Thai food is essentially a perfect blend of dishes from a wide variety of Asian countries, with Chinese cuisine making a not insignificant contribution. Immigrants from various countries provided new impulses. From America, the Portuguese brought hot chilies to Thailand. The fiery peppers revolutionized Thai food culture, and numerous spicy dishes developed. However, the Thais modified many of the dishes in creative and tasty ways, substituting the ingredients for the local food. This resulted in exciting compositions of exotic flavors, colors, and textures – like the Chao Na Bowl.

Chao Na Bowl

Healthy Thai bowl: rice topped with vegetables, crispy anchovies, and oyster sauce dressing.

(Chao Na is a Thai word – and it means rice farmers). This recipe is adaptable to any amount of servings. As a rule, calculate 100 to 120 grams of dry rice per person if the rice is your main dish and 60 grams of dry rice per person if its the side dish.

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Course Main Course

Cuisine Thai

Ingredients

  

• Riceberry Rice
• Cucumber
• Long beans
• Capsicum (red, yellow, and green)
• Kidney beans
• Oyster mushroom
• Salted crispy anchovies
• Torch ginger flower (or other edible flowers)
• White sesame
• Young pepper
• Garlic
• Coconut milk
• Sesame oil
• Fish sauce

Instructions

 

• Heat vegetable oil in a wok, sauté garlic and add riceberry rice, fish sauce and coconut milk. Transfer to serving bowl.
• In the wok, sauté garlic and add oyster mushroom, oyster sauce and sesame oil. Use the mushroom to serve over rice, and the sauce as dressing.
• Dice capsicum, cucumber, and long beans.
• Top to sautéed rice with diced vegetables, kidney beans, crispy anchovies, torch ginger flowers, young pepper and sautéed mushroom.
• Add mushroom oyster sauce dressing and sprinkle with white sesame to serve.

Keyword Bowl, Rice

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