Black Rice And Spicy Prawns

black rice and prawns with spicy hot-bean sauce

The Chinese black short-grain non-glutinous rice also called forbidden rice is becoming more popular and now available in most supermarkets in my area, along with the red variety from Bhutan. A 15-oz package of the LOTUS brand black rice is $2.75 at my grocery, online it's $4.50. The uncooked rice is very fragrant, and when cooked is nutty and chewy. I boiled the rice according to the package directions with 1 teaspoon of salt and half a tablespoon of butter. It took a little over 30 minutes to cook and I don't recommend making it into paella because it cooks longer than ordinary rice and because everything, meats and vegetables, will turn purple. It's better to cook this rice separately and mix with the other cooked ingredients just before serving.

I paired the simply boiled black rice with Chinese-style spicy prawns. It's yummy, but then again I love Chinese cuisine for its simplicity, ease of preparation, and great flavor and the prepared dish always looks beautiful.

Spicy Stir-fried Prawns
1½ pounds large prawns, peeled with tails on
3 tablespoons light olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 tablespoon chopped scallions
1 teaspoon hot bean paste
1 tablespoon fermented rice wine or plain rice wine
4 tablespoons ketchup
½ teaspoon salt
½ tablespoon sugar
3 tablespoons water
1 teaspoon cornstarch

• Heat 1 tablespoon oil in a small wok and stir-fry prawns for 2 minutes. Transfer prawns into a plate and set aside.
• Add 1 tablespoon oil in the same wok and stir fry the garlic, ginger, and scallions until fragrant, about 2 minutes. Add the bean paste, rice wine, and ketchup and stir fry for half a minute.
• Mix the salt, sugar, water, and cornstarch and add to the wok along with the prawns. When the mixture begins to boil, add the remaining 1 tablespoon of oil and toss lightly to mix all the ingredients and to coat the prawns with the sauce. Transfer into a serving platter and serve while hot.

I will prepare the rest of the uncooked black rice into Spanish Rice and Beans (Moros y Cristianos) with left-over cooked flageolets but in reverse, black rice instead of white and white beans instead of red or black beans.

LaPiS: Shades of Spring And Summer

buco pandan ice cream and ice pop

The lawn and everything else are growing and turning bright green at last after months of boring and colorless winter months. My pimiento, lara (Philippine sweet pepper), and Meyer lemon plants are now fruiting and the markets have abundant supply of USA-grown vegetables such as asparagus. I can't wait for the burst of yellows and reds at the farmers market as well as my own potted vegetable garden. And I'll be making lots of buco-pandan ice cream and ice pops to cool us off during the steamy summer season.

this Spanish pimiento will turn bright red and very sweet when ripe

Lasang Pinoy, Sundays (Shades of Spring And Summer) is hosted by SpiCes.

Movies That Make Me Really Really Hungry

ramen soup à la Tampopo

Although I never eat while watching movies on DVD, reading fiction (and cookbooks), or listening to music, food and these 3 favorite activities of mine are somehow linked. I sometimes get inspiration from movies, music, and book for cooking the specialty of the day.

I made a list of my most favorite food-themed movies that never get old. Watching them over and over always makes me hungry as well as entertained.

These are my top 3 foodie movies:
1. Tampopo (Japan)
2. The Chinese Feast (Hong Kong)
3. Babette's Feast (Denmark)
I also love these:
Mostly Martha (Germany)
Big Night (USA)
Like Water For Chocolate (Mexico)

And these 2 are the most disturbing (anti) food flicks which I enjoyed regardless:
The Cook, The Thief, His Wife, And Her Lover (England)
La Grande Bouffe (France)

What are your favorite foodie movies?

KULINARYA Update

cassava bibingka

I have good news! I just learned that KULINARYA has been available for purchase here in the US. You can order the guidebook and other books by Filipino authors from this Filipino-owned mail order store:
Philippine Expressions Bookshop
2114 Trudie Drive
Rancho Palos Verdes, CA 90275-2006
Tel. No (310)514-9139

I was told all the copies were sold out over the weekend but will be available very soon. Email Linda Nietes to reserve your copy.:-)Meanwhile, enjoy KULINARYA Cassava Bibingka
Bibingka
4 cups grated cassava
1½ cups coconut milk
3 eggs
1 cup sugar
1 tsp vanilla extract
1/3 cup evaporated milk or fresh whole milk
1 tablespoon soft butter
banana leaves, cut into 4½ inch pieces
twelve 3-inch tartlet molds (or 12-inch round pan)

• Preheat oven to 350 degrees F.
• Grease banana leaves with soft butter and line molds snugly.
• Combine cassava, eggs, coconut milk, evaporated milk, sugar, and vanilla extract. Mix well. Spoon mixture into the molds about ¾ full.
• Bake for 20 to 25 minutes or until set with the center still soft.
• Prepare the topping while the bibingkas are baking.

Topping
3 egg yolks
½ cup sweetened condensed milk
2 tablespoon butter
1 teaspoon vanilla extract
1 1/3 cups thick coconut milk (cream)

• Combine the egg yolks, milk, butter, and vanilla extract. Cook over low heat, stirring constantly, until mixture becomes thick. Add the coconut cream and continue to cook until thick.
• Spread a thin layer of topping on top of the cakes. Return to the oven and bake for another 10 to 15 minutes, or until golden brown. Serve hot.