Before coming to London, my mother feared for my lack of cooking knowledge, and she mentioned in brief this trick I could do with a rice cooker. It basically just involves dumping everything into a rice cooker, vegetables towards the last five minutes so they maintain their crunch. It’s funny how I’m only doing this after two years away from home.
Some vital seasonings would be:
- slice of ginger
- white pepper
- salt and/or soy sauce
- sesame oil
- dark soy sauce
- pinch of sugar
I guess the best part is that you’re allowed to experiment. Don’t worry, any error should be rectifiable with an addition of salt or soy sauce after.
I got tired of having fish and potatoes every Friday, so I made a little asian fish stew last night. Mummy used to make it for dinner some Fridays, before we succumbed to the convenience of dining out on the night before the weekend. It’s pleasantly bold, yet ever-so-slightly sour. Braised slowly but surely, in a mildly sweet garlicky dark sauce, the fish sings beautifully with the shrimps. The tomatoes, mushrooms and spinach leaves tosses up a party of textures. Chowed down with extra hot finger chilli and freshly steamed basmati.
- 1 fillet haddock, defrosted completely, cut into large chunks
- 1 tomato, cut into wedges
- 1 brown mushroom, sliced
- 1 white mushroom, sliced
- 1 handful shrimps
- 2 slices ginger
- 1 clove garlic, minced
- 3 tablespoon black vinegar
- 2 tablespoon light soy sauce
- 2 teaspoon dark soy sauce
- 1 pinch sugar
- 1/2 teaspoon sesame oil
- 1/2 mug water
- sea salt, to taste
- 1 handful baby spinach leaves
- Get the sauce done first. With a little oil in the pan, in goes the garlic and ginger.
- When fragrant, get the shrimps, tomatoes and mushrooms in.
- Then, the vinegar, soy sauces, sugar and sesame oil.
- Add water to add more volume to sauce. Adjust with sea salt accordingly.
- Finally, when the sauce has reduced slightly, turn the heat down to s simmer and sit the fish pieces gently inside. Baste it well, and flip carefully when it’s half cooked.
- Once the fish is done, turn off the heat.
- Serve atop the baby spinach leaves.
No points for presentation there, but all smiles for the flavour.
Here’s help get every bit of gravy out of the pan whenever you make Melt-In-Your-Mouth Pork or Black Pepper Beef. You need to be doing two things: 1) Making Melt-In-Your-Mouth Pork or Black Pepper Beef. 2) Having it with steamed rice.
After you’re done with the meat dishes and have gotten them out of the pan, add in a couple of scoops of your steamed rice. Turn on the heat and toss everything about. Let the immaculate grains of fragrant starch slip into the bronze coats of savoury delight.
No gravy wasted, flavoured rice, and your pan’s now easier to wash.
One of the first meals I prepared for myself when I was younger. Beginner level.
Fried Rice is probably the laziest dish in the world. After pre-made meals from the frozen section, that is. Choose whatever you’d like in your meal. Then, simply cut everything up, and fry it all, together with rice and garlic. Season with salt and pepper, and you’ve got a proper meal right there. Best part is, because you’re deciding what goes inside, it can be a vegetarian meal as well!
For best results, use rice that’s sat in the fridge overnight. The rice comes out not gooey at all and sometimes even crispy. Freshly steamed rice tends to be a tad sticky.
Also, if feeling extravagant, serve with a fried egg.