The food game.
- Thread starter Syn
- Start date
kenya
Avid Member
Frans, do you have a good recipes for saffron rice? I bought a tin of saffron the other day and just haven't gotten to use it yet but would like to. It is Spanish saffron, btw.
dodolah
Retired Moderator
Hey Kenya!
Unfortunately, Saffron is the least spice i've ever use when I cook.
I usually cooked it for the sauce with roasted chicken.
I do however have a recipe for Indonesian rice. (I have never tried it with saffron, but I say it should work wonderfully as well). Saffron never intended to be used in massive amounts. It only serves best as a hint of taste, imo.
I never measure when I cooked. I admit that I should. But, I usually am too lazy to deal with cups and so on. I developed this 'weird' way how to measure.
If you are lazy, you can just dump the whole thing in your rice cooker and let it cooked the rice for you.
But, the taste won't be as good as the one you cooked manually.
Jasmine rice, washed (up to you how much.. usually I put 4 cups)
thin or light coconut milk (3 cups)
1-1/2 tsp salt
2 bay leaves
2 kaffir lime leaves -if you like your rice to smell more orangey, you can add 2 more lime leaves.
2 lemongrass, white part, crushed
(you can add a sprinkle of saffron as well. But, very little. They can be overbearing when you put too much).
-if you can somehow get your hands on 'Pandan' leaves (idk how though
):
get 3 leaves and put them into knots like this:
and let it cook with your rice... then OMG!!!!! the whole house will smell like someone is baking a fresh batch of cookie hmmmmmmmm.. and your rice will taste and smell heavenly!!!
Direction:
1. half cooked your rice and put 1 pandan knot leaf while you are cooking it.
throw away leaf when you finish.
2. On another pan, put coconut milk, pandan leaves, bay leaves, lime leaves, lemon grass. Bring the milk to a boil. Use wooden spoon if possible.
Something about metal touching the milk that makes it taste not so good (probably just me being nit picky but I stand firm to this belief
).3. put the half cooked rice until the coconut milk half absorbed. then put in a very tiny amount of saffron (not necessary. But, you could if you want).
Continue till the whole milk is fully absorbed. then took all the leaves away (except saffron of course).
4. continue steam the rice till it fully cooked.
Then you can get creative on what you want to put on your rice.
but, traditionally, we put:
Fried chicken, fried boiled eggs with chili paste or julienne omelette, indonesian fried tempeh/ or fried tofu, fried anchovy with peanuts, and beef curry (but not the whole sauce. just a bit of the sauce and the beef).
Sprinkle the rice with fried shallots.
The saffron will give a bit of yellowy red smear on your rice.
O GOD!!!!! now I'm salivating while typing this..
That's IT! I'm cooking this tonight!
Here's a foretaste of the dish romanticized with blurry edges. lol
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dodolah
Retired Moderator
careful on the saffron.
put it too much, you'll ruin the taste.
they tend to overwhelm the other spice.
kenya
Avid Member
Oh I know- I won't put saffron in it, actually. Saffron is more Spanish and Indian rather than Indonesian, right? I know to use just a few "hairs"- they are actually the stamens (or anthers...?) of the saffron crocus and are very strong tasting little things. I was just curious if you had any recipes for dishes that used it.
kenya
Avid Member
Also, I am SO with you on the measurement thing. I go by intuition and I cook very well. Baking is the only thing that you need to pay attention to measurements in, but even then you can mess with it to make it different (I almost always add extra vanilla to everything I bake, for example)
dodolah
Retired Moderator
ahahaha!!! yup!
My weirdest method is making a circle movement on a pan when I drizzle olive oil.
1 circle equal to 1 tbs.
my GF gave me a weird look. "How the heck you know it's 1 tbs?!"
"I know! just relax already. the food will came out great, I promise!"lol that's our usual argument in the kitchen.
I cook more than she does. I like spoiling her with good food. (plus, i like food myself hahahahahaha!)
Syn
Avid Member
Anytime! There is a danger that i gotta warn you about my beef stew. After eating it, you will go home very comforted and sleepy. The next morning, you will feel a sudden guilty urge to go to the gym
I seriously would not mind as long as it tastes good! I go to the gym (or try to) everyday, or at least run, anyways.
sandrachameleon
Chameleon Enthusiast
shouldnt have read this post again. Makes me hungry
luckily I made lentil soup today and I'm just sprinkling some fetta atop another little bowel yum
luckily I made lentil soup today and I'm just sprinkling some fetta atop another little bowel
yum
chambabysitter1
New Member
After reading Dodo's amazing cooking skill, I'm thinking an SBCK meeting should contain a BBQ or potluck sometime. Mmmmmmmm
chamelisa
New Member
Dodolah, I would like to invite you over for dinner so you can make it for us. LOL! That looks soooooo good!
Can't we do a SBCK dinner sometime? Oh, how about we all meet up for dim sum on a Sunday for brunch?
Now I'm totally craving barbecue pork bao. Steamed, of course!
Can't we do a SBCK dinner sometime? Oh, how about we all meet up for dim sum on a Sunday for brunch?
Now I'm totally craving barbecue pork bao. Steamed, of course!
Authentic Indonesian food:
Coconut milk beef stew and rice hmmmmmmmmm
Actually, I can cook a mean coconut milk beef stew..
So far, no one- who is not a vegetarian- can deny a second serving of my stew.
or
Indonesian Yellow Bashmatti Rice with Fried chicken, fried meatballs, julienne eggs omelette, grilled beef and fried noodles.
chamelisa
New Member
Wow! I think we were on the same wave length there!!!
chameleon97
New Member
Yup we doo!!!
I also love kraft dinner with hotdogs sliced in it (I think i said it already) oh well, its worth saying twice!
o yea and that
chamelisa
New Member
There are some good places in Glendale I hear. Apparently good enough to make the L.A. Times a few years back as the best dimsum around.
Pick a Sunday and count me and my family in!
