Category Archives: rice

Bibimbap

Literally ‘mixed rice’, is a popular and popularised Korean staple with countless variations. It is a bit elaborate to prepare, but could easily be scaled up to serve a banquet. Serves 4.

3 c short grain Japanese sticky rice, cook in a rice cooker with a little less water than usual

1 tb tamari
2 tsp honey
2 tsp sesame oil
1 tb rice wine
1 tb minced spring onion
1 clove garlic, minced
200 g beef rump or sirloin, cut into thin strips across the grain, no more than 50 mm long

4 tb gochujang (Koren red chilli paste)
2 tb miso paste
1 tb honey
1 tb sesame oil
1 tb rice vinegar
1 clove garlic, minced
small knob ginger, minced
1 tb sake
water

garlic, minced
ginger, minced
oil
sesame oil
2 carrots, julienned
2 courgette, julienned
25g dried shittake mushrooms, soaked and thinly sliced

1 daikon radish, julienned
1 small cucumber, cut in half and thinly sliced
1 tb rice vinegar
kimchi (Korean pickled cabbage), if you have some

400 g bean sprouts
1 bunch spinach

4 eggs

spring onion, finely chopped
black sesame seeds
mayonnaise (optional)

 

Combine first 6 ingredients and marinate the beef in this for at least 20 minutes.

Mix the next 9 ingredients for the gochujang sauce. Add water to adjust the texture and fieriness to your taste and to the characteristics of the gochujang you start with. The sauce packs a wallop.

Separately saute the carrot, courgette, shittake each in the oil with a dash of sesame oil, 1 tsp of garlic 1/2 tsp of ginger. Season and set aside.

Quick-pickle the diakon. Add the vinegar and some salt to the cucumber,

Lightly blanch the bean sprouts and spinach separately. Squeeze the excess water out of the spinach. Lightly season and add a little sesame oil, set aside.

Stir fry the beef in some peanut oil over high heat until just done, shake off excess liquid and set aside. Fry the eggs in oil, sunny side up.

Assemble the bibimbap in hearty bowls, one per person:
make a bed of warm rice, put the egg on top in the middle and place portions of the beef and vegetables around it. The idea is to have a satisfying arrangement of 5 colours (red/orange, green, black/dark, yellow, white). Garnish with the spring onion and sesame seeds. Serve the gochujang sauce in a bowl for eaters to spoon over. Korean dishes, like their Japanese cousins, often add mayonnaise for a creamy counterpoint; you could try that too. To eat, give the whole bowl a good stir and pile in. The goal is a vivid ensemble of textures and flavours, with a common note of sesame. You can omit the meat for vegetarian if you like, or add fried tofu.

japanese rice (quantities in proportion)

Take 1 cup japanese rice in a bowl and wash with with several changes of water until water is almost clear, about 5 mins. Stir rice constantly with your hands. Drain in a colander and let stand uncovered for half an hour to an hour.

Place in a heavy pot with a good lid, add 1 cup water and heat on medium-high until water just boils. Turn heat to high and boil vigorously with the lid on. A white starchy liquid will seep over the pot sides. When this stops, reduce heat to low and cook till all liquid is absorbed. Turn off heat and stand, covered, for 15 mins. Fluff rice with a wooden spoon using a slicing motion. Stand. Serve.

Resist the temptation to take the lid off during cooking. The rice should be dry and delicate but clump together satisfyingly for attack by chopsticks.

Strawberry Risotto (serves 6)

1.5 litres (6 cups) water
60g butter
1 medium eschallot, peeled and very finely chopped
250g ripe strawberries, washed, hulled and halved
3 tablespoons brandy
500g arborio rice
50g (1/2 cup) freshly grated parmesan + extra for serving

Heat the water or stock in a saucepan and keep it simmering.

Heat half the butter in a heavy-bottomed saucepan. Sauté the eschallot on low heat until softened. Add half the strawberries and cook gently for a couple of minutes. Add the brandy.
When the brandy has evaporated, add the rice and stir to coat well. Season.

Add a ladleful of hot water/stock and procedd to make risotto (as normal) should take about 20 minutes.

Add the remaining strawberry halves, the butter and the 50g of parmesan cheese and stir through. Serve immediately with a grinding of black pepper and extra parmesan.

Source: Twelve – a Tuscan cookbook, by Tessa Kiros

fried rice (serves 4)

2 eggs, beaten
3 1/2 tb vegetable oil
2 cloves garlic, minced
1 small fresh chilli, minced
5 cups cold cooked white rice, preferably a day old
5 tb oyster sauce
1 tb dark soy sauce
5 spring onions, sliced thin

plus any of the following according to your tastes:
shiitake mushrooms
prawns
vegetables (peas, red pepper, carrot, green beans)
minced pork
toasted cashews or peanuts
1 cup bean sprouts

Add 1 1/2 tsp of oil to large non-stick pan over medium and heat, add eggs, cook until just set, then quickly scramble and break into small pieces, set aside. If using meat of fish, cook separately in a little oil and set aside.

Turn heat right up, add remaining oil, stir-fry veges except bean sprouts a little. Add garlic, stir until fragrant. Add rice and sauces, heat through. Add everything else and heat through. Chopped fresh coriander?

A classic accompaniment is krupuk – Indonesian fried prawn crackers. Unfortunately the kids don’t like this yet.

Source: ‘The New Best Recipe’

green curry (serves 4)

4 stalks lemon grass, outer leaf removed
6 green chillies, seeded and chopped
3 cloves garlic, peeled
thumb of ginger or galangal, peeled
2 shallots, peeled
2 handfuls of coriander leaves, chopped
1 tsp lime zest
juice of 1 lime
1 tb fish sauce / to taste
1/2 tsp ground black pepper
small pumpkin peeled and chopped
2 large aubergines, chopped into fat chunks
3 tb vegetable oil
1 tin coconut milk
400 ml vegetable stock
2 tsp fresh green peppercorns
thai basil leaves

Blend first 9 ingredients including half the coriander in food processor to a coarse paste. Brown vegetables in oil a bit over highish heat, add 4 tb of paste and stir well.

Add liquids and peppercorns, simmer til tender. Add more paste if required, and cook a little longer. Whole cooking process should take 10 mins. Garnish with remainder coriander and basil and serve with rice.

This is an all-purpose beast. Other possibilities: chicken, mushrooms, spinach, fish, prawns.

Source: Nigel Slater ‘Appetite’

aubergine and tomato pilav

1 large aubergine, cut into 3 cm cubes, salted in a colander for 20 mins, wiped dry
40 g butter
2 tb olive oil
4 cloves garlic, thinly sliced
1/3 tsp ground allspice
1 tin plum tomatoes, mashed up
150 g basmati rice, washed and soaked in salted water for 3 hours
1/2 small bunch parsley, roughly chopped
salt and pepper

Preheat oven to 230’C. Melt butter and 1 tb of the oil in a large saucepan and fry garlic until golden, add allspice and tomatoes, simmer 20 mins.

Toss aubergines with remaining oil and roast on a baking tray for 15 mins until soft and golden.

Add rice to tomatoes and enough water to cover 1 cm over, season. Add aubergines and cover with greaseproof paper and a lid. Bring to the boil over high heat and cook fast for 2 minutes, then turn down heat and cook for another 8 minutes. Remove from heat and stand 5 minutes, garnish with parsley and serve. Good with grilled chicken or lamb.

Source: Moro Cookbook