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Fragrant Broken Rice
Description
Broken rice – gạo tấm – is a classic Vietnamese dish, most famous in Saigon or Ho Chi Minh City. Rinse broken rice well before cooking and cook as you would jasmine rice, in a saucepan or rice cooker. Enjoy the cooked fragrant broken rice rice – cơm tấm (cơm is cooked and tấm is rice) – with roast meat, pickled vegetables, nuoc cham dipping sauce, and perhaps a fried egg. Broken rice is famed for its light texture.
Broken rice originates as a Vietnamese peasant dish. Farmers had to keep the rice that had been broken during the milling process as they weren’t able to sell it – so cooked the broken rice themselves. Hence the popularity in the
To cook: Rinse well. Place in a rice cooker and pour water or coconut water to 1 to 1.5cm above the rice. Cook until done.
Ingredients: Fragrant broken rice
Quick Comparison
| Settings | Fragrant Broken Rice remove | Crispy Fried Garlic remove | Prik Chee Fah Chilli 40g - Short Dated remove | Mae Sri Thai Jungle Curry Paste (Kaeng Par) remove | Pad Thai Stir Fry Sauce remove | Prik Chee Fah Chilli 40g remove |
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| Price | 3.13€ | 3.69€ | 1.19€ | 4.94€ | 2.50€ | 3.50€ |
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| Content | Broken rice - gạo tấm - is a classic Vietnamese dish, most famous in Saigon or Ho Chi Minh City. Rinse broken rice well before cooking and cook as you would jasmine rice, in a saucepan or rice cooker. Enjoy the cooked fragrant broken rice rice – cơm tấm (cơm is cooked and tấm is rice) – with roast meat, pickled vegetables, nuoc cham dipping sauce, and perhaps a fried egg. Broken rice is famed for its light texture. Broken rice originates as a Vietnamese peasant dish. Farmers had to keep the rice that had been broken during the milling process as they weren't able to sell it - so cooked the broken rice themselves. Hence the popularity in the To cook: Rinse well. Place in a rice cooker and pour water or coconut water to 1 to 1.5cm above the rice. Cook until done. Ingredients: Fragrant broken rice | Crispy fried garlic introduces texture to a dish, as well as distinctive garlic flavours. With texture being such an important aspect of Chinese cooking, crispy fried garlic makes a great garnish – on top of a bowl of noodles, stirred into rice, or even a pinch on top of a pan-fried fillet of fish. The crispy fried garlic pieces make a great garnish for South East Asian congee, or savoury porridge. Also try mixing some of the crispy fried garlic into a panko breadcrumb coating or add extra flavour and texture to a schnitzel or tonkatsu crust. The pot of crispy fried garlic is kept air-tight with a ring-pull seal. Once opened, use the air-tight lid to keep the garlic fragments light and crispy. Ingredients: Garlic, vegetable oil, corn starch | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. Best before 31st March 2018 | Mae Sri Thai Jungle Curry Paste, also known as Kaeng Par, is a rich, spicy red curry paste. Remote villages in Northern Thailand often make Kaeng Par without coconut milk in order to keep costs down and this has given rise to the nickname ‘jungle curry.’ Mae Sri Thai Jungle Curry paste is typically prepared with boiling water. Try this jungle curry with chicken, aubergine, squash, chopped carrots and a splash of fish sauce. Garnish with fresh Thai basil leaves and jasmine rice. Ingredients: Garlic, bird chilli, lemongrass, onion, salt, sugar, galangal, citrus leaves, spice. | Pad Thai stir-fry sauce is a staple of Thai cooking. The famous fried noodle dish is thought to have been introduced to the city of Ayuthaya by Vietnamese merchants and subsequently adapted to the Thai palate. This Pad Thai sauce is entirely natural and preservative free. Simply add to stir-fried rice noodles, bean sprouts, prawns and egg and serve with chopped peanuts and a squeeze of lime. A suggested recipe is included. Ingredients: Sugar, tamarind juice, shallot, garlic, salt, tomato paste, distilled vinegar, soybean oil, chilli powder | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. |
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