What We Send
What You'll Require
- 1x Frying Pan
- 1x Salad Bowl
- 1x Serving plate
DO THIS ONLY WHEN YOU ARE READY TO COOK THE RICE
Wash Jasmine rice 2-3 times in cold water till water runs clear.
Wash and drain the salad veggies
Wash and drain bean sprouts
Wash and finely chop coriander chillies and Thai Basil for garnish
Cooking Jasmine Rice
Add the rice and 1 1/3 cups water and salt to taste to a heavy bottom pot/pan with a lid. Cover the saucepan and bring the water to boil.
Reduce the heat to low, and let the rice simmer for another 9 to 10 minutes, until all the water has been absorbed.
Note: While the rice is cooking start cooking the chicken skewers
Turn off the heat, and leave the saucepan covered for about 10 to 15 minutes. Uncover the saucepan and fluff the rice with a fork.
Transfer to a serving bowl.
Cooking Chicken Skewers
Heat oil in a frying pan high heat, place the chicken skewers on the pan, cook the chicken skewers, turning and basting with oil regularly, cook for 3 minutes each side or until cooked through
Making the Karedok Salad
Place all the shredded veggies and bean sprouts in salad bowl.
Add the salad sauce, mix well.
Check Seasoning, garnish with peanuts, Thai basil, coriander, chillies and fried shallots.
Serve the Chicken Skewers on steamed Jasmine rice, Karedok salad with the spicy peanut sauce on the side. Garnish with chopped coriander and chillies.