Dinner yesterday was a Banh Chung, a sticky rice cake I got from the Asian store. I didn’t know what it was, never saw it, but I saw everybody grabbed a few, I got a smaller one to try.
Similar to Chinese zongzi, it is made of sticky rice, mung beans and pork and is essential for the lunar new year celebration. I read that it was very labour intensive to make and more information by Andrea Nguyen if you are interested.
Kroger is selling boneless Rib Eye steaks in a Family Pak for $6.99 per pound. We bought ours yesterday, and I broiled them in the oven and served with Yukon Gold potatoes. I went spare on seasoning–only cracked black pepper and table salt. Quite tasty.
The pups got a bit of the marbling in their dinner bowls. I think they liked that.
Actually, it was quite good, the taste was subtle with the combination with the pork and the bean with the sticky rice. Maybe you can find one too in store near you.
I read one suggestion was to eat adding sugar on it, which seems weird, I will try with the leftover.
Very much. I think I was in the house a few seconds before turning on the oven and checking the pantry. Headed to the market straight from the airport after checking in with my gal.
I cook basmati usually, and also had trouble with jasmine. I think it needs less water - I use 1:2 for basmati, more like 1:1.5 now for jasmine. Always washed well till water runs clear.
This was pure lazy food - jumbo shrimp dusted with smoked chili salt blend from Aldi (includes cumin and coriander), just seared in a large non-stick pan with whole garlic cloves and set aside. Then a box of yellow rice toasted in the same pan with a few Tbsp. Goya sofrito and several bay leaves. Then added the rice seasoning packet, 1 3/4 c. water, and 1 c. peas. Simmer til almost done and add the shrimp back just to cook through in the last minute.
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