Perfectly savory and creamy rice that smells delicious from kaffir lime leaves ingredients that you have to try.
Have you ever seen or even used kaffir lime leaves in your cooking? Some of the recipes I share on HIVE also use kaffir lime leaves.
Usually, kaffir lime leaves are used in our traditional recipes to create a distinctive delicious aroma that is similar to lime but stronger. Meanwhile, what is even more interesting is that kaffir lime fruits are used as a soap mixture for bathing corpses in the Islamic religion, before the corpse is buried.
Back to the topic, the use of kaffir lime leaves is also similar to bay leaves. However, bay leaves are more likely to be used when they are dry, because dried bay leaves will emit a fragrant fragrance. Meanwhile, kaffir lime leaves are only used fresh to take advantage of their fragrant aroma. Dried kaffir lime leaves will no longer have a pleasant fragrance.
The shape of kaffir lime leaves is quite unique. With a large size. On large leaves, sometimes I often find shapes like heart shapes. Quite interesting, right?
Because kaffir lime leaves dry out quickly and they lose their function as fragrant leaves, that's why I have to use them as quickly as possible in my kitchen. So, this time I made kaffir lime rice which is popular in my area.
Kaffir lime rice is usually cooked with plant-based butter (margarine) which increases the aroma and savory and creamy taste. For seasoning, just use garlic and a pinch of salt.
Then, for serving you can use your favorite protein and vegetables. In this recipe, I use air-fryer tofu, also cauliflower, and fresh lettuce.
KAFFIR LIME RICE INGREDIENTS
- 2 cups of cooked rice
- 10 kaffir lime leaves, thinly sliced
- 3 tablespoons plant-based butter/margarine
- 3 cloves of garlic, chopped
- a pinch of salt
To make this recipe is very simple. You just need to stir-fry cooked rice with plant-based butter, chopped garlic, and sliced kaffir lime leaves.
First, slice the kaffir lime leaves as thinly as possible. A tip, try to remove the bone part of the leaf in the middle of the leaf. Then, roll them a few leaves at a time and then slice. This makes it easier to get thin sliced kaffir lime leaves.
After we have prepared chopped garlic, and also sliced kaffir lime leaves, start cooking by melting margarine first.
Then, add chopped garlic and sliced kaffir lime leaves. Stir well until they give off a nice fragrant aroma. Then, add salt.
Add rice once the margarine, garlic, and fragrant kaffir lime leaves. Mix them well. Cook over medium heat. Continue stirring until there are no lumps of rice and the rice has been mixed completely with the margarine mixture. The rice will change color to yellow. So, make sure there are no more parts of the rice that are still white. Remove and serve with another side dish.
AIR FRYER TOFU
Anyway, I air-fryer the tofu before I cook the rice. So, they will ripen together later. Preheat the air fryer first.
- 2 blocks of tofu
- enough coriander powder
- enough oil to spray on the tofu surface
Tofu contains a lot of water. That's because they have to be stored in the refrigerator with a container filled with water to maintain their freshness.
Slice tofu into pieces, then dry tofu with paper towels. Do this slowly so they don't break.
Spread tofu slices with coriander powder on both sides of them. Then spray or smear with oil until evenly distributed on both sides.
I cooked them in the air-fryer for 15 minutes per side. You can also use 10 minutes per side depending on the texture of the tofu you want.
Something untoward happened and I wasn't aware of it. My air-fryer's electrical connection was lost when I left the tofu and cooked something else. So, you can see here that the final result of the air fryer is not as crispy on the outside as usual.
GARLIC CAULIFLOWERS
I use boil and stir-fry for the cauliflowers. Of course, you can use roasted cauliflowers in an oven.
- 1 cauliflower head
- 2 cloves of garlic, finely chopped
- 2 tablespoons of plant-based butter/margarine
- 1/2 teaspoon of salt
- 1/2 teaspoon of coriander powder
- (optional) 1/2 teaspoon of chili flakes
- (optional) 1/2 teaspoon of chili powder
Bring water to a boil. Then, add the cauliflowers which have previously been cut into pieces. Also, add half a tablespoon of salt. Boil them with a cover for about 5 minutes. Lift, then drain.
Melt the margarine, then add chopped garlic, coriander powder, and salt, as well as chili flakes, chili powder for the optional ingredients.
Add boiled cauliflowers once the seasoning has become fragrant. Stir well carefully so that the boiled cauliflowers do not have a crushed texture.
Once they have mixed well for a while, remove them and serve with rice and tofu.
SERVING
All ingredients have been cooked and ready to be served. I arranged all the elements on a serving plate.
I also added fresh lettuce, sesame seeds, and chili sauce for the serving. So, this is the result!
In fact, I really like the taste of seasoned rice this way. Savory and creamy from the margarine I use! This is also because the fragrance of kaffir lime leaves is incredibly authentic.
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
