.ig
:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
..
.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "RICE-THAI" "V" "2/7/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "THAI-STYLE RISOTTO" "Thai-style risotto, rice cooked in a steamer with chicken stock, garlic, ginger and hot peppers"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Excellent.
Can be spicy hot, depending on choice of peppers.
.PP
From Makan Time web site, about Singapore, under Thai cooking:
http://www.sintercom.org/makan/;
.br
the source references Muoi Khuntilanont.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "about 7 cups rice"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "electric rice cooker"
.IG "" "saut\*(e' pan"
.sp
.IG "4 cups" "jasmine rice,"
Thai style
.IG "ca. 4 cups" "good chicken stock,"
enough to make up the volume needed for cooking the rice
.sp
.IG "2 Tbsp" "garlic,"
4 large cloves, finely chopped
.IG "2 Tbsp" "ground ginger"
or 1/4 cup \fIfresh ginger\fP, finely chopped
.IG "2 Tbsp" "shallots"
(2 shallots) or \fIpurple onion\fP, finely chopped
.IG "2 Tbsp" "red prik ki nu"
(birdseye or dynamite chilis), finely diced
.IG "2 Tbsp" "green prik ki nu,"
finely diced
.IG "1 Tbsp" "cooking oil"
.sp
.IG "" "salt"
to taste, especially if the chicken stock is not salty; OPTIONAL
.IG "" "freshly ground black pepper"
to taste; OPTIONAL
.IG "pinch" "saffron"
or \fItumeric\fP, for yellow color; OPTIONAL
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Wash the rice, drain it, and put it in the cooker.
.SK 2
Stir fry the other ingredients (except the chicken stock, of course)
on high heat (@10).
You may want to increase the amounts of pepper and onion/shallot.
.SK 3
Add the stir fry to the cooker, add the stock to the mark appropriate for
the rice, add the saffron or tumeric if you want to color the rice yellow,
salt and pepper to taste, and turn on the cooker.
.SK 4
After cooking complete, let stand a few minutes, fluff up, and serve.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
If hot red peppers are not available, use red bell pepper for the color,
and Jalapen\h'-.4'\(~a\h'+.2'o or serrano for the green.
.PP
For a cooler dish, use a red bell and an anaheim for the green.
.PP
Think about adding more pepper and onion/shallot.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
30 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.ig
Makan Time in Singapore

Thai style rissoto

This is a simple vegetarian style dish, that in this case is cooked in
an electric rice steamer.

You need

two cups of Thai style jasmine rice
one tablespoon of sliced garlic
one tablespoon of ground ginger
one tablespoon of chopped shallots (purple onions)
one table spoon of red prik ki nu (birdseye or dynamite chilis) sliced
one table spoon of green prik ki nu, sliced

A quantity of good chicken stock, equal to the volume of water specified
by the rice cooker to cook two cups of rice, plus two tablespoons.

Method.

Place the rice in the cooker.

Stir fry the other ingredients (except the stock of course :-)

Add the ingredients to the cooker, and switch on.

When the cooking time is finished the dish is ready to serve.

(if you wish you can add a pinch of saffron or turmeric to color the
rice yellow.)

Special thanks to - Muoi Khuntilanont.
----------------------------------------------------------------------------
..
