The rice is right for quick dishes - low carb thai dishes restaurant

Pork salad from Luis tikalam with crispy rice and lime sauce.
Image source: lonedrice did not get the credit it deserved.
This is a small character on our weekend dinner plate, a row of small grains used to clean up curry juice or stir
But it is often overlooked because of a starring role.
It's different today.
On this page, Rice will be the center stage and meat, vegetables and sauces will be supported.
In the process, we will find some rice.
Basic dishes that are affordable, nutritious and delicious, with a little planning, can be placed on the table in less than 30 minutes.
Pay attention to the attitude of the Oriental Asian family kitchen towards rice-
Through India, China, Thailand, South Korea, Japan, Malaysia, etc.
The situation is obviously different from that of the West.
Eating rice is as much a part of everyday life as drinking water.
However, Australians take a "yes", "no" or "possible" attitude towards rice.
"People here decide whether to eat rice," explains Louis tikalam, head chef at Longrain, a Thai restaurant in Sydney.
"It's taken for granted in Asia.
Each meal is characterized by Rice.
"Where many people live without money and scarce resources, Rice has a long way to go.
"Rice is the carrier of this dish.
"Meat is a bit extravagant and you rely more on Rice to expand it further," said Louis . ".
RICELOUIS, who grew up in Fiji, has integrated the traditions of China and India in his big family.
He believes that different eating traditions require different kinds of rice.
"My grandmother does Chinese food and we always have jasmine rice," said Louis . ". "Eating stir-
I don't think it's right to fry it with basmati rice.
"But the food was very good with basemati and Darl and the Indian food.
Indian spices are accompanied by different flavors.
In Japan and South Korea,
Rice is the first choice.
The same is true in Thailand, where bamboo bags of glutinous rice are carried and eaten all day, at work or on public transport.
Plan the fried rice a little. Fried rice is the dream of a weekend dinner-
Great fridge, cooked fast
More clearly, the most annoying small diners like it and can even eat it as leftovers.
Used rice needs to be pre-served
Cook and then cool and dry, which means most of the work can be done in advance.
I 've been cooking rice in the morning, the coffee is brewing, the school lunch is being made, and then put it on a baking sheet and put it in the fridge.
In the meantime, I tried to cut the chicken, vegetables, garlic, peppers and other ingredients into dice so I could eat that night.
With these, dinner is ready in 15 minutes.
"It's too fast, there's no confusion," Louis said . ".
Lewis said that eggs and sweet soy sauce are two essential elements of his fried rice, and he also likes to join the Chinese Rapp Chang sausage, shrimp, corn, chopped snake beans and sliced snow beans.
This is Korean version of fried rice-
Although the rice is not actually fried, the ingredients are placed on it and mixed with chopsticks (or a fork).
"You actually know what you're eating," said Chef Zhong in Lee, whose Korean recipe is due to be released next month.
The dish is also known as a "taxi", said Zhong"
Driver ", because it can run out in 10 minutes --
Or behind the steering wheel.
The base is usually warm and short. grain rice -
Cold salad though-
Common additions include beef, eggs, fresh and marinated vegetables and mushrooms.
This is all stirred with a must-have Korean chili sauce and can be diluted with sesame oil and a little water.
One of the great Biryaniindia
Pot Rice can be adapted to the use of cooked or uncooked meat or vegetables.
The easiest thing to do is stir-fry onions with your favorite spice mix or curry sauce, add chicken or lamb and cook. Add well-
Rinse basemati's rice and chicken nuggets, or use water and chicken nuggets in a pinch.
Boil and sim in low heat, or bake in the oven.
Louis, who grew up eating bianni, said that frying onions and spices in ghee is essential.
"Don't be afraid of how much spices and spices you put," he said . ".
"You really need to make this dish more perfect.
"He likes to season with shredded meat and chicken and dig a whole chicken for his biryani.
How to Cook RICELOUIS Tikaram from Longrain restaurant prefer traditional steamed rice measured with fingers.
Two people have a long drink.
White rice grains, wash three times, remove starch.
Put the rice in the pan and level the surface.
Place the tip of the index finger on the surface of the rice and add water until it reaches the first knuckles.
"Everyone's fingers are different, but the knuckles are the same, so it's perfect," he said . ".
Place the pan at high temperature and bring it to a boil.
Cover the lid, adjust the heat to low and simmer for 20 minutes.
Remove the lid and fluff with a fork. --
Louis's fried pork salad with crisp rice and lime, which I had been cooking the night before with the rest of the rice;
Curry Sauce is fragrant, crispy, sour and spicy.
It can be replaced without minced pork or with any other protein or even tofu.
Service 4 Preparation time: 30 minutes (
Rest time with rice cake)
Cooking time: 10 minutes Cooking time required: Intermediate cooking 83g cold boiled Jasmine egg 4 tbsp red curry Buster 5 lemon leavesoptional)
Oil fried PORK300g lean meat essence pork50ml edible oil salad4 tbsp crush peanut 1 red pepper, Julie root 1 knob ginger, Julie root 1 cup mint leaf sledlettucedresing2tbsp fresh lime juicing 1 tbsp fish pan make rice cake: mix the rice cake ingredients through rice until they are mixed in red color.
Shape of golf
Size pieces and stay overnight.
Heat the oil in a big frying pan. Shallow-
Fried to golden red (About 4 minutes)
Then cool it with a paper towel.
Stir-fry the pork in the pan until the color is light.
Cool on one side.
Mix pork with salad ingredients.
Beat the rice cake ball into a thumbnailsize pieces.
Mix salad and skirt with green lime and fish sauce. Taste the season.
Eat in an iceberg lettuce cup.
Recipe: Louis Tikaram restaurant and bar chef-
4 copies of fried shrimp and eggs preparation time: 30 minutes (including pre-cooking rice)
Cooking time: 10 minutes required: basic 1/2 tbsp sunflower oil 3 eggs, lightly beat 2 small red peppers, remove seeds, chop 6 scallions, chop 2 garlic cloves tail intact200g
Rice, 1 cup/3 cup soy sauce 1 teaspoon sesame oil 2 tablespoons sweet chili sauce 1 cup frozen coriander leaves and lime corner (optional)
, Heat 2 teaspoons of sunflower oil in a pan or large oil panhigh heat.
Add eggs, stir, 1-
Soft Fry after 2 minutes.
Take out the eggs from the pan and spare them.
Add the remaining sunflower oil to the pan, then stir the peppers, scallions and garlic for 1 minute or until the aroma.
Boiled shrimp 2-
3 minutes until opaque.
Put the eggs back in the pan with rice, soy sauce, sesame oil, sweet chili sauce and peas and cook, stir 2-
Warm-up time for 3 minutes.
If used, decorate with coriander with lime corners.
Recipe: small Valli, delicious.