Tag: rice
Folded Kimbap, 3 ways
Folded Kimbap, 3 ways
Folded kimbap pays homage to the traditional kimbap, only in sandwich form. Instead of rolling the kimbap ingredients, the sheet of nori is cut halfway through up the middle. This will allow the kimbap to be folded into 4 sections. What’s nice about the folded kimbap is that there are limitless combinations you can make. Kimbap sesame oil rice is always placed on the bottom left corner of the nori. Then the protein above it. The right sides are for vegetables and other ingredients. Simply fold the rice side up on the protein, then fold over to the right, then bottom right side folded up.
Equipment
- scissors
Ingredients
- 1 cup steamed rice
- 1 tsp sesame oil
- 1/4 tsp salt
- 3 sheets nori
Spam and Eggs Kimbap
- 2 slices spam pan fried
- 1 large egg scrambled
- 1 piece green leaf lettuce washed
- cucumber thinly sliced
Fish Cake Kimbap
- 1 sheet fish cake pan fried
- 1 slice cheese
- carrots julienned and sautéed
- 2 perilla leaves
- cucumber thinly sliced
Beef Bulgogi Kimbap
- 2 oz beef bulgogi
- carrots julienned and sautéed
- 1 strip pickled radish
- 2 perilla leaves
- baby spinach blanched
Instructions
- Mix together the sesame oil and salt with the steamed rice.
- Using scissors, cut half way up the center of a sheet of nori. Place it shiny side down. Place 1/3 cup of rice on the bottom left corner of the nori. Place the spam on the top left corner. Place the eggs on the top right corner. Place the green lettuce and cucumber on the bottom left.
- Fold the rice side up over the spam side.
- Fold over to the right on the egg side.
- Fold over to the bottom on the vegetables.
House Special Fried Rice
House Special Fried Rice
On a Chinese American menu, house special fried rice is the king of all fried rice. It has all the proteins: eggs, beef, pork, chicken, and shrimp; with an assortment of vegetables. It happens to be very simple to make and a great way to use up leftover rice. Other options you can use for red meats are char siu bbq pork, ham, spam, and Chinese dried sausage.
Ingredients
- vegetable oil
- 3 large eggs beaten
- 1/4 lb beef or pork thinly sliced
- 1 leftover roast chicken thinly sliced
- 1/4 lb small shrimp peeled and deveined
- 1 small onion diced
- 3 garlic cloves minced
- 1 cup frozen peas and carrots thawed
- 1 cup bean sprouts
- 3 cups day old white rice clumps broken up
- 2 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1/2 tsp white pepper
- 4 green onions chopped
Instructions
- Mix together the soy sauce, sugar, sesame oil, and white pepper. Set aside.
- Heat up 1 tbsp of cooking oil in a large sauté pan or wok over medium high heat. Pour in the eggs. Let set for 30 seconds.
- Scramble up the eggs and place in a large bowl.
- Place the beef or pork in the sauté pan. Cook for a minute. Place in the bowl.
- Sauté the shrimp for 1 minute. Place in the bowl.
- Add 2 tbsp of cooking oil in the sauté pan. Sauté the onion and garlic for 2 minutes.
- Add in the peas and carrots and the leftover roast chicken. Cook for 1 minute.
- Add in the bean sprouts. Cook for a minute. Place everything in the bowl.
- Add a 2 tbsp of cooking oil to the sauté pan. Fry the rice in a single layer for 2 minutes. Flip over and fry for another minute.
- Pour in the sauce, making sure that all of the rice is evenly coated. Cook for a minute.
- Add all the ingredients from the bowl back into the rice. Cook for 2 minutes. Turn off the heat and stir in the green onions.
Ground Pork Curry
Ground Pork Curry
Many Asian cultures have their version of a ground meat curry. This recipe is a Japanese version using Golden curry cubes; the same used in Japanese curry. But this type of ground meat curry is closer to an Italian ragout in appearance; just with Japanese flavors. You can use any type of ground protein; beef, chicken, turkey, lamb, or even impossible meat substitute. I’m always partial to ground pork. You can serve the curry over steamed rice or noodles. Both are equally good. To make this curry even better, top with a poached egg.
Ingredients
- 2 tbsp vegetable oil
- 1 lb ground pork or any ground protein of your liking
- 8 garlic cloves minced
- 3 tbsp ginger minced
- 1 medium carrot finely chopped
- 1 medium onion finely chopped
- 1 cup chicken stock
- 1 1/2 cups water
- 4 oz Golden curry cubes
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- salt and pepper to taste
- cayenne pepper to taste
- poached eggs 1 per serving
Garnish
- parsley finely chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Brown the ground pork for 6-7 minutes.
- Add in the carrots, onions, ginger, and garlic. Cook for 4 more minutes.
- Pour in the chicken stock, water, curry cubes, ketchup, and Worcestershire sauce. Bring to a boil. Reduce the heat to medium and simmer for 10 minutes.
- Season with salt, pepper, and cayenne to taste.
