Roast Pork Risotto (Chinese Style)

Are you a fan of risotto? Here's the Chinese-style roast pork risotto I made recently. Actually this was my first try 

but everyone in the family liked it!

Ingredients:

3 cups of rice

500 grams of roast pork (chopped)

3 medium size dried shitake mushroom (soaked until soft, slice thinly)

200 grams Chinese Mustard leaves (chopped)

5 cloves garlic (minced)

5 cm of ginger (sliced thinly)

2 Tbsp oyster sauce

2 Tbsp sesame oil

6-7 Tbsp salty soya sauce (Indonesian salty soya sauce "Angsa" brand, you may use any you can find)

1-2 Tbsp sweet soya sauce (Indonesian Soya Sauce "Bango" brand)

1/2 cup vegetable oil

1 Tbsp salt

And water 

Method:

1. Using a little vegetable oil, stir-fry the chopped roast pork for a while until it turns golden brown and some of the lard melting, thus, brings out fragrance, Add 2-3 Tbsp salty soya sauce, stir well. Set aside.

2. Now with a little vegetable oil, stirfy the Chinese Mustard Leaves and mushroom with minced garlic and sliced ginger. Then, add 2 Tbsp of salty soya sauce. Stir until it all blends. Set aside.

3). Now, with some vegetable oil, stir fry the uncooked rice (that has been washed prior to cooking), add 2 Tbsp oyster sauce, 2 Tbsp salty soya sauce, and 1-2 Tbsp sweet soya sauce. Stir well and move the rice into the rice cooker.

4). Add the roast pork and veggies, stir well, add water brimming over the rice about 2,5 cm higher than the rice  (or I usually dip the first knuckle of my index finger in order to measure the water). Cook the risotto with the rice cooker until, all the liquid dried up.

5). Moved the risotto to the steamer, steamed for 30 minutes or until the rice is well-cooked and tender. Serve with coriander fried chicken, some cilantro and fried onion.

Bakwa Sushi

Bakwa is just 'Numero Uno!', that yesterday I made some sushi with it. You won't regret it, trust me! :-)

Bakwa is a cured sweet and salty pork jerky but because I kept it in the freezer; it will be much nicer if it is slightly grilled using a non stick pan to make it a little greasy and flavorful before inserting it into the sushi.

Rainbow Fried Rice

One of my morning routine is to prepare breakfast for my mom and myself. Just like usual, I like to cook from what I have in my fridge. So, this morning I made fried rice because I have some left-over steamed rice in the fridge plus other ingredients I just bought the other day. So here it is the Rainbow Fried Rice!

 And here is the ingredients:
- 2 cloves of garlic, minced
- 2 cloves of onion, sliced
- a handful of sugar pod peas, halved
- a handful of Iceberg lettuce, chopped
- a handful of cilantro leaves, coarsely minced
- Some bell-pepper, chopped (mix color of green, yellow, orange and red)
- 5 hot chilli pepper, diced (optional)
- 2 eggs
- a piece of Bakwa (Chinese sweet & salty pork jerky), diced 
- 3 plates of steamed rice (it's best if refrigerated overnight)
- 3-4 Tbs salted soya sauce
- 2-3 Tbs sweet soya sauce 
- salt
- 3 Tbs vegetable oil

Local Indonesian Salty and Sweet Soya Sauce

How to :

1) Heat the oil in the skillet and sauté the garlic until fragrant, stir in the onion and chilli pepper, stir until brown and to be followed by the eggs.

2) Then, stir in the Bakwa (pork jerky), add about 2 Tbs of salty soya sauce, stir until it's fragrant and the eggs cooked. (I happened to have some Bakwa left in my freezer, my sister bought them from Singapore about 3 weeks ago. I like it because the flavor and the sweet taste of it enrich the taste and flavor of the fried rice, but certainly you can substitute it with other meats, sausages or even shrimps.)

3) Add Bell Pepper, stir until it's cooked.

4) I also added some leftover fresh-Iceberg lettuce from the other day. Stir well.

5) Now, you can add the rice in. Using a stainless frying spoon, try to break all the lumps of  rice by pressing the spoon onto the rice until it blends with all the ingredients. 

6) Stir in cilantro leaves and add more salted soya sauce and salt.

7) Last but not the least, add the sweet soya sauce, stir well for another minute. And there you go, the Rainbow Fried Rice is ready to be served! Put some cilantro leaves as garnish.

Homemade Sushi

Sushi has been one of my favorite food, but it's quite pricey to eat sushi at a fancy restaurant in town. So when my eldest niece, Ernestine, was leaving to further her tertiary studies at ITB, Bandung, she dropped off: two packets of roasted seaweed sushi wrap, a packet of powder sushi rice vinegar, a packet of shredded seaweed and a slim sushi roll mold that she had bought earlier but had had no time to make some herself. My first reaction was "Woo hoo! I've got to experiement!!" And here is the result...

Looks great, isn't it? But it's also very Yummy! :-) 

Basically, I filled the sushi with some red snapper steak (which I seasoned overnight with salt, Worcestershire sauce, and a or two pinch of ground black pepper) and some boiled/steamed carrot and baby corn, and scramble eggs (optional). And I just use regular rice grain which I cooked regularly and mixed with some powder sushi rice vinegar. You can also add some mayonaise to enrich the taste. It's very easy and renders such a great result! My younger niece, mom and even my tuition student loved it!

You may notice that some of the above sushi are a little messy, where the fillings are out of place and the rice are not sticking solidly. That's because at that point I ran out of Nori (sushi wrap) and had to roll the rice using a transparant plastic. For the filling I added a sheet of crispy-grilled seaweed and other ingredients as well. It was not easy to roll because I don't have a sushi roller, and that's how it became a little messy. But it was still very yummy! :-)