rice Archives - Just Julie

Devon crab fried rice in butter

Julie Olive — Thu, 10 Oct 2024 15:10:34 +0000

Devon crab fried rice in butter

Was supposed to be a shared lunch but hubby decided he likes crab after all in fried rice so I let him have the lion’s share.

I wanted to cook crab meat fried rice for awhile now. Luckily on my trip back to Devon a fortnight ago I managed to get some live crabs. Some were cooked chilly crabs immediately and eat with Man-tao bun and some I steamed and picked the meat and freeze.

It is extremely satisfying for me to do everything from scratch as I know I am eating real crab meat and not mixed with the fake ‘crabsticks’. Devon crabs are wonderful.

A guide to how I fry my butter crabby rice with TIPs.

Firstly gets everything ready. Use as much crab meat as you like. Don’t forget the brown meat as that’s where the taste is! I used 3 eggs, 2 chillies, a bulb of garlic, same size ginger as garlic bulb, 2 banana shallots, half bowl of green peas, 2 stalks of spring onions and a lot of love thrown in. Seasoning was only salt and pepper freshly ground. No condiments and no sauces, just crabs.

I like colours

butter, shallots and ginger

in goes garlic when you can smell the ginger

crab brown meat, white meat and carrots next

after a good mix add in half the beaten egg

after the rice add in the rest of the eggs

fry

peas inc

Done

red chillies and spring onions after heat off

6 live huge crabs

size of pan 33cm

TIP – First add in half the eggs and let them set a bit before adding rice and the rest of the beaten eggs. This ensures that your fried rice get some nice bits of set eggs and some colour to the rice.

TIP – Only add the red chillies and spring onions at the last minute before serving as cooking them will make them soft, soggy and lose the fresh taste. (in my opinion)

TIP – I boiled my rice last night and let dry in the fridge and I make sure I separate each grains before using.

TIP – The seasoning I used was only salt and pepper as I wanted to taste the crab. There is a hint of ginger at the back; is what I like with my seafood. Although I would prefer a whiter rice, my Devon eggs yolks were extremely red! Next cometh the most difficult part. Plating.

I told my husband £39.99 but as he paid for the crabs, no charge – kekekekeke

No caption needed – Enjoy

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Hainanese Chicken Rice

Julie Olive — Fri, 21 Feb 2020 16:57:37 +0000

Today I cooked Hainanese Chicken Rice, cooked the traditionally way. Both my children are at home today and my son though very western in his taste does enjoy chicken rice. So mummy is going to spoil everyone.

I have tried cooking and tasting this, with the chicken over rice steamed method but it is just not the same. The chicken is just not as smooth. The extra step of dunking the chicken in cold water does give the skin a smoother finish and a more enjoyable eat. I enjoy good food and it is not everyday I eat rice so it is a treat indeed!

As I have made some Loh Bak yesterday (Five-Spice Pork Roll), I decided to fry 2 rolls and served my Hainanese Chicken rice with them. My hubby is also a fan of garlic kai lan (broccoli shoots) but not cucumber, the norm vegetable served with chicken rice back home so we have that for our vegetable instead.

Hubby is a massive huge fan of the ginger dipping sauces both plain and chilli. He was making approving noises as he enjoyed his lunch.

I learned to cook this dish as a young teenager in Ipoh. My eldest Uncle came back from working in Holland after many years and he taught everyone how the place he worked make Hainanese Chicken Rice. He worked in a Chinese Restaurant there of course.

I listened to all his stories in awe. I remembered he said when the apartment he lived in had a fire drill or when a possession passes the street, the western ladies will ran out onto the street to watch naked!!! I am sure he enjoyed our shocked faces!

My TIP on the butter and the pinch of turmeric came from him of course. My Uncle chopped the chicken liver and gizzard and added to the rice when he fry them but here in UK chicken comes without either. So there is no choice for me.

We all enjoyed our lunch today but I did not give them any of the chicken broth as I am saving it for another special dish tomorrow.

Hainanese Chicken Rice

Ingredients

For the Chicken

1 Corn fed chicken
Salt
Spring onions
Ginger
Rice wine
Sesame oil
Icy water and ice cubes

For the Chicken Rice

Rice washed and drained
Chicken fats from chicken and skin of the neck area
Garlic minced
Ginger minced
Butter
Light pinch of turmeric
Salt

For the Ginger dipping sauce.

Minced ginger
Minced garlic
Vinegar
Chicken broth

For the chilli dipping sauce.

Minced ginger
Minced garlic
Vinegar
Minced fresh red chillies
Chicken broth

For the oyster dipping sauce.

Oyster sauce
Chicken broth
Pinch of sugar
Shallot oil and crispy shallots

Instructions

For the Chicken

Wash the chicken well and exfoliate with salt both inside and out. Pick out the feather bits, trimming away the fats by the opening (keep aside), trim the neck fats (keep aside)
Trim the bits on the parson's nose (look at pic) don't eat that!
Remove the skin from the feet area. Do not cook that! Save the feet bones to season your broth.
When cleaned, massage first the rice wine into the insides of the chicken then rub all over with sesame oil. Insert in the cavity the spring onions and ginger. Your chicken is now ready for the pot.
Bring a pot of water to the boil. Place your chicken breast side down and bring your water back to boil and let it boil for 10 minutes then turn heat off. leave the chicken to poach for 30 minutes. Then remove the chicken and dunk into icy cold water immediately. This is to tightens the pores on the skin, to stop the cooking process and in doing so your chicken skin will be having that special 'jelly crunch' texture.
Drain your chicken after about 10 minutes and rub all over with sesame oil. Set chicken aside ready for chopping later.

For the Chicken Rice

Fry the Chicken fats to get the oil out. Then add in butter. Then remove a tablespoon of the oil and keep aside.
Next add in the minced ginger and garlic. Fry till you can just smell the aroma and add in your rice.
Take your time frying the rice. Each grain of rice is to be coated and add in a light pinch of turmeric for the special colouring. You can add in a pinch of salt if you like. As you fry the rice you will feel that they become lighter. Only when the rice is light then you know they are ready for the rice cooker.
Place the rice into your rice cooker adding a few slices of ginger and pandan leaves tied in knots.
Skimmed the oil from your chicken broth and boil rice a per normal.
Fluff the rice when boiled and you should find each grain separate nicely and not stuck together in a lump. if they do not separately nicely give yourself an 'F' and then try again. kekekekekeke

Sauces Instructions

With the oil saved from frying the chicken fats and butter fry the ginger and garlic lightly just to remove the rawness. Then divide them into 2 portions and add in the rest. Add the vinegar and chillies to one. Then add in the hot stock, skimming the oil from your broth to both.
For the oyster dipping sauce, just mix all together to taste.

Hoi Fan

My corn fed chicken
Cut away the top bit of the parson’s nose
Save the feet bits for stock but remove the yellow skin
Prep ready and massages done.
Fats from chicken, butter, garlic and ginger minced
Washed and drained rice
Fry well with a pinch of turmeric powder
Put to boil with skimmed top fats from stock
Fluff your rice. Each grain should separate nicely.
Chicken dunked in icy cold water
Chopped with big bones removed
Dressed
Sauces are ready.

Updated – 8th November 2021 Served with soy sauced chicken wings and pickles. Chicken cooked Sous Vide method.

8th November 2021
8th November 2021
8th November 2021

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Salmon Fried Rice

Julie Olive — Tue, 22 Oct 2019 13:00:42 +0000

Hubby always order salmon fried rice if we go to a sushi restaurant. We have been eating out lately and he had ordered this twice.

Today I have decided to cook this dish for his lunch as I have some salmon fillets in my freezer. Last night I took the fillets out and placed them to defrost in the fridge. They were just right this afternoon for cooking.

I used my home grown spring onions which I have reseeded and I will never need to buy spring onions for another year! Love my little kitchen garden.

I have also used my home grown Trinadad Moruga Scorpion. Just one for the whole wok and my goodness, it’s the spiciest chilli I have ever eaten in my life of which I lived half a century thus far! As soon as I cut it I can ‘smell’ it.

Tip – Oil the hand that you use to handle the chilli if you are like me and don’t like using gloves.

TIP – Don’t cube your salmon into too big chunks (optional) as I like to match them to my rice.

Salmon Fried Rice

Ingredients

2 Salmon fillets cubed
3 cloves Garlic minced
Spring onion chopped
3 nos Eggs lightly beaten
Overnight boiled rice
2 tbsp Peanut oil or other
1 tbsp Sesame oil
Sesame seeds (optional)
Salt and pepper to taste
Chilli (optional)

Instructions

In a hot wok fry your garlic and salmon cubes for 1 minute. Remove and set aside.
In the same wok fry your rice and add in your sesame oil.
Then add in the beaten eggs and stir well coating each grain of rice.
Taste and season with salt and pepper to your taste.
Add in your readied salmon and give the rice a quick stir. Some of the salmon might break up but it's ok.
Turn the heat off before you add in your chopped chillies and spring onions.
TA DA – Serve

Updated 8/04/2020

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Cantonese Century Egg and Pork Congee (皮蛋瘦肉粥)

Julie Olive — Sat, 28 Sep 2019 13:01:13 +0000

Cantonese Century Egg and Pork Congee – Pei Tan Chok ( 皮蛋瘦肉粥 ) is a very warming meal.

I call this a meal, not a dish as it is a whole meal in a bowl. Warm and satisfying, nourishing and comforting. Once in a while I love to cook this as eating it is just a comfort to me when I am feeling in need of a hug and a little bit of loving. Recently I felt the need for a lot of hugs and a lot of loving hence this dish.

I bought some mini century eggs I want to try but I won’t be buying them again as I prefer the yolks of the big ones as they are more moist and succulent.

Congee wise I love both the Teochew 潮州 Cháozhōu or Cantonese 广东Guǎngdōng style.

Teochew 潮州 Cháozhōu style of congee is where the rice is boiled till they ‘flowered’ just split open and then it’s taken off the heat.

Cantonese 广东Guǎngdōng style is where the rice is boiled and boiled till you get a thick consistency.

However I take congee any which way as long as they are good.

Ingredients

1 cup Rice
500 g Minced pork
Century eggs
3 Salted eggs
3 Dried scallops
2 Dried abalone
Salt & pepper
2 tbsp Sesame oil
1 tbsp Crispy garlic
Spring onions

Mince Pork Marinate

Soy sauce
Sesame oil
Rice Wine
Salt & Pepper

Instructions

Important for a bowl of GOOD congee

Rinse rice only once! Do not over wash your rice as we WANT the starch.
Boil your rice with the washed dried scalloped and soaked dried abalone.
Continue boiling for half and hour before adding the prepared marinated mince.
Let the mince boil with the congee for another half hour then add in your chopped up salted eggs and century eggs.
Let everything boil for another half hour. Taste and season to your taste.

Half portion into congee
Prepared marinated mince

Half hour with mince
half hour with salted & century eggs

Served

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Lap Mei Fan Preserved (Waxed) Meat Rice 臘味飯

Julie Olive — Tue, 05 Mar 2019 18:46:45 +0000

I have been wanting to eat this for a long time. Especially the burnt bits at the bottom. Finally make it with the lap mei (assorted waxed meats my sister-in-law sent me all the way from Malaysia. Craving satisfied.

Because I do not have a big enough clay pot I made it with my Circulon pan. It turned out quite all right. I purposely leave the rice longer to get more tasty bottom bits.

I used a few mixture of waxed meats and a salted duck legs. Hence I did not use any soy sauce. I leave it for the individual to season themselves.

As I am writing this my stomach actually growled at me. kekekekeke I must be hungry.

Lap Mei Fan Preserved (waxed) Meat Rice 臘味飯

Ingredients

Assorted wax meat
Choy sam
2 cups Rice
1 tbsp Shallot oil
1 tsp Chicken powder
pinch Salt & pepper
1 tsp Sugar
1 tbsp Sesame oil

Instructions

Start by blanching the wax meats with hot water then slice them.
In a pot add the washed rice, water and chicken powder. Bring to a boil then lower the heat. Place your blanched and sliced wax meats on top of the rice and season with a pinch of sugar. Cover and leave it to simmer for 10 minutes or so
Meanwhile blanch the choy sam or bak choy separately with sesame oil and set aside.
As I am using salted duck I did not add anymore seasoning. Serve and taste.
If needs more seasoning still then let the individual season themselves.

The waxed meats
I fried my washed rice in shallots oil before adding water to boil
Served with love

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