In last week’s column I asked what you were cooking this holiday; whether you were going all out as usual or bigger than usual given the kind of year we’ve had, or, if you were planning something simple and low-key. Whichever camp you are in, today I am sharing two side dishes for you to try that equally straddle both sides. You can think of one as a twist on the usual and the other as having something familiar in an unfamiliar way.
There is always some type of rice dish on the holiday table. Depending on where you are or where you’re from, it can be rice and peas, Mexican (Spanish) rice, vegetable rice, or some type of pilaf. In Guyana, it is mostly fried rice. This year, I want you to try making a different kind of fried rice – no soy sauce, no Chinese sauce, no five-spice powder, no carrots, bora or cabbage. And brace yourself, no Cassareep or any other type of browning you use to colour the rice. Whhaat? Some of you just either sucked your teeth or grumbled that I am taking things a bit too far. How can one have fried rice without any of the usual things that make it fried rice? LOL. Hear me out – I did say that one of the sides is a twist on the usual, so keep an open mind and don’t knock it till you try it. So, if you want, do a test run before the holidays.
This is a Scallion-Cilantro Fried Rice with Golden Raisins. It’s light, fresh and very tasty. Scallions, green onions, shallots, chives whatever you want to call it really stars in this fried rice. Cilantro, also known as coriander, is the perfect partner in this fried rice combo, however, if you do not have access to fresh cilantro/coriander, not to worry, the fried rice will be just as tasty. Trust me. This dish is not so much about a recipe (it’s more like a how-to) because I am sure that many, if not all of you reading this, know how to make fried rice. Therefore, I am going to relay the information more as a tip-guide. Use quantities to suit your taste.
You’ll need:
- Vegetable oil
- Fresh ginger
- Garlic
- Hot pepper
- Scallions/green onions (white or purple head variety)
- Cilantro/coriander
- Cooked, cooled rice
- Toasted sesame oil
- Salt and ground black pepper
- Scrambled eggs (optional)
- Golden raisins (preferably, but the dark ones will do too)
Prep the ingredients:
- The cooked cooled rice, should be loose and not clumped together
- Chop the scrambled eggs into small pieces and set aside.
- Mince together equal amounts (by volume) of ginger and garlic along with hot pepper to taste.Try to get it as fine as possible but do not opt to grate the ginger or garlic.
- Cut up the scallions/green onions and in doing so, separate the onion part (white/purple tops) from the green part. You should have a pile of the heads and a pile of the tender green parts.
- Cut up the cilantro/coriander, making two piles,one of the chopped stems and the other of the leaves. Much of the flavour of cilantro is in the stems, so always include them when cooking.
- If the raisins were refrigerated, bring them up to room temperature simply by placing them in a bowl at the start of assembling the ingredients.
Make the fried rice:
- Heat vegetable oil in a large pan until very hot but not smoking. Add the ginger-garlic-pepper and reduce heat to low. Cook until fragrant, and the rawness is cooked out. Raise heat to medium and let continue to cook until they start to brown lightly, then add the cilantro stems and onion part of the scallions and cook together for 1 minute.
- Add the rice with salt and pepper to taste along with a few sprinkles/dashes of the toasted sesame oil and toss well to mix everything. Cook for 3 – 4 minutes, tossing the rice 2 – 3 times.
- Sprinkle the following ingredients over the rice, in this order – raisins, eggs, scallions and cilantro and toss well to mix. Cook for another 3 – 4 minutes and immediately remove pan from the heat. Serve hot or at room temperature.
Optional toppings:
- If you like, garnish with chopped extra scallions or cilantro, just before serving. OR:
- For some crunch, roughly chop some toasted walnuts and sprinkle on top just before serving.
Now there is always some head-scratching as to what to make for a vegetable side dish, apart from the obvious platter of lettuce, tomatoes and cucumbers, and or coleslaw. If you are an ochro/okra lover, this side dish is definitely for you, but not to worry, you can do the same thing with broccoli. This dish is Roasted Okra. It can be served as is or with peanut sauce.
You’ll need:
- Fresh okra
- Salt and ground black pepper OR a favourite all- purpose dried seasoning with salt
If you want to serve it with a peanut sauce, then blend or whisk together the following ingredients: ⅓ cup smooth or chunky peanut butter, 2 teaspoons grated ginger, 2 teaspoons grated garlic, 2 teaspoons soy sauce, 2 teaspoons fish sauce (or salt to taste), ½ teaspoons toasted sesame oil and enough hot water to make your desired consistency of the sauce – thick or drizzling.
This sauce can be made ahead or when mixed, let rest for about 20 – 30 minutes so that the flavours can meld.
Roasting and Serving:
Preheat the oven to 400 degrees F with the rack in the middle. Line a baking sheet with parchment paper.
Tip all the okra (whole, leaving the stems intact, or slicing in half, lengthways) on to the lined baking sheet. Drizzle with oil and sprinkle with salt and pepper to taste. Toss well to coat and bake for 15 – 20 minutes or until a knife inserts easily. Roast for less time if you like your okra a bit crunchy.
To serve: assemble on a plate, spoon peanut sauce over okra. For crunch, top with toasted peanuts or toasted chopped walnuts or sliced almonds.
Optional:
If using broccoli, cut into flowerets, season just like the okra, and bake for 20 minutes or until the edges are crisp.
Try these two sides, I think you’ll like them.
Cynthia
cynthia@tasteslikehome.org ( www.tasteslikehome.org )