Rice
Easy Mushroom and Asparagus Risotto in Seafood Stock
I’m sorry I don’t have a picture with better table styling, because this was cooked over the stove without any planning and that evening, I was quite frustrated! Having cooked the awesome-nest risotto I’ve ever cooked (I’ve only cooked it once) last year, I was dying to go at it again but wasn’t quite prepared to ladle boiling stock over rice every few minutes until they were cooked. And so I set out to do what I thought was a clever thing. MAKE RICECOOKER RISOTTO. I had everything planned. The amount of rice, the stock, the asparagus, the mushrooms, the timing. Everything. Except the ricecooker.
Rice-cooker Yam Rice 芋头饭
We were at Cold Storage, King Albert Park the other day thinking of what to cook for dinner when Jason said, why not yam rice? Okkkkk although I have not cooked it before, I have seen my mom cook it. It shouldn’t be too difficult! I did a mental stock-take of what I had at home to ensure that budget-wise, the dish is “cookable” (I’m not exaggerating, he will sometimes “order” hokkaido pan-seared scallops and cod fish out of the blue!) and recalled that I had some chicken fillet, chinese sausages and mushrooms, and all I had to grab were a medium sized yam and some spring onions.
