SOBAMESHI KEEMA CURRY A LA OCHI

Adapted from Ochi

Ingredients (for 6):

1/2 lbs ground pork
1/2 lbs ground beef
1/2 medium onion, chopped
2 cups frozen mixed vegetables
1 1/2 tbs curry powder
10.5 canned diced tomato
3 packages yakisoba noodles, cut into 1/2-inch squares
2 cups cooked rice
Salt
Pepper
Cooking oil

Direction:


1) Stir fry onion until fragrant 

2) Add ground meat, curry powder, yakisoba seasoning (from the yakisoba package) and diced tomato into the pan

3) Stir fry for 2-3 minutes

4) Next, add the mixed vegetables and season with salt and pepper

5) Cook until done and set aside

6) In a separate pan, heat cooking oil and stir fry noodles and cooked rice for 3 minutes

Note: If you're like my husband, you can either have the yakisoba OR the cooked rice to go along with this keema curry.  You don't need to have both.  But I love the uniqueness of this combination

7) And there you have it!  Enjoy!

CHINESE SAUSAGE RICE WITH MUSHROOM

Ingredients:

2 cups of rice, washed and soaked in cold water for 1 hour (remove water before putting it into the pan)
4 chicken feet

2 chinese sausages (lapchang / 膶肠)
8 shiitake mushrooms, soaked in cold water for 4 hours and cut into bite size (reserve the water)
2 shallots, sliced
2 slices of ginger
Oil
Fried onions/shallots/garlics (Optional)
Fried egg (Optional)
3 tbs soy sauce
2 tsp sugar
2 tbs oyster sauce
1/2 - 1 tsp white pepper powder
1 tbs mirin
1 tsp sesame oil

Direction:

• Marinade the chicken feet in oyster sauce, white pepper powder, mirin, and sesame oil for 1 hour
• Heat oil in the pan and add shallots till fragrant
• Add ginger, mushroom, and sugar to the pan and stir fry for 1 minute
• Add chicken feet along with its sauce to the pan and stir fry for 2 minutes.  You can also use chicken thigh or breast instead
• Add rice and soy sauce to the pan and stir fry for another 2 minutes
• Place them in the rice cooker
• Add water left from soaking the mushroom till the third bar in the rice cooker.  If you don't have enough mushroom water, just add the regular water
• Cook in the rice cooker till cooked
• Since we don't really like to eat the chicken feet this way, we threw them away once the rice is cooked.  The chicken feet are only for flavoring for us
• Serve hot with fried egg and fried onion/shallot/garlic

LENGKO RICE (NASI LENGKO)

Ingredients:

Fried tofu

Cucumber, skinned and sliced
Steamed rice
Shrimp crackers
Peanut sauce (I used what my mother-in-law made for me; next time I'll try to make my own peanut sauce and share with you)
Fried shallots
Bean sprouts (I didn't have this at the time; so I didn't use it)
Fried tempe (I also didn't have this at the time; so I didn't use it)

Direction:

• Place steamed rice on a plate
• Place fried tofu, cucumber, and crumbled shrimp crackers around and on top of the rice
• Pour peanut sauce over them
• Sprinkle some fried shallots and enjoy

STEAMED CHICKEN RICE (NASI TIM AYAM)

2 Servings

Ingredients:
Cook rice with 1/3 more chicken stock/water
100 gr chicken, diced
2 mushrooms, diced
1 clove garlic
1 tbs light soy sauce
1 tsp Oyster Sauce
1/2 tsp black pepper
Salt
2 tbs water
1 tbs oil


Direction:

• Heat oil, add garlic, chicken, mushroom, all other ingredients (except rice) and water
• Simmer for awhile and set aside
• Divide chicken in bowls, add rice, and press down a lot
• Steam for 15 minutes
• Can be served with Meat Ball Soup and bokchoy
  

HAINAN RICE AND CHICKEN

Chicken

Ingredients:
3 lbs chicken
5-6 stalks scallions, roughly cut
6 inch fresh ginger, thickly sliced
2 tsp soy sauce
1 tsp sesame oil
1/2 tsp pepper
Salt


Direction:

• Stuff ginger and scallions to the chicken
• Boil water, add pepper and salt
• Submerge chicken in boiling water, turn to low heat for 45-50 minutes
• Once cooked, plunge chicken into ice water for 10 minutes
• Cut chicken to serve

Rice

Ingredients:
3 cups of rice
1 tbs garlic, minced
2 tsp salt
6 cups chicken broth
6 bay leaves


Direction:

• Mix them inside a rice cooker and cook
• Can be served with meatball soup as well

GARLIC FRIED RICE

4 Servings

Ingredients:
6 cloves of garlic, minced
3 cups of cooked rice
Salt
Pepper
1 tbs oil
3 tbs fish sauce


Directions:

• In medium heat, saute garlic in oil until fragrant and lightly golden
• Stir in cooked rice, add fish sauce a little bit at a time, and cook on medium-high until slightly crunchy bottom is achieved
• Add salt and pepper if needed