Nasi Kunyit (Yellow Festive Rice)

Dave DeWitt Recipes Leave a Comment

This rice recipe makes a very colorful, fragrant dish that goes well with the mutton soup recipe found here. Remember to use coconut milk, not canned coconut cream, which is too sweet. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

4 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

5-inch piece ginger, peeled and chopped

3 garlic cloves, peeled

20 shallots, peeled

1 cup water

6 tablespoons vegetable oil

6 cups coconut milk

3 cups rice, washed and drained

4 pieces lemon grass

Salt to taste

Fried spring (green) onion rings for garnish

Instructions

Puree the first 7 ingredients in a blender. In a pan, fry the pureed ingredients in the oil until fragrant. Add the coconut milk and bring to a boil. Reduce the heat to a simmer, add the rice and lemon grass, cover, and cook until the rice is done, about 40 minutes. Add salt to taste and garnish with green onion rings.

chilescapes

Fun Stuff from the Show

Dave DeWitt MyBlog Leave a Comment

The 21st annual National Fiery Foods & Barbecue Show was a huge success!  Periodically I will show you some interesting stuff from the show, like this from Jeffrey Schickowski, an author, scientist, and artist.  Using x-rays, photography, CT scans, and 3-D computer reconstructions, he takes us deep inside chile pepper pods.  Visit Jeffrey’s website here.

Kimchi Served

Kimchi Culture: The Cult of the Cabbage

Sara Bergthold Asia Leave a Comment

By Richard Sterling Recipe Kimchi It is the stuff of ancient legend, and even of poetry. Songs are sung of it, odes penned, memories and meals made complete by it. Unless you dine only in fast food restaurants and hotel coffee shops it will be your most enduring gustatory memory of Korea. Kimchi is the great culinary constant of Korean …

peppers_cutting board

High Heat But No Meat

Dave DeWitt In the Kitchen with Chile Peppers Leave a Comment

by Nancy Gerlach, R.D., Food Editor Emeritus Recipes: Mongolian Asian Noodle SaladCuban Beans and RiceGreen Chile Artichoke Hearts and PastaThree-Chile Tamale PieDal Curry Vegetarianism was once thought to be a fad by most people, but no more. There are an increasing number of people are giving up meat and not just for religious or spiritual reasons. Research has shown a …