Sticky Rice in the UK?

[gaijingirl]

I getcha!

I wonder how you make mochi?

I've got loads of aduki beans I bought on a whim in wing-yip, and I don't know what to do with them other than make red bean paste other than stuff mochi.

Sweet and sour aduki beans (serves 4)

175g aduki beans, soaked, rinsed and drained
2 onions, chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
3 red / yellow peppers, chopped
150g sweetcorn
1 tbsp cornflour
2 tbsp soy sauce
2 tbsp white wine vinegar
3 tbsp lemon juice
2 tbsp concentrated apple juice
2 tbsp tomato puree
1 tsp miso paste
2 tbsp chopped fresh mint

- place the beans in a pan of cold water, bring to the boil, and boil rapidly for 10 minutes. Reduce the heat, cover, and simmer for 40 minutes. Drain, reserving the liquid
- fry the onion, celery and garlic for 10 minutes until soft
- add the cooked bean, peppers and sweetcorn, and cook for 2-3 minutes
- mix together the cornflour, soy sauce, vinegar, lemon juice, apple juice, tomato puree and miso to make a smooth paste
- add to the bean mixture, along with ½ pint of the aduki bean cooking liquid
- bring to the boil, reduce the heat, and cook gently for 5-10 minutes until the sauce is thick
- stir in int and season to taste

Aduki bean and date casserole (serves 4)

225g aduki beans, soaked for 8 hours, rinsed and drained
2 onions, finely chopped
3 sticks celery, finely chopped
1 bulb of fennel, finely chopped
1 red pepper, chopped
1 green pepper, chopped
2 courgettes, cut into quite large chunks
8 fresh medjool dates, stoned and roughly chopped
2 tsp marmite
1 tbsp dark brown sugar
1 tbsp tomato puree
2 tsp vegetable stock powder
1 tbsp chopped fresh mint
1 tbsp chopped fresh parsley

- cook the beans in boiling water for about 40 minutes. Drain, reserving the liquid
- fry onion, celery and fennel for 10 minutes, until soft
- add the peppers and courgette and cook for a further 10 minutes
- add 350ml of the bean cooking liquid and all the remaining ingredients except the fresh herbs. Cover and simmer for 15 minutes
- stir in the fresh herbs and season well

 

[snoogles]

Actually I like them.

That's very brave of you.

I bought a packet at the airport on the way back home from Tokyo, stupidly thinking they might taste vaguely like garlic. When the overwhelming fishy taste hit me I was, er, not too impressed. I brought them back to show people and opened them up at coffee time in front of people from my department, who vacated the room en masse in about 5 seconds flat...

 

[Shippou-Sensei]

japanese sweets tend to a bit wierd

a japanese tennat of my family gave me a load of yokan once ... i was munching away thinking "wtf does this taste like??" i still dunno if i liked it or not

in fact all my attempts at japanese cooking have been somewhat dubious. my okonomiyaki could have been used as a heat shild for the space shuttle but was suprisingly tasty my soba was really badly cooked and tasted 50% nice 50% like old socks my sukiyaki turned out alright though even though it was only really meat n sauce with rice. my mochi were rather carbonised on the outside oh and my dad nicked my octopus before i could try out takoyaki in fact the only thing i have made which actully turn out fairly normal is miso soup .... though it was fairly basic (i did the dashi broth myself and used miso paste but i didn't have much to put in it apart from seaweed)

however i do really want to try natto ... this is possibly because i can't smell

 

[beeboo]

delicious recipes

ooh, I've never thought you could eat them savoury!

thanks, I'll try those - the second one particularly sounds yum!

 

[ATOMIC SUPLEX]

That's very brave of you.

I bought a packet at the airport on the way back home from Tokyo, stupidly thinking they might taste vaguely like garlic. When the overwhelming fishy taste hit me I was, er, not too impressed. I brought them back to show people and opened them up at coffee time in front of people from my department, who vacated the room en masse in about 5 seconds flat...

Actually I forgot that despite what I said before I love snacking on dried squid and the strips of camembert with papery edges you get in all the 7 11 style shops. Great with beer.

'Sebun irebun! Ii kibun!' Wow, I watch too much TV.

 

[Shippou-Sensei]

i really want some dried squid

 

[Dandred]

I'm in Korea and here 99% of the rice you can buy is sticky rice.

If you want to cook it well, wash the rice about 3 times by just covering it with water and swilling it, poor the milky water away, then put just enough water in the pan to cover it, a little more water more sticky, a little less less sticky.

You must have a lid when you cook this type of rice.

Bring to the boil and then simmer on the lowest flame you can get with out your gas turning off, I don't mean the lowest setting I mean really as low as you can get before the gas turns off. (I've never cooked sticky rice with electric, so not sure about that)

Simmer for about 10- 13 mins and then turn the heat off, do not take the lid off, leave for about 5 mins and then perfect sticky rice!!

VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV

 

[Dandred]

i really want some dried squid

Your sick that, stuff smells so bad.

 

[Shippou-Sensei]

i can't smell

hello i'll go for a natto and squid sandwich and drink one of those vinigar helth drinks on the side the use my breath to kill people

 

[ATOMIC SUPLEX]

Your sick that, stuff smells so bad.

Sounds like you have been sniffing korean dried squid. I've seen old boy, they don't leave it out to dry for long enough.


I hope you are enjoying some nice Kimchi for dinner. Every day. Yuk!

 

[PacificOcean]

Uncle Ben's Express rice is quite nice considering it's for the microwave.

Rice in two minutes - what a time we live in!

 

[Dandred]

Sounds like you have been sniffing korean dried squid. I've seen old boy, they don't leave it out to dry for long enough.


I hope you are enjoying some nice Kimchi for dinner. Every day. Yuk!

Kimchi is dog shit.

Korean food is basically everything the Korean people could eat when they had no food, that's why I don't eat that shit......

 

[ATOMIC SUPLEX]

Kimchi is dog shit.

Korean food is basically everything the Korean people could eat when they had no food, that's why I don't eat that shit......

Their version of sake is a bit taste wrong brain twist also.

The Koreans version of Grace Park (not the golfing one) is mighty fine though.

 

[Dandred]

Their version of sake is a bit taste wrong brain twist also.

Soju!!!??

I've seen people in resturants use it to clean the fat off the tables and cooking equipment

 

[llantwit]

Well I was just trying to help! @ llantwit

The TJ rice you get at Lidl is nice and I thought you might be able to get some LOCALLY(ish)(coz I sussed you is NOT in London) and tbh for the sake of(iirc) just over £1 it's worth trying.

backatcha!
Ta for being helpful, like.
I like Lidl's basmati, meself.

 

[gaijingirl]

I had lemongrass rice, coconut rice and garlic rice last night...

(Thai restaurant)

YUM!!

 

[llantwit]

The folks I talked to in Laos who grew sticky rice said that it was more nutritious than the non-sticky variety. I don't know if that's true.

 

[fogbat]

I got a big bagful of glutinous black rice from my local thai supermarket (Camden High Street!), but I've not tried cooking with it yet.

Tempted to try it as a base for some risotto, just to see what happens.

 

[llantwit]

I got a big bagful of glutinous black rice from my local thai supermarket (Camden High Street!), but I've not tried cooking with it yet.

Tempted to try it as a base for some risotto, just to see what happens.

You could maybe invent the 'savoury risotto bar'?

 

[beeboo]

You could maybe invent the 'savoury risotto bar'?

Or a natural substitue for polyfilla.

(might go mouldy)