Yellow Rice and Chinese Broccoli

Copyright 2011 LtDan'sKitchen blogs

Here's another rice dish that I cook whenever I make barbecued pork or roast a chicken. It is a relatively simple recipe and I almost forgot I had this in my recipe files, until now. I've been dying to grill pork the way we used to back home for some time now and I think that this will be the perfect rice dish for it. You end up with a gloriously aromatic and yellow rice that goes well with everything. Adapted from Emeril Lagasse's recipe, the recipe has been simplified and cooked the Filipino way. 

*Yellow Rice - Adapted

Rice prior to covering and steaming at low heat
Copyright 2011 LtDan'sKitchen blogs

3/4 tsp ground turmeric
1/4 tsp ground cumin
1/4 tsp cinnamon
2 cups water
1 tbsp unsalted butter
1/2 tsp salt
1 1/2 cups long grain or   basmati rice
2 tbsp sliced scallions

1. In a pot over medium 
    heat, toast the 
    turmeric, cumin,
    and cinnamon over 
    low heat until fragrant,    
    stirring, about 30 seconds. 

2. Add the butter and once melted, add the rice and season with salt 
    and mix well until the rice is coated with the butter mixture. Add 
    the water and increase the heat to medium high. 

3. Cook until the water boils and let it simmer at medium high heat 
    until almost of the water has evaporated. 

4. Cover the pot and decrease the heat to low. Let it steam cook for 
    about 20 minutes or until the rice is soft but not mushy. Fluff with a 
    fork and garnish with the scallions. Serve immediately.

To go with the pork barbecue, you need something green. And by green, I mean broccoli. This recipe has been adapted to regular broccoli but is originally made with Chinese broccoli which is a vegetable that looks like a cross between a kale and a broccoli. 

Broccoli in Oyster Sauce 

Copyright 2011 LtDan'sKitchen blogs

1 lb broccoli florets
1 tbsp salt
6 tbsp water
4 tbsp oyster sauce
2 tbsp rice vinegar
1 tsp sugar
1/2 tsp corn starch
sesame oil (optional)
toasted garlic (optional)

1. In a pot with boiling 
    water, add the salt 
    and once back to 
    boiling, add the broccoli. Cook for 2 minutes until the florets 
    turn bright green. 

2. Spoon out the florets and shock in ice water to stop the 
    cooking process. Drain and set aside. 

3. In a wide saute pan, combine the rest of the ingredients and 
    simmer for a minute or until it thickens a bit. Add the florets 
    and cook until heated through, about a minute.

4. Spoon out the broccoli with a slotted spoon and place on a 
    serving platter. Increase the heat to medium high and thicken 
    the sauce until it coats the back of the spoon. 

5. Pour the sauce over the broccoli and top with the toasted 
    garlic or even toasted sesame seeds and a drizzle of sesame
    oil if you prefer.

* FoodNetwork Channel; Emeril Live; Episode: Island Adventures: 2002