A new recipe from the NYT for crispy coconut rice with tofu. The preparation wasn't what I expected: you mix cold cooked rice with coconut flakes, Thai curry paste (I used red but would have liked green), scallions and soy sauce, then cook the whole shebang. I cut back on the coconut since I only had sweetened and didn't want it overly sweet, and I ought to have been more patient with the cooking to achieve true crispiness, but overall we liked it. Topped with jalapeno slices, herbs and some cashews.
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