Tag: rice

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Vermicelli Rice

Vermicelli Rice

2 cups Basmati rice

1/2 teaspoon salt

2 tablespoons oil (or butter)

1/2 cup vermicelli

3 cups boiling water

Wash the Basmati rice in water till the milky color turns clear. Let the rice soak for minimum 30 minutes, preferably one hour. 

Heat oil on medium heat in a medium-sized heavy-bottomed pan. When the oil is hot, add the vermicelli and stir till they begin to change color a bit, around 3 minutes. 

Add the rice, and fry for 2 minutes

Add hot water, salt. Cover pot with a tea towel and lid. Turn the heat to low and allow the rice to cook for 18 minutes. 

Turn the heat off and let the rice rest for another 10 minutes. Decant with a wide-rimmed spatula or teacup saucer, to prevent the grains from breaking.

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Perfect Jasmine Rice

1-1/2 cups jasmine rice

2-3/4 cups water, plus more if necessary

1/4 onion

1/4 cup oil

3/4 teaspoon salt

Rinse the rice once and pass the rice with a sift and repeat this procedures until the water runs clear. Drain the water.

Add the water, onion, oil and salt in the pot and bring it to boil. 

Add the washed rice.

Turn the heat down to the lowest setting. Cover and simmer until the rice is cooked through. This procedure will take about 20 minutes.

Remove the rice from the heat and allow to sit, still covered, for at least 10 minutes.

Fluff with chopsticks or a fork before serving.

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Chicken & Rice

Chicken & Rice

Ginger
1 tablespoon, dry powder
Garlic
2 tablespoon, dry powder
Paprika
1 tablespoon, dry powder
Chili
1 tablespoon, dry powder
Canola oil
¾ cup
Scallions
½ cup, chopped
Parsley
¼ cup, Chopped
Bay leaf
Salt to taste
Cube (optional)


Chicken thighs
8 bone-in skin-on
Marinate the chicken for at least 4 hours


Heat ¼ cup of oil in a large skillet. Sear the chicken.
Bake at 400°F for 25 to 30 minutes.


Remove the chicken and Set aside


Onion
1 large, sliced
Cook until just turning translucent, Cook for 5 mins


Jasmine Rice
2 cups
Fry the rice for 7 min
Water
4 cups
Mixed vegetables
1/2 cup, frozen


Bring to a boil
Salt
To taste
Bay Leaf
Return skillet to heat until the liquid just starts to boil.


Add in chicken thighs skin side up. Put skillet in the oven and cook uncovered until all the liquid is absorbed and the chicken is cooked through about 35 minutes
Remove from oven, allow to rest for 5 minutes before serving

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Paprika rice with shrimp & chicken

Paprika rice with shrimp & chicken


Scallions
½ cup scallions, chopped
Parsley
¼ cup parsley
Ginger
1 tablespoon, dry powder
Garlic
2 tablespoon, dry powder
Paprika
¼ cup of paprika, dry powder
Chili
1 tablespoon, dry powder
Canola oil
¾ cup
Water
1 tablespoon
Mix for a min or 2 and add to
Shrimp
15 Jumbo, cleaned
Chicken thighs
5 medium, cleaned
Chicken drumstick
5 medium, cleaned
Marinate for at least 4 hours
Add ¼ Canola oil to the pan and cook the shrimps for 3 min on each side
Set aside
Sear the Chicken for 3~5 min on each side
Onion
1 large, sliced
Cook for 5 mins
Tomato paste
1 tablespoon
Water
4 cups
Rinse your blender with the water and add it to the chicken
Bring to a boil
Remove the chicken and Set aside
Baking soda
Pinch
Salt
To taste
Mixed vegetables
1/2 cup, frozen
Jasmine Rice
2 cups
Bay Leaf
1 Whole
Jamaican Hot Pepper
4 whole
Plantains
2 ripe, sliced
Pinch salt
Ginger
1 tablespoon, dry powder
Paprika
1 tablespoon, dry powder
Add the chicken and the shrimp
Fry the plantain and serve with the rice

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