Bangkok Hoppin' John
serves 2-4
This is a variation on the Lee Brothers' recipe for Saigon Hoppin' John featured in the New York Times on New Year's Day 2003. We increased the ratio of black-eyed peas to rice since we like the peas so much. To make our version more Thai than Vietnamese, we added fresh ginger and substituted kaffir lime leaves for lemongrass.
2 cups dried black-eyed peas
2 teaspoons olive oil
1 can coconut milk
4 green onions, thinly sliced
1 thin slice (coin) peeled fresh ginger
1 Thai chile, thinly sliced
2 kaffir lime leaves
3 cups water
1 cup jasmine rice
1/2 cup chopped cilantro
2 limes, quartered
prep: 10 minutes
total: 5 hours 25 minutes
large bowl
colander
can opener
large saucepan with cover
colander
1. Rinse and drain the dried peas. Cover them with lots of fresh water and soak 4 hours.
2. Drain the peas. Open the can of coconut milk. Spoon out 2 tablespoons of the thick coconut cream and add it to a large saucepan over medium heat. When the cream is hot, add the green onions and cook until soft, 3-5 minutes.
3. Add the ginger, Thai chile, kaffir lime leaves, remaining coconut milk and the water. Bring the broth to a boil. Reduce the heat and simmer 5 minutes.
4. Add the peas and simmer, uncovered, until they're tender, 20-30 minutes. Stir in the rice and cover. Simmer on low heat until the rice is tender, another 20-30 minutes.
5. Remove the saucepan from the heat and let the dish sit, covered, until ready to serve. Sprinkle each plate with the cilantro and serve with a quarter lime for squeezing on the side.
2. Drain the peas. Open the can of coconut milk. Spoon out 2 tablespoons of the thick coconut cream and add it to a large saucepan over medium heat. When the cream is hot, add the green onions and cook until soft, 3-5 minutes.
3. Add the ginger, Thai chile, kaffir lime leaves, remaining coconut milk and the water. Bring the broth to a boil. Reduce the heat and simmer 5 minutes.
4. Add the peas and simmer, uncovered, until they're tender, 20-30 minutes. Stir in the rice and cover. Simmer on low heat until the rice is tender, another 20-30 minutes.
5. Remove the saucepan from the heat and let the dish sit, covered, until ready to serve. Sprinkle each plate with the cilantro and serve with a quarter lime for squeezing on the side.
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