Recipe of Sweet kaffir leaf rice with peas in 29 Minutes for Family

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sweet kaffir leaf rice with peas. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Sweet kaffir leaf rice with peas is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Sweet kaffir leaf rice with peas is something which I’ve loved my entire life.

Kaffir Lime Leaves Infused Fried Rice Kaffir Lime Leaf ~ Bai Makrut is known as kroy saoch in Cambodia. These shiny, dark green, double-lobed leaves are used extensively in Thai, Lao and Cambodian cuisines as well as in the neighboring countries of India, Burma, Malaysian and Indonesia.

To begin with this recipe, we must first prepare a few ingredients. You can cook sweet kaffir leaf rice with peas using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sweet kaffir leaf rice with peas:

1. Take 4 cup Jasmine rice
2. Make ready 9 cup water
3. Get 1/2 cup mirin
4. Take 2 large kaffir lime leaves
5. Prepare 1 1/4 cup sweet peas
6. Get 1 tsp salt
7. Take 1 stick margarine
8. Take 1/4 tsp cream of tartar

Kaffir lime leaves are commonly used in soups and curries along with lemongrass since the two herbs go hand in hand wonderfully and have Sweet Ginger Soy Fried Cabbage. Dried leaves are also available at markets. Many Asian markets now have fresh leaves. Kaffir lime leaves are too tough to just eat, so they're either kept large and reserved, or sliced thin.

Instructions to make Sweet kaffir leaf rice with peas:

1. Add mirin, water, salt, cream of tartar and kaffir lime leaves. Bring to boil.
2. Add margarine and rice. Stir well.
3. Cook till rice is done add green peas
4. Serve hope you enjoy!

Many Thai recipes call for the kaffir lime. The peas in this aren't really peas at all, but red beans. It is customary in the Caribbean to refer to beans as peas. This recipe uses coconut cream, but the flavor is mild and not overpowering–just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you'd think as well, since it.

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