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Beef & Black Bean Sauce

Posted on 19 Sep, 2023
Beef & Black Bean Sauce

Prepare the beef

1. Add beef, baking soda and water into a bowl. Using a gloved hand, massage the beef until all the liquid has been absorbed, then set aside for 1 hour* if using rump. If using chuck** set aside for 2 hours

2. After an hour, rinse the beef under running water until the water runs clear. Pat dry with kitchen paper. Add beef into a new bowl, together with the rest of the ingredients. Leave to marinate overnight in the fridge.

Prepare the sauce

3. Add all ingredients into a bowl. Mix then set aside.

Time for the Stir Fry

4. Heat a wok or large skillet until very hot. Add 1T oil then half of the beef. Separate the beef and cook in one layer. When both sides are seared, remove and set aside. Continue to cook the second batch and set aside.

6. Reduce the heat to med-high. Add oil then onions and red capsicum. Stir fry quickly then add Shaoxing wine. Add in the prepared sauce and bring it to a simmer.

7. Return the beef to the wok then add snow peas. Stir then bring back to a simmer. Taste for seasoning then add cornflour slurry (mix cornflour and water together in a small bowl), stirring as you go. Serve up once your sauce has thickened.

 

 

Lime Chicken Bowl

Posted on 25 Apr, 2023
Lime Chicken Bowl

Serves 4

Cook your Chicken:

  1. Make a few slashes across the underside of each piece of chicken (ie: the flesh side), taking care not to cut into the skin. These slashes will allow your chicken to cook quickly and evenly.
  2. Marinate the prepared chicken with all the ingredients in a bowl or sealed ziplock bag. Leave overnight.
  3. Heat a large fry pan or cast iron skillet. Add 1 Tbsp Olive oil. Add chicken pieces, skin side down. Be sure to leave behind the marinade as you want your pan/skillet to be as dry as possible and do not overcrowd your pan.
  4. Using your tongs, press down on each piece of chicken to ensure contact on the pan/skillet. Most of the cooking will be done with the skin side down.
  5. You will know your chicken is ready to flip when the skin is nicely caramelised and the sides of each piece have turned opaque. The top surface of each piece of chicken (ie the flesh side) should look like it is also turning opaque.
  6. Flip each piece of chicken over to finish cooking. This will not take long. Check by turning a piece over. It should be completely opaque.Turn off the heat and leave the chicken in the pan while you assemble your bowls.

To assemble to each bowl:

  1. Place rice in one half of each bowl.
  2. Mix the salad leaves with olive oil, balsamic vinegar, yuzu oil (if using) and salt and pepper
  3. Place dressed salad leaves in the other half of the bowl.
  4. Place sliced avocado in one corner on the bed of rice.
  5. Scatter edamame beans however you like in your bowl.
  6. Now remove the cooked chicken from the pan onto a clean chopping board. Slice each piece then evenly distribute amongst the prepared bowls.

Enjoy!

Tagged chicken dish

Lemongrass Pork Chops

Posted on 24 Jan, 2023
Lemongrass Pork Chops

Pork chops:

  1. Add the lemongrass, eschalot and garlic into a food processor. Pulverise everything into a fine straw and add to a large mixing bowl. (If you don’t have a powerful processor, you can finely slice rings from your lemongrass before chopping it into small pieces. Mince your garlic and finely dice your eshalot)
  2. Add the remaining marinade ingredients to the mixing bowl and stir to combine
  3. Tenderise pork chops by pounding each side with a meat mallet or the back of a knife. Cut 3-4 slits into the skin side of each chop and place into the marinade. Coat all sides of each pork chop with the marinade then cover and chill overnight.
  4. When ready to cook, spray pork chops with oil. Place chops flat, in a single layer in your AirFryer basket*. Air fry for 10 mins on 230C. Turn, then air fry for a further 10 mins**

Spring onion oil

  1. Place your spring onions to a heatproof bowl.
  2. Add oil to a small skillet and bring to smoking point.
  3. Pour the hot oil onto the onions. The onions will spit so be careful. Stir to mix and spoon them onto each pork chop

Enjoy as is or serve with broken rice and a fried egg (com tam) or even eat with rice vermicelli (bun) and salad. Don't forget the fish sauce! (nuoc cham)

* These can also be deep fried, or thrown onto the barbeque as well 

** Turn your chops again and air fry further if you like your chops dark.

 

 

Quick Spam Fried Rice

Posted on 28 Nov, 2022
Quick Spam Fried Rice

Serves 4-8

1. Add the seasoning ingredients into a bowl and stir to mix.

2. In a wok or very large skillet, add oil and SPAM cubes and pan fry on medium heat until golden. Remove the SPAM onto a plate and set aside. Keep all the oil in the wok for the next step.

3. Add onions and garlic to the wok. Fry until fragrant.

4. Add in diced carrot and fry until softened.

5. Add in corn and mix through.

6. Return SPAM to the wok.

7. Add in rice and separate so that there are no clumps, but be careful not to break the rice grains.

8. Add in seasoning sauce and mix through until all grains of rice are coated. Check for seasoning and adjust of necessary. Be mindful that the SPAM is salty and the chilli oil you will be adding is also salty.

9. Add in spring onions and mix through. Turn off the heat.

10. Fry and egg and place the egg on top  of the rice and drizzle with Chilligasm's chilli oil to taste.

 

Enjoy!

 

Note: This recipe can be made and frozen (without the fried egg). 

To freeze: 

- Ensure your rice is fully cooled (we cool it in the refidgerator first with the lid off) 

- Store in airtight containers (we pack them according to serving size)

- To reheat, defrost in the fridge the day before and microwave (or microwave on frozen for approximately 6 mins. This will vary depending on your microwave) 

Crispy Rice Salad (Nam Khao)

Posted on 01 May, 2022
Crispy Rice Salad (Nam Khao)

Rice Balls

1. Add glutinous rice to a large bowl filled with water and leave to soak overnight.

2. The next day, pour rice into a sieve/colander and drain.

3. Rinse with fresh tap water.

4. Line a steamer basket with parchment paper and add in rinsed rice (no water).

5. Steam for 30 minutes.

6. Meanwhile, prepare the rest of the ingredients for making the rice balls and place into a large mixing bowl.

7. After 30 minutes, remove the steamer and leave it to cool for 5-10 minutes on the bench top.

8. Remove the rice from the steamer and when cool enough to handle, mix all ingredients together in the bowl until everything is well combined.

9 Shape balls with your seasoned rice mix (larger than a golf ball but smaller than a tennis ball).

10. Deep fry rice balls until golden.

Set aside.

 

Dressing

1. Combine the lime juice and sugar in a medium bowl. Stir to dissolve the sugar. 

2. Add in fish sauce and taste (You should be able to taste the sugar, lime and fish sauce but nothing should overwhelmingly stand out).

3, Keep adding fish sauce to the dressing until you achieve this balance.

4. Add water to thin out the dressing a little.

5. Add in garlic and chilli.

Assemble the Salad

1. Toast the glutinous rice grains in a dry skillet until golden.

2. Grind the toasted rice grains using a mortar and pestle to make the toasted rice powder. (The rice powder should not look like dust but needs to be fine enough to not resemble gritty sand.)

3. In a large mixing bowl, add salad ingredients.

4. Break up rice balls into big chunks and add into salad.

5. Pour in dressing and toss through.

6. Garnish serving platter with oak leaf lettuce leaves and serve. Best eaten immediately :) 

Chicken Sticky Rice

Posted on 01 Dec, 2020
Chicken Sticky Rice

Prep time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serves: 4

1. Wash glutinous rice and soak at least 2 hours before cooking.                                     

2. Finely chop garlic and 1 clove of eschalot. Thinly slice the rest of eschalot and shallot and set aside.                                    

3. In a medium bowl, add chicken, 1 teaspoon of garlic, 1 teaspoon of sliced eschalot, cooking wine, five spice powder, fish sauce and 1 tbsp oyster sauce, sesame oil and 1/2 tbsp sugar. Mix well to combine and let it marinade for 1 hour.

4. Take glutinous rice out and drain well. Add glutinous rice to steamer on medium high heat, add salt and stir evenly. Steam for about 10 minutes. When it turns soft and sticky, add coconut cream into sticky rice and stir evenly to combine and cook for another 5 minutes. Make sure glutinous rice is not too mushy or too dry.

5. (Fried Eschalot) In a saucepan on medium heat, add 1/2 tbsp of oil. Once the oil is heated, add sliced eschalot and fry it. When eschalot turns golden brown, turn off the heat and set aside.                                                                            

6. (Shallot Oil) In a saucepan on medium heat, add the remaning oil. Once the oil is heated, add shallot in and quickly stir for 15 seconds and then add a pinch of salt and pepper. Turn off the heat and set aside.

7. (Sauce) In a small pan on medium heat, add oil, the remaning garlic, chopped eschalot and fry until fragrant. Add soysauce, chilli sauce, oyster sauce, sugar, chicken powder and mix well to combine. Turn off the heat and aside.           

8. Turn oven on 180 degree, grill the chicken for 30 minutes.                                    

9. Remove chicken from the oven and rest it. Then cut chicken into small pieces.

10. Place sticky rice on a plate. Place pate, shallot oil, sauce, fried eschalot and chicken on the top.