Quick and easy

“Asian style risotto inspired by Master Chef of Thailand Pam, recipe from Taste Life.”

It’s always exciting to combine both cuisines from different cultures like East meets West. This fusionised risotto is so easy to make with a heaty kick in the end, all you want to do is have another bite of this rich creamy dish. This dish does really well with duck breast as an alternative to pork tenderloin.

You will need:

1 packet pork tenderloin / or duck breast

Chilli paste:
2 coriander roots
1 shallot
1 lemongrass
4 garlic
1 galangal
1 kaffir lime leaf
6 dry red finger chilli
1 teaspoon belachan (dried shrimp)

Risotto:
1 tablespoon vegetable/canola oil
1 tablespoon blended chilli paste
Japanese rice/arborio rice
1 chicken stock
1 L water
1-2 tablespoon coconut milk
Pinch salt
Knob size unsalted butter
Garnish with parmesan

To begin, you will need to combine the ingredients to make the chilli paste. You can either blend by using a blender or pound it traditionally with a motar and pestle like I did. Make sure the paste is smooth in consistency. Pre-heat the oven on 180 degrees, and let it heat while you’re searing the pork tenderloin. On a medium to high heat, add some oil to your pan and season the pork with salt. Sear each side for a good 2-3mins till it’s golden brown in colour, then place it right away in the oven for 10mins. The pork tenderloin needs to be medium to medium rare but it is always up to your general preference. While the pork tenderloin is in the oven, use a deep pan for the risotto. On medium to low heat, add a drizzle of oil to the pan, then a tablespoon of the blended chilli paste. Fry the chilli paste till fragrant and darker in colour before adding the risotto rice. Occasionally stir the rice and ladelling water into the risotto broth, then add the chicken stock, salt and coconut milk. Remove the pork out of the oven and let it rest for a few mins, the reason to rest the pork is to let release excess water, blood and oil. Once the rice is cooked, check for seasoning, add butter and parmesan, sliced pork and serve right away.