Juk

Recipe type: Main Dish

Prep Time: 0:30

Cook Time: 1:30

Cuisine: 8

Ingredients

1 tsp. rice oil
1 small piece of fresh ginger (1-inch cube)
¼ jalapeno (remainder reserved for topping)
1 lemon grass stalk
5 garlic cloves
1 C. jasmine rice
7 C. water
1 Tbsp. lime juice
1 tsp. fish sauce
1 Tbsp. soy sauce
Kosher salt
Shredded chicken or roasted pork for garnish

Salad
½ red onion, sliced thin
2 carrots, peeled and cut julienne
1 bunch cilantro leaves, picked
¼ head green cabbage, sliced thin
¼ tsp. fish sauce

Spicy Soy
¼ C. soy sauce
1 tsp. fish sauce
Pinch of red pepper flakes
Remaining jalapeno, diced small

Instructions

Heat the rice oil in a 4-quart pot over medium heat. Add ginger, jalapeno, lemon grass and garlic and cook until the fragrance is released, approximately 2 minutes. Add rice and water, bring to a boil and then reduce to a simmer. Cook for approximately 90 minutes or until all the liquid is absorbed and is rice is of porridge consistency. Remove ginger, lemon grass, garlic and jalapeno. Season with lime juice, fish sauce, soy sauce and salt. Garnish with meat, salad and spicy soy. Enjoy!

Salad Mix all ingredients together and allow to sit for 10 minutes.

Spicy Soy Combine all ingredients and allow to sit for 1 hour.