/ck/ - Food & Cooking

[Anonymous No.3995532]

Will this work? I don't have anything else to cook with but this electric skillet, but I want to steam shit in this bamboo basket.

Would foil be required between the pot and the skillet?

[Anonymous No.3995550]

No? I only use mine to steam khao nyao.

[Anonymous No.3995551]

I have a suspicion oyu might be damaging the basket and your dish will fail. I might be wrong, but this looks like it will fail. I'm not sure if it will catch fire, but it'll probably mess up.

[Anonymous No.3995552]

>>3995550
And I mean "no, you don't need foil between the pot and skillet."

[Anonymous No.3995556]

>>3995551
This is what white people actually believe.

[Anonymous No.3995559]

>>3995550
>khao nyao
Exactly what I'm making!

>>3995556
OP/Nignog reporting in

[Anonymous No.3995560]

>>3995552
>>3995550
URP! On second thought... I thought it read "electric range" not "electric skillet." The skillet is likely non-stick and, as such, you may damage the skillet using it for this purpose.

[Anonymous No.3995976]

Took a lot longer to cook, but went all the way through. Now for a taste test. (and to check the skillet once I take this pot off of it, used foil by the way just in case lol)

[Anonymous No.3995985]

>>3995976
Looks cooked. How long did you soak your rice? You did soak it, right? RIGHT? Also, what brand of khao nyao do you buy? I recommend Three Rings brand.

[Anonymous No.3995996]

>>3995985
Soaked it for an hour,lso if I want to add flavor to it, what kinds of things can I add (and would I add it to the water while it was soaking, kinda like marinating a steak?)

Brand was Three Sisters Sanpatong Sweet Rice, which I picked up from the oriental store up the road.

[Anonymous No.3996218]

>>3995996
You can make khao nyao na/ma mwahng, coconut sticky rice with mango.
You soak the rice in coconut milk and do the boiled method rather than the steamed method.
To do the boiled method, use 1:2 by volume coconut milk:rice and stir in sugar as desired along with a pinch of salt. Add, also, a handful of mango chunks (jackfruit is also good, but mango is easier to find for most people in the west).
A good idea is to use tinned mango/jackfruit, which is easily found in any SEAn grocer's tinned fruit aisle and use a 1:4 blend of fruit tin syrup:coconut milk for the soaking liquid, IE if making 500ml/400g of raw rice (about 2 cups), use 250ml (about 1 cup) of coconut milk plus sugar as desired or 50ml (about 3½ tbsp) of tinned fruit syrup and 200ml (about ¾ cup plus 1½ tbsp) of coconut milk.
You can also make ginger and scallion fatty chicken rice. You would use a fatty chicken broth/stock as the soaking liquid along with shredded scallions and fine matchsticks of ginger. That one is traditionally eaten very well-cooked (quite dry) and handled with the hand, formed into sushi like blocks and dipped into jeow, various kinds of Isan/Lao condiments. Jeow bohng is a favourite, made with puffed/fried beef, pork or fish skins, chilies, sugar and other seasonings, such as padehk, Lao-style "stinky" fish sauce.
Chicken rice is often eaten with slices of chicken alongside and many raw vegetables, such as lettuce, Lao mint, zucchine and others. Generally, chicken rice is served with at least three jeow and four vegetables.