I have started to wean myself from my lifelong love affair with white rice, not just for health reasons but also as a political statement of sorts. Below are links to an interesting article and an amusing video on the cultural and socio-economic roots of Philippine dependence (or some may argue, over-dependence) on that white stuff.
http://www.yesmagazine.org/blogs/john-cavanagh-and-robin-broad/the-story-of-refined-white-rice?utm_source=tw&utm_medium=socmed&utm_content=CavanaghJ_RefinedWhiteRice&utm_campaign=110329_NewEconomy
http://www.youtube.com/watch?v=EIEYgacQ5UM
Onwards to the next meal. This week I will be creating several recipes that will replace white jasmine rice with a more nutritious alternative. My husband, who has become somewhat obsessed with researching all things no/low-carb in our ongoing household quest for optimal health, told me about Shirataki, a Japanese noodle made with yams as opposed to the typical rice or wheat-based noodle and pasta. I found these Shirataki noodles in the refrigerated section at Nijima Market in Japantown.
I am a little skeptical. They look like thin, gelatinous strands of dubious origin suspended in liquid. The more expensive variety looks only slightly more appealing. I shuddered a little when I held the cold plastic package, the noodles sloshing around in a non-appetizing way.
We might have a textural issue here but I will do my best to infuse these yam noodles with a rich chicken broth redolent with flavors of ginger, garlic, scallions and chili. I will cook them sotanghon style with a nice saute of aromatics, Chinese celery (kimchay) and shitake mushrooms. Served with velvety slices of Hainan chicken along with the traditional chili dipping sauce and garnished with cilantro and cucumber, Shirataki Sotanghon will replace the traditional Chicken Rice in this cross-cultural experiment where Hainanese-Singaporean, Filipino-Chinese and Japanese flavors will hopefully meld in savory harmony.
A more detailed recipe will be posted after I perfect this dish.
http://www.yesmagazine.org/blogs/john-cavanagh-and-robin-broad/the-story-of-refined-white-rice?utm_source=tw&utm_medium=socmed&utm_content=CavanaghJ_RefinedWhiteRice&utm_campaign=110329_NewEconomy
http://www.youtube.com/watch?v=EIEYgacQ5UM
Onwards to the next meal. This week I will be creating several recipes that will replace white jasmine rice with a more nutritious alternative. My husband, who has become somewhat obsessed with researching all things no/low-carb in our ongoing household quest for optimal health, told me about Shirataki, a Japanese noodle made with yams as opposed to the typical rice or wheat-based noodle and pasta. I found these Shirataki noodles in the refrigerated section at Nijima Market in Japantown.
I am a little skeptical. They look like thin, gelatinous strands of dubious origin suspended in liquid. The more expensive variety looks only slightly more appealing. I shuddered a little when I held the cold plastic package, the noodles sloshing around in a non-appetizing way.
We might have a textural issue here but I will do my best to infuse these yam noodles with a rich chicken broth redolent with flavors of ginger, garlic, scallions and chili. I will cook them sotanghon style with a nice saute of aromatics, Chinese celery (kimchay) and shitake mushrooms. Served with velvety slices of Hainan chicken along with the traditional chili dipping sauce and garnished with cilantro and cucumber, Shirataki Sotanghon will replace the traditional Chicken Rice in this cross-cultural experiment where Hainanese-Singaporean, Filipino-Chinese and Japanese flavors will hopefully meld in savory harmony.
A more detailed recipe will be posted after I perfect this dish.
