Recipe: http://dingoozatfood.blogspot.sg/2014/08/tomato-fried-egg.html?m=1
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/787158784686533/
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
Tomato Fried Egg by Miki Mak
Recipe: http://dingoozatfood.blogspot.sg/2014/08/tomato-fried-egg.html?m=1
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/787158784686533/
Mardi Gras Special: Red Beans and Rice – Comfortably Yum
Like I say in the intro, there are thousands of ways you can make this, using all sorts of smoked pig parts and sausages, but there are really only two ways you can serve it – thin and soupy, or thick and creamy.
Once you slowly simmered your beans, and they’re very, very soft and tender, and your meats are falling apart, you’re ready to serve. If you ladle it up as is, you’ll have something that’s fairly loose, with most of the beans still whole. It’s great like this, and based on my travels to New Orleans, the more common style.
However, another popular technique is to smash and stir some of the cooked beans into the mixture as you continue cooking. This creates a much thicker, and creamier consistency, which I really enjoy when I want something a bit more substantial. It’s closer to a chili texture, and I love how the rice sticks to it.
This is totally up to personal taste, so if you’ve never made it before, try some on rice as soon as the beans are tender, and it’s still pretty juicy. Check it out, and then, if you want, you can continue cooking/smashing/stirring to end up closer to where I did.
Regardless of how thick you make yours, you’ll want to soak your beans overnight in cold water before starting the recipe. If you forget, which you will, you can always use the quick method. Bring the beans to a boil in large pot of water, turn off the heat, and let it sit there for an hour or so to soften up, and become easier to digest.
If you put enough meat in it, this is more than a meal, but it also makes a great side dish for barbeque, or pretty much anything. Throw in some collard greens, and maybe some cornbread, and let the good times roll. I hope you give this easy, red beans and recipe a try soon. Enjoy!
Ingredients for 8 portions:
1 tablespoon vegetable oil
12 ounces Andouille sausage, sliced or cubed
1 cup finely diced onion
3/4 cup finely diced celery
3/4 cup finely diced green peppers
4 cloves minced garlic
1 teaspoon freshly ground black pepper
1 smoked ham hock
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper, or to taste
2 quarts chicken broth or water, plus more as needed to adjust consistency
1 pound red kidney beans, soaked overnight
about 2 teaspoons kosher salt, or to taste
hot sauce to taste
hot sauce to taste
Fried Rice with Scallops and Prawns by Sandra Kwan
Ingredients
-10 scallops
-12 prawns (shelled and deveined)
-5 eggs (beaten and seasoned with a bit salt)
-2 cups rice (cooked one day before and refrigerated overnight)
-4 garlic cloves (minced)
-cornstarch
-pepper
-salt
-oil
Method
-Seasoned scallops and prawns with the salt, pepper and cornstarch in a separate bowl. Set aside.
-Heat 1 tablespoon oil in a wok over medium high heat. Add scallops and cooked through about 80%, remove scallops and set aside for later use.
-Heat a wok again with 1 tablespoon oil on medium high heat. Add the prawns and flip over the other side fry, or until about 80% cooked through, remove the prawns on serving plate. Set aside.
-Turn the heat to medium with cooking oil, add garlic minced to wok and stir fry until fragrant, add cooked rice and use spatula to mix the rice.
-Make a small “well” in the center of the wok, add eggs and mix well with rice.
-Return the cooked scallops and prawns back to wok and add in salt, pepper to taste, tossing to mix the rice evenly with all of the ingredients. Serve and Enjoy.
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/777476482321430/
-Seasoned scallops and prawns with the salt, pepper and cornstarch in a separate bowl. Set aside.
-Heat 1 tablespoon oil in a wok over medium high heat. Add scallops and cooked through about 80%, remove scallops and set aside for later use.
-Heat a wok again with 1 tablespoon oil on medium high heat. Add the prawns and flip over the other side fry, or until about 80% cooked through, remove the prawns on serving plate. Set aside.
-Turn the heat to medium with cooking oil, add garlic minced to wok and stir fry until fragrant, add cooked rice and use spatula to mix the rice.
-Make a small “well” in the center of the wok, add eggs and mix well with rice.
-Return the cooked scallops and prawns back to wok and add in salt, pepper to taste, tossing to mix the rice evenly with all of the ingredients. Serve and Enjoy.
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/777476482321430/
Claypot Chicken Rice by Derek Woo
Marinate about 500g of chicken meat with 1 tbsp dark sauce, 2 tbsp oyster sauce, pepper and 2 tsp ginger juice for 2 hours.
Rehydrate 4 mushrooms and soak lup cheong to remover the skin. Leave the skin of the duck liver lup cheong on. Fry some diced salted fish with a tbsp of oil in the clay pot then remove.
Add a cup uncooked rice which has been rinsed and stir to make sure it's coated. Then add a cup of water and 2 tbsps of water from the mushrooms when you rehydrated them. Cover n simmer for 10mins until rice is almost cooked. Add in marinated chicken, lup cheong, mushrooms and salted fish.
Drizzle the sides of the clay pot with oil to get the charred bits and simmer for a further 20 mins with lid on. Switch off fire and add in 3 stalks of bak choy and leave the cover on for a further 15mins. Uncover and enjoy!
Yang Zhou fried rice by Jane Chew
Ingredients:
4 tablespoons oil
3-4 cloves garlics, minced
3 cloves shallots, minced
5 thin slices ginger
2 eggs (i don't beat the egg)
1/2 cup ofchar siew (barbecue pork), diced
1/2 cup of shrimp, peeled, shelled and deveined, diced
3 rolls of fish cakes (i prefer "value" brand from supermarket), diced
1/2 cup of french bean, diced
overnight rice, approx 4-5 bowls
Marinades for ingredients (A)*
1 table spoon soy sauce
1 teaspoon sugar
Few dashes pepper
Marinades for rice (B)*
1 teaspoon fish sauce
1.5 tablespoon soy sauce
1.5 tablespoon sugar
Few dashes white pepper
Method:
1. Heat up a wok or pan with one tablespoons of oil. Once heated add in the two eggs and let it set for a few seconds, do not flip just wait till the edge of the egg turn lightly brown, break it with the spatula. Dish up set aside.
2. Heat up the wok with 2 tablespoon of oil, add the ginger and garlic(don't use all, leave some for fried rice) stir fry until fragrant. Add in french beans stir fry till 3/4 cooked.
3. Add in shrimp and fishcake. When shrimp turning red add in Marinades (A). Lightly fried for few seconds. Dish up set aside.
4. Wash and dry the wok (this step is important to keep the rice look "neat"; otherwise the rice will be coated with the residues from ingredients fried earlier! )
5. Heat up the wok with remaining oil.
6. Add in garlic and shallot stir fried till fragant. Spoon in the overnight rice(room temperature). Break down the clupms if any by pressing spatula lightly over it.
7. Add in Marinades (B) - except the fish sauce which is to be sprinkle last before serving. Continue to stir fry the rice for a couple of minutes.
8. Add in ingredients in the following sequence and mix them well:
--Mixtures of vege, shrimps n fishcake
--Char siew (barbecue pork)
--Eggs
9. Finally drizzle the fish sauce over the rice and a quick stir before dishing up.
Job done !
*you may adjust the marinades according to you taste.
Butter Corn Rice 玉米牛油香饭 by Lily Tan
{Just for info, no exact measurement as it was leftover, should be about 1.5 cups of rice which was enough for 2A2C. The butter was slightly more than 1/10 (horizontally) of a butter block. One can of Mili kernel corns also used.}
Ingredients:
- Frozen or chilled overnight cooked rice
- Butter (block or spreadable)
- Kernel Corns (canned or freshly steamed)
- Salt & Black Pepper
Steps:
1. Remove cooked rice from the fridge just before cooking. If frozen, ensure it is fully defrost before cooking. {Fried rice is best done with cold refrigerated overnight cooked rice as the rice grains get firmed up, making it easier to separate and less chance of mushy clumpy fried rice.}
2. Melt butter in a wok or skillet with low heat, as soon as it is melted, add rice. Turn to high heat, stir rice continuously to avoid getting burnt, ensure all rice is well-mixed with the butter.
3. Add kernel corns (without its brine) into the rice and mix well. Add more butter if required, until the rice has a smooth, slightly buttered (but not too greasy) and NON-DRY texture. Basically, you should be able to smell and taste tinge of butter in your rice.
4. Lastly, season it with salt and black pepper. Mix well and serve while it is hot. Enjoy! {Best eaten when hot, please reheat it if turned cold since butter is used.}
Post link: https://www.facebook.com/photo.php?fbid=10153033672779643&set=gm.773597076042704&type=1&theater
Garlic Butter Rice by Yvonne Mah
2. Add minced carrot and continue stir-frying for another min.
3. Add uncooked rice, sea-salt, turmeric powder & stir-fry for 3-4 minutes.
4. Transfer to rice cooker, add water/chicken stock & raisin. Cook according to the rice cooker function.
Alternatively you can throw in all the ingredients in the rice cooker & cook! Easy-peasy method.
Post link: https://www.facebook.com/photo.php?fbid=10152773627652979&set=gm.773678289367916&type=1&theater
Seafood Mui Fan by Zann Teo
Receipe :
Soup base, ikan bilis with yellow bean chicken bones
Garlic
Sliced pork
Seafood : prawn sotong
Fishcake or fishball at yr preference
Crabmeat stick
Cai xin
Fry garlic with pork till half cook add stock . Let it almost boil add all the ingredients till cook add salt n pepper to taste .
Thicken with cornflour last .
Pour over cooked rice .
Enjoy!
Rice cooker Yam chicken rice by Lena Lai
Now sauté thinly slice shallots with sesame oil + normal oil, followed by garlic, add in yam cube, add 1/2 tsp of five spice, give a stir. Add in chicken cube n give a few stirs. Now add in the rice n stir few times. Put everything into the rice cooker.
Add water (this u gotta use your own judgement as there r liquid like oil n sauces), as long as the water cover everything, this should be sufficient. It is better to put lesser than more coz half way try u still need to check n stir.
If too dry, u can add few more tbsp. after adding water, do a taste test n u can add more salt at this stage. Then cook in the rice cooker. Stir halfway through. Once cook, put in the sautéed dried shrimps or even salted fish. Then garnish with shallots n spring onions.
Post link: https://www.facebook.com/photo.php?fbid=10152966615318726&set=gm.770768436325568&type=1&theater
Lor Mai Gai by Ah Gim
1. Soak 500gram glutinous rice overnight (or least 6 hrs)
2. Marinate chicken (1 big drumstick chopped into small pieces. skin & bone removed) & 10 - 12 mushrooms (my mushroom is small in size) with 1 tbsp dark soya sauce, 1 tbsp oyster sauce (I used veg), 1 tsp light soya sauce, 1 tsp sesame oil, dash of pepper. I also squeezed some ginger juice on them. Marinate at least a few hours or overnight.
3. After soak, steam the glutinous rice for 45 mins. Prepare this marinate while steaming the rice. (1 tbsp dark soya sauce, 1 tbsp oyster sauce (I used veg), 2 to 3 tsp light soya sauce, 1 tsp sesame oil, 1 tbsp sugar, 1 tsp salt, 4 tbsp water.) Mix this well with the rice after steaming.
4. Place the chicken & mushroom at the bottom of the bowl/ramekin, and fill it with the marinated rice. Press it. Add 2 tbsp of water & steam it for 15 mins.
Done!
Note: The seasoning can be adjusted according to your preference. I eld suggest u taste it before adding to the rice or chicken. I dun like lup cheong so I didn't add it.
2. Marinate chicken (1 big drumstick chopped into small pieces. skin & bone removed) & 10 - 12 mushrooms (my mushroom is small in size) with 1 tbsp dark soya sauce, 1 tbsp oyster sauce (I used veg), 1 tsp light soya sauce, 1 tsp sesame oil, dash of pepper. I also squeezed some ginger juice on them. Marinate at least a few hours or overnight.
3. After soak, steam the glutinous rice for 45 mins. Prepare this marinate while steaming the rice. (1 tbsp dark soya sauce, 1 tbsp oyster sauce (I used veg), 2 to 3 tsp light soya sauce, 1 tsp sesame oil, 1 tbsp sugar, 1 tsp salt, 4 tbsp water.) Mix this well with the rice after steaming.
4. Place the chicken & mushroom at the bottom of the bowl/ramekin, and fill it with the marinated rice. Press it. Add 2 tbsp of water & steam it for 15 mins.
Done!
Note: The seasoning can be adjusted according to your preference. I eld suggest u taste it before adding to the rice or chicken. I dun like lup cheong so I didn't add it.
Crispy Fried Boudin Balls – De-Casing A Cajun Classic
It had pork and alligator in it, among other things, and had I not been in one of the most famous restaurants in New Orleans, I’d have thought the chef had done something drastically wrong. It was incredibly delicious, but the texture, and the fact you had to squeeze it out of the casing to eat, took some time for me to process.
I’ve come to understand how and why it’s done that way, and it’s become one of my favorite foods. However, since the casing is nothing more than a delivery system, I much prefer to form the boudin into balls, and fry them as seen herein. The textural contrast between the crispy outside and moist, savory inside is a wonder to behold. The taste is just as impressive. Intensely flavorful and satisfying, these boudin balls would win any Super Bowl food table on which they appeared. Hint, hint.
Just don’t leave out the liver! I know you “hate” it, but I don’t care, put it in anyway. It makes this wonder of American cuisine what it is. I really hope you give these boudin balls a try soon. Enjoy!
Ingredients for about 48 Boudin Balls, depending on the size:
1 3/4 lbs boneless pork shoulder, cut in 1-inch cubes
6 ounces chicken livers, cut in 1-inch pieces
1 yellow onion, diced
2 celery ribs, diced
1/2 cup diced poblano chili or green bell pepper
1/2 cup diced jalapenos (seeded first)
6 garlic cloves, minced
3 tablespoons kosher salt (1 1/2 to 2 tbsp if using table salt)
1 1/2 tablespoons black pepper
1 teaspoon chili powder
1 teaspoon cayenne
4 or 5 cups fully-cooked white rice,
1/2 cup fresh chopped parsley
1/2 cup fresh chopped green onion
Enough seasoned flour, beaten eggs, and plain breadcrumbs to bread the balls
- Fry at 350 F. for 3-4 minutes until browned, crisp, and hot inside.
Persian Rice – Sorry, Measuring Cups
As long as the pot you use to boil and steam the grains is large enough, this will work exactly as shown. Since we are basically steaming rice that’s already been par-boiled and drained, there are never any issues with too much, or too little water.
I mean, is there a level of rice perfection that goes beyond perfection? Probably too deep a question for a food blog about rice, so I’ll simply close by saying, I hope you give this Persian rice a try soon. Enjoy!
Ingredients for 8 Portions:
2 cups basmati rice, rinsed very well
3 quarts water, brought to a boil with 3 tablespoons of salt
2 tablespoons olive or vegetable oil
1 russets potato, peeled, cut into 1/4-inch slices
salt to taste
pinch of ground cumin
5 or 6 slices of butter for top
pinch of saffron, ground and mixed with 1 1/2 tablespoons hot water
parsley to garnish
parsley to garnish
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