Showing Tag: "rice" (Show all posts)

Rad Nah ราดหน้าหมูหมัก (Rice Noodles in Gravy)

Posted by Kroocrew on Monday, June 20, 2011, In : Thailand 

Rad Nah is a commonly seen dish on street stalls in Thailand. A good preparation is hard to beat but many times it is light on in flavour. Flavourant has to be added heavily as the starch gravy really neutralises a lot of this. Tasting while making is the essence of success.

  • 500 gm (½ lb) Chinese broccoli; collard greens; standard broccoli or kohl rabi
  • 2 tablespoons Dark Soy Sauce
  • 350 gm (¾ lb) Fresh Flat Rice Noodles or 250 gm(~½ lb) of Dried Flat Rice Noodles.
  • 2 cloves garlic
  • 2 t...

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Nasi Goreng Magelangan

Posted by Kroocrew on Thursday, June 2, 2011, In : Indonesia 

(This image is from

This dish is the transition between Nasi Goreng and Mee Goreng featuring both rice and noodles. A delicious dish with a good belt of spice lent from the addition of the suwir chicken.

  • 400 grams white rice
  • 200 g wet noodle
  • 3 eggs, beaten off
  • 100 grams of fried chicken, suwir
  • 5 cloves garlic, crushed
  • 5 tbsp tomato sauce
  • 3 tbsp chilli sauce
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 2 tablespoons cooking oil
  1. Heat oil and fry garlic until fragrant. Enter...

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Kao Chae Sawei

Posted by Kroocrew on Thursday, May 19, 2011, In : Thailand 

Kao Chae originally was a Mon recipe and a complicated process, “Kao Chae Sawei” or “Royal court Kao Chae” which we generally know nowadays is Kao Chae with jasmine water, it is served with side dishes which are fried shrimp paste and many color of boiled vegetable.

We called “Kao Chae Sawei” because the royal court attendant, Momluang Neung Ninrat, a palace cook, offered Kao Chae to King Rama V and it became one of his favorite dishes. After 1910, AD Kao Chae become well known wi...
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Khao Soy Tai / Shan Kao Soi

Posted by Kroocrew on Tuesday, April 12, 2011, In : Shan 

Khao Soi is a dish that appears in Northern Thailand and Northern Laos and is popular with travellers in these regions.  It's a typical market breakfast in Luang Nam Tha, Laos. This recipe is that for the Tai people in Northern Myanmar close to the China border and also for the Chinese Tai in Xishuanbanna. All the recipes resemble each other remarkably.

  • 2 packet rice noodles (flat, medium size)
  • 4 cups ground pork or chicken (or 2 cups of each)
  • 3 medium-size ripe tomatoes (finely cu...

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Hto Nau, Khae Tai Ner, Hto Nao Out, or Hto Nao Mong

Posted by Kroocrew on Tuesday, April 12, 2011, In : Shan 

This is a couple of recipes for making soybean fermented products according to the Shan recipes.
The translation- a translation from Lashio Lao Hsai Ying's Tai Book,  is delightfully quaint and I don't presume that many would use the recipe for the purpose because of the language but still it is a record and authentic.

I don't have the original Shan manuscript.

(A) How to make Hto-Nau, Khae Tai Ner or Hto Nao Out

  • Hto Nau seed (Sarn Hto Nao), 1 Pae
  • Chillie powder, 2 Khan
  • Salt (as require...

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SheWoks then SheWolls! วิธีนึ่งของเธอ

Posted by Kroocrew on Friday, April 1, 2011, In : Laos 

All Rights Reserved © Used with kind permission of Leela of ""

The clean-up after cooking "sticky-rice" can be a chore and a put-off for some food preparers. Leela has republished a simple and clever way to do just that: "How to Cook Sticky Rice the Easy Way and without a Steamer" using very inexpensive multi-use and basic equipment. The procedure is straight forward and the clean up of no negative consequence.

Hop on over to Leela's site to find the tricks and enjoy the many p...

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Rice Paper Salad Rolls (Gỏi cuốn)

Posted by Kroocrew on Thursday, March 31, 2011, In : Vietnam 

  • 500 gm (~1 lb) thin asparagus, bottoms trimmed and discarded, with 10 to 12.5 cm (4 to 5 in)tips remaining
  • 1 tsp sea salt
  • 60 gm (2 oz) rice vermicelli
  • Pickled Carrot and Daikon.
  • 1 Japanese cucumber, peeled and sliced into long strips, ⅛ inch wide
  • ½ cup large fresh mint leaves
  • 1 small head red-leaf lettuce, leaves separated and washed
  • 8 to 10 pieces 21 cm (8½-in) round) rice paper wrappers
  • Dipping Sauce
  1. Bring saucepan of water and sea salt to a boil over high heat.
  2. Blanch asp...

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Fawm Kauv (Hmong Rice Noodle Crepes)

Posted by Kroocrew on Tuesday, January 4, 2011, In : Hmong 

© All Rights Reserved. Used with the kind permission of Tiaj Yaj.

  • 500 gm (~1 lb) Ground pork
  • 3 chopped scallions
  • 2 diced coriander roots and/or some chopped leaves
  • 1 cup wood ear mushrooms rehydrated and diced.
  • Fish sauce (optional)
  • Freshly ground black pepper
  • 2 cups rice flour
  • 1 cup potato starch
  • ½ cup tapioca starch
  • 3 tablespoons vegetable oil
  • 5½ cups water


Preparations and filling
  1. Make the crepe slurry by mixing the flours in a large bowl.
  2. Add the water and oil and mix well by h...

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Steamed Meat Balls 蒸肉丸

Posted by Kroocrew on Thursday, December 9, 2010, In : China 

  • 1 cup glutinous rice
  • 1 lb ground pork
  • 1 egg white
  • 4 tbsp chopped leek
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1 tbsp wine
  • ¼ tsp MSG (optional)
  1. Soak glutinous rice at least 3 hours. Drain.
  2. Mix pork thoroughly with all other ingredients and form four large balls.
  3. Roll pork balls in glutinous rice until they are heavily covered.
  4. Arrange on plate and steam for 40 minutes. Serve hot with soy sauce and mustard.

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Bì (Pork Skin with Roasted Rice Powder)

Posted by kroocrew on Wednesday, December 8, 2010, In : Vietnam 

All Rights Reserved © Used with Chau's kind permission.

  • 200g (7 oz) cooked thinly sliced pork skin (available from Asian groceries)
  • 400g (14 oz) pork shoulder
  • 85g (3 oz) roasted rice powder
  • 1½ teaspoons sugar
  • 1 teaspoon salt

  1. Cook the pork in boiling water with a bit of salt. Allow the meat to cool and thinly slice into matchstick size.
  2. Put the pork skin in a strainer and pour some warm water over it as this will soften the pork skin. Shake out the excess water and leave to dry....

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Barbecued Sticky-rice Egg Cakes

Posted by Kroocrew on Tuesday, December 7, 2010, In : Laos 

In Chiangmai on Sunday evenings, there is a conversion of Thapae Gate Road into a walking mall. This mall is food stalls only and the few temples in the area allow vendors to setup their barbecues etc in their grounds. The food is stunning and in most cases very different to many street vendor food stalls. Many of the foods are the local foods of many of the upcountry provinces and a few are very Lao in style

Among the many I have enjoyed, a very simple food that is memorable is a sticky rice...
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Bhutanese Red Rice

Posted by Kroocrew on Saturday, December 4, 2010, In : Bhutan 

  • 1 cup red rice
  • 2 tbsp butter
  • ½ bunch green onions, chopped finely
  • ½ cup baby diced carrots
  • ½ cup finely chopped shitaki mushroom (rehydrated before measuring)
  • ½ tsp thyme
  • 3 bay leaves
  • 1½ - 2 cups vegetable stock
  1. Rinse the rice with cold water and let it sit over-night in water to soften. (the red colouration you may see on rinsing is the remnant of the bran and bran-dust washing out)
  2. Heat the butter in a pot, stir in onions, and cook for 4-5 minutes. Add carrots, mushroom, and ...

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Caramel Popcorn (ข้าวโพดคั่วกาละแม)

Posted by Kroocrew on Thursday, November 25, 2010, In : Thailand 

  • 10 cups of freshly made popcorn
  • 240 ml (1 cup) white, light brown or palm sugar
  • 60 ml (¼ cup) light corn syrup or Golden Syrup
  • 85 gm (3 oz) equivalent to 6 tablespoons butter, melted
  • 2 tablespoons water
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking soda
  • 120 ml (½ cup) lightly salted peanuts
  • 60 ml (¼ cup) sesame seeds
  • 60ml (¼ cup) puffed rice
  1. Preheat oven to 120oC (250F). Line a baking tray or sheet with parchment paper; set aside.
  2. Grease or coat a large mixing b...

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Lao Kao Tom (Sweet Sticky Rice)

Posted by Kroocrew on Sunday, November 21, 2010, In : Laos 

All Rights Reserved. © Puwanart Triamkarn Used with kind permission.

Foods of this kind abound in most of the countries in the region. The origins get murky unless there is some original documentation or historical trail to follow. Sometimes it can be the name but in most cases the names have been changed to the vernacular. Ingredients don't prove the origin. In Thailand this food is called Khao Tom Mud (ข้าวต้มมัด) and is identical in presentation to the Lao version.

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Nasi Goreng Croquettes

Posted by Kroocrew on Monday, November 15, 2010, In : Indonesia 

  • 600 gm (24 oz) Nasi Goreng (previously prepared)
  • 40 gm (1 1/3oz) Butter, Ghee or Margarine.
  • 50 gm (1 2/3 oz) Flour
  • 300 ml Stock (any convenient or preferred stock)
  • Pepper & Salt
  • 1 teaspoon Sambal Oelek
  • 2 tablespoons Kecap Manis(Commercially available thick sweetened soy sauce)
  • 2 Eggs (Beaten)
  • 50 gm (1 2/3 oz) Flour
  • 100 gm (3 1/3 oz) Breadcrumbs

  1. Place rice in a bowl. Melt butter in a saucepan and add the sieved flour. Keep stirring until it mixes into a consistent dry texture ...

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Sembei 煎餅 (Japanese Rice Crackers)

Posted by Kroocrew on Saturday, November 13, 2010, In : Japan 

Japanese Rice Crackers make up a traditional crunchy snack recipe. It's origin is 6 to 7th century China but the current method stems from  17th century Japan.

  • 1-1/2 Cups mochiko (sweet rice flour)
  • 3 tbsp Granulated sugar
  • 2 tbsp Black sesame seeds
  • hot water(to mix with the flour to make the dough)
  • 1/4 Cup soy sauce
  • 1/4 Cup mirin

  1. Mix rice flour with sugar and add hot water in small additions to make a workable dough. Knead to a dough.
  2. Roll the dough into balls and then steam. ...

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Edible Rice Paper

Posted by Kroocrew on Saturday, November 13, 2010, In : Vietnam 

Rice paper is a thin and strong paper that is used in  Asian cooking and various international confection making. It's origin is probably China.

Materials & Ingredients:
  • Rice flour
  • Water
  • Mixing bowl and spoon
  • Cheesecloth
  • Large stockpot with lid
  • Quilting hoop (same diameter as stock pot) or wide-mouth Asian boiling pot
  • Spatula
  • Rolling pin
  • Cooling rack

  1. Mix the rice flour and water to make a paste that is smooth and of pouring consistency (somewhat similar to thick glue). Start with 1 cup of rice f...

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Sweet Black Sticky Rice with Pork Floss

Posted by Kroocrew on Thursday, July 1, 2010, In : Thailand 


  • 250 gm Black glutinous rice
  • 1 Tbsp cornflour or arrowroot
  • 250 ml water
  • 1 tsp salt
  • 2 Tbsp Sugar
  • 4 eggs
  • 60 ml coconut milk
  • 150 gm Sugar
  • Muu Yong ( Pork floss)

  1. Soak the black rice for three hours minimum or overnight.
  2. Steam the rice for 15 minutes
  3. Place the steamed rice in a pan with water and boil for 10 minutes. The longer it's boiled the softer the rice.
  4. Add salt and sugar.
  5. Make a slurry with the cornflour or arrowroot and some water. Stir in the slurry and to the rice and heat until th...

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Pulut Serawa Durian (Durian with Sticky Rice)

Posted by Kroocrew on Friday, June 25, 2010, In : Malaysian (Malay) 

  • 1 cup glutinous rice, soaked for 3-4 hours
  • ¾ cup water
  • ¼ cup coconut milk
  • Pinch of salt
  1. Drain the glutinous rice. Bring together rice, water and salt in a baking pan.
  2. Steam glutinous rice in a preheated steamer, over medium heat for about 15 minutes.
  3. Add in coconut milk and gently stir with a spatula to mix. Continue to steam for another 10 minutes.
  4. Turn the heat off, and leave the steamed glutinous rice in the steamer for 5 minutes or so.
  5. Set aside to cool. Then, shape into de...

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Sushi Rice 散らし鮨

Posted by Kroocrew on Tuesday, June 15, 2010, In : Japan 

  • 175g (6 oz) uncooked, matured short-grain rice
  • 225ml (8 fl oz) cold water
  • 2.5- to 5-cm (1- to 2-in) strip dried kelp, wiped clean
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon caster sugar [superfine granulated sugar]
  • 1/2 teaspoon salt
        Enough for 16 pieces of sushi


This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of ...

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Fried Rice Menu Selection

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 

Fried Rice offers a variation on steamed rice. In Asia if the choice was between the two people would unhesitatingly choose the steamed rice. As I mentioned it's a variation and almost another dish in peoples minds not an alternative. It's reported as being a very ancient creation but the estimate of age is not reliable.

Fried rice can be bland and this usually stems from lack of savoury ingredients such as the onions, carrot and celery. If these are all added or some then the fried rice dish ...

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Lap Cheong Fried Rice

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 


This dish is a true winner with children and not only


  • 6 Cloves Garlic, minced (or as many as you like)
  • 1/4 Large Red Onion, diced
  • 2 Scallions, sliced diagonally, 1 cm (1/2 in) wide
  • 2 Small Carrots, peeled and sliced thinly on the diagonal
  • 1 Chicken Breast, boneless, skinless, diced into small cubes
  • 500 gm (1 lb) Package Lap Cheong or make your own. Recipe in collection.
  • 4 Tablespoons Fish Sauce
  • 1 Tablespoon White Sugar
  • 1/4 Teaspoon Turmeric Powder
  • 2 Teaspoons Paprika
  • 2 Tablespoons Dark Soy...

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Singapore-Style Chicken Fried Rice

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 

  • 3 tablespoon(s) canola oil
  • 1 large onion, diced
  • 1 package(s) (6-ounce) sliced Canadian bacon, diced
  • 1 bunch(es) (1-pound) bok choy, stems and leaves chopped
  • 1 large red bell pepper, diced
  • 2 teaspoon(s) finely chopped, peeled fresh ginger
  • 3 clove(s) garlic, minced
  • 8 ounce(s) skinless, boneless chicken, cut into bite-size pieces
  • 3 large eggs, lightly beaten
  • 1 1/2 teaspoon(s) Madras curry powder
  • 4 cup(s) cooked brown basmati rice, cold
  • 2 tablespoon(s)  soy sauce
  1. Heat 2 teaspoons of the...

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Shrimp Fried Rice

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 

  • 4 cups cold cooked rice
  • 4 ounces frozen uncooked shrimp, unshelled
  • 4 ounces cooked ham, diced (or substitute cooked chicken, turkey, etc.)
  • 2 eggs (more if desired)
  • 1/2 cup green peas
  • 1 medium onion
  • 1 green onion
  • Seasonings (Add according to directions or to taste)
  • 1 tablespoon soy sauce
  • 1 tablespoon Oyster Sauce
  • 1 teaspoon salt
  • pepper
  • cornstarch (corn flour) mixed with water

  • Oil for stir-frying
  1. Prepare vegetables and meat - remove the tiny legs from the shrimp, shell removal redu...

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Beef Fried Rice

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 

  • 2 Tbs. soy sauce
  • 1/2 tsp. sugar
  • 1 Tbs. vegetable oil
  • 2 eggs, well beaten
  • 1/2 lb. ground beef
  • 1 medium carrot, finely chopped
  • 1 celery rib, finely chopped
  • 1 scallion, chopped
  • 1 tsp. fresh ginger, minced
  • 1 clove garlic, minced
  • 2 cups cooked rice, cold

  1. Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside.
  2. Heat oil in a wok over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl a...

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Sun Ya Fried Rice

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 

  • 4 tablespoons oil
  • 2 eggs, beaten with 1/2 teaspoon salt
  • 1/2 cup fresh shrimp, shelled, deveined, and washed
  • 1 1/2 teaspoons sherry
  • 4 cups cold cooked rice
  • 1/2 teaspoon salt
  • 1/2 cup cooked chicken, diced
  • 1/4 cup roast pork*
  • 2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes), diced
  • 2 tablespoons chicken stock
  • 2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water
  1. Heat 1 tablespoon of oil in wok. When very ...

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Spicy Singapore Fried Rice 新加坡炒飯

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 

This recipe doesn't call for pre-cooked and cooled rice which is the most common requirement for fried rice dishes. It uses the Japanese trick of adding vinegar to the hot cooked rice then drying the surface of the grains for use subsequently.

  • 1 cup long grained rice (Will yield about 2 cups approx. cooked)
  • 2 cloves of garlic – chopped fine
  • 1/2 onion chopped
  • 8 -10 Whole Dry Red Chillies
  • 1 teaspoon freshly ground black peppercorn
  • 1 teaspoon very thinly sliced ginger
  • 4 tablespoons oil ...

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Chinese Rice Dumplings (Buk Chang/Zongzi)

Posted by Kroocrew on Friday, May 7, 2010, In : China 

CC license

  • Glutinous rice
  • Bamboo leaves
  • Chicken thighs
  • Dried chestnuts
  • Chinese mushrooms
  • Seasoning:
  • Dark soy
  • Light soy
  • Salt
  • Sugar
  • Pepper
  • Chinese cooking wine
  • Corn flour
  • Oyster sauce
  1. Soak bamboo  leaves in hot water overnight.
  2. Soak rice in water overnight. Drain very well before continuing.
  3. Season chicken with soy sauce, salt, sugar, pepper, oyster sauce, wine and corn flour and refrigerate for at least 2 hours.
  4. Soak mushrooms until rehydrated. Squeeze out the water and cut into slices.
  5. Soak chestnuts...

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Bagi (Glutinous Rice Cake) 糯米糕

Posted by Kroocrew on Tuesday, April 20, 2010, In : Macau 
Sweetened sticky rice with coconut cream produces a smooth buttery and nutty confection that you can take your time eating. It's rarely eaten hot and generally warm. Sliced bananas or mango complements this base stunningly well and has caused more than a few people to learn the process even if they learn no other cooked recipe

  • 500 gm (~1 lb) of "pulu" rice (glutinous rice)
  • 285 gm (10 oz) finely shredded fresh coconut
  • 445 gm (15 fl oz) coconut milk
  • 200 gm (7 oz) sugar

  1. Prepare and...

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Nasi Himpit (Synonyms: Nasi Impit and Nasi Kapit)

Posted by Kroocrew on Monday, April 19, 2010, In : Malaysian (Hawker) 

Reference:  Pahang delights

Nasi himpit is really simple to make, and once done, it must be left to cool or put in the fridge. It is however advisable to prepare the dish one day ahead to let it cool and harden.

  • 1 cup of white rice
  • 4 cups of water
  • 1 pandan leaf
  • a pinch of salt
  • a pinch of lime (or kapur sireh, in Malay)
  1. Boil the rice with all the ingredients until soft.
  2. Once cooked, mash the rice and then wrap in muslin cloth in a tray or receptacle about ¾ inch thick.
  3. A weight pl...

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Ground, Roasted (parched) Sticky Rice.

Posted by Kroocrew on Tuesday, March 2, 2010, In : Laos 

Ground roasted sticky rice is often used as a bulking agent in Laap dishes. It has a great aroma and a pleasant nutty taste.

  • Glutinous rice (Sticky Rice)
  1. Place an amount of the rice in a dry pan over low heat and roast the rice with occasional stirring until its slightly browned.
  2. Cool to workable temperature and grind the rice either in a food processor or in a mortar with a pestle. The aroma is very nice.
  3. If not used immediately then you can store the remaining in a resealabl...

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Congee 告別 (A universal base preparation)

Posted by Kroocrew on Monday, February 22, 2010, In : China 

Congee also known as zhou, jok and rice porridge among many other names is probably the world's most eaten breakfast cereal. The basic porridge may be enhanced by an almost limitless combination of additives and variations. The outcomes may be as varied as the porridge colour, dessert or savoury, thick or thin, soft or firm grains. For example I very much enjoy a fairly simple jok with cooked chicken liver slices and a fresh quail egg put in at serving time, stirred with a little light soy,...
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Nasi minyak (flavored ghee rice)

Posted by Kroocrew on Friday, February 12, 2010, In : Indonesia 

CC license


  • 300 gm long grain rice
  • 3 Tbsp ghee
  • 10 cloves
  • 10 cardamon pods
  • 2 onions, chopped
  • 4 cm (1 1/2 in) ginger, grated
  • 200 gm evaporated milk
  • 200 gm green peas
  • 50 gm cashew nuts
  • 1 tsp turmeric powder


  1. Fry half of the onion, the cloves, the cardamom and the ginger three minutes in the ghee.
  2. Add the rice and the turmeric powder and fry three more minutes.
  3. Add the evaporated milk and 500 gram water and simmer 20 minutes.
  4. Cook the peas to taste in the meantime and fry the cashew nuts and the re...

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Eight Treasure Congee 八寶粥 (Ba Bao Zhou)

Posted by Kroocrew on Wednesday, February 10, 2010, In : China a sweet rice congee . Used for a breakfast dish or a snack.


  • 3 cups wild rice
  • 1/4 cup long grain sticky rice (or glutinous rice)
  • 1/8 cup barley
  • 1/8 cup red beans
  • 1/8 cup red dates
  • 1/4 cup dried lotus seeds
  • 1/8 cup mung beans
  • 1/8 cup dried longan
  • 2 cups of water
  • *(optional) rock sugar


  1. Soak all ingredients in water overnight (except for the longan).
  2. Then combine all ingredients, bring to a boil, then simmer on a gentle boil for about 1 hour (adding water as necessary), and adding ...

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Posted by Kroocrew on Monday, January 18, 2010,

CC license


There are many regional variations of Chinese congees (called zhou in Mandarin Chinese).
It is often eaten with zha cai, salted duck eggs, lettuce and dace paste, bamboo shoots, youtiao, rousong, pickled tofu, wheat gluten, with other condiments, meat orcentury eggs.
Other seasonings, such as white pepper and soy sauce, may be added. Alternatively, grilled fish may be mixed in to provide a different texture.
Congee is often eaten with fried bread sticks known as youtiao.


Udupi ...
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Taiwanese Chicken Congee (台湾鸡肉粥)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 

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  • 1/2 cup short-grained rice   
  • 1/2 cup glutinous rice   
  • 6 cups of chicken stock   
  • 2 tablespoons soy sauce   
  • 2 teaspoon of minced ginger   
  • Sliced chicken piece   
  • 1 bok choy cut into quarters   
  • Thinly sliced spring onion to garnish   

  1. Bring the chicken stock to the boil and add the minced ginger and soy sauce.
  2. Wash the rice well and place in the saucepan of chicken stock.
  3. Reduce the heat once the mixture has been brought back to the boil and simmer f...

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Qing Zhou Xiao Cai 清粥小菜/ Xi Fan 稀飯 Rice Porridge with Side Dishes

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 


( A recipe for Rice porridge follows. This listing gives some idea of the kinds of additions that can easily be used)

  • Chinese sausage,
  • fermented tofu in chilli,
  • dried Oriental radish (daikon),
  • bamboo shoots in chilli oil,
  • stewed peanuts,
  • pickled young ginger,
  • pickled celtuce stem
  • salty duck eggs
  • Anchovies with Peanuts
  • Pickled Cucumber Salad.
  • any pickled vegetable
  • stewed wheat gluten
  • small fried fish with peanuts,
  • canned eel,
  • dried pork floss,
  • fried egg,
  • any stir fried vegetable

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Dan Chao Fan 蛋炒飯 (Egg Fried Rice)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 

CC license

  • 5 cups cooked white rice
  • 2 eggs, beaten
  • 4 stalks spring onions, cut into 1 cm (3/8") lengths
  • Pinch salt
  • Pinch pepper
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, lightly crushed
  • 150 g (5 oz) lean pork, julienned
  • 2 cups cabbage, chopped into small pieces
  • 1/2 cup carrot, finely sliced
  • 1/3 cup chicken stock
  • 4 tablespoons soy sauce


  1. Loosen the rice by shaking and mixing.
  2. Beat eggs. Add 1/4 of spring onions, salt and pepper. Mix well. Heat a frying pan to a medium heat and smear with oil. ...

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Vegetable Biryani

Posted by Kroocrew on Friday, January 8, 2010, In : India 

CC license


For the rice
 3 cups cooked long grained rice
 ½ tsp saffron (kesar)
 2 tbsp milk
 4 tbsp finely chopped mint (phudina) leaves
 Salt to taste
For the gravy
 240 ml (1 cup) mixed boiled vegetables (cauliflower florets, peas, french beans)
 2 bayleaves (tejpatta)
 4 peppercorns
 4 cloves (laung / lavang)
 480 ml (2 cups) chopped tomatoes
 1 tsp chilli powder
 1 tsp coriander-cumin seeds (dhania-jeera) powder
 ¼ tsp asafoetida (hing)
 ¼ tsp nutmeg (jaiphal) powder
 ¼ cup toma...
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Banh Chung (Vietnam Lunar New-Year Pork and Rice Cake)

Posted by Kroocrew on Wednesday, December 30, 2009, In : Vietnam 

The story:

 Legend has it that King Hung Vuong VI one year challenged his 22 sons that whoever came up with the best food dish for Tet would inherit the throne. While all the other princes searched far and wide for the most exotic dishes to present to their father, Lang Lieu, son No. 16―the shyest and kindest of all―created an extraordinary dish using simple ingredients. The recipe was based on a dream in which a genie told him the dish that wins the throne must be made with rice. He instr...
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Temakizushi 手巻き寿司

Posted by Kroocrew on Friday, December 11, 2009, In : Japan 

Sashimi is an easy process to describe by writing. Sushi is impossible. Sushi is best learned with master sushi makers as the nuances are
endless and the disappointments too great because of unsuccessful communication. Temaki-zushi is the middle way and I can describe it effectively I think, so here goes.
 (Think ice-cream cone)

CC license


Japanese rice
Sushi su (rice vinegar flavored with sugar and salt)
soy sauce
Gari, the thinly sliced pickled ginger, is optional.


If you ar...

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Cumin Rice

Posted by Kroocrew on Friday, October 9, 2009, In : India 

A flavoursome universal rice which can be served with anything.

CC license
Unrelated but what a great shot!


2  cups uncooked long grain rice (Basmati rice) 
2  teaspoons cumin seeds 
1  tablespoons butter or ghee
4  cups water 
dash of lime juice

  1. Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2  minutes.
  2. Add the cumin seeds and fry for 2  minute(s) till the seeds splutter.
  3. Add the rice, lime juice, water and salt and mix. Bring to boil ...

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Bhutani Red Pilaf

Posted by Kroocrew on Friday, October 2, 2009, In : Bhutan 

  • Vegetable cooking oil 
  • Butter or ghee (1 Tbspn)
  • onion chopped (1/2 cup)  
  • orange zest from a quarter of a navel orange or 1 tangerine 
  • lime zest from a quarter of a kaffir lime
  • Ginger mashed  (1 Tbspn)   
  • Garlic mashed (2 tspn )  
  • Chillie flakes (2 pinches) 
  • Bhutanese red rice (1 cup)   
  • Water 550 ml (2 1/4)  cups  
  • Salt 1 tspn  
  • fresh herbs chopped (1 Tbspn) 
  1. Heat the oil in a pan or wok (with cover) over medium low heat then add the butter/ghee.
  2. Add the onion, cook, stirring until ...

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Kamrupi Biriyani and Fried Vegetables. {Bhutan}

Posted by Kroocrew on Thursday, September 17, 2009, In : Bhutan 

(This is a moderately complex recipe but it all balances on paper and the end product is fantastic)

Bhutan is a very small land locked country south of Tibet and next to Nepal and north of India. It's interesting to see that her cuisine seems to be affected by the history that she had with Tibet and the less than anticipated Sino/Tibetan cuisine. Her association with India has been important for her protection against the Tibetans.

Serves 6.


3 cups Rice (long grain)                 ...
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Saffron Rice (Kesar Chaval)

Posted by Kroocrew on Monday, September 14, 2009, In : India 


CC license

480 ml (2 c.) long grained rice (eg. basmati rice)
5 ml (1 t) saffron threads
45 ml (3 T) plus 4 cups boiling water
90 ml (6 T) ghee or butter
One 2-inch piece stick cinnamon
4 whole cloves
240 ml (1 c.) finely chopped onion
10 ml (2 t) salt
2.5 ml (1/4 t) ground cardamom


Place the saffron in a small bowl and cover with 3 tablespoons of boiling water. Soak for 10 minutes.
Meanwhile, heat the butter over moderate heat in a large 3 or 4 qt. stockpot. Add the cinnamon and cloves and ...
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Nasi Lemak (Fragrant Coconut Milk Rice)

Posted by Kroocrew on Friday, August 28, 2009, In : Malaysian (Nyonya) 



  •  1(240 ml)cup Long grain rice (eg: basmati rice)
  • 2 (480 ml)cups Coconut milk
  • 1 to 3 pandan leaves ( tied in a knot) ( subst: 2 Bay leaves)
  • 1tsp (5 ml) Ginger pieces
  • 1/2tsp (2.5 ml) Lemon grass pieces
  • Salt
  • 1tbsp (15 ml) cooking oil

  1. Wash and clean the rice and put it in a heavy bottomed pan,
  2. add the coconut milk, bay leaves, ginger pieces, lemon grass pieces, salt ,oil and cook everything on a high flame.... when contents begin to boil, lower the heat to a simmer and maintain on ...

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Thai Vegan Fried Rice (Khao Phad Jay)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 

Fried rice with no eggs, no fish sauce, and no meat, lots of Thai flavour from pepper, garlic, and a bit of curry paste. This is a typical dish of the Thai Buddhist festival in the autumn, which people celebrate by eating only vegetables for a week. Rice is not eaten with chopsticks by Thais at all but with a fork and spoon.

  • 6 cups cooked long-grain rice) 
  • 2 tablespoons vegetable oil 
  • 3 tablespoons coarsely chopped garlic 
  • 1 small onion, finely chopped 
  • 1/2  teaspoon fresh gr...

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Crab Fried Rice (Khao Phad Phu)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

A very flavoursome fried Rice.  
Crab meat adds a savoury flavour beyond anything else for fried rice. It can dress up a fried rice dish to make it really a sensational flavour.  
Ingredients other than some crab meat and rice is not important. Onion type vegetables are always good with rice as a savoury element. The addition of a little butter to the oil in the wok is also a flavour enhancer. The oil type is purely a convenience aspect and because it's the crab that is the main flavourant th...

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