All Entries in the "Rice" Category
Various Japanese Sushi
Terumi demonstrated how to make various sushi at the South Arm multicultural community kitchen.
Participants listened attentively to the instructions.
Terumi demonstrated how to make California Roll, Tuna Maki and Cone.
Kazuko demonstrated how to use plastic mold to make nigiri sushi.
Ingredients
- 4 cups Japanese short grain rice (cooked a little harder than usual); for rice cooker, one cup is 180 cc
- 1/2 cup rice vinegar
- 4 tablespoons sugar
- 3 teaspoons salt
- 1 package of unseasoned sheet nori (dried seaweed); cut in half
- 1 avocado
- 1 cucumber
- 250g crab meat (can use artificial crab meat)
- 4 tablespoons Japanese mayo
- pepper to taste
- 1 block of sashimi quality tuna
- soy sauce
- wasabi
- 1 can tuna or salmon
Look at all the preparations needed for this demo.
Source: Terumi & Kazuko
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Lentil, Barley and Brown Rice Salad with Dates and Feta
Minoo prepared three recipes for the Gilmore Park Church community kitchen. Two of the recipes were taken from Vancouver Sun.
The recipes include a Lentil, Barley and Brown Rice Salad with Dates and Feta, a Butternut Squash Gratin with Parmesan Sage Breadcrumbs and a Ginger Pumpkin Muffin recipe.
The combination of grains and legumes in the Lentil, Barley and Brown Rice Salad with Dates and Feta provides a complete protein meal. It is easy to pack for lunch or picnic.
Ingredients
- 1/3 cup (80ml) brown rice
- 1/3 cup (80ml) pearl or pot barley
- 1/3 cup (80ml) dry green or brown lentils
- 1/2 cup (125ml) crumbled feta
- 1/2 cup (125ml) chopped fresh parsley
- 1/4 cup (60ml) chopped dates, figs or apricots
- 1 to 2 green onions, chopped
- 1/2 cup (125ml) chopped walnuts, toasted (optional)
- 1/4 cup (60ml) olive or canola oil
- 3 tablespoons (45ml) red wine vinegar or lemon juice
- salt and freshly ground black pepper to taste
Source: Vancouver Sun
Makes 6 servings
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Caring Place Community Kitchen Making Korean Sushi
There has been repeated requests for sushi recipe in the Caring Place Community Kitchen. So, once again, Ella stepped up to the challenge.
I will not post the recipe here as I had blogged about them before:
Besides the above, Ella also demonstrated how to make Sushi Cone or also known as Maki. This is the simpliest as you just pick your favourite ingredients and roll up a half sheet of seaweed into a cone. Participants are to make their own cone and pick the ingredients they like as Ella quoted “let you tongue speaks to you”.
In this demonstration, Ella prepared 3 types of rice, i.e. white rice (plain and seasoned with sesame oil, salt and sugar), brown rice seasoned with sesame oil, salt and sugar and a mix of brown rice and dal, also seasoned with sesame oil, salt and sugar. Ella is very creative and tries to eat healthy.
Ella called the above “nude” sushi because the rice is on the outside without a seaweed covering. This is similar to the Korean California Roll which were demonstrated in Caring Place before with variation in the ingredients.
Ella is a very organised person. She got everyone to involve in the preparation of the ingredients first before the rolling begins. Click on the link below to see the fun works of the members of the Caring Place Community Kitchen in this Korean Sushi workshop. More on following page. Click here to continue reading
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Stuffed Pepper with Beef and Brown Rice
The South Arm Cooking Club for Seniors met again at Bethel Church. For this meeting, Stella and Minoo were not able to make it and Marian was in charged of the kitchen. Perhaps, it was during the spring break, not many turned up for this kitchen. There were four seniors and four volunteers.
Marian prepared four recipes for this kitchen. The above is Stuffed Pepper with Beef and Brown Rice. Bell peppers are in season and they are cheap. Bell pepper is also known as sweet pepper or capsicum. The green one is more pungent, that’s why Marian used the red, yellow and orange ones which are sweeter. Due to the shape and hollow nature of the bell pepper, it is great to be used as a container for stuffing.
Bell pepper is low in saturated fat, cholesterol and sodium. It is high in dietary fiber, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Potassium, Thiamin, Riboflavin, Niacin, folate, Manganese, Magnesium and Pantothenic Acid. Bell pepper is ideal for maintaining optimum health and weight loss.
Ingredients
- 6 red or yellow or orange peppers
- 1 pound lean ground beef
- 1/4 cup chopped onions
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/4 cups cooked brown rice
- 3 to 4 green onions, chopped
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
Sauce
- 1 can dice tomato
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- salt and pepper to taste
- pinch of cayenne pepper
Source: this recipe is adapted from Lazy Day Cooking
Serves 6
You may substitute brown rice with 2 cups of quinoa. The orange juice can be substituted with lemon juice.
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Marian’s Pineapple Fried Rice
Once again, Marian led in the South Arm Cooking Club for Seniors. For this kitchen, Marian shared her family recipes with us.
The first recipe is Marian’s Pineapple Fried Rice. This is Marian’s mom’s recipe and was handed down to her when she was thirteen years old.
In this kitchen, we also learn about the benefits of pineapple. Here is the excerpt shared in the kitchen.
Pineapple is a member of the bromeliad family and the only edible bromeliad. It is extremely rare that bromeliads produce edible fruit. It is a multiple fruit, i.e. one pineapple is made up of dozens of individual flowerettes that grow together to form the entire fruit. Each scale on a pineapple is evidence of an individual flower.
Pineapples stop ripening the minute they are picked. There is no special way of storing them that will help ripen them further. Color is relatively unimportant in determining the ripeness.
Choose your pineapple by smell. If it smells fresh, tropical and sweet, it will be a good fruit. The more scales on the pineapple and the bigger the scales, the sweeter and juicier the taste.
Pineapple is a remarkable fruit. It is lush, sweet and has an exotic flavour. It’s health benefits includes easing indigestion, arthritis and sinusitis. Pineapple juice has an anthelmintic effect which helps to get rid of intestinal worms.
Pineapple is high in manganese, a mineral that is critical to the development of strong bones and connective tissue. A cup of fresh pineapple juice will give you nearly 75% of the recommended daily amount of manganese. It is particularly helpful to older adults, whose bones tend to become brittle with age.
Pineapple contains bromelain, a proteolytic enzyme which helps to break down protein; which is why pineapple is known to be a digestive aid. It helps the body to digest proteins more efficiently. Bromelain is also considered and effective anti-inflammatory agent. Regular ingestion of at least one half cup of fresh pineapple daily is purported to relieve painful joints common to osteoarthritis. It produces a mild pain relief. In Germany, bromelain is approved as a post-injury medication because it is thought to reduce inflammation and swelling.
Ingredients
- 1 cup finely chopped celery
- 1/2 cup finely chopped or grated carrot
- 1/2 cup frozen green peas
- 1/2 medium onion, chopped
- 250g chicken breast or 2 pieces breast fillet, cut into cubes
- 2 eggs (optional)
- 1 can crushed pineapple
- 4 cups cooked rice
- garlic powder
- ginger powder
- salt and pepper
- sesame oil (optional)
- 2 tablespoons canola oil
- 1 whole pineapple for presentation (optional)
Source: Marian
Serves 4 to 6
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Indian Cuisine: Rice with Peas (Mutter Pulao)
The Apple Raisin Curry Chicken is best served on rice. Therefore, the South Arm Cooking Club for seniors made and an Indian rice dish to complement the curry chicken.
The Rice with Peas also known as Mutter Pulao or pilaf uses whole spices because they lend a more nuanced flavour than ground spices. Be sure to remove them before eating.
Ingredients
- 1 1/2 cups long grain rice or basmati rice
- 1 tablespoon butter
- 4 whole cloves
- 1 small cinnamon stick
- 3 or 4 cardamon pods, cracked
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground tumeric
- 1 1/2 cups frozen peas, defrosted in a strainer under running water
- 1 teaspoon salt
- 3 1/4 cups hot water
Source: this recipe is adapted from Indianfoodsco.com
Prep time: 10 minutes; Cook time: 40 minutes; Serve 4 to 6
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Venezuelan Cuisine: Vanezuelan National Dish (Pabellon Criollo Con Barandas)
Maria from Venezuela demonstrated Venezeula’s natioanal dish in the Caring Place Community Kitlchen. We were so excited to learn about this dish.
Venezuela’s national dish is called Pabellon Criollo. It is has rice, beans and beef. Maria made a version called Pabellon Criollo con Barandas which also include fried plantain. Branda is Spanish for guard rail. The long fried plantain slices are placed on the sides to keep food from falling off the plate. Fried plaintain slices are called tajadas.
Panellon Criollo is one of the most representative of Venezuelan cuisine. It is full of colours and flavours which shows represent the union and integrity of the country.
This dish is made up of a few elements. The first item is the rice which is called Arroz. The rice may look plain but it has lots of flavour in it. I will blog about the other elements in following posts.
Ingredients
- 1 kilogram of white rice (about 4 cups)
- 1 onion, peeled and cut into quarters
- 2 cloves of garlic, minced
- 1 green or red pepper, cut into quarters
- 1/2 cup oil
- 2 teaspoons salt
- green onion, sliced (optional)
- 6 cups water
Source: Maria
Prep time: 10 minutes; Cook time: 30 minutes; Serve 8 to 10
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Filipino Cuisine: Garlic Fried Rice (Sinangag)
Marian served the Filipino Style Beef Steak with Garlic Fried Rice. I remembered our visit to Goto King, where the rice has fried garlic in it. So, now I know how it’s made.
Ingredients
- 6 cups steamed rice
- 3 tablespoons minced garlic
- 2 teaspoons salt or to taste
- 3 tablespoons cooking oil
Source: Marian
Prep time: 5 mins; Cook time: 15 minutes; Serve 6
Instructions
 Heat the frying pan with cooking oil. Fry garlic until golden brown. |
 Combine rice with salt and mix well. Add rice to frying pan and stir to evenly coat the rice with fried garlic for 5 to 10 minutes. Serve hot. |
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