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Posts Tagged ‘rice’

  1. Salmon Teriyaki with Vegetable Rice Recipe

    February 16, 2012 by Varga László

    [translate lang=English]
    This is a great and healthy recipe that I was helped by a good friend of mine. I long wanted to make a teriyaki dish but never had the chance, until now 😉

     

    Ingredients (4 persons):

     

    For the teriyaki salmon:

    • 4 pieces of salmon steak
    • 2-3 tablespoons bottled teriyaki sauce
    • 2 tablespoons honey
    • 2 teaspoons freshly grated ginger
    • 1 teaspoon lemon juice
    • 1/2 teaspoon hot chili flakes

     

    For the rice:

    • 1 cup brown rice
    • 1 medium onion
    • 1 red pepper
    • 150 g mushrooms (we used pleurotus or oyster mushrooms)
    • 100 g frozen peas
    • salt and pepper to taste
    • a whiff of safflower
    • 2-3 tablespoons vegetable oil
    • 1-2 tablespoons homemade cider
    • 100 g carrots
    • 100 g rocket leaves

    Method of preparation:

     

    1. Wash the salmon pieces then pad them dry with paper towels.
    2. In a deep bowl, mix together the ingredients for the teriyaki marinade: teriyaki sauce, honey, ginger and chilli flakes.
    3. Add the salmon steaks to the marinade,basking both sides of each piece. Let it marinate for 30-60 minutes.
    4. Dice the onion, pepper and mushrooms into small pieces.
    5. Add the oil to a pan then add the vegetables and braise them for 2-3 minutes until fragrant.
    6. Add the rice to the pan and continue the braising for another 2-3 minutes.
    7. Add 1 cup of water, the cider, salt and pepper and simmer for 10-15 minutes. From time to time add a little water to have enough liquid to boil and not to stick to the pan.
    8. When the rice is almost done add the peas and the safflower, simmer for another 5 minutes or so until everything is tender.
    9. Meanwhile on a gas broiler (or a grill depending what you have at hand) grill the salmon steaks removed from the marinade, turning once. While broiling, from time to time brush some of the marinade from the bowl to the salmon pieces, to get an even more nice, caramelized glaze. At the end brush over them a layer of honey, turn up the heat and let them caramelize further for 1 minute.
    10. Wash the rocket leaves and let them strain of water.
    11. Serve on big plates each piece of salmon accompanied by vegetable rice and a handful of fresh rocket leaves.

    [/translate]

    [translate lang=Romana]

    Reteta: Somon Teriyaki cu orez cu legume si ruccola

     

     

    Ingrediente (4 persoane):

     

    Pentru somonul teriyaki:

    • 4 cotlete de somon
    • 2-3 linguri sos teriyaki
    • 2 linguri miere
    • 2 linguri ghimbir proaspat ras
    • 1 lingurita zeama de lamaie
    • 1/2 ligurita fulgi de ardei iute

     

    Pentri orez:

    • 1 cana orez brun
    • 1 ceapa medie
    • 1 ardei rosu
    • 150 g ciuperci (eu am folosit pleurotus)
    • 100 g mazare (congelata)
    • sare si piper dupa gust
    • putin sofrănel sau sofran
    • 2-3 longuri ulei
    • 1-2 linguri de cidru de casa (se poate inlocui cu jumatate otet si jumatate de vin)
    • 100 g morcovi
    • 100 g ruccola

    Metoda de preparare:

     

    1. Spalati bucatile de somon si apoi stergeti-le de apa cu servetele de hartie.
    2. Intr-un castron, amestecati ingredientele pentru marinada teriyaki: sosul teriyaki sauce, mierea, ghimbirul si fulgii de ardei iute.
    3. Adaugati bucatile de somon la marinada, avand grija sa fie acoperite ambele parti ale lor. Lasati la marinat 30-60 minute.
    4. Maruntiti ceapa, ardeiul rosu si ciupercile.
    5. Intr-o tigaie adaugati uleiul si apoi caliti legumele 2-3 minute.
    6. Adaugati in tigaie orezul si continuati sa caliti pentru 2-3 minutes.
    7. Adaugati 1 ccana de apa, cidrul, sare si piper si fierbeti inabusit 10-15 minute. Din cand in cand adaugati putina apa pentru a avea suficient lichid pentru firebere si sa nu se se arda.
    8. Candor ezul e aproape fiert adaugati mazarea si sofranelul si mai fierbeti inabusit inca aproximativ 5 minute pana toate componentele din tigaie sunt fierte.
    9. Intretimp, pe un gratar prajiti cotletele de somon, pe ambele parti. Cat timp pe gratar, ungeti din cand in cand somonul cu marinada ramasa din castron. La sfarsit, ultima ungere o faceti doar cu miere, mariti caldura gratarului si lasati sa se caramelizeze pentru inca un minut.
    10. Spalati frunzele de ruccola si scurgeti-le de apa.
    11. Serviti pe cate o farfurie fiecare bucata de somon garnisita cu orez si o mana de ruccola.

    [/translate]
    [translate lang=Magyar]

    Recept: Teriyaki lazac zöldséges rizzsel és ruccolavál

     

     

    Hozzávalók (4 személyre):

     

    A teriyaki lazachoz:

    • 4 szelet lazac
    • 2-3 evőkanál palackozott teriyaki szósz
    • 2 evőkanál méz
    • 2 teáskanál frissen reszelt gyömbér
    • 1 teáskanál citromlé
    • 1/2 teáskanál darabolt csípős paprika

     

    A rizshez:

    • 1 csésze barna rizs
    • 1 közepes vöröshagyma
    • 1 piros paprika
    • 150 g gomba (laskagombát használtam)
    • 100 g fagyasztott zöldborsó
    • só és bors ízlés szerint
    • egy kevés szeklice
    • 2-3 tevőkanál olaj
    • 1-2 evőkanál házi almabor
    • 100 g sárgarépa
    • 100 g borsmustár/rucola

    Az elkészítési módszer::

     

    1. Mossuk meg a lazac darabokat, majd megtöröljük őket papírtörlőkel.
    2. Egy mély tálban keverjük össze a hozzávalókat a teriyaki páchoz: teriyaki szószt, mézet, gyömbért és a csípős paprikát.
    3. Hozzáadjuk a lazacot steak a pácban, belemártva mindkét oldalát minden egyes darabnak. Hagyjuk 30-60 percig pácolni
    4. Kockázzuk fel apró darabokra a hagymát, paprikát és a gombát.
    5. Hozzáadjuk az olajat egy serpenyőben, majd hozzáadjuk a zöldségeket és pároljuk 2-3 percig.
    6. Hozzáadjuk a rizst a serpenyőbe, és pároljuk további 2-3 percig.
    7. Adjunk hozzá 1 csésze vízet, az almabort, a sót és a borsot és pároljuk 10-15 percig. Időről időre adjunk hozzá egy kevés vizet, hogy legyen elég folyadék fonniés ne egjen a serpenyőhez.
    8. Amikor a rizs már majdnem kész, hozzáadjuk a borsót és a szeklicet, főzzük további 5 percig, amíg minden meg van puhulva.
    9. Közben egy gáz rostélyon, megsüssük a lazac darabokat, egyszer megforditva. Míg roston sütjük, időről időre bemázoljuk a pácal hogy a lazac darabok, szép karamellizált legyenek. A végén egy réteg mézet be mázoljuk, felerősítjük a tűzet és hagyjuk őket karamellizálni további 1 percig.
    10. Mossuk meg a ruccola levelek és lecsepegtetjük róluk a vízet.
    11. Tálaljuk nagy lapos tányérokon minden lazac darabot, a zöldséges rizzsel és egy maroknyi ruccola levelekkel.

    [/translate]

     

    [translations]


  2. Vietnamese Braised Pork and Eggs in Coconut Milk Recipe (Thit Heo Kho)

    January 9, 2012 by Varga László

    Since I was lft with some coconut milk from my Satay Ayam, I needed a recipe to use it. Since Serban has long told me he liked Vietnamese cuisine, I dedicate this to him. I had to do some modifications to the original recipe but it ended up great.

    Ingredients

    • 1 kg pork belly
    • 2 cloves garlic, finely chopped
    • 1/2 red onion
    • 3 tbsp fish sauce
    • 3 tbsp light soy sauce
    • 1½ tbsp dark soy sauce
    • 4 star anise
    • ½ tsp cracked black peppercorns
    • 2 tbsp brown sugar
    • 1 leek
    • 1 tbsp vegetable oil
    • ½ white onion, finely diced
    • 1 cup coconut milk
    • 2 cups water
    • 8 hard boiled eggs – peeled
    • Jasmine rice to serve

    Preparation

    1. Cut the pork belly into 4-5 cm cubes
    2. Dice the red onions (shalots if you have) and garlic
    3. Smash the leek with a mallet, then cut it up coarsely
    4. Put into a bowl the pork cubes, fish sauce, soy sauces, garlic and leek. 
    5. Add the cracked pepper, star anise and palm sugar.  
    6. Marinate pork for at least 3 hours or overnight.
    7. Chop the white onion.
    8. Into a Heat heavy based pan add vegetable oil and when heatead add the onion and fry ultil golden. 
    9. Add to the pot the pork and its marinade, the coconut milk and water.
    10. Simmer the mixture for one hour on low heat, skimming occasionally the fat, then add the previously hard boiled eggs.
    11. Simmer for a another 1-1/2 hour.
    12.  Serve with jasmine rice and garnished with some greens (preferably vietnamese/asian ones), sliced lettuce leaves, coriander.

  3. Satay Ayam – Indonesian Chicken Skewers Recipe

    January 4, 2012 by Varga László

    Story

    I prepared this dish for the New Year’s Eve asthey a perfect fingerfood both the skewers and the lontongs.

    While I prepared it I  remembered the streets of  Jakarta and other cities of Indonesia where Satay Ayam and other types of Satays are prepared by street carts, many of them atached to a bicyce, on almost every corner.

     

    Ingredients

     

    For satay (skewers)

    • 1 kg chicken breasts, boneless, skinless
    • 2 teaspoons Galangal powder
    • 1 tablespoon freshly chopped ginger
    • 4 tablespoons brown sugar
    • 2 tablespoons soy sauce
    • 4-6 tablespoons coconut milk
    • 2 teaspoons red curry paste or some hot chilli paste
    • 1 teaspoon salt
    • 2 tablespoons oil

     

    For Sambal kacang (peanut sauce)

    • 1 cup peanut butter
    • about 3/4 cup water (until you reach the neaded consistence)
    • 2 tablespoons soy sauce
    • 2 teaspoons sambal oelek  / indonesian chili paste or minced hot chiles
    • 2 tablesspoons brown sugar
    • 1 teaspoon turmeric
    • salt to taste

     

    For Lontong (compressed rice)

    • 1 cup round rice
    • 1 teaspoon salt
    • polyethylene food bags

     

    Preparation Method

     

    Satay

    1. Cut the breasts into thin strips.
    2. In a large bowl, mix together all the ingredients and add the chicken (excepting the sambal kacang)
    3. Set aside to marinate for about an hour.
    4. Soak the skewers for 1/2 hour in a pot of water.
    5. Thread the chicken strips on the bamboo skewers.
    6. Although it is preferable to grill the chicken over hot coals, i griled them in a skillet with saome vegetable oil.
    7. Grill the chicken skewers until just cooked through turning the regularly to get an even roast.
    8.  Serve on a large plate with sambal kacang as a dipping sauce and 2-3 slices of lontong (compressed rice).

     

    sambal kacang

    1. Add all the ingredients to a large bowl and whisk together until smooth. Adjust seasoning to taste I prefer it hotter.

     

     Compressed rice

     

    1. Take a polyethylene food bag, fill it 1/3 with rice, flatten it so you can remove the remaining air from it.
    2. Roll up the opening and sew it.
    3. Repeat the operations 1+2 until you got all bags ready.
    4. In a pot bring  water to boil, adding a pinch of salt.
    5. Put in the bags of rice in the boiling water and let it boil for about an hour.
    6. From time to time check the water level and add enough water so the rice bags are fully submerged.
    7. When done, remove the rice bags from the pot water and dry them in a colander.  You shoul check if the bags are hard, if not you should let them boil some more time.
    8. Cut  them using a sharp wetted knife into 2 cm slices.