We tried to recreate this local favorite from a recent vacation. We loosely followed this recipe: http://cookingtheglobe.com/loco-moco-recipe/ Our modifications: first, for the meat mixture, we used ½ cup plain breadcrumbs and 1 tsp soy sauce instead of panko and salt, respectively. We also added ½ tsp dry mustard. Second, for the sauce we first sauteed… Continue reading Hawaiian loco moco
Tag: rice
Pasta and rice frittata with Italian flavors
We tried this recipe to use up our leftover cooked penne: https://www.thekitchn.com/pasta-frittata-267636 We used Rao’s marinara sauce. Because we had only 2 cups pasta, we supplemented with 1.5 cups cooked jasmine rice. We also had 2 Tbsp cherry tomatoes, so we added 1 medium hothouse tomato, diced. For the cheese, we used ½ cup shredded… Continue reading Pasta and rice frittata with Italian flavors
Pressure cooker chicken biryani
We tried this instant pot recipe with our stove-top pressure cooker: https://myheartbeets.com/instant-pot-chicken-biryani/ Based on our pantry, we used three boneless skinless chicken breasts instead of thighs. This was the first time we used ghee (clarified butter), and we accidentally burned the cashews and golden raisins because we didn’t realize the ghee heated up so quickly.… Continue reading Pressure cooker chicken biryani
Greek-style lemon dill rice
We tried this recipe: https://www.geniuskitchen.com/recipe/lemon-dill-rice-250959 We used 1 cup jasmine rice, rinsed and drained to remove excess starch. We used juice from ½ a lemon but zest from the whole lemon. We added fresh dill (about ¼ cup chopped from the freezer), plus an additional 1 Tbsp for garnish. We also added ½ of the… Continue reading Greek-style lemon dill rice
Cheesy rice egg bowl
We loosely followed this recipe: https://futuredish.com/rice-egg-bowl/ Our modifications: first, we doubled the recipe to 4 eggs, 2/3 cup water, and 1 cup cooked rice. Second, we skipped the vegetables and soy sauce. We added 3 cooked bacon strips, crumbled (setting aside ¼ strip for garnish) and freshly ground black pepper. Third, at the end of… Continue reading Cheesy rice egg bowl
Vietnamese-inspired chicken congee with celery
Feeling under the weather, we modified Andrea Nguyen’s chicken back and celery rice (http://piglettedc.tumblr.com/post/116232038826/vietnamese-chicken-back-and-celery-rice-recipe) to make a comforting porridge. First, using a pressure cooker, we combined two large chicken backs and some additional chicken skin (from freezer), about 6 inches of peeled ginger (cut into 1-inch penny slices and each lightly smashed), 2 large shallots… Continue reading Vietnamese-inspired chicken congee with celery
Coconut milk rice pudding with Indian flavors
This kheer-like recipe was a good use of leftovers: 1 cup cooked jasmine rice and 1 cup coconut milk. We tried this recipe: https://www.geniuskitchen.com/recipe/rice-pudding-made-with-coconut-milk-113661 Our modifications: first, we used 1 cup cooked jasmine rice (so we skipped the first step). Second, we skipped the cinnamon stick and used the lemon rind only as a garnish.… Continue reading Coconut milk rice pudding with Indian flavors
Leek, turnip, and rice soup
We tried this recipe: https://cooking.nytimes.com/recipes/12179-leek-turnip-and-rice-soup Our modifications: first, we used haiga rice instead of arborio. Second, we garnished with fresh marjoram (instead of fresh parsley) and a light drizzle of olive oil. At the end of cooking, we removed the bay leaf and then used an immersion blender to purée the soup (we left about… Continue reading Leek, turnip, and rice soup
Korean rice cake and dumpling soup (dduk mandu guk)
We generally followed this Maangchi recipe for rice cake soup, except that we sautéed the beef before adding the water and garlic and reduced the frozen rice cake to 1/3 lb (instead of ½ lb): https://www.maangchi.com/recipe/tteokguk To make this a dumpling soup, we added a dozen frozen homemade dumplings (leftover from a dumpling party) along… Continue reading Korean rice cake and dumpling soup (dduk mandu guk)
Chinese claypot chicken and rice
We tried this recipe: http://omnivorescookbook.com/recipes/clay-pot-chicken-rice We generally followed the recipe. For the greens, we used about 3 stalks of yuchoy. Our rice was a bit waterlogged and not crispy, so the next time we may reduce the water from 350 to 300 ml. (June 2017)
