it's a hakka chinese dish but strangely google will only give me results for restos in sg - so now i wonder if it's more of a hakka diaspora dish, i haven't been able to find it outside of sg.
the name thunder tea rice comes from the fact that the character and pronunciation of the words 'thunder' 雷 and 'to pound' 擂 are the same.
you pound together green tea leaves with seeds and nuts and herbs (and sometimes anchovies or dried shrimp but i made a vegan version this time) to make a tea paste which you steep and then pour over the rice or eat on the side in separate bowl. it's like a more... flavourful version of ochazuke. there was an ozu retrospective at film forum to commemorate his birth / death and i saw his film 'the flavour of green tea over rice'
from left to right, i steamed different green leafy veg : long napa cabbage, bok choy, choy sum, edamame and watercress. this would go on top of the rice and stir fried veg in the circular black container. i stir fried long beans, carrots and onions and sauteed mini king oyster and shiitake mushrooms. instead of typical white rice, i cooked thai riceberry black rice in a mixture of coconut milk and cold brewed green tea. the dish is very simple and light so i thought the nutty flavour of the rice would complement it well. i also fried firm tofu that was coated in rice flour and shichimi togarashi.
my tea paste consisted of gunpowder green tea leaves, thai basil, mint, sesame seeds and peanuts. i forgot to get fresh coriander and add in a teaspoon of matcha. i also made this dish over 2 days so the tea paste oxydised a bit but that's okay. not pictured, i made a seaweed salad with cucumbers and bean sprouts and lightly pickled shredded jicama and green korean radishes
Have you ever wondered what makes Thai cuisine so enchanting ?
Perhaps it's the delicate balance of flavors, the aromatic herbs and spices, or maybe it's the humble grain that serves as the foundation of every meal: rice.
Join us on a journey through Thailand's vibrant landscapes as we uncover the stories behind ninet unique varieties of Thai rice, each with its own history, flavor, and special place in the heart of Thai culture.
1. Khao Hom Mali 105
First on our journey is Khao Hom Mali 105, perhaps the most celebrated of Thailand's rice varieties. With its long, slender grains and an enchanting aroma reminiscent of pandan leaves, this jasmine rice isn't just a staple—it's a symbol of Thai heritage.
Khao Hom Mali 105 originated in Bang Khla District, Chachoengsao province in 1954. This variety was officially registered as Khao Dawk Mali 105 in 1959. Its delicate fragrance and soft texture when cooked make it the perfect companion to spicy curries and stir-fries.
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2. Khao Hom Mali Thung Kula
Next, we venture to the vast plains of Thung Kula Rong Hai, spanning over 2 million rai (aroung 0.79 acres) across five provinces: Surin, Roi Et, Sisaket, Yasothon, and Maha Sarakham where Khao Hom Mali Thung Kula rice is grown. A premium jasmine rice variety celebrated for its exceptional fragrance and quality. Originally, the Thung Kula Rong Hai plain was arid. However, through land development efforts by government and other organizations, the area has become fertile again and is now a major producer of Khao Hom Mali Thung Kula.
When cooked, the rice is soft, fluffy, and exudes a natural sweetness. This variety has even earned Geographical Indication (GI) status, marking it as unique to this region.
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3. Khao Sang Yod
Khao Sang Yod, originated from Phatthalung Province is a nutritious rice with long grains that range from white and red to dark red. Khao Sang Yod is renowned for its exceptionally high nutritional content. When cooked, the rice becomes chewy, exceptionally soft and maintains its tenderness even when cooled.
Khao Sang Yod Muang Phatthalung is the first rice variety of Thailand that has been registered as Geographical Indication (GI) in 2016.
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4. Khao Riceberry
Introducing Riceberry, a modern gem in Thailand's rice repertoire. This purple-hued rice is a crossbreed between Khao Hom Mali 105 and a local black rice (Khao Jao Hom Nil) variety, developed by the Rice Science Center at Kasetsart University.
With its slightly chewy texture and mild, nutty flavor, Riceberry is not only delicious but also a nutritional powerhouse—rich in antioxidants like anthocyanin, fiber, and essential vitamins. It's become a favorite among health enthusiasts and gourmet chefs alike.
Did you know that the deep purple color of Riceberry comes from its high anthocyanin content, the same antioxidant found in blueberries.
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5. Khao Mun Poo
Khao Mun Poo, also known as Thai red rice, named for its distinctive reddish-orange hue that resembles the color of crab fat—'Mun Poo' translates to 'crab fat' in Thai. This rice offers a soft, slightly sticky texture when cooked, with a subtle earthy flavor.
Khao Mun Poo is cherished for both its taste and health benefits. The distinctive orange-red hue is attributed to its high levels of carotenoids, which are antioxidants that play a vital role in maintaining optimal eye health.
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6. Khao Jek Chuey Sao Hai
As we continue our journey, we arrive in the Sao Hai district of Saraburi province, home to Khao Jek Chuey Sao Hai, a rice variety steeped in legend and tradition. With long, firm grains and a distinctive taste, this rice is less sticky than typical Thai varieties, making it perfect for fried rice and dishes where separate grains are desired. Historically, this rice was favored by Chinese traders.
Khao Jek Chuey Sao Hai also earned Geographical Indication (GI) status.
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3 Popular Thai Sticky Rice Varieties
1. Khao Niao Kor Khor 6
Venturing into the realm of sticky rice, we first encounter Khao Niao Kor Khor 6 (RD6). Developed by Thailand's Rice Department (hence the 'Kor Khor'), this variety features short, plump grains that become wonderfully sticky when cooked. Its exceptional stickiness makes it ideal for forming into balls to dip into dishes like som tum or Nam Jim Jaew (Thai BBQ dipping sauce).
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2. Khao Niao Dam
Khao Niao Dam, or black sticky rice, an eye-catching grain with a deep purple-black hue. When cooked, it transforms into a glossy, sticky delight with a slightly sweet and nutty flavor. Rich in antioxidants, particularly anthocyanins, this rice is as nutritious as it is delicious. It's often used in Thai desserts like black sticky rice pudding or combined with coconut milk for a luscious treat.
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3. Khao Niao Khiaw Ngu
Lastly, we explore Khao Niao Khiaw Ngu, intriguingly named 'snake fang glutinous rice' due to its slender, pointed grains. This variety offers a delicate aroma and is slightly less sticky than other glutinous rice types, resulting in a soft, chewy texture when cooked. It's ideal for dishes that require a balance between stickiness and grain separation, like certain traditional sweets or for making steamed sticky rice, a key ingredient in the renowned mango sticky rice. Cultivated mainly in northern Thailand, this rice carries cultural significance in local ceremonies.
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As we've journeyed through the rich tapestry of Thai rice varieties, it's clear that these grains are more than just food—they're the embodiment of Thailand's culture. Some are newly developed from the wisdom of the Thai people, adapting to meet the demands of modern consumption trends.
From the fragrant fields of Khao Hom Mali to the vibrant hues of Khao Riceberry, each variety tells a story of the land and its people. So next time you savor a Thai dish, remember that the humble rice at its heart carries generations of tradition and flavor, answering the question of what truly makes Thai cuisine so enchanting.
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Thai Lager: Cheers Riceberry Selection
I don’t have the most sophisticated palate, especially when it comes to beer, but I did not taste rice at all and it made me sad. But now at least I’m aware of riceberry and am excited to keep an eye out for it!
The problem with buying a sandwich at the European grocy store near work is that you're bound to be hungry and therefore end buying a bunch of other things. Does anyone have any recipe of riceberry rice? I just bought a kilo of it and I don't know what to do with it.
during LIVE EXPRESS rehearsal, they celebrate itavichi’s birthday who just hit 59 years old~
soon hitting 60s XAX;;;
at cooking class, Riceberry with asparagus and mushrooms
contains a lot of antioxidants such as polyphenols, is highly nutritious
yia yia
so yea is healthy rice...(check the price...) and is costly....unless your country is farming it...but might be still selling higher cost compared to white rice (cover face) but if cheap then good for you (though brown rice is also healthy just is less sweet compared to white rice, i havent tried riceberry XP)
for those who dont know
LIVE EXPRESS goods list is out!!
a very long list and yea LIVE EXPRESS is means SHIPPING/MAILING lol...
(not train express XD)
so this is nana and keitan wearing matching clothing
(keitan really look like have a very long body when comparing to nana’s height)
Pione grapes (bigger than normal grapes)
from Kagawa Prefecture
normally pione are supposed to be seasonal during late summer to fall
but Omama manage to get it in advance and pass to nana
and she happily ate it and prepare for LIVE EXPRESS rehearsal! YEA!
and another dish she ate during cooking class and trying out to cook it
she call it nori tama spicy yu men, which is like seaweed egg spicy oil noodles
she had help from aniki (under his teaching) to make egg fluffy
and added bean sprouts
smile gang hit ep 900~
yeaaa
for this ep she and misato went to KAC/king amusement creative which is a department of king record
interview some of the staff in there (including sumire ^^;;)
of course also interview her boss, mishi-p~ XP
next goal 1000! (100 more ep!)
final rehearsal before actual live
LIVE EXPRESS shipping soon!
they did all final check
sound, dance, movement (where to walk), directing and
all songs, all checked carefully~
its very extremely hot, extremely intense, and
extremely enjoyable
have a wide selection of songs and a
variety of tour-like contents, so please be sure to
look forward to it by all means
(YES I WILL BE LOOKING FORWARD TO IT!! I M GOING TO CHIBA LAST LIVE XP)
and as the photo showed yatapon’s drum
it had the live tour logo~
LIVE EXPRESS~
the other day she ate Genmaicha jelly at cooking school
this time she tried to use another tea, Hojicha and make it into jelly
and sprinkle with Kinako
and with few Kuromame (Sweet Black Soybeans) honey
and soon few more days LIVE EXPRESS starting soon...hopefully i got strength and being not so lazy to update about LIVE EXPRESS this time round XP
especially on the week when i m flying ^^;;; ganbarimasu~
also Metanoia is coming out soon have you preorder yet??
http://www.cdjapan.co.jp/tokuten/anime_KICM-1954
https://www.hmv.co.jp/en/artist_%E6%B0%B4%E6%A8%B9%E5%A5%88%E3%80%85_000000000170763/item_METANOIA_9730788
also lastly Symphogear XV 1st ep is coming on 6 july (midnight ^^;;) so at most we get subs on 7-8 july do look forward to it
Fried Eggs by Rice Bran Oil Mixed with Chinese Vegetable Stew, Genuine Cow Milk, Spicy Chicken Bacon, Hokkaido Milk Favor Sausage, served with Riceberry