Bangkok Hoppin' John
serves 2-4
Recipe from cookthink
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.
ingredients
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
timer
prep: 10 minutes
total: 5 hours 25 minutes
tools
large bowl
colander
can opener
large saucepan with cover
colander
instructions
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.
