The Urban Forager by Elisa Callow

Author:Elisa Callow
Language: eng
Format: epub
Publisher: Prospect Park Books
Published: 2018-03-18T16:00:00+00:00

Minh’s unusual and delicious amaranth flower tempura provides a crisp contrast to her Vegan Porridge with Spring Green Sauce. Minh’s tempura batter is made from two simple ingredients: Koda Farms rice flour and carbonated water. The petal-like and delicious garnish is Geranium Pickled Baby Onions (see page 51).

BLACK RICE WITH MAKRUT LIME LEAVES

Excellent with barbecued ribs, chicken, and other richly flavored meats.

Serves 4

INGREDIENTS

1 tablespoon butter

2 shallots, finely chopped

6 to 8 makrut lime leaves

½ to 1 teaspoon kosher salt

¼ Meyer lemon, thinly sliced

Handful golden raisins

1½ cups black rice

3 cups homemade chicken broth

¼ cup shredded sweet coconut

Handful peanuts (leave out if having company; a lot of people are allergic)

METHOD

– Melt butter in a 3-quart pan.

– Add shallots, lime leaves, salt, lemon slices, and raisins to pan. Cook over low heat, stirring frequently as the shallots caramelize.

– Add rice and cook 5 minutes more.

– In the meantime, in a smaller pan, heat chicken broth until almost boiling. Add to rice mixture, bring to a boil, and reduce heat to a low simmer. Cover and cook for 35 to 40 minutes, then remove cover and continue cooking on medium heat until all liquid is absorbed. Remove lime leaves.

– Add coconut and peanuts (if using), stir to fluff, cook a bit longer, and serve.

NOTE: I use the sweetened variety of coconut that can be found in the baking section of most supermarkets. It adds a great deal of taste to the dish.

FOOD SOURCES: 168 Market, Bhanu Indian Grocery and Cuisine, Cookbook, H Mart, Namaste Spiceland, Punjab Indian Grocery, Surfas Culinary District.

“The flavor was excellent and brought out the lovely chewiness of the black rice. The Meyer lemon was delicious, and the lime leaves were interesting and fresh-tasting. The color is striking and exotic, and would dress up a simply prepared protein.”

NORIKO GAMBLIN, sophisticated and adventurous cook, recipe tester

FRIED RICE

From the YWCA of Kuala Lumpur cooking class circa 1966. When I was a young teen, I had the great fortune of living overseas with my father and stepmother in the Philippines and Malaysia. My father was a country director for the Peace Corps, and these years were some of my happiest. I learned the joy of unrestrained exploration of extraordinary images, cultures, languages, and food, and my confidence grew as I navigated each country. My parents supported my growing independence, allowing me to travel alone, volunteer at an indigenous hospital, and participate as a Girl Guide on a remote camping trip in the jungles of Malaysia.

Serves 6 to 8

INGREDIENTS

4 cups cooked long-grain rice

3 tablespoons vegetable or canola oil

2 to 3 cloves garlic, smashed flat with a knife

2-inch section ginger, peeled and thinly sliced

3 carrots, thinly sliced on the diagonal

1 pound Chinese-style barbecued pork, Chasu Pork (see facing page), or lap cheong Chinese sausage, thinly sliced

15-ounce can bamboo shoots, drained, thoroughly rinsed, and thinly sliced (optional)

About 3 tablespoons soy sauce

1 bunch green onions, thinly sliced

1 egg, scrambled and fried in a nonstick pan to a thin sheet, then sliced into ribbons

METHOD

– Spread rice onto half-sheet pan and let sit at least 30 minutes or overnight.

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