1 cup basmati rice (rinsed and drained)
1 lemon gras stalk (outer leaves removed, cut into 3 pieces)
6 cardamm pods (bruised)
2 cups water
Cook the rice with lemon grass and cardamom in a rice cooker or on a stove. When done, season with salt, cover and let it rest for 10 minutes.
Here, sprinkled with fresh chives and served with Pork tenderloin au poivre and chayote tops.
Look at them, who wouldn’t buy them?! All curly and cute. Who cares about the fact we don’t know how to cook them. On average once a week we buy something new to us. More than average that “something” ends up in trash can. But not this beauty. Chayote tops taste bland, so whatever you put on them they absorb. And they are so crunchy to eat.
1 bundle chayote (sayote) tops
1 tbsp sesame oil
1 tbsp cherry vinegar
1 clove garlic (julienned)
toasted sesame seeds
Cut off the tough lower half of the chayote tops. Blanche for 1 minute. Cool, drain, add sesame oil, salt, vinegar, garlic and sesame seeds.
some olive oil
1 small onion
1 cup japanese mushrooms (white shimeji)
sprinkle of thyme pepper
Sauté onion. Add, mushrooms and thyme, season with salt and pepper. After the onion is golden add eggs and cook them.
Assembly and garnish with spring onion.