Baseisei Food

THAI-STYLE BASIL RICE

Steps:

• In a large, heavy saucepan, melt the butter and oil together over medium heat.
• Add the shallots and chopped basil and cook until shallots are slightly soft, about 5 minutes; add garlic and green onion and sauté another 2 to three minutes.
• Add the uncooked rice and stir to coat well; sauté for 3 minutes while stirring.
• Mix together the water and chicken bouillon and stir until dissolved; add bouillon liquid to rice in saucepan and bring to a boil.
• If using, stir in red pepper and coconut flakes.
• Cover saucepan, reduce heat to low, and cook for 15 to 20 minutes or until the liquid is absorbed and rice is to preferred texture.
• Fluff with fork, serve, and enjoy.
• Makes 4 servings.

BASEISEI

Steps:

• Choose only taro stalks that are pinkish end white. Peel off the outside skin.
• Cut the stalks into pieces 10 centimetres (4 inches) long.
• Drop the stalks into boiling wafer, coyer with lid and boil for 2 minutes.
• Strain the stalks and throw out the cooking water. Put the cooked stalks into a bowl of cold water. When they cool, drain water off.
• Shred the stalks along their length into thin strips, using a fork.
• Mix together the lemon juice, coconut cream, spring onion and chilli and pour mixture over the taro stalks.
• Serve with tinned fish.