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Chef’s Table: Chef Kelvin Cheung

Chef's Table: Chef Kelvin Cheung


We asked India’s finest chefs to recreate a childhood dish in a fresh new way as part of our Revival theme this year! 


Preparation time: 30 minutes 

Cooking time: 1 hour 
Serves: 2-4 

8 cups or 2 lt Water or Vegetable stock 
1 knob Ginger, peeled, sliced 
1/2 cup Jasmine sweet rice, rinsed well 
1/2 cup unpolished Himalayan brown rice 
2nos. 2 by 4 inch strips of konbu 
Salt, white pepper and light soy sauce for seasoning 
25 ml Any chili oil (for garnishing only) 
25 gm Scallions, chopped 
60 gm Green coriander, chopped 



- Bring the vegetable stock or water to the boil. Add the konbu and ginger.

 - Add the rice and stir; simmer until fully cooked (about 3 hours or so) 

- Season with salt, white pepper and light soya sauce; mix well. 

- Serve garnished with toasted peanuts and a drizzle of chili oil and freshly chopped scallions and green coriander

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