I Go Cuckoo For Coconut Rice!

June 9, 2018January 26, 20207 Comments

THE NEW TREND
COCONUT RICE! One of the joys of cooking is always learning!

BEST OF BANGKOK, THAILAND
I was excited to meet my fellow foodie at Tealicious Cafe in Bangkok, Thailand. It was a long plane ride. I did sleep. But, I felt like I was in twilight zone. The cab ride was wonderful. Great to get back on terra firma.

Picture Perfect Menu [Anthony Bourdain-blue T-shirt-upper balcony]

Lisa recommended the Pineapple Fried Rice . It was the first time I enjoyed this wonderful meal. Y-u-m-m! Whenever I prepare this dish at home, it reminds me of good times in Bangkok.

Lisa said, “A big part of the great flavour is the coconut rice.” Today, some foodies have embraced this rice as their all time standard fare. Your guests will comment favorably on your dishes when you use this not so secret “coconut” rice. It is as easy to make as regular rice!

Fill a Cup, Ramekin or Small Bowl With Rice, To Shape Your Rice [ Invert the cup on to your plate]

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COCONUT RICE | Kao Mun

INGREDIENTS

1 can coconut milk
enough Thai Jasmine Rice or Basmati to fill the can
Enough water to fill the can
1/2 tsp salt
5-6 green cardamom pods (optional)
1/2 lemon (optional)

INSTRUCTIONS

Empty can of coconut milk into a pot.
Fill the can with rice and pour into the pot.
Fill the can with water, swirling to get all of the rice out, then pour it into the pot.
Add 1/2 tsp of salt, cardamom pods, lemon half and cook on high until the mixture comes to a boil
Reduce heat to medium, cover and cook for 20 minutes without removing the lid.
Turn off the heat and serve the rice when you have finished preparing your meal. This can sit in the pot undisturbed for up to 10 minutes. Fluff and serve.
You only have one pot to wash!

There are many other instructions that can be given for making rice but this recipe is for the busy person to make it fast and it works! You can put the timer on for 20 minutes and let it cook while you prepare the rest of the meal. Then it’s all done at once!

You can optionally add the cardamom for a delicate flavour.

You can optionally add the lemon as the acid to balance out the sweetness of the coconut milk and also it will help your body to become more basic for better health. You do not taste it as a specific lemony flavour. It just adds to the overall result.

Now, we are going to FLAVOR~TOWN!

As shown in the final photo, you can easily freeze any leftover portions in glass for a future side dish or stir fry.
FOOD TIP: Coconut milk can be found in cans or in the powdered form. Any leftover liquid milk can be frozen in ice-cube trays, then transferred to freezer bags to add to curries or soups. You can rinse the rice until water is clear before cooking. Rinsing gets rid of starch that makes rice sticky. Michelin three star Chef Ramsey uses cardamon pods and star anise (anise benefits include killing off bacteria and fungus & naturally fighting off the flu ) for making rice. Three split cardamon pods may be enough flavour for you. Try it and see how you like it.
Grilled shrimp on coconut rice!M-M-M-M-M-M-M GOOD!

DID YOU KNOW? Coconut water is filled with antioxidants and electrolytes. Not only is coconut water low-calorie, but it is super hydrating.
RICE MAKING TIPS ~VIDEO: This video is simply cooking regular rice. I wanted to share it with you because it had excellent tips for all types of rice. It’s easy to substitute coconut milk for water by following your “coconut rice” recipe. I did learn something new here about new and old Jasmine rice! I hope you will learn something new as well! Other videos making coconut rice

DOCTOR’S CORNER: A new addition to my foodie posts is “Doctor’s Corner”. If the recipe has an ingredient that has a health benefit, this is the place you will find me writing about it. For instance, coconut is good for brain health. Coconut contains MCT or medium chain triglycerides, as opposed to long chain triglycerides (LCT), which are found in other fatty foods. Medium chains are easier to digest. MCT helps balance gut bacteria, and is protective against pathogenic bacteria and viruses – this means a healthier microflora. Did you know 90% of serotonin is produced in the gut? Serotonin is good for brain health. Coconut oil has the most MCT of all the oils at 55%. Coconut milk has 14% MCT. Interestingly, butter has 8% MCT. A trace amount of “medium” length fatty acids are stored in our fat cells after ingestion. Energy (from ketones) is released quickly using MCT based foods. At the same time, the production of free radicals is reduced. This is important for brain health, as free radicals are unstable and destructive, and increase the risk of developing neurodegenerative diseases. Higher levels of ketones are beneficial for prevention and treatment of neurodegenerative diseases, such as Parkinson’s, epilepsy, and Alzheimer’s. There is also emerging research supporting ketones playing a role in improving mental health disorders, such as ADHD, PTSD, bipolar disorder, and schizophrenia.

Thai Pineapple Fried Rice

May 25, 2018May 26, 201825 Comments

THAILAND
Pineapple is widely available in Thailand. In Canada, pineapples peak in the winter. But, they can be purchased year round. Tourists traveling to Thailand also enjoy their exotic unique foods. These light dishes have become a great addition to our western meal planning. We value the healthy benefits and spicy flavours. This dish will please everyone especially the kids!
With influences from Vietnam and China, Thai food has evolved over time to become its own traditional culinary style. Thai Pineapple Fried Rice (Khao Pad Sapparot) is a spectacular dish! Once you taste it, I think you will agree with me that it will become a regular dish on your dining room table.
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THAI PINEAPPLE FRIED RICE ~30 minutes

INGREDIENTS

2 1/2 cups cooked jasmine rice (leftover rice works great too)
4 oz. skinless boneless chicken breast
5 oz. shrimp or pork
one pineapple
2 eggs
5 cloves garlic, chopped
6 tbsp. oil
2 tbsp. fish sauce
2 tbsp. mushroom soy sauce
1/2 tsp. ground black pepper
2 stems green onion, thinly sliced
1/3 cup unsalted cashews
strips of red pepper
cilantro for garnish

INSTRUCTIONS

Cut the chicken into bite sized pieces. If you find it hard to cut, put in the freezer for 15 to 20 minutes to harden slightly and then cut. Reserve along with the shrimp.
Cut a pineapple in half lengthwise. Cut out the triangle of the hard core and freeze for your next smoothie. Remove and dice the pineapple flesh into bite sized pieces. Set aside.
Mix the mushroom soy sauce and fish sauce in a bowl and set aside.
Turn your wok or sauté pan on high and add the oil and garlic, fry for 30 seconds. Add the chicken and shrimp and stir fry until the chicken is about halfway cooked through (about 1 1/2 minutes), then move to one side and turn the heat to medium. Break the eggs directly into the pan. Fry the eggs without breaking them up for about 2 minutes, until they are partially set.
Push the eggs and meat to one side and add the rice to the other side. Add the soy sauce and fish sauce directly on the rice and then with a shoveling motion, combine the two sides of the pan, tossing, stirring for 2 minutes, mixing the rice with the eggs shrimp and chicken, working from the bottom so that the rice has a chance to fry in the oil and everything is integrated.
Sprinkle black pepper on the rice and add cashews, green onion and the reserved pineapple chunks. Transfer to the hollowed out pineapple halves, garnish with the red pepper slices, chopped cilantro and serve. ENJOY!!!

“Chunky” Good For Extra Crunch! YUM!

VARIATIONS
Add chicken, pork or shrimp or ALL THREE! Allergic to nuts..don’t add them!

Vegan Version With EXTRA Pizzazz `Crimp Cut Edges’.

DID YOU KNOW?
ALL THE GOODNESS OF PINEAPPLE
That prickly sensation in pineapple is the Bromelain in pineapple. It is purported to be an anti-aging element which prevents blood clotting since it acts as a blood thinner much like spinach. Today, there is less bromelain in pineapple than 50 years ago, due to the change in the soil’s composition.

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WHAT TO DO WITH THE PINEAPPLE SKINS?
Marinade chicken with your favorite recipe. Tie the pineapple skins to the chicken and grill on your stove top or outdoors for that added flavour.

Confucius Say…..!

Forbidden Black Rice Salad

September 3, 2016January 26, 202042 Comments

Black Rice was once “only” enjoyed by the Emperor and his royal court. It was forbidden for the commoners to eat this exquisite black rice. The tender, nutty flavoured rice is presumed to enrich one’s life and promote longevity. After I brought my chilled rice salad to the office, I noticed that all the staff made it the following week! It travels well and is a great picnic salad. A refreshing change from your typical summer salads.
I researched and tried out several versions but this recipe from the Bon Appétit June 2012 needs no improvement. black rice salad photo provided by Jason Lowe, Bon Appétit

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BLACK RICE SALAD – WITH MANGO AND NUTS
INGREDIENTS
2 oranges
1/4 cup or more fresh lime juice
2 tablespoons vegetable oil
1 tablespoon fish sauce (optional)
2 cups black rice
Kosher salt
2 just-ripe mangoes, peeled, pitted, cut into 1/2″dice
1 cup finely fresh cilantro leaves
1 cup finely chopped red onion (about 1/2 large onion)
1/2 cup unsalted dry-roasted peanuts or unsalted cashews or other nuts
6 scallions, thinly sliced
2 jalapeno peppers, seeded, minced

INSTRUCTIONS
1 ) Remove peel and white pith from oranges.
2 ) Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bow to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
3 ) Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend.
4 ) Set dressing aside.
5 ) Bring rice and 2 and 3/4 cups of water to a boil in a large saucepan. Season lightly with salt. Cover, Reduce heat to low and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered for 15 minutes.
6 ) Spread out rice on a rimmed baking sheet, drizzle with dressing and season lightly with salt; let cool.
7 ) Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine.
8 ) Season lightly with salt and more lime juice if desired.
Serves: 6–8

DID YOU KNOW?
While whole grain brown rice and red rice also contain beneficial antioxidants; only black rice contains special variety of antioxidants known as anthocyanin antioxidants. (Thus the dark purple colour -like blueberries) Additionally, black rice also contains an important antioxidant – Vitamin E, which is useful in maintaining eye, skin, and immune health in addition to other important functions. Forbidden Black Rice contains 18 amino acids (same as Aloe Vera), iron, zinc, copper, carotene, and fiber. Mangos are #1 ~ the most popular fruit in the world.

Emperor’s Dining Room

In ancient times, Emperors reserved this wonderful black rice for their own consumption because it was thought that it would extend their lives. Black rice does provide many health benefits that the western world is now embracing with gusto. It helps fight against heart disease, cancer, and diabetes with high amount of flavanoid phytonutrients and protects heart health (plaque formation). Herbalists use black rice as a prevention and treatment for ailments and as a blood tonifier.

Black Rice was also considered to be somewhat of an aphrodisiac at one time. I suspect the Emperors down throughout the ages shared their black rice stock with their consorts or concubines.

Heirloom Forbidden Black rice is a strain from Indonesian Rice.

Heirloom Forbidden Black rice is a strain from Indonesian Black Rice. photo provided by Spikenard and Myrrh

Black Rice is surely ‘one of the’… if not ‘the most’ special variety of rice that is cultivated today. Its special, near medicinal values is truly stunning, even today with all of our medical knowledge and tools. Every time you sit down to enjoy a few servings of this awesome super food, you can remind yourself that you are eating something that was once reserved for royalty. If a commoner was caught eating this rice it was “off with their heads”.

VARIATIONS
If you are trying to find something else to do with your avocados, my friend Monique from Ambitious Kitchen added avocado to her black rice salad. It is a nice touch and goes well. Instead of unsalted peanuts (Bon Appétit version), I used cashews while Monique added almonds to her salad. If you have the time and patience, roasted pecans would be wonderful too.

Another gluten-free recipe that is filled with flavour , colour and the YUM-Factor!

BACK TO SCHOOL LUNCH!
A light touch: For milder flavour, use leeks instead of red onion and yellow or red bell peppers instead of jalapeno peppers. Forget the nuts (allergies) if you like. Substitute other herbs for the cilantro. e.g. parsley, basil, fresh mint, fresh-soft rosemary (my favorite) or even peppery rocket lettuce. Know what your kids like to eat. I would even test out fresh oregano in this ‘forbidden’ black rice salad. COLLEGE KIDS: Add a smidgen of fresh pressed garlic ~ to boost the immune system. If it is not fresh I would not use the herbs. The dried herbs taste different. They have flavour, but are better suited in baking and cooking.