You can search here only recipes listed in the Rice category.
Hui Guo RouBy PeterHui Guo Rou, also known as Twice-Cooked Pork, is a traditional dish from Sichuan (Szechuan) cuisine, which is one of the most famous and flavorful culinary traditions in China. The dish's name, "twice-cooked," refers to the unique cooking process that involves boiling the pork belly first and then stir-frying it.Chicken BiryaniBy PeterChicken Biryani is a popular and flavorful dish that has a rich history rooted in South Asian culinary traditions. Biryani is believed to have originated in the Indian subcontinent, with its roots tracing back to Persia. The dish evolved over centuries, influenced by the culinary practices of various regions. Biryani underwent further evolution as it spread to different regions of the Indian subcontinent. Each region developed its own variations, incorporating local ingredients and cooking styles. Chicken Biryani became a popular variant, featuring marinated chicken layered with fragrant basmati rice and a blend of aromatic spices.Kung Pao ChickenBy PeterKung Pao Chicken originated in the Sichuan province of southwestern China. Sichuan cuisine is known for its bold and spicy flavors, often featuring the use of Sichuan peppercorns, dried red chilies, garlic, and ginger. Kung Pao Chicken typically consists of diced chicken, peanuts or cashews, and vegetables such as bell peppers and scallions. The sauce is made with a combination of soy sauce, vinegar, sugar, and sometimes hoisin sauce. It is often seasoned with Sichuan peppercorns for a numbing, spicy flavor. The dish is named after Ding Baozhen, who was known as Kung Pao, Gong Bao, or Kung Po. Ding Baozhen was a late Qing Dynasty official, governor of Sichuan province, and a culinary enthusiast. The dish was purportedly one of his favorite dishes.Khua KlingBy PeterKhua Kling, also known as "Kua Kling" or "Khua Kling Moo," is a traditional Thai dish with roots in Southern Thailand. It is a spicy and flavorful dish that is popular among Thai food enthusiasts who enjoy the intense heat and bold flavors. The exact origins and history of Khua Kling are not well-documented, but it is believed to have originated in the southern region of Thailand, particularly in the province of Pattani. The dish is strongly associated with the cuisine of the Muslim community in Southern Thailand, known as the Malay or "Pattani" people. The dish is prepared by first pounding the spices together to create a paste or "khua" in Thai. The paste is then fried in oil until fragrant, creating a rich and aromatic base. The minced or ground meat is then added and stir-fried with the spice paste until cooked through, allowing the flavors to meld together.Butter ChickenBy PeterButter chicken, also known as murgh makhani, is a popular Indian dish that has a rich and flavorful history. The origins of butter chicken can be traced back to Delhi, India, in the mid-20th century. The story behind the creation of butter chicken revolves around a restaurant called Moti Mahal, which was founded by Kundan Lal Gujral in the 1920s. Kundan Lal Gujral is credited with inventing the recipe for butter chicken. Legend has it that the idea for butter chicken came about as a way to repurpose leftover chicken as the restaurant often had leftover tandoori chicken at the end of the day. To prevent wastage, Kundan Lal Gujral came up with the idea of simmering the leftover tandoori chicken in a tomato-based gravy, along with butter and cream. This resulted in a rich and flavorful dish that became an instant hit. The combination of tender pieces of chicken in a creamy tomato-based sauce, infused with spices and enriched with butter and cream, proved to be irresistible. Butter chicken quickly gained popularity not only in Delhi but also across India and eventually worldwide.Kimchi Fried RiceBy PeterKimchi itself has been a staple in Korean cuisine for centuries, with records of its consumption dating back to the 7th century. The fermentation of vegetables was an important preservation method in ancient Korea, and kimchi quickly became a popular way to preserve and flavor vegetables. Fried rice, on the other hand, is believed to have originated in China around 4000 years ago. The dish quickly spread throughout Asia and eventually made its way to Korea, where it was adapted and transformed into a unique Korean dish. The combination of kimchi and fried rice is believed to have first appeared in the 1960s in South Korea, during a time of rapid economic growth and increasing globalization. As South Korea became more connected to the rest of the world, people began experimenting with new flavors and ingredients, and kimchi fried rice was born.Egg Fried RiceBy PeterThe history of egg fried rice is not entirely clear. Fried rice itself is a dish that originated in China, and it is believed that egg fried rice may have originated there as well. One theory suggests that fried rice was first created during the Sui dynasty in China (581-618 AD), while others believe it may have originated during the Song dynasty (960-1279 AD). It is said that fried rice became particularly popular during the Ming dynasty (1368-1644 AD), when it was served as a breakfast dish. Over time, the dish spread to other parts of Asia and beyond, and variations of it have been developed in different regions and cultures.Risotto MilaneseBy PeterRisotto Milanese is a classic Italian dish that originated in Milan, Italy. It is a creamy and comforting rice dish that is flavored with saffron, a spice that gives the dish its distinctive yellow color. The dish is said to have originated in the 16th century, when saffron was first introduced to Milan and became a popular ingredient in local cuisine. The first recorded recipe for Risotto Milanese appeared in a cookbook from 1679, which described the dish as a mixture of rice, broth, and saffron. Over time, other ingredients such as onions, cheese, and wine were added to the dish to enhance its flavor. Risotto Milanese became a popular dish in Milan, and soon spread to other regions of Italy.Sesame Shredded ChickenBy PeterThis simple recipe for sesame shredded chicken is building on the proven methods of the asian cuisine. With help of the pressure cooker chicken stays hydrated and moist yet falls apart with little to no effort. Cucumber are great addition of the freshness.Chicken AdoboBy PeterAt its core, adobo is a process of cooking, not a recipe. The tang of the vinegar is softened over low heat, intensifying the flavor of the meat, and creating a silky, mouthwatering sauce that is always, always served with fragrant white rice. This is truly spectacular and very unique recipe. It's recommended to serve this dish over rice.Beef BulgogiBy PeterBeef Bulgogi originated from Pyongan Province of North Korea, but is a very popular dish in South Korea. Most commonly marinated slices of beef meat, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. You can substitute minced meat with any of those cuts, if you aim for fancier version of beef bulgogi, optionally you can grill beef bulgogi on the griddle.
