Archive | Rice

Cooking risotto

Am on a roll! Cooked mushroom barley risotto for dinner and made roast chicken thighs for some meat to go with.

The barley I used? The ones chinese mothers have used for generations for the familiar barley drink.

All at the cost of RM0.60 per packet.

Who needs arborio rice? Who? Suckers!

# – 2 packets of barley for two. RM1.20 WTF!
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The most expensive ingredient was the fresh mushrooms. Think I’d use canned ones next time since I probably can’t tell the difference after a spot of sauteeing.

# – One ladle of stock at a time and stir. One ladle at a time.
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Used this recipe for the risotto and this recipe for the chicken thighs.

By the way, you must absolutely try the chicken recipe cause it was crazy good!! No marinade, just salt & pepper. I was shocked at how delicious it was.

# – Mushroom barley risotto with roast chicken thigh.
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Happy cooking!

Posted in: Chicken, Homemade Recipes, Rice, Vegetarian - Continue Reading

Spicy beef biryani recipe.

This is a recipe from Ben O’Donoghue and I was THRILLED with the results. I made a few changes, things like changing saffron to tumeric (too expensive), getting rid of mint leaves (couldn’t find any) and conveniently forgetting bay leaves (old age). Yet, the biryani was absolutely delicious!

# – Made it for a family dinner.

For the rice:

  • 300-500 grams of beef steak, thinly sliced
  • 70 grams of tomato puree
  • A pinch of tumeric powder
  • 50 ml of milk
  • 500 grams of basmati rice
  • 1 cup of coriander leaves, roughly chopped
  • A pinch of salt

For the marinade:

  • 5 cm of ginger, peeled & grated
  • 10 garlic cloves
  • 3 long chillies, roughly chopped
  • 20 grams of papaya, peeled and roughly chopped
  • 2 tablespoons of cooking oil
  • Juice of 1 lemon
  • 1 tablepoon of tumeric powder

For the spice mix:

  • 100ml of vegetable oil
  • 3 onions, thinly sliced
  • 2 teaspoons of cardomom pods, bruised with the back of a knife
  • 1 cinnamon quill, broken
  • 2 teaspoons of cloves

# – First, dump all the ingredients for the marinade in a blender except for lemon juice and tumeric powder. Puree the mixture.

# – Pour it out then add the lemon juice.

# – Stir in the tumeric powder.

# – Add in the sliced beef and stir to ensure the beef are evenly coated with the marinade. Set aside while you continue with other tasks.

# – Prepare the milk in a jug and add the tumeric powder and a pinch of salt, let stand for about 20 minutes.

# – In the meantime, boil the basmati rice in salted water for 6-8 minutes.

# – Then drain the rice.

# – Now, to start with making the spice mix. Fry up 2/3 of the thinly sliced onions till brown (confession: I over fried mine a bit :P). Set aside.

# – Fry the remaining onions with the cardamoms, cloves and cinnamon quill.

# – When the spices are fragrant, throw in the marinaded beef. Reserve the marinade.

# – As soon as the beef are browned, pour in the tomato paste.

# – Followed by the rest of the marinade reserved earlier. Stir to combine.

# – Next, pour 1/3 of the drained rice over the meat mixture.

# – Then throw on some coriander leaves.

# – Cover with more rice and then a layer of the fried onions. Repeat until no rice’s left.

# – Pour in the milk mixture all over the rice.

# – Cover and stick in a preheated oven at 170 degrees celcius to bake for 15 minutes. This will allow the marinade at the bottom to steam the rice and flavouring it at the same time :D

# – Spicy beef biryani, DONE!

# – Stir it up before serving…

# – Delicious, fluffy biryani.

I made a pot of vegetable curry to go with it. Superb!

Before this, I’ve always wondered how people make good biryani rice, with the rice so fluffy and not sticking together in clumps. The thought of screwing the dish up put me off from attempting it.

I’m glad I got over the fear and made this because the BF and I LOVE biryani and now that I understand the basics of cooking basmati rice, I can experiment with more flavours in the future.

Posted in: Beef, Homemade Recipes, Rice - Continue Reading

Ham, crabstick and egg fried rice with salted vegetables recipe.

This is a simple lunch I made for the BF with leftover plain rice and whatever I could find from our fridge.

It turned out delicious and light; the rice grains were properly separated and coated with eggs, the salted vegetables contributed a nice savoury crunch while the ham and crab sticks gave the fried rice a delicious, meaty flavour.

# – Ham, crabstick and egg fried rice with salted vegetables.

You may notice that the method of cooking fried rice in this recipe is vastly different from the traditional Chinese way of cooking fried rice, where everything is dumped into a wok over strong flames and stirred and tossed rapidly till each and every granule is imparted with “wok qi” and flavours.

Unfortunately, I can’t cook fried rice like that because:

(1) I don’t have a wok…or rather we had a shitty one which we decided to discard after a particularly bad episode of scrubbing off burnt food..
(2) I don’t have the strength to keep tossing the ingredients in rapid movement. Yes, I am a weakling and an embarrassment to my race.

To spare myself from further humiliation, lets begin on how to cook this dish….

The ingredients:

  • Cooked plain rice for 2 person
  • 2 eggs, lightly beaten and seasoned with salt and pepper
  • 4 crabsticks, chopped
  • 2 slices of ham, sliced into strips
  • 1 handful of salted vegetables (“choi bou” in cantonese), soaked and drained
  • 2 tablespoons of oyster sauce
  • A few dashes of Worcestershire sauce
  • Some white pepper
  • A few pieces of lettuce leaves, for garnish

# – First of all, heat up a non-stick pan with some oil.

# – Pour in the beaten eggs, tilt the pan in a circular motion so that the eggs could coat the pan.

# – While the eggs are still rather runny, throw in the rice.

# – Stir the rice into the eggs. Keep stirring for about 2 minutes.

# – Now, push the rice to one side, and throw in the salted vegetables. Stir until they seem a bit dry then only you mix them into the rice and egg mixture.

# – Now, push the rice, egg and salted vegetables to one side and throw in the crabsticks.

# – Followed by the ham strips. Stir both meats around until they’re a little browned on the edges.

# – Lastly, mix everything up together.

# – Add a couple of dashes of Worcestershire sauce.

# – Followed by 2 tablespoons of oyster sauce.

# – Finish it off with a good sprinkling of white pepper. Stir and lightly toss everything for about 5 minutes.

# – Ham, crabstick and egg fried rice with salted vegetables, DONE!

No ancient kung fu was involved in the making of this fried rice but it tasted absolutely awesome. With this cooking method, it’s almost as though every ingredient was cooked separately and then finally mixed together. Only they were all cooked separately in the same pan and mixed together in stages, hence there’s no clumpy or sloppy bits.

And what do you know, the BF thought I had actually managed to impart some “wok qi” into the dish, woohoo!

Posted in: Homemade Recipes, Rice - Continue Reading