Monday, February 20, 2012

mortar & kitchen! kitchen!

Lao-style Mortar and Pestle
What sets this apart from others is the generous capacity,
and beautiful rustic apperance.
Handmade in Thailand of long-lasting clay.
This traditional mortar and pestle is used to make
a wide range of Thai and Loatian dishes. The mortar is a simple fired clay and
highly functional with a capacity of approximately 8 cups.
The pestle is made of beechwood that would not break the mortar.

Infuse your favorite fresh ground flavors of basil, sage, tarragon, garlic, pepper,
and much more. Ideal for grinding and pulverizing spices and herbs into
seasoning pastes and spice mixtures.
What I have here is handful of cilantro (roughly cut),
 tarragon, garlic, small jalopeno, and ginger for my spiced green rice..

A day old basmati rice sauteed in vegetable oil, and seasoned with
the ground spices and herbs makes one delicious
"Spiced Green Rice".

Lamb curry on a bed of spiced green rice.
Or your own stewed meat or fish will be great with this too!
Google for recipe on lamb curry or check out my previous posting
of "Lamb Expression.. Indian style" dated: 10/14/10


Used a day old cooked white rice. (what I had was a day old basmati rice) but any cooked white rice will do as long as it is not sticky rice).
a bunch of cilantro (or flat leaf parsley)
4-6 cloves of garlic
1 teaspoon of fennel seeds
1 tbsp. of fresh ginger
A sprig of tarragon (or any of your favorite herb)
1/2 of a jalopeno (remove seeds if you don't want too much heat) ...or replace with another herb.
1 jalopeno minced (optional)
vegetable oil
salt and pepper
On a very hot pan with oil and on medium heat- put in your ground spices and herbs, fennel seeds, and minced jalopeno. Stir around for a minute or so, sprinkle some salt and add the rice, stirring for a few more minutes until completely coated with the ground spices and herbs. Taste to correct seasoning.

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