Posts Tagged With: SAKGP

Kitchen News 14th February 2017

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This article originally appeared in the school newsletter on 16th February.

Week 4 already! The Chinese Banquet Menu has reared its Roostery head again in Kitchen, with Chicken, spinach and coriander pot-sticker dumplings with honey soy on the menu, the children diligently filling gow gee wrappers with the blended green mush, and sealing the dumplings up tightly… the Vegetable spring rolls have the students preparing all the veggies and then stir-frying with rice vermicelli noodles in a big wok, then rolling up in the pastry and sticking firm with waterdrops, and serving with their homemade sweet green chilli sauce. I learnt today that my recipe is incorrect in chopping up the noodles as the long ones are supposed to signify a long life, and by chopping them up we have been shortening everybody’s lifespan! Sorry about that everybody!

Another success is the Shanghai-style eggplant. I cannot tell you enough how amazingly delicious this dish is! If you have a steadfast eggplant-hater in your life (as I do, two of them) then I implore you to try the recipe at home – it’s available on Edmodo via the SAKGP Bondi group page (see code below to join if you haven’t already). It’s a winner, and renders the eggplant almost unrecognisable. It’s like vegetable chocolate! (ish).

Kylie Kwong’s Chilled cucumber salad is brilliant, especially on a hot day like these, and we have now introduced Special fried rice to the list, with long grain rice cooked the day before and wok-fried with beaten egg and spring onions. Delish!

And served with a really delicate and powder-pink Chinese cup of Jasmine tea. Yum cha indeed.

By the time you read this we should have our timetables sorted and our class reps elected. Please look out for your next Class News with details of Kitchen Garden lessons, and if you can spare the time, please come along and help as we really do need you! Parents from Kindergarten, Year 1 and Year 2 gratefully received too.

The SignUp link for all classes: http://signup.com/go/n5ciGB – please remember to bring your Working With Children signed form to show the office if you haven’t already!

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Special Fried Rice

The key to successful fried rice is to cook the rice the night before, cool, cover and store in the fridge – that way the grains have time to cool and separate. At home feel free to add in some cooked chicken or prawns.

Fresh from the garden: eggs, spring onions, garlic, ginger
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

·       Chopping boards and knives

  • Peeler
  • Mixing bowls – large, small
  • Salad spinner
  • Large wok
  • Fork & knife
  • Measures – cup, tablespoon, teaspoon
  • Large saucepan & lid
  • Sieve
  • Serving bowls
Ingredients:

·       3 cups long grain rice

·       1 litre boiling water

·       1 teaspoon of cooking salt

·       2 garlic cloves

·       2 tablespoons sesame oil

·       1 thumb ginger

·       2 eggs

·       3 spring onions

·       4-6 tablespoons soy sauce

·       Small handful coriander

 What to do:

To cook the rice:

  1. Fill the kettle to the 1 litre mark and set to boil.
  2. Measure the rice grains into the saucepan. Wash the rice with cold running water and swish with your hands. Drain carefully into a sieve and repeat 3 more times until the water is no longer milky. This helps remove excess starch and cleans the grains.
  3. Empty the washed rice back into the pot and carefully pour in the litre of boiling water. Turn the heat to high – when the water starts to bubble, add a teaspoon of salt, stir and then cover the pot and reduce heat to the lowest flame. Cook for 14 minutes without disturbing or taking the lid off.
  4. After the 14 minutes is up, turn off the heat without disturbing the saucepan. Leaving the lid on, just let it sit for another 5 minutes to finish the steaming process.
  5. When the time is up, using a knife, fluff the rice up in the saucepan, and then transfer into a bowl or tub, leave to cool for 10 minutes and then cover and put in the fridge for at least an hour to chill, preferably overnight.

To prepare the fried rice:

  1. Peel the garlic and finely chop. Using a peeler, peel the ginger and grate using the microplane grater.
  2. Wash, trim and peel the spring onion and finely chop, reserving the white parts and green parts separately.
  3. Wash the coriander and spin-dry, then finely chop stalks and leaves.

To cook the fried rice:

  1. Heat vegetable oil in a large wok on high heat.
  2. Add ginger, garlic and white part of spring onions and fry for a minute, stirring.
  3. Crack the eggs into a small bowl, add sesame oil and whisk lightly with a fork.
  4. Add the pre-cooked rice and stir-fry until rice is hot.
  5. Add soy sauce and green spring onions and heat through for another minute.
  6. Spoon out into serving bowls, then garnish with fresh coriander and serve.

Notes: Where does rice come from? How is it grown? What other dishes can you make with rice?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | Leave a comment

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