Tuesday, May 4, 2010

Dirty Sticky Rice and Scallion Galettes

Last week, I bought a bunch of scallions to try my hand at Pad Thai. It worked out well, but afterward I had quite a bit of scallions leftover. What's a girl to do with a million scallions? Scallion galettes, that's what. So the next day, we made the galettes by briefly boiling some scallions, draining, and blending them, mixing them with egg, flour, and more chopped scallions, and then cooking them in some oil. They were lovely. Clément also prepared some ground pork seasoned with soy sauce and sesame oil like he remembered eating with another version of scallion galettes in China. 

Then, after a weekend of buying ingredients for specific recipes, we had the fridge full of lots of assorted leftover ingredients, plus some pork and a few galettes. It was clearly a fried rice moment. But fried rice with ground pork, this was clearly reminiscent of Dirty Rice. And so was born Dirty Sticky Rice. 

I had also made a carrot-ginger salad dressing from Smitten Kitchen last week, and we still had carrots and ginger in our hot little hands, so I made it again (it's fantastic), and we thus finished off the leftover salad and cucumber. Success! Now we can fit beer in the fridge again!

Scallion Galettes (from Mark Bittman's Diner's Journal), serves 4

1 pound scallions
1 egg
1 teaspoon soy sauce
1/2 cup flour
cooking oil
salt, pepper

Separate out 3/4 of your scallions. Wash them, chop them roughly, and drop them in salted boiling water to cook for 5 minutes. Meanwhile, finely mince the remaining 1/4 of your scallions. When the boiling batch is done, drain them and purée them in a blender.

Add the egg and soy sauce, mix to combine. Then add the flour, salt, and pepper. Toss in the minced scallions, mix it all together, and drop small quantities (between 1 tablespoon and 1/4 cup, to your liking) onto a greased, hot griddle that won't stick. Cook about 2 minutes per side until browned.

Dirty Sticky Rice, serves 2 heartily

1-1/2 cups sticky rice
1 medium yellow onion, chopped
1 large carrot, grated
1 large garlic clove, minced
1 small red chili pepper, minced
3/4 cup ground pork, cooked in sesame oil, sugar, and soy sauce
2 tablespoons cooking oil
1 teaspoon sesame oil
1 teaspoon soy sauce
1 dash rice vinegar
2 eggs

Wash the rice and put it in a saucepan with 2-1/4 cups water and a dash of salt. Bring to a boil, then reduce to low heat and cook for about 15 minutes or until water is absorbed. Remove from heat, set aside.

Heat the cooking oil in a large nonstick skillet to medium heat. When it is hot, add the onion and sautée for a couple of minutes, until fragrant and slightly translucent. Add the carrot, garlic, and chili pepper. Sautée for a few minutes more, stir in the pork, and stir in the rice. Add the sesame oil, soy sauce, and rice vinegar (adjust to taste, as it depends on the seasoning of your  meat). Break the eggs directly into the pan, stir to combine. When egg is cooked, turn off heat and serve.

Carrot Ginger Dressing (found at Smitten Kitchen, actually from Gwenyth Paltrow...), serves 4

1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons ginger, peeled and roughly chopped
2 tablespoons miso paste (the original recipe calls for sweet white miso, but I used my dark miso and it was quite good)
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons water
1/4 cup neutral oil (peanut, grape seed, sunflower seed, etc.)

Throw it all in your blender or food processor and blend until smooth.

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