How to Make Cambodian Garlic and Ginger Rice with Coriander Asian Cooking Recipe Cuisine

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Cambodia Garlic and Ginger Rice with Coriander


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 4-6 Servings

 1 tbsp peanut oil

 2-3 garlic cloves, finely chopped

 1 oz fresh ginger, finely chopped

 8 oz long grain rice, rinsed several times and drained

 4 cups chicken stock

 a bunch fresh cilantro leaves, finely chopped

 a bunch fresh basil and mint, finely chopped (optional)

Directions:

 Heat the oil in a clay pot or heavy pan. Stir in the garlic and ginger and fry until golden. Stir in the rice and allow it to absorb the flavors for 1-2 minutes.

 Pour in the stock and stir to make sure the rice doesn't stick. Bring the stock to a boil then reduce the heat.

 Scatter the cilantro over the surface of the stock, cover the pan, and leave to cook gently for 20-25 minutes until the rice has absorbed all the liquid.
Turn off the heat and gently fluff up the rice to to mix in the cilantro. Cover and leave to infuse for 10 minutes before serving.

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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