Kimchi Fried Rice, Kimchi Kimbap and Hawker Style Shrimp Balls
KIMCHI FRIED RICE
2 tablespoons canola oil
6 cloves garlic, finely chopped
1 cup kimchi, chopped
4 cups cooked white rice
7 grams chicken stock powder (can substitute 1 1/2 teaspoon of chicken stock concentrate)
2 teaspoons sushi and sashimi soy sauce (or light soy sauce)
1 teaspoon toasted sesame oil
1/2 teaspoon cracked black pepper
2 eggs, beaten
In a large pan or wok on medium-high heat, saute chopped garlic in canola oil for 10 seconds. Add kimchi and saute for another 10 seconds.
Add the cooked rice making sure to break the lumps. Season the rice with chicken stock powder, soy sauce, toasted sesame oil and cracked black pepper.
Toss and cook fried rice for 10 minutes, then turn off heat and immediately pour the beaten eggs over rice, stir and toss. Serve hot with shredded nori and thinly sliced omelette.
* Kimchi Kimbap *
Kimchi Fried Rice
Sliced Fried Spam (luncheon meat or ham is also good)
- Place nori sheet on cling or sushi mat, spread kimchi fried rice, 2 (3/4 inch in diameter sticks) of fried spam and sliced omelette.
- Roll sushi tightly and cut into 1 inch slices.
Hawker Style Shrimp Balls
1 pound raw shrimps, shelled, deveined and heads and tails removed
juice of 1/2 lime (or lemon)
2 Tablespoons spring onions, roughly sliced
1 clove garlic
1/2 teaspoon red chilli flakes (optional)
2 teaspoons oyster sauce
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 Tablespoons all-purpose flour
canola oil (enough to reach half the height of your fry pan) for frying
wedges of lime or lemon to serve
- Blitz all ingredients together in a food processor.
- Chill shrimp ball mixture inside the fridge for 30 mins.
- Heat canola oil in fry pan over medium-high heat.
- Using 2 spoons, scoop 1 tablespoon each of shrimp mixture and form into irregular shaped balls.
- Fry in oil until golden.
- Serve with lime or lemon wedges on the side.
Quick Saffron and Seafood Rice with Chorizo
3 cups basmati rice
6 cups hot chicken stock
pinch of saffron threads or pinch of saffron powder
(in my case, I used one small sachet of saffron powder equivalent to a pinch as well)
1/2 pound large shrimps, shelled and deveined
1/2 pound squid, cut into 1/2 inch rings
1/2 cup pitted green olives
1 foot long link of chorizo, medium dice
1 large white onion, small dice
6 cloves garlic, minced
juice of half a lemon (to marinate shrimps and squid rings)
1/4 cup extra virgin olive oil (for frying chorizo as well as sauteing the onions and basmati rice)
2 tablespoons butter (for sauteing the garlic, shrimps and squid separately)
salt and pepper to taste
lemon wedges (to serve on the side)
1/2 cup parsley, coarsely chopped (to sprinkle on top)
- Marinate shrimps and squid in lemon juice, salt and fresh cracked black pepper for 5 minutes.
- Put the saffron threads or saffron powder in hot chicken stock, stir and set aside.
- Place a large skillet (preferably a skillet with a bit of height) over medium heat and add olive oil. Fry diced chorizo until a bit of the fat renders in the pan and mixes in with the olive oil tinting it with a gorgeous red-orange colour. Remove fried chorizo bits from the oil and set aside.
- Add onions into the tinted oil and saute until soft. Add basmati rice and saute for 5 minutes just barely toasting it. And then pour the saffron infused hot chicken stock.
- Wait about 2 minutes for the mixture to boil before reducing heat to low to simmer for 15-20 minutes or until rice is done (either preferred al dente or just perfectly tender but not mushy and overcooked).
- While the rice gently cooks, place a skillet over high heat, add butter and garlic. Saute garlic until fragrant and soft (but not browned) and add the marinated shrimps and squid along with the green olives. Saute for 3 minutes or until shrimp curls up and turns orange (do not over cook shrimps and squid or both will be tough and chewy… which will just ruin the dish). Set the sauteed seafood aside (still in the skillet).
- When rice is almost done, add the fried chorizo nuggets and sauteed shrimps and squid rings along with the bit of pan juices rendered. Toss the mixture with two forks.
- Top with chopped parsley.
- Serve with lemon wedges on the side.
Makes 8 servings
Parmesan Risotto (with pesto)
3/4 cup Arborio rice
2 Tablespoons unsalted butter
1/2 of a large white onion, chopped
3 1/2 cups hot vegetable stock (or chicken stock if not vegetarian)
1/4 cup dry white wine
1/2 cup grated parmigiano-reggiano/ regular parmesan
fresh cracked black pepper
salt (optional and according to taste)
a pat of butter (additional to finish the dish)
prepared homemade or store bought pesto
shavings of pamigiano-reggiano/ regular parmesan
- In a large sauce pan over medium heat, melt butter and saute onions until translucent and soft.
- Add the Arborio rice and saute for about 2 minutes.
- Add the the dry white wine. Then slowly add the vegetable stock (or chicken broth) half a cup at a time while slowly stirring the rice. When the rice absorbs a decent amount of liquid add another half cup of stock, repeat this process until rice is cooked (al dente) and is a bit soupy.
- Add the grated parmigiano-reggiano and gently stir until creamy.
- Season with freshly cracked black pepper (and salt, optional and according to taste) And finish the risotto dish with a pat of butter and remove from heat.
- Serve dribbled with a bit of pesto and shaving of parmigiano-reggiano.
Makes 3-4 servings
I love Basmati Rice! I find the long and slender grains so elegant and graceful on the plate.
I love cooking Rice Pilaf and fragrant and brilliantly spiced Biryani dishes. I mean, What could be better? All one has to do is put any kind of meat and spices and aromatics along to flavor the rice, cook everything in one pan, wait for the Basmati rice to cook and after that, all one has to do is dig their spoon into a mound of savoury rice which serves as a complete meal + you only have to wash one pan! :)
1/4 cup (1/2 stick) unsalted butter
2 medium size red onions, diced small
2 bay leaves
1 teaspoon turmeric powder
2 cups Basmati rice
4 cups chicken stock
2 links Cervelat sausage (or any sausage of your preference), sliced and fried
2 cups dried Shiitake mushrooms (rehydrate mushrooms in hot water for 30-45 minutes before cooking, then drain)
1/4 cup chives, chopped fine
2 tablespoons parsley, chopped fine
chili flakes (optional)
salt (if needed) and cracked black pepper to taste
1. Rehydrate the dried Shiitake mushrooms in hot water for 30-45 minutes. After mushrooms are rehydrated, drain and set aside.
2. Slice sausage links into rounds and brown in a skillet. Once cooked, set aside.
3. In a large saute pan over medium-high heat, melt butter and add onions, bay leaves and turmeric powder. Saute the onions until soft and translucent. Then add the Basmati rice and saute for 5 minutes.
4. Add the drained shiitake mushrooms and chicken stock and gently stir the rice. Turn the heat to high and wait for the stock to boil. Once the stock boils, turn down the heat to medium-low, cover and simmer rice until all stock is absorbed and the Basmati rice is cooked and tender, about 15 minutes.
5. Uncover the pan and add the chili flakes (optional), chopped chives and browned sausages and season with salt (if needed) and cracked black pepper to taste. Gently stir the Rice Pilaf using a large serving fork (to easily fluff up the rice and prevent it from clumping together).
Finish this dish with chopped parsley and serve hot with a side of dressed salad greens.
Makes 6-8 servings