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What Is Black Sticky Rice Recipe - Yahoo Recipe Search
Food NetworkTocino is a favorite Filippino pork dish made with thinly sliced pork marinated in a sweet and salty mixture until tender, then braised and fried to sticky, caramelized deliciousness. “Tocino” means bacon in Spanish, and the dish is sometimes called an all-day breakfast and often accompanied by an egg and garlicky rice in the Philippines. Pork belly is sometimes the cut used for tocino, although pork butt or shoulder is also common and is what we’ve used in this recipe; the results will be a little leaner but still lush and delicious. An attractive red color is part of the dish’s appeal, here imparted to the meat with annatto powder, a popular Filippino ingredient.Food52Italian food has many classics that are worldly renown, and many more traditions that are instead unknown to the masses, mainly because they are mostly home cooked dishes that one would never find in a restaurant.Let’s take “Riso Freddo” for example. This typical Italian Rice Salad, that’s naturally gluten free,is a must for every Italian in the period between June and September. It’s probably the most eaten food at the beach, during picnics, and even as a quick but delicious lunch at home.Especially when there are a lot of people at the table (and you know Italians love that stuff…), a yummy Rice Salad is always the best bet to feed them something delicious without worrying too much about it getting overcooked, mushy or cold.The varietal of rice I like to use for this salad, “parboiled”, has been partially boiled in the husk.This process alters the nature of the starch, and it makes the graininess sticky and more separate when cooked. Also, because this rice salad is supposed to be eaten cold, you can store in the fridge for up to 3 days and enjoy it when you want a fun snack!Since in Italy Riso Freddo is so popular, we have many brands that provide seasoning for it: jars of mixed cocktail vegetables called “Condiriso”. Even if you don’t have access to them, this Italian rice salad is really easy to make and with this quick and easy recipe you can stay assured you’ll put on the table a delicious summery dish that any Italian would be proud of!As you can imagine, there are a million ways to prepare Riso Freddo and every Italian family makes their own Rice Saladin their own personal way. Experiment with the ingredients and find out your favorite combinations too! I can’t wait to see what you come up with and I am excited to hear your feedback on this recipe! Did you know it was one of the most popular Italian summer dishes?! Un bacio!! AmbraFood52"Picture this: hungry international students left on campus by their compatriots, yearning for some sense of home. We’re desperate to participate in the great American tradition, but we’re resistant to chalky turkey breast and mushy stuffing. To this day, I just don’t understand the textural challenges of holiday food. So we did what any sensible Chinese kid would do: We bought a whole Hong Kong soy sauce chicken and a pint of fried rice from the local Chinese restaurant, and we stuffed the former with the latter. In a lot of ways, I still prefer that version, at the very least as an instant bastardized holiday main. But I guess if you insist on putting it together yourself, this is what you need to know: Make sure you have the right stockpot. It should be tall and narrow, and it should be able to fit enough liquid that would submerge the entire chicken. The recipe below is for an 8-quart pot, but if yours is smaller, you can scale down the recipe for the braising liquid. For best results, make the chicken one day or at least a couple hours ahead of time so it can be stuffed. To reheat, the entire chicken will be steamed so that all its excess fat will render and drip into the rice that's stuffed inside its cavity." —Lucas Sin Lucas Sin is the chef at Junzi Kitchen and a Forbes 30 Under 30 honoree.TastySummer time is peach season. What better way to take advantage by making this Peach tea brined grilled chicken with a luscious sticky peach sauce by @brandongouveia. The brine infuses the chicken with moisture and a hint of fruitiness!Food52This recipe uses lamb with Middle Eastern spices combined with wonton wrappers and a cucumber-rice vinegar dip, a mix of Middle Eastern/Mediterranean and Asian ingredients. The steam-then-pan-fry method gets you the slightly chewy texture of steamed dumplings on the top and the satisfying crispiness of fried dumplings on the bottom. Moistening the dumplings with a little olive oil prior to steaming them helps keep them from sticking to a metal steamer basket. As for the steaming time, I wrote at least five minutes because my first batch came out too sticky. Unfortunately, I wasn't looking at the clock so I'm not sure what my final steaming time ended up being. I steamed the dumplings until the wrapper began to be translucent. If you make them shumai style as I did, the top won't become translucent because there are several layers of dough pinched together, making the top thicker than the sides or bottom. I tried a few different dipping sauces with these, but this simple cucumber vinegar with salt was my favorite. - clintonhillbillyTastyThese Saucy Asian Meatballs are a delicious fusion of savory, sweet, and tangy flavors, perfect for any gathering or weeknight dinner. Made with pork or beef, they're seasoned with fresh ginger, garlic, and soy sauce for a rich umami taste. The meatballs are pan-fried to perfection, then finished in a sticky, flavorful sauce that’s both sweet and spicy. Garnished with sesame seeds and green onions, they offer the perfect balance of texture and flavor in every bite! See what Sarah's cooking up on her Instagram page.
