Author: Paul Yih (---.mad.wi.charter.com)
Date: 04-04-05 07:24
There are many dishes we do daily in Brazil that are of great taste and very suitable to all nations.
Of course, the rice, the making of rice ----- Where we do our rice with onion, garlic ---oil and salt . Both ingredients can be mixed or can be done independently.
First use the oil (Olive oil of course) or corn oil, or whatever oil to your preference- But then again, we use mostly olive oil -- It is good for the hearts :)
Fry garlic in the oil-- propotion is entirely up toyou and depend upon the amount of rice. Just heat up enough to make the flavor dispursed into the oil ----some like the garlic slightly brown, where it taste a bit bitter --- to each of their own.
One can improvise also by adding a tomatoe or two --for both flavor and color -----
Then add the rice (wash them before if you so preferred) , salt and water, then cook it just like the Chinese rice.
Now one can improvise as much as you want --- This rice cooking had crossed over in what my aunts used to make "frog" rice :) yes, after some thirty years, upon my return to Macao and HK -- I ased my aunts to cook that same rice -- I have noticed where they marinate the frogs, other than the Xianxing wine, salt and all, they also added those Chicken bullions-----!!! and the rest is almost like our daily Brazilian rice :)
Since my wife does not Saffron, in my making of my Spanish Paella, improvised of course wth the Chinese --- cooking shrimp, raw shrimp and boiling only the shells, adding clam and of course, the forever presence of green scallion ....season the liquid ---
Where I use the "soup" or liquid cooked from the shrimps (and improvise with whatever sea food) then I will mix that into my Brazilian rice--- the color of the tomato will make some to think of saffron :) Then, if one marinates early of the shrimp, crab meat ...etc you will have a nice pot of paella, wthout the typically churizos (sausages -- yes, I have mixed that in the Use of Chinese Lap chong , or pork sausages ) .
Cooking and dancing is all about improvisation ----- At the end of my rice, I then will sprinkle over scallions along with dry "chives" :)
Rice yes, Rice ------ good long grain rice, fraganced rice of all sorts :) and to make the rice even more tasty ---- I use chicken broth -- fresh or canned, or even those packages of flavors by "lee Kum Kee" :)
Happy cooking folks and happy improvisation ------ :) Life , flavor and music is to be all re-invented and recreated. Follow the principles of cooking by knowing how the ingredients will never be over cooked --- that is the key :) for Chlinese or non Chinese :)
But then again, some food one has to cook the living hell out of them, such as my favorite in ox-tail --- make them curry flavored :)
I am awaiting SL lee's Chinese Turkey dinner cooking instruction one more time :) I hate turkeys-- It is almost like no one can make any turkey tasty, but only when I loaded them with gravy :)