Chestnut mushrooms sticky rice bowl😋 ‘香菇栗子油饭’ brought back so many memories about my late sweetest grandma. She taught me how to wrap the rice in bamboo leaves and I never master it.🙈
What is your favorite type of rice? If I look in my pantry, I have quinoa, sushi rice, sticky rice, jasmine rice, black rice, brown rice, and bean rice.😅
Today, I’m sharing a sticky rice meal that I love to make for lunch. The rice’s sticky texture is so lip-smacking good and satisfying to eat. There are a few popular dishes that use sticky rice as the main ingredient such as BaChang or rice dumplings, lotus leaf-wrapped rice, or the popular mango sticky rice.
How to find the recipe:
– Link in bio
Cooking Tips:
– I used roasted chestnuts that are normally sold as snacks (save me some time😁)
– Soak the rice before you go to bed so you can start working on it the next day.
– Some rice brands don’t require soaking, so please adjust the cooking time accordingly
– use ginger instead for an allium-free meal
I hope you give this a try. Sending loads of love and positive energy on your weekend. Best, WoonHeng❤️
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
