Basic Recipe Starter Kit 2023

Recipe: Basic Brown Rice

4 servings

300g Cambodian long grain brown rice
540g water (Rice/water ratio 1:1.8, which depends on the utensil used)
3cm kombu seaweed or a pinch of sea salt
Garnishing: green nori condiment

Method:

1. Wash rice 2-3 times with a wire mesh colander, rinse and drain. Transfer to a stainless steel pot, add water and soak overnight.
2. Add kombu seaweed and bring to a boil over a gas stove uncovered.
3. Reduce flame, cover, and simmer over low heat for about 25-30 minutes until water is being boiled down. Switch off fire, cover, and leave to cook by itself for a further 10-15 minutes.
4. Garnish with green nori condiment before serving.

Recipe: Basic Miso Soup

4 servings

4 slices of corn about 3cm thick, cut into half moon shape
600ml water
25g barley miso, unpasteurized
1 teaspoon instant wakame
Garnishing: micro-greens

Method:

1. Bring water to a boil. Add corn and wakame, use medium fire and continue cooking for about 1-2 minutes.
2. Reduce flame, add miso. Stir to combine.
3. Garnish with micro-greens before serving.

Recipe: Making Soy Milk

4 servings

300g soybeans
900g water
1300g water

Method:

1. Wash and rinse soybeans, soaked in 3 times filtered water overnight. Rinse and drain.
2. Add water to puree (1) in a blender in batches. Blend for about 2 minutes each batch.
3. Meanwhile, bring 1300g of filtered water to a boil in a big and heavy stainless steel pot.
4. Add (2) and stir to prevent sticking to the bottom of the pot. Skim off foam & scum. When boiling, switch off fire. Switch on the fire again to re-boil for another 5 minutes.
5. Strain with the cotton bag. Let cool, squeeze out the soy milk completely. The spent is called Okara.

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