Tuesday, June 10, 2008

Finally! A recipe!

I love summer! any guesses why? Well, i get to sleep in till 630, eat gimme lean hot dogs, bake me some fries, and NOT GO TO SCHOOL! haha. yep, i loves summer.
Here we have some of the ingredients for a Chinese sticky rice dish. On the far left are rehydrated shittake mushrooms. In the middle bowl is a pile of fried onion and garlic. Underneath it is some sliced ginger. To the far right, we have some TVP strips that we bought at a Buddhist vegetarian store in Taiwan. I tell you, that place has SO MUCH STUFF!!!!! It really is a vegan's paradise.
Alright, anyways, here is the finished product. Yummy, no? this is topped with a sweet chili sauce and a couple of fresh sprigs of cilantro. Sometimes, it is also eaten with chopped peanuts. Whatever floats your boat, i guess.

I'm actually going to post a recipe!

Taiwanese Sticky Rice:

4 cups brown sweet rice
4 dried shittake mushrooms, rehydrated and sliced
1 Tbsp. Fried onion and garlic (optional; this can be found at asian groceries)
1/2- 3/4 c TVP strips, soy curls, or chik'n strips
1 t-T thinly sliced ginger
soy sauce
sesame oil
salt (can be omitted if you are watching your sodium intake)
1/2-1 tsp. sucanat or rock sugar
white pepper
Store bought Chili Sauce

What to do:
1. At least 5 hours prior to mealtime, start soaking the rice. Simply place the sweet rice in a rice cooker and cover with water. At this point, the amount of water is not important, so long as the rice is covered.

2. Rehydrate the mushrooms by microwaving them in hot water for about 2-4 minutes. The water will be extremely hot, so be careful when removing the mushrooms from the water to slice thinly. Rehydrate the TVP strips by placing them in the leftover mushroom water (no need to microwave). They should be done in about 1-2 minutes.

3. Marinate the TVP strips in a simple 1:1 ratio of soy sauce and sesame oil. (2 T of each should suffice.)

4. After your rice has soaked, dump out the soaking water and replace with 4 cups of fresh water. Cook in your rice cooker.

5. When the above 4 steps are completed, and your rice is cooked, prepare your pan by pouring in about 1 T of sesame oil over med-high heat.

6. When the oil is hot, add in the ginger, garlic, and onion, being careful not to burn any of the aromatics. Add in the mushrooms and TVP strips, stirring constantly. Add in the rice at this point, making sure that the other ingredients are evenly distributed throughout the rice.

7. The rice is basically done now; add more soy sauce or salt to taste if desired. If you find that it is too salty, sprinkle on the sucanat. Sprinkle on the white pepper at the last moment.

8. In Taiwan, this dish is traditionally plated by packing cylindrical bamboo or metal containers with the rice mixture and then dumping them out on plates, as i have done above. If, however, you do not possess these containers, feel free to eat this "free form." Either way, it's delicious!