Curry Sticky Rice Stuffed With Short Rib By Chef Jj Johnson Recipe By Tasty Recipes

SUSHI RICE DIP RECIPE BY TASTY

Steps:

• Wash and rinse the rice thoroughly to remove excess starch. Cook in a medium pot at high until the water reaches a boil. turn to low heat, and let it simmer for about 20 minutes.
• While there is still some water in the pot, add the vinegar and sugar. Stir and remove from heat.
• In a separate pan, add the oil and mushrooms. Cook until they begin to brown.
• Add the soy sauces, green onions, and brown sugar. simmer for 2-3 minutes, adding small amounts of water if necessary.
• Spray a square or round bowl with cooking oil, and press the rice into the edges with the back of a spoon.
• Layer avocado slices around the edges and bottom of the rice.
• Spoon in the mushroom sauce. Cover and pat down another layer of rice to seal in the goodness!
• Place a serving plate on top of the bowl and flip upside-down. Remove the bowl carefully.
• Sprinkle with black sesame seeds. Use a seaweed snack to grab.
• Enjoy!

CURRY STICKY RICE STUFFED WITH SHORT RIB BY CHEF JJ JOHNSON RECIPE BY TASTY

Steps:

• Add the rice to a large nonreactive bowl that holds at least double the volume of the rice. Cover the rice by 2-3 inches (5- 7 ½ cm) with warm water and soak for 2 hours.
• Drain the rice and transfer to a steamer basket lined with cheesecloth. Set the steamer basket over a large pot with several inches of boiling water.
• Cover and steam the rice for 30 minutes, or until shiny and tender. Be careful that the pot doesn't run dry during steaming; add more water if necessary.
• While the rice steams, pour the coconut milk into a large heavy pot over medium heat and bring to a simmer. Make sure it does not boil.
• Once the coconut milk is simmering, add the sugar, curry powder, lime zest, and salt, and whisk to completely dissolve the sugar and salt in the hot coconut milk.
• When the sticky rice is done, turn it out into a large dish and use a wooden spoon to mix in the coconut milk mixture. Let stand, covered, for 30 minutes-1 hour to allow the flavors to melt.
• Preheat the oven to 350°F (180°C).
• Season the short ribs all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over high heat. Working in batches, sear the short ribs on all sides until golden brown, 5-6 minutes. Remove from the pot and set aside.
• To the Dutch oven, add the jalapeño, bay leaves, thyme, and parsley, and cook until fragrant, 1-2 minutes.
• Deglaze the pan with the red wine, scraping any browned bits from the bottom of the pot, then add the beef stock and orange juice.
• Return the short ribs back to the pan. Cover and braise in the oven for 3 hours, until the meat pulls apart easily with a fork. Set aside to cool slightly, then shred the short ribs with 2 forks.
• Using a 3-inch square mold, add a scoop of rice to the mold and spread in an even layer. Scoop in a layer of short rib, then cover with more rice. Garnish with sesame seeds. Unmold the rice and repeat with the remaining ingredients.
• Serve with lime wedges.
• Enjoy!

THAI MANGO STICKY RICE RECIPE BY TASTY

Steps:

• Add the sticky rice to a medium bowl and cover with water. Soak for 1-2 hours, or overnight, then drain.
• Soak a bamboo steamer basket in warm water for about 5 minutes.
• Set the steamer over a medium pot filled with a couple inches of water, then bring the water to a simmer over medium-high heat. Line the basket with a wet cheesecloth. Transfer the drained rice to the lined steamer basket and spread in an even layer, then fold any overhanging cheesecloth over the rice. Cover the steamer and cook the rice until soft and sticky, about 20 minutes. Transfer the rice to a medium bowl.
• Meanwhile, in a medium saucepan, combine the coconut milk, sugar, salt, and pandan leaves. Bring to a boil over medium heat, then immediately remove from heat and stir continuously until the sugar has dissolved. Remove the pandan leaves and discard.
• Pour the hot coconut milk mixture over the warm sticky rice, stirring until the rice absorbs all of the liquid.
• Make the sweet coconut cream: In a medium bowl, whisk together the coconut milk, sugar, salt, and rice flour.
• To serve, scoop the sticky rice onto a plate or banana leaf, then top with the sliced mango, sweet coconut cream, and toasted sesame seeds.
• Enjoy!