Semi-Milled Jasmine Rice Cooking Instructions

• • Rinse 200g (1 cup) of rice until water runs clear.
  • Add strained rice to a pan with 350ml (1½ cups) of water.
  • Quickly bring water to a boil & then immediately reduce to the lowest heat.
  • Cover pan with a lid & leave to simmer for 20 minutes.
  • Turn off stove & leave covered for another 5 minutes before serving.

Rice Cooker Ratio – 1 : 1½ Rice to water.

Fried Cauliflower & Salsa Verde Cooking Instructions

• Blanch the cauliflower florets in seasoned boiling water for 30 seconds then plunge into iced water to stop the cooking. Combine the ingredients for the marinade in a bowl and then add and mix in the cooled cauliflower florets. Allow to sit for 10 mins.

• Dredge the marinated cauliflower in the spiced flour mix. Return to the marinade and dredge for a second time for an extra level of crispy coating.

• Heat your fryer (or oil in a deep pan) to 170 C and fry the coated florets for 3 mins. Season with salt straight after frying.

• Place all the ingredients for the Salsa Verde in a blender and blitz on full power for one minute.

• Serve over Ibis Rice Semi Milled Jasmine Rice, garnish with light soy sauce & fresh coriander. Serve Holy Basil Salsa Verde over the Crispy Cauliflower or on the side.

• Rinse 200g (1 cup) of rice until water runs clear.
• Add strained rice to a pan with 350ml (1½ cups) of water.
• Quickly bring water to a boil & then immediately reduce to the lowest heat.
• Cover pan with a lid & leave to simmer for 20 minutes.
• Turn off stove & leave covered for another 5 minutes before serving.

Rice Cooker Ratio – 1 : 1½ Rice to water.

Fried Cauliflower & Salsa Verde Cooking Instructions

• Blanch the cauliflower florets in seasoned boiling water for 30 seconds then plunge into iced water to stop the cooking. Combine the ingredients for the marinade in a bowl and then add and mix in the cooled cauliflower florets. Allow to sit for 10 mins.

• Dredge the marinated cauliflower in the spiced flour mix. Return to the marinade and dredge for a second time for an extra level of crispy coating.

• Heat your fryer (or oil in a deep pan) to 170 C and fry the coated florets for 3 mins. Season with salt straight after frying.

• Place all the ingredients for the Salsa Verde in a blender and blitz on full power for one minute.

• Serve over Ibis Rice Semi Milled Jasmine Rice, garnish with light soy sauce & fresh coriander. Serve Holy Basil Salsa Verde over the Crispy Cauliflower or on the side.

KANEDA PEN

Chef Director, MAMAPEN

Cambodian born & London based chef, Kaneda, took a humbling dive in to hospitality following a successful media & advertising career, cutting his culinary teeth with a year at the contemporary Japanese restaurant, Aqua Kyoto. He then moved on to ply his trade within the London BBQ scene, rising to head chef with Flank and subsequently joining From The Ashes, both advocates for sustainability and regenerative farming practices. 

At the helm of Mamapen, Kaneda’s mission is to champion Khmer food in London and beyond. His style is fun, unfussy with nods to traditional flavours yet unburdened by them.

KANEDA PEN

Chef Director, MAMAPEN

Cambodian born & London based chef, Kaneda, took a humbling dive in to hospitality following a successful media & advertising career, cutting his culinary teeth with a year at the contemporary Japanese restaurant, Aqua Kyoto. He then moved on to ply his trade within the London BBQ scene, rising to head chef with Flank and subsequently joining From The Ashes, both advocates for sustainability and regenerative farming practices. 

At the helm of Mamapen, Kaneda’s mission is to champion Khmer food in London and beyond. His style is fun, unfussy with nods to traditional flavours yet unburdened by them.

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