Risotto ai funghi

Adapted from Memorie di Angelina

250 g Arborio, Vialone Nano or Carnaroli risotto rice
25 g salted butter
1 small (150 g) white onion, finely chopped
1 large clove garlic, minced
1/2 litre of vegetable/chicken stock
200 g of porcini mushrooms, fresh or about 50 g dried
a small bunch of flat-leaved parsley (I had dry thyme)
1 cupful of white, dry wine
100g freshly grated Parmesan Reggiano cheese

Soak dried mushroom in hot water for 20 minutes or, if fresh, chop up. Heat half the butter and olive oil in the saute pan over medium heat. Add onions and garlic and cook until fragrant. Heat the stock in a separate pot. Now toast the rice in the pan for a couple of minutes, stirring until coated in the oil. Add the wine and stir to evaporate. Now begin ladling the stock into the rice one ladle at a time. Continue stirring the rice and adding stock each time the liquid begins to dry up. Add the mushrooms. If you run out of stock, and need to cook the rice more, substitute the broth with hot water to avoid over-saltiness. When the rice grains are still al dente, add the rest of the butter, the parsley, and  freshly grated cheese. Salt and pepper to taste. Serve hot.

~Jessica

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Hainan chicken

Not adapted from Steamy Kitchen or Rasa Malaysia but for perspective..

8 chicken drumsticks
salt and pepper
4-5 slices of ginger
3 cloves of garlic, smashed
1-2 scallions

Dipping sauce
salt
3 cloves of garlic, grated
ginger, grated (equal amount to garlic)
1 scallion, sliced thin
oil

img_6792Rub the chicken in salt and pepper. Let sit for 3-4 hours. Boil water, and add the garlic, ginger, and scallions (I had cilantro so I threw that in as well!). Poach the chicken for half an hour. Remove and debone chicken. Heat oil separately, add salt. Remove, then mix in the rest of the sauce ingredients. Serve chicken with dipping sauce, rice, and sliced cucumbers.

~Kai-ling

Taiwanese sticky rice

aka “Oily Rice” (油飯). Adapted from an Intercollegiate Taiwanese American Students Association (ITASA) cooking workshop recipe hosted by the National Alliance of Taiwan Women’s Associations (NATWA)

2 cups long-grain sweet rice (I used 3 rice-cooker-cups glutinous rice)
5 dried black mushrooms (if you haven’t, shiitake)
10 slices ginger (I only used 5)
100-200 g boneless pork (I used 4 Chinese sausages)
75 mL sesame oil
300 mL hot water
60 mL soy sauce

Pre-cooking preparation:
a. Place the rice in a large bowl and rinse thoroughly. Cover with water and soak for at least 4 hours, or even overnight. Drain.
b. Soak dried mushrooms in hot water for 10 minutes or until soft. Wash mushrooms thoroughly and slice thin.
c. Crush ginger slices with a rolling pin to release the flavor.
d. Slice pork thin.

IMAG5663Heat sesame oil in wok. Brown the crushed ginger. Remove ginger from wok. Brown pork and mushrooms in the remaining sesame oil. Add the rice and soy sauce to wok, mix thoroughly. Here you can either cook it in a rice cooker (less water than covers the rice) or: Add 1/2 cup of hot water to the wok. Cover and cook on high for 2 minutes. Stir and add the remaining hot water. Keep stirring until the rice becomes translucent. Cover wok and cook on low heat for 10 more minutes. Serve.

~Jessica

P.S. I added some extras suggested by It’s My Dish and The Grub Files: cane sugar, 2 star anise (~16 points), 1-2 fried shallots, 3 cloves garlic (lightly smashed), dried shrimp (soaked 30 minutes in warm water), Shaoxing rice wine, oyster sauce, boiled peanuts, five spice powder.

Tian de Courgettes au Riz

Zucchini, Rice and Cheese Gratin Adapted from smitten kitchen, From Julia Child’s Mastering the Art of French Cooking, Volume II. Serves 6

~1 kg zucchini (I used 3 green & yellow squash)
90 grams plain, uncooked white rice
1 medium onion, minced (I used 2 shallots)
75 mL olive oil
2 large cloves garlic, mashed or finely minced
15 g all-purpose flour
Milk, as needed (I used veg. broth)
55 g grated Parmesan cheese
Salt and pepper
Butter for dish

Wash the zucchini and trim ends. Halve lengthwise. Coarsely grate and toss with salt in a colander set over a bowl. Let drain for 20-30 minutes. Save the drained liquid. Taste. If too salty, rinse and drain the zucchini again (not saving the liquid this time). Squeeze in handfuls, gently, collecting the drained liquid. Blot dry on a paper towel.

Saute the onions on medium-low in olive oil for 8 – 10 minutes, until tender and translucent. Raise heat slightly and stir several minutes until lightly browned. Stir in the grated (dry) zucchini and garlic; season with salt and pepper. Toss and turn for 5 – 6 minutes until the zucchini is almost tender. Sprinkle in the flour, stir over moderate heat for 2 minutes, and remove from heat.

Measure the drained liquid. If you have less than 600 mL, add milk/broth until you have this. Stir this into the zucchini-onion mixture, return pan to stove over medium-high heat and bring to a simmer, stirring. Remove from heat again, stir in the rice and all but 2 tablespoons cheese. Taste and adjust seasoning if needed.

In a baking dish, add mixture, then sprinkle with reserved cheese and remaining olive oil/butter. Heat oven to 220 deg C. Bake in upper third of oven until bubbling and browned on top, about 25 – 30 minutes. (If yours begins to brown too quickly, you can cover it with foil up until the last 5 minutes.) The rice should absorb all the liquid. Serve immediately.

~Jessica

Chinese fried rice

Adapted from Rasa Malaysia and China on Site and steamy kitchen.

~1 lap cheong (Chinese sausage), diced small
180 g baby shrimp
200 g  frozen peas-corn-carrot, defrosted 15 min (I had 300 g)
2 stalks of scallions, sliced thin
2 garlic cloves, minced
fresh ginger, grated
3-4 cups Jasmine rice, leftover
4 glugs of peanut oil
2 eggs, beaten
pinch of black/white pepper
fish sauce
soy sauce
sesame oil
splash of cooking wine
1 skinless and boneless chicken breast (optional)
100 g salted fish (optional)

IMAG5299

egg omelette

IMAG5301

blurry stir fry wok

IMAG5303

plated

Heat oil in wok. Fry Chinese sausage and shrimps over low heat until done. Remove from heat. Stir-fry frozen veggies until done. Set aside. Heat oil in wok. Quickly stir-fry scallions, garlic, and ginger until fragrant. Add back the sausage and vegetables. Stir-fry quickly. Scramble eggs separately and add. Add rice; stir to mix. Add in soy sauce, fish sauce, wine, and white pepper, stirring. Remove from heat. Sprinkle with scallions and (toasted) sesame oil. Serve.

~Jessica

P.S. My mom’s version:

fried-rice

Jollof rice

West African vegetarian pre-jambalaya. Adapted from Flora Loughridge and Vegan Nigerian. Serves 2-3.

2 cups basmati rice (or quinoa)
1 large red bell pepper
1-2 scotch bonnet peppers (if you can find it!)
2 medium sized tomatoes or 200 g cherry tomatoes
1/2 aubergine
1 small sweet potato (forgot mine!)
2 cloves garlic
ginger (about the size of your thumb)
1 small red onion
2 vegetable stock cubes
curry powder, dried thyme, salt to taste
nutmeg, cumin, paprika, cayenne, red chili flakes
sunflower oil or coconut oil
basil to garnish (optional)

IMAG5288

plated!

Saute the onion, ginger and garlic until fragrant, then the eggplant, peppers, tomatoes until soft in the coconut oil. Blend this with 1 cup of water to form a smooth mixture. Add to this mixture the stock cubes and seasonings. Add 2 more cups of water and bring to a boil. Add the rice to the mixture, stirring well, then lower the heat completely. Cook for about 30 minutes, making sure the rice doesn’t stick to the bottom of the pot (you might have to add a tiny bit more water as you go along). You want all the water to be absorbed and the rice texture to be light and fluffy. Top with chopped basil if you have some.

In the rice cooker? Diary of a Recipe Collector has a jambalaya recipe there.

~Jessica