It's
time for the final post for The VegHog's Cheap Eats Week.
I have thoroughly enjoyed being a cheapskate for a week and it has
been nice to have a theme week again after a while. I hope that I was
able to give a couple of tips how to cook economically and I thank
you for all your comments.
In
the beginning of the week I promised you one recipe from the cookbook
for budget vegetarian cooking Veggienomics by
Nicola Graimes. This is a recipe for a Thai rice with spiced cashews (p. 80) and I'm
posting here my slightly altered version. I just had to add spice
infused coconut cream, as it made such a lovely addition to this. I
guess this recipe only becomes cheaper, if you already have some of
the sauces and spices in your basic larder.
I halved or
reduced the ingredient amounts a little, as was only cooking for two.
Ingredients
Thai rice
200 g Thai jasmine
rice
1 tbsp vegetable
oil
2 spring onions
1 pak choi
1 lemongrass stalk
1 red chilli
3 garlic cloves
Fresh ginger
(similar amount to garlic)
1 tbsp soy sauce
Juice of ½ lime
½ tsp palm sugar
Fresh Thai basil
leaves
Cook the rice. It
will be added to the pan later for frying, so it can cool down in the
meanwhile.
Chop the spring
onions and pak choi. Chop the lemongrass, chilli, garlic and ginger
finely.
Start cooking the
chilli, garlic, ginger and lemongrass in oil.
After they have
softened add the spring onions and pak choi. Only stir fry these
briefly and then add the rice and soy sauce, lime juice, palm sugar
and fresh Thai basil.
Spiced cashews
50 g cashew nuts
1 tsp soy sauce
1 tsp toasted
sesame oil
½ tsp ground
cumin
¼ tsp chilli
flakes
Sprinkle of lime
zest
Pinch of black
pepper
Pinch of salt
Pinch of palm
sugar
Toast the cashews
in the oven until browned slightly.
Mix the dry
ingredients for the coating and then add the lime zest, soy sauce and
sesame oil.
Coat the cashews
with the spice mix and return to the oven for a few minutes.
Serve the cashews
with the rice.
I made my own
addition, a coconut cream sauce with Thai spices, on the side by
using a little of the garlic, ginger, chilli, lemongrass, Thai basil
and spring onion chopped for the rice and letting it slowly simmer
and infuse with the flavours. In the end I poured it onto the rice.
Have a nice week!
Your VegHog
This was delish...much appreciated by the family, thank you! The spiced cashews were a hit, and the rice soaked in mildly flavored coconut milk sauce and topped with the bok choy and scallion mix was comforting for a rainy afternoon.
ReplyDeleteI'm glad to hear that! I really like this dish too and I'm planning to make it next week again. :)
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