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How to cook Thai rice

How to cook Thai rice

How to easily cook Thai-style rice.

Personally Thai rice is a dish I eat every day, especially rice basmati and cooked white only with oil and salt in cooking, but the reason is not only related to the diet but because of my Caribbean companion where rice is a dish always present in the daily meal.

In Thailand it’s the same thing and if you’ve been there you’ve definitely tried the “sticky” rice in the dishes.

Do you still feel watering to think about the sticky rice Kao Niaow you enjoyed in Thailand?

Maybe you’ve never tried it, but now that winter is coming and the cold weather is approaching, it may be important to eat starchy foods.

Kao Niaw (sticky rice) is a staple food in Thailand.

Traditionally, Thai sticky rice is steamed in a cone-shaped woven bamboo basket and an aluminum pot (made specifically to prepare rice).

The consistency is dense because the rice is meant to be eaten with your hands.

Rice in Thailand, is perfect for workers because it

can be consumed in fields and construction sites where there are no tools and are bulky to carry.

Sticky rice has a tendency to be digested slowly and this allows compared to other forms of rice to leave a substantial amount of energy for several hours.

Muay Thai fighters often say that rice makes you strong.

You can eat a little and leave it for later because it will last a long time and this also makes it economically useful for people with limited financial resources.

The dense, rich taste of rice is something you won’t forget.

Ps. Sticky rice, when sold in packs, is often labeled as glutinous or sweet rice. If you can’t find it in your general supermarket, try visiting an Asian grocery store. There are several varieties of sticky rice, including different colors and grain lengths.

How to cook Thai riceHow to cook Thai riceHow to cook Thai rice

The simpleice and authentic Thai recipe for rice used by Muay Thai fighters:

1. Soak the “short-grained sticky” rice for 24 hours.
2. Put on the rice stove in a saucepan. The water level must be up to the rice; neither superior nor inferior.
3. Turn on the fire over low heat and wait for the water to be absorbed.
4. Done.

Ps. Do not keep the rice in the pot long after it is ready because it goes bad and takes the wrong taste, it must breathe

Enjoy your meal!

Andrea

Andrea
Andreahttps://expertfightingtips.com
Con una passione per la difesa personale e gli sport da combattimento, mi distinguo come praticante e fervente cultore e ricercatore sulle metodologie di allenamento e strategie di combattimento. La mia esperienza abbraccia un vasto panorama di discipline: dal dinamismo del Boxing alla precisione del Muay Thai, dalla tecnica del Brazilian Jiu-Jitsu all'energia del Grappling, dal Combat Submission Wrestling (CSW) all'intensità del Mixed Martial Arts (MMA). Non solo insegno, ma vivo la filosofia di queste arti, affinando costantemente metodi e programmi di allenamento che trascendono il convenzionale. La mia essenza si riflette nell'autodifesa: Filipino Martial Arts (FMA), Dirty Boxing, Silat, l'efficacia del Jeet Kune Do & Kali, l'arte della scherma con coltelli e bastoni, e la tattica delle armi da fuoco. Incarno la filosofia "Street Fight Mentality", un approccio senza fronzoli, diretto e strategico, unito a un "State Of Love And Trust" che bilancia l'intensità con la serenità. Oltre al tatami, la mia curiosità e competenza si spingono verso orizzonti diversi: un blogger professionista con la penna sempre pronta, un bassista dal groove inconfondibile e un artigiano del coltello, dove ogni lama è un racconto di tradizione e innovazione. Questa sinfonia di abilità non solo definisce la mia identità professionale, ma dipinge il ritratto di un individuo che nella diversità trova la sua unica e inconfondibile voce e visione. Street Fight Mentality & Fight Sport! Andrea

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