Sizzling Crispy Rice Soup Recipe
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Sizzling rice seafood soup is hearty and steaming warm, which makes it the ideal recipe for cold winter days, and it's bound to bring impressions as it sizzles when you serve, adding some playful interaction to your dining experience. Some of the rice crackers absorb the soup and become tender and savory, while the other part of the crackers stay crispy. You get different textures and depth of flavors.
INGREDIENTS
Make the Rice Cracker
1.5 cups of jasmine rice (Amazon Link -
2 cups of water
1/2 tsp of salt
1/2 tsp of garlic powder (Amazon Link -
1/2 tsp of ground white pepper (Amazon Link -
2-3 cups of oil to deep fry
Make the Seafood Soup
300g / 10.6oz of head-on and shell-on shrimp
4 oz of scallop
4 oz of squid
a pinch of salt to season the seafood
some black pepper to season the seafood
2 tsp of cooking oil to season the seafood
2.5 tbsp of cooking oil to sear the seafood
3 cloves of garlic, finely diced
1/2 inch of ginger sliced thinly
1 shallot, sliced thinly
1 tbsp of soy sauce (Amazon Link -
1/2 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of tomato paste (Amazon Link -
85g / 3 oz of carrot, sliced
85g / 3 oz of lettuce stem, sliced
85g / 3 oz of mushrooms
2 cups of hot water
1 tbsp of room-temperature water
1 tbsp of cornstarch
INSTRUCTIONS
Wash the rice several times and drain it thoroughly. Add the rice and water into a pot and bring it to a simmer over high heat.
Put on the lid. Switch the heat to low and cook the rice for another 15 minutes.
Once done, fluff the rice and season it with 1/2 tsp of salt, 1/2 tsp of garlic powder, and some ground black pepper to taste and mix well.
Wrap a baking pan with parchment paper. Evenly spread the rice in the baking pan and press it down tightly.
Stick the rice tray into the oven. Set the temperature to 200 F, and let it dry for 3.5 hours. During this time, come back ever 30 minutes to open the oven to release the steam.
Once done, remove the parchment paper and break the rice into bite-size pieces. Store the rice crackers in a sealed jar at room temperature for up to 6 months and deep fry it whenever you want.
To prepare the shrimp, tear the head off, use a pair of scissors to cut the back open, peel the shell, and remove the vein. Reserve the heads and shells.
Cut the squid tubes open and score them with crisscross pattern.
Use paper towels to dry the shrimp, squid, and scallops. Season the seafood with salt, some black pepper to taste, and a drizzle of cooking oil. Mix well and set it aside.
For the vegetables, peel and slice a carrot into slices, slice a few pieces of bok choy into bite-size pieces, and tear the mushroom into bite-size pieces as well.
Besides that, finely dice three garlic cloves, slice 1/2 inch of ginger, and one shallot.
Turn the heat to high. Add a drizzle of oil. Sear the seafood until golden brown. The squid cooks fast, so you have to take it out of the wok as soon as it curls. Set the seafood aside.
To the same wok, add another drizzle of oil and toss in the shrimp heads, shells, garlic, ginger, and shallots. Stir for a few minutes or until the shrimp heads turn pink. You want to see some orange goodness rendering out from them.
Season it with soy sauce, oyster sauce, and tomato paste. Stir until everything is well mingled.
Switch the heat to high and pour in 2 cups of hot water. Put on the lid and let it simmer over low heat for a couple of minutes.
Use a sieve to fish out the solid ingredients. Now, you have made a rich, flavorful shrimp stock.
Toss in the carrot, mushrooms, bok choy, and seafood.
Quickly mix 1 tbsp of cornstarch with 1 tbsp of water and pour it into the soup. Stir until it thickens. And your seafood soup is done. Give it a taste to see if you need to adjust the saltiness. Set the soup aside for now.
Bring the oil to 400°F. Fry the rice crackers for 30-40 seconds or until the crackers are golden brown.
Fish out the rice crackers and put them on a serving plate. Immediately serve the seafood soup all over the top and enjoy the sizzling sound.
Chinese Rice and Sizzling Chicken Recipe
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Chinese Rice and Sizzling Chicken Recipe
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Sizzling Yee Mee Ala Food Court.
Untuk video kali ni, Che Nom nak masak menu sizzling mengunakan yee mee. Kita buat menu ala-ala food court pulak. Mula-mula Che Nom akan sediakan kuah sizzling, dan kriteria utama kuah sizzling yang sedap ialah kuah nya mestilah pekat, cukup rasa pedas dari cili kering, rasa umami dari cendawan shitake, rasa pedas beraroma dari lada hitam, halia, bawang putih dan juga warnanya mestilah gelap dari perbagai jenis kicap yang kita masukkan. Bahan-bahan pun mudah saja nak sediakan. Kalau makan ramai-ramai satu family waktu panas lagi, mesti best. Dengan kuah sizzling yang panas dan yee mee masih lagi ada rasa rangup tu confirm licin lah makan. Biasanya dimasak bersama sayur dan juga telur.
Kalau tak gemarkan yee mee, boleh ganti kuay teow, mee atau pun nasi.
Jumlah hudangan : 4 orang
//Bahasa Melayu
-------------------------------------
Bahan-bahan:
4 sudu besar minyak masak
4 ulas bawang putih
2 inci halia
8-10 tangkai cili kering (kurangkan cili kering separuh untuk kurang pedas)
500 gram ayam
1 sudu besar serbuk lada hitam
1 sudu kecil serbuk lada sulah
6 cawan / 1.5 liter air
1 kiub ayam
¼ cawan kicap manis
3 sudu besar sos tiram
3 sudu besar kicap cair
1 sudu besar kicap pekat karamel
8-10 cendawan shitake
3 sudu besar tepung jagung
Sedikit air
Gula secukup rasa
Garam secukup rasa
1 sudu besar minyak bijan
Yee Mee kering
Sayur bok choy
Telur
//English
------------------------------------
Ingredients:
4 tablespoons cooking oil
4 cloves garlic
2 inches ginger
8-10 stalks dried red chillies (cut down dried chilli to half for less spicy
500 grams chicken
1 tablespoon black pepper powder
1 teaspoon white pepper powder
6 cups / 1.5 liters of water
1 chicken stock cube
¼ cup sweet soy sauce
3 tablespoons light soy sauce
1 tablespoon thick caramel soy sauce
8-10 shitake mushrooms
3 tablespoons cornstarch
A little water
Sugar to taste
Salt to taste
1 tablespoon sesame oil
Dry yee mee
Bok choy vegtables
Egg
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Sizzling Rice Soup Recipe
This sizzling rice soup is the ultimate treat to prepare on a cozy night in. It's a meal the whole family will enjoy, so be sure to keep this recipe handy all winter long and beyond.
#rice #soup #recipe
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