Preserved Olive Vegetables Rice

This recipe is the act of my right brain at work! When my son told me about the yummy Herbal Fried Rice offered by the Vegetarian Stall in his school.  I was not present in the HERE and NOW, upon hearing the word 'herbal', my right brain wander off to the thoughts of fried rice with olive, then it reminds me of the preserved olive vegetable and many other things that eventually lead me to this creation - adding preserved olive vegetable to cook the rice.   

This is the characteristic of a Right-Brained (often misunderstood), where they can think of one thing, say another and their brain has already moved on to another thought. 


If you are curious whether you are a right-brained or left-brained person, take the simple test @ The Right Brain vs Left Brain test. Have fun!

Preparation:     10 mins, Cooking time:  15 mins

           

Ingredients (serves 2)

°         200g rice, washed and drained

°         400ml water

°         2-3 tablespoons preserved olive vegetables

°         some freshly chopped spring onion (optional) 

Method

1.      Combine all the ingredients into an electric rice cooker, mix well and turn it on.

2.      When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork.

3.      Garnish with chopped spring onion and serve hot.

Earth 'N' Ocean Salad (Hijiki Seaweed Salad)

A simple yet easy-to-do side dish, marrying the ingredients from the Earth which is carrot and edamame and hijiki seaweed from the blue ocean. Keep the water for blanching carrot and hijiki seaweed as soup base for noodle or clear soup, if desired.

Preparation:    15 mins

Ingredients (serves 2)

°         2 tablespoons (15g) hijiki seaweed, soaked with 500ml water for 15 mins, drained well  and blanched

°         50g carrot dices, blanched

°         50g edamame

°         3/4  tablespoon sesame oil

°         1/2  tablespoon sugar

°         1 tablespoon light soy sauce

°         some sesame seeds (optional)

Method

1.    Combine all ingredients in a bowl and mix well. Serve chilled if prefer. 

Quick Almond Paste Dessert

Apply the same method for Quick Sesame Paste Dessert, by making slight changes to the ingredient, you can have a different dessert. So, if you do not like sesame, change it to almond powder or grounded peanut powder. The almond powder with fritillaria cirrhosa consists of sugar, therefore, sugar is omitted in this recipe. 

Preparation:     3 mins Cooking time:  5 mins 

Ingredients (serves 2)

°         6 tablespoons almond powder with fritillaria cirrhosa

°         2 tablespoons glutinous rice flour

°         500ml water

°         1 tablespoon almond syrup (optional)

Method

1.      Combine all the almond powder, glutinous rice flour and water in a pot and mix well. Keep stirring and when the mixture bubbles, turn off the heat. Add in the almond syrup and mix well.

2.      Ladle the dessert into individual serving bowl and serve hot.