Thai
Thai - Rice
Tamarind Pulp Rice
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups jasmine rice, steamed
- • 350g pork shoulder, sliced
- • 2 tbsp tamarind pulp, soaked in 1/4 cup warm water
- • 2 tbsp palm sugar
- • 1 tbsp fish sauce
- • 2 cloves garlic, minced
- • 1 shallot, sliced
- • 1 bird's eye chili, sliced
- • 2 spring onions, chopped
Preparation Steps
1
Phase 1
Cook the rice; soak the tamarind pulp and strain out the seeds and fibers.
2
Phase 2
Fry the garlic and shallot in a wok until golden.
3
Phase 3
Add the pork and stir-fry until browned.
4
Phase 4
Pour in the tamarind liquid, palm sugar, fish sauce, and chili; simmer until glossy and thick.
5
Phase 5
Spoon the tamarind pork over steamed rice, scatter with spring onions, and serve.