Tag Archives: rice

Liberia…

Monday, November 25 –

One more for today, because I’m trying to get caught up before more holiday craziness hits.photo 2 (2)

This one was just Husband and me. And I didn’t quite stay true to the recipe, but it turned out delicious.

We cooked 3 slices of bacon, cut into little pieces. Then I cooked the onion and green bell pepper in the bacon fat. Then I pushed the veggies over and cooked the cut up chicken breasts in the bacon fat and veggie juices. Once the chicken was almost done, I added the spices, asking Husband “Can I burn your face off tonight? Just a little bit?” And because he’s the best Husband ever, he said yes. So half tsp of ginger, whole tsp of salt, half tsp of pepper and thyme, and about 2 tsps of crushed red pepper. Once that was mixed in I dumped in a can of whole tomatoes and one small can of tomato paste. I put the lid on a let it simmer for a few minutes. Then we served it dumped over rice.

Tomato-y, filling, yummy food that was perfect for leftovers the next day too.

Liberia
(recipe borrowed from the cooks at: http://liberianforum.com)

Jollof Rice

Directions:

In a 10-inch skillet:

Saute: 2 Ibs. COOKED MEATS (such as chicken, bacon, shrimp, smoked pork) cut in 1-inch chunks in 1/2 cup VEGETABLE OIL until slightly brown.

In a 4-quart kettle:

Saute:
1/2 cup YELLOW ONIONS, finely chopped
1/2 cup GREEN PEPPERS, finely chopped
1/2 tsp. GROUND GINGER (optional), in
1/4 cup VEGETABLE OIL until onions are soft.
Add 1 16-oz. can WHOLE TOMATOES (2 cups).

Simmer for 5 minutes.

Add:
2 6-oz. cans TOMATO PASTE
2 quarts WATER
1 Tbs. SALT
1/2 tsp. BLACK PEPPER
1/2 tsp. THYME
1 tsp. CRUSHED RED PEPPER.
Add the cooked meat and simmer 20 minutes longer.

In a 2 quart saucepan:

Cook: 2 cups WHITE RICE in 5 cups CHICKEN STOCK or WATER until tender.

Correct the Seasonings with salt, pepper, etc. Combine the sauce of the meat with the rice. Pour the Jollof Rice in a deep bowl, arranging the meat in the center.

Note: Jollof Rice is served with variations in many countries of West Africa. In Liberia pigs’ feet are used with salt pork and bacon as well as with chicken. This dish may be made from scratch with fresh chicken pieces, alone or in combination, but it is also an excellent dish for leftover chicken, veal, turkey, tongue, ham, bacon, etc.

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Laos…

Friday, October 18 –

Guys… I did it again. I swear we had this dinner… I just never posted it. *sigh*photo (1)

We had WingWoman and LightsOn over for this. LightsOn and I both made chicken dishes. They were delicious and we stuffed ourselves silly.

Proof is in the photo!

My next dinner is Latvia and I plan on cooking it on Sunday. I will try my best to post asap after so that I can tell you all the great stories…

Laos
(recipe borrowed from the cooks at: http://queenofwishfulshrinking.com)

Chicken Laap

  • 450gms/1lb of minced chicken
  • 1 lemon grass stalk, finely chopped
  • 3 kaffir lime leaves, finely chopped
  • 4 red chillies, seeded and chopped
  • 60ml/4tbsp lime juice
  • 30ml/2tbsp fish sauce
  • 15ml/1tbsp roasted ground rice
  • 2 spring onions, chopped
  • 30ml/2tbsp coriander leaves
  • mixed salad leaves, to serve
  • cucumber and tomato slices, and a few sprigs of mint, to garnish

1. Heat a large non-stick frying pan. Add the minced chicken and a little water to moisten while cooking.

2. Stir constantly until cooked; this will take about 7-10minutes.

3. Transfer the chooked chicken to a large bowl and add the rest of the ingredients. Mix thoroughly.

4. Serve on a bed of mixed salad leaves and garnish with cucumber, tomato slices and a few sprigs of mint.


Kyrgystan…

Friday, September 20 –

Here’s another one that happened about a month ago. But I know that Hot Momma, Baby Bear, and Wingwoman were around to help us devour this dinner.photo 2 (1)

And a photo. Hooray!

Hopefully the chaos will simmer down now and I can get back on track with these dinners. Laos is going to happen tomorrow. Yay!

Kyrgystan
(recipe borrowed from the cooks at: www.kyrgyzchildrensfuture.org)

Kuurdak (Chyz-Byz) – (Stewed Brown Meat)

  • 2 lbs meat (beef, lamb or mutton — traditionally was organ meat) cut into small chunks
  • 4 onions, peeled and sliced
  • 1/2 cup vegetable oil (or mutton fat)
  • 3 green bell peppers, seeded and julienned
  • 1 cup cabbage, julienned
  • 1/2 tsp ground red pepper
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 bay leaves
  • 2 cups water (approximately)
  • 2 Tbs tomato paste

In large pan, fry the meat in vegetable oil or fat until browned, about 10-15 minutes. Add sliced onion, green peppers cut in circles, cabbage, ground red pepper, black pepper, salt, bay leaves, water, and tomato paste. Simmer in partially covered pan until water absorbed and ingredients are soft, about 30-45 minutes. Remove bay leaves. Serve hot.


Kuwait…

Thursday, September 5 – 

So… I got a new job. Hooray! And I got married. Extra, super hooray! But that means that I fell behind on writing my posts… again. Woops!

Kuwait (1)

 

Other than that, here are the photos. That’s all I’ve got for now. You know, since it was over a month ago. So enjoy the photos!I promise this happened. Yes, over a month ago. But it did! Mistress Whiskey and BestieExtraordinarie hosted the dinner. Their housemates helped cook, clean, and host everyone. We even had a birthday party thrown in on top.

Kuwait
(recipe borrowed from the cooks at: www.nestle-family.com)

  • 25 baby zucchini or 2 kg
  • ½ cup basmati rice or 100 g
  • 250 g minced beef
  • 4 tablespoons ghee, melted
  • 1 tablespoon salt
  • 1/3 cup fresh parsley or 25 g, chopped
  • 1/3 cup coriander leaves or 25 g, choppedKuwait (2)
  • 1/3 cup fresh dill or 25 g, chopped
  • 1 small onion or 100 g, chopped
  • 3 cloves garlic, mashed
  • 1 medium tomato or 150 g, chopped
  • 2 tablespoons raisins
  • ¼ teaspoon white ground pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 tablespoons vegetable oil
  • 1 kg chicken wings
  • 5 tablespoons tomato paste
  • 2 cubes MAGGI® Chicken BouillonKuwait (4)
  • 12 cups water or 3 liters

Preparation:
Hollow zucchini and wash well. Soak rice in water for half an hour then strain. Mix rice, meat, ghee, salt, parsley, raisins, coriander, dill, chopped onion, garlic, chopped tomatoes, and spices in a mixing bowl. Stuff zucchini with the rice mixture and keep 1cm empty from the top. Heat oil in pot and fry chicken wings for 3 minutes or until they become golden in color. Add tomato paste and MAGGI® Chicken Bouillon cubes then. Remove from heat. Place stuffed zucchini carefully in a pot, side by side. Secure zucchini with a plate on top. Add water and bring to boil then simmer on low heat for 1 hour 30 minutes or until zucchini are well cooked.KuwaitKuwait (5)


Korea…

Friday, August 23 – photo 1

Sooooooooooooooo much good food. This, I’m pretty sure, was one of the best blog dinners ever. My mouth still waters thinking about it, and it happened two weeks ago!

I made Bibim Bap, using the marinade recipe below instead of bottled sauce. I also purchased cabbage kimchi, seaweed salad, and pickled ginger to go on the side. Sir VJ and RubsWithLove made short ribs, pork belly, mushrooms, stuff for lettuce wraps, and a bean sprout salad. They also purchased cucumber kimchi. Sir VJ had a table-top grill that he set up outside on the picnic table and grilled the ribs, pork belly, and mushrooms right in front of us. It was amazing times a million.

I made the marinade and put it into a ziplock bag (I don’t have a juicer, so for the pear I just put it into a food processor and then strained the juice). Then I cut the beef (which was actually a sirloin cut) into thin strips and put them into the marinade. I put that in the fridge while I prepped the veggies and the hot sauce. I cut and sliced and prepped all of the veggies into their own bowls and set them aside. Then I made the hot sauce into a bowl and set that aside. I made the executive decision to use just one pot of boiling water to cook all of the veggies, even though it says not to. How bad could it be? Turns out, it wasn’t bad at all – it worked just fine. I started with the carrots, then the zucchini, then the mushrooms, then the sprouts, and last was the spinach. Once all of the veggies were done, I put the beef and marinade into a hot pan and cooked until *just* done enough. While I was doing that, WingWoman cooked us some fried eggs, leaving the yolk as runny as possible. photo 2

Into the bowl went rice, then some of each of the cooked veggies, then little bits of ripped up seaweed sheets, then sesame seeds, then the meat, then the egg, and then I dumped the cooked sauce over the top of all of the bowls.

We dug into the Bibim Bap (read: devoured) and there was much “mmmmmmmmmmm”ing going on. With the short ribs, pork belly, mushrooms, garlic, and sides, there was so much food I didn’t want to get up from the table. Absolutely epic dinner. Thank you to all of my Korea dinner friends, it was a night I’m going to remember and drool over for a very long time!

Korea
(recipe borrowed from the cooks at: http://recipes.wikia.com and http://koreanfood.about.com)

Bibim Bap

Beef

  • 4 slice bulgogi beef – (⅛ lb)
  • 2 tbsp bottled bulgogi marinade
  • 1 tsp oil

Vegetables

  • 4 x fresh shiitake mushrooms sliced
  • 1 tsp oil
  • 1 tbsp bottled bulgogi marinade
  • 2 x carrots
  • 4 cup spinach
  • 1½ cup soybean sprouts
  • 1 large zucchini

Rice

  • 2 cups short-grain rice

Sauce

  • ¼ cup red pepper paste (kochujang)
  • ½ tsp sesame seeds
  • 2 tsp honey
  • 1 tsp sesame oil
  • 1 garlic clove minced

Assembly

  • ½ cup bottled kimchi cut thin strips
  • 1½ tsp sesame oil
  • 1 tsp sesame seeds
  • ½ sht nori seaweed – (8″ square) sliced into fine, thin strips
  • 1 fried egg

Directions:

Beef:    Place the beef in a bowl, add the bulgogi marinade, cover and refrigerate, 1 hour.    Remove the beef from the marinade and cut into ½-inch slices.    Heat the oil in a skillet over medium-high heat.    Add the beef and stir-fry until cooked through, 1 minute.    Note: cook the beef just before assembling the dish.

Vegetables:    Cook the mushrooms in the oil and the marinade in a skillet over high heat until tender, 3 to 4 minutes.    Set aside.    Cut the carrots into very thin, long strips.    The spinach, carrots and soy bean sprouts need to be blanched in separate pots of boiling water.    Blanch the spinach 30 seconds.    Drain and squeeze dry.    Blanch the carrots, 1 minute; the soybean sprouts, 30 seconds.    Cut the zucchini into very thin slices.    Cook the zucchini in boiling water until tender, about 3 minutes.

Rice:    Wash the rice several times in cold water until the water is clear, rubbing the rice well.    Drain.    Place the rice in a heavy pot; add 3 cups of cold water.    Cover and bring to a boil, reduce the heat and steam, covered, until the rice is tender, about 30 minutes.

Sauce: Combine the red pepper paste, sesame seeds, honey, oil and garlic in a small bowl.    Set aside.

Assembly:     Place the hot cooked rice in a large serving bowl.    The vegetables can be at room temperature.    Arrange them on top of the rice in separate groups, along with the kimchi.    Sprinkle with the sesame oil and sesame seeds.    Arrange the beef on top and a small pile of nori strips at one side. Place the egg in the center.Pass the sauce in a separate bowl. Add this to taste and stir it into the mixture, preferably with a long-handled Korean spoon.

Korean Meat Marinade (Bulgogi sauce)

  •     3 Tbsp chopped garlic (about 2 cloves)
  •     3 Tbsp soy sauce
  •     2 Tbsp sugar
  •     1 Tbsp honey
  •     2 Tbsp fresh squeezed juice from an Asian pear
  •     1 Tbsp Japanese rice wine (mirin)*
  •     1 Tbsp sesame oil
  •     3 green onions, finely chopped (including white part)
  •     1 tsp pepper

Preparation:    Mix marinade together until sugar and honey are dissolved/distributed.    Can be stored in refrigerator or freezer for use on beef, pork, and chicken.    (Serves 4)   *If you don’t have access to the rice wine, a splash of dry white wine will also work here.


Kiribati…

Friday, August 9 –

Tell you what, changing the blog from every week to every other week probably saved the entire project. I’m back to looking forward to it and hope that you are too!photo(26)

For this dinner we had Mr. Hero, WingWoman, BestestFianceEver, and yours truly. Eventually CoinSlot and MoneyShot showed up too.

I made the three lobster tails exactly as it is written below (thawed, cut, cracked, pulled from the shell, placed on top, then baked). I also made the sauce as written, but probably with a little bit more curry powder. On the side I caramelized some onions and cooked some white rice. WingWoman brought some rockfish and we salted and peppered them, putting them into the oven at the same time as the lobster. Everything turned out pretty good. People were generally fans of changing the typical melted butter for the lobster to the sauce. It had a little bit of a kick but not too much for the not-too-spicy people. Overall, the dinner was a win.

Now that I’m working on making the blog better I have a new rule that I’m going to try to stick with, which is no more than six people to any dinner. It will keep the timing of the meals easier and the overall cost down. So if you’re interested in one of the meals, speak up before your chance is gone! And if you want to host a dinner at your house, it’s up to you to set how many people are invited.

Looking forward to Korea! Cheers!

Kiribati
(recipe borrowed from the cooks at: http://globaltableadventure.com)

Roasted Lobster Tails with Coconut Curry Dipping Sauce

  • 4 Australian lobster tails (frozen)
  • vegetable oil
  • 1 14 oz can coconut milk
  • 1 1/2 tsp homemade curry powder
  • salt

Method:  How to make a fancy lobster tail at home: Thaw tails overnight in the refrigerator. Preheat the oven to 375F. (1) Then, using kitchen shears, cut each one down the back, stopping at the last segment before the tail piece. (2) Take hands and bend back the tail until you hear a loud crack. Run fingers between the meat and the bottom membrane, freeing tail meat from the shell. (3) Pull meat up and over the shell, pressing the shell shut beneath it. (4) The tail meat can thus piggyback on top of the shell. Give it the lobster meat a generous coating of oil. Bake for 1 1/2 minutes per ounce of weight. TIP: Have the fishmonger tell you what each tail weighs (or wrap them up separately so the tag will tell you). My tails weren’t all the same size, so I just took the smaller ones out first so as not to overcook them. Meanwhile, whisk together curry powder in a small saucepan with the coconut milk and salt. I used light coconut milk, but you can go as rich as you’d like. Cook until hot. To finish off this meal, serve the curry mixture on the side, instead of butter. Serve with rice.


Kenya…

Friday, July 19 –

I don’t think a dinner can get much easier than this one. MyBuddy and ChinUp made the simmered greens recipe, I made the rice recipe, BestestFianceEver helped to make the grilled beef, and WingWoman brought her sweet company. photo 3(1)

For the rice I put the cinnamon stick, peppercorns, cloves, cardamom pods, and sauteed onion into my rice cooker with the rice and water. Press the button and let it work its magic. For the beef I bought thin strips of steak (carne asada cut), sprinkled them fresh ground salt and pepper, and gave it to BestestFianceEver to grill. Done! Served up with the simmered greens and dinner was ready. Couldn’t have been easier.

The greens were tender and juicy, but didn’t have much flavor. But they went perfectly with the rice which did have a lot of flavor. And the meat was sometimes juicy and sometimes a little crispy, but still good all around. We ate until we were stuffed and it was a lovely night.

I forgot to mention that we made it passed the two year mark. WooHoo!

And I’m changing the timing of the dinners a little to be once every two weeks instead of every week. Life is just too hectic right now and it was too hard to maintain. Hopefully this will give me a little more wiggle room and I will start to enjoy them again. Thank you to all of my followers and potluckers, I wouldn’t have the heart to keep going without you.

Kenya
(recipes borrowed from the cooks at: www.whats4eats.com)

Nyama Choma (Kenyan grilled meat)

  • Goat or beef meat, cut into bite-sized chunks — 2 pounds
  • Oil — 3 tablespoons
  • Warm water — 2 cups
  • Kosher or sea salt — 2 tablespoons

Method

Prepare your grill and have it hot. Toss the meat with the oil, then thread it on skewers. Stir the salt into the warm water until it is fully dissolved.

Grill the skewered meat, basting it occasionally with the salt water, until it is cooked to your desired doneness.

Remove the meat from the skewers and serve with kachumbari salad and ugali.

Nyama Choma Variations

Meat: Goat is the meat of choice in Kenya, but beef will work just as well. Chunks of meat on skewers are easiest to grill, but whole legs or shoulders are often roasted until fork-tender. The cooked meat is then pulled off the bone with the fingers. Using short ribs, spare ribs and offal for nyama choma is common as well.

Seasonings: The only seasoning used for authentic nyama choma is salt and pepper, but if you prefer, you can first marinate your meat in a mixture of minced onions, minced garlic, ground ginger, hot pepper flakes and a little lemon juice.

Pulao (Indian aromatic rice pilaf)

  • Basmati rice — 1 1/2 cups
  • Oil or ghee — 2 tablespoons
  • Cinnamon stick — 1
  • Cardamom pods — 4-5
  • Peppercorns — 4-6
  • Whole cloves — 3-4
  • Onion thinly sliced — 1
  • Water or stock — 3 cups
  • Salt and pepper — to taste

Method

Place the rice in a large bowl and rinse in 3-4 changes of water until the water runs fairly clear. Fill the bowl with water to cover the rice by 1 inch and let soak for 20-60 minutes. Drain well and set aside.

Heat the oil or ghee in a large saucepan over medium heat. Add the whole spices and stir until fragrant, about 20-30 seconds. Do not burn. Stir in the onion and sauté until translucent. Add the drained rice and stir until heated through and all the grains are coated with the oil or butter.

Stir in the stock or water and bring to a boil. Reduce heat to lowest setting, cover tightly and simmer for 15 minutes. Remove from heat and let rest, covered, another 5-10 minutes. Remove lid, fluff rice with a fork and serve.

Variations

There are hundreds of variations of this basic dish. As long as you follow the basic method and proportion of about 2 measures of water to 1 measure rice, feel free to experiment. For larger batches, a proportion of 1 3/4 measures water to 1 measure of rice works better.

Common long-grain rice may be substituted if basmati is not available. The soaking step can then be eliminated.

None of the spices is by itself essential, so use what you have. You can also add a cuminseed, mustard seeds or a pinch of saffron.

Add 1 cup of chopped assorted vegetables with the stock or water if you like: peas, cauliflower, carrots, green beans.

Add a couple tablespoons of toasted almonds or cashews and some raisins with the stock or water for a Kashmiri-style pulao.

Sukuma Wiki (Kenyan greens simmered with tomatoes)

  • Oil or fat — 3 tablespoons
  • Onion, chopped or minced — 1
  • Kale or collard greens, destemmed and finely chopped — 2 pounds
  • Tomatoes, chopped — 2 cups
  • Water or stock — 1 cup
  • Salt and pepper — to taste

Method

Heat the oil or fat over medium-high flame in a large, heavy-bottomed pot. Add the onion and sauté until translucent. Add the greens in batches, sautéing each addition until wilted.

Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes.

Adjust seasoning and serve with a little bit of the broth.

Variations

Add a chopped chili pepper or two with the onions if you like.

Some recipes call for thickening the dish with a flour-lemon juice mixture. Here’s how: mix 2 tablespoons of flour well with the juice of 1 lemon and a little water. Stir into the greens after they have been simmering for about 10 minutes. Continue simmering for another 15 to 20 minutes until the dish is slightly thickened.

If you like, add some leftover meat for more flavor. Kenyans would most likely use goat or beef.