"If you want to cook well you can't do it without the basics. If you want to experiment, you need these basics even more." From chicken stock to foie gras foam, it's all explained in The Basics: The Techniques of Continental Cooking. Due out in the U.S on 15 June 2007, it's available for pre-order from Amazon.
The following three winners were chosen from hundreds who submitted their favorite basic recipe for our "Basics Contest." Each winner will receive an autographed copy of the book. Leading off, Nasi Lemak is a basic recipe from Malaysia where it's a breakfast staple.
Nasi Lemak (Fragrant Coconut Milk Rice), Gary H.
2 cups rice (preferably Basmati), rinsed and drained
2 cups coconut milk
1 cup water
3 Pandan (Screwpine) leaves, knotted
1/2 fresh ginger root, peeled and thinly sliced
1/2 fresh lemongrass stalk
2 shallots, peeled and finely chopped
1/4 teaspoon of fenugreek seeds
1 teaspoon salt
Rinse the rice thoroughly and drain. In a pot over medium heat, stir together the rice, coconut milk and water. Add the Pandan leaves, ginger, lemongrass, shallots, fenugreek seeds and salt into the pot. Bring to a boil. Lower the heat and simmer for about 10 to 15 minutes until all of the water has been absorbed. Loosen the rice with a wooden ladle. Cover using a tight-fitting lid and steam the rice on very low heat for about 10 minutes or until rice is completely cooked. Gently fluff the rice.
See the next two winning recipes after the jump