Rebecca's Cooking Journal

salt and pepper

Posts Tagged ‘rice’

Hawaiian Haystacks

I was trying to think outside the box when I’ve planned my meals this month. Each week I gave myself a new recipe to try, but I didn’t want to be overwhelmed, so I went with ones that sounded easy.

First I tried Hawaiian Haystacks, and Raisin (my three-year-old) loved them! His favorite aspects was the ability to build it himself, but he also loved the pineapple and chow mein noodles, which made it fun.

If you don’t know, it’s a chicken mixture on a bed of rice, with what ever toppings you want.

Toppings we had: tomatoes, spring onions, pineapple, coconut, chow mein noodles, almonds, cheese.

I used a recipe I found online and the cannned Cream of Chicken soup made it far too salty. I’ll try it again sometime without using canned products, but I must admit, it made it nice and easy!

Get the recipe from Cooks.com >>>

Congee and Deep-Fried Sugar Taro

(I can’t believe the month is two-thirds over and I haven’t posted any recipes yet! Oops!)

I hosted a book club for a novel that took place in turn-of-the-century China, Snow Flower and the Secret Fan by Lisa See. To make the book club fun, I made two foods that were mentioned in the book.

The first was Congee, which the main character, Lily served to her children and in-laws during a local outbreak of typhoid. While the other people ate diseased chicken and subsequently died, Lily kept her family alive with this simple rice dish.

I don’t think Lily’s congee was anything more than water and rice, but I added vegetables to mine, based on a recipe I found at the website Appetite for China. It was very good, although I put in too many sliced scallions. It was also easy; most of the work was slicing the vegetables, and then it simmered for a long time. I intend to make it again!

Get the recipe from Appetite for China >>>

For desert, I made Deep-Fried Sugared Taro. In the book, Lily met her friend Snow-Flower at a village every year, and they always ended their trip with a serving of this delicious desert.

Taro root is not a vegetable I’ve ever tried before. It tasted a little bit like potato, and so the deep-frying method made it a bit like French Fries. I then placed it in melted sugar, and so it was a sweet treat. Unfortunately when I made it, the sugar had been warmed for a little too long and had started to solidify again; it subsequently did not coat the fries very well. While I probably won’t ever try it again, I am nevertheless glad I gave it a try. Note that leftovers did not keep well as they got all soggy.

I got the recipe from Lisa See’s site. It was a fun way of making the book real for the book club meeting.

Get the recipe from Lisa See >>>

Arroz con Crema

This is a delicious rice casserole option. What else is there to say? I liked it. It was easy and tasty. I’ll definitely make it again.