Dreamy Table

Dreamy Table54 recipes

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All recipes from "Rice"


Bakwan Jagung (Indonesian Corn Fritters)

Bakwan Jagung (Indonesian Corn Fritters)

You can easily find bakwan jagung in Indonesia. From a small food stall to a fancy restaurant that serves Indonesian food you can find this crispy Indonesian corn fritters on the menu. There are many versions of this corm fritter, some like to add kaffir lime leaves, but my version use chopped green onion and parsley. Bakwan Jagung (Indonesian Corn Fritters) Ingredients 2 corn cobs 1 medium free-range egg 4 tablespoons all-purpose flour 1 tablespoon rice flour 2 scallions, thinly sliced parsley, thinly sliced 2 red chilies, thinly sliced 1 teaspoon, coriander powder salt and white pepper powder 100g small shrimp oil for frying Direction Cut corn kernels from the stem. Take half of the corn kernels and pulse for a few seconds in the blender until the corn is smooth. Combine the remaining ingredients and mix to form a thick batter. Heat oil in a large pan. Take a spoonful of batter, put some shrimp and drop it gently into the hot oil. Fry until the fritters are golden and crispy.

Grilled Rice Balls Soup - Dreamy Table

Grilled Rice Balls Soup - Dreamy Table

This grilled rice balls soup is inspired by ochazuke. This dish is simple, affordable, and great for a rainy day.

Vietnamese Fried Spring Roll - Dreamy Table

Vietnamese Fried Spring Roll - Dreamy Table

Vegetarian Vietnamese spring roll filled with mushrooms, rice vermicelli, carrot, and egg mixture.

Pineapple Fried Rice - Dreamy Table

Pineapple Fried Rice - Dreamy Table

One of my favorites Thai food is pineapple fried rice. The combination medley of sweet, salty, and spicy flavors makes this fried rice is so addictive. Simply omit the shrimp and chicken to make a great vegetarian dish. Pineapple Fried Rice 250g leftover rice 2 egg yolk 2 tablespoons vegetable oil 100g chicken fillet, cut into bite-size pieces 50g shrimp, peeled and deveined 3 cloves garlic, minced 1 small carrot, peeled and diced 6 green beans, trimmed and cut 2 green chilies, chopped 25g diced pineapple 2 tablespoons light soy sauce 1 tablespoon toasted sesame oil chopped green onion for garnish Direction Combine rice with egg yolk. Heat 2 tablespoons of oil in a wok or frying pan. Cook chicken until changes color and cooked through. Remove and set aside. Cook shrimps in the same pan until shrimp is cooked through. Remove from the wok and set aside.

Beef Rice Vermicelli Soup - Dreamy Table

Beef Rice Vermicelli Soup - Dreamy Table

This beef rice vermicelli soup perfect for a rainy day. Its rich yet clean tasting beef broth will make you fall in love. It’s packed with flavor but light enough for a warm sunny day. The broth is incredibly delicious and so comforting. Although the broth has a long list of ingredients but it so easy to make, all you need to do is waiting patiently while the broth simmering. If you make this Beef Rice Vermicelli Soup, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Spicy Mushroom Noodle Soup Beef Rice Vermicelli Soup Ingredients 2 kg of beef bone 750g beef shank 2 medium yellow onions 1 bulb of garlic 1 large piece of ginger 5 cloves 2 star anise 1 cinnamon stick 1/4 cup coriander seeds 1 tablespoon white peppercorn 2 cilantro roots 1 dried orange peel 1/4 cup dark soy sauce 1 tablespoon brown sugar for serving 500g beef shank cooked rice vermicelli a cup of fresh cilantro and green onion chili oil Direction Preheat oven to 200C. Place the beef bone, onion, ginger, and garlic on a lightly …

Persian Beef and Yellow Split Pea Stew - Dreamy Table

Persian Beef and Yellow Split Pea Stew - Dreamy Table

Khoresh Gheymeh is a delicious Iranian beef and yellow split pea stew flavored with tomato paste, spices, and dried limes (limoo amani). The stew served with fried potato and saffron rice Split Pea (chana dal) If you make this Persian Beef and Yellow Split Pea Stew, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Semolina Dumpling with Beef Stew Persian Beef and Yellow Split Pea Stew Ingredients 1/2 cup yellow split peas 250g beef or lamb 2 tbsp olive oil 1 medium yellow onion, chopped 1/3 tsp cinnamon 1 tsp turmeric powder 2 tsp tomato paste 1 cup tomato puree 3 cups of water 2 Persian dried limes, poked through with a knife 1/2 teaspoon sugar 1/8 teaspoon ground saffron Method Cut the beef into 1-inch pieces, season with salt, and let it sit for 15-30 minutes. Rinse the yellow split peas. Put it in a small pot, and cover with about 1-inch of water. Bring to boil, then lower the heat, and let it simmer for about 10 minutes. Remove from the heat, drain, and rinse to remove any excess starch. …

Vermicelli Salad in a Jar - Dreamy Table

Vermicelli Salad in a Jar - Dreamy Table

Color changing vermicelli salad in a jar is such a fun and awesome way to do the meal preps. You can make a big batch and put in the fridge, and then you got lunch or dinner ready when you hungry. Steep in the vermicelli in butterfly pea flower to get naturally blue color. Mix it with acidic sauce and it will transform color from blue to magenta. If you make this Stir-fry Garlic Chive Flowers, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Rice Vermicelli and Dried Squid Salad Vermicelli Salad in a Jar Ingredients Color changing vermicelli 85g rice vermicelli or glass noodles 10g dried butterfly pea flowers Dressing 1 clove garlic, minced 2 tbsp fish sauce 1 bird’s eye chili, chopped 3 tbsp lemon juice 1 tbsp sugar Topping 1 egg 2 tbsp vegetable oil 1 clove garlic 1/2 cup shimeji mushroom 1 carrot, julienne 1 cucumber, sliced thinly 3 red radish, sliced thinly fresh cilantro Direction For the noodles: Soak the vermicelli and butterfly pea flowers in 400ml of water for at least 2 hours or overnight. Once …

Lemper Ayam (Sticky Rice with Shredded Chicken) - Dreamy Table

Lemper Ayam (Sticky Rice with Shredded Chicken) - Dreamy Table

Lemper ayam is one of my favorite snacks. This savory snack consists of sticky rice (glutinous rice) flavored with coconut milk and filled with fragrant chicken floss and wrapped in banana leaves. Beside shredded chicken, you may also find them filled with fish or meat floss. Sticky rice or glutinous rice is the main ingredients in this recipe. Heat 1 part of sticky rice, 1 part of coconut milk, and knotted pandan leave on medium heat. Keep stirring and cooking over low heat until all the liquid is absorbed. Steam the precooked rice for 30 minutes or until the rice is soft and cooked. To make the filling, poached the boneless and skinless chicken fillet with salt, kaffir lime leaves, and lemongrass until chicken cooked through. Remove the chicken from the water and let it cool. When the fillets are not too hot to handle, shred the meat into thin pieces. Then heat vegetable oil in a pan or wok, stir fry spice paste until fragrant. Add lemongrass, kaffir lime leaves, shredded chicken, and coconut milk. Cook over low heat until the liquid is dried up, season with salt and sugar. If you make this Lemper Ayam (Sticky Rice with Shredded …

One-Pot Lamb Rice - Dreamy Table

One-Pot Lamb Rice - Dreamy Table

This one-pot lamb and rice are super simple, delicious, and full of flavor. This lamb rice tastes like the famous nasi goreng kambing (mutton fried rice), but easier and fewer dishes to wash. One-Pot Lamb Rice Ingredients 250g leg of lamb, diced 3 cups of rice, wash and rinse 2 tablespoons ghee 2 cm cinnamon 1 bay leaves 3 cups beef stock or water a handful sultana, to serve small bunch scallion, chopped Spices paste 5 shallots 3 garlic 2 red chilies 1/2 teaspoon turmeric 1 teaspoon coriander powder 1/4 teaspoon cumin powder 2 cloves 3 cardamon salt and pepper to taste Direction Put all the spices paste ingredients in a food processor with a little bit of water or oil. Blitz to smooth a paste. Scrape down the sides with a spoon and blitz again to makes a really smooth paste. Melted the ghee in a pan over medium-high heat. Once the ghee melted and heat up add the diced lamb, cook until the lamb browned on both sides. Remove lamb from the pot and set aside. Add spices paste, cinnamon, and bay leaves to the pot. Stir-fry until spices paste fragrant, about 3 to 5 minutes. Tip in …

Smoked Catfish Kedgeree - Dreamy Table

Smoked Catfish Kedgeree - Dreamy Table

Smoked catfish kedgeree with an Indonesian twist. Kedgeree is a melting pot of Anglo-Indian flavors, with flaked smoky fish and hard-boiled eggs sitting alongside rich and comforting spiced rice. When the dish left the subcontinent and passed between cultures, the recipe is re-inscribed and a new name bestowed. While rice remained the basis of the dish, hard-boiled eggs were added and lentils were replaced with flaked smoked haddock Smoked Catfish Kedgeree Ingredients 500g basmati rice 2 tablespoons coconut oil 1 small onion, finely chopped 1 lemongrass, white part only 2 kaffir lime leaves 300g smoked catfish, 1 teaspoon curry powder 1/4 teaspoon turmeric powder salt and pepper to taste hard-boiled eggs to serve scallion to serve Direction Wash basmati rice and soak for 15-30 minutes. Discard the water and drain the rice. Heat oil in a large pan. Add chopped onion and gently cook over medium heat for 5 minutes, or until softened and lightly browned. Stir in half of the smoked catfish, then add lemongrass, kaffir lime leaves, curry powder, and turmeric powder, cook for 2-3 minutes. Tip in basmati rice and stir until it is all well coated with the spiced oil. Pour in water or fish stock, …

Easy Curry Laksa - Dreamy Table

Easy Curry Laksa - Dreamy Table

 I was craving for a bowl of curry laksa but my fridge almost empty so I made this rice noodles soup with anything left. I use seafood stock & Thai red curry paste as the base of the broth. For the topping, I use shrimp, fried tofu, fish balls & fish cakes. If you make this Easy Curry Laksa, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Easy Green Curry Noodle Bowl Easy Curry Laksa 2 tbsp vegetable oil 2 tbsp Thai red curry paste 3 candlenuts, grated finely 2 tbsp ground coriander 1 lemongrass stem, white part only 300 ml of coconut milk 4 cups of seafood stock 200g shrimp 100g Asian fish balls 100g Asian fish cakes 12 fried tofu puffs 2 tbsp fish sauce 1 tsp sugar 600g cooked rice vermicelli 4 soft-boiled eggs bean sprouts, mint leaves, and cilantro, to serve Direction Heat the oil in a saucepan over medium-high heat. Add the curry paste, grated candlenuts, and coriander powder. Cook, stirring, for 3 minutes or until fragrant. Add the coconut milk and chicken stock. Simmer for 5 …

Green Tea Rice Ball Recipe - Dreamy Table

Green Tea Rice Ball Recipe - Dreamy Table

I love to cook rice with tea because it give an extra flavour to your rice. You can follow the recipe and make a green tea rice ball just like me, or you can just follow the instruction to cook the rice with tea. “Who would then deny that when I am sipping tea in my tea room I am swallowing the whole universe with it, and that this very moment of my lifting the bowl to my lips is eternity itself transcending time and space?” ~ D.T. Suzuki Green Tea Rice Ball Recipe I use short-grain rice to make this green tea rice because that what I have in my pantry, but the texture will be much better if you use Japanese rice or rice for sushi. For the green tea I used Sencha green tea. Because sencha produce a rich, brothy texture, with a balance of delicate sweet flavour, fresh seaweed, and crisp finish. Ingredients 1 cup (200g) short-grain rice 5 tsp (8g) loose green tea leaves 2 cups (470 ml) water, preferably spring water 1/2 teaspoon charcoal sea salt 1 inch ginger, crushed 1 teaspoon light soy sauce dried seaweed Cooking direction Bring 2 cups of water …

Cauliflower and Ground Beef Sloppy Joe - Dreamy Table

Cauliflower and Ground Beef Sloppy Joe - Dreamy Table

This cauliflower and ground beef sloppy joe is so easy to make and healthier than the regular sloppy joes. If you make this Cauliflower and Ground Beef Sloppy Joe, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Mediterranean Salmon and Cauliflower Rice Bowl Cauliflower and Ground Beef Sloppy Joe Ingredients 200g ground beef 300g grated cauliflower 1/2 onion, diced 2 cloves garlic, minced 1 cup ketchup 1/2 teaspoon smoked paprika 1 teaspoon worcestershire sauce 2 teaspoons brown sugar 1/2 cup water salt and freshly ground black pepper Direction In a medium skillet over medium-high heat, brown the ground beef. Drain off the fat. Add in the onion and garlic, cook until the onion fragrant, 3 to 5 minutes. Stir in cauliflower, ketchup, smoked paprika, brown sugar, worcestershire sauce, water, salt, and pepper to taste. Stir in to combine, then cover and let it simmer over medium-low heat for 15 to 20 minutes. To serve, spread the buns with the butter and brown them in a skillet. Spoon a good amount of the cauliflower-meat mixture onto the bottom of the buns, add sliced …

Tuna with Torch Ginger Sambal - Dreamy Table

Tuna with Torch Ginger Sambal - Dreamy Table

Tuna sambal kecombrang (tuna with torch ginger sambal). You can serve this mostly raw sambal with rice or serve it with salad. To make it, cut the blue steak tuna with a sharp knife into small cubes. Mix the tuna with thinly sliced shallots, garlic, torch ginger, kaffir lime leaves, bird’s eye chili, salt, a dash of sugar & Thai fish sauce. Then carefully pour very hot coconut oil over the tuna. Drizzle with fresh lime juice before serving. If you make this Tuna with Torch Ginger Sambal, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Crab Stick Salad with Sesame Mayonnaise Tuna with Torch Ginger Sambal 100g blue steak tuna 50g shallots 10g garlic 1 stalk torch ginger, remove the petal 3 kaffir lime leaves 1 stalk lemongrass, white part only 10g bird’s eye chilies, seeds intact 2 teaspoons Thai fish sauce 20ml coconut oil a pinch of salt and sugar Direction Cut the tuna with a sharp knife into 5mm cubes. Finely sliced shallots, garlic, torch ginger, kaffir lime leaves, lemongrass, and chilies. Put in a mixing bowl, add tuna …

Klepon (Sweet Rice Cake Balls) - Dreamy Table

Klepon (Sweet Rice Cake Balls) - Dreamy Table

Klepon is Indonesian traditional dessert made from glutinous rice flour filled with palm sugar and covered with grated coconut. The dough usually made from glutinous rice flour mixed with a small amount of rice flour and pandan paste. If you make this Klepon (Sweet Rice Balls), be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Kue Lapis (Steamed Layer Cake) Klepon (Sweet Rice Cake Balls) Ingredients 200g glutinous rice flour 1 tablespoon rice flour 1/2 tsp pandan paste 100-150 ml lukewarm water 1 block palm sugar, chopped into small pieces 1 cup grated coconut Direction Season grated coconut with a pinch of salt. Steam for about 20 minutes. Remove from the steamer and set aside. In a medium bowl mixing glutinous rice flour, rice flour, and pandan paste. Gradually add the water and mix until you get a firm and smooth but slightly sticky dough. Dust hands and work surface lightly with rice flour. Roll the dough into a thick rope. Cut the rope into 24 equal pieces, roll each piece into a ball. Flatten the ball and pleat the edge of the …

Kue Lapis (Steamed Layer Cake) - Dreamy Table

Kue Lapis (Steamed Layer Cake) - Dreamy Table

During Ramadan, the evening breakfast has become the most precious time of the day. And the fast-breaking meal wouldn’t be complete without traditional dessert. This kue lapis or steamed layer cake is one of my childhood favorites. Kue Lapis (Steamed Layer Cake) 450 coconut milk 350 ml of boiling water 260 gr cane sugar 300 gr all-purpose flour 30 gr rice flour a pinch of salt 1/2 tsp pandan paste Mix coconut milk and sugar, give it a good stir. Pour in the boiling water and stir until sugar dissolves. Add both flours and a pinch of salt, stir until you get the smooth batter. Strain the batter and divide it into 2 equal portions in separate bowls. Add pandan paste into one portion batter and keep the other portion white. Fill up the bottom of the steamer with water and bring it to boil. Wrap the lid with a kitchen towel to prevent condensation drips back to kue lapis. Lightly brush the bottom of a cake pan with cooking oil and line with parchment paper. Then preheat it in the steamer. Stir the batter each time before you pour it to the pan. Pour about 100 ml of white …

Scallion Oil Noodles - Dreamy Table

Scallion Oil Noodles - Dreamy Table

This versatile oil is so fragrant and bursting with scallion flavor. Use this condiment as a dipping for steamed buns or pan-fried bread. You can also use it to make Shanghai scallion noodles or serve the oil with warm Hainan chicken rice. Scallion Oil Noodles Ingredients 5 scallions, julienne 3/4 cup peanut or vegetable oil 2 tbsp dark soy sauce 2 tbsp light soy sauce 2 tsp sugar 250 gr dried white noodles 10 dried shrimps, soaked in hot water Direction  Add oil and scallion to a wok or sauce-pan. Cook over medium heat, once the oil starts to bubble lower the heat to medium-low. Cook for about 15 minutes, until the scallions golden brown and crispy. Turn off the heat, take out the crispy scallion & drain on kitchen towel. Add sugar, light & dark soy sauce to the scallion oil. Cook over medium-low heat until it starts to bubble & all the sugar has dissolved, stirring. Drain dried shrimps and chopped finely. Fry the shrimps with a little bit oil about 1-2 minutes. Set aside. Cook the noodles in a large pot of boiling water according to package instructions. Drain the noodles. Toss the noodles with the sauce. …

Rice Vermicelli and Dried Squid Salad - Dreamy Table

Rice Vermicelli and Dried Squid Salad - Dreamy Table

This rice vermicelli and dried squid salad inspired by a classic Khmer noodle salad, though there is a lot of Thai and Vietnamese influence in this recipe. Rice noodles served with crisp vegetables, grilled dried squid, fresh herbs and sweet-tangy dressing. Khmer noodle or num banh chok made from fermented rice and has a unique flavor. It is one of the most famous Khmer cuisines in Cambodia. There are many variations of num banh chock dishes, one of them is num banh chock somlar prahar. Warm rice noodles topped with fish gravy and crisp raw vegetables, it is so fresh, healthy and perfect to eat during the Summer season. If you make this Rice Vermicelli and Dried Squid Salad, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Shiso Pistou Recipe Rice Vermicelli and Dried Squid Salad Ingredients 100g rice vermicelli 1 large cucumber, deseeded 2 Thai eggplant, julienne 1 small green mango, peeled and julienne 1 green cherry apple, peeled and julienne 1 shallot, sliced 2 dried squid, soaked in warm water, grill and cut into bite-size pieces a handful of cilantro …

Banh Xeo (Vietnamese Savory Crepes) - Dreamy Table

Banh Xeo (Vietnamese Savory Crepes) - Dreamy Table

Banh Xeo is one of the most well-known dishes in the central region of Vietnam. This crispy pancake made of rice flour thinned with coconut milk, and get their beautiful yellow hues from ground turmeric. The rice batter then poured into a hot skillet create lacey and crispy crepes. The crisp pancakes then folded over an array of delicious fillings, including chunks of chicken, prawn or dried shrimps, mung bean sprouts, and tons of fresh herbs. You can make the rice batter night before and keep it in the fridge to save time and make the crepes extra crispy. If you make this Chicken Banh Xeo, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Dukkah Chickpea Burger with Sauteed Radicchio Ingredients Rice crepe 110 g rice flour, sifted 200ml coconut cream 150ml water 1 teaspoon turmeric powder a pinch of sea salt & white pepper Filling 100 gr boneless chicken fillet 50 gr prawns, peeled and coarsely chopped 30 gr mung bean sprouts, trimmed 30 gr cabbage, sliced thinly 1 clove garlic, minced 1 tbsp fish sauce salt and freshly cracked white …

Mushroom and Rice Burger - Dreamy Table

Mushroom and Rice Burger - Dreamy Table

Serve these mushrooms and rice burgers on a burger bun with a fried egg and Japanese slaw for a balanced hearty meal. To keep the patties intact left them to rest in a fridge for at least 1 hour before you cook them. You can also freeze them for a super quick and easy meal. I used a mixture of brown, black, white, and red rice because I had some in my pantry. Any rice would work, but black and brown rice add wonderful flavor and texture If you make this Mushroom and Rice Burger, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Dukkah Chickpea Burger with Sauteed Radicchio Mushroom and Rice Burger Ingredients 1 tbsp vegetable oil 1 onion, diced 2 cloves garlic, minced 250 g baby brown mushrooms, sliced 50 g dried shiitake, soaked in hot water, drain and minced 360g cooked mixed rice 1 egg 1/3 cup Japanese-style mayo 1 tbsp white miso paste or tamari 100 g panko salt and pepper Direction In a large skillet heat 1 tablespoon oil over medium-high heat. Add onion and cook …

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