I also enjoy cooking white rice on the stove. They are enameled cast iron pot with a heavy lid, it keeps the moisture inside and brings the fantastic result. Get Free Email Updates! Signup now and receive an email once I publish new content. I will never give away, trade or sell your email address. You can unsubscribe at any time. I agree to have my personal information transfered to MailChimp more information.
Comments 1. Hi there, love this rice post! Can you reccomend a good korean rice cooker? I'm interested in the pressure rice cooker. Dear Holly, thank you for this article. In Europe we don't have such a deep culture and variety of rice. Holly, I enjoyed reading this post so much and felt an emotional attachment as you told your story. In Chinese, uncooked rice is 'mai' and cooked rice is 'fan' and also symbolises a meal, so naturally I understood what you meant. Did you ever try purple rice when you were living in HK?
Hi Lucy, I think there are a lot of cultural and even social similarity among far east Asian countries. Rice means more than a kind of grain that fills up our stomach. I know the word "fan" because I liked every dishes in HK or China that has the sound of "fan".
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Great to hear from you as always! If you're combining white and brown rice as suggested, would you do that before it's cooked, or mix the two kinds of rice after cooking each separately? Hi Eileen You can cook both rices together. You will need to soak the brown rice in water for at least 1 hr before adding the white rice, though, so that they can cook evenly.
I have a recipe for mix rice. It says to use Mepssal - short grain rice, and I was told that this is just "normal" typical korean rice. But when I tried to find it at smaller markets Home plus in Seoul , they told me it is not "normal" and to look at bigger supermarkets. Please, could you make it clear, so I can understand better? Thanks, Jana. Hi Jana The mapssal is the normal everyday white short grain rice that Koreans eat.
I think the salesperson at Home plus misunderstood. You can also tell the difference between the two rices by the clarity of their grains. The mapssal grains are more translucent and the chapssal grains are opaque and whiter in color. Hope this helps. This is too much.
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You guys eat peasant food. Your rice isn't special, it's just cheap. Oberie, you must have had a very bad day, haven't you? Your comment is very arrogant and ignorant. Evey country has their own unique culture that can not be measured that one is better than the other. However each culture has its special value regardless.
Food is one representation of its culture. We all eat peasant food whether it is rice or wheat. Is there something wrong with it? By the way, some of the rice I posted above? Actually it is not that cheap, just to let you know. I wonder if you can afford it. In fact, I don't think you even have any basic knowledge about grains around the world. Go research more, get yourself educated, and comeback if you want a further argument. Have a nice day! Hi Holly, just stumbled across this trying to learn about rice I just bought. I have black japonica rice already, and recently bought wild sweet rice at a Korean store, but I think it looks very similar to black rice except the grains are longer and some are brownish but cooks up all black for the most part.
Thank you so much in advance! Hi Barbara Yes, the wild sweet rice has a good nutritional value. It is cross between black rice and brown rice in the sweet rice form. It has similar texture and taste to the black rice. To crush baked potato chips for the casserole topping, place the chips in a large zip-top plastic bag. With a meat mallet or rolling pin, crush the chips by lightly pounding or rolling until you achieve the desired size and texture. This method makes cleanup a breeze and keeps crumbs in the bag. This marinade of sweet rice wine, soy, and sesame oil would also pair nicely with salmon.
Wooden skewers should be discarded after use. This delicious Thai chicken dinner makes for an exotic weeknight dinner that comes together quickly. It features traditional Thai flavors like fish sauce, Sriracha, fresh ginger, coconut milk, and cilantro. Use less hot sauce for milder flavor. A squeeze of fresh lime juice before serving is the crowning touch. We use a few convenience products, like rotisserie chicken, canned broth, and baking mix, but the result is all-day-in-the-kitchen flavor. This recipe fits all the weeknight cooking requirements: quick, easy, and sure to please the family.
Pair with a simple green salad for a complete dinner. If you prefer crispier broccoli, remove it from the boiling water after three minutes instead of five. You could also add cauliflower to the veggie mix. For a backyard barbecue, prepare the salsa up to a day ahead, and assemble the skewers earlier in the day.
Coat with cooking spray and seasonings just before grilling. Try this with a side of chipotle refritos : Combine 1 tablespoon fresh lime juice, 1 teaspoon minced canned chipotle chile in adobo sauce, 1 ounce can refried beans, and 1 minced garlic clove in a saucepan. Cook over medium heat 5 minutes or until thoroughly heated. Sprinkle with 2 teaspoons chopped fresh cilantro. Bake the potpies in three ounce ramekins. Tuck one quarter of phyllo sheets on top of each ramekin; discard remaining quarter.
Bake 15 minutes or until tops are golden. Reduce the prep time by using prechopped vegetables from the supermarket. Fresh peaches and goat cheese headline this simple no-cook salad recipe. The 8-ingredient vinaigrette, made with pantry staples, takes minutes to make and is a delicious complement to the other ingredients in the salad.
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Use a store-bought rotisserie chicken to save time in the kitchen. Serve with herbed bread. Although we love the sweet freshness peaches add to this summertime salad, apricots or nectarines make a good substitute, too. Just be sure to use the freshest fruits you have on hand.
This minute recipe is wonderfully simple and sure to become a weeknight staple. Escarole is a variety of endive but is not as bitter as Belgian endive or curly endive. It has broad, bright green leaves that grow in loose heads. When purchasing escarole, look for fresh, crisp leaves without discoloration. Store escarole tightly wrapped in the refrigerator for up to three days.
Depending on the season, you may want to consider substituting thin, blanched, fresh asparagus for the sugar snap peas. Freshly squeezed lemon juice is essential to the flavor of this salad. This chicken tamale casserole is a quick and easy swap for more traditional tamales—but just as delicious!
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Homemade tamale recipes are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor. Trade traditional enchilada sauce for a creamy, cheesy topping on this Mexican chicken recipe. Your family will never know they're enjoying a lightened meal. Serve with a salad of fresh mango, jicama, and shredded lettuce topped with a lime vinaigrette.
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To make sure the walnut pesto ingredients are evenly minced, stop the food processor halfway through processing, and scrape down the sides. Kalamata olives are great to have on hand to add zesty saltiness to salads, sandwiches, and spreads. Add a variety of root vegetables, such as turnips and parsnips, to chicken soup for subtle sweetness and bite. Or, feel free to omit them and simply add more carrot and leek, if you prefer. Refrigerate leftover chilaquiles in individual microwave-safe containers with tight-fitting lids. To reheat, drizzle with a tablespoon of water, and microwave just until thoroughly heated.
This dish comes together quickly if one person grills the chicken while another cooks the pasta and sauce. If you serve wine, a chardonnay complements the creamy sauce perfectly. Topping with fresh basil brings brightness to the final dish. Broccoli florets can be substituted for broccoli rabe; the cooking time may be a little longer, though. Add a side of roasted potato wedges and carrots, if desired. Choose roasted asparagus as a bright, fresh partner for this main dish. Complete the meal with a baguette slice and a glass of crisp white wine.
This simple main course salad is perfect for lunch or a light supper option. Plums or peaches would be a delicious substitute for the apricots. A pinot gris from Oregon is a great wine to serve with a complexly flavored salad like this.
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It has a fresh, clean feel and a creamy, fruity flavor. A Greek salad makes a great side dish for this wonderful blend of flavors and textures. A crusty bread loaf and a good bottle of wine are all you need to round out this meal. To round out your meal, serve this versatile grilled chicken with a couscous and pine nut pilaf and grilled asparagus. Garnish with grilled lemon slices for a special touch. Moist, well-seasoned chicken is topped with fantastically flavorful tomatillo salsa and queso fresco.
Queso fresco is a Mexican cheese that is mild, crumbly, and a bit salty. Sun-dried tomatoes and fresh basil temper tangy feta in a savory chicken breast stuffing.
Serve with quick-cooking orzo pasta tossed with fresh parsley. Sun-dried tomatoes add a burst of vivid flavor and nutrition to many dishes. When dried, the naturally sweet taste of Roma, or plum, tomatoes intensifies. Their slightly chewy texture adds richness to the consistency of a dish. Use a pasteurized whole egg if you have safety concerns.
Habanero peppers are fiery hot, so handle them carefully. In this dish, you simply pierce the chile with a fork and float it in the broth as the soup cooks. Remove it with a slotted spoon before serving. Add capers along with the olives, parsley, and seasoning to add a more briny flavor to the sauce, if you like. The parsley goes in last to keep its flavor and color intense. Combine lemon juice, soy sauce, fresh ginger, lemon pepper, and garlic to make a flavorful marinade for grilled chicken. Fruit salsa adds sweetness, crunch, and a healthy dose of nutrients to this tropical dish.
Aromatic fresh sage and sweet dried plums and balsamic vinegar combine for a warming chicken dish. The sauce is delicious spooned over whole wheat couscous. Complete the meal with steamed green beans. Cracker meal gives the coating more crunch; look for it on the baking aisle of your supermarket. Or place them in a zip-top plastic bag and crush them with a rolling pin.
Add a dinner roll to round out the meal. Chard is often cooked to tenderize the tough, fibrous stems. Here the crisp leaves are sliced and used as a salad green. To add interest, use a variety of seasonal wild mushrooms, such as oyster, lobster, or chanterelle. Be sure to check the temperature of the chicken breasts early because they will probably cook a little more quickly than the leg quarters. Light cheese and a flour-and-milk mixture keep this soup creamy but surprisingly low in fat. Make a batch and reheat throughout the week for effortless and satisfying meals. Now, though, we understand that these items can fit into a healthful diet.
This dish registers at just 30 percent calories from fat—root vegetables help balance the fat from the flaky topping. Garnish with fresh thyme sprigs, if desired. Bring the heat of the Southwest to the weeknight dinner table with this delicious take on chicken. Serve with chipotle rice: Combine 1 cup long-grain rice and 2 cups fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Tomatillos are an apple-green fruit with tangy flavor and a papery husk that splits open as the fruit matures.