Sweet Potato Rice

After the holidays there seems to be a surplus of sweet potatoes in the house and I can’t seem to figure out what to do with them all. Well other than to make desserts and such for the most part, but I found a recipe that used sweet potato in a different way, it’s called Sweet potato rice (Gogumabap). It is a healthy and filling dish.

Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta-carotene (a provitamin A carotenoid), vitamin C, vitamin B₆, manganese and potassium. Pink, yellow and green varieties are also high in beta-carotene.

Perfect for the cold winters and tiring nights. Simple to make and inexpensive.

I will be combining two different recipes to make it as simple as possible. Gogumabap requires a pot or stone pot to cook the dish. Instead I will be using a rice cooker, like in Sweet Potatoes Rice (地瓜飯).

Here are the ingredients needed for this recipe:

• 3 cups long grain rice
• 2 sweet potatoes (washed, peeled, & cut 1/2 inch cubes)
• 3 cups water/chicken broth/vegetable broth (or any type of combination)

Sauce

• 1/4 cup green onion or Chinese garlic chives, minced
• 1 clove garlic, minced
• 2 Tbsp. soy sauce
• 1/2 tsp. honey
• 1 Tbsp. vinegar
• 1/2 tsp. sesame oil (suppose to use 1 Tbsp. sesame seeds, but didn’t have any)
• 1/2 tsp. red pepper flakes (more or less)
• 2 tsp. red wine vinegar (optional)

Step 1: Wash the rice and rinse 2-3 times.

Step 2: Fill the rice cooker according to the instructions of the model with water/broth combination.

Step 3: Add sweet potatoes to the rice and begin rice cooker.

Step 4: Meanwhile, in a small bowl combine the sauce ingredients until well mixed.

Step 5: Serve sweet potato rice in a serving bowl and spoon the sauce on top.

Notes: You can add a fried egg to add a protein to the dish.

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Beef Bowls

While living in Miami I had tried my very first beef bowl and it blew my mind. I just had to make some. So I will be attempting to recreate a traditional beef bowl today.

Here are the ingredients needed for this recipe:

• 5oz. thinly sliced beef (I will be using veal, didn’t slice it thin enough)
• 1/2 medium onion, chopped
• 1/4 oz. (2 tsp.) ginger root, grated
• 2 servings of rice
• 1 1/2 Tbsp. soy sauce
• 1 1/2 Tbsp. sake
• 1 1/2 Tbsp. sugar
• 1/2 tsp. salt
• 1 1/4 cups hot water

Step 1: In a large pan, add in the onion and hot water and bring to a boil.

Step 2: Allow to boil for 7 minutes, or until the onion is soft.

Step 3: Add the sake, sugar, salt, soy sauce, ginger and beef; stir, cover, and boil for 8-10 minutes over medium heat.

Step 4: Taste and add more sugar and/or soy sauce if needed.

Step 5: Serve over the steamed rice.

Notes: Leftover broth can be used for dipping.

Pandan Rice Cake

Today I wanted to test out a steamed cake, but not just any old steamed cake. A pandan rice cake and not just any old pandan rice cake, but a double layered cake. This will be my first try at making this cake. So let’s hope it turns out alright.

Here are the ingredients needed for this recipe:

Layer 1:

• 1 cup glutinous rice (sweet/sticky rice) soaked in water for 30mins – 3hrs
• 1 1/4 cup coconut milk
• 3/4 tsp pandan paste
• 2 Tbsp white sugar, brown sugar, or maple syrup
• pinch of salt

Layer 2:

• 1 1/4 cup coconut milk
• 1/2 cup white sugar, brown sugar, or maple syrup
• pinch of salt
• 3-4 drops of pandan paste
• 2 Tbsp rice flour

Step 1: Use a steamer for this cake, place a greased or parchment paper lined 9-in cake pan inside steamer

Step 2: After soaking the rice, drain, rinse, and stir it together with all the 1st layer ingredients. Mix well.

Step 3: Pour mixture into cake pan and even out the surface with a spoon or spatula.

Step 4: Place in steamer, cover, and allow to steam on high heat for 20 minutes or when rice has absorbed the liquid.

Step 5: While first layer is steaming, beat the eggs for 30 seconds

Step 6: Add the coconut milk, sugar, salt, and pandan paste.

Step 7: Sprinkle the flour over the batter (if not it will clump)

Step 8: Beat by hand or electric mixer until batter is smooth

Step 9: Strain the batter

Step 10: When the 1st layer is cooked, gently press down on it with a fork or spatula to even out the layer ( I got a bit impatient with it so I didn’t think to allow it to cook longer to absorb more of the liquid)

Step 11: Slowly pour the 2nd layer mixture over the 1st layer (hence the reason it has the darker green floating up a bit)

Step 12: Cover the steamer and reduce the heat to medium

Step 13: Continue to cook for another 20-30 minutes, or until the custard has set (to check: insert a fork and should come out clean)

Step 14: Optional: Use the under side of a greased spoon and smooth it over the surface of the top layer as it is setting (allow to develop a crust before doing this) if you do this several times this will even out the layer and give the top a nice sheen.

Step 15: Allow cake to cool for at least 10 minutes before cutting into it.