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Making Things Easy To Produce
Wednesday, October 18, 2017
SHRIMP & RICE SALAD
SHRIMP & RICE SALAD
This shrimp & rice salad is light, fresh,
and full of goodness.
RICE
SHRIMP
SALAD
FRIED RICE PREPARATION
Fried Rice
INGREDIENTS:
·
1kg chicken·
4 cups chicken stock·
3 tbsp vegetable oil·
3 cups of rice·
1 bulb onion·
2 tbsp curry·
½ tsp thyme·
Salt to taste·
Chili pepper to taste·
2 seasoning cubes·
300g shrimps (optional)·
6 cups of vegetables, finely
chopped or diced-(carrot, runner beans, green peas, red pepper, green pepper,
spring onions, onions, sweet corn).·
300g kidney, cooked and diced
(optional)
DIRECTIONS:
1.
Season the chicken properly and
cook till the chicken it almost soft.
2.
Drain out the broth and fry or
grill the chicken.
3.
Wash the rice with very hot water.
4.
With the stock, cook the rice
with the chili pepper, seasoning cubes, onions, salt.
5.
Cook till it is almost soft.
6.
Share the rice and the vegetables
into 3 portions.
7.
Stir fry each portion in a
non-stick pan, with a tbsp of vegetable oil, shrimps (optional) and onions.
8.
Taste for salt, seasoning cube
and pepper
9.
Serve with the chicken and it is
perfect with vegetable salad.
THAI PEANUT RICE PILAF
THAI PEANUT RICE
This flavorful Thai Peanut Rice Pilaf is easy,
filling, and vegan!
INGREDIENTS
- 1 cup long grain jasmine rice
- 1/2 cup Thai peanut sauce
- 1/2 cup frozen sweet peas
- 1 medium red bell pepper
INSTRUCTIONS
1. In a
medium saucepan bring 1 cup of rice (good rice) and two cups of water to a boil
over high heat with a lid in place. As soon as it reaches a rolling boil,
reduce the heat to warm and let simmer for 30-40 minutes (with the lid in
place) or until all of the water has absorbed.
2. While the
rice cooks, finely dice the red bell pepper. When the rice has finished
cooking, mix in the peanut sauce, peas and red bell pepper. I would suggest
putting all of the ingredients into the pot with the rice and then stirring
only once because the more times you stir, the more sticky and glutinous the
rice will become.
3. Serve
warm. If desired, you can garnish with fresh cilantro, green onions or a
drizzle of sesame oil (as pictured).
NOTE: Be sure when you are buying your jasmine rice that you get long grain rice because short or medium
grain varieties will be too sticky. If you try to stir the peanut sauce and
vegetables into short grain rice you might end up with a starchy ball of rice
dough!
PEANUT LIME CAULIFLOWER SALAD
Riced cauliflower makes a filling low-carb base for this fresh and vibrant Thai-inspired Peanut Lime Cauliflower Salad.
INGREDIENTS
- 1 Tbsp coconut oil (or a neutral oil)
- 3 cups riced cauliflower
- Pinch of salt
- 1 tsp freshly grated ginger
- 1 fresh lime (2 Tbsp juice)
- 1/2 Tbsp soy sauce
- 1/2 Tbsp chili garlic sauce
- 1 red bell pepper
- 1/4 red onion
- 1/2 cup chopped peanuts
- 1 cup fresh cilantro leaves
INSTRUCTIONS
Heat a large skillet over medium, then add the oil and swirl to coat the surface. Add the riced cauliflower and a pinch of salt. Sauté the cauliflower over medium for about 5 minutes, or until it reaches your desired level of tenderness. Transfer the cauliflower to a bowl and allow it to cool as you prepare the rest of the ingredients (you can place it in refrigerator for faster cooling).
Squeeze 2 Tbsp juice from the lime into a small bowl. Add the grated ginger, soy sauce, and chili garlic sauce. Stir to combine.
Finely dice the red bell pepper and red onion. Pull the cilantro leaves from the stems and roughly chop them. Roughly chop the peanuts.
Add the bell pepper, onion, cilantro, and peanuts to the bowl with the cooled cauliflower. Pour the dressing over top, then toss to combine the ingredients. Serve immediately or refrigerate until ready to eat.
RECIPE NOTES
*You can use raw, dry roasted, salted, or unsalted peanuts.
follow STEP BY STEP PHOTOS for easy cooking
This recipe begins with “riced”
cauliflower, which is just cauliflower that has been broken up into little
pieces. This 1 lb. bag is just over three cups. I think some stores also sell
this frozen, which would work just as well. You can use this cauliflower raw or
cooked for this salad, whichever you prefer.
I prefer the flavor of cooked
cauliflower to raw, so I used sautéed cauliflower in my salad. Heat a large
skillet over medium heat and add 1 Tbsp of a neutral cooking oil (I used
coconut because even though it has a strong flavor, the flavor goes well with
the ingredients in this dish). Add the cauliflower and a pinch of salt, and
sauté for about 5 minutes or until it has reached your desired level of
tenderness. Transfer the cauliflower to a bowl to let it cool as you prepare
the other ingredients. I suggest placing it in the refrigerator to cool faster.
The dressing for this salad is incredibly simple. Squeeze 2 Tbsp
of fresh lime juice from a lime and combine it with about 1 tsp freshly grated
ginger, 1/2 Tbsp soy sauce, and 1/2 Tbsp chili garlic sauce (you can use
sriracha if you have that instead).
Finely dice 1 red bell pepper and 1/4 red onion. Pull about one
cup of leaves from the stems of cilantro and give them a rough chop (about 1/2
bunch). Roughly chop 1/2 cup peanuts. Add the bell pepper, onion, cilantro, and
peanuts to the cooled cauliflower.
Pour the prepared lime dressing over the salad…
And then stir to combine! That’s it! This salad is so incredibly
fresh and vibrant. I absolutely LOVE it.
HOW TO PREPARE COCONUT RICE
PREPARING COCONUT RICEINGREDIENTS:
- 4
cups coconut milk
- 4 cups of rice
- 1 cup crayfish
- 2 cups of hot water
- Pepper to taste
- 1 bulb onions
- 500g meat/fish
- 2 seasoning cubes
- 300g dried fish
- Salt to taste
- ½ cup tomato paste
- 3 cups prawns/shrimps
- Vegetables: carrots, red pepper (optional)
DIRECTIONS:
- For the coconut milk, grate the coconut and soak in hot water for 15mins, squeeze through with your hands (caution: may be quite hot) and pass through a sieve – season the meat and cook till it is soft.
- Fry or grill the meat – parboil the rice for about 8-10mins.
- Wash out some of the starch with very clean water (optional).
- Put the rice in a pot and add the coconut milk and little water.
- Add the broth from meat – add chili pepper, tomato paste, onions, maggi cubes, salt and crayfish.
- Add the dried fish after about 10mins
- Allow to cook till it starts to dry, usually about 20mins
- Reduce the heat and confirm that it is soft, if it isn’t, add water, a cup at a time till it is soft
- Serve into a dish with the grilled or fried meat, very nutritious with vegetable salad.
YOU CAN EASILY COOK COCONUT RICE BY FOLLOWING THIS - STEP BY STEP PHOTOS
Start by placing the dry rice in a medium sized pot.
Cover the rice with cool water and swish it around until the water turns cloudy. Pour off as much water as possible and repeat two more times. This will help the rice be fluffy rather than sticky when cooked. Make sure to pour off as much water as possible the last time.
All you need besides the rice is coconut milk, garlic, and salt. That’s it. Like I said, I really prefer the light coconut milk because you get tons of flavor without so much oiliness.
When cooking rice, you usually want a rice to liquid ratio of about 1:1.5 or 1:2. The can of coconut milk measured out to 1.75 cups, or you can add another cup of water. This will give you a good rice liquid ratio of 1:1.8 – right in the middle. It doesn’t have to be exact.
Add the coconut milk, minced garlic, salt, and one cup of fresh water to the pot with the rinsed rice. Give it a quick stir to make sure the salt and garlic are well distributed.
Place a lid on top and bring it up to a rolling boil over high heat. Just as soon as it reaches a full boil, reduce the heat to the lowest setting and allow it to simmer, with the lid on, for 30 minutes. After 30 minutes turn the heat off and let it sit, undisturbed for 15 more minutes. Open it up and this is what you’ve got.
Fluff it up with a fork and serve! …and try not to shovel it straight into your mouth, because you’re gonna want to.
I can eat this stuff straight…
it’s amazing. Green onions go really nicely on top, as does Sriracha. I also
experimented with mixing it up with the Peanut Lime Cauliflower Salad and it was OUTSTANDING.
see: Fried Rice, Thai Peanut Rice, Shrimp & Rice Salad
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