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Tag Archives: rice

Brussels Sprout Nasi Goreng

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I tried this fusion adaptation of the classic Indonesian dish. I ended up making about 2/3 the dish, and making far less uncooked sprouts. I also used a yellow onion and cooked the rice using my own method. I also cooked it for less time, according to my own observations, and without cooling down both components. I thought it was a pretty nice way to have Brussels sprouts.

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Kimchi Fried Rice

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Kimchi fried rice is simple but tasty. If you make your own kimchi, or are able to find a vegetarian version without fish sauce, the recipe can easily be made vegan. I used this recipe.

If you have tried kimchi in the past and didn’t like it, I’d suggest trying it this way or in dumplings. I don’t care for kimchi plain as a side dish, but once it is cooked further I find it delicious.

 

Cabbage Fried Rice

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I used a sweetheart cabbage in this cabbage fried rice, which I consider one of the nicer ways to eat cabbage.

Sabaneh Wa Ruz Bil Sha’riyeh

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This recipe comes from Palestine Plate by Joudie Kal. For me the recipe makes altogether too much rice relative to spinach, but the spinach, garlic and lemon combination is nice.

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I made this dish of rice and spinach using mint rather than dill, and with basmati rice. I included the tomato paste.

Rice Flour Dumplings on a bed of Macerated Red Berries

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The dumplings are made from glutinous rice flour, salt, baking powder, boiling water and stevia. The dough was divided in thirds and one part was mixed with matcha powder while another part was mixed with cocoa powder. The dough was rolled into strands, braided, looped back and rolled some more before being cut and rolled into balls which were boiled.

The dumplings are set on a bed of macerated raspberry and strawberry sweetened with agave syrup and stevia.

Steamed Matcha Rice Dumplings

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To make these little sweets, I mixed glutinous rice flour with baking powder and a pinch of salt. I then added hot water and stevia and kneaded the dough a little before dividing it and adding matcha powder to half of it. Meanwhile, I heated some water in a large pan and lightly greased a muffin tin. I rolled the dough into small balls and put them in the muffin tin, then set the tin over the boiling water and steamed it for 20 minutes.

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After reading that lemon is a good accompaniment to matcha, I made a glaze of lemon juice and sugar. These small chewy steamed dumplings were a nice treat.

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