Thai Hom Mali Rice 4 regional dishes

Beef marinade:
●2 tsp soy sauce
●¼ tsp sugar
●1 tsp sesame oil
●1 tsp cornstarch

Special Sauce:
●1 tsp oyster oil
●1 tsp soy sauce
●¼ tsp sugar
●¼ tsp sesame oil
●1/8 tsp black pepper
●1 tsp cornstarch
●1 ½ tbsp water

Other ingredients and condiments:
●1 tbsp cooking oil
●½ cup scallion
●1 tbsp ginger
●2 cloves of garlic
●5 sliced carrots
●1 1/2 tsp broccoli
●1/8 tsp black pepper
●1 cup black fungus (“wood ear”)

1.     Cut beef into bite-size slices—remember to cut along the grain. Add light soy sauce, sugar, sesame oil, and cornstarch to beef. Marinate for 15 minutes.

2.     Chop up broccoli and wood ear.

3.     Heat the frying pan and add cooking oil. First, stir-fry ginger and garlic, then add beef and stir-fry until it is 60% cooked. Remove beef and set aside for later.

4.     Leave a little oil in the pan. Add broccoli, wood ear, carrots, sugar and scallion all together in pan. Stir-fry until 60% cooked.

5.     Add beef back into the pan. Stir-fry briefly, and add the special sauce to thicken the dish. Stir-fry until thoroughly cooked. Enjoy!

Rice:
●2 lemongrass
●3 lime leaves
●1/4 cup chicken stock
●2 spoon coconut milk
●1 tsp fish Sauce
●Salt to taste
●2 dried chilies
●½ cup cooked rice
●Cilantro (to garnish)

 
Curry:
●2 tbsp green curry paste
●2 cups coconut milk
●1 tbsp lesser ginger
●4 lime leaf
●4 eggplants
●1 tbsp fish sauce
●1 tsp plum sugar
●Chili (to taste)
●A few basil leaves
●1/2 cup light coconut milk
●2 prawns

Rice

1.     In a skillet over medium heat, add lemongrass and lime leaf to pan and pour in chicken stock. Wait until stock simmers then add coconut milk and fish sauce. Salt and pepper to taste.

2.     Wait until stock boils and stir in cooked rice. Let it cook and allow rice grain to absorb the flavors.

3.     Stir in cilantro and set rice aside.

Green Curry

1.     If you are preparing curry shrimp, add shrimp to skillet and fry until cooked. Take shrimp out, set aside.

2.     Using the same skillet, add green curry paste and coconut milk over medium heat. Bring to boil.

3.     Add lesser ginger and lime leaf. Let it simmer.

4.     Stir in sliced red chili pepper, Thai basil, and light coconut milk.

5.     Add cooked shrimp in curry to warm up for a few minutes. Remember not to overcook shrimp in curry. Enjoy!

Salmon
Olive oil to taste
Salt and pepper to taste
¼ lemon

Rice:
●2 tbs butter
●¼ cup onion
●½ cup Hom Mali rice
●1 thyme
●2 bay leaves
●2 cups chicken stock

Salt and pepper (to taste)
●2 tsp parsley
●3 cherry tomatoes
●3 Asparagus

Edible flower (to garnish)
Cilantro (to garnish)

Salmon

1.     Preheat oven to 350 F/180 C.

2.     Drizzle olive oil over Salmon and season evenly with black pepper, salt and lemon.

3.     Bake salmon for 7 minute. Set aside.

Rice

1.  Over high heat, add butter, diced onion, and ½ cup of Jasmine rice in large skillet. Stir constantly until onion is lightly browned.

2.  Stir in thyme and bay leaf.

3.  Pour in chicken broth and simmer on low hear for 15-20 minutes. Salt and pepper to taste.

4.  Garnish with cilantro.

Putting it Together

1.  Serve salmon with roasted cherry tomatoes in balsamic vinaigrette dressing and sautéed asparagus. Alternatively, you may serve with any of your favorite vegetables.

2.  Decorate rice with edible flowers. Enjoy!

Chicken

Seasoning:
●1 tsp oregano
●1 tsp chili powder
●1 tsp onion powder
●1tsp annatto powder
●½ tsp white pepper
●1 tsp garlic powder
●1 tsp smoked paprika
●1 tsp cumin
●½ tsp coriander powder
●1 tbsp chipotle puree

For the Rice:
●¼ cup chopped onion
●10 pieces chopped poblano
●¼ cup chopped tomato
●1 tsp minced garlic
●½ cup Hom Mali rice
●½ tsp annatto powder
●1 chopped tomato
●1 ½ cup chicken stock
●Salt and pepper (to taste)
●3 tbsp soya bean
●Cilantro (to garnish)

Chicken

1.     Preheat oven to 375 F / 190 C

2.     Mix all chicken seasoning condiments together in a bowl. Coat the chicken evenly with seasoning.

3.     Bake for 45 minutes until cooked through and golden brown.

Rice

1.     To a medium pan, add minced onion, chopped poblano, tomatoes and minced garlic until onions are slightly browned.

2.     Add Hom Mali Rice to skillet and cook through.

3.     Stir in Annatto powder and mix well. Then add diced tomatoes, followed by chicken broth and let it simmer.

4.     Add soya beans and cook for another 15-20 minutes until rice is fully cooked.

5.     Garnish with cilantro. Enjoy!

Authentic Hom Mali rice, better known as jasmine rice, is only harvested once a year from North Eastern Thailand. ‘Hom’ represents its gentle, unique pandan-like aroma, and ‘Mali’ its jasmine-white appearance—hence jasmine rice.

When you are buying Hom Mali rice, be on the look out for the Department of Foreign Trade’s Thai Hom Mali Rice certificate as there are many mass-produced rice farm counterfeits. Remember, this highly nutritious and delicious rice is only harvested once a year.

Learn More about Thai Hom Mali rice

Cooking Rice in a Rice Cooker

1. Remove the inner container from the electric rice cooker and pour in required amount of the Thai Hom Mali Rice.

2. Rinse the rice only once with clean water.

3. Add water as per the following measurements:

• New crop: 1 cup of rice to 1.5(1-1/2) cups of water.
• Old crop: 1 cup of rice to 1.7(1-3/4) cups of water.
• Brown rice: 1 cup of rice to 2 cups of water. (Note: Or follow the instructions on the package.)

4. Place the container into the cooker.

5. Close the lid and turn the switch on to the cooker.

6. Within 15-20 minutes (when the switch changes indication) your rice will be ready…Fragrant and tender…But wait! Do not open the lid just yet. Let the rice sit for 5-10 minutes, then open the lid and serve.