fan

Stir Fried Vegetables, Egg and Walnuts

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Today I read this article about healthy living. One of the main paths to a healthy life is supposedly to refrain from eating animal protein. But, as you all know, healthy or not, I just love animal protein once in a while. Chicken, pork, lamb,beef, seafood, duck, goose, I love it all.
But, tonight I had a strong craving for rice and vegetables. Since Bella is usually my only dinner guest, I mostly get to decide on the menu all by myself. So today’s dinner came along that ” healthy path ” .
“Despite” being healthy, it was delicious and a joy to eat. But tomorrow – Steak 🙂

Fan ( Chinese steamed rice ) recipe HERE
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Stir Fried Vegetables, Egg & Walnut

: Stir Fried Vegetables, Egg & Fan

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Ingredient’s :

Broccoli, floretes, blanched
Bean sprouts,
Red radishes, quartered,
Shiitake mushrooms, sliced
Chili’s, seeded, quartered
Onion, julienned
Eggs, hardboiled, Quartered
Walnuts, candied
Ginger, grated
Garlic, paste
Scallions, sliced
Cilantro, chopped
Hoi sin sauce,
Soy sauce,
Sesame oil,
Peanut oil, to saute
Chicken stock,
Corn starch slurry,
Kosher salt,
Cayenne pepper,
Chili oil,
Sesame seeds, toasted
Fan,

Method :

Saute walnuts in sugar until sugar starts to brown, set aside. Saute onions until translucent, add ginger and garlic, saute until fragrant, Add broccoli, shiitake, radish, scallion and chili’s and saute until heated through. Add chicken stock, soy sauce, hoisin sauce, salt and pepper, bring to a simmer. Add slurry, simmer for a few seconds. Remove from heat, add bean sprouts. Adjust seasoning if necessary. Add eggs. To serve, top with walnuts, sprinkle with cilantro, drizzle with chili oil. Sprinkle fan with toasted sesame seeds.

Bon Appetit ! Life is Good !

Imperial Fried Rice

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Time to get excited about fried rice 🙂
No, not the cabbage and soy sauce laden one you get for two bucks at your corner chinese restaurant. No, I am talking about my treasure chest of a fried rice which has a whole bunch of goodies in it. Each one (shrimp,chicken, lap cheong, ham, eggs, vegetables), fried on it’s own with rice would make a good fried rice, but here the combination of all of this stuff together makes it a truly memorable dish.
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Imperial Fried Rice

: Imperial Fried Rice

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Ingredient’s :

Fan (飯),   day old chinese steamed rice (Recipe Here)
Chicken,   cubed
Shrimp,   peeled, tail on
Ham,   diced
Lap cheong, fresh, unsmoked
Scallion,   sliced
Bean sprouts,
Red/green bell peppers,   diced
Onions,   diced
Kernel corn,   blanched
Green peas,   blanched
Eggs,   whisked
Garlic,   paste
Ginger,   grated
Kosher salt,
Cayenne pepper,
Sesame oil,
Peanut oil,   to stir fry

Method :

Season protein and vegetables with salt and cayenne pepper. Saute (stir fry) chicken in oil until medium, remove chicken. Saute shrimp, ham and sausage until shrimp are 3/4 cooked, remove. Saute vegetables, ginger and garlic until fragrant, add rice, fry until rice starts to puff a bit. Form a whole in the center, add more peanut oil, add the eggs. Styr fry until the eggs have set, return proteins to the rice and stir fry until rice starts to pop again. Add bean sprouts, season with sesame oil, salt and pepper. To serve, sprinkle with scallions and more bean sprouts.

Bon Appetit ! Life is Good !
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” Rice “

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POLO

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CHELO
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Image Source: Fae’s Twist & Tango

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Lately, instead of making steamed rice (Turkish Pilaf or Chinese Fan for example),
I have moved on to mostly make Polo sometimes with, sometimes without the tahdig (crust).
I just love the simplicity and the plain flavor, as well as the uncomplicated, surefire
procedure. I just soak basmati rice for 4 hours, rinse it thoroughly and then cook it
in boiling salted water for 4 to 5 minutes. Strain, done. Absolutely fool proof and
pure rice goodness. If you want to make Chelo (Chelou), there are numerous
video instructions on the net, many different ones with different results.
Just pick your favorite. 🙂
All our latin friends will understand the heavenly texture and flavor of tahdig,
which means bottom of the pot and consists of the crispy rice which forms when
you cook the rice again after you have cooked it and strained it the first time.
At this point you can add just salt, a little water and saffran and return it to the
heat , slowly cooking until a wonderful crust has formed at the bottom of the pan.
Invert it on a plate or platter, with the golden crust on top the star of the dish.
You can also add vegetables and proteins before you cook the rice a second time
to make it a one-pot meal.
In different latin countries tahdig is called socarrat, pegao, raspa, etc.
The Koreans call it nurungji and I am sure every other language has at least
one or several words for this delicacy. Just don’t call it burnt rice, because if
it is burned, it is ruined.
The crust should be golden brown, light and crispy but not hard.
( Thadig, Polo and Chelo originate in the ancient persian language )