I made this last night for family and friends as I wanted something light and fresh but full of flavour. Served it with sate ,chicken,lamb,prawn and salmon. A huge hit. Looked very impressive ,tasted divine and was something so different from usual Christmas fare. I used 350 g of rice as 200g not enough for 7 people but then there were leftovers to give away . Love to give my guests take aways. They reported it ate very well today too Thank you and Happy new year x
This looks FANTASTIC. @OTK I love the fact that the recipe is not too fussy. All of your recipes sound amazing but a lot of them involve too many steps, and I like that this is simple. I also really like that it is veggie forward. I would love to see more veggie (read healthy) forward recipes that are simple! Thanks.
We use fresh coconut to make a similar Thengai Saadham in tamil cuisine in South India and it's lovely to read that this is similar to Nasi Lemak as well. It would be really great to hear of the traditional dishes that inspired you and would be appropriate to credit them as well.
@@FC-us5zg Thank you and Bravo. So many people just waiting to feel slighted and offended. Just enjoy it wherever you are and from. We will not hunt you down to see if you thanked everyone on the planet before praising it's use. Just relax and nosh, people.
So delish! An easy way for me to recreate the coconut rice dishes so loved when living in Tamil Nadu, India for four years. Intrigued by the way you cooked the beans and will replicate. Thank you OTK team.
I made this the first time I saw the video. I am now officially addicted to the peanut crunch. Its fabulous as a sprinkle on salad and spectacular on a slice of ripe melon...along with pretty much anything else. I've had to go and buy the book now 🙂
The peanut crunch is amazing!!! My extra good thing: I Made mexican style ceviche in corn toasted tortilla, dressed with the peanut crunch. Delicious!!!!
He referred to his book OTK - Extra Good Things more than once. I have the book, and I'm sure this recipe is not in there. Am I mistaken on what he said?
I love EVERYTHING that you create! What brand is your food processor? It doesn't have a lot of grooves in the bowl and lid that are very difficult to clean. Thank you for creativity!
Otto, this is the GREATEST rendition of Nasi Lemak I've ever tasted (yes I cooked it the same day I saw your video)! Can you please please please give your twist to sambal ikan bilis (anchovies sambal)? I'm very sure Helen would have her own version but I don't recall her publishing it. PS: To Asians, your recipe yields only 4 portions, but they are REALLY REALLY WHOLESOME! Thank you so much for putting your amazing interpretation to this beautiful Asian staple. Greetings from Malaysia!
Thank you! Strange about the link, it seems to work for us but you can also locate the recipe here: ottolenghi.co.uk/recipes/coconut-rice-with-peanut-crunch
I’ve tried this with almonds instead of peanuts and parsley instead of mint and coriander and still was amazing, I couldn’t stop eating it! Thank you! I was thinking to cook this for friends as a side dish to a main vegetarian meal, and I know that a dhal or a curry would fit well, but since I am not a big fan of those, I would like to ask, is there anything else that you could recommend to it?
What an excellent idea, especially for those who can't eat peanuts. If you have Extra Good Things, you could serve the rice along the Celeriac skewers, the root vegetables and harissa chickpeas or the Shawarma cauliflower. Enjoy!
Maybe you could make some demi-fried tofu, dressed with a lot of lime/ketjap manis/sesame oil/garlic dressing. That's what I used to eat growing up and it is a semi-crunch-semi-chewy favourite at our house😁
Same question from me, please. Maybe I need to hand write it in the book? Update: I just hand-wrote it in the Notes page at the back of the book. Good that the OTK / publisher decided to include blank pages in the cookbook. I’ve already put them to good use!
This recipe isn't from EGT but we thought it fitted the EGT concept so well we wanted to include it in this series. Think of it as an Extra Good Recipe ;)
Can kaffir lime leaves be used instead of makrut lime leaves? Not sure I can find them, but kaffir is readily available. Will the taste be significantly different? Thank you.
We used 200g of rice and 500ml of liquid (300ml coconut milk + 200ml of water). You can find the full written recipe via the link in the video description. Enjoy!
looks amazing!! looking forward to try both these recipes, but i have a question, if we don't find the fried shallots where we live, how can we make a version of it ourselves? what's the secret for these fried shallots?
@@laraogel If you want a written recipe check out Serious Eats. If you want a video, Samin Nosrat made fried shallots for her NY Times Thanksgiving video last year - it's on youtube.
This recipe isn't in either book but we thought it was so fitting and the peanut crunch is sooo good, we had to include it. Think of it as an Extra Good Recipe ;)
Absolutely loved this video Ottolenghi & Noor! I’m your biggest fan, to a point of covering your recipes & variations on my own channel, so I hope you check it out! 😉 The peanut crunch is amazing & so versatile. The simplicity of this is incredible & can’t wait to cover something soon 🔜 Hibb
The peanut crunch is called serundeng in the Indonesian kitchen. It's lovely
I really like these recipes. I just found them on the Internet. Thank you I like the peanut crunch to.
I made this last night for family and friends as I wanted something light and fresh but full of flavour. Served it with sate ,chicken,lamb,prawn and salmon. A huge hit. Looked very impressive ,tasted divine and was something so different from usual Christmas fare. I used 350 g of rice as 200g not enough for 7 people but then there were leftovers to give away . Love to give my guests take aways. They reported it ate very well today too
Thank you and Happy new year x
This looks FANTASTIC. @OTK I love the fact that the recipe is not too fussy. All of your recipes sound amazing but a lot of them involve too many steps, and I like that this is simple. I also really like that it is veggie forward. I would love to see more veggie (read healthy) forward recipes that are simple! Thanks.
We use fresh coconut to make a similar Thengai Saadham in tamil cuisine in South India and it's lovely to read that this is similar to Nasi Lemak as well. It would be really great to hear of the traditional dishes that inspired you and would be appropriate to credit them as well.
Credit Deez nuts in your 🥧 🕳️
Exactly. Giving credit before appropriating another culture is the right way to do things
Coconut is a staple food in many cultures, as far apart as Thai and Creole cuisine. I don't see any cultural appropriation here - just inspiration.
@@FC-us5zg
Thank you and Bravo. So many people just waiting to feel slighted and offended.
Just enjoy it wherever you are and from. We will not hunt you down to see if you thanked everyone on the planet before praising it's use. Just relax and nosh, people.
Cooking since ages often inspired by your book recipes, and only today i discover you have a youtube channel. Subscribed.
Welcome!
Wow ! I want to try this recipe definitely ! Bravo !
İ love this recipe with the ' extra good thing '. Amazing as always...!
Greetings from Spain.
Love the vegan aspect of these plates, thank you❤
So delish! An easy way for me to recreate the coconut rice dishes so loved when living in Tamil Nadu, India for four years. Intrigued by the way you cooked the beans and will replicate. Thank you OTK team.
I made this the first time I saw the video. I am now officially addicted to the peanut crunch. Its fabulous as a sprinkle on salad and spectacular on a slice of ripe melon...along with pretty much anything else. I've had to go and buy the book now 🙂
This is the jolt that my coconut rice needs, thank you, tho I’d use toasted cashews, coz coconut and cashews - of course!!
I know this dish is pure heaven. I can feel the flavors. ❤ in my mouth. Its gorgeous. 💗
This is *next level* coconut rice. I'm inspired to try cooking this, not sure how close I'll get but will be fun trying. Thank you!
Healthy and tasty, excellently cooked food with ingredients of the best nutritional quality!
I love love love your coconut rice recipe….. thank you
This looks delicious. Excited to try this recipe!
The peanut crunch is amazing!!! My extra good thing: I Made mexican style ceviche in corn toasted tortilla, dressed with the peanut crunch. Delicious!!!!
Fab idea!
Reminds me a bit of Egyptian Koshari with the combination of textures playing a very important role.
yet another recipe that is not in the book and looks soooo yummy! thanks for the extra good recipes!! can't wait to try it! :)
Awesome !
I've got to try both of those recipes. Just amazing❤️
Fabulous. Am allergic to peanuts so I’m going to make the coconut crunch with cashews. Can’t wait to try it. Thanks.
Great idea! Let us know how it turns out. :)
That recipe is deliciouuuuuus. Goes on my list!!!!!!!
Just found your channel and looking forward to more recipes ❤
U are making me hungry , looks so good 😊 love watching u cooking
Wowww looks interesting i love your recipe
Perfect! Will def make 👌
Tried two days ago it's so refreshing and good!!
Yum it all looks so good
I love this😋😋. I'm definitely going to try this. Thank you soo much 💓
What cookbook is this recipe in? i have the Extra Good Things from the OTK and its not in there
So yummy. Please do tell what brand of non-stick large pan you are using.
He referred to his book OTK - Extra Good Things more than once. I have the book, and I'm sure this recipe is not in there. Am I mistaken on what he said?
Otto, your food is so good can’t wait to try it 👍😊
Delicious!
I love EVERYTHING that you create! What brand is your food processor? It doesn't have a lot of grooves in the bowl and lid that are very difficult to clean. Thank you for creativity!
Our food processor brand starts with and M and ends with a 'mix'
Will be making this for a meditation retreat this weekend in Cataluñya. Gracias!
Lucky them Siddhisvari!
Sooo good looking and delicious 😋
Beautiful and nutritious! New sub!!
That looks incredible! I need to find lime leaves..
Otto, this is the GREATEST rendition of Nasi Lemak I've ever tasted (yes I cooked it the same day I saw your video)! Can you please please please give your twist to sambal ikan bilis (anchovies sambal)? I'm very sure Helen would have her own version but I don't recall her publishing it.
PS: To Asians, your recipe yields only 4 portions, but they are REALLY REALLY WHOLESOME! Thank you so much for putting your amazing interpretation to this beautiful Asian staple.
Greetings from Malaysia!
Thank you Alex! We're so pleased you liked it and what a great idea! We'll definitely have to look into sambal ikan bilis :)
@@Ottolenghi Is this recipe in either of the books? I can't find it, and I have both.
amazing!!
Lovely. Do you cook on induction?
Cooles Rezept 👍🏻
Is the cocos oil in the pan healthy ???? Fried
I really like the shape of that knife
Yummy,yummy ❤
Can't wait to try this! The chapters in the description are perhaps from a previous video? 😊
Yay! Fixed now, thanks for pointing out 😳
Looks sensational ! Not sure about the paper though??
You can leave the paper out ;)
The most beautiful word said in the entire presentation: MashAllah!
Love this.👍 I tried the recipe link and it takes me to a page that isn’t the recipe. I think I can make this without specific measurements …
Thank you! Strange about the link, it seems to work for us but you can also locate the recipe here: ottolenghi.co.uk/recipes/coconut-rice-with-peanut-crunch
would be good with cauliflower rice!
It would!
beautiful recipe.... btw, where are you located? I've wondered a few times...love your vids
Thank you Colleen! We're based in Islington in London.
I’ve tried this with almonds instead of peanuts and parsley instead of mint and coriander and still was amazing, I couldn’t stop eating it! Thank you! I was thinking to cook this for friends as a side dish to a main vegetarian meal, and I know that a dhal or a curry would fit well, but since I am not a big fan of those, I would like to ask, is there anything else that you could recommend to it?
What an excellent idea, especially for those who can't eat peanuts. If you have Extra Good Things, you could serve the rice along the Celeriac skewers, the root vegetables and harissa chickpeas or the Shawarma cauliflower. Enjoy!
Maybe you could make some demi-fried tofu, dressed with a lot of lime/ketjap manis/sesame oil/garlic dressing. That's what I used to eat growing up and it is a semi-crunch-semi-chewy favourite at our house😁
I have Extra Good Things and I do not see this recipe in it. What page is it on, please?
Same question from me, please. Maybe I need to hand write it in the book?
Update: I just hand-wrote it in the Notes page at the back of the book. Good that the OTK / publisher decided to include blank pages in the cookbook. I’ve already put them to good use!
This recipe isn't from EGT but we thought it fitted the EGT concept so well we wanted to include it in this series. Think of it as an Extra Good Recipe ;)
I love this recipe but I’d like to know if you could substitute brown basmati for the white. I hardly ever have anything but brown rice at home.
Yes, you definitely can use brown rice but you'll need to adjust the rice cooking time as it will take longer. Enjoy!
Can kaffir lime leaves be used instead of makrut lime leaves? Not sure I can find them, but kaffir is readily available. Will the taste be significantly different? Thank you.
Hi! Makrut and kaffir lime leaves are different names to the same product. Enjoy!
Gorgeous
Aaaa! @OTK question - what are the proportions rice:liquid? 1:2? This looks AMAZING
We used 200g of rice and 500ml of liquid (300ml coconut milk + 200ml of water). You can find the full written recipe via the link in the video description. Enjoy!
Why can’t I find this in the cookbook? I only find the coconut rice with sizzling onions in index. And nothing for the peanut crunch.
This one is an extra good recipe that isn't in the book but was too good not to include in the series. Yuo can find the full recipe on our website.
Serundeng?
Would it be too much of a departure to use black rice instead of white?
Not at all but cooking times and liquid amounts will change, which we haven't tested. Let us know how it turns out :)
Is there any way to get the written recipe?
Recipe link in the video details. Enjoy!
looks amazing!! looking forward to try both these recipes, but i have a question, if we don't find the fried shallots where we live, how can we make a version of it ourselves? what's the secret for these fried shallots?
fried shallots are everywhere! look in the indonesian/indian cooking aisle
or maybe that's just in the netherlands..
@@inMuro yeah, unfortunately we don't have that much of a variety of products in turkey, yet!
@@laraogel If you want a written recipe check out Serious Eats. If you want a video, Samin Nosrat made fried shallots for her NY Times Thanksgiving video last year - it's on youtube.
Be good to know how much rice to liquid.
You can find the full recipe with all the measurements via the link in the episode details. Enjoy!
Absolutely amazing as always. Which pots/pans are you using in this? Gratitude
Thank you! The main deep pan is by Serax: www.serax.com/en/collection/pure-cookware-by-pascale-naessens
Is this recipe in either of the books? I can't find it, and I have both.
This recipe isn't in either book but we thought it was so fitting and the peanut crunch is sooo good, we had to include it. Think of it as an Extra Good Recipe ;)
I'm so hungry now 😁
❤
I wanna watch fried rice recipes .
Mashallah
🙌
That's a lot of coconut.
Absolutely loved this video Ottolenghi & Noor! I’m your biggest fan, to a point of covering your recipes & variations on my own channel, so I hope you check it out! 😉 The peanut crunch is amazing & so versatile. The simplicity of this is incredible & can’t wait to cover something soon 🔜 Hibb
i cant stand the scraping of metal on teflon
We all needed to know that.
Any South Indian kitchen can make this a thousand times better.
This is child's play for most Indian kitchens. Nothing original by this Ottolenghi.