The Kitchn had a post a couple of weeks ago that included a spring recipe list and I have shamelessly been using it as my cooking inspiration ever since. This was one of the most interesting sounding meals on the list and it's a Mark Bittman recipe, so we knew it'd be good. I have to say that I love it when a recipe calls to cook the dried rice in oil before adding the liquid, like risotto and Mexican rice. It just seems to taste so much better. Anyway, we cut down the recipe to serve two and it turned out well. We omitted the tomatoes because they just aren't good right now. Also, I made the dipping sauce as instructed, but I was kind of unsure how to use it. I mean, what part of the meal do I dip? We did sprinkle our bowls with the toasted sesame oil and that added a lot of flavor. This was fun and new for us. All-in-all, we'd give Singapore's national dish a thumbs-up.
1 comment:
Looks delicious! I'm a big fan of "dipping sauce" for anything and everything!
Post a Comment