Tag: rice
Doria
Doria
Doria doesn’t sound or taste like any traditional Japanese cuisine, but it is very much a beloved dish of their culture. You’ve probably never heard of it because it is mainly found only in Japan. Doria was created by a Swiss hotel chef in Japan in the 1930s. He made a fried rice casserole with shrimp, topped it off with a bechamel sauce and cheese, and baked it off in the oven; much like a gratin. Doria was named after a famous Italian navy general, hence the association of shrimp and the sea. Let me tell you something: this right here is ultimate comfort food at it’s finest. It is extremely easy to make and there’s really no right or wrong in the rice. You can use any type of protein. Shrimp is what was traditionally used, but you can use bacon, pork, ground beef, or chicken like I did. Day old rice will work best. The odd ingredient in this recipe is ketchup. It is left to caramelize in the middle of the fried rice before mixing in. It adds another dimension to the rice without getting a ketchup flavor that you think it will have. Top the rice off in a baking dish with the cream sauce and cheese. Bake for just 10 minutes until the cheese is bubbly on top.
Servings: 2
Ingredients
- 1 tbsp butter
- 1/2 lb boneless skinless chicken thighs finely chopped
- 1/4 medium white onion diced
- 6 shiitake mushrooms thinly sliced
- 2 cups steamed rice day old
- 1/4 cup ketchup
- salt and pepper to taste
- 1/2 cup mozzarella shredded
- 1/4 cup parmesan grated
Bechamel Sauce
- 3 tbsp butter
- 3 tbsp flour
- 1 1/2 cups heavy cream
- 1/4 tsp white pepper
- salt to taste
Instructions
- Melt 1 tbsp of butter in a large sauté pan over medium high heat. Sauté the chicken, onion, and mushrooms for 8 minutes.
- Add in the cooked rice. Break up any clumps. Cook for 2 minutes.
- Make a hole in the center of the rice. Squirt a 1/4 cup of ketchup in the center. Allow to cook for a minute before mixing in.
- Mix in the ketchup. Season with salt and pepper. Cook for 2 more minutes. Set aside.
- Melt 3 tbsp of butter in a small pot over medium heat. Add in the flour. Whisk until all lumps are broken up. Cook for 3 minutes, continuously stirring.
- Pour in the heavy cream.
- Cook for 5 minutes, continuously whisking until the cream sauce has thickened. Season with salt and white pepper.
- Preheat the oven to 425 degrees. Grease a round baking dish. Add in the rice.
- Pour the cream sauce over the rice.
- Top the cream sauce with mozzarella and parmesan cheese.
- Bake for 10-12 minutes until the cheese is bubbly. Let rest for 10 minutes before serving.
Mango Sticky Rice
Mango Sticky Rice
If you like sweets, it doesn’t get any sweeter than this mango sticky rice. This might be the ultimate comfort dessert. Sticky rice absorbs the sugary coconut milk. It’s then topped with a salted coconut sauce, mangos, and crispy mung beans. There’s kind of a lot of steps in the preparation, but all of them are really easy.
Servings: 2
Ingredients
Coconut Sticky Rice
- 1 cup glutenous sticky rice cooked
- 2/3 cups coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 ripe mango sliced or diced
Salted Coconut Sauce
- 1/2 cup coconut milk
- 1/4 tsp salt
- 1 tsp glutenous rice flour
- 1 tbsp water
Crisp Mung Beans
- 2 tbsp split mung beans
- 2 cups cold water
- 2 tsp coconut oil
Instructions
Crispy Mung Beans
- Place the mung beans in a pot of cold water. Bring to a boil. Cover. Turn off the heat and let sit for 10 minutes.
- Drain. Rinse under cold water. Dry on paper towel.
- Heat up cooking oil in a small sauté pan over medium high heat. Add in the mung beans, frying until crispy; about 5-6 minutes.
Salted Coconut Sauce
- Whisk together the rice flour and water in a small pot. Turn the heat to medium. Pour in the coconut milk and salt.
- Bring to a light simmer and let it thicken. Set aside and let cool.
Coconut Sticky Rice
- Mix together the coconut milk, sugar, and salt in a pot over medium high heat. Once the sugar is dissolved, turn off the heat.
Assembly
- Pour the hot coconut milk over the sticky rice. Break up any clumps of rice. Cover and let sit for 20 minutes.
- Top the coconut sticky rice with mangos. Drizzle over the salted coconut sauce. Sprinkle the crispy mung bean on top.
Angwa Mo
Angwa Mo
Angwa mo is a traditional Ghanaian beef rice recipe. Angwa mo translates to “oiled rice.” Instead of using day old rice and frying, the raw rice is sautéed with the onions and salted beef. Water is then added to it and simmered until it is absorbed. The rice is typically served with tinned sardines and fried eggs.What is different about this rice, especially to the American palate, is the concept of making the tolo beef. The beef is heavily salted and stored in a container at room temperature for 2 days. Yes, room temp beef for 2 days. I must admit, I was really skeptical in making this. I didn’t really want food poisoning, because in my mind and most others, leaving meat out for 2 days doesn’t sound safe. Amazingly enough, it didn’t stink one bit. It honestly looked more like a big piece of beef jerky, just more tender. Once the rice was finished, I tried a piece of the beef on it’s own. It really just tasted like salty beef. Nothing pungent or off in taste. Matter of fact, this rice was really good. Then when you think of it, this is how people preserved meat when there was no refrigeration. So give this “what looks like a risky recipe but not risky at all” recipe a try.
Servings: 4
Ingredients
Tolo Beef
- 4 oz top sirloin
- 2 tbsp sea salt
- 3 bay leaves
Angwa Mo
- 3 tbsp vegetable oil
- 1 cup basmati rice
- 4 oz tolo beef diced
- 1 large onion chopped
- 2 tsp salt
- 2 tsp beef bouillon powder
- 2 serrano peppers finely chopped
- 2 cups water
- 1 tsp black pepper
Instructions
Tolo Beef
- Add 2 tbsp of sea salt to the piece of sirloin in a small container. Make sure all sides are encrusted as much as possible. Add the bay leaves. Let sit at room temperature for 24 hours.
- Pour out any liquid from the container.
- Add a little more salt to the beef. Cover and let sit for another 24 hours at room temperature.
- Pour out all of the remaining liquid. Wash the beef of any excess salt.
- Dice up the salted beef.
Angwa Mo
- Heat up cooking oil in a Dutch oven over medium high heat. Add in the chopped onions. Season with 2 tsp of salt. Cook down until golden brown, about 10 minutes. Take out half of the onions and set aside.
- Add in the salted beef. Give it a mix.
- Stir in the rice. Fry for 2 minutes, constantly stirring.
- Add in the serrano peppers.
- Pour in the water. Add the beef bouillon. Bring to a boil. Simmer for 10 minutes.
- Add the other half of the sautéed onion back in. Simmer for 5 more minutes.
- Take off the heat. Cover and let rest for 10 minutes before serving.
