Coconut rice cooker
- Best way to cook leg of lamb.
Coconut Rice Cooker
Coconut flavored rice with saag(spinach) tofu and aloo saagu (spiced mashed potatos, south indian style)
Made rice in the rice cooker
, but with a twis
t: added some coconut powder (available at asian stores stocking thai ingredients). Gives the rice a nice fragrance.
The spinach tofu is a neo version of the classic Indian Saag Paneer. I substituted extra firm tofu (lightly browned in evoo) for the paneer. Added diced tomatos, julienned onions to the tofu, which was getting happy with the holy trinity of indian spices - mustard seeds, cumin seeds and your choice of dal (lentil). This is typically referred to as the tadka in indian cooking. Chillies are optional. Once the onions are cooked, and the tofu crisp, add the diced tomatos and some cooked, drained spinach. Salt to taste.
The Potato Saagu is a typical south indian dish. It is often used as an accompaniment to hot puris (Think naans, but thinner and all puffed up) and dosas (the indian version of the crepe). Boiled and diced potatos, fried onions, ginger, green chilis and the tadka mentioned earlier. Add some sambar masala (or garam masala, depending on your taste), along with half a cup of water. Add salt and a dash of lemon juice. Simmer till done i.e the dish attains the consistency of mashed potatos.
Note: It so happend that this turned out to be a vegan meal.
miso-glazed salmon, sauteed spinach, coconut rice
Marinate salmon for 10 minutes in marinade (2 Tbsp. rice vinegar, 4 Tbsp. soy sauce, 2 Tbsp. sesame oil, grated ginger, 1 Tbsp. miso), then sear in a hot pan for 1-2 minutes on each side. Serve along with spinach suateed with ginger and garlic (and red curry paste, if you wish), and coconut rice (in a rice cooker
place 1 part of short grain rice, e.g. sushi rice, and 2 cups coconut milk and 1 cup water and cook as usual). I actually add some of the left over coconut milk from the can to the spinach: it makes it deliciously creamy.
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