>> Saturday, 18 September 2010
Combine first 6 ingredients. Boil until the meat is fork-tender. Add water if needed.
Remove the meat from the broth. Set aside. I fried a few pieces of meat for added texture to the whole dish. You may strain the stock/broth to another bowl if you want to get rid of the garlic and ginger.
Add freshly-cooked rice and saffron threads to the broth (about 5 cups of broth) and simmer gently until the rice becomes creamy, add water if the mixture becomes too thick. Turn off the heat. Stir in the cooked meat.
Serve topped with crispy-fried beef slices, sliced boiled egg, crispy-fried garlic, chopped scallions and fish sauce/salt & pepper to taste.
* That alternating slices of fried beef and yellow "stuff" is actually the boiled egg. So funny looking, but it actually tastes good though. =)