Hot damn I’m glad I’m at the point in my cooking life where I can casually whip up a sweet potato congee with crispy mushrooms in soy-black vinegar-mirin reduction
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Adrianna Tanreplied to Adrianna Tan last edited by [email protected]
I have a lot of cheat codes! I make a broth every Sunday that I keep for a week
I have some Chinese mushroom bouillon and Japanese chicken ginger bouillon that adds more fat and depth
I have sweet potatoes that I have steamed separately for a snack
I have leftover proteins (like home cured salmon or roast chicken) to add to things
So very often it’s just shout assembling things I already have
But getting into a rhythm to have those things on hand took time at first
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I also do this out of desperation. I learned early on that if I don’t prep stuff like this for week day meals I get very sad and depressed. I am not the sort of person who can eat a microwaved frozen meal. I just.. don’t like that. Even if I have frozen har gow and dumplings (which I do!) I prefer to steam it in a wok. For all intents and purposes it takes a similar amount of time. Also, I’m more comfortable with a wok than microwave
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Also, if you don’t have time to prep this stuff: get a tiny rice cooker (a $20 mini rice cooker for one), toss jasmine rice into it (don’t even need to wash), cover with water or broth and add a little bit more, add raw leafy veg (bok choy, spinach), add any uncooked protein (chicken etc), dash of soy sauce and pepper, press the button
Come back and eat it after 20 min
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Agnieszka R. Turczyńskareplied to Adrianna Tan last edited by
@skinnylatte May I ask how big is your pot and how many people to feed?
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Adrianna Tanreplied to Agnieszka R. Turczyńska last edited by
@agturcz you can scale up!
For congee I use a 1:8 ratio (1/4 cup rice to 2 cups water / broth for 1 person)
For rice soup I use a 1:10 ratio (1/4 cup rice to 4 cups water / broth)
I can easily cook it for myself for 1. But I can also add more to cook for 4 or more
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Adrianna Tanreplied to Adrianna Tan last edited by [email protected]
(There are also rice cooker cups for microwaves that work in the same way but the nice thing about rice cooker is you don’t have to mess with it. Open it, take some, cover and keep warm. Come back and eat later again. In a microwave you have to fluff the rice and then take it out etc)
A really good high end Japanese rice cooker can keep rice good for.. a couple of days! That’s how I lived when I was more depressed
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Just one if the many of your "shortcuts" I've bookmarked. Thanks!
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Alexander Hamizdat for Harrisreplied to Adrianna Tan last edited by
@skinnylatte ok how long does a cheap rice cooker keep it fresh?
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@QueenOfTheCroneAge Indonesian student dorm room cooking
Mini rice cooker
Rice plus water plus veg on top
Plus leftover kfc chickenHahahah enjoy
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Adrianna Tanreplied to Alexander Hamizdat for Harris last edited by
@alexhammy I would eat everything in it by end of day
Or remove into a container and keep it in fridge
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@skinnylatte Rice cookers are wonderful!
We’ve had one for over a decade. They’re a bit unusual here in Germany; but every Asian person who has seen our kitchen was delighted
Ours is a larger model, topping out at around 2kg of rice. It’s sooo practical!
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Adrianna Tanreplied to Rocketman last edited by [email protected]
@slothrop haha I once visited my Singapore friend at her dorm in a Swiss university
She had Korean, Indonesian, Chinese, Vietnam students
Every student showed up with one rice cooker
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Alexander Hamizdat for Harrisreplied to Adrianna Tan last edited by
@skinnylatte nice!
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@skinnylatte Will it work with fish or other seafood? I don’t see why not. Any tips?
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@evoterra yep fish congee is very common also
and fish rice soup
