初級
Korean
Kimchi Jjigae (Kimchi Stew)
出典: 伝統
30 分3420 kcal
乳製品不使用🌶️🌶️
Xôi Xéo
Sticky rice steamed yellow with turmeric, under a shaved dome of mung bean paste, fried shallots and a spoon of their oil — Hanoi's breakfast, handed over wrapped in a banana leaf and eaten walking.
出典
レシピ提供 Hanoi kitchens and street stalls · 🏺 伝統 · Northern Vietnamese cooking — Hanoi households and the pavement stalls of the Old Quarter
Hanoi · sticky rice breakfast — An ownerless traditional dish, so no cook is credited. The cited article confirms xôi as a traditional Vietnamese dish of sticky rice; xôi xéo is the turmeric-and-mung-bean version described here. Quantities, the steam-not-boil rule and the shallot-frying warning are this book's own.
Watch it being made · 3 videos
⏱ 480 分🍽 4人分🔥 480 kcal🇻🇳 ベトナム
ベジタリアンヴィーガンハラールグルテンフリー乳製品不使用ナッツ不使用
作り方
Drain the rice, toss it with the turmeric and 1 tsp salt, and steam over boiling water for 35 minutes.
💡 Steam it, never boil it. Boiled glutinous rice turns to porridge, and xôi has to hold its grain enough to be picked up in a leaf.
Steam the mung beans 20 minutes, then pound them hot with the rest of the salt into a smooth, stiff paste.
Roll the bean paste into a tight ball or log and let it cool until firm.
Fry the shallots in the oil over low heat until golden and crisp, 12 minutes. Keep the oil.
💡 Low and slow, and lift them out while they are one shade paler than you want. They keep browning off the heat and go bitter in seconds.
Shave the bean paste over the rice in thin sheets with a knife — this is what xéo means.
Spoon the shallot oil over, scatter the fried shallots, and serve in banana leaf.
💡 コツ
- Xéo describes the shaving, not an ingredient. A stall with no bean log to shave from is selling something else.
- The oil is not optional. Rice, bean and shallot are all dry — the shallot oil is what binds a mouthful together.
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