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Additional info for 60 Ways Rice. Great Recipe Ideas with a Classic Ingredient
Serves 4 Ingredients Method Long-grain rice • Put rice in a medium, heavy saucepan. Add water and add 240 g (8 oz), washed, soaked in cold water for 30 minutes and drained Water 500 ml (16 ﬂ oz / 2 cups) Salt 1½ tsp Cooking oil 2 Tbsp Onions 2, medium, peeled and ﬁnely chopped Cooked ham 120 g (4 oz), ﬁnely chopped Baby peas 2 Tbsp Tomatoes 2, medium, blanched, peeled and quartered Prawns (shrimps) 240 g (8 oz), parboiled and shelled Squid tubes 180 g (6 oz), cut into rings and parboiled Light soy sauce 1 Tbsp or to taste Ground white pepper to taste Egg 1, lightly beaten 1 tsp salt.
Toss ingredients together with dressing until evenly mixed. • Serve garnished with crisp-fried shallots. Note Sambal belacan is a pasty condiment often seen on Malay and Peranakan (Straits Chinese) tables. Sambal refers to a condiment made essentially of red chillies and belacan – a pungent, dried prawn (shrimp) paste. Ready-made sambal belacan is available at most supermarkets or Asian stores. japanese rice in green tea with salmon Salt Cooked Japanese rice Hot water Green tea leaves Japanese light soy sauce Japanese seaweed (nori) strips Serves 4 Method Ingredients Salmon ﬁllet Easy to prepare and elegant, this dish makes a great starter and is bound to be a topic of conversation.
Remove from heat. Alternatively, use a rice cooker. • Heat oil in a large saucepan over moderate heat. Fry onions for 2 minutes, stirring constantly. • Add ham, peas, tomatoes, prawns, squid and remaining salt. Cook for 1 minute, stirring constantly. • Stir in cooked rice and cook for 2 minutes, still stirring constantly. Add soy sauce and pepper, adjusting to taste. • Make a well in the ingredients and add egg. Briskly fold ingredients in towards liquid egg and stir continuously for 2 minutes.