Mar 20, 2009

Rice Presentation

Filed under: Tips & Tricks,Recipes — Tags: , , , , — Kay @ 1:23 pm

I’m a very visual person, but you’ve probably noticed that by now. A considerable part of a dish’s flavor is determined by how it’s presented. At least to me it is. Simple, affordable every-day meals can be amazingly elegant and downright beautiful when you pay some attention to the details.

It’s all about presentation; some chopped fresh herbs, a dollop sour cream, some crumbled up bacon or even a little cracked black pepper can make a world of difference when put on top of your food. It just livens things up and takes it to a higher level. Not just my photos are influenced by that—my taste buds are as well.

That’s why I always serve rice this way. I’m sure a lot of people do the exact same thing, but for those who don’t; here’s a simple technique that instantly transforms an ordinary pile of rice into something a little more special.




Being this visual, it’s a good thing I’m surrounded by beauty! Oh yeah, the park is kinda pretty, too.


This is all you need. A simple bowl and a plate. Bowl size depends on your appetite. Size of the plate as well.

Pour a few drops of oil in the bowl. You can use any kind of oil for this; it’s mainly to let the rice slide out more easily. You can use the oil to your advantage, though. Chili oil, for instance, adds a little zing and color to the rice! You can also use oil with minced herbs for an instant color boost and contrast. Or garlic infused oil for a little added flavor. Even fruit pieces pressed into the rice create a gorgeous picture.

Rub the oil all over the bowl. No, I’m not afraid to get my hands dirty but would rather not get oil on my camera. Hence the basting brush.

I’ve coated the entire bowl with a thin layer of oil.

Hot, steaming white rice. There’s something enticing about it. I know, I know… brown rice is far more flavorful, healthy and nutty, but there’s just something pretty about a big bowl of pristine white rice. Sue me!

Just fill the cup with rice and flatten it with the back of your spoon. Really push it down into the bowl.

Place your plate upside down over the bowl. Try to keep the bowl in the center of the plate.

Flip the plate (and bowl) over.

Gently and slowly lift the bowl. Because you first oiled it, it should go really smooth.

I’ve used this technique in my Oriental Express posting as well. When serving Bifteki, I add some lemon juice and green peas to the rice and use very small bowls. It just makes everything you put on top of it look much, much prettier.

Admit it, this looks much better than a messy pile of rice on a plate!

Jan 7, 2009

Chinese Fried Rice

Filed under: Sides,Chinese Food,Recipes — Tags: , , , , , — Kay @ 8:57 am

Very, very easy and basic recipe. In fact, it’s so basic, I’m almost embarrassed to call it a recipe! Internet, meet my favorite rice dish. The reason I call it “Chinese fried rice” is because this is how fried rice is served in Chinese restaurants all over the Netherlands. So basically I stole  borrowed it from them. Even though I strongly doubt it’s anywhere close to being an authentic Chinese…