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Chef’s Table: Chef Kelvin Cheung

Chef's Table: Chef Kelvin Cheung

Entertaining

We asked India’s finest chefs to recreate a childhood dish in a fresh new way as part of our Revival theme this year! 

Ingredients:

Preparation time: 30 minutes 

Cooking time: 1 hour 
Serves: 2-4 


8 cups or 2 lt Water or Vegetable stock 
1 knob Ginger, peeled, sliced 
1/2 cup Jasmine sweet rice, rinsed well 
1/2 cup unpolished Himalayan brown rice 
2nos. 2 by 4 inch strips of konbu 
Salt, white pepper and light soy sauce for seasoning 
25 ml Any chili oil (for garnishing only) 
25 gm Scallions, chopped 
60 gm Green coriander, chopped 

 

Method:

- Bring the vegetable stock or water to the boil. Add the konbu and ginger.

 - Add the rice and stir; simmer until fully cooked (about 3 hours or so) 

- Season with salt, white pepper and light soya sauce; mix well. 

- Serve garnished with toasted peanuts and a drizzle of chili oil and freshly chopped scallions and green coriander

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Malabar
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Malabar
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Malabar
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Malabar

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