Bacon and Mushroom Baked Rice

Ah.. baked rice. It's a Hong Kong cafe thing mainly. I was going to make carbonara and then I realise I don't have cream. So, what I did was making baked rice instead.

Pretty simple really: cook rice as per usual. We haven't got the rice cooker an adapter yet so I had to cook it in a pot the "old fashion" way. While the rice is being cooked, make the mushroom sauce. (recipe below)

Now the rice was done, add bacon. Pete and I get the bacon pieces because it's cheaper and "pre-chopped". We don't really eat whole rasher of bacon that often anyway. So add that on top, and put it in the oven at 180C.

Meanwhile, grate your cheese, enough to cover the dish, and make some bread crumbs. It's my trick really: just run a fork in the flesh part of the top of the loaf of bread. We use Vogel which means it's got yummy linseeds and soy goodness too. :) Just make it a wee bit more special.

Now: the rice and bacon should be warmed (it should only take about 10 minutes to grate those cheese and make those breadcrumbs. You do not need that much cheese!), put the mushroom sauce on, covered with cheese, and sprinkle the breadcrumbs. Back in the oven (still 180C) for about 25-30 minutes, basically until the cheese is slightly toasted on top.

I think I made a bit too much, so leftovers for tomorrow lunch I think. A mate's wedding tomorrow (on a Friday... a Lenten Friday too! Heh.) so I think that should be handy for us just because we head off. :)

Mushroom Sauce
It's basically a white sauce with mushroom in it. If you use pre-package stuff you probably want to heat it up with the mushroom in it. If you are making it from scratch, here's how (from the all-mighty Edmund's Cookbook :))

1. melt 50g butter in a pan
2. add your mushroom. I added about 1.5 cups of chopped mushroom. Depends how "mushroomy" you like it I guess.
3. Once the mushroom is softened and you can smell the gorgeous mushroom aroma, add 3 tablespoon of plain flour. Stir.
4. By now you should have a gluey mess. Heat it until it's a big foamy and bubbly. Then gradually add 1 cup of milk. The trick is to add a little, stir the heck out of that thing, and then add a little again.
5. Add salt, pepper, parsley, and whatever else that may take your fancy. :)
   

Chinese satay mushroom

So I've some left over Japanese curry from a few days ago (seriously: the third time you reheat that Japanese curry is the best, when the potato just about to melt... yum!), but not enough for the two of us. So, quick stock take of the fridge, I bought some Phoenix Tail mushrooms, cheese, and some lettuce so I thought mushroom salad sounded nice...

So, exhibit A: meet the lettuce. Pete confirmed that YES being a bit red around the edge is normal. I didn't really believe him but what the heck. Not like we had anything else. Lettuce were cut (and after last time when I used half a lettuce and realised that boys don't like salad... I only used about a third of what's shown) We have our salad... Yay!

Now, the mushrooms. I just bought these simply because they look yummy, and the fact that I vaguely remember mum stir fried it before and I liked it. So, cut them up in strips, and stir frying we went. I cut the stem part out but at the end decided they can join in the fun too. I cooked about half of that box. Added about a teaspoon of Chinese satay paste (literally "sand tea sauce" in Chinese, but I can say for a fact that it tasted nothing like sand), and one and a half teaspoon of soy sauce. Mixed them up til they're all nicely coated, and off to the frying pan they go. At the end I didn't put it in the salad because I've decided that would be insane (it's too salty and "Chinesey" to be in a salad) so I put them in a separate plate, and we can add however much we want.

The results:

Tada! (my curry not shown in picture. :) Don't worry we had more rice than that for dinner). The mushroom proved to be a success and I might even add meat and tofu tot he stir fry next time I do it. I've also decided that the secret to Chinese cooking is all to do with adding the right sauce. Man I love that Chinese satay paste though. They do make everything taste good. As a bonus tips, Chinese satay paste can be made as a wonderful dip for steamboat with soy sauce. Depending of how much of that slightly spicy taste you like just adjust the soy sauce to satay paste ratio. I was bought up by a father who refuse to use recipes so I wouldn't know what a "right" ratio is. Usually I put a heaped teaspoon of the paste and mix enough soy sauce in it to make it into something I can called liquid. :)

Finally: Putting my blog is good use

Some of you might realise that I don't update this blog too often. It's either because I got less busy or the fact that I don't really have time to be funny once I moved into this new place with Pete (lots of little things to be done). But fear not, for I thought of a good use for this site.

From now on this blog will be used to blog my cooking adventures. Neither Pete and I were really into cooking before, and now that we're thrown in the deep water, we just have to learn.

Well, *I* just have to learn.

So there you go. :) And now, I have to cook dinner....