Archive for the ‘rice’ Category

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kimchi bokkeumbap (bulgogi and kim chi fried rice)

February 4, 2013

cooking a lot of korean food lately. can’t wait to try this!

BULGOGI

1 pound of beef tenderloin, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick
(or 1 lb mushrooms for a vegetarian version)

Marinade (for 1 pound of beef):

½ cup of crushed pear
¼ cup onion purée
4 cloves of minced garlic
1 chopped green onion
2 tbs soy sauce
2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup) (optional; the pear is so sweet!)
a pinch of ground black pepper
1 tbs toasted sesame oil
several thin slices of carrot

Add the beef to the marinade and keep in the fridge at least 30 minutes. If your cut of beef is tough, you can marinate longer to soften it.
Cook it on a pan or a grill, and transfer to a plate or a cast iron plate to serve.
Sprinkle chopped green onion and toasted sesame seeds over top.

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kim chi fried rice

3 bowls overnight cold rice
1 cup ripe kimchi (including juice)
200g pork belly (3 layer pork)
1/2 medium onion, sliced
1/4 medium green capsicum, diced
1/4 medium red capsicum, diced
2 cloves garlic, finely chopped
1 teaspoon gochujang (Korean chili paste; add more if you prefer spicy)
2 tablespoons soy sauce
1 teaspoon sesame oil
3 tablespoons cooking oil
dash of black pepper
1 spring onions, chopped
eggs

1. Fry eggs sunny side up in oil. Set aside.

2. Add oil in a wok and saute onions until translucent.

3. Add garlic and pork belly and cook thoroughly.

4. Once pork is cooked, add red and green capsicum.

5. Add gochujang and kimchi. Stir-fry for a minute.

6. Add rice, soy sauce and kimchi juice. Stir to combine well.

7. Lastly add sesame oil and dash of black pepper. Serve topped with fried egg, spring onions, and shredded seaweed or seaweed rice seasoning.

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adapted from maangchi and messywitchen

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totally delicious! the pear adds such a great sweetness to the meat. recommended!

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kimchi bibimbap

January 18, 2013

“stirred rice” – rice stirred up with leftovers!

+ last night’s rice
+ any leftovers you have in your fridge – meat, veggies, whatever
+ bolgogi (sweet korean rib-eye cooked with pear,) if you have it lying around. (you can leave it out.)
+ cut-up pieces of raw fresh veggies, like cucumbers, bean sprouts, carrots, or spinach
+ a handful of kim-chi, cut up
+ a fried egg
+ a gojuchang sauce made of 3 tablespoons Gochujang paste, 1/2 tablespoon apple cider vinegar, 3ish minced cloves of garlic, 3 teaspoons soy sauce, 1/2 tablespoon Korean fine red pepper flakes, 1 tablespoon dark sesame oil, and 1/2 tablespoon sesame seeds
+ a topping of dried and salted seaweed

mix together and eat

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based on a recipe from heart mind and seoul

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greek rice-spinach

January 17, 2013

i really liked the greek soup i made a few days ago, which is good because i have leftover dill and lemons for more greek food.

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rice-spinach

1/2 lb spinach, torn and coarsely chopped
extra virgin olive oil
t or so of dried roasted onion powder
a bunch of spring onions, finely cut
1 leek, finely sliced
1 tomato, minced
3/4 cup of rice
1 bunch dill, finely chopped
juice of 1 lemon
salt
freshly ground pepper

Warm the olive oil. Add the spring onions, and leek and stir fry them gently for 3-4 minutes, until they get translucent. Add the finely chopped tomato, onion powder, and rice. Then pour over 1 1/2c of water, season with salt and pepper and simmer for 20 minutes or until water is absorbed. Add spinach and toss until spinach is wilted. Remove from heat and sprinkle with dill and a good squeeze of lemon juice. Give everything another good toss and serve.

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adapted from this recipe

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FANTASTIC! Loved by everyone who tried it. Simple and delicious. Highly recommended!

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gene’s beans and rice

August 4, 2012

i just made this up today.

“gene’s”?
named after my favorite sausage shop of all-time.

shrug.

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1 link smoked sausage, ~1 cup, cut into chunks and skinned (i used hungarian spicy sausage, but it’d be great with anything)
1 sweet pepper
several tomatoes from the “dollar bin” at the veg shop, with the moldy bits sliced off

a squirt of garlic-dijon mustard
a few yellow mustard seeds
a hearty scoop of horseradish
two cloves of garlic
three sundried tomatoes
a small pinch of bouillon
a dash each paprika, caraway seed, thyme, smoked salt / seasoned salt (NOT MUCH! i oversalted it, forgetting the sausage is salty), black pepper, nutmeg, Worcestershire sauce

a heavy splash of white cooking wine
a heavy splash of apple cider vinegar

three cups water
a cup and a half mixed rice and urad dal (black lentils; use any cooked bean or pea, or uncooked pulse or lentil)

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fry mustard seed and minced fresh garlic in a tiny pat of fat, then add everything else and a lid and boil.

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topped with thick yogurt and tomato sauce, and kraut if you have it

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i was going for polish, but it kind of tastes like hungarian cajun food. really. like sauerkraut-caraway-seed jambalaya.

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broccoli lemon poha (rice)

July 16, 2012

lemony broccoli flattened rice

1 1/4 cup poha (flattened rice), or other rice
1 cup chopped broccoli
1 chopped onion
2 dried red chillies
Mustard seeds 1/2 tsp
Cumin seeds 1/4 tsp
Chana dal 1 tbsp
Urad dal 1/2 tbsp
fistful of cashews
fistful of raisins
1 lemon, juiced
Turmeric powder 1/4 tsp
1 red orange or yellow sweet pepper
Salt to taste
Oil 1 tbsp
a few curry leaves

Wash and drain poha and keep aside. (If using regular rice, cook it normally with a bit of salt.)

Heat oil in a pan, add mustard & cumin seeds until they pop and add chana dal, urad dal, cashews, and raisins. fry them a few minutes.

Add curry leaves & dry red chillies. fry lightly. add chopped onions and saute till translucent.

Add finely chopped bell peppers and broccoli florets and turmeric powder. Stir fry the broccoli for 3-4 minutes or till done.

Add the poha and salt and stir well.

After a minute, turn off heat and add lemon juice. Top with chopped cilantro.

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from spicy treats

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edit late july.

WONDERFUL! i really enjoyed it, and everyone who tried it raved about it. definitely something i’ll be making variations on again and again.

it was my first time sauteeing raw lentils with onions and mustard seeds – by the time the broccoli was done, they had the kind of crunchy, half-raw, nutty, surprising presence of steel-cut oats in cookies! a great trick for texture nerds.

edit

i make this ALL THE TIME.

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sweet fermented rice pancakes

May 7, 2012

i’m making pak thong kuih – a lacto-fermented rice dessert.

for the first two parts of the recipe, some of the “starter” is removed. what to do with all that extra yeasty sweet rice?

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super fast and easy sweet and sour fermented rice pancakes

from goop to plate in less than ten minutes.

ingredients

+ a fistful of yeasty sweet rice leftover from fermenting pak thong kuih (or substitute leftover cooked plain rice – maybe with a little lime juice? i’ll have to try that.)
+ a fistful of mashed sweet potato
+ two pinches of coconut powder
+ one pinch of corn starch
+ one egg (increase corn starch for a vegan version)
+ a pinch each of fennel, cayenne, seasoned salt, coriander, and two pinches of ginger and black pepper
+ a tablespoon or so of date syrup

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fry on medium heat like any pancake or burger.

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serve with applesauce

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i invented this recipe tonight, and i couldn’t be happier with it! hopefully the honeycomb dessert is good so i have a reason to ferment more rice, because this was a quick, easy, awesome snack!

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pak thong kuih – lacto-fermented rice honeycomb dessert

May 5, 2012

you’ll have to see the pictures in the original recipe over at table for 2….. or more to see why this seems so magickal. how do single celled organisms turn rice into a honeycombed dessert? this is amazing!

i just started on this one today!!

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combine
100gm cooled, cooked rice
½ Tbsp Chinese Wine Yeast ( 甜酒饼,Ragi, sweet type) [i just used a pinch of bread yeast..]
1 tsp sugar
½ Tbsp water
Mix everything together, keep in a covered container (not air-tight!)
Leave it in a cabinet or cold room to ferment for 48 hours.

(note: started 9pm may 5. ready on monday night, may 7!)

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after 48 hours, weight out 60gms (~1/4 c) &
(use the extra to make some fermented rice pancakes!)

to that 60gm fermented rice, add
100gm (~1/2 c) rice flour
water (just to moisten)

ferment for 16-18 hours
Weigh out 80gm of this & set aside.

(started 10pm may 7, done 2pm-4pm tomorrow)

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in a separate bowl, combine 220 gm. pure rice flour, 30 gm. tapioca or other starch, and 280 gm. water

in a separate pot, boil 200 gm. castor sugar, 400 ml. water, and 3 blades of pandan leaves tied into a knot (or other flavor). pour half into the fresh water-flour-starch mixture. cool the other half before pouring it in. add the ferment and ferment again for 12ish hours.

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add a quarter teaspoon of baking soda to a teaspoon of water. take a quarter teaspoon of that mixture and add it to the ferment, along with a teaspoon of oil.

pour into a greased steaming tray and steam 15-20 mins over medium heat, or until a skewer comes out clean.

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5/13
well, i accidentally became overwhelmed by responsibilities and found myself extending the last ferment by a few days. at first, i kept up with it, pouring off the rice wine on top and adding fresh flour. then i slacked. when i finally checked it three days later, it looked hopeless. it smelled like vinegar, and a few fruit flies had somehow made it under the lid kept loose for aeration. i added rice flour and sugar and a few hunks of fresh strawberries hoping to kick-start it. after only ten minutes, the smell was already sweeter and healthier as the yeast woke up. i poured off the rice wine vinegar and fruit flies, added a little cinnamon, and invented some bizarre contraption with a loaf pan in a steamer basket in a pot with a lid on top. i completely forgot the baking soda and oil, so who knows what bizarre consistency or taste will come of this. i’ve been steaming it for a really long time (20 mins at least) and it’s still sort of gooey but tightening up around the edges.

HEY! IT’S DONE!

AND IT’S HONEYCOMBED!

it has a giant hole in the middle with a wrinkled honeycomb pattern coming from it. the pattern almost looks like a grapefruit.

taste:
distinct sourdough flavor. wild! not at ALL sweet. covering the finished product in date syrup is pretty and turns it into a dessert! the sourdough is much more complex and well-developed than i’d thought it would be after just a few days. really wonderful!

texture:
sticky, chewy, jiggly, jello-y, filled with air pockets, awesome, weird, fun!

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MAKE THIS!