We have had about 2 weeks of non-stop rain in Hong Kong. Sideways rain is the worst, especially when waiting for the bus. Men in business suits with their trousers sticking to their legs and women who thought is was a good idea to wear a white blouse are now thinking twice about their fashion choices on rainy days. However today, I see for the first time a little blue sky and break in the clouds.
Here is a view from inside a sampan riding near the Aberdeen fishing village. As you can see the sky is still pretty cloudy but occasionally there is a little bit of blue shining through.
Have you even had a ride in a sampan boat? Well lets put it this way, you are in a mighty little boat compared to all of those big cargo ships and if you are prone to seasickness then this is not your mode of transport. Are you in need of any dried fish parts for your recipes?
How about some wine to settle your stomach for the sampan ride?
I thought not so lets get on with the recipe…
Sometimes, I need to close my eyes and think of a happy place in order to make these dull and rainy days go away. That happy place is always some place warm and tropical with white sand beaches, clear water, and plenty of sunshine. Having your own virtual vacation to Hawaii, is the perfect cure for those long dog rainy days. So crack out those coconut bras and grass skirts and lets get cooking.
Hawaiian Luau rice is a fun and easy tropical side dish that goes perfect with fish, chicken or just by itself. You can go on your own mini little vacation right here in your own kitchen. If it helps set the mood, put on a little Jimmy Buffett music and pour yourself a Mai Tai and have a little luau.
Hawaiian Luau Rice is a little sweet, a little savory and little bit tropical and the perfect cure for the dog days of summer. This is a great little dish to bring for a dish to pass at a gathering or for your own gathering at home as it really is a nice accompaniment to so many dishes such. If you are looking for a main dish to go with your Hawaiian Luau rice, please check out http://bamskitchen.com/dietary-restrictions/glutenfree/sensational-summer-citrus-salmon/ or maybe even http://bamskitchen.com/dietary-restrictions/glutenfree/tropical-spa-mango-chicken/ or even http://bamskitchen.com/dietary-restrictions/glutenfree/peking-glazed-beer-butt-chicken/.
Hawaiian Luau rice is always best cooked with day old long basmati rice. Please take a click here to gather the basic concepts of making fried rice. http://bamskitchen.com/dietary-restrictions/glutenfree/pantry-fried-rice/
I just made another bowl this mid morning as was having a craving and this time made with “red rice” instead of basmati. It was mighty fine. Wishing everyone a fantastic weekend.
Hawaiian Luau Rice is a little sweet, a little savory and little bit tropical and the perfect cure for the dog days of summer.
- basmati rice - 2 cups
- water - 2 cups
- coconut oil - 2-3 tablespoons (your rice will really soak up the coconut oil quickly so use a non-stick pan)
- onion - 1 small chopped or about 1/2 cup
- ginger - 1 teaspoon freshly grated ginger (or can substitute with 1/4 teaspoon dried ground)
- garlic - 2 cloves chopped
- ham - 1/2 cup sliced thinly ( I used deli ham but you can exchange with spam or fresh ham)
- desiccated coconut - 1/2 cup shredded (Can use fresh coconut shredded)
- chicken powder (gluten free) - 1-2 teaspoons to taste (this is chicken bouillon in the powdered form) - you can also use chicken bouillon cubes and just crush into a powder and you can add to taste.
- white pepper - 1/4 teaspoon or to taste
- pineapple - 1 cup chopped fresh (can exchange with canned)
- macadamia nuts - crushed garnish optional for the topping
- green onions - 2 tablespoons chopped for garnish
Step 1A: The day or two before, wash your rice thoroughly add 2 cups of rice and 2 cups of water to your pan and cook on stove top or steamer. Allow rice to completely cool and place in the refrigerator over night.
Step 1: Toast your coconut in a non-stick skillet until in is toasty brown. Set aside.
Step 2: Place your coconut oil, onions, garlic, ginger in the pan until aromatic. Add the ham and cook quickly until lightly golden.
Step 3: Add your cooked basmati rice, chicken powder and white pepper and mix quickly in your pan until all of the rice is covered evenly with the coconut oil and seasoning. Add the pineapple, green onions and toasted coconut back into the pan and continue stirring quickly, just until warmed. Reserve a little toasted coconut on the side for garnishing.
Step 4: Serve on plate and garnish with toasted crushed macademia nuts, toasted coconut and green onions. Enjoy!