Ingredients
* 2 teaspoons butter or margarine
* 1/4 to 1/2 cup finely diced onion
* 2/3 cups long grain rice
* 1 1/2 cups water
* 1 1/2 teaspoon tumeric or 1/2 teaspoon saffron
* 1 teaspoon salt
* other spices or seasonings to taste, including chicken bouillon cubes, chicken stock in place of part of the water.
Steps
1. Saute onions in the butter in a large deep skillet for which you have a good fitting lid. About 5 minutes at medium heat.
2. Add remaining dry ingredients, and stir well.
3. Pour in your water, (or chicken stock with water).
4. Bring contents of skillet to boil, then cover.
5. Turn down the heat on the burner to medium low, or low enough the contents will simmer without boiling over.
6. Allow the contents to simmer for 15 minutes, or until the water is absorbed by the rice. Keep the lid closed during this step.
7. Check to make sure the rice is tender. Because the proportion of water to rice may vary, and cooking time may vary due to differences in elevation, adjust recipe as needed.
Tips
* Remember not to let the rice burn.
* Remember not to put the fire on too high.
* Instead tumeric, use a dash of saffron. It is what real yellow rice is made with but only use a little.
* You can put all the ingredients in pot before it boils, turn down heat to a very low simmer and cover it once it starts to boil.
* Doubling this recipe will work if the skillet is large enough to hold the finished rice.
* This dish very popular in some Asian countries, Indonesian people often cook the yellow rice to celebrate special occasion like birthday, or ceremonial festive.
Monday, February 2, 2009
How to Cook Yellow Rice ?
Friday, January 30, 2009
Satay Padang
Ingredients:
* ½ cup sliced onion
* 5 cloves garlic, sliced
* 3 tablespoons peanut or corn oil
* 2 veal or beef hearts, quartered
* 2 lbs. beef chuck, cut into 4-inch chunks
* 1½ lbs. veal tongue, cut into 3 pieces
* 1 lb. beef tripe, cleaned and cut into 4 pieces
* 2 tablespoons fresh red hot chili, blended into a paste
* 2 tablespoons salt
* 1 tablespoon turmeric
* 1 tablespoon fine chopped ginger
* 1½ tablespoons coriander
* 1 teaspoon ground cumin
* 3 pieces of jeruk purut, or 3 square inches of lemon peel
* 2 salam leaves
* 1 piece of laos
* 1 2-inch cinnamon stick
* 1 cup water
* 2 stalks lemon grass
* 3 cups coconut milk
THE SAUCE:
* 2 cups coconut milk
* 1 cup rice flour
* Reserved meat sauce
* 2 teaspoons salt
* ½ ripe tomato, sliced thin
* Bamboo skewers
Instructions:
* Fry the onion and garlic lightly in the oil in a large sauce-pan. Add all the other ingredients except the coconut milk, and mix well. Cook, covered, for about one and one-half hours, or until the meats are soft. Then add the coconut milk, and cook for thirty minutes. Remove the meats, and reserve this meat sauce, which should measure about 2 cups.
* To make the sauce, mix the coconut milk and rice flour into a thin paste. Bring the reserved meat sauce to a boil, and add the rice flour paste, salt and tomato. Cook and stir, for ten minutes over a low flame until the sauce is well mixed. If it becomes too thick, add ½ cup water during the cooking. The result should be a thick, creamy, spicy sauce. Keep warm.
* Cut all the cooked meats into ½-inch cubes. Put 5 cubes of different meats on each skewer so that you have a contrast in textures. Heat the skewer briefly over a charcoal fire, gas or electric broiler; then dip it liberally into the warm rice sauce. The satays are usually eaten with rice rolls.
Makes 10 servings, with other dishes.
Thursday, January 29, 2009
"What is Cooking??"
Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food. The process encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor or digestibility of food. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.
The diversity of cooking worldwide is a reflection of the aesthetic, agricultural, economic, cultural, social and religious diversity throughout the nations, races, creeds and tribes across the globe.
Applying heat to a food usually, though not always, chemically transforms it, thus changing its flavor, texture, consistency, appearance, and nutritional properties. Methods of cooking that involve the boiling of liquid in a receptacle have been practised at least since the 10th millennium BC, with the introduction of pottery
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