Old Fashioned Sticky Rice

This recipe was written for Bella’s Five Stars Kitchen by invitation.  This writer is an excellent cook in Taiwanese cuisine.  Might want to check out her blog for her other yummy foods!!!  

                                                                   Lee's Blog
Main Ingredients
Long sticky rice                   600 g
Pork Shoulder                      200 g
Dried mushroom                   5-6 heads
Dried squid                             ½ piece
Dried shrimp                           40 g
Shallots                                  6-8 heads

Flavor ingredients:
Chinese five spice powder              pinch
Ground white pepper                   1 teaspoon
Soy sauce                                  60 cc
Salt and MSG                                 to taste

Preparation Work:
Soak the dried mushroom in 250 cc of water until ready to use, reserve the liquid
Slice the dried squid open like a string bean into thin strips
Slice the rind off the pork and cut into ¼ inch thin strips
Rinse dried shrimp and soak in 2 tablespoon of rice cooking liquor until ready to use, then drain
Chop the shallots

Directions:
1. Rinse and soak the rice in water for 1-2 hours.  Drain the water completely using a strainer attachment of your rice cooker.  Poke a few ventilation holes in the rice, add 200cc water to the outer layer of your rice cooker, push the cook button until the cycle is done. 

2. Heat the 3 tablespoon of oil in a frying pan, add dried shrimp and cook until fragrant and crispy.  Scoop out all the cooked dried shrimp. Then add the shallots to pan, cook till fragrant, then add the shredded pork.  Cook until the port has released part of its oil, then add the mushroom and dried squid to pan. Cook an additional few minutes.  

3. Add the five spice powder to pan, then half the soy sauce and ground white pepper, cook till fragrant.  Reserve a handful of prepared mixture, then add the rest to pan along with the other half of soy sauce and dried shrimp.  Cook until it’s well blended, add a bit of reserved mushroom liquid, pinch of salt, and MSG to taste.

4. Turn the heat way down or off, stir in the prepared sticky rice until rice has been coated evenly by the sauce. 

5. Line a bamboo steamer with linen cloth or steamer liner, transfer the prepared sticky rice onto the liner and spread it evenly onto the bottom of the steamer.  Do not press down.  Sprinkle the top with the reserved mixture and dried shrimp to add color. 

6. Using high heat, cook about 15 minutes after the first sign of steam.  Then the rice is done.

Optional: This can also be cooked by stirring the rice until it’s tender, but you might not be able to use your arms the next few days!!! The above method is better and idiot proof.  The sticky rice will cook to perfection. 


Serving: 5

Lemongrass Coconut Rice

This rice tastes best when served with simple fish or chicken.  The flavor of lemongrass coconut doesn’t steal the flavor of the main entrée.  It’s the perfect accompaniment for a light entrée with a light pinot!!!

A Ingredients

Jasmine rice                350 g

Lemongrass                    3 pieces

B Ingredients

Salt                             ½ teaspoon

Coconut milk               1 can

Water                          ½ cup

Directions:

1. Wash the lemongrass and discard the outer layer, slice the thick part open lengthwise, then cut into three sprigs. 

2. Wash the jasmine rice in the pot of a rice maker 3 times, then drain as much water out of it as possible. 

3. Place all B ingredients into the pot, then place the lemongrass on top. 

4. Press the cook button to cook.  When the cycle is done, discard the lemongrass and stir the rice a bit, replace the lid and let sit another 5 minutes, serve hot. 

Serving: 4

Buttermilk Panna Cotta

I went with a bunch of friends from Italy to an Italian restaurant in Beverly Hills not so long ago before attending a Charity event at the Hollywood Roosevelt Hotel, and I loved their pizza and Panna Cotta. This is my take on that!!!

A Ingredients

Gelatin                              2 teaspoon

Water                                2 tablespoon

B Ingredients

Heavy whipping cream       1 ¼ cups

Sugar                                   1/3 cup

C Ingredients

Buttermilk               1 ½ cups

Directions:

1. Stir together A ingredients in a small mixing bowl, let sit 5 minutes until the gelatin dissolves in water. 

2. Heat B ingredients in a sauce pan, stir until sugar melted, remove from heat just right below boiling point, add A ingredients, stir to melt completely.  Add the C ingredients to the mixture. 

3. Strain the mixture through a cheese cloth into a spouted measuring cup. 

4. Pour the mixture into 6 little glass bowls.  Let sit 2 hours in room temperature until set, then refrigerate. 

5. Run a knife through the edge of the panna cotta, then dip the bottom of the glass bowl into hot water for about 8-10 seconds.  Then turn the glass bowl over to invert the panna cotta into its serving plate.  Serve with a bit of heavy whipping cream or jam!!!

Serving: 6

Carrots and Scrambled Eggs

This is a classic Taiwanese dish.  It’s simple, economical, and oh so tasty, the perfect side dish to any meal. 

Ingredients

Peanut oil                     2 tablespoon

Egg, lightly beaten       2 heads

Shredded carrots          4 cups

Hondashi                     ½ teaspoon

Salt                                  to taste

Directions:

1. Heat up the peanut oil in a sauté pan, when the oil is hot, add the egg to scramble. 

2. When the egg is just about to form, add the shredded carrots to sauté together, around 3-4 minutes.  Then place the lid on for a couple of minutes to cook the carrots through.  Taste the carrots to see if it’s the preferred hardness.  If it’s still too hard, cook a few minutes more. 

3. Add Hondashi and salt to taste. 

Serving: 6

Five Stars Kitchen Tofu Salad

I’ve won over many people with this simple to make salad.  Give it a try and you’ll love it, too.  No kidding!!!

A Ingredients

Tofu, silken                                         1 box

Thousand year old egg, chopped     2-3 pieces

Scallion, chopped                               2 tablespoon

Roasted peanuts, chopped                  1 tablespoon

Red pepper flakes                                to taste

Ground black pepper                           to taste

B Ingredients

Olive oil              2 teaspoon

Soy sauce            2 teaspoon

Sesame oil           1 tablespoon

Oyster sauce        2 teaspoon

Peanut butter       2 tablespoon

Sugar                2 teaspoon

*This video clip is in Mandarin, but you get the idea!!!

Directions:

1. Measure all B ingredients into a mixing bowl, blend with a fork.  If the peanut butter is difficult to melt, microwave on high for 20 seconds. 

2. Cut the tofu into chunks, place in a plate, top with chopped thousand year old egg chunks, drizzle with B sauce, then sprinkle with chopped scallion and chopped peanuts. 

3. Can also sprinkle some ground black pepper and red pepper flakes. 

Serving: 4

Antipasto Dip

This is a very versatile sauce.  Can be served with slices of bread or crackers on a platter with cheese and grapes.  It can also be used in place of marinara sauce for pizza.  A little creativity goes a long way!!!

Ingredients

Marinated artichoke               ½ cup

Greek kalamata olives              ½ cup

Fresh tomato                            2 heads

Lemon zest                             ¼ teaspoon

Minced garlic                          2 teaspoon

Salt and pepper                          to taste

Directions:
1. Chop the artichoke, Kalamata olives, and tomato into small chunks, place into a mixing bowl. 

2. Add the lemon zest, minced garlic, salt, and pepper to bowl, toss to blend. 

3. Serve with bread slices or made into pizza.  If use in pizza, squeeze as much liquid out of the mix as possible.  

Serving: 2 cup

Related Recipes

Antipasto Mini Pizza

Sweet Vanilla Cupcake

I love this cupcake.  It tastes like the one I’m craving from Kara’s Cupcakes in San Francisco.  I’m happy.  Happy Valentine’s day everyone!!!

A Ingredients

Cake flour                    1¾ cups

All-purpose flour         1¼ cups

Sugar                            1½ cups

Baking powder                1 tablespoon

Salt                                  ¾ teaspoon

B Ingredients

Unsalted butter, cubed, soften          1 cup

Eggs                                                  4

Sour cream                                        1/3 cup

Whole milk                                       ¾ cup

Pure vanilla extract                           1 teaspoon

C Ingredients

Sweet vanilla buttercream icing      1 recipe

Sprinkles for decoration                     to taste

Direction:

1. Preheat oven 350°F/180°C.  Line a muffin baking pan with muffin liners. 

2. Measure all A ingredients into a mixing bowl, mix well.  Add the softened butter cubes to mix until the butter cubes are slightly smaller and coated with flour. 

3. Measure the rest of B ingredients into another mixing bowl, beat with a fork, add to batter in three batches.  Do not overmix. 

4. Pour the batter into the lined muffin cups, around 2/3 full.  Bake in the oven for 19 minutes, rotate the baking pan so it bakes evenly, bake an additional 5-6 minutes until golden brown or a tester inserted into center comes out clean.  Let cool in pan for 5 minutes, then remove the cupcakes from muffin pan, place on wire rakes to cool completely before apply icing. 

5. Using an ice cream scoop, top one huge scoop of buttercream onto the cupcake, decorate!!!

Serving: 2 dozen

                                                                  Related Recipes

Sweet Vanilla Buttercream

Sweet Vanilla Buttercream

This is a great buttercream recipe.  Do use good pure vanilla extract to get the maximum benefit.  I use the Nielsen-Massey pure vanilla extract.  This one does not say bourbon on it.  The smell of vanilla was so strong while baking, draw a lot of attention!!!

A Ingredients

Sugar                              1 1/3 cup

Eggs whites                          7 pieces

Salt                                          pinch

B Ingredients

Unsalted butter, softened, cubed        5 sticks

Vanilla extract                                     2 teaspoon

Directions:

1. Measure all A ingredients into a steel or glass bowl, set over a pot of boiling water to double boil.  Stir while heating to avoid scrambling the egg whites.  Keep heating until a thermometer reads 160°F/71°C. 

2. Pour the heated A ingredients into the bowl of a standing mixer.  Beat on high speed for 10 minutes until stiff peak form with pearly shine.  The buttercream should be barely warm at this point. 

3. With the mixer on medium speed, add the cubed butter in many little batches.  After adding all the butter, continue beating until the buttercream has the consistency of whipped cream, smooth and shiny. 

4. Beat in the vanilla extract until blended, use immediately, or refrigerate for later use. 

Serving: 6 Cups

Related Recipe Link

Sweet Vanilla Cupcakes

Antipasto Mini Pizza

This pizza was a creative idea turned perfect.  I looked around Trader Joe for an appetizer idea and put this pizza together.  Loved every slice of it!!!

A Ingredients

Middle eastern flat bread            4 slices

Artichoke bruschetta mix             1 tub

Mozzarella cheese, shredded       2 cups

Parmesan cheese, grated               2 tablespoon

B Ingredients

Arugula, washed, dry         1 bunch

Prosciutto, torn                   2 slices

Olive oil                              1 teaspoon

Balsamic vinegar                1 teaspoon

Ground black pepper             to taste

Directions:

1. Preheat oven 350°F.

2. Spread the flat bread with artichoke bruschetta mix, top with mozzarella cheese and parmesan cheese. 

3. Bake in oven for 8-10 minutes.  Top with arugula and torn prosciutto while it’s still hot.

4. Drizzle with olive oil and balsamic vinegar, sprinkle with freshly ground black pepper, serve hot!!

*Artichoke bruschetta mix was purchased at Trader Joe’s.  If this is hard to find, please substitute ½ cup marinara sauce, added with chopped olives, marinated artichoke, and basil for this mix. 

Servings: 4

Corn Chowder

This chowder reminds me of my childhood.  It was a special treat for whenever I got good grades.  Now that I cook, I guess I can get good grades everyday!!! (^_−)−☆

Ingredients

Butter                                    30 g

Flour                                        2 tablespoon

Milk                                         3 cups

Can of corn,Cream style          1 can

Ham, cut cubes                     150 g

Fresh corn                              1-2 bushels

Dry milk powder                      2 tablespoon

Cream cheese                         30 g

Egg                                          1 piece

Salt and ground white pepper     to taste

Directions:

1. Cut the corn kernel off the bushel. 

2. Melt the butter in a medium soup pan, add the flour to cook until it no longer smells of raw flour.  Add the milk slowly while stirring constantly, after the milk is incorporated, add the can of cream style corn. 

3. When everything comes to a boil, add the ham cubes, corn kernel, dry milk powder, and cream cheese, bring to a boil again. 

4. Beat the egg in a bowl, add the egg too the soup in a circular motion, wait 30 seconds, stir in a circular motion.  Add enough salt and white ground pepper to taste. 

5. If the soup is too thick, thin it out with ½ cup of water until the appropriate thickness. 

Serving: 6

Lobster Masago Pasta

This pasta has Japanese influence, yet it’s still Italian enough to be called pasta!!!

A Ingredients

Masago(Salmon roe)     ¼ cup

Pasta, cooked                  2 servings

Bechamel sauce               1 serving

B Ingredients

Mozzarella cheese, shredded            ½ cup

Pesto sauce                                        ¼ cup

Lobster, cut bite size, blanched     200 g

Directions:

1. Preheat oven 350.  Toss all B ingredients together in a mixing bowl. 

2. Reserve ½ cup of Bechamel sauce, and stir the rest into the cooked pasta.  Then place the pasta into two pasta bowls. 

3. Spoon the reserved Bechamel sauce at the edge of the pasta, divide B ingredients into two equal portions and place on top of pasta. 

4. Bake in the oven for 13-15 minutes.  Serve hot with a spoon full of masago on top.

Serving: 2

Bechamel Sauce

This is a simple, made from scratch Bechamel sauce.  This white sauce is the basic foundation of many other cream sauces.  If add pesto, this sauce becomes pesto cream sauce; if add red sauce, it becomes tomato cream sauce.  There are endless possibilities.  A little creativity goes a long way, guys!!! (^_−)−☆

Ingredients

Butter                                    2 tablespoon

Flour                                      2 tablespoon

Milk                                       2 cups

Gouda cheese, shredded    100 g (1 cup)

Salt                                        ¼ teaspoon

Ground Blk pepper             1/8 teaspoon

Ground nutmeg                     ½ teaspoon

Directions

1. Heat up the butter in a sauce pan, after melted, turn down the heat to medium low, cook an additional 1-2 minutes until golden brown, before brown butter. 

2. Add flour to pan, stir until incorporated, then stir an additional 1-2 minutes, until the batter smells cooked, not raw. 

3. Slowly add the milk into batter while stirring.  Don’t add too fast or else the milk and batter will separate. 

4. Add the remaining ingredients, stir until incorporated and cheese melted, around 2-3 minutes. 

5. Pour the hot Alfredo sauce over a bed of cooked pasta, serve hot with cheese sprinkles.  Add favorite ingredients such as mushrooms, chicken, shrimp, spinach…etc. 

Serving: 2