{"id":1342,"date":"2010-09-28T14:56:17","date_gmt":"2010-09-28T06:56:17","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=1342"},"modified":"2015-06-03T08:12:38","modified_gmt":"2015-06-03T00:12:38","slug":"fragrant-tom-yam-rice","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=1342","title":{"rendered":"Fragrant Tom Yam Rice &#8211; Last Recipe Blog In 2010?"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1343\" title=\"Tom Yam Rice\" alt=\"\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/09\/Tom-Yam-Rice.jpg\" width=\"650\" height=\"451\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/09\/Tom-Yam-Rice.jpg 600w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/09\/Tom-Yam-Rice-300x208.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><em><\/em><\/p>\n<p style=\"text-align: justify;\">I must admit this &#8211; cooking IS a luxurious hobby to have, given that one must have many condiments and ingredients to start with in order to feed each of these recipes. I can&#8217;t do that here in Durham anymore. Baking soda? Chuck. Teriyaki sauce? Chuck. Garam Masala? Chuck. Can&#8217;t find it here either.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">The last 2 weeks in Singapore was a period of havoc. I had to squeeze my brain juice dry to find ways to try to use up at least 90% of my condiments at home. I believe 10% of these are still sitting in the fridge and happily humming along the silent buzz of the fridge&#8230; and rotting away. Among the list were 2 of my favourite condiments &#8211; tom yam paste and coconut flakes. I kept using these to cook the rice because it emits exactly the same fragrance that of Nasi Lemak rice. Just spoon between a teaspoon to a tablespoon of each into the rice and microwave the rice with water &#8211; Bingo! As simple as that!<\/p>\n<p style=\"text-align: justify;\">Here is a version of the Tom Yam Rice that I made before I stopped cooking rice altogether, during my last week in Singapore.<\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients<\/em>:<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">Rice: 1 cup, washed<\/li>\n<li style=\"text-align: justify;\">Water: to cover rice plus 1 inch of water<\/li>\n<li style=\"text-align: justify;\">Tom Yam paste: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Coconut flakes: 1 rounded tsp<\/li>\n<li style=\"text-align: justify;\">Anchovies in oil: 3 fillets + 1 tsp oil from it<\/li>\n<\/ul>\n<p><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Add water, Tom Yam paste and coconut flakes into rice.<\/li>\n<li style=\"text-align: justify;\">Cook rice on high heat in microwave for 10min.<\/li>\n<li style=\"text-align: justify;\">Add anchovies and oil used to preserve it into rice. Stir the rice to distribute the fillets and oil.<\/li>\n<li style=\"text-align: justify;\">Cook rice on high heat in microwave for another 10min.<\/li>\n<\/ol>\n<p><em><strong>Trick<\/strong>:<\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">Try to stir the rice frequently every 5min so that it cooks evenly and doesn&#8217;t burn at the sides.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n1 person<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=1342\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I must admit this &#8211; cooking IS a luxurious hobby to have, given that one must have many condiments and ingredients to start with in order to feed each of these recipes. I can&#8217;t do that here in Durham anymore. &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=1342\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[21,100],"tags":[273,287],"class_list":["post-1342","post","type-post","status-publish","format-standard","hentry","category-rice","category-thai","tag-microwaved","tag-tom-yam"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1342","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1342"}],"version-history":[{"count":14,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1342\/revisions"}],"predecessor-version":[{"id":8723,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1342\/revisions\/8723"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}