How To make Mandarine Rice
Stephen Ceideburg 200 ml Raw rice
550 ml Water
1 Carrot
2 tb Olive oill
2 Mandarines, zest and juice
40 g Slivered almonds
100 g Sugar
1/2 ts Saffron threads
1 tb Sultanas
This celebratory rice dish is a little fiddly to make the first time, so save it for a weekend when you feel like cooking. Its sweetness marries very well with savoury foods, from the Middle Eastern braised lamb dishes for which it was devised to Indian curries and South-East Asian coconut curries. Wash 200 mL rice in several changes of water until the water runs clear. Then soak the rice in 550 mL water for about an hour. Drain in a sieve. Cut 1 carrot into fine diagonal slices, then julienne the slices. In a large pot which can go from stove top to oven, heat 2 tablespoons of olive oil and cook the carrots, stirring, until they are golden, then remove from the oil (reserving the oil in the pot) and drain. In a saucepan, make a syrup. Zest 2 mandarines then juice them and make the juice up to 150 mL with water. Add both zest and liquid to the saucepan, together with 40 g slivered almonds, 100g sugar and half a teaspoon of saffron threads. Bring to the boil and cook gently for about half an hour, stirring often, then add carrots and a tablespoon of sultanas and cook, stirring, for a few minutes more. The syrup should be quite thick but not burnt. Remove from the heat. In the carrot pot, reheat the oil and stir in the drained rice until it is transparent. Add 230 mL boiling water and stir gently over a low heat till the water has almost gone. Cover the rice with the syrup, put on the lid and bake in a 160-170 degree C oven for half an hour. Uncover, stir to mix and serve. From an article by Meryl Constance in the Sydney Morning Herald, 6/29/93. Courtesy, Mark Herron.
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Got a tonne of mandarins you need to use up? Well here's the deal, cook them with chicken and serve them with steamed rice and you will be licking your lips for days! Here is the recipe;
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This copycat version of Panda Express Teriyaki Chicken is everything you love about the original, from the grilled pieces of chicken to the sticky-sweet teriyaki sauce.
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TERIYAKI CHICKEN
INGREDIENTS:
1.5 pound chicken thighs (boneless and skinless)
2 tsp soy sauce
1 tsp sesame seed oil
1 tsp garlic powder
Marinate 30 min up to 3 hours
2 tbsp oil
cook chicken till chicken is done. 5 min each side
TERIYAKI SAUCE:
1/4 cup soy sauce
1/2 cup sugar
1 tsp garlic powder
1 tsp ground ginger
1 tsp lemon juice
1/3 cup water
1 tbsp cornstarch
2 tbsp water
mixed together
top the chicken with the sauce. so good.
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Ginger Rice Pudding with Mandarin Oranges Recipe from Chef Victoria Love
Watch Chef Victoria Love demonstrate how to make Ginger Rice Pudding with Mandarin Oranges using fresh and candied ginger.
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Chef Victoria Love’s
Ginger Rice Pudding with Mandarin Oranges
⅔ Cup Extra Long Grain Rice (5 oz)
1 ½ Cups Water
2” Fresh Ginger, peeled
4 Cups Milk
1/3 Cup Sugar (3 oz)
1 Tablespoon Vanilla Extract
¾ Cup Golden Raisins (4 oz)
1 Tablespoon Candied Ginger, finely chopped
1 Can or 2 Snack Cups of Mandarin Oranges
1. In a 2 quart saucepan bring rice and 1 ½ cups of water to a boil over medium high heat.
2. Lower heat to a simmer.
3. When the water has evaporated from the pot pour in the milk, stir with a wooden spoon.
4. Bring to a simmer stirring frequently until mixture begins to thicken for about 30 minutes.
5. On a cutting board with a non-slip mat cut candied ginger with a paring knife into a fine chop.
5. Stir sugars and raisins into mixture and continue to thicken the pudding to desired consistency.
6. Remove pot from heat, stir in vanilla and candied ginger extract.
7. Spoon pudding into glasses, top with mandarin oranges and serve warm.
How to make fried rice - Fantastic Recipes | Mandarin Oriental
Discover how to make fried rice with this recipe from The Landmark, Mandarin Oriental, Hong Kong. Follow us on Instagram @mo_hotels or subscribe for new recipes every Friday.
Ingredients
400g Rice, white
2 Egg, large
3 tbsp Oil, vegetable
50g Ham, diced
8 Shrimps, shelled and deveined
50g Peas, chucked
50g Carrot, diced
2 Spring Onion, chopped
1 tbsp Light Soy Sauce
1 tbsp Sesame Oil
Fine Sea Salt
Method
1. Heat up 1 tablespoon of cooking oil in a pan and fry the peas and carrots until soft. Transfer to a plate and put aside.
2. Use the same pan and heat up 1 tablespoon of cooking oil. Fry the shrimps until slightly seared. Transfer to a plate and put a side.
3. In the same pan, heat up the remaining cooking oil and pour the eggs and the rice in the pan. Give it a quick stir so the egg and the rice can mix well.
4. Add the peas, carrots, ham and shrimps. Mix together and season with the sesame oil, soy sauce and salt.
5. Finish it with the chopped spring onion.
6. Serve hot and enjoy.
Can This American Follow A Recipe In Mandarin?
Can Jasmine successfully teach Katie how to make one of her favorite dishes, Jumeokbap (Korean Rice Balls), while only speaking Mandarin? For this cooking challenge Katie is allowed three life lines: Google it, call Jasmine’s brother and call Jasmine’s mom. Watch to find out how many life lines she ends up using. Do you think you could remember all the ingredients?
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