Text 2212, 89 rader
Skriven 2010-09-30 13:51:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: RICE  00930
===================
 -=> Quoting Jim Weller to Dale Shipp <=-

 DS> Gail buys rice in 12 pound bags, enough to last us for many months.

 JW> And I buy the economical 10 kg (22 lb) bags at the Asian store and
 JW> carry two kinds, Thai and Basmati, which is a two year supply for
 JW> us.

That is quite a low rate of use.  I get a 10 kg bag of medium grain
Australian Calrose white rice, which lasts my son and I, plus visitors
for 3 months or so.  I never freeze it, and have never found any
pests.  OTOH, I have bought Pakistani red rice, complete with moth
eggs, which matured and infested some other food.
 
 DS> She then transfers it to a couple of very large jars with a
 DS> rubber seal and pull down latch.

I use plastic jugs with lids, holding about 1.5 kg for general use.

 JW> So what I do is freeze the bags for a week as a precaution against
 JW> bugs, then store them in eskies (insulated picnic hampers) which
 JW> have tight fitting lids but might not be completely airtight. Like
 JW> you I scoop out a one quart jar at a time to have a handy supply on
 JW> a pantry shelf.

We eat pasta about one day a week, and potatoes or similar another
day, and the rest of the time eat rice as staple starch.  I usually
cook 2 to 4 cups at a time in the rice cooker, or more if I want to
save some to make a fried rice.  Occasionally I substitute Calrose
brown rice, which makes a better fried rice.  That will clump well
enough so that chopsticks can pick it up easily.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NASI GORENG - FRIED RICE
 Categories: Mains, Streetfood, Meats, Indonesia, Asia-se
      Yield: 6 servings
 
      2 tb Vegetable oil
    200 g  Chicken; OR
    200 g  ; beef, OR
    200 g  ; pork, in sml cubes
           L    Onions; diced
      1 lg Carrots; diced
      1    Capsicum- red; diced
      1    Capsicum- green; diced
      1    Ginger root, 2.5cm; sliced
      2    Garlic cloves; chop fine
    100 g  Dried shrimpl soaked in
           Water; hot, 15min/drain
           	 2 md Tomatoes; diced
 
  	 1    Onions- spring; sliced 	 4 c Rice- long-grain; cooked
      1/2 c  Tempeh; diced
      1/2 c  Peanuts; roughly chopped
        1 tb Manis sedang
        1 ts Sambal olek
        4    Eggs Cilantro leaves
  
  Heat half the oil in a heavy-based wok on high and stir-fry the meat
  until brown on all sides. Add the onion, carrot and capsicums and
  stir-fry for 2 minutes. Add the ginger, garlic, prawns, tomatoes and
  spring onion and stir-fry for a further 2 minutes. Stir in the
  pre-cooked rice, making sure that it doesn't stick to the base of the
  wok - add an extra 1/2 tablespoon of oil if necessary. Stir in the
  tempeh and peanuts, then pour in the manis sedang and sambal olek and
  toss so that all the ingredients are coated. Stir-fry for a further
  minute then remove from heat.
  
  In a separate frying pan, heat the remaining vegetable oil and
  lightly fry the eggs, keeping the yolks intact.
  
  To serve, fill a small bowl with the rice mix and unmould it in the
  centre of each serving plate. Top with a fried egg and garnish with a
  few coriander leaves.
  
  From: STREET FOOD FROM AROUND THE WORLD By: JAMES MAYSON ISBN: 0 7318
  0589 5 Scanned by: KEVIN JCJD SYMONS, JUNE 2008
 
MMMMM
 
On this day in 1650 Europe's first dating service was begun by Henry
Robertson.

... "Don't mince words, Jim ... what do you *REALLY* think?"
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