There is no intention on my part to purposely choose dishes with such exotic names :)) the stuff in my fridge just lent itself to allow this dish (which was sitting on my calendar for over 2 months) to be made.
Again picked this up from 'Food Safari'on the FOX travel channel..Bibimbap is a dish of rice topped with vegetables and meat (optional) with a dollop of any chilli paste or chilli sauce to spice things up. Choice of vegetables is upto you...you can use whatever you have in your fridge..choice of meat is also yours..so modify the recipe as per your preferences.
For the rice I used sticky rice which I had picked up from Thailand to basically make a mango and sticky rice pudding but mango season is far away.I learnt how to cook the rice from this link - http://thaifood.about.com/od/thaisnacks/ss/stickyricehowto.htm
There are no real measurements for this dish but I have still tried to give an estimate for a single serving
1 cup cooked rice (you can use any short grain rice, cook the rice with salt)
1/2 cup steamed bean sprouts
1 steamed pak choy bundle (or use spinach)
1/2 cup steamed carrots
1/2 cup steamed baby corn
You can also use mushrooms/baby corn/zucchini/broccoli
Sesame oil (about 1/4 cup)
Crushed garlic (roughly 1 tablespoon)
Soya sauce (2 tablespoons)
Chilli paste/sauce (2 tablespoons)
Sesame seeds, to garnish
Spring onion ,to garnish (optional)
Omelette ,to garnish (optional)
1. To each vegetable group add little bit of sesame oil, a pinch of garlic paste and about 1/2 teaspoon of soya sauce)
2. In a wide bowl or a platter, first spread the rice at the bottom. Pour about one tablespoon sesame oil over the rice.
3. Arrange the vegetables over the rice in a circular manner (as in the picture) leaving space in the center. If you are using meat , then first perform step 1 with the boiled and shredded meat.
4. Put the chilli paste in the center of the vegetables
5. Garnish as desired and place the dish in a pre-heated oven at 200 degrees Celcius for 5-7 minutes for all the juices to gather more steam.
6. Remove carefully from the oven and place the dish on a plate or mix and transfer contents to a plate and start digging in...
Since I steamed the veggies in a dimsum steamer there was left over stock in the steaming vegetable which I flavoured with soya sauce and had as a soup with the Bibimbap (bet you still can't get the name right !)
Bibimbap picture for the chicken version with the stock soup
My steamer setup with the stock collecting at the bottom..this setup was further covered with a lid..the lid is not on in the picture to show how the steamer was placed..am happy that with this dish some of the stuff I carried from Thailand was also inaugrated :))
Again picked this up from 'Food Safari'on the FOX travel channel..Bibimbap is a dish of rice topped with vegetables and meat (optional) with a dollop of any chilli paste or chilli sauce to spice things up. Choice of vegetables is upto you...you can use whatever you have in your fridge..choice of meat is also yours..so modify the recipe as per your preferences.
For the rice I used sticky rice which I had picked up from Thailand to basically make a mango and sticky rice pudding but mango season is far away.I learnt how to cook the rice from this link - http://thaifood.about.com/od/thaisnacks/ss/stickyricehowto.htm
There are no real measurements for this dish but I have still tried to give an estimate for a single serving
Ingredients
1 cup cooked rice (you can use any short grain rice, cook the rice with salt)
1/2 cup steamed bean sprouts
1 steamed pak choy bundle (or use spinach)
1/2 cup steamed carrots
1/2 cup steamed baby corn
You can also use mushrooms/baby corn/zucchini/broccoli
Sesame oil (about 1/4 cup)
Crushed garlic (roughly 1 tablespoon)
Soya sauce (2 tablespoons)
Chilli paste/sauce (2 tablespoons)
Sesame seeds, to garnish
Spring onion ,to garnish (optional)
Omelette ,to garnish (optional)
1. To each vegetable group add little bit of sesame oil, a pinch of garlic paste and about 1/2 teaspoon of soya sauce)
2. In a wide bowl or a platter, first spread the rice at the bottom. Pour about one tablespoon sesame oil over the rice.
3. Arrange the vegetables over the rice in a circular manner (as in the picture) leaving space in the center. If you are using meat , then first perform step 1 with the boiled and shredded meat.
4. Put the chilli paste in the center of the vegetables
5. Garnish as desired and place the dish in a pre-heated oven at 200 degrees Celcius for 5-7 minutes for all the juices to gather more steam.
6. Remove carefully from the oven and place the dish on a plate or mix and transfer contents to a plate and start digging in...
Since I steamed the veggies in a dimsum steamer there was left over stock in the steaming vegetable which I flavoured with soya sauce and had as a soup with the Bibimbap (bet you still can't get the name right !)
Bibimbap picture for the chicken version with the stock soup
My steamer setup with the stock collecting at the bottom..this setup was further covered with a lid..the lid is not on in the picture to show how the steamer was placed..am happy that with this dish some of the stuff I carried from Thailand was also inaugrated :))
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