Tuesday, May 12, 2015

Peanut butter sticky rice balls in green tea recipe

Peanut butter sticky rice balls in green tea

These little pretty purses called tang-yuan, meaning ‘soup circles’, are a wildly beloved Chinese dessert and are very popular, if not mandatory, at all major celebratory events. Each ball is a mouthful of complimenting textures and flavours – chewy and runny, sweet and slightly salty, intensely nutty and rich – balanced with the subtle bitterness and fragrance from lightly honey-sweetened green tea.

Serves 4-5
Preparation 40min
Cooking 15min
Skill level Mid

By
Mandy Lee

Ingredients

105 g smooth peanut butter
30 g coconut oil, warmed slightly until melted
18 g brown sugar
190 g glutinous (sticky) rice flour, plus extra, to dust
135 ml water
28 ml canola oil
hot green tea lightly sweetened with honey, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Chilling time 40 minutes

Freezing time 30 minutes

To make the peanut butter filling, whisk the peanut butter, coconut oil and brown sugar in a bowl until even and very smooth, then chill in the fridge for 30–40 minutes or until solidified.

Scoop out little balls, about 2 teaspoons each, and roll until lightly coated on a small tray generously dusted with the extra rice flour, shaping them as round as you can with your hand. You should have about 15 peanut butter balls. Freeze for 30 minutes to harden.

To make the sticky rice wrappers, combine the rice flour and water in a large bowl with a fork; the mixture will be very dry and chalky, and that's totally fine. Make 2 small balls, about 1 tablespoon each but no larger, by squeezing the mixture tightly with your hand, then cook in boiling water for 5 minutes or until they float to the top and slightly swell. Return the cooked balls to the bowl with the canola oil. Cool for 2–3 minutes, then knead everything for at least 5 minutes or until a very even, smooth, soft dough (it should be very pliable and slightly sticky). If the dough is tough and cracks, add 1 tablespoon of water. If it is sticky, add more rice flour.

Divide the dough into 12 equal portions and cover with plastic wrap. Take the hard peanut butter balls out of the freezer. Flatten 1 portion of dough with your hand until 3 mm thick (do not dust with more rice flour). Place 1 peanut butter ball in the centre, bring the dough edges tightly together at the top and pinch off the excess dough. Roll the ball between your palms, shaping as round and even as you can (be careful not to expose the filling). Roll in the extra rice flour and set aside on a tray.

Repeat with the remaining dough (you can gather the scrap dough to make 2–3 more) and peanut butter balls. Freeze the balls until needed.

To cook and serve, bring a large saucepan of water to the boil. Dust off the excess rice flour, then gently drop the balls into the water. Give a gentle stir to prevent sticking to the bottom, then cook for 3–4 minutes or until they float to the surface, then another 1 minute or until slightly swelled. Remove with a slotted spoon and serve with honey green tea.

Note

• Glutinous rice flour, also known as sweet or sticky rice flour, is available from Asian food stores.

Recipe from Lady and Pups by Mandy Lee, with photographs by Mandy Lee.
 

More Rice Recipes:

Savoury zong (sticky rice cake)
Arroz con pollo with chanterelles recipe
Garlic Cilantro Lime Rice
Arroz a la Mexicana (Mexican-Style Red Rice)
Chihuahua rice
Prawn and egg fried rice

 
Save and share Peanut butter sticky rice balls in green tea recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Wednesday, April 22, 2015

Savoury zong (sticky rice cake) recipe

sticky rice cake

"Zong, or joong in Cantonese, is a pyramid-shaped glutinous rice cake or dumpling with Chinese origins. Whilst the outer layer always consists of sticky rice, the filling can vary a great deal depending on region and country, since many South-East Asian cultures have adopted a version of this dish.

"When the capital of his beloved Chu kingdom was overrun by a neighbouring state, the famous patriot and poet Qu Yuan of the Warring states period was overcome by grief and drowned himself in the Miluo River. To prevent the fish from eating his body, parcels of rice were thrown into the river as a diversion." Christina Yeow, Poh & Co.

Makes 8-10
Preparation 4hr
Cooking 5hr
Skill level Ace

By
Christina Yeow

Ingredients


Rice

1 kg glutinous rice, soaked in plenty of water overnight, drained before using
60 ml (¼ cup) vegetable oil
2 tsp salt
1 tbsp Chinese five-spice powder

Mushrooms

1 tbsp vegetable oil
1 tsp finely chopped garlic
25 small, dried shiitake mushrooms, soaked in boiling water for 30 minutes, then rinsed (if using large mushrooms, cut into bite-sized pieces)
3 tsp light soy sauce
2 tsp sugar
1 tsp Chinese five-spice powder

Filling
80 ml (⅓ cup) vegetable oil
2 tsp finely chopped garlic
1 kg boneless pork belly, cut into bite-sized pieces
1 tbsp Chinese five-spice powder
salt and sugar, to taste
25 dried chestnuts, soaked in warm water for 30 minutes, drained
60 g (½ cup) dried shrimp, soaked for 30 minutes, drained and rinsed
½ cup salted turnip (dai tau choy), soaked for 30 minutes, drained and finely chopped
500 g (2¼ cups) black-eyed beans, soaked overnight in cold water, rinsed, parboiled for about 10 minutes, drained
1 bunch dried bamboo or lotus leaves, soaked in hot water for 10 minutes or until pliable, rinsed, then soaked in cold water until ready to use
cooking string

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time overnight

Cooling time 2 hours

You will need to begin this recipe one day ahead.

To make the rice, place all the ingredients in a large bowl and stir to combine. Set aside.

To make the mushrooms, combine the oil and garlic in a medium saucepan and cook over low heat until light golden. Add the remaining ingredients and 250 ml (1 cup) water and simmer gently until the liquid is almost completely evaporated. Remove from the heat and set aside to cool.

To make the filling, heat half the oil in a large frying pan or wok over medium-high heat. Add half the garlic and stir for 30 seconds or until light golden. Add the pork, 2 teaspoons of Chinese five-spice, salt and sugar to taste and cook for 10-12 minutes or until golden and caramelised. Transfer to a plate and set aside to cool.

Heat another tablespoon of oil in the same frying pan or wok over medium heat. Add the chestnuts, 1 teaspoon of the five-spice powder, salt and sugar to taste. Toss for 1 minute, then transfer to a plate and set aside to cool. Add the remaining oil and garlic to the pan and cook over medium-high heat for 30 seconds or until light golden. Add the shrimp, salted turnip, black-eyed beans, the remaining five-spice powder and the salt and sugar to taste. Toss to combine well, then check the seasoning. The filling needs to be a little over seasoned (salty and sweet) as it will balance out with the heavy boiling. Remove from the pan and set aside to cool.

To assemble the zong, take 2 bamboo leaves top side-up and place them on top of each other with the stem tips at opposite ends, then fold over to form a cone. Spoon about 1½ dessert spoons of rice into bamboo cone. Using your finger push the rice to the sides of the cone forming a well in the middle. Fill with a small portion of each component, 1-2 mushrooms, 1-2 pieces of pork, 1 chestnut and 1 teaspoon of the dried shrimp and bean mixture. Gently press the filling down and cover with another dessert spoon of rice. Gently press all the contents of the cone down, then fold the top end of the bamboo leaves over the rice. Bend the excess ends of leaves to hug tidily around the pyramid. Wind a piece of string firmly around the middle of the zong making sure the loose end of the pyramid is secured, then tie firmly. It’s essential there are no holes in the parcels or the contents will spill out during boiling and cause a horrible mess in the cooking water. Repeat with the remaining leaves, rice and filling.

Cut another 5 lengths of string about 90–100 cm long, then fold in half. Thread 2 of the parcels onto the string then tie a loop in the end - this will allow you to hang the zong on a large hook (available from hardware stores) during cooking.

Half fill a large stock pot or saucepan with water and bring to the boil. Hang the zong from the hook, then carefully place into the boiling water, making sure all the zong are fully submerged. Simmer for 4 hours, topping up with extra water boiling water when necessary. Remove the zong and hang from the hook over a draining board until cool. If you refrigerate the zong, you can re-heat them by steaming or microwaving them individually.

Note


• If you make double this recipe, make sure you swap the bunches of zong around from the top to the bottom layers halfway through the boiling process so they are cooked evenly.

This recipe is from Poh & Co. Airs 8pm Thursdays on SBS ONE.


More Rice Recipes:

Arroz con pollo with chanterelles recipe
Garlic Cilantro Lime Rice
Arroz a la Mexicana (Mexican-Style Red Rice)
Chihuahua rice
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken


Save and share Savoury zong (sticky rice cake) recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Tuesday, April 7, 2015

Jeera chicken and rice recipe

Jeera chicken and rice

Jeera means cumin, and in this dish the chicken and the rice are cooked separately, each flavoured with cumin seeds.

Serves 4
Preparation 20min
Cooking 45min
Skill level Easy

By
Rajwant Kaur Sandhu

Ingredients

2 garlic cloves, crushed
2 tsp finely chopped ginger
1 tbsp Greek-style yoghurt
2 tsp lemon juice
750 g chicken thigh fillets, trimmed, cut into thirds widthwise
2½ tbsp vegetable oil
1 tsp cumin seeds
2 onions, thinly sliced
1 tsp garam masala
coriander leaves, to serve

Jeera rice

300 g basmati rice
2 tbsp vegetable oil
1 onion, thinly sliced
½ tsp cumin seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 2 hours

Place garlic, ginger, yoghurt and lemon juice in a bowl and mix to combine. Add chicken and mix to coat. Cover with plastic wrap and refrigerate for 2 hours.

Meanwhile, to make jeera rice, place rice in a bowl, cover with 600 ml water. Set aside for 30 minutes to soak. Drain. Heat 2 tablespoons of oil in a large saucepan over medium-high heat. Add onion and cumin seeds and cook, stirring occasionally, for 10 minutes or until onion is golden. Add drained rice and stir to combine. Add 375 ml (1½ cups) boiling water, cover pan and boil for 5 minutes; do not remove lid. Remove from heat and stand, without removing lid, for 10 minutes or until rice is tender.

Heat vegetable oil in a wok or large frying pan over medium heat. Add cumin seeds and sliced onions and cook, stirring occasionally, for 10 minutes or until golden.

Add chicken, season with salt and pepper and cook for 4 minutes on each side or until chicken is just golden. Add garam masala, cover with a lid, and cook for a further 10 minutes or until chicken is cooked through. Serve chicken with jeera rice, scattered with coriander.

Photography Brett Stevens. Food preparation Leanne Kitchen. Styling Vanessa Austin.

As seen in Feast magazine, September 2014, Issue 35.

Save and share Jeera chicken and rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Sunday, March 22, 2015

Arroz con pollo with chanterelles recipe


Arroz con pollo sounds fancy and complicated, right? Well, not if you speak Spanish! It’s simply rice with chicken. However, this dish is much more than that. It’s comforting, softly spiced, warm and my favorite part – cooks in one pot! “No, that’s okay honey. I’ll do the dishes tonight.”

Serves 4-6
Preparation 25min
Cooking 1hr 5min
Skill level Easy

By
Ashley Rodriguez

Ingredients

3 tomatoes, halved lengthwise
8 skin-on chicken thighs
1 medium Spanish onion, finely chopped
220 g chanterelles, roughly chopped
5 garlic cloves, minced
2 tbsp dry sherry
1 medium green capsicum, finely chopped
4 thyme sprigs
1 bay leaf
1 tsp sweet pimentón de la Vera (smoked Spanish paprika)
pinch of chilli flakes
3 cups chicken stock
1 cup Bomba or Calasparra rice
small pinch of saffron threads
hot sauce, coriander, spring onion and crumbled cotija (see Note), to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Working over a bowl, grate the cut side of the tomatoes on the large holes of a box grater; throw away the skins.

Set a very large, deep skillet (preferably cast-iron) over high heat and preheat until the pan is just starting to smoke. Season the chicken with salt and pepper, carefully add it to the skillet, skin-side down, and cook over medium heat for about 3-5 minutes per side or until nicely browned on both sides. Transfer the chicken to a plate.

The fat from the chicken skill will render off and give you enough fat to cook the vegetables.

Add the onion and chopped chanterelles to the pan, season with a pinch of salt and cook over medium high, stirring occasionally, until deeply caramelised, about 15 minutes. Add the garlic then cook for a further minute before deglazing the pan with the dry sherry. Add the green capsicum and sauté for 5 minutes.

Add the garlic, thyme sprigs, bay leaf, pimentón and chille flakes and cook, stirring, for 2 minutes or until fragrant. Stir in the grated tomatoes and cook, stirring, for 5 minutes or until the liquid has evaporated.

Pour the stock into the skillet and bring to a boil. Stir in the rice, saffron and a generous pinch of salt and return to a boil. Nestle the chicken in the rice and cook over moderately low heat, without stirring, for 20-25 minutes or until the rice is tender and the chicken is cooked through.

Discard the thyme sprigs and bay leaf. Season the dish with salt and pepper and serve with hot sauce. Top the dish with chopped coriander, sliced spring onions and cotija.

Note

• Cojita is an aged hard cheese, very salty and firm – a good substitute is a well-aged parmesan or pecorino.

Recipe from Not Without Salt by Ashley Rodriguez, with photographs by Ashley Rodriguez.

More Rice Recipes:

Garlic Cilantro Lime Rice
Arroz a la Mexicana (Mexican-Style Red Rice)
Chihuahua rice
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)

Sunday, March 15, 2015

Garlic Cilantro Lime Rice Recipe


Recipe courtesy of Ree Drummond
Source: Food Network

Total Time: 30 min
Prep: 5 min
Cook: 25 min

Yield: 8 servings
Level: Easy

Ingredients

1 tablespoon canola oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
1 teaspoon kosher salt
3 to 4 cups low-sodium chicken broth
Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
Chopped fresh cilantro, for garnish

Directions

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.

Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

More Rice Recipes:

Arroz a la Mexicana (Mexican-Style Red Rice)
Chihuahua rice
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake


Save and share Garlic Cilantro Lime Rice Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Monday, March 9, 2015

Arroz a la Mexicana (Mexican-Style Red Rice) Recipe


This classic Mexican rice, embellished with tomatoes, serrano chiles, and peas, is a versatile side dish for all kinds of meat and vegetable main dishes.

SERVES 6–8

INGREDIENTS

1 cup chicken stock
1 (15-oz.) can whole peeled tomatoes in juice
2 tbsp. canola oil
2 serrano chiles, halved lengthwise, seeds removed
2 cloves garlic, minced
½ small white onion, minced
2 cups long-grain white rice
1 cup frozen, thawed peas
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Place stock and tomatoes with juice in a blender, and purée until smooth; set tomato mixture aside.

2. Heat oil in a 4-qt. saucepan over medium-high heat. Add chiles, garlic, and onion, and cook, stirring, until soft, about 4 minutes. Add rice and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in tomato mixture and peas, season with salt and pepper, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all the liquid, about 15 minutes. Remove rice from heat, and gently fluff with a fork before serving.

More Rice Recipes:

Chihuahua rice
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger 


Save and share Arroz a la Mexicana (Mexican-Style Red Rice) Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Sunday, February 22, 2015

Kimchi fried rice recipe


If you’re like me and always keep a tub of kimchi in the fridge, this is one of those weeknight dishes that’s perfect when there isn’t much else around. You’d be surprised how tasty and satisfying a bowl of this economical fried rice can be.

Serves 4
Preparation 10min
Cooking 10min
Skill level Easy

By
Adam Liaw


Ingredients

1½ cups kimchi
1 tbsp vegetable oil
1 tbsp sesame oil
1 tbsp gochujang (Korean chilli bean paste)
4 cups cooked jasmine or short-grain rice
3 spring onions, trimmed and finely sliced
1 tsp salt
1 tbsp toasted sesame seeds
4 small sheets Korean nori, crumbled (or 1 sheet Japanese nori, toasted and crumbled)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Squeeze as much juice as you can from the kimchi, then finely slice it and set aside, reserving the juice.

Heat a wok over high heat and add the vegetable oil and sesame oil. Add the kimchi to the wok and toss frequently until very fragrant. Add the gochujang and toss for about a minute, or until fragrant.

Add the rice, pressing it onto the sides of the wok to separate the grains. Add the reserved kimchi juice, spring onions and salt, and mix everything well, allowing the rice to lightly toast against the sides of the wok.

Scatter the rice with sesame seeds and crumbled nori and serve.

Note

• Korean nori is available from Asian supermarkets often roasted with sesame oil and salted, and is easily crumbled. I keep a pack or two in my pantry at all times. It makes a great snack.

Recipe and image from Adam's Big Pot by Adam Liaw (Hachette, $39.99, pbk) 

More Rice Recipes:

Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke)
Adam’s taco rice
Shiitake mushroom rice
Scattered sushi rice salad
Steamed Japanese rice recipe
Japanese rice and egg recipe 



Save and share Kimchi fried rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

LinkWithin

Related Posts Plugin for WordPress, Blogger...