Fried Rice with Seafood in Po Kok Sauce

Ingredients

2 cups cooked rice
1 egg, beaten
6 shelled shrimp
200 g squid
6 mussels
1/2 onion, cut into strips
2 tbsp green peas, blanched

Cooked Rice Seasoning

2 tbsp water
1/2 tsp salt

Seafood Marinade

1/3 tsp salt
1/8 tsp sesame oil
dash ground white pepper

Po Kok Sauce

2 tbsp chopped shallot
1 tbsp turmeric powder
1 tsp curry powder
1/2 cup water
1/2 cup coconut milk
1/4 cup evaporated milk
1/2 tsp each of salt, sugar and chicken broth mix
1 tbsp cornstarch

Method

  1. Remove intestines from shrimp and rinse. Clean squid, cut criss-cross pattern, then cut into pieces. Rinse mussels, then mix seafood with marinade.
  2. Heat 2 tbsp oil in a wok, lightly fry beaten egg until semi-set. Add rice and toss to combine. Sprinkle in seasonings and stir-fry to mix together. Transfer to the serving plate.
  3. Heat 2 tbsp oil, stir-fry seafood. Add onion and green peas. Stir-fry together, remove and set aside.
  4. Heat another 2 tbsp oil, sauté first three sauce ingredients until fragrant. Add the remaining ingredients and cook until the sauce thickens. Return seafood and vegetables to the sauce and mix to combine. Pour over fried rice to serve.

Source: Rice and Noodles


Today’s Comic

Lobster Tempura Rolls

Ingredients

1 lobster tail
1 nori sheet
1 cup prepared sushi rice
2 tablespoons cornstarch
canola oil for deep-frying
a few drops Asian sesame oil
1 cup cold water
1 cup tempura flour
2 chives, finely chopped
1 hard-boiled egg yolk, sieved (egg mimosa)

Dipping Sauce

1/2 cup rice vinegar
1 tablespoon sugar
1 tablespoon mirin
1 tablespoon soy sauce

Method

  1. Make the dipping sauce. Combine all ingredients in a bowl and mix well. Set aside.
  2. Beginning on the softer underside of lobster, insert tip of a large knife and cut meat from shell, leaving meat in a whole piece.
  3. Transfer meat to a board and slice it in half, making sure not to cut all the way through and leaving 3/8 inch uncut, then open it to have 1 large flat slice of lobster. Trim meat to three-quarters of size of nori sheet.
  4. Arrange nori sheet, glossy side down, on a sushi mat.
  5. Place lobster meat on nori and, with wet fingers, arrange sushi rice over lobster. Roll to form the sushi. If nori is dry, wet edge and press mat to seal.
  6. Place cornstarch in a flat plate and coat lobster roll. Allow roll to rest, seam side down, for 2 minutes.
  7. Transfer roll to a cutting board. Wipe a sharp knife with a damp towel and cut roll into 4 even pieces, wiping knife after each cut.
  8. Fill a tempura pan, or deep-fryer one-third full with canola oil and heat over medium-high heat to 365°F (185°C). Add a few drops of sesame oil.
  9. Make the tempura batter. Put tempura flour in a medium bowl and gradually whisk in cold water until mixture resembles a light pancake batter.
  10. Dip 2 rolls in batter and deep-fry, turning as necessary, until golden. Using a wire-mesh skimmer, transfer to a wire rack, or paper towels, to drain. Set aside on paper towels. Repeat with remaining rolls.
  11. Transfer rolls to serving plates and top with egg mimosa and chives. Serve with prepared dipping sauce.

Makes 4 pieces.

Source: Sushi Modern


Today’s Comic

Salmon Soufflé

Ingredients

1 oz sticky rice
2 cloves garlic, peeled
1 large red chili
1-inch piece of galangal
1-inch piece lemongrass
9 oz fresh salmon fillet
1 tsp coconut milk
1-1/2tbsp fish sauce
1 tsp red curry paste
2 shallots, finely sliced
5 stems dill, coarsely chopped
10 lemon basil leaves
1 banana leaf

Method

  1. Soak the sticky rice in cold water for 30 minutes, then pound into a paste in a mortar, or in a food processor.
  2. Pound the garlic, chili, galangal, and lemongrass together in a mortar, then mix with the rice.
  3. Cut the salmon into fingers about 3-inch long without removing any skin, then gently mix them in a bowl with the pounded ingredients, adding the coconut milk, fish sauce, red curry paste and sugar.
  4. Stir in the shallots, dill and lemon basil, taking care not to break up the salmon fingers.
  5. Cut 4 oval shapes about 9-inch long and 6-inch wide and 4 rectangles about 4-1/2-inch by 3-inch from the banana leaf, plus a strip about 11-inch long 1/2-inch wide.
  6. Place the rectangles lengthways over the ovals to give two thicknesses of banana leaf in the centre. Place a quarter of the mixture in the centre of each of the rectangles. Make a parcel with the banana leaves and fasten it at the top with the banana leaf strip and a toothpick.
  7. Bring water to a fast boil in the bottom half of a steamer and steam the parcels for 12 minutes. Serve hot.

Makes 1 serving.

Source: The Blue Elephant Cookbook


Today’s Comic

Dolmades

Ingredients

20 vacuum-packed vine leaves in brine
1/2 cup long grain brown rice
1-1/2 tbsp olive oil
1 small onion, finely chopped
1/2 cup pine nuts
3 tbsp raisins
2 tbsp chopped fresh mint
1/2 tsp ground cinnamon
1/2 tsp ground allspice
2 tsp ground sumac
2 tsp lemon juice
2 tbsp tomato puree (paste)
salt and ground black pepper
lemon slices and mint sprigs, to garnish

Method

  1. Rinse the vine leaves well under cold running water, then drain.
  2. Bring a pan of lightly salted water to the boil. Add the rice, lower the heat, cover and simmer for 10-12 minutes, or until almost cooked. Drain.
  3. Heat 2 tsp of the olive oil in a non-stick frying pan, add the onion and cook until soft.
  4. Stir in the pine nuts and cook until lightly browned, then add the raisins, chopped mint, cinnamon, allspice and sumac, with salt and pepper to taste. Stir in the rice and mix well. Leave to cool.
  5. Line a pan with any damaged vine leaves. Trim the stalks from the remaining leaves and lay them flat. Place a little filling on each. Fold the sides over and roll up each leaf neatly. Place the dolmades side by side in the leaf-lined pan, so that they fit tightly.
  6. Mix 1-1/4 cups water with the lemon juice and tomato puree in a small bowl. Whisk in the remaining olive oil until the mixture is well blended.
  7. Pour the mixture over the dolmades in the pan and place a heatproof plate on top to keep them in place.
  8. Cover the pan and simmer the dolmades for about 1 hour, or until all the liquid has been absorbed and the leaves are tender.
  9. Transfer the dolmades to a platter, garnish with lemon slices and mint sprigs and serve hot or cold.

Makes 4 to 5 servings.

Source: The Ultimate Book of Vegan Cooking


Today’s Comic

Vegan Fried Rice Bowl with Baked Tofu

Ingredients

1 package (14-ounce) extra-firm tofu, drained
2 tablespoons tamari
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons tamari
1/4 cup hoisin sauce
3 tablespoons rice wine vinegar
3 cloves garlic, minced
2 teaspoons ground ginger
1 teaspoon sriracha
1 tablespoon peanut oil
1 cup chopped cabbage
½ red bell pepper, seeded and diced
1 cup snow peas, halved
3 scallions, diced
1/2 cup peas
4 cups cooked brown rice
1 teaspoon sesame oil and 3 tablespoons white sesame seeds to garnish

Method

  1. For the tofu, press for 20 minutes, then cut into bite-size cubes. In a shallow bowl, place tofu cubes. In a separate medium bowl, whisk together tamari, vinegar, oil, maple syrup, mustard, salt, and pepper. Pour over tofu and toss well to ensure all cubes are covered. Refrigerate for 20 minutes, tossing again after 10 minutes.
  2. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
  3. Remove tofu from marinade and place in a single layer on prepared baking sheet. Bake for 25 minutes, flipping every 10 minutes until golden brown, crispy on edges, and chewy in center. Immediately sprinkle with salt and pepper while still hot.
  4. In a small bowl, whisk tamari, hoisin, vinegar, garlic, ginger, and sriracha, and set aside.
  5. In a skillet over medium-high heat, warm oil and add cabbage, bell pepper, and snow peas. Cook for 3 minutes, stirring frequently, until vegetables start to soften.

  6. Add scallions and peas and cook for 1 minute while stirring.
  7. Add sauce to vegetables and stir to coat. Add rice and stir until evenly coated in sauce. Cook for 4 minutes to heat through.
  8. To serve, divide fried rice among 6 bowls. Top with tofu, a few dashes of sriracha, sesame oil, and sesame seeds.

Makes 6 servings.

Source: Veg News magazine


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