How do you make the lemongrass rice?
FoodPorn
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
Lemongrass rice 1 knob of ginger julienned 1 or 2 whole stalks of lemongrass, stems quartered or crushed, leaves removed. (lemongrass mostly for aromatics) 1 cinnamon stick (whole) 2 star anise (whole) 3 cloves (whole) Tablespoon of unsalted butter 2 cups rice, washed, preferably short grain like jasmine.
Toast everything in hot butter to release the aroma (DO NOT BROWN BUTTER) before adding rice and water. Salt to taste Remove all spices from rice (except for ginger) to avoid unpleasant bites
Shallot soup 1 shallot (sliced paper thin) 2 spring onion (green and white separated, all thinly sliced) Chicken bouillon to taste (we used one teaspoon) 1 teaspoon neutral oil
Sautee the white onion and shallots in hot oil until wilted (only wilted, not fried). Add 2.5 cups of water, chicken bouillon, and green onion. Bring to a boil.
Fried egg Fry that egg homie (add a bit white pepper to bring it home)
Ah I'd really love a recipe so I could try this
Lemongrass rice 1 knob of ginger julienned 1 or 2 whole stalks of lemongrass, stems quartered or crushed, leaves removed. (lemongrass mostly for aromatics) 1 cinnamon stick (whole) 2 star anise (whole) 3 cloves (whole) Tablespoon of unsalted butter 2 cups rice, washed, preferably short grain like jasmine.
Toast everything in hot butter to release the aroma (DO NOT BROWN BUTTER) before adding rice and water. Salt to taste Remove all spices from rice (except for ginger) to avoid unpleasant bites
Shallot soup 1 shallot (sliced paper thin) 2 spring onion (green and white separated, all thinly sliced) Chicken bouillon to taste (we used one teaspoon) 1 teaspoon neutral oil
Sautee the white onion and shallots in hot oil until wilted (only wilted, not fried). Add 2.5 cups of water, chicken bouillon, and green onion. Bring to a boil.
Fried egg Fry that egg homie (add a bit white pepper to bring it home)
Cannot wait to try this. Thank you!
Recipe please! That sounds amazing
Lemongrass rice 1 knob of ginger julienned 1 or 2 whole stalks of lemongrass, stems quartered or crushed, leaves removed. (lemongrass mostly for aromatics) 1 cinnamon stick (whole) 2 star anise (whole) 3 cloves (whole) Tablespoon of unsalted butter 2 cups rice, washed, preferably short grain like jasmine.
Toast everything in hot butter to release the aroma (DO NOT BROWN BUTTER) before adding rice and water. Salt to taste Remove all spices from rice (except for ginger) to avoid unpleasant bites
Shallot soup 1 shallot (sliced paper thin) 2 spring onion (green and white separated, all thinly sliced) Chicken bouillon to taste (we used one teaspoon) 1 teaspoon neutral oil
Sautee the white onion and shallots in hot oil until wilted (only wilted, not fried). Add 2.5 cups of water, chicken bouillon, and green onion. Bring to a boil.
Fried egg Fry that egg homie (add a bit white pepper to bring it home)