CHOCOLATE CHIP RICE KRISPIES SQUARES

chocolate chip rice krispies squares!

                             

                                     butter your baking dish well and your life will be made a lot easier later on...

everything with be sticky, including your hands!
spray pam on your spatula to smoosh the rice krispies down into the dish

unlike me, you will wait an appropriate amount of time to cut your squares so that they come out with clean edges

 impatience is delicious nonetheless!

For a tried and true Rice Krispies Cereal Square recipe, try this classic one HERE if you don't like chocolate chips *horrors!*

What a perfect snack for the kids' lunch boxes!  When you add in some other healthy optional mix-ins (ground flaxseed is my favourite), you can alleviate the sugar-guilt by rationalizing that you've added something healthy in there!

Cakebrain's Chocolate Chip Rice Krispies Squares

makes a LOT of squares! This is a double-batch to fit my large rectangular pyrex baking dish.

• 1/2 cup margarine
• 8 cups marshmallows
• 1 tsp vanilla extract
• 12 cups rice krispies cereal (get the brown rice, gluten free cereal!)
• 1 cup dark mini chocolate chips
• optional: nuts, sprinkles, more mini marshmallows, chocolate-covered candies, other types of cereal  [evil mommy idea: mix in ground flax! i do it all the time!  ;p]

1. Melt margarine in a large microwave-safe container (I used a pyrex bowl) along with the marshmallows for 2 minutes.   Continue to heat for one minute intervals until you see the marshmallows start to puff up slightly.   Using a rubber spatula, test the marshmallows by stirring them.  Continue to heat in short spurts until the marshmallows are melted and can be stirred smooth.   Remove from microwave. Stir in vanilla.


2. In a large mixing bowl, add the cereal.  Stir in the melted marshmallow mixture, incorporating the cereal.  Continue stirring until coated well.  Toss in the mini chocolate chips.  If your marshmallow mixture is still hot, you will see some of your chocolate morsels melt.  It's okay...just carry on!  If you would like to add any other optional mix-ins, do it now!


3. Press into a large rectangular buttered baking pan (or sprayed with non-stick spray). Allow to cool; cut into squares.

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COCONUT-VANILLA RICE PUDDING BRULEE

Coconut-Vanilla Rice Pudding...Brûlée

Any rice will do for your pudding.  I used Jasmine because that's what I had on hand.

This recipe for rice pudding just happens to be Gluten Free and Dairy Free.  I used canned coconut milk (Aroy-D Brand).  Make sure you stir up the coconut milk in the can before measuring out.  The recipe has so few ingredients and is super easy!  You can make these ahead, you can leave off the sugaring process entirely and just eat it plain.  You can also eat it cold or warm.  Just nuke individual servings in the microwave (make sure you cover the pudding in the microwave or it may explode like it did in my oven! eep! rice pudding explosion! don't say I didn't warn you!)

Sprinkle a layer of organic evaporated cane sugar over your rice pudding.  Make sure your container is oven-proof!

Ready your blow torch (you can do several at a time on the top rack of your oven and use the broiler)

Brûlée your sugar.

Check. Did you miss any spots? you can add some more sugar and torch those areas again...

 COCONUT-VANILLA RICE PUDDING BRULEE 

• 1/2 cup rice [I used Jasmine, but a short or medium grain will be creamier]
• 1/4 cup sugar [I used organic evaporated cane sugar.  If you like it sweet, use up to 1/2 cup sugar]
• 2 cups coconut milk 
• 1 teaspoon vanilla extract [I used vanilla bean paste]

1. In a large heavy saucepan, cover rice with water and bring to a boil [I used 1 1/2 cups of water]
2. Reduce and simmer on low heat, covered for 15 minutes.
3. Add sugar, coconut milk and vanilla extract.  Simmer over low heat for 15 minutes.
4. Stir until excess liquid has evaporated.  
5. Distribute the rice pudding in ovenproof individual ramekins.  [You can make these ahead up to this point and store covered in the refrigerator]
6. Sprinkle extra cane sugar [granulated will do] until you cover the entire surface of the pudding.
7. Either brûlée your pudding tops with a torch or broil in the oven until golden brown.
8. Serve immediately.

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FEED A COLD: ANCIENT CHINESE CURE FOR A SORE THROAT

Ancient Chinese Secret Clay Steaming  Cups…

haha! actually, they’re only a few years old.  I purchased them in Chinatown in Vancouver and they merely look rustic.

My maternal grandmother had a set of these and my mother has her own set.  They are a distinctly southern tradition and can be found in Asian bakeries around town in Metro Vancouver. BTW, check out my paternal grandfather’s heritage village area (our particular village in Kaiping (Hoiping) is called Xicun( “Shrimp Village”)…it made the UNESCO list of heritage sites!  cool eh? 

These clay molds, or “buut jai” are similar to muffin tins and are specifically designed for a Chinese sweet made of rice flour and sugar.   When I was young and living with my maternal grandmother, Poh Poh,  during the summers after my grandfather passed away,  I ate many a confection made entirely of sugar and rice flour.  This particular sweet is close to my heart as it is comforting.

As with all homey desserts, this one lacks in pizzazz and beauty.  However, it is a favourite among children.  The rice pudding cakes are slightly chewy if made properly and a little sweet but not cloyingly so.  The little cakes must have a belly button in my opinion—signifying that is has been made properly.  Otherwise, it’s a fake.  A farce.   haha.  Some people put red beans in theirs (uck!) or use brown sugar (meh!) but in our household, the clean lines, the empty belly button and the pure white Buut Jai Goh is da BOMB!

My daughters have a sore throat and dry cough right now and there’s not much I can give them other than Manuka honey for the throat, green tea and some cough drops with even more manuka honey.   I recall when I was young, how eating Baak Tong Goh ("White Sugar Cake", a fermented kind of super sweet rice pudding cake) or a Buut Jai Goh would alleviate my sore throat.  The sticky rice pudding would coat the throat temporarily and it would make me feel all better for a little while.

My maternal grandmother is no longer with us, and my mother was never one to make something from scratch if it could be purchased easily at a local bakery; but I sure have a passion for reliving the good ol’ days!   In a matter of an hour, I had these on a plate ready for my daughter to eat.  Bebe loved it and ate 2 right away.  Bib didn’t think much of it and declined them.  Her loss. 
click on for the recipe...

BUUT JAI GOH (Clay Bowl Steamed Sweet Rice Cakes)

• 1 1/4 cup rice flour
• 2 cups water
• 2/3 cup sugar (or lightly packed brown sugar)
• 1/2 cup cold water

1. Prepare steamer:  preheat empty clay bowls (or small rice bowls) on high heat.  This recipe makes 15 cakes.  You may have to adjust for the size of your bowls.   [tip: I like to spray my bowls with Pam to allow for easier removal if the cakes later]
2. In a large saucepan, combine the 2 cups water with the 2/3 cups sugar and heat until sugar is dissolved.  Allow to cool.
3. In a large mixing bowl whisk the rice flour while slowly incorporating the 1/2 cup cold water.  The batter will be thick.
4. Slowly pour the sugar mixture into the rice mixture, whisking to thoroughly combine.
5. Carefully pour the mixture into the preheated clay bowls.
6. Cover and steam for 20 minutes.  If you’ve done this right, you’ll get an indent in the centre; what I like to call a “belly-button” in the middle of your little cake.
7. Important:  remove the clay bowls from the steamer and allow to cool on the counter for at least an hour or until set.  Use a wooden skewer to remove the cakes from the clay molds.   When cooled, store covered with plastic wrap at room temperature.  You can briefly resteam the cakes if you like to eat them a little warm.  I like mine at room temperature.

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SUPERSIZED SUSHI: GIGANTIC CALIFORNIA ROLLS

Have you ever had a craving for sushi?

I was at the local market handling a perfectly ripe avocado when the craving hit. I immediately added the avocado to my basket along with some of that fake crabmeat (surimi) made out of pollock. A fish with such an unappealing name surely needs to be processed into something else.

I had a 5-sheet package of "fancy" grade sushi seaweed in my cupboard at home, some Kokuho Rose brand sushi rice, a bottle of seasoned rice vinegar, and that weird Japanese mayonnaise in a squeeze bottle (Kewpie mayonnaise). Those are the makings for California Rolls!

Here's my recipe--actually I don't really use a recipe, I just kind of wing it, but this time I measured for your sake!

JUMBO CALIFORNIA ROLLS

these ingredients are the basics for a California Roll but you can kick it up a few notches by using the optional ingredients

3 cups cooked short-grain rice (white or brown) [I used Kokuho Rose brand]

1/4 cup seasoned rice vinegar [this comes prepared in a bottle]

2 cups surimi (fake crabmeat)

1 ripe avocado, sliced

1 package sushi seaweed [I used a fancy grade 5-sheet package--the more expensive the seaweed generally, the tastier it is]

optional: these ingredients will definitely make your rolls tastier!

julienned English cucumber, tobiko for garnish, toasted sesame seeds, real crab meat
This is surimi. I know it's fake, but it's delicious!
You can substitute real crab meat if you're made of money. But if I were you, I'd rather splurge on the seaweed.

• In a large bowl, combine the seasoned rice vinegar with the hot cooked rice. Set aside to cool. Toss gently occasionally.
• Using a bamboo sushi mat, lay the roasted sushi seaweed glossy side down. Usually there are little indentations on the seaweed--these should run vertically on the mat.
• Spoon about 1 cup of the cooled seasoned sushi rice onto the seaweed. Spread the rice evenly over the seaweed. I often use a little paring knife to help me spread...I know, it's not orthodox but it keeps my hands from getting sticky! Real sushi chefs wet their hands in clean water continuously so the rice doesn't stick. They just use their hands to spread the rice.


• Take whatever filling you desire and line it up along the bottom edge of the seaweed/rice mat. Of course if you use other fillings, you won't have a California roll. I've used canned salmon or tuna, cucumber, cooked egg (scrambled), red peppers, teriyaki shitake mushrooms and the list goes on and on. Pretty much anything goes. If you want, you don't have to use raw fish at all. At this point, you can also add the mayonnaise or other thick sauces as well.


• Using the bamboo mat, roll the sushi away from you. Use the mat to help press close the roll.


• Slice the sushi rolls with a sharp knife. It helps if you clean the knife sporadically. Often, with the larger rolls, I use a serrated bread knife to cut the rolls. It helps avoid crushing the rolls (I know! also unorthodox and not very Japanesey--I'm not Japanese!) It works. Take my word for it. You won't have smushed rolls.


• Serve with a high grade soy sauce for sashimi/sushi. I like Yamasa. Kikkoman is good too. Pickled ginger and wasabi will only make it better.

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COCONUT VANILLA BEAN RICE PUDDING

coconut vanilla bean rice pudding brulee
Yes.  This picture is mine.  All mine!  See what the hubbub is about.

This recipe is creamy and deliciously rich. If you love the flavour of coconut, this rice pudding is for you. It incorporates a velvety custard into coconut milk-infused jasmine rice and becomes a decadent dessert suitable for entertaining. My friend N is a fan of coconut and has requested this recipe. I've adapted it from Kate Zuckerman's A Sweet Life. In my rendition, I use a vanilla pod whereas she uses cardamom. For entertaining, I have bruleed the tops in individual dishes and they were fantastic.
One note: if you notice your custard curdling and it looks grainy, you can rescue it by whisking it vigorously using a wire whisk while it is still hot. Or, you can use a blender food processor or stick blender to puree the curdled custard for a minute or two.

Enjoy!

COCONUT VANILLA BEAN RICE PUDDING
adapted from Kate Zuckerman's A Sweet Life(yields 6 cups, serves 8 to 12)

RICE
1/2 cup plus 2 T jasmine rice or basmati rice
1/4 cup sugar
1 (13 1/2-fluid ounce) can coconut milk
1 cup whole milk
1/4 t salt

CUSTARD
1 vanilla bean (or 1 T vanilla extract)
1/2 cup plus 2 T sugar
1 cup whole milk
2 cups heavy cream
5 egg yolks
1 egg

special tools: fine-mesh strainer

Cook the rice. coconut rice, prepared by baking in a covered pot in the oven

• Preheat the oven to 325 degrees F. Place the rice in a strainer and rinse with cold water. Place the rice in a heavy-bottomed medium-sized saucepan with 2 cups cold water. Bring the rice to a boil and immediately remove the pan from the heat.


• Strain the rice and discard the starchy water. Place the blanched rice back in the pan and add the sugar, coconut milk, milk, and salt.


• Bring to a boil, remove from the heat, and cover the pan with aluminum foil or the lid. Place the pan in the oven and bake until the rice expands, and absorbs all the liquids, 30 minutes. (If the pan is not oven-proof, transfer the rice and liquid to a metal or glass baking dish and cover with aluminum foil). If there is still runny milk in the pan, continue to bake, covered, for another 5 to 10 minutes. When the rice is done, remove if from the oven, leave it covered, and set it aside.

Make the custard.
the cream and vanilla bean mixture, prior to cooking and thickening

• While the rice is baking, make the custard. Split the vanilla bean, scrape out the seeds with a knife and combine the empty pod along with the seeds in a heavy saucepan with 1/2 cup sugar, milk and cream. Bring to a simmer over medium heat. Remove from the heat and allow the vanilla to steep for 10 minutes.

• In a mixing bowl, combine the egg yolks, egg and remaining 2 tablespoons of sugar and briskly whisk for 1 minute. Using a ladle, slowly whisk some of the hot cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot cream, whisking the cream constantly as you pour.


• Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. Remove from the heat and remove the empty vanilla pod.

Combine the custard and the rice

the rice pudding is coconut-custardy-creamy
• Scoop the rice into a large mixing bowl. Pour the hot custard over the rice and, using a whisk, slowly whisk until all of the rice granules are dispersed evenly and the mixture is thoroughly combined. Allow the rice pudding to cool completely.

Serving suggestions

• Portion into oven-proof individual serving gratin or creme brulee dishes.
• Sprinkle with granulated sugar and brulee (under a broiler or with a torch).

Storage
Will keep refrigerated, for 3 days

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OH NO! NOT RICE AGAIN!

you need your cruciferous veggies: beef and broccoli with peppers

nasi goreng

Okay. I've had enough of the experimenting with rice and fried rice. In fact, the rice theme is not my bag and I'm getting kind of sick of it. Today I made Nasi Goreng (Indonesian fried rice) and though I know it looks the same as all the others, it tasted totally different. It called for making a spicy onion paste and the flavours were sweet and briny at the same time. Stomach didn't like it as much as the Thai Fried Rice. My mother liked it though. As well, I thought it too persnickety-finicky to make, considering fried rice is meant to be thrown together. It tasted good, but I thought it wasn't worth the effort. Out of all the rice recipes I've tried this past week, I would say the Thai Fried Rice wins hands down and the Chicken Rice is Bebe's favourite. It in fact wins for the all-time family favourite and is oh so easy.

Here's the recipe for Nasi Goreng in any case.


NASI GORENG (Indonesian Fried Rice)
2 eggs
1/4 t salt
1/3 cup oil
3 cloves garlic, finely chopped
1 t chili sauce or 2 red chilies, seeded and very finely chopped
1 t shrimp paste
1 t coriander seeds
1/2 t sugar
400 g (12 2/3 oz) raw prawns, peeled and deveined
200 g (6 1/2 oz) rump steak, finely sliced
1 cup (200 g/6 1/2 oz) long-grain rice, cooked and cooled
2 t kecap manis
1 T soy sauce
4 spring onions, finely chopped
*steak and prawns may be substituted with whatever meats and veggies you have on hand

1. Beat eggs and salt until foamy. Scramble until set and put aside.
2. Combine garlic, onion, chili, shrimp paste, coriander and sugar in food processor or mortar and pestle and process or pound until a paste is formed
3. Heat 1 to 2 T of the oil in a wok or large deep frying pan; add the paste and cook over high heat for 1 minute or until fragrant. Add the prawns and steak and stir-fry for 2 to 3 minutes, or until they change colour.
4. Add the remaining oil and the cold rice to the wok. Stir-fry, breaking up any lumps, until the rice is heated through. Add the kecap manis, soy sauce, eggs and spring onion and stir-fry for another minute

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CHICKEN RICE "GAI FAAN"

gai faan

If you don't have a clay pot, you can make this in a rice cooker. My zojirushi has a "mixed rice" setting.

chicken rice, "gai faan"

2 cups long grain rice, washed
3 cups chicken stock
1/2 fresh chicken, about 750 g (1 1/2 lb), cut into small pieces [or 5 chicken thighs, cut in chunks. You can throw the bones in for flavour too. You can use boneless chicken too]
2 chinese sausages, cut in one inch lengths
4 cm ginger, thinly sliced
1 green onion, thinly sliced
Marinade:
2 T oil
3 T oyster sauce
1 T soya sauce
1 T Chinese wine
1/2 t sesame oil
1 t black soy sauce
1 t sugar
1/2 t white pepper
1 T cornstarch

Claypot method: Marinate the chicken. Put the rice in a clay pot with the chicken stock, cover and cook over low heat for about 20 minutes. While the rice is cooking, sear the marinated chicken and sausages in a nonstick pan or wok. When the rice has cooked for 20 minutes, spread the seared chicken, sausages, and sliced ginger on top. Cover and cook for another 10 minutes. Sprinkle with spring onions and serve.

chicken rice in my zojirushi rice cooker

Rice cooker method: Marinate chicken. Disregard the liquid measurements and rice measurements in the recipe and use your rice cooker's measuring tools. Measure 3 little "cups" of rice using the cooker's measuring tools. Add stock or plain water according to the number 3 "line" indicated. Sear the marinated chicken and sausages in a nonstick pan. You do not have to cook through. Spread the entire mixture on top of the rice. Select "mixed rice" feature, if there is one; or just press "cook". Sprinkle with spring onions and serve.

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KIMCHI FRIED RICE

Here's a version of fried rice with KimChi added to it. Yum.

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THAI FRIED RICE

There's nothing like fried rice with a bit of kick. I wanted to make some and intentionally cooked extra rice the day before. However, unbeknownst to me, Stomach had packed most of it for lunch. I was looking all over the place for the extra rice but could only find a little container of some in the fridge.

I had to quickly make extra rice, spread it thinly on a cookie sheet and stick it in the freezer to cool before I made my fried rice. Thank goodness it turned out! All I know is it's a bad idea to make fried rice with fresh rice because everything sticks together. I learned that the hard way.

I love making fried rice because you can throw all sorts of stuff from your fridge and get rid of odds and ends of things. Here's a nice hot version I made yesterday. It was great. Of course, use whatever meat and veggies you have on hand in whatever proportions you want. The green curry paste doesn't look hot, but it is!

cakebrain's thai fried rice

CAKEBRAIN'S THAI FRIED RICE
4 cups cooked, cold rice (leftover preferably from night before)
4 eggs, scrambled
3 stalks green onion, chopped
1 onion, chopped
1 T green curry paste
2 T fish sauce
1 t sugar
1 t kosher salt
1 cup bbq pork, chopped
1 chinese sausage, chopped
1 cup shrimp
1/2 red pepper, diced
2 T vegetable oil

1. Heat oil in a nonstick pan or wok. Saute onions on medium heat with curry paste until onions are soft. Add sugar and salt and mix well. Add bbq pork, sausage and red pepper and stir fry for 30 seconds.

2. Dump in the cold rice and using 2 spatulas, break up and separate the clumps of rice in the pan while mixing with the sauteed ingredients. This will take a while.

3. Sprinkle the fish sauce over the rice and continue mixing well. Add the scrambled eggs, shrimp (and whatever veggies and meats you want) and green onions and continue mixing until all the rice is heated through.

4. Optional: garnish with extra chopped onion

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BAAK TONG GOH (SWEET RICE CAKE)

2 cup American long grain rice (Calrose/Texas Long Grain)
2 1/2 cup water
1 1/2 cup sugar
4-5 drops "Yuet Heung Yuen" Lye water (found in Asian supermarkets)
1/2 t. Fast Rising Instant Yeast
1 T vinegar

• Dissolve yeast & 1 T of sugar in water
• Blend rice & water for 18 minutes in a blender
• Add yeast mixture to rice mixture with sugar
• Add drops of lye to the mixture and stir
• Add vinegar and stir
• Let sit at room temperature, covered for 5 hours
• Steam for 12 minutes in oiled, plastic-wrap lined pan on high heat

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