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Dalgona Coffee with Oatsome

This very simple and easy recipe to make a light and frothy coffee has been inundating the internet…and only requires three ingredients.

It was so funny when I saw so many of dalgona coffee recipes on the internet, which is nothing more than whipped coffee I just laughed…laughed because my aunt used to make this all the time using a simple fork when we were living in Brazil…more than 30 years ago…

I topped the coffee foam on a cup of Oatsome milk with a few ice cubes…it was so delicious, the combination of creamy coffee with oat milk…tasted like dessert in a cup.

Oh, before I continue, this was my first-time trying oat milk as I got an invitation to try Oatsome from BetterBody Food.

I received a sample of Oatsome for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

– What is Oatsome?

Oatsome is an alternative for dairy milk, it is organic, non-GMO and gluten free. It tastes delicious and you can use in your baking, coffee…it is somehow creamy and yes, taste great.

– Do I personally like Oatsome?

Yes, it is creamy and super delicious, and it sure can substitute milk in every possible way. It is something that I would buy, especially that my husband is lactose tolerant.

– What is dalgona coffee?

Dalgona coffee according to the internet was originated from South Korea…really? As I mentioned above, my aunt was making this whipped coffee more than 30 years ago…

This coffee is made by simply whisking 3 ingredients: instant coffee, sugar and boiling water, using an equal proportion.

– Why is dalgona coffee different from the others?

The whipped coffee is super light, fluffy, velvety and it is placed on top of cold milk…therefore mimicking as iced latte or cappuccino…sort of it…and yes, you can make it with hot milk.

– How long does the dalgona coffee last?

Using same proportion of the three ingredients will get you a pretty stable coffee foam.  In my experience the stability of the foam will decrease by decreasing the amount of sugar.

– What do I use to whisk the coffee?

You can use all kind of kitchen tools from a simple fork to hand mixer…I personally used my milk frother stick. Just keep whisking until stiff peaks.

– Should we look at this popular whipped coffee?

Ingredients:

  • 2 tablespoons instant coffee
  • 2 tablespoons sugar
  • 2 tablespoons boiling water

Method:

Mix all the three ingredients in a small bowl and whip.

Whip until a stiff peak form.

Serve over ice milk or hot milk of your preference, such as oat milk, soymilk, almond milk, rice milk and so on…delicious over vanilla ice cream…it is a must try!

– Looking for bolder desserts? Check these out…

Did you know that recent studies demonstrate that coffee in moderation lower the risk of mortality? Moreover, coffee might protect you against liver disease, Parkinson’s disease, type 2 diabetes, heart attack and stroke. It is true that coffee can raise temporarily blood pressure due to its caffeine content, therefore it should be taken in moderation.

Thank you for visiting Color Your Recipes…have a colorful week!




Truffle Mushroom Risotto

This mushroom risotto loaded with cremini and shitake mushrooms with a hint of truffle is just amazing…super creamy and packed with umami flavor.

In this recipe there is more mushroom than rice by weight…so when I say “loaded”, it is really “loaded with mushrooms…you can really imagine how flavorful this risotto is…a little white wine, cream, goat cheese with truffles and butter truffle.

The trick to make this mushroom risotto is to make sure the mushroom is sauté to perfection, golden brown…it is where all the umami flavor will flourish.

I served this truffle mushroom risotto as a main dish accompanied by a side of green salad…you can serve as a side dish as well.

– What is risotto?

Risotto is a creamy dish made with rice, the liquid is added gradually, and the rice grains absorb it as the pot is stirred. The starch from the rice is slowly released during the cooking process.

– What is the difference between risotto and porridge?

Usually risotto has a broth base which could be vegetable, seafood, poultry or meat, as porridge are cooked mainly in water based and served accompanied with side dishes. Porridge are served in many Asian countries as breakfast.

– Do I need special rice to make risotto?

To accomplish a creamy and nutty risotto, the best rice to use is the Arborio due to its high content of starch making the risotto thicken and super cream.

– Ready for the recipe?

Ingredients:

  • 300 g arborio rice
  • 4 cups chicken broth, low sodium
  • 8 oz cremini mushrooms, sliced
  • 1 bag frozen shitake mushroom
  • 3 tablespoons butter
  • 2 tbsp olive oil
  • 6 garlic cloves, minced
  • 1 small onion, finely chopped
  • ⅓ cup dry white wine
  • ⅓ cup cream
  • 2 tablespoons truffle butter
  • 125 g goat cheese with truffle, finely grated
  • Salt and pepper, to taste

Method:

Rinse the rice and set aside.

In a medium heavy pot add 1 tablespoon butter and 1 tablespoon olive oil, add the cremini mushroom and cook until golden brown under high heat. Add approximately ⅓ of the garlic, salt and pepper, stirring until the garlic is golden brown and fragrant. Remove from the heat and set aside.

Repeat with the frozen shitake mushroom and set aside together with the cremini mushroom.

On the same pot, turn heat down to medium add the remaining butter, garlic, and then add onion.

Sauté for 2-3 minutes until onion is translucent, add the wine and let it simmer stirring the post constantly until mostly of it is evaporated. Add the rice and stir until the rice start to turn translucent.

In the meantime, warm about 1-1.5 cup of the chicken broth in the microwave and add to the rice. Stir occasionally until most of the liquid is absorbed.

Repeat a couple of times until all the broth is used up. By then the rice will be thicken and creamy.

Add cream and truffle butter, stir vigorously to make creamy.

Stir in parmesan, and taste for salt and pepper.

Stir through half the mushrooms

Spoon risotto into bowls, and garnish with finely chopped green onion.

Serve immediately.

– Check these rice dishes recipes…

Did you know that mushroom contains high levels of antioxidants? Mushrooms are a variation of fungi and they can vary in color, shape and texture. Studies has been shown that mushroom can boost immune system and are rich in vitamin, minerals and amino acid (when combine form proteins).

Thank you for visiting Color Your Recipes…have a colorful week!




Taro Savory Cake

This is a very typical Chinese dish found in dim sum…super easy and it makes a great side dish, loaded with lots of flavors.

I got a big package of fresh peeled taro root when at the local Asian store and after many debate (between myself) decided to make two dishes with it…one is this savory cake and the next will be on my next week post…so be patience as you will see two recipes using taro…

This recipe is not very different from the Taiwanese Turnip Cake…I mainly added taro instead of turnip and much less rice flour, so the taro would be the star of this dish.

– What is taro root?

Taro root is very popular in Asian cuisine, it is like potato, starchy but with a sweet and nutty note in its flavor. Taro grows in tropical and sub-tropical climate, therefore a staple food in countries with such a climate.

Taro has purple speckles all over its flesh and it can be fried, boiled, roasted, simmered, mashed…made into savory or sweet dish.

– Have you ever had this savory taro cake?

If you had not tried this dish, I urge you to try next time when visiting a dim sum restaurant. It is commonly found in dim sum cart, but I must admit that this might not be one of the popular dishes if you are not familiar with it…they usually fry right there before serving…

– How you serve this savory cake?

It is usually served with a side of hot sauce. The cake is first steamed and just before serving is pan fried, so it is somehow crispy on the outside and soft on the inside.

– How this savory taro cake tastes?

Although very typical Chinese dish, my husband really enjoys it, the taro root is embraced with a thin layer of rice flour surrounded by savory pieces of Chinese sausage and shitake mushroom…

– Are you ready to try this super simple and yet delicious savory cake?

Ingredients:

  • 600 g taro (approximately), peeled and cut into cubes, ½ in
  • 4 -5 dry shitake mushrooms
  • 4 Chinese sausages
  • 4-5 garlic cloves, finely minced
  • ½ bunch green onion
  • 250 g rice flour
  • 1 tablespoon vegetable oil
  • Salt and white pepper to taste

Method:

In a small bowl soak the mushrooms in ½ cup warm water for approximately 20 minutes or until softened. Drain and squeeze dry, reserving the soaking liquid. Remove the stems and cut into small pieces.

Finely cut the Chinese sausage into small pieces, chop finely the green onion and both aside.

In a pan or wok, add the oil and sauté the taro cubes, until slightly brown, stirring constantly, add 2 tablespoons of water and continue to cook for a minute or so.

In the meantime, in a medium bowl mix the rice flour 550 ml of liquid (from mushroom water and plain water).

Add the sauté taro into the rice and water mixture and stir until well mixed and all the taro are coated with the rice mixture. Set aside.

On the same pan add the sausage, mushroom and green onion, sauté until golden and fragrant.

Return rice flour/taro mixture back to the pan and add salt, pepper. Cook under medium heat, stirring constantly as the rice flour batter cook the consistency will thicken.

Transfer the batter into a heatproof container (I used a rectangle Pyrex) and steam under medium-high heat. I used Tatung steamer, added 2 cups of water on the outside and set it to steam.

If steaming in the stove, make sure to check the water level and replenish if necessary. Once cooked remove the bowl from the steamer and allow to cool before slicing.

Remove the cake from the container and slice into approximately ½ inch thick or into cubes. Pan fry with a little of oil until both sides are golden brown.

Serve immediately, with the hot sauce of your preference.

– If you are looking for more Asian Inspired recipe, please check these out…

Did you know that taro contains a large amount of dietary fiber? Taro is a starch vegetable like potato, but with much more content of fiber. Uncooked taro contains calcium oxalate crystals which can irritate throat and mouth. Once cooked these needle-like toxins are eliminated and great for human consumption.

Thank you for visiting Color Your Recipes…have a colorful week!




Simple and Healthy Homemade Granola

This homemade granola is perfect to start your day…loaded with oats, seeds and nuts, with a touch of honey…

Can you believe that this is my first attempt to make granola? It is true that I have seen homemade granola in so many posts, but never had the desire to make until one day at Costco, after trying it and bringing it home, we somehow got into granola…

We were adding the granola to yogurt, cereal, yes, cereal just to give different texture…until I carefully read the content of sugar and decided right there to make my own.

– Why is great to make your own granola?

Not only you can control the amount of sugar and oil you add, you can add all your favorite nuts, seeds and so on.

– How easy is to make granola?

It is just like counting one-two-three.  Gather all the ingredients you want…main ingredient is organic rolled oats…after that be my guest and add whatever you want.

– Do you like cluster or loose granola?

I like my loose since I do not tend to snack on it…but, you can have it both ways, for clustered granola, just press it against the pan and break into chunks. For loose, spread it lightly and mix once out of the oven.

– How long can you keep homemade granola?

Once it totally cooled, store in an airtight container and it should be good for 2-3 weeks. I prefer to add the dry fruits such as cranberry, raisin, blueberry when I am serving the granola, this way I make sure that my granola has not contact with any moist. Moreover, if I have fresh fruit I skip the dry ones on my yogurt…I think it makes sense right?

– Are you ready to see what I mix on my granola?

Ingredients:

  • 4 cups old fashioned organic oat
  • 1 cup slivered almonds
  • ¼ cup chia seeds
  • ¼ cup hemp seeds
  • ⅓ cup pumpkin seeds
  • ⅓ cup sunflower seeds
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ⅓ cup of honey (or a mix of honey and maple syrup)
  • ¼ cup vegetable oil (sunflower)

Method:

Preheat oven to 325oF.

In a large bowl, stir together oat, almond and the seeds.  Mix well and set aside.

In a separate small bowl whisk to combine oil, honey, vanilla extract, salt and cinnamon.

Pour the honey mix into the oat mix and toss to coat.

Spread the granola onto a silicone mat or parchment paper lined sheet pan and bake for 20-25 minutes.

If you like clustered granola, bake it undisturbed. For loose granola, stir the granola halfway through baking.

Let the granola cool completely before storing in an airtight container.

– Looking for more breakfast recipes? Check these out…

Did you know that granola, due to high amount of oat are a great source of fiber and iron? Adding nuts and seeds will add good fat such as unsaturated fat to your diet. The good thing about making your own granola is that you are in control of the amount of sugar and fat you add to it.

Thank you for visiting Color Your Recipes…have a colorful week!




Garlic Fried Rice

Fried rice with garlic rice is so fragrant and loaded with flavor…garlic rice will elevate your simple fried rice to a totally new level.

If you like garlic, like we do, you are in for a treat…this fried rice is loaded, packed, full of the fragrant garlic imbedded into each grain of rice…it is nothing magical or tricky…just plain garlic and rice…

– Why should you make fried rice using garlic rice?

Because it will bring a totally new deep flavor to the simple and traditional fried rice.

– What are the steps to make fried garlic rice?

First you make the garlic rice with lots and lots of garlic.  Let it cool and refrigerate for a day or so like your leftover rice…by the way, the best fried rice uses leftover rice…and this is not different.

Use the garlic rice like your plain rice as a base of your fried rice.  You can add whatever your palate calls for it…chopped vegetables, corn, ham, cubed chicken, shrimp, scrambled egg…the options are unlimited.

– Did I convince you to try it?

I hope so…

Ingredients:

  • 3 tablespoons butter
  • 12-15 cloves garlic, finely chopped, minced
  • 1 shallot, finely chopped
  • 1 ½ cup rice, washed and drained
  • Enough chicken broth or water to cook the rice
  • ¼ tsp salt (optional)

Method:

In a large wok or skillet, heat the butter over medium heat. Add the minced garlic and shallot. Stir fry the garlic and shallot for 2-3 minutes, until it turns a light golden color and fragrant.

Carefully remove the garlic from the pan and add to the rice. Add the salt if using and the chicken broth or water.  Cook the rice as you usually do, whichever method you use.

Once the rice is cooked remove from the heat and let it cool completely before storing it in the refrigerator.

Next day prepare your fried rice as you would normally do using the garlic rice.

In this post I used 3 scallion, 2 cups of frozen mix vegetables, 2 large eggs scrambled, ½ lb shrimp.

– Looking for more rice dish recipes? Check on the following…

Did you know that garlic has many health benefits? Garlic had been widely studies and many scientific publications support the health value of it, such as protecting the heart, lung, brain and lowering cholesterol and blood pressure.

Thank you for visiting Color Your Recipes…have a colorful week!




Flourless Chocolate Cake

This cake is decadent…made mainly with almond meal and dark chocolate, super rich, moist almost like brownie.

I have made chocolate cake using almond flour with a little bit of flour, but this one is totally flourless, and the texture is just heaven…it melts away…The cake is super rich, moist, and kind of between fudge and brownie. Since it is super rich a small slice goes a long way…and so satisfying.

This recipe was adapted from Food 52 with minor adjustment.  As always, I like my dessert a bit less sweet than the original recipes, and as usual I try to make it practical. According to the site this cake is called Torta Caprese, from the Island of Capri.

– How the cake rises without flour?

Egg whites are whipped until soft peaks which are added to the cake batter to leaven it.

– What else can I add to the cake?

Oh…you can add all kind of flavors, orange zest, a shot of strong coffee, rum or Grand Marnier…many choices for you to pick.

– How can I serve this cake?

The cake really tastes better the next day…and you can serve with a dollop of whipped cream, chocolate ganache, fresh berries, crème anglaise…depends of your palate and what you have in the refrigerator.

– Can I freeze the cake?

Absolutely, once the cake is cooled, wrap in plastic unfrosted and freezer. Before serving let it defrost in the refrigerator overnight.I think it is time to look at the recipe…

– I think it is time to look at the recipe…

I used 2 small round pans for this recipe (4 ½ and 6 in), but feel free to use one 8 in round pan.

Ingredients:

  • 125 g almond flour
  • 125 g dark chocolate
  • 113.4 g (4 oz) butter, 1 stick
  • 100 g sugar
  • 3 large eggs separated
  • 1 tablespoon rum (optional)
  • Powdered sugar
  • Fresh raspberry for garnish

Method:

Preheat oven to 325ºF and set a rack on the middle level.

Line the bottom of the pans (4 ½ and 6 inch) or pan (8 inch) with a circle of parchment paper and around it.

In a glass bowl on the top of a double boiler or a pot of simmering water add the chocolate until melted. Remove from the heat and add the butter. Mix until all combined, if need place the bowl back to the double boiler to melt the remaining butter.

Add to the chocolate mixture the almond flour, sugar. Mix until all combined. Once the mixture cools down add the egg yolk and the rum or any other ingredients you might add. Stir well and set aside.

In a clean bowl, beat the egg whites they form soft peaks. In three additions, fold the egg whites into the chocolate mixture.

Pour the batter into the prepared cake pan(s) and smooth the top. and bake for 20 minutes (4 ½ inch cake pan) and for 30 minutes (6 inch cake pan) or 40 minutes (8 inch cake pan), depending on the size of your cake pan or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.

Let cool completely on the rack before removing the cake from the pan.

Serve as you wish, with confectioner’s sugar, fresh berries, a dollop of whipped cream and so on…

– If you enjoy this simple and easy chocolate cake you might want to try the following…

Did you know that dark chocolate is rich in flavanols? Observational studies linked the benefits of the cocoa flavanols with reduced blood pressure, consequently reducing the risk of heart disease. One must be cautious to not over consume dark chocolate as it contain high calories and sugar.

Thank you for visiting Color Your Recipes…have a colorful week!




Frozen Pão de Queijo, Brazilian Cheese Bread

This is a simplify version of the Brazilian “pão de queijo”, it is cheesy and gluten free.  It makes a great appetizer and can be made way ahead.

I already share so many versions of the famous Brazilian pão de queijo…recipes which each little ball is hand shaped, blended and pour in a waffle iron, Asian style and now blended and frozen for later enjoyment.

– What is “pão de queijo”?

Pão de queijo when translated from Portuguese should be cheese bread. In reality, it is not a bread as you know as bread…it is usually small baked roll with cheese and the base of the roll is mainly tapioca flour and not wheat flour. The texture is not like your regular bread, it is sort of chewy, cheesy and let’s say very different. In my opinion it is a sort of popover, choux pastry…there is no any raising agent such as yeast or baking powder, the air pockets in the little cheese bread are mainly due to the combination of egg, oil, liquid (milk) and tapioca flour.

– History of “pão de queijo”

Pão de queijo recipe is typical from Minas Gerais, which is a state located on the eastern side of Brazil, north of the state of São Paulo. The recipe is traditionally passed from grandmother to their daughters and from the daughter to the granddaughters…the difference in the ingredients may vary from water to milk, oil from lard, but the idea is the same. Apparently started with a piece of leftover cheese, since wheat flour was not common at the time being that tapioca flour from yuca (cassava) was available, somehow in between “pão de queijo” emerged.

– Why you need to make “pão de queijo”?

Because is it easy and a crowd pleaser.  I always have a “bag” of these in my freezer…and I bake whenever we feel like having a small snack, a something to go with a bowl of salad or soup, as an appetizer when entertaining.

– Why this is a great version?

This is the simplest version of all and can be made way ahead…all the ingredients are mixed in a blender and pour is a small silicone mold and place into the freezer. Once frozen they can be stored in a plastic frozen bag (to save freezer space) and store for months until time to bake.

– Have I convinced you? Okay…let’s look at the recipe…

Ingredients:

  • 1 cup milk
  • 3 eggs
  • ⅔ cup vegetable oil such a sunflower, canola or corn
  • ½ teaspoon salt (or to taste)
  • 125 g grated Parmesan cheese
  • 345 g tapioca flour
  • 120 g grated Cheddar cheese

Method:

Place milk, oil, eggs and salt in the blender. Blend until all the ingredients are mixed.

Add the parmesan cheese and blend in.

Add tapioca flour in thirds and pulse after each addition, making sure that the batter is smooth. Scrapping the side of the blender cup as needed.

Now, you can either add the cheddar cheese and pulse a couple of times or remove the blender cup from the motor and add the cheddar cheese and mix carefully with a spatula, until the cheese is incorporated into the batter.

Pour the batter into small silicone mold (approximately 0.6 oz or 18 ml each cavity). As the silicone bakeware are flexible, place them on a cookie sheet or any metal tray.

Place the trays in the freezer for a few hours until the batter is frozen.

Once the cheese bread (balls) are totally frozen, quickly remove the frozen cheese balls from the silicone bakeware and place them into a freezer bag and in the freezer until time to bake.

When baking the cheese bread, place the frozen cheese bread directly in a preheated oven of 350oF for approximately 15-20 minutes. Make sure to leave at least 1 in (2.5 cm) in between the cheese bread (balls).

Serve hot/warm.

Take a look…it is soft and chewy and loaded with cheese…

– Looking for other versions of the Brazilian pão de queijo?

Did you know that tapioca flour is a product of the cassava? Cassava, yuca or manioc is a root like yam, taro,  and potato, therfore totally grain and gluten free. Cassava is  very popular in South America, parts of  Asia and Africa.

Thank you for visiting Color Your Recipes…have a colorful week!




Cold Soba with Peanut Sauce

Cold soba noodles are easy to prepare and cook faster than your regular pasta/noodle. This is a very simple and delicious recipe for the summer…just toss soba noodles with a spicy sauce made with peanut butter and lots of fresh vegetables.

 

Have you ever heard of soba noodles? Soba noodles were originated in Japan and it is made from buckwheat. They are thinner than the usual noodles and sold in the market like your dry pasta. In Japan soba noodles are served cold during summer and hot in winter, and traditionally dipped in a sauce (cold) or hot broth.

My mom used to cook soba instead of the regular pasta; one, because is faster to cook and second, because it is healthier as compared to the wheat pasta. So now I do the same…often I cook soba noodles and serve with meat sauce.

During summer I like to make it cold, almost like salad…I cut all kind of raw vegetables into Julienne or chiffonade add a protein like shrimp or chicken and top with a creamy peanut sauce which is a mix of lightly sweet, salty, spicy and citrusy. This peanut sauce really challenge all your palate senses…I know, sounds weird until you try it…and then you will be totally in love with the sauce.

Ingredients:

  • 3 tablespoons peanut butter
  • 3 tablespoons water
  • 1 ½ teaspoons sugar
  • 3 tablespoons Ponzu sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 to 2 teaspoons yuzu hot sauce, depending on how spicy you want
  • Soba noodle
  • Fresh basil leaves, cut into thins strips
  • Cucumber, cut into thinly Julienne
  • Carrot, cut into thinly Julienne
  • Shredded chicken

Method:

Cook the soba noddle according to the instructions of the package.  Rinse well under the cold water and make sure that the noddle is well drained. Set aside or in the refrigerator while you are preparing the dressing.

In a small bowl, add the peanut butter and water, whisk until smooth, add all the remaining ingredients.  Whisk until all the ingredients are incorporated into the dressing.

When ready to serve, add in a bowl the soba noodle, vegetables, chicken and the peanut sauce. Toss all together making sure the noddle is coated with the sauce.

Serve cold.

 

If you enjoy this Asian inspired noodles, you might want to take a look at Squash Noddles with Peanut Sauce recipe.

 

Did you know that buckwheat does not contain gluten? Buckwheat is a very nice substitute for wheat for the ones that have an issue with gluten. Buckwheat is a fruit seed and contain more mineral and antioxidants than other grains.

Thank you for visiting Color Your Recipes…have a colorful day!




Glutinous Rice with Chinese Sausage

This is a recipe for a traditional glutinous rice known as sticky rice which is an staple in the Chinese cuisine which sausage, chicken or pork can be added.

Have you ever had glutinous rice? In spite of the name “glutinous” it does not contain gluten at all, like all the other varieties of rice. Glutinous rice is grinded to make mochi flour which is a very popular ingredient in many Asian desserts and even savory ones.

I grew up with glutinous rice and its derivatives…I love all the “chewy” food that you can make with it. Recently I shared the “pearl meatballs” recipe which the meatball (any of your choice) is coated with a layer of glutinous rice. Today, I am sharing with you another savory dish, somewhat like fried rice and risotto…not as dry as fried rice and not as creamy as risotto. Instead of the Chinese sausage, you can substitute for chicken or pork. The secret is the amount of water added while cooking the rice…if added too much you will end up with“glue” like mess…not pretty. So in order to prevent, I like to soak the glutinous rice overnight after rinse it thoroughly and cook under steam. When done right, each rice grain is intact, semi translucent, and chewy…oh…so good! Therefor if you like chewy texture you are for a great treat.

Ingredients:

  • 1½ cup glutinous rice
  • 3 to 4 dry shiitake mushroom
  • 4 Chinese sausages cut into small slices (or marinated chicken or pork with soy sauce and garlic)
  • 1 small shallot, diced
  • 2 stalks scallion or green onion, chopped
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon cooking wine
  • ¼ teaspoon sugar
  • 2 teaspoons sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper (preferably white pepper)
  • Cilantro for garnish

Method:

One day before cooking the rice, wash the glutinous rice until the water runs clear. Soak in water overnight at room temperature.

On the day, drain all the water from the rice in the colander.

Soak the mushrooms in warm-hot water for approximately ½ hour until softened. Squeeze the water from the mushrooms and cut into small cubes. Save the soaking water from the mushroom.

In a small bowl add the soy sauce, sugar, cooking wine, salt, pepper and sesame oil. Mix well until all the sugar is incorporated into the sauce.

In a wok, under medium heat fry the sausage. Once the sausage are golden both sides, remove from the pan and set aside.

On the same pan, with the remaining fat from the sausage, sauté the scallion and the green onion until fragrant. Next, add the mushroom and continue to stir-fry for a minute, make sure to stir continuously to not burn.

Add the rice and the sausage. Stir well until all the ingredients are very well incorporated. Add the mixture of sauce and continue to stir. Sprinkle with the mushroom water and continue to stir under medium heat.

After a couple of minutes, transfer into a steam bowl. Cook under steam until the rice is semi translucent. If necessary sprinkle with more of the mushroom water or plain water.

Garnish with cilantro and/or scallion and serve hot/warm.

Leftover rice can be warmed under steam, water-bath or microwave.

If you enjoy this very traditional Chinese recipe, you might want to take a look on a recipe which uses glutinous rice to make dessert…Pandan Infudes Coconut Milk with Sticky Rice.

 

Did you know that glutinous rice is also known as sticky rice? The reason that glutinous rice is sticky is because this kind of rice contains very little amount of amylose and high levels of amylopectin, which is responsible for its stickiness.

Thank you for stopping by Color Your Recipes…have a colorful week!




Celery Salad with San-J Sauce

This is simple salad recipe using mainly blanched celery and tossed with San-J organic soy sauce.

This is a very simple and easy recipe using mainly blanched celery, yes blanched celery…this way the celery still crunchy and yet somehow delicate.

I accepted the invitation to try more San-J sauces, they were sent to me without charge, and I did not receive any compensation for this post and all the content and opinion in this post are solely mine. I decided to use the gluten free organic tamari soy sauce in this recipe, and I love it, especially because this is a reduced sodium version of soy sauce. You can look for more San-J sauces here and pick your favorite one.

In Asian cuisine, salad is not very common, most of the so called vegetable “cold dishes” are either blanched or somehow pickled. Therefore I used similar method to make this celery salad. I hope you get to try, because the texture of this blanched celery is very different from the fresh cut ones. The addition of soy sauce and sesame oil gives this salad an Asian twist.

Ingredients:

  • 6-8 celery stalks, cut into strips
  • San-J Tamari organic soy sauce to taste
  • ½ teaspoon sesame oil
  • Chili oil, to taste
  • Cilantro, chopped

Method:

Boil water in a medium pot. Add the celery and blanch for approximately 1 minute.

In the meantime prepare a bowl with cold water and ice cube.

Drain the water from the celery and immediately place the celery into the ice bowl of water.

Once the celery strips are ice cold drain well and place them in a bowl.

Add on the celery strips San-J soy sauce, sesame oil, chili oil. Toss gently until all the celery strips are coated with the sauce.

Finally toss in the chopped cilantro. Serve cold.

If you enjoy this simple recipe of celery salad you might want to check on Spinach Salad with Ponzu Sauce.

Did you know that celery is an excellent source of vitamin K in spite of its low-calorie content?
Moreover, celery contains sodium, therefore the slightly savory flavor.

 

Thank you for stopping by Color Your Recipes…have a colorful week!