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食譜

Sinigang Siam Seafood Risotto

材料

  • 300g Kinmemai Better White Rice
  • 1 yellow onion, peeled and cut into quarters
  • 3 tomatoes, quartered
  • 100g tamarind pulp
  • 2-3 pieces tamarind peel
  • 400g seafood of your choice – a mix of prawns, scallops, fish and squid works well
  • 50g dried shrimp, soaked in water until soft, then drained and pounded/blended
  • 50g ikan bilis, rinsed
  • 16 cherry tomatoes, halved
  • 2-3 tablespoons fish sauce
  • 2-3 tablespoons cooking oil
  • Sugar and salt, to taste
  • 6 soft-boiled quails’ eggs, peeled and halved, to garnish
  • Fresh coriander and lime wedges, to garnish
  • 1 tablespoon tobiko (flying fish roe), to garnish (optional)Spice paste:
  • 4 shallots, peeled and halved
  • 3 cloves garlic, peeled
  • 60g dried chilli paste
  • 60g douban jiang (chilli bean paste)
  • 3 large red chillies, trimmed and roughly chopped
  • 1 teaspoon ground turmeric

 

 

Recipe credit: Sarah Benjamin, KitchenHoarder.com

 

(Serving  4-6)

烹調方法

  1. First, prepare the stock. Place the onion, quartered tomatoes, tamarind pulp, tamarind peel and ikan bilis in a large pot and top up with 3 litres water. Bring to a boil, then turn the heat down to simmer for 1 hour. Remove all solid ingredients from the stock.
  2. In the meantime, make the spice paste. Blend all the ingredients in a food processor until smooth. Heat up cooking oil in a large, deep pan over a medium heat, and add the pounded dried shrimp. Cook while stirring, until the dried shrimp takes on a golden brown colour.
  3. Add the spice paste to the pan, and fry for 5-10 minutes, until fragrant. The oil should be ‘floating’ at the surface of the spice paste.
  4. Add Kinmemai Better White rice to the pan, and toss to coat every grain in the spice paste. Now, begin to make the risotto by adding two ladles full of stock to the rice, stirring to mix. Once the liquid is almost completely absorbed, repeat the process. Keep going until the rice is almost cooked, with a little bite in the centre.
  5. Stir the halved cherry tomatoes into the risotto, seasoning with fish sauce, salt and sugar to taste. Top the risotto with the seafood, and pour a ladleful of stock in. Cover the pan and simmer for 5 minutes, until the seafood is just cooked. Garnish with halved quails’ eggs, fresh coriander and a spoonful of tobiko, and serve alongside lime wedges. Stir together before serving!
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