Bai ta nop sach kos.
Sticky rice cooked with young coconut juice and Chinese sausage is delicious recipe from Sino-Khmer Krom.
Sticky rice with sausage is great for picnic, for take along when travel long distance by car or boat.
Some Khmer Krom prefers sticky rice cook with chicken broth, and Cambodian sausage (with beef) to Chinese sausage (with pork).
- Ingredients :
- 2 Cups un- cooked Jasmine sweet rice (sticky rice), rinsed and drained
- 2 Cup fresh or 1 canned young coconut juice, or 2 cups chicken broth
- 1 Tablespoon vegetable oil
- 4 Scallions, peeled and sliced thin
- 6 Pieces Chinese sausage or Cambodian beef sausages
- Procedures :
Pre-heat a small saucepan.
When sauce pan is hot, add oil and scallion, stirs till scallion caramelized, remove scallion oil from heat and set it a side.
Greased a rice pot with oil, put sticky rice in the pot, pour coconut juice over sticky rice, wrapped Chinese sausages with plastic wrapper or aluminum foil, put it on top of rice (this to prevent the fat from sausages leaking on rice)and cook till rice tender. Same procedure if cook with automatic rice cooker.
When sticky rice cooked, removed sausages from the rice pot,scrapes and fluffs sticky rice with chopsticks or fork.
Unwrapped cooked sausages and slices it thin, set a side.
Put a piece of banana leaf or plastic wrapper on a cutting board.
Spreads some sticky rice on top, arranges sliced sausage in the middle of rice and top with caramelized scallion, take one end and rolls over other end, same as making egg roll.
Or put some sticky rice on a plate and arranges sliced sausages on top of rice.
Top with caramelized scallion.
Serve hot or warm.
Copyright by Mylinh Nakry.