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Category: Rice

  • Aromatic Chicken & Rice Soup with Fried Garlic Oil

    Aromatic Chicken & Rice Soup with Fried Garlic Oil

    Aromatic Chicken & Rice Soup with Fried Garlic Oil

    Applause for the Chef TeamApplause for the Chef Team
    Aromatic chicken and rice soup builds flavour from lemongrass, ginger, makrut lime and a clear chicken stock. Mashed rice thickens the broth while fried garlic oil adds depth at the finish.
    5 from 1 vote
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    Servings
    Servings 8 people

    Ingredients
     

    • 1.6 kg chicken leg quarters
    • 1 white onion halved
    • 2 lemongrass stalks
    • 30 g fresh ginger sliced for stock
    • 5 makrut lime leaves
    • 1 tbsp sugar
    • 1 tbsp salt
    • 120 ml neutral oil
    • 1 garlic head cloves peeled and finely chopped
    • 370 g cooked jasmine rice divided
    • 350 g cabbage thinly sliced
    • 2 carrots thinly sliced
    • 2 tbsp fish sauce
    • 1 lime juiced
    • ¼ tsp ground white pepper
    • 3 spring onions finely chopped
    • 15 g fresh coriander roughly chopped
    • 15 g fresh ginger julienned for garnish
    • 3.8 l water or enough to cover the chicken
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    Instructions

    • Put the chicken in a large pot with enough water to cover. Add onion, lemongrass, sliced ginger, lime leaves, sugar and salt, then simmer gently for about 45 minutes until the chicken is cooked.
      1.6 kg chicken leg quarters, 3.8 l water, 1 white onion, 2 lemongrass stalks, 30 g fresh ginger, 5 makrut lime leaves, 1 tbsp sugar, 1 tbsp salt
    • Lift out the chicken and cool briefly in cold water. Remove the meat, return the bones to the stock and simmer for 20 minutes more, then shred the chicken.
    • Meanwhile, heat the oil in a small pan and cook the chopped garlic over medium-low heat until pale golden. Remove from the heat and let it finish colouring in the oil.
      120 ml neutral oil, 1 garlic head
    • Strain the stock, keeping the lemongrass and lime leaves and discarding the other solids. Return the stock, lemongrass and lime leaves to the clean pot.
      2 lemongrass stalks, 5 makrut lime leaves
    • Mash 50 g cooked rice into a paste and whisk it into the boiling stock. Add the remaining rice, cabbage, carrots and shredded chicken, then simmer for about 10 minutes.
      370 g cooked jasmine rice, 350 g cabbage, 2 carrots
    • Season with fish sauce, lime juice and white pepper. Serve with spring onion, coriander, julienned ginger and a spoon of fried garlic oil.
      2 tbsp fish sauce, 1 lime, 1/4 tsp ground white pepper, 3 spring onions, 15 g fresh coriander, 15 g fresh ginger
    Start Cooking

    Chef's notes

    • The stock can be made a day ahead and chilled, which also makes it easier to remove excess fat.
    • Use cooked jasmine rice for the best fragrance and soft texture.
    • Freeze leftover lemongrass and lime leaves in small portions for future stocks.
    • Leftover fried garlic oil keeps refrigerated for up to 1 week.
    • Reheat the soup gently and add the fresh garnish just before serving.
    Drink pairing
    Lemongrass, lime and garlic oil need clean, aromatic drinks with citrus lift and moderate sweetness.

    Alcoholic

    • Off-dry Riesling
    • Gewürztraminer
    • Thai lager

    Non alcoholic

    • Lemongrass iced tea
    • Sparkling lime water
    • Coconut water with ginger
    Nutrition per serving
    Calories: 596kcal (30%) | Carbohydrates: 23g (8%) | Protein: 30g (60%) | Fat: 42g (65%) | Saturated Fat: 9g (56%) | Cholesterol: 167mg (56%) | Sodium: 1420mg (62%) | Potassium: 586mg (17%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 2900IU (58%) | Vitamin B12: 1µg (17%) | Vitamin C: 22mg (27%) | Vitamin D: 0.2µg (1%) | Vitamin E: 6mg (40%) | Vitamin K: 55µg (52%) | Folate: 39µg (10%)

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  • Comforting Black Beans and Rice with Cumin and Vegetables

    Comforting Black Beans and Rice with Cumin and Vegetables

    Comforting Black Beans and Rice with Cumin and Vegetables

    Applause for the Chef TeamApplause for the Chef Team
    Black beans and rice make a simple, filling side or vegetarian main. Onion, green pepper, garlic and cumin give the beans depth while the rice absorbs the tomato-rich cooking liquid.
    No ratings yet
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 tbsp olive oil
    • 1 onion chopped
    • 1 green pepper chopped
    • 2 garlic cloves minced
    • 1 tsp ground cumin
    • ½ tsp salt
    • ¼ tsp black pepper
    • 2 cans black beans 400 g each, drained and rinsed
    • 400 g diced tomatoes with juices
    • 180 g long-grain rice
    • 480 ml vegetable stock
    • 2 tbsp fresh coriander chopped, optional
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    Instructions

    • Warm the oil in a saucepan and cook the onion and green pepper until softened.
      1 tbsp olive oil, 1 onion, 1 green pepper
    • Add the garlic, cumin, salt and pepper and cook for 30 seconds.
      2 garlic cloves, 1 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper
    • Stir in the black beans, tomatoes, rice and stock. Bring to a simmer.
      2 cans black beans, 400 g diced tomatoes, 180 g long-grain rice, 480 ml vegetable stock
    • Cover and cook gently until the rice is tender and the liquid is absorbed.
    • Rest for 5 minutes, fluff with a fork and finish with coriander if using.
      2 tbsp fresh coriander
    Start Cooking

    Chef's notes

    • Rinse canned beans well to keep the flavour clean.
    • If the rice is still firm, add a splash more stock and cook for a few extra minutes.
    • Serve with lime, coriander or hot sauce for a brighter finish.
    • Leftovers keep well for 3 days and reheat with a little water.
    Drink pairing
    Earthy beans and cumin pair well with citrus, gentle spice and clean acidity.

    Alcoholic

    • Albariño
    • Light Tempranillo
    • Mexican lager

    Non alcoholic

    • Lime sparkling water
    • Hibiscus iced tea
    • Alcohol-free Mexican lager
    Nutrition per serving
    Calories: 241kcal (12%) | Carbohydrates: 46g (15%) | Protein: 5g (10%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Sodium: 789mg (34%) | Potassium: 351mg (10%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 502IU (10%) | Vitamin C: 36mg (44%) | Vitamin E: 1mg (7%) | Vitamin K: 8µg (8%) | Folate: 20µg (5%)

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  • 10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    Applause for the Chef TeamApplause for the Chef Team
    A fast, spicy wok dinner with garlicky shrimp, sambal, ginger, rice and crunchy vegetables. Big flavour, very little effort and ready in about 10 minutes.
    4 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 2 tbsp peanut oil
    • 370 g raw peeled shrimp with garlic
    • 600 g cooked basmati rice
    • 1 tbsp sambal badjak
    • 2 tsp chopped ginger
    • 800 g Japanese-style wok vegetables with soybeans and yellow carrot
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    Instructions

    • Heat half the oil in a hot wok. Stir-fry the shrimp for about 3 minutes, then remove and keep warm.
      2 tbsp peanut oil, 370 g raw peeled shrimp with garlic
    • Add the remaining oil. Stir-fry the rice with sambal and ginger for 4 minutes, breaking up the grains as you go.
      2 tbsp peanut oil, 600 g cooked basmati rice, 1 tbsp sambal badjak, 2 tsp chopped ginger
    • Add the vegetables and cook for 3 minutes over high heat, tossing constantly.
      800 g Japanese-style wok vegetables
    • Return the shrimp to the wok and cook for 2 more minutes. Season with pepper and salt if needed.
      370 g raw peeled shrimp with garlic
    Start Cooking

    Chef's notes

    Leftover cooked rice works especially well here. Serve with extra sambal on the side.
    Drink pairing
    This dish is salty, spicy and fast, with shrimp sweetness and sambal heat. Crisp, cold drinks with citrus or gentle sweetness work best.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Light, cold lager
    • Very dry rosé

    Non alcoholic

    • Lime iced tea
    • Sparkling cucumber water with ginger
    • Alcohol-free lager
    Nutrition per serving
    Calories: 452kcal (23%) | Carbohydrates: 70g (23%) | Protein: 23g (46%) | Fat: 10g (15%) | Saturated Fat: 2g (13%) | Cholesterol: 117mg (39%) | Sodium: 619mg (27%) | Potassium: 585mg (17%) | Fiber: 9g (38%) | Sugar: 0.1g | Vitamin A: 10323IU (206%) | Vitamin B12: 1µg (17%) | Vitamin C: 21mg (25%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 0.3µg | Folate: 80µg (20%)

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  • Slow Vegan Jackfruit Rendang with Coconut, Lemongrass and Cashews

    Slow Vegan Jackfruit Rendang with Coconut, Lemongrass and Cashews

    Slow Vegan Jackfruit Rendang with Coconut, Lemongrass and Cashews

    Casper @Applause for the ChefCasper @Applause for the Chef
    A plant-based take on Indonesian rendang, built around young jackfruit, coconut milk and a deeply fragrant spice paste. Rich, warm and slow-cooked, but still straightforward.
    No ratings yet
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    Servings
    Servings 6 people

    Ingredients
     

    • 100 g shallots
    • 2 lemongrass stalks
    • 4 cm fresh ginger
    • 3 garlic cloves
    • 75 g cashews
    • 2 tsp ground turmeric
    • 1.5 tsp ground cumin
    • 1.5 tsp ground coriander seed
    • 1 tsp ground cinnamon
    • 0.5 tsp ground cloves
    • 0.5 tsp chilli flakes
    • 2 tins young jackfruit drained and rinsed
    • 2 tbsp peanut oil
    • 400 ml coconut milk
    • 100 ml water
    • 3 tbsp ketjap manis
    • 7.5 g fresh coriander
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    Instructions

    • Cut the shallots into wedges. Trim the lemongrass, keeping the tougher stalks aside for the stew, and chop the softer inner parts.
      100 g shallots, 2 lemongrass stalks
    • Peel and chop the ginger. Blend the shallots, soft lemongrass, ginger, garlic, cashews and spices into a thick paste.
      100 g shallots, 2 lemongrass stalks, 4 cm fresh ginger, 3 garlic cloves, 75 g cashews, 2 tsp ground turmeric, 1.5 tsp ground cumin, 1.5 tsp ground coriander seed, 1 tsp ground cinnamon, 0.5 tsp ground cloves, 0.5 tsp chilli flakes
    • Rinse and drain the jackfruit, then tear or slice it lengthways into rough pieces.
      2 tins young jackfruit
    • Heat the oil in a heavy pan. Fry the spice paste for about 5 minutes over medium heat, stirring often.
      2 tbsp peanut oil
    • Add jackfruit and cook for 2 minutes. Pour in coconut milk, water and ketjap manis, then add the reserved lemongrass.
      2 tins young jackfruit, 400 ml coconut milk, 100 ml water, 3 tbsp ketjap manis, 2 lemongrass stalks
    • Cover and simmer gently for 45 minutes. Remove the lid and cook for another 15 minutes, until thick and glossy.
    • Break up large jackfruit pieces, remove the lemongrass and season with salt. Finish with roughly chopped coriander.
      7.5 g fresh coriander
    Start Cooking

    Chef's notes

    Chef’s notes: Serve with jasmine rice, fried shallots and atjar for contrast.
    Drink pairing
    Rendang is aromatic, creamy and gently sweet, with warm spice and coconut richness. Choose drinks with enough freshness to cut through the sauce without overpowering the spices.

    Alcoholic

    • Off-dry Riesling or Gewürztraminer
    • Chenin Blanc with good acidity
    • Belgian-style witbier or saison

    Non alcoholic

    • Cold jasmine tea with lime
    • Sparkling ginger and lemongrass cooler
    • Alcohol-free pale ale
    Nutrition per serving
    Calories: 298kcal (15%) | Carbohydrates: 19g (6%) | Protein: 4g (8%) | Fat: 24g (37%) | Saturated Fat: 14g (88%) | Sodium: 183mg (8%) | Potassium: 345mg (10%) | Fiber: 2g (8%) | Sugar: 9g (10%) | Vitamin A: 143IU (3%) | Vitamin C: 3mg (4%) | Vitamin E: 1mg (7%) | Vitamin K: 9µg (9%) | Folate: 20µg (5%)

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