On Saturday morning, I was greeted by rather bleak sky and the sun seemed lazy to shine. I’m not really sure about others but the weather does influence me in deciding what to prepare for members of the clan. We have been having fried rice vermicelli quite often so I was thinking of something comforting yet satisfying during the gloom weather. Since it was a rather cold and cloudy morning, I decided to try this recipe which had been in the folder for months. The verdict? I was so glad with the outcome of my experiment. Mr KHz enjoyed it to the last spoonful!
As the first step towards such blissful and comforting feeling, first, spoon the piping hot broth onto a bowl of soft rice.
Next, sprinkle all the toppings on top and enjoy the wonderful burst of tastes and texture!
NASI AIR SIAM (Thai-Style Soft Rice in Beef Broth)
Source : sitiazma@MyResipi.com
- 3 cups of rice (add more water than usual so your rice would be soft and slightly mushy but not watery)
- 1/2 kilogramme of beef
- 5 inch piece of ginger (finely pounded)
- bird’s eye chillies ( I used 15 pieces)
- 3 to 4 tablespoonfuls of vinegar
- salt and sugar to taste
- cooking oil
(B) For the toppings
- dried anchovies ( I used 1/2 a cup)
- fried shallots (I omitted this and replaced with thinly sliced omellette made from 2 eggs)
- rice vermicelli (rinsed and drained and deep fried till crispy) (I omitted this)
- Chinese parsley (finely chopped) (I replaced it with spring onions)
- limes of calamansi limes (I used 1 lime and cut into wedges)
- chilli water
- As your rice is cooking, cut beef into large chunks and put into a large pot. Put enough water so your beef pieces are submerged and boil till cooked. Once cooked, take out beef pieces and keep aside. Heat up the broth and add sugar and salt to taste.
- Meanwhile, shred the beef pieces finely and mix with pounded ginger. Deep fry till crispy, drained and keep aside. *A tip from the recipe owner: if you decide to use all the toppings, you you fry the rice vermicelli first, followed by the anchovies and finally the shredded beef. This is to make sure that the oil is clean and will not ‘tarnish’ your rice vermicelli and anchovies.
- As for the chilli water, pound chillies finely with salt and sugar (I used 1 teaspoonful of salt and 3 teaspoonfuls of sugar). Then, add in vinegar and mix well.
- Now that everything is done, scoop some rice into a bowl and pour the broth. Add the toppings and mix well.