The history of why I made this blog

I created this blog because of school work, but I'm glad to get this job because it can learn about creating a blog and others.

I am glad to learn to create a blog and the topics chosen are also interesting. That's cool. And again that I select themed mixed rice, because I liked the food.

I chose this theme because the recipes of rice mixed very nice and tempting.

Simak

Baca secara fonetik

But I'm sorry if my vocab is not true.

Zakkoku Mai Onigiri—Japanese Mixed Grain Rice Balls

 

Inevitably when I make a pot of rice to go along with dinner we don’t eat it all.  More often than not, the rice that is left over isn’t enough to accompany another meal.  So what to do with that little bit of leftover rice?  This conundrum presented itself the other day after we had zakkoku mai with our roast chicken.  I had a little less than a cup and a half of rice left.

So I did what I always do with leftover rice–I made onigiri (Japanese rice balls).  There are many different ways to make onigiri, but I went with a simple no fuss method and made small onigiri.

How to make Zakkoku Mai Onigiri

To use this method, you will need:

• 1/4 cup measuring cup
• a sheet of plastic wrap
• a clean spray bottle filled with water
• salt
• leftover zakkoku mai (or steamed Japanese rice)
• leftover salmon/tuna (or you can use canned salmon/tuna)

1. Add some leftover salmon to the rice (just eyeball it),and then mix it with a fork so the salmon becomes evenly mixed throughout the rice.
2. Then cut a large square of plastic wrap and rest it over the measuring cup.
3. Lightly spray the plastic wrap with the water bottle, and then sprinkle it with a bit of salt (the water helps the salt stick).

4. Then spoon some of the rice mixture into the cup (roughly 1/4 cup of the mixture).
5. Gather the plastic wrap up around the rice.
6. Then twist the plastic wrap, sealing the rice inside, and firmly press the rice into a ball shape (don’t press too hard or you’ll turn everything into zakkoku mai mash . . . eeeeew!).

7. Unwrap the ball, set it on a plate and repeat the process with the rest of the rice mixture!

You can eat the onigiri plain or wrapped in nori (sheets of seaweed), or however you darn well please.  Squirrel likes them both ways, but chose to eat hers au naturel this time around.

Onigiri make great snacks, or lunches.  You can keep them wrapped in saran wrap and add them to a bento lunch.  Just make sure you use Japanese rice (shorter grain rice).  Using a long grain rice won’t work because the grains of rice won’t stick to each other.  By spraying the plastic wrap with water and sprinkling it with salt, the salt sticks to the rice when you form the balls.  This helps add a bit of seasoning to the balls, which makes it so you don’t have to add any extra salt to the rice or fillings that you add.  I find that they are a fabulous way to use up leftovers, and to sneak more vegetables into a child’s meal.  You can add chopped up steamed veggies, leftover roast chicken, the sky is the limit!

Kovakkai Mixed Rice (Ivy Gourd/Tindora Rice)

This is one of the recipes my MIL tried last month. When I asked her how she came up with the combination, she said that she was bored with the regular tindora fry and wanted to try something else. I took a big lunch box that day and even saved some for the night. :)

It was lite with a nice coconut and onion flavor. You can probably substitute kovakkai with any other firm green vegetable and it would still taste good.

Here is how she made it:

Ingredients
2cups Rice (boil and keep aside),
1 medium onion - chopped
1 small cup kovakkai(abt 150 grms) - chopped
2 tbspoons grated coconut
1/2 tspoon turmeric powder
3/4 tspoon chilli powder
1 tbspoon limejuice
2 tspoons oil
6-8 curry leaves
Salt to taste

For tadka (tempering)
1 tspoon mustard seeds,
1 tspoon urad dal,

Method
Heat Oil in a wok and temper it with mustard seeds, and urad dal. Then add turmeric powder, chopped onion and kovakkai and saute for 6-7 minutes till the onion is translucent. Then, if needed add some drops of water and let the kovakkai cook through.

Then add chilli powder, salt, curry leaves and lime juice. Mix in the rice till rice is fluffy and mixed well with the spices.

Serve warm. This taste delicious with a light raita and side of chips.

Mixed Rice Pilaf

I like to make pilaf with brown and wild rice to mix things up in this traditional pilaf recipe.
SERVINGS
2-3
INGREDIENTS
2 Tablespoons vegetable oil
1 small onion, finely chopped
1 medium shallot or 2 cloves of garlic, finely chopped
1/2 cup brown rice
1/2 cup wild rice
2 1/4 cups broth
2 teaspoons minced fresh chives or 1 teaspoon dry chives
1 teaspoon chopped fresh thyme or 1/2 teaspoon dry thyme
2 teaspoons fresh chopped parsley
Salt and fresh ground pepper
PREPARATION
1.Gently heat the vegetable oil in a skillet. Add the onion and shallot or garlic and cook over low heat, stirring frequently until translucent, about 10 minutes.
2.Stir in the brown and wild rice then add stock. Increase the heat to high and bring to a boil. Add the chives and thyme at this point if using dry herbs. Reduce the heat to moderate and boil, uncovered, checking occasionally until the liquid is absorbed and the rice is tender but slightly chewy, about 45 minutes. If the liquid is evaporating too quickly, reduce the heat slightly, add 1/4 cup hot water, cover and cook to desired tenderness.
3.Stir in the fresh chopped chives, thyme and parsley. Season with salt and pepper and serve at once.

Bibimbap (Mixed rice with vegetables)

For 4- 6 servings.
Ingredients:

• Cooked rice
• a package of bean sprouts
• a bunch of spinach
• 2 small size of zucchinis
• 5-7 Shiitake mushrooms
• fern brakes (kosari)
• 200 grams of ground beef (about half a pound)
• 1 small carrot, eggs
• soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil

Recipe:
Arrange everything on a platter.

1. Cook rice. You can use a rice cooker or a stainless pot.
2. Next, you need to prepare a large platter to put all your ingredients on. Rinse your  bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
   Put it on the platter.
3. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
4. Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
5. You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
6. Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
7. On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2  tbs of sugar, a little grounded black pepper, and sesame oil.
   Put it on the platter.
8. Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
9. prepare eggs with sunny side up.
10. Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center.
11. Serve it with sesame oil and hot pepper paste.
12. Lastly, mix it up and eat!

*For those who can’t tolerate spicy sauce. : )
Yangnyeomjang sauce:
Chop 4 green onions and put them in a small bowl. Pour half cup of soy sauce in there, and add 1 tbs of sesame seeds, 2 ts of sugar, 1 tbs of sesame oil and mix it up.
Egg soup:

1. Put a can of chicken broth in a pot, as well as 2 cans of water using the can from the chicken broth. Boil it.
2. Beat 2 eggs with a fork and pour it into the boiling stock while stirring slowly. Put some salt in it if you want.
3. Chop 2 green onions
4. Serve your soup in a small bowl and sprinkle some chopped green onion over the top.

Song I Phab (Korean Mixed Rice)

Material:
 2 cups rice (cup rice from a rice-cooker yg) 
4 cup water (just 2x the amount of water is the amount of rice) 
150 grams of beef, 
sliced small beam100 grams of edible mushroom, 
split into twoGreen onion, 
thinly sliced (I use a little aja)
Oil for sauteing
Seasonings:
 ½ tsp pepper powder 
1 tablespoon sesame oil
 2 tablespoons soy sauceSalt to taste (which can roughly 2 cups of rice make it anyway)
Complement: 
Sesame seeds, 
toastedCarrots, 
julienne (not use the original recipe) 
Red pepper, 
julienne (not use the original recipe)

Method: 
1. Saute beef with mushroom. Add soy sauce, pepper powder, salt, and sesame oil. Then the green onion. Stir until blended.
 2. Cook until half-cooked beef.
 3. Enter the rice. Stir well, then add 2 cups of water. 
4. Stir continuously until water is almost absorbed. Lift. 
5. Enter into a rice-cooker. 
6. Add another 2 cups of water remaining. 
7. Cook-deh pake rice cooker until cooked! (Original recipe steamed) 
8. Once cooked mix with carrot and red pepper.
9. Then sprinkle with toasted sesame. Hemm ....

Mixed Rice Bowl

  
Material: 
- White rice 500 grams -
 - Corned beef 200 grams, cut into 6 sections -
 - Shrimp medium size 8 tails, peel, remove dirt and slice his back - 
- Size 300 grams Tomato, seeded, cut into large squares -
 - Peas 50 grams - 
- Onions broke 2 sticks, grab the white part, cut into diagonal 1 cm -
 
Spices: 
- Black pepper 1 / 4 tsp - 
- Soy sauce 1 1 / 2 tbsp -
 - 1 tablespoon oyster sauce - 
- 1 tablespoon vegetable oil -
 - 2 tablespoons chili sauce -
 
Method:
 1. Mix the rice with seasonings, mix well.
 2. For rice in 2 cups hot resistance.
 3. Arrange corned beef, adang, leek, peas over the rice. 
4. Close the aluminum foil that has been dioles first vegetable oil, bake in oven at 180oC for 15 minutes until cooked. 
5. Lift. Open the aluminum foil and serve.
 
Serves 2