Creative Fried Rice

There are almost endless ways to jazz up the fried rice.

Is there any Asian who does not like fried rice?

Fried rice, or nasi goreng as we call it in Singapore, Malaysia and Indonesia, is a one-dish meal that can be enjoyed any time of day.

It’s also a good way of making use of leftover rice, and letting one’s creativity flow in adding different spices and ingredients to flavor and enhance the rice.

This creativity was put to the test at the MIFNA (Malaysian Islamic Foundation of North America in Southern California) Family Day held in Orange County recently. The Nasi Goreng Cooking Competition attracted a variety of entries including several variations of seafood fried rice, spicy fried rice and  Nyonya or Straits Chinese fried rice.

After two rounds of testing to break the tie for the top winner, the prize was awarded to Suzyana Salleh for her Nasi Goreng Seafood. She used fish sauce as a flavoring which added a nice tang.

Entries in the competition.

The Mediterranean Nasi Goreng by Robert won the second prize. “I use mutton cut into bite-sized pieces, and boiled with tumeric, ginger and salt to make it tender, ” he elaborated on his recipe.

“The boiled mutton is then fried in olive oil with red onion, tomatoes, cumin powder and balsamic vinegar. Cooked rice is added and everything is fried together.”

And that’s the best thing about fried rice: it can be cooked the traditional ways, or jazzed up in eclectic styles; comfort food or up-market. Just take your pick.

The winners: Seafood style (back, right) and Mediterranean, next to it.

The watermelon eating contest was a popular event at the Family Day.

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Big on Briyani

Good briyani is my comfort food.

Briyani rice is big in our family.

Briyani is a rice dish where good quality rice, usually basmati, is cooked with lots of onions and a complex blend of spices. Meat, fish, vegetables may also be added. Traditionally, mutton or lamb briyani is a dish to celebrate important occasions. And in our family, we have a long line of relatives who make excellent briyani, and who view skimping on the spices as almost a crime.

Thus I like my briyani full-bodied and robust, and I like to have it on a regular basis.

When I moved to California, I couldn’t find briyani that satisfied my taste, and  I was really missing my briyani fix. Then I met Odah, a Singaporean lady, in the supermarket. We became acquainted and she told me that she knew of a restaurant near where we live that makes briyani “like the one we get in Singapore”.  So we went to Noorani Restaurant in Garden Grove which serves Pakistani and Indian cuisine, and true enough, they serve briyani that was closest to the taste that I’m used to.

I’ve lost touch with Odah. But Odah, if you are reading this, or wherever you are, thanks again for the tip.

Chicken karahi...a tasty blend of spices and tomato flavor.

Now I go to the restaurant once every two weeks or so, or whenever the craving strikes. I usually order lamb briyani. Recently, the Malaysia Association of Southern California held its “Makan Makan” event, the association’s regular dining out activity, at Noorani. I decided to join in so that I could sample a bigger variety of dishes.

We were served beef briyani and plain briyani with a hearty lamb curry, tandoori chicken, okra cooked in spices and fried fish nuggets. We also had chicken karahi which is another of my favorite dishes. The base for this dish is a blend of spices and tomatoes.

I was told by one of the diners, Pat, that the word karahi refers to a round cooking pot used in Pakistani and Indian cooking. Well, that’s an interesting fact to learn.

Dessert...we had kheer, a rice pudding.

Just as a turkey meal needs cranberry sauce, briyani needs a sourish or a sweet/sour relish to balance the richness. The restaurant serves mint raita, a yogurt sauce which has a nice tang. I like my briyani with spicy cucumber pickles (acar timun), or with a version of cucumber-onion raita that my grandmother used to make, using thin coconut milk instead of yogurt.

I guess, one day, I’ll have to learn to make these relishes to go with the briyani, as well as suji, a creamy semolina pudding which, for me, is the perfect dessert to end a briyani meal.

Then I can sit down to a meal that will transport me across oceans and across generations.

Tandoori chicken is a popular dish in the US.

Mimi Lioe, president of the Malaysia Association, chatting with members.

 

To read about my search for good briyani in Northern California, see more at http://buildingbridgesworld.wordpress.com/2011/07/22/the-briyani-trail/

 

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The Egg: How Many is Safe?

Eggs have had a checkered history where health is concerned.

There is no doubt that eggs are a high source of protein and contain almost every essential vitamin and mineral. They are also economical and every culture and cuisine feature eggs in different variations.

Some years back, eggs received a bad rap in terms of raising one’s cholesterol. People were advised to strictly limit their consumption of eggs.

However, new research shows that limiting egg consumption has little effect on cholesterol levels. A University of Surrey team said their work indicated most people could eat as many eggs as they wanted without damaging their health.

The researchers said the idea that eating more than three eggs a week was bad for you was a misconception based on out-of-date evidence. They said eating saturated fats was far more likely to cause health problems, and eggs were actually a key part of a healthy diet, as they were packed full of nutrients.

However, anecdotal evidence suggests that many people all over the world still believe that it is necessary to limit one’s consumption of eggs.

Eggs is a comfort food for many people, and everyone has his or her preferred way of cooking eggs. I know a man who was adamant that his future wife would be someone who could scrambled his eggs just right, a creamy consistency and light golden in color. But happily for him, he found out that the eggs were not his main criterion for a spouse. After forays in several kitchens, he fell in love with a woman who made scrambled eggs at a just passable grade, according to his standard. But she more that made up for it with her charming personality.

Eggs can also give different sensory effects depending on the time you enjoy them. An omelet in the morning tastes brisk and refreshing. Switch to the nights when you are reading or watching TV, suddenly you feel hungry and you get up to make an omelet. Savoring the egg while it’s dark and quiet outside gives a different kind of satisfaction and calm.

My grandmother and grandaunt believed that soft-boiled eggs could cure almost anything. Feel a cold coming on? Have two soft-boiled egg. Wake up in the morning and feel sluggish about life? Have two soft-boiled eggs, and you’ll feel better in no time.

Two wonderful ladies, and such optimism in eggs!

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