For my memory, I think I haven’t posted any rice dish before, except risotto.
This is an easy fusion dish, mix up with pesto sauce with fried rice. Why do I use kale? Mainly because basil is too expensive for me for a few leaves. So I get the kale instead and it is on sale! I can keep a few more pennies in my pocket. :p
In addition, this pesto sauce has so many health benefits to share. Such as full of folic acid, add walnuts with it can give us the omega 3, which protects our brain cells. Also, it is so delicious on spaghetti as well, I’m planning to make it for my tomorrow dinner.
Kale Pesto Fried Rice
2 cups Kale leaves only, stems removed
A large handful Toasted walnuts
1/4 cup Nutritional yeast flakes
1 tsp Sea salt
2 cloves garlic, chopped (I haven’t used it)
1/4 cup Extra virgin olive oil, more or less
In a food processor or high-speed blender, combine the kale leaves first for the first 2 minutes. Then add the other ingredients except for the olive oil. When the motor running, drizzle the olive oil in slowly through the hole. Blend it all until a smooth sauce. Store in a clean jar and top up with more olive oil and store in the fridge.
Then fry the rice in a hot work with a bit more oil and add the pesto sauce. Mix evenly and add some sweetcorn or garden peas if you like.
You must be wondering why the sauce is not in a bottle but in an ice-cube tray?
If you follow me a certain of time, you’ll remember my first mushroom sauce recipe in two years ago. That’s my first attempted to challenge myself. It was a nice sauce without any artificial flavoring, preservatives and unnecessary colouring. The best advantage is in line with economic principles and healthier.
Today’s version is incredibly scrumptious, I enhanced the recipe by adding some warm spices mingle to evoke the flavour of this multi-purpose sauce. The secret adding is the star anise and tahini sauce. Use them or not it depends on you, but it yields a perfect blend with minimal effort.
I made it in a cube size for easy to storage, because I made a large quantity and store in the freezer. So, I can have my own mushroom sauce whenever I need it.
It is absolutely a decent recipe. Highly recommend you to try it! 🙂
Improved Homemade Mushroom Sauce (II)
150g Dried Shiitake mushrooms washed and soaked few hours
Wash the dried mushrooms, soak in just enough water for few hours before starting the work.
Reserve the soaking water, and clean the mushrooms under running water.
Put the mushrooms in a blender with the ginger and water (make it 4 cups with the reserved mushroom water. It needs to blitz into few portions if you have a small blender. Blend until smooth without any lumps. Add the flax meal mixture, tahini, ground star anise and do few pulses until well combined.
Pour the mushroom mixture into a large pot over medium heat. Add the remaining seasoning except for the rice flour. Let it bring to the boil, stirring constantly! Lower the heat to simmer for another 5 to 10 minutes until the sauce start thicken. Mix the rice flour with a little bit of water and turn the heat to medium. Pour over the mushroom sauce. Whisk thoroughly and the sauce becomes more thicken. Off heat.
Grease a shallow rectangle tray and spread the mushroom sauce evenly into the tray. Cover the top with a piece of cling film, it should let the cling film touch the sauce.
Use the soaking mushrooms water to give the sauce more favourable. If your sauce is too thick, add a little bit of water at a time. Otherwise, if it is thinner, add more rice flour to thicken.
Adjust the taste by adding the seasoning when you simmer the sauce.
You can make half portion of the recipe, it still can last a certain of time.
Over the years I’ve posted recipes for a few of them before. My first kimchi was a bit sour, it is combined with Taiwanese and Korean Kimchi. Now I prefer my kimchi more close to the Korean version. Yup, my taste bud has changed, so I take a challenge. Keep watching! 🙂
Slow Cook Kale & Butternut Squash Dal (羽衣甘藍 & 南瓜, 印度豆)
Dal or dhal is a dried pulse which has been split. The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka.
Dhal is the Indian staple made from split pulses. They’re high in fibre, full of good protein, low in calories, fat-free, quick and easy to cook, reasonable cheap, substantial, versatile and delicious. It can serve with rice or naan bread. The chana dhal, an Indian chickpea, used most often to make dhal in India. But now, most of the people use the yellow split peas, red or green lentil instead. Split peas will give a slightly creamier dhal. If you can’t find fresh curry leaves, you can use frozen one like me.
Sorry, it is a bit late! I haven’t prepared anything for Halloween day this year. Because I just came back from France holiday. My mood still hanging over there. Really want to go back again! Lyon, I will visit you again soon or later. 🙂
Stir-Fry Korean Mat Kimchi 막김치 with Rice cake ~ II (韓式炒年糕) (3 recipes)
It is no doubt that Korea trend has been sweeping all over the world already. Even my BBC kids are the fans of all Korean game shows. Tell you guys something, they learned some Korean words from them, so cute!
Here is my second recipe for Korean kimchi 막김치. It was a bit hot for my kids last time. So I add few grated pears mixed with the kimchi paste to balance the spicy. Let the kimchi fermented in the cold room temperature for two days, then keep in the fridge. If you like the kimchi has a bit tart, leave in the room temperature for one or two days, just like mine. Otherwise, you can finish marinate the vegetables, and store in the fridge straight away. This time the taste just right for my kids, also I adore it so much.