Archive for the ‘Rice & Noodle’ Category

Sausage and Basil Fried Rice

Sausage Basil Fried Rice

បាយឆារសាច់ក្រកនឹងេជីក្រហម (Bai Cha Sach Krok & Chee Krohorm) The warm weather is keeping me up late at night and up early in the morning. Maybe it’s a sign for me to start eating what many consider the most important meal of the day, breakfast. I thought I would be able to skip lunch and just go directly to dinner since I already ate my Banana Nut Muffin and Coffee. However by afternoon my tummy was growling. So with the left over rice and sausage from yesterday dinner, i fixed myself some sausage basil fried rice. Basil is my most favorite herb. I mentioned in my Chicken Lime Soup that this year I planted two varieties, and here they are. Both were used again in my Sausage Basil Fried Rice.

Thai & Italian Basil

Sausage and Basil Fried Rice (makes 2 servings)
(Bai Cha Sach Krok Nung Chee Krohorm) បាយឆារសាច់ក្រកនិងជីក្រហម

2 tablespoons oil
3 cloves garlic, minced
1 green onion (both the green and white part), cut into 1/2 in
3 cups cooked white rice
2 eggs
1 cup sausage, dice (you can also use any other meat or seafood)
2 jalapenos, slice (optional)
½ onion, cut into bite size (optional)
1 cup fresh basil leaves, (Thai or Italian or both)
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon oyster sauce

In a pan, heat the oil in medium heat. When the oil is hot add garlic and green onion. Stir until the garlic is brown then add jalapeno slices and onion. Cook for several minute or until onion is a bit tender. Add the sausage.

Note: If using un-cook meat add it before the vegetables as it takes longer to cook than vegetables.

Once the meat is is cooked, add in the rice and stir fry for about 3 minutes. Make sure to break up any clumps of rice and that the rice is well coated in oil. Add the seasoning (sugar, soy sauce, fish sauce and oyster sauce) and continue to stir. Work quickly, if the rice starts to stick to the pan you can add a splash of stock or water.

Push the rice to one side of the pan. Crack 2 eggs into the empty side of the pan. As the eggs cook, use your spatula to break them up into small pieces.

Mix the eggs with the rice. Add in the basil and continue to stir-fry until the basil is wilted. Turn off the heat and serve hot.

Note: If basil leaves are big, you can easily tear it into pieces or roughly chop it.

Congee|Rice Porridge

Congee | Shredded Chicken & Shrimp

Summer is just around the corner. A week ago the weather was very hot then all of the sudden the temperature just dropped. Now we are down to the low 70s. I don’t mind it at all. As a matter of fact I prefer temperatures in the 70s; well unless I have plans to go to the beach.

With this cool temperature comes my craving for hot and hearty Congee also known as Rice Porridge Soup. I think it’s an Asian comfort food similar to the American Chicken Noodle Soup that many crave on a cold winter day or during time when you are not feeling well. Many Asian countries has it’s own version of Congee. It can be dress up in so many different ways. This one I made last night is a Shredded Chicken and Shrimp Congee.

While you can cook everything in one single pot, this method is convenience when you are expecting leftovers or when each person has their own consistency preference.  This method will allow guest to serve themselves with their choice of toppings and seasonings.

I’ve also made a video tutorial for those who are interested in seeing how I made my Congee.

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most definitely let me know how I’m doing. Thanks!

1 cup rice
6 cups of water

1 Cornish chicken
1 medium onion
¼ cabbage
1 tablespoon coriander seeds
1 tablespoons whole peppercorns
1 tablespoon sugar
1 teaspoon salt
2 chicken bouillon cube
5 cloves of garlic, peeled
10 cups of water

Optional toppings
shredded chicken (meat after making stock)
cooked shrimp
ground pork, cooked
cilantro, chopped
green onions, sliced
ginger, cut into thin matchsticks
fried garlic

Add 1 cup of rice to 6 cups of boiling water. Stir well and often so the rice doesn’t stick to the bottom. If it get’s too thick add more water and continue to stir until you get your prefer consistency.

In the meantime make the stock with all the ingredients. Add more water if needed to cover the chicken. Cook for about 25 minutes and remove from the stock. To check if the chicken is cook insert a fork and quickly remove. If the liquid runs clear then it is cooked, otherwise allow to cook a little bit longer.

Reduce the heat and allow the remainder of the stock to simmer.

Once the chicken is cooled to the touch separate the meat and discard the bone. Shred the meat into pieces with your hands.

Now it’s time to assemble your bowl of congee. Ladle a scoop of rice into a bowl. Add stock to your desire consistency. Top with your favorite toppings and enjoy hot.

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