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  #1  
Old 01-22-2008, 09:30 PM
flandria flandria is offline
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Spicy Thai Fried Rice

I posted my first recipe creation. A comfort food that I truly miss. Other recipes gave me ideas on how to create this dish. Hope you enjoy and let me know how it goes!

Post from Cheflandria below:

Who doesn’t love Thai food? It’s exotic, flavorful and it’s very savory. The balance of acid, pungent, sour, sweet and bitter all together makes this dish delicious. I’ve eaten the cooked version of Spicy Thai Basil Fried Rice many times and I never forget flavors I love. I’ve figured out a good recipe for raw rice and incorporated that technique in this fried rice recipe.

There are four parts in this dish. The rice mixture, mushroom marinade, spicy thai sauce and the assembly. I am breaking down the recipe in parts to make it easier to follow. This will make two servings.

Part 1: Rice Mixture

Ingredients

2 Parsnips, peeled
2 tbsp pine nuts
1/8 tsp salt
half small lemon
1 tsp agave nectar

Place all ingredients in a food processor and process until parsnips are rice grain size. Set aside in a bowl. Make sure this bowl is big enough to mix the rest of the ingredients.

Part 2: Mushroom Marinade

Ingredients:

6 pieces of Shitake Mushrooms
1 tbsp of Nama Shoyu
1 tbsp of sesame oil
1 tsp of minced ginger
1/2 tsp salt
half small lemon
1 tsp agave nectar

Cut up Shitake Mushrooms into about 1/4 inch. Remove the stem of the mushroom before chopping. Place mushroom in a squared or bowl. Add all the ingredients and mix well. Make sure the mushroom is covered with the marinade very well. The mushroom will soften up and look like cooked mushrooms.

Part 3: Spicy Thai Sauce

Ingredients:

1/2 cup sun dried tomatoes, soaked for about 2-3 hours
1 medium jalapeno pepper, if you don’t like it too spicy - use only half
5 leaves of basil leaves, use more if you want
1 tsp chili pepper flakes
1 clove of minced garlic
1 tbsp of cilantro
1 tsp sesame oil
1-2 chopped green onions
1 tsp curry powder
1 tsp tumeric
1/2 tsp white pepper
half small lemon
1 tsp agave nectar
1 tbsp nama shoyu
2 tbsp saffron liquid, soak saffron for 30 mins until liquid turns orange color then strain and keep liquid
1 tsp minced lemon grass

Mix everything in blender and keep aside for assembly.

Part 4: Assembly

Ingredients: (to your desired amount)

Basil leaves
chopped shallots
thawed frozen peas or fresh peas
brocolli florets
green onions, sliced diagonally
cilantro
green beans, sliced diagonally
tomatoes, chopped in big pieces
The most important ingredients is a lot of loving feeling while making the dish.

In your rice bowl, mix in the spicy thai sauce and mix thoroughly. Let it stand for about 15 minutes. After letting the rice stand, add in the mushroom marinade. Mix thoroughly. Add all the rest of the assembly ingredients and mix. Serve with slices of cucumber and tomato to balance out the spicy flavor. Top fried rice with more cilantro or chopped basil. Enjoy!

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Last edited by flandria : 01-23-2008 at 12:30 PM.
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  #2  
Old 01-23-2008, 05:41 AM
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moonstone moonstone is offline
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Having lived in rural Thailand for 2 years, I KNOW what friend rice should look like. And that picture could fool me.

Now... taste... could it sub for the real deal???
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  #3  
Old 01-23-2008, 07:04 AM
flandria flandria is offline
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Please try it out!

Let me know if you get a chance to try it moonstone! I want to know if I need to adjust!

I can't wait to get some feedback!

This recipe is a bit spicy, depending on the jalapeno amount you put in. My husband like spicy. So taste the sauce then add more if you want it to be more spicy.

thanks Moonstone!
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  #4  
Old 01-23-2008, 09:17 AM
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moonstone moonstone is offline
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I LOVE SPICY FOOD. I used dried chili pepper flakes everyday in everything I eat. The thai people say spicy food makes you live longer.

I have a thai chilli pepper plant so I will use the real deal. jalapenos are not used in thai dishes... but can be a substitute if you can't get thai chili peppers.

I'll let you know when I make it.

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  #5  
Old 01-23-2008, 10:14 AM
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Carmella Carmella is offline
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Hey Flandria, *waving*

I was just thinking about you yesterday.

Mmmmmmm... I love Thai food too. Will give your recipe a try as soon as I get the chance, probably subbing the shitake, though, as I don't care for them much.
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  #6  
Old 01-23-2008, 12:32 PM
flandria flandria is offline
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cool!

i thought about getting some thai pepper paste but not sure if it's raw so i had to substitute with jalapeno...yes - thai's do not use jalapeno.

let me know!

I am eating my left over right now. put it in the dehydrator for several mins and it taste good

thanks all!
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  #7  
Old 01-24-2008, 09:31 PM
Kumquat_Baby Kumquat_Baby is offline
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I made this yesterday with minor alterations to make up for what my fridge was lacking. So delicious! Thanks for sharing!
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  #8  
Old 01-25-2008, 07:21 PM
flandria flandria is offline
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Glad you enjoyed it!

Quote:
Originally Posted by Kumquat_Baby View Post
I made this yesterday with minor alterations to make up for what my fridge was lacking. So delicious! Thanks for sharing!
You are welcome and glad you liked it!

take care
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  #9  
Old 01-26-2008, 10:12 AM
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RawLeah RawLeah is offline
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Quote:
Originally Posted by Kumquat_Baby View Post
I made this yesterday with minor alterations to make up for what my fridge was lacking. So delicious! Thanks for sharing!
Did you make it with the parsnips??

I'm not a big fan. They have a little bite that I am not to fond of.
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  #10  
Old 01-26-2008, 12:05 PM
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Just made this!...Yum Yum Thanks!
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  #11  
Old 01-26-2008, 05:34 PM
Kumquat_Baby Kumquat_Baby is offline
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Quote:
Originally Posted by RawLeah View Post
Did you make it with the parsnips??

I'm not a big fan. They have a little bite that I am not to fond of.
I used cauliflower, and it worked beautifully!
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Old 01-26-2008, 05:35 PM
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RawLeah RawLeah is offline
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Quote:
Originally Posted by Kumquat_Baby View Post
I used cauliflower, and it worked beautifully!
thanks i'll try it with cauliflower...or I might try jicima
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Old 01-27-2008, 09:48 PM
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wyjoz wyjoz is offline
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Talking

Quote:
Originally Posted by RawLeah View Post
Did you make it with the parsnips??

I'm not a big fan. They have a little bite that I am not to fond of.
Hey Leah - this is Dodo Bird's Wayne. When I made sushi last year I used turnips and jicama in different batches to see which one I liked better. The only thing I need to do next time is to add something to make the "rice" sticky... like the...drool...real (SAD) stuff!!! They both came out about the same. The turnips had no after bite and it was slightly sweet. I think I'll try it with agar agar powder or lechithin for my Chinese New Year rice dish.
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Old 01-28-2008, 10:27 AM
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wyjoz wyjoz is offline
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Hey Leah! I don't believe Wayne got on to this and even posted !!!!!!!


Drooling over real thing ~ SAD sticky rice ! Joz
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  #15  
Old 01-28-2008, 10:32 AM
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RawLeah RawLeah is offline
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Quote:
Originally Posted by wyjoz View Post
Hey Leah - this is Dodo Bird's Wayne. When I made sushi last year I used turnips and jicama in different batches to see which one I liked better. The only thing I need to do next time is to add something to make the "rice" sticky... like the...drool...real (SAD) stuff!!! They both came out about the same. The turnips had no after bite and it was slightly sweet. I think I'll try it with agar agar powder or lechithin for my Chinese New Year rice dish.
GO Wayne Go Wayne GO Wayne........Wayneski

Woo-hoo

You should be able to come up with sticky rice I'm sure of it. Get those creative juices flowing!
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Last edited by RawLeah : 01-28-2008 at 10:36 AM.
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