Crab with black rice and GoChuJang

Finally had a day off! Made myself this dish and decided to share it!  

 

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Pickled Star Fruit with Seaweed Salad

It has been too long. Parts of me returning is because of finally getting a foothold into my work and partially because my younger sister started a blog and I forgot how fun it was to share art with others.

Here’s a dish that I really enjoyed indulging in on my off day from work. When messing with short grain rice, specfically sushi rice, you really want to wash all the excess starch from the grain relentlessly. The outcome of the texture will have much more of  pearl-like feel then a sticky rice. It tastes clean. Traditionally, sushi rice is cooked with kombu and some add a sachet of bonito flakes. Depending on what you like your rice to tastes like, i.e. acidic or sweet, is up to you!

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Here we go!

Rice

1 cup sushi rice

1 cup water

2 lime leaves(yes, lime leaves)

Pickled Star Fruit

1 pc. Star Fruit, 1/8 inch sliced

1 cup Rice wine vinegar

1 tablespoon Corriander

1 Tablespoon pureed Lemongrass

2 fl.oz White sugar

1 Tablespoon Salt
Seaweed Salad

Wakame- 1/2cup,Rehydrated in hot water

1/2 Tablespoon Sesame oil

1 Teaspoon toasted sesame seeds

1 Tablespoon of Mirin Rice wine

Ssamjang Sauce

1 Cup Ssamjang

1 Cup mayo

Place rice, lime leaves, and water in pot and bring to boil. once at boiling point, lower to a light simmer and cover for 19 minutes.

Whisk all ingredients besides the star fruit until the sugar has broken down. put in the star fruit and place in the fridge for 30-45 minutes.

rehydrate wakame for 45 minutes in hot water, strain, then cool. place all ingredients in bowl and toss

Mix ssamjang and mayo together in a bowl.

plate your dish!