Fish and broccoli green curry, steamed sticky rice

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Variation on a classic. The green coconut milk curry and balls of rice to dip in it.

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The little originality is I’ve used fish (cod fish) instead of meat. Then broccoli and goya.

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The sticky rice in bamboo basket (recipe).

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Served in a bowl with pakuchi (coriander).

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Grab a little rice and enjoy…

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Chicken in hot sesame sauce and coconut yogurt

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An Asian fusion lunch.
The main dish is a chicken curry with Thai red curry paste, but I have used pasted sesame (tahini) instead of coconut milk. I’ve added broccoli and yuzu too. A good mix.

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To go with steamed rice.

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That’s my first plant based yogurt and I really like it. I should have tried that before as that’s easy.
I have mixed warmed canned coconut milk and some soy yogurt that I bought. I have only added a little sugar to the milk.
After a night in the yogurt maker, I let it one day in the fridge. Some white liquid was floating over “water”. I have mixed once, then it stayed mix for several days. The result is liquid as I expected since the commercial yogurt is thickened with agar. It becomes sour from the second day, so patience is necessary. Then it can be kept… 4 days so far (it’s the second batch).

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With crushed mint and a little sugar, that makes a pleasant lassi dessert.

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Sakura okowa. Blossom rice.

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A delicious and simple way to savor the season. Yes, they are arriving. Most are like this :

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But a few are opened…

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Mochigome (sticky rice).

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御強 okowa, steamed stick rice.
How to ? It’s explained in the tutorial.

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I have added rinsed pickled cherry after 30 minutes.

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The rice is firm, glossy and sticky. It’s easy to form balls.

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I’ve put them on pickled sakura leaves.

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How to steam rice, all the tricks

The best friend of a Thai green curry is this steamed rice you can grab with your fingers. The steamed rice has another texture and also a different flavor. You should try it.

Steamed rice exists in most Asian cuisines. The Japanese and Thai techniques are similar, and the differences is mostly that in Thailand it tends to be served with a dish in sauce, and by itself in Japan.

It is VERY different from the “standard” Asian white rice, side for most meals or to make sushi. For this, read this (click on text) :
Perfect Japanese rice in your cast iron pot

Tools :

This time I have used a Chinese bamboo steamer and a Japanese rice net.

You can use any type of basket, with or without lid. That works better if you place the rice in thin layers, so it’s better to have a wide basket than a deep one, or to superpose several.
If the basket has holes that let the grains of rice go through, you need a net cloth or a cheese close to retain it. Wet the cloth before using it.
If your basket cannot be used on top of a pan, use a big pan, or a slow-cooker, or a rice cooker. Line the bottom with a cloth or kitchen paper, and place a turned down saucer. Place the basket(s) on that stand. Add water in the bottom. Put the lid on the big pan.
Did you know? The bamboo steamers are great as the design of the lid makes that when the steam turns into water, it never drops down on the food and showers your steamed food (this is not a big problem for rice, but that can mess the appearance of your steamed dim sum). But grand-ma that was not impressed by Chinese technology would have told you that you can avoid the problem without investing in a steamer. Wrap the lid in a cloth/net, the fabric will absorb and take away the water.

Type of rice :

That should be a sticky rice from any country. Sticky and non-sticky rice are different varietals. Japanese mochigome is a sticky rice. I have used this.
You can cook other types of rice with this technique. That works, but you won’t get the same effect of grains sticking together.

Prepare the rice IN ADVANCE :

-In a bowl “wash” it with water. “Brush” the rice between your hands. Use lukewarm water if you don’t like it cold, but don’t skip that step. Change the water when it becomes very white. Do it again 1 to 3 times till you get a clear water. Drain.
-Cover your rice with hot or cold water and let it at least 2 hours in case of hot water, and 6 hours otherwise. Long soaking is compulsory, otherwise it will take forever to cook.

Steam :

-Drain the soaked rice, transfer it to the basket. Put to steam.
-You can open and pour a cup of hot water on the rice a few times while it’s steaming. That’s not really necessary, that only speeds up things a little. But as you need to maintain water in the bottom, that’s a way to do it.
-That will take precisely … a certain time. 20 minutes is a minimum, it’s if your rice is well soaked, not in too big amount in the basket. Otherwise be patient.

Variations :
Some ingredients (pandan leaves, etc) can added to the rice to bring flavor while steaming.
Also, you can find many types garnished “okowa” in Japan. For instance, sekihan (with red azuki), kurihan with chestnut, with edamame (green soya bean), with mushrooms, etc.

The cooked rice is sticky, slightly transparent and it has an al-dente feeling under the tooth. And the flavor is encanting.

I ate it with a fish head green curry, garnished with sliced renkon (lotus roots), red paprika and cubes of konnyaku.

Thai green and greenery

Another green curry…

Green fish curry and green asparagus sudachi lemon bifun rice noodles

Pistachio butter chicken curry

The head is not less good than the body in the fish… It’s better, the flesh is more delicate. And fishmongers don’t know what to do of so many heads because most people only buy “squares of fish”. That’s a great way to eat fresh fish for cheap.

Green curry paste, coconut milk and local veggies… today in my fridge I found broccoli, aubergine (diced), onion (diced), ginger (diced), celery stalk (sliced), shishito peppers, green hot chili, green yuzu and basil leaves.

This is not Thai rice… but sticky rice steamed the Thai way. It can be taken with the hand and dipped into the sauce :

While the curry is cooking, you have a few minutes to carve the “crudites” (raw veggies)… oh, kind of carve.

Not yet ready to eat, here is my Thai tree. It’s a dragon fruit tree :

This tree has a story. I bought it at the local supermarket and they seem as knowledgeable as me at gardening. So I was wondering what I could do with those tails that were growing and falling ridiculously like… ahem… well, a dozen of visitors suggested that. I was seriously thinking of castrating the dragon and use the bits to make small ones. But, my friend Al-Franssouah save its life by posting photos of dragon fruit tree in Thailand. They make them grow up around a pole. I didn’t cut anything as you can see…
Donc, le dragon dit “Merci chef !”. Car il serait mort, je crois. J’ai un peu la poisse du jardinage. Soit les boutures prennent et la plante mere perit immediatement, soit les boutures pourrissent, et la mere meurt de chagrin.
Now, when will I get fruits ?

Dragon fruit dessert