1. Cook rice. (Most recipes need jap rice. it is nicer yes, but actually any rice will do, if u are just experimenting. Just do it with like 10-20% more water than normal. U just need it to stick.)
2. Take rice out from cooker. Add the normal sushi vinegar
Sushi Vinegar (portion for about 3 cups of rice)
# 1/3 cup rice vinegar
# 3 Tbsp sugar
# 1 tsp salt
Prepare sushi vinegar
by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl. Sprinkle the vinegar mixture over the rice and fold with rice spatula quickly.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.
3. Use the bamboo, add seaweed if u want, spread rice thinly. then add whatever u want (tuna / salmon / prawn / sausage / cucumber / w/e), roll it and cut it up and enjoy. u may want to buy a few of the cheap bamboo rolls and get ur family members to roll their own sushi. (it's quite fun, if there's time)
4. if u do it for lunch with leftovers/ just cover rice with wrap and put in fridge. u can use it for dinner. really depends if u like it cold or hot.
by tenor
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
Wednesday, August 31, 2011
Savoury One-Pot Rice
http://www.soshiok.com/article/2657
Savoury One-Pot Rice
Tan Hsueh Yun | The Sunday Times | Mon Aug 4 2008
.Recreating a savoury one-pot rice dish that my mum used to make brings back memories
A real potboiler
A lot of what I know about cooking and entertaining I learnt from my mother.
She is a good cook and I used to marvel at the piles of food she would conjure up for large groups of people that used to descend on our home during Chinese New Year.
When she discovered that I didn't cry when peeling onions, she put me to work immediately, peeling mountains of shallots for this rempah (spice paste) or that. But I used to cook stealthily in her kitchen, venturing into it when she was away on holiday or on weekend afternoons, when she wasn't pottering around in it.
Even though I have my own kitchen now and can cook anything I want, any way I want, I still stick to some of Mummy's rules.
Make as many things from scratch as possible. Never let your guests go hungry. Spending three days cooking for company is normal. Naturally, when I was in the mood for some comfort food on a rainy Monday recently, I wondered: What would Mother cook?
I thought then of her savoury one-pot rice, or kiam png in Hokkien. Most mothers have something like that in their repertoire, I think - a simple dinner made in the rice cooker that reheats well the next day, if there are leftovers.
Until I cooked it two weeks ago, I hadn't eaten it in at least 20 years. But I remembered she used cabbage, slices of roast pork, dried shrimps and mushrooms.
A friend said her mother uses pork belly, which is poached in water before slicing. The pork stock is then used to cook the rice. Long beans go into the rice instead of cabbage. She is in the mood to experiment and wants to make a version with Chinese sausage.
Another says kiam png isn't kiam png without lots of shallot oil drizzled over the rice just before eating.
I wonder what other permutations there are.
While pinging around town running errands that Monday, I began thinking about how I would recreate the dish. I had taken the day off, so there was time to cook dinner instead of slapping it together.
There was some homemade chicken stock in the fridge that I could use to cook the rice. I'd get some cabbage from the supermarket and some roast pork from a food court. I already had the mushrooms and a friend had given me some dried crayfish that would stand in for the dried shrimp.
But I couldn't remember what my mother seasoned the rice with. I was tempted to call her but decided to just go with my instincts.
I mixed equal amounts of sesame oil, oyster sauce, shaoxing wine and light soya sauce, plus a little white pepper, and added it to the rice mixture. All of it went into the rice cooker and I got on with the washing up while it cooked.
Halfway through, the smell of mushrooms, roast pork and cabbage filled the kitchen and I had to stop what I was doing. It was an aroma I remembered from all those years ago, a whiff of the past that evoked comfort and warmth.
The rice tasted a little ritzier than I remembered it to be and I couldn't wait to tell my mother about it. She got excited and cooked it for herself and my Dad a few nights later. On the weekend, we exchanged notes and I realised that my version of the dish was a little different from hers.
My mother tears the cabbage into big pieces, I prefer strips. She uses water instead of stock. She sounded appalled by the sesame oil and oyster sauce I added to my rice. She just uses salt and a little dark soya sauce for colour.
'It's more healthy this way,' she sniffed.
Well, I'm sticking with my version but she gave me something that made my rice a lot better.
It was some of her chilli sauce, made with pounded red chilli and spiked with lime juice. The piquant dip was the perfect accompaniment to the rice. Sometimes, Mother really does know best.
Make it yourself: One-Pot Rice
INGREDIENTS
8 large dried shiitake mushrooms
(photo A)
300g rice
30g dried shrimp (photo B)
300g cabbage
4-5 shallots
4-5 cloves garlic
1 Tbs sesame oil
1 Tbs oyster sauce
1 Tbs shaoxing wine
1 Tbs light soya sauce
1/2 tsp white pepper, or to taste
1 Tbs oil
150g roast pork, sliced
450-500ml warm unsalted chicken
stock or water
chopped fresh coriander for garnish
METHOD
1. Rinse mushrooms and soak in warm water for at least 20 minutes. Wash the rice under running water and leave to drain. Rinse dried shrimps, drain.
2. Core cabbage and cut into 2cmwide ribbons. Slice shallots thinly,finely chop garlic. Mix sesame oil, oyster sauce, wine, soya sauce and pepper in a small bowl, set aside.
3. Squeeze water out of mushrooms gently, cut off and discard tough stems and slice mushrooms thickly, set side.
4. Heat the oil in a large frying pan or wok over medium high heat. When hot, add dried shrimps and fry till fragrant. Add shallots, fry till soft, add mushrooms and garlic, stir fry for one minute or so.
5. Add cabbage, stir well to mix. When it has wilted, add the sesame oil mixture.
6. Add rice, stir to coat the grains with the seasonings. Add roast pork and mix it in well.
7. Scoop rice mixture into a rice cooker, pat down gently, add enough chicken stock or water to barely cover, and cook.
8. Leave to stand about 10 minutes after it’s cooked (photo C), then scoop onto plates. Top with chopped coriander and serve.
Serves 4 to 5
Savoury One-Pot Rice
Tan Hsueh Yun | The Sunday Times | Mon Aug 4 2008
.Recreating a savoury one-pot rice dish that my mum used to make brings back memories
A real potboiler
A lot of what I know about cooking and entertaining I learnt from my mother.
She is a good cook and I used to marvel at the piles of food she would conjure up for large groups of people that used to descend on our home during Chinese New Year.
When she discovered that I didn't cry when peeling onions, she put me to work immediately, peeling mountains of shallots for this rempah (spice paste) or that. But I used to cook stealthily in her kitchen, venturing into it when she was away on holiday or on weekend afternoons, when she wasn't pottering around in it.
Even though I have my own kitchen now and can cook anything I want, any way I want, I still stick to some of Mummy's rules.
Make as many things from scratch as possible. Never let your guests go hungry. Spending three days cooking for company is normal. Naturally, when I was in the mood for some comfort food on a rainy Monday recently, I wondered: What would Mother cook?
I thought then of her savoury one-pot rice, or kiam png in Hokkien. Most mothers have something like that in their repertoire, I think - a simple dinner made in the rice cooker that reheats well the next day, if there are leftovers.
Until I cooked it two weeks ago, I hadn't eaten it in at least 20 years. But I remembered she used cabbage, slices of roast pork, dried shrimps and mushrooms.
A friend said her mother uses pork belly, which is poached in water before slicing. The pork stock is then used to cook the rice. Long beans go into the rice instead of cabbage. She is in the mood to experiment and wants to make a version with Chinese sausage.
Another says kiam png isn't kiam png without lots of shallot oil drizzled over the rice just before eating.
I wonder what other permutations there are.
While pinging around town running errands that Monday, I began thinking about how I would recreate the dish. I had taken the day off, so there was time to cook dinner instead of slapping it together.
There was some homemade chicken stock in the fridge that I could use to cook the rice. I'd get some cabbage from the supermarket and some roast pork from a food court. I already had the mushrooms and a friend had given me some dried crayfish that would stand in for the dried shrimp.
But I couldn't remember what my mother seasoned the rice with. I was tempted to call her but decided to just go with my instincts.
I mixed equal amounts of sesame oil, oyster sauce, shaoxing wine and light soya sauce, plus a little white pepper, and added it to the rice mixture. All of it went into the rice cooker and I got on with the washing up while it cooked.
Halfway through, the smell of mushrooms, roast pork and cabbage filled the kitchen and I had to stop what I was doing. It was an aroma I remembered from all those years ago, a whiff of the past that evoked comfort and warmth.
The rice tasted a little ritzier than I remembered it to be and I couldn't wait to tell my mother about it. She got excited and cooked it for herself and my Dad a few nights later. On the weekend, we exchanged notes and I realised that my version of the dish was a little different from hers.
My mother tears the cabbage into big pieces, I prefer strips. She uses water instead of stock. She sounded appalled by the sesame oil and oyster sauce I added to my rice. She just uses salt and a little dark soya sauce for colour.
'It's more healthy this way,' she sniffed.
Well, I'm sticking with my version but she gave me something that made my rice a lot better.
It was some of her chilli sauce, made with pounded red chilli and spiked with lime juice. The piquant dip was the perfect accompaniment to the rice. Sometimes, Mother really does know best.
Make it yourself: One-Pot Rice
INGREDIENTS
8 large dried shiitake mushrooms
(photo A)
300g rice
30g dried shrimp (photo B)
300g cabbage
4-5 shallots
4-5 cloves garlic
1 Tbs sesame oil
1 Tbs oyster sauce
1 Tbs shaoxing wine
1 Tbs light soya sauce
1/2 tsp white pepper, or to taste
1 Tbs oil
150g roast pork, sliced
450-500ml warm unsalted chicken
stock or water
chopped fresh coriander for garnish
METHOD
1. Rinse mushrooms and soak in warm water for at least 20 minutes. Wash the rice under running water and leave to drain. Rinse dried shrimps, drain.
2. Core cabbage and cut into 2cmwide ribbons. Slice shallots thinly,finely chop garlic. Mix sesame oil, oyster sauce, wine, soya sauce and pepper in a small bowl, set aside.
3. Squeeze water out of mushrooms gently, cut off and discard tough stems and slice mushrooms thickly, set side.
4. Heat the oil in a large frying pan or wok over medium high heat. When hot, add dried shrimps and fry till fragrant. Add shallots, fry till soft, add mushrooms and garlic, stir fry for one minute or so.
5. Add cabbage, stir well to mix. When it has wilted, add the sesame oil mixture.
6. Add rice, stir to coat the grains with the seasonings. Add roast pork and mix it in well.
7. Scoop rice mixture into a rice cooker, pat down gently, add enough chicken stock or water to barely cover, and cook.
8. Leave to stand about 10 minutes after it’s cooked (photo C), then scoop onto plates. Top with chopped coriander and serve.
Serves 4 to 5
Ma's Cabbage Rice (serves 6 to 8)
http://www.asiaone.com/Wine%252CDine+%2 ... -5417.html
Ma's cabbage rice
Thng Lay Teen
Sun, May 01, 2005
The Sunday Times
A SIMPLE dish can bring back lots of childhood memories. Like cabbage rice, which is often referred to as 'chye png' in Hokkien.
During my childhood days in the 1960s, my mother would cook this all-in-one dish with dried shrimps, vegetables and pork slices whenever it rained.
Eaten steaming hot when the weather was cold, it was comfort food at its best.
Simmered gently over low heat, the wok of rice would cook slowly, absorbing the sweet, natural flavours of the ingredients.
There would be a thin layer of burnt crust at the bottom of the wok which some of my siblings (there are eight of us) would fight over.
The original recipe uses a can of stewed pork chops, but if you prefer fresh food, lean meat or pork belly would do as well.
Since Mother's Day is just around the corner, making the dish is the best tribute to my 86-year-old mother that I can think of.
* * * * *
Ma's Cabbage Rice (serves 6 to 8)
Ingredients
1kg rice
1,050ml water
1kg cabbage (break off leaves, wash and tear into big sections)
1 big can of stewed pork chops (can substitute with 350g pork belly or lean meat, sliced)
4 Tbs oil (for frying)
3 shallots (finely sliced)
3 garlic (chopped)
Seasoning
1 Tbs fish sauce
1 tsp salt (to taste)
1 tsp pepper
Method
1. Wash and drain rice. Leave aside.
2. Remove bones from pork chops in can and mash with a fork. Leave aside. If you are using pork belly or lean meat, cut into thin slices.
3. Heat wok, add oil and fry dried prawns till fragrant. Remove from wok.
4. Put in shallots to fry, followed shortly by chopped garlic. Place cabbage and dried prawns in next and fry for about two minutes. If you are using pork belly or lean meat, put it in to fry for about 1-2 minutes just before putting in the cabbage. But you need a little more oil, about half a tablespoon, to fry the meat.
5. Put in rice, stewed pork and gravy from the can and fry about 1-2 minutes to mix them evenly.
6. Put in water, make sure it covers the rice. Put the lid back on and let the water boil. Once it boils, lower the heat and let it simmer for about 10 minutes before stirring rice gently. Cover wok and let it simmer for about 10 minutes more.
7. Stir rice gently, cover wok and let it cook over low heat for about 10 minutes before adding the seasoning. It is ready to serve.
Tips
1. If you want to cook the dish in a rice cooker, transfer everything there after step 5. Add water and seasoning and let the cooker do the rest.
2. Using the canned stewed pork chops (I usually use Narcissus brand) and cooking the rice slowly in a wok gives the best result.
Ma's cabbage rice
Thng Lay Teen
Sun, May 01, 2005
The Sunday Times
A SIMPLE dish can bring back lots of childhood memories. Like cabbage rice, which is often referred to as 'chye png' in Hokkien.
During my childhood days in the 1960s, my mother would cook this all-in-one dish with dried shrimps, vegetables and pork slices whenever it rained.
Eaten steaming hot when the weather was cold, it was comfort food at its best.
Simmered gently over low heat, the wok of rice would cook slowly, absorbing the sweet, natural flavours of the ingredients.
There would be a thin layer of burnt crust at the bottom of the wok which some of my siblings (there are eight of us) would fight over.
The original recipe uses a can of stewed pork chops, but if you prefer fresh food, lean meat or pork belly would do as well.
Since Mother's Day is just around the corner, making the dish is the best tribute to my 86-year-old mother that I can think of.
* * * * *
Ma's Cabbage Rice (serves 6 to 8)
Ingredients
1kg rice
1,050ml water
1kg cabbage (break off leaves, wash and tear into big sections)
1 big can of stewed pork chops (can substitute with 350g pork belly or lean meat, sliced)
4 Tbs oil (for frying)
3 shallots (finely sliced)
3 garlic (chopped)
Seasoning
1 Tbs fish sauce
1 tsp salt (to taste)
1 tsp pepper
Method
1. Wash and drain rice. Leave aside.
2. Remove bones from pork chops in can and mash with a fork. Leave aside. If you are using pork belly or lean meat, cut into thin slices.
3. Heat wok, add oil and fry dried prawns till fragrant. Remove from wok.
4. Put in shallots to fry, followed shortly by chopped garlic. Place cabbage and dried prawns in next and fry for about two minutes. If you are using pork belly or lean meat, put it in to fry for about 1-2 minutes just before putting in the cabbage. But you need a little more oil, about half a tablespoon, to fry the meat.
5. Put in rice, stewed pork and gravy from the can and fry about 1-2 minutes to mix them evenly.
6. Put in water, make sure it covers the rice. Put the lid back on and let the water boil. Once it boils, lower the heat and let it simmer for about 10 minutes before stirring rice gently. Cover wok and let it simmer for about 10 minutes more.
7. Stir rice gently, cover wok and let it cook over low heat for about 10 minutes before adding the seasoning. It is ready to serve.
Tips
1. If you want to cook the dish in a rice cooker, transfer everything there after step 5. Add water and seasoning and let the cooker do the rest.
2. Using the canned stewed pork chops (I usually use Narcissus brand) and cooking the rice slowly in a wok gives the best result.
Cabbage rice recipe
Ingredients:
cabbage x1 small (cut into strips）
dried mushroom, soaked and cut into strips x10 pcs
dried shrimp, soaked x 50g
meat (fatty meat will taste better, cut into small cube) x 100g
garlic minced x 1 tsp
rice x 3 cups (washed and drained)
soya sauce/fish sauce
Water
Method
1. Fry the garlic in the wok till frangrant
2. Add in the fried shrimp and stir fry till fragrant. Set aside
3. Add in mushroom and stir fry till frangrant. Set aside
4. Cook the meat in the wok then add in the cabbage
4. Mix in mushroom, dried shrimp and rice
5. Add water into the wok.
6. Put everything into the rice cooker and press start
Things to note:
1. Do not over cook the cabbage in the wok
2. Do not add too much water as cabbage itself has high water content
3. If you have stock you may replace with water, it will taste even better
Hope this useful.
cabbage x1 small (cut into strips）
dried mushroom, soaked and cut into strips x10 pcs
dried shrimp, soaked x 50g
meat (fatty meat will taste better, cut into small cube) x 100g
garlic minced x 1 tsp
rice x 3 cups (washed and drained)
soya sauce/fish sauce
Water
Method
1. Fry the garlic in the wok till frangrant
2. Add in the fried shrimp and stir fry till fragrant. Set aside
3. Add in mushroom and stir fry till frangrant. Set aside
4. Cook the meat in the wok then add in the cabbage
4. Mix in mushroom, dried shrimp and rice
5. Add water into the wok.
6. Put everything into the rice cooker and press start
Things to note:
1. Do not over cook the cabbage in the wok
2. Do not add too much water as cabbage itself has high water content
3. If you have stock you may replace with water, it will taste even better
Hope this useful.
By NancyHo
Butter rice recipe
Here goes:
Rice (wash & strain)
3tbsp salted butter
1 tin evaporated milk
a knot of pandan leaves
ginger, bombay onion, garlic
cinnamon, cardamon, start anise
fried shallots, mint/coriander, cashew nuts to garnish
For my own family, I don't use much butter. For guests, I will be more generous for better taste and colour. I usually start by melting the butter and frying the aromatics & spices. Then I add rice and give it a quick fry. Finally, add the knotted pandan, milk and water.
For garnishing, fresh fried shallots is a must. The rest are optional. I have tried adding finely chopped serai (only the white part), dates and raisins.
sereneest
Rice (wash & strain)
3tbsp salted butter
1 tin evaporated milk
a knot of pandan leaves
ginger, bombay onion, garlic
cinnamon, cardamon, start anise
fried shallots, mint/coriander, cashew nuts to garnish
For my own family, I don't use much butter. For guests, I will be more generous for better taste and colour. I usually start by melting the butter and frying the aromatics & spices. Then I add rice and give it a quick fry. Finally, add the knotted pandan, milk and water.
For garnishing, fresh fried shallots is a must. The rest are optional. I have tried adding finely chopped serai (only the white part), dates and raisins.
sereneest
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