cashew nuts to the pan and sauté everything gently for about 1 minute.
Next, add the onions and continue to cook over a medium heat until they become softened
and pale gold in colour, which will take 8-10 minutes. Next add the rice, then stir once
and cook for another 2-3 minutes. After that, add the coconut mixture, give everything a
stir, and cook for a further 2-3 minutes. Now add the peas, salt and hot water, bring it
all up to a gentle simmer, then cover with the lid. Turn the heat to low and let
everything cook very gently for 8 minutes; use a timer here, and don't lift the lid.
Then remove the pan from the heat, take the lid off and cover the pan with a cloth for 10
minutes before serving. Finally, remove the pieces of cinnamon, sprinkle in the lime juice
and the finely chopped coriander leaves, then fork the rice gently to separate the grains.
Garnish with the reserved whole cilantro leaves.
Sweet Pork Fried Rice
1 cup cooked Jasmine Rice
2 Tbs. vegetable oil, (divided)
1/2 cup chopped Sweet Pork
2 tsp. minced garlic
2 eggs, lightly beaten
1 tsp. thick Chinese soy sauce (optional)
2 Tbs. fish sauce
1/4 tsp. white pepper
2 Tbs. green onions, thinly sliced
Optional garnishes: sprigs of fresh cilantro and cucumber*, thinly sliced
Optional: Spicy Thai Chili Sauce
Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Stir-fry
pork and garlic for 1 to 2 minutes or until light brown. Remove from wok and set aside.
Add the remaining 1 tablespoon oil and coat bottom of wok. Add eggs and stir-fry for 30
seconds; until scrambled. Add cooked jasmine rice and stir-fry rapidly, turning jasmine
rice over to coat with eggs. Add pork and garlic stir-fried mixture, soy sauce, fish sauce
and white pepper; stir-fry for 1 minute. Add green onions and cook for 30 seconds more.
Place on a serving platter or in a bowl and garnish with sprigs of fresh cilantro and
sliced cucumber. Accompany with Spicy Thai Chili Sauce. Makes 4 to 6 servings. * For a
decorative touch, cut cucumbers in half lengthwise and then into thin half moon shapes.
Fan cucumber on top of fried rice for garnish.
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Two
distinct types of rice are popular in Thailand. The first is a delicately scented long
grain variety, which is used as a staple with all meals. It comes in several qualities,
and is white and fluffy with separate grains when cooked. In northern Thailand, starchy
glutinous rice is preferred. When cooked, the grains stick together and it’s usually
called sticky rice. At present Thai people prefer brown rice, unpolished rice, because
they say that it’s good for their health.
Jasmine Rice (Kao Hom Mali):
Also known as fragrant or scented rice, this long grain variety is the staple food of the
central and southern part of Thailand. As the name suggests, it has a delicate aroma. The
uncooked grains are translucent and, when cooked, the rice is fluffy and white.
Glutinous Rice (Kao Niew):
Commonly it refers to sticky rice, which is the mainstay of the diet in the northern and
north-eastern regions of the country. It is delicious and very filling. Its name is
derived entirely from its sticky texture. Easily cultivated on the hillsides and high
plain of these regions, glutinous rice requires less water during the growing period than
the white rice of the central lowlands.
Although it is planted in the north and the north-eastern regions, glutinous rice is the
most popular since it is eaten elsewhere in the country, most frequently in sweet snacks
or desserts. The rice is sweetened and flavored with coconut milk, and is especially
popular in the mango and durian season, when huge amounts of sticky rice are sold to eat
with these precious fruits. Sticky rice is daily dishes for the Northern and Northeastern
since they prefer sticky rice with Somtam (Thai salad or papaya salad) and their special
dishes like Lab E-sarn sausages.
Black Glutinous Rice (Kao Niew Dam):
It is generally sweetened with coconut milk and sugar and eaten as a snack or dessert,
rather than being used as the staple of a savory meal. It does tend to be quite heavy,
filling and indigestible if eaten too much.
In spite of its name, black rice isn't actually black in color. If the grains are soaked
in water for a few hours, the water will turn a deep burgundy red, showing the rice's true
color.
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