Asians > Thai

Khao Kan Chin Kua Recipe

Ingredients with Measurements:
- 2 cups glutinous rice
- 1 cup water
- 1 cup coconut milk
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili flakes
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fried shallots, chopped
- 1/4 cup cilantro leaves, chopped

Special equipment needed:
- Steamer basket
- Cheesecloth

Step-by-step instructions:

1. Rinse the glutinous rice until the water runs clear. Soak the rice in water for at least 1 hour.

2. In a bowl, mix together the coconut milk, salt, sugar, turmeric powder, garlic powder, onion powder, ground coriander, ground cumin, paprika, and chili flakes.

3. Drain the soaked rice and transfer it to a cheesecloth-lined steamer basket. Pour the coconut milk mixture over the rice and stir to combine.

4. Steam the rice over high heat for 20-25 minutes or until cooked through.

5. Once the rice is cooked, transfer it to a mixing bowl and fluff it with a fork. Add the chopped peanuts, fried shallots, and cilantro leaves. Mix well.

6. Serve the Khao Kan Chin Kua warm with your favorite side dishes.


Time:
Preparation time: 1 hour and 30 minutes
Cooking time: 25 minutes
Temperature:
High heat for steaming
Serving size:
4-6 servings

Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 44g
Protein: 6g
Sodium: 300mg
Sugar: 3g

Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice.
- Almond milk or soy milk can be used instead of coconut milk.
- Fresh garlic and onion can be used instead of garlic powder and onion powder.

Variations:
- Add cooked chicken or shrimp to the rice for a protein boost.
- Use different spices and herbs to customize the flavor.
- Add vegetables such as peas, carrots, or bell peppers for a colorful and nutritious dish.

Tips and tricks:
- Soaking the rice helps to soften it and reduce the cooking time.
- Fluff the rice with a fork to prevent it from becoming sticky.
- Use a steamer basket with a tight-fitting lid to prevent steam from escaping.
- Garnish with extra chopped peanuts, fried shallots, and cilantro leaves for added flavor and texture.

Storage instructions:
Leftover Khao Kan Chin Kua can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, microwave the rice for 1-2 minutes or until heated through. Alternatively, steam the rice for a few minutes until warm.

Presentation ideas:
Serve the Khao Kan Chin Kua in a large bowl or on a platter. Garnish with extra chopped peanuts, fried shallots, and cilantro leaves.

Garnishes:
- Chopped peanuts
- Fried shallots
- Cilantro leaves

Pairings:
- Grilled chicken or beef
- Stir-fried vegetables
- Spicy chili sauce

Suggested side dishes:
- Thai cucumber salad
- Tom Yum soup
- Papaya salad

Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk and mix well.
- If the rice is too wet, steam it for a few more minutes or until the excess liquid has evaporated.

Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the rice to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Khao Kan Chin Kua is a traditional Thai dish that is often served as a snack or side dish. It is made with glutinous rice and a variety of spices and herbs.

Flavor profiles:
Khao Kan Chin Kua has a savory and slightly sweet flavor with hints of coconut, garlic, and onion. The peanuts and fried shallots add a crunchy texture to the dish.

Serving suggestions:
Serve the Khao Kan Chin Kua as a side dish or snack. It pairs well with grilled meats and spicy sauces.

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Region: Thai

Taste: Savory, Spicy, Tangy, Sweet, Aromatic