A traditional Thai dish that balances two of the main tastes of Thailand. We love the tanginess of this sweet and sour recipe and how it blends with long grain rice.
AuthorHungry PandaCategoryMeatDifficultyIntermediateINGREDIENTS
1 rice measuring cup jasmine rice
1 tbsp lime or lemon juice
1 tbsp soy sauce
1 tbsp mirin
1 tbsp tomato ketchup
1 ½ heaped tsp brown sugar or honey
1 clove garlic minced
1 tsp ginger, crushed/minced
2 tbsp each of finely diced carrot, onion, bell pepper
1 tbsp each of cucumber, pineapple (fresh or tinned)
2 tbsp protein of choice (tofu, chicken, prawns, fish)
HOW TO MAKE
1
Mix sauce in a small bowl.
2
Add the rice to the Kotori inner bowl and then add the sauce, mix well.
3
Add water to the LONG GRAIN water level 1 line.
4
Add vegetables and protein on top.
5
Select the LONG GRAIN function and press START.
6
Once cooked, mix and season if needed.
Ingredients
INGREDIENTS
1 rice measuring cup jasmine rice
1 tbsp lime or lemon juice
1 tbsp soy sauce
1 tbsp mirin
1 tbsp tomato ketchup
1 ½ heaped tsp brown sugar or honey
1 clove garlic minced
1 tsp ginger, crushed/minced
2 tbsp each of finely diced carrot, onion, bell pepper
1 tbsp each of cucumber, pineapple (fresh or tinned)
2 tbsp protein of choice (tofu, chicken, prawns, fish)
The Hom Mali variety of jasmine rice is always preferable due to it’s purer, fragrant and delicate texture. This way the rice doesn’t overpower the delicate sweet and sour flavours.