Borbo sach tear.
(Duck and rice soup.)
Delicious rice porridge with duck meat is Khmer country food.
- Ingredients :
- 2 Tablespoons vegetable oil
- 1 Cup uncooked Jasmine rice
- 4 Cloves garlic, minced
- 1 Yellow onion, chopped
- ½ Teaspoon grated ginger root
- ½ or a whole duck, cleaned and drained
- 10 Cups water
- ½ Tablespoon salt
- 2 Tablespoons fish sauce
- 1 Tablespoon sugar
- ¼ Teaspoon black pepper
- 4 Stalks green onion, chopped
- Procedures :
Pre-heat a small skillet.
When skillet is hot, add oil and rice, stirs till rice turns light brown color.
Add garlic, onion and ginger, stirs well and set a side.
In a large pot, put duck and water together, cook till duck meat tender.
Remove duck from soup stock, put duck in a large plate and set a side.
Add prepared rice to soup stock, stirs and cook till rice tender.
Seasoning with salt, fish sauce, sugar and black pepper.
Cut cooked duck into bite sizes.
Put some rice porridge in a soup bowl, add cooked duck meat on top rice porridge, top with green onion.
Serve hot with gingery fish sauce, along with bean sprouts, and chopped mint leaves.
Copyright by Mylinh Nakry.