/ck/ - Food & Cooking

Bailene (Khmer ultramegasuperdeluxe fried rice with chicken, Khmer sausage and various other ingredients).
Pic related; it's my bailene.

>>5142892
Any day-old, not-overcooked, not creamy rice is fine. I use both sticky rice (pic related) in my fried rice as well as "regular" rice (for me, sticky rice is "regular"), basmati rice and other rices, too. Even other grains.

>>4910673
Not that poster, but I use sticky rice for fried rice. Pic related.

Bai lene, Khmer fried rice cooked in oil scented with garlic, ginger and chilies and tossed with Chinese sausage, Asian chive, Asian basil, various vegetables, a scramble-cooked egg and chopped chicken with a finishing sauce mixture of fish, soy and oyster sauces.

>>4401268
>what type of zoji
Beats me. Had it forever, though. Was my old roommate's and she went back to Thailand five years ago. Since she couldn't take it with her, she gave it to me. I use it now as my primary rice cooker and my other more for other things. The zoji has got to be at least 12 years old.
>keep rice warm
Like I said: once the rice is cooked, I just turn the zoji off. Keeping it warm is bad for the texture of the kind of rice I eat. If sticky rice is kept warm, it becomes mushy. When I want it hot again, I just grab a ball and wrap it in a wet-then-wrung-out sheet of kitchen paper and nuke it for a half minute to get it super hot again. Then I mash it with boiled egg, garlic paste, chili paste and fish sauce.
Usually though, once cold, I either eat sticky rice room temp or use it to make khao niao pad, Isaan-style fried rice. It's unique amongst fried rices because it's made with sticky rice rather than fragrant rice. Pic related: it's khao niao pad with sausages, chicken and egg.
>asianbro
>bro
Assuming I'm a man. I could very well be a bowl of fish, a desk clock, a woman or any other common object.

Chop chicken.
Par-cook chicken until coloured, but not cooked through; remove meat, clean pan and set aside.
Add oil and aromatics to now-cold pan.
>aromatics are fresh ingredients that carry the most flavour for the least amount such as garlic, chilies, ginger and onion
Set to high heat and, when fragrant, re-add chicken, being careful not to add its cast-off juices.
Stir-fry a minute then add tough vegetables.
>such as carrots, broccoli stems and preserved turnips, amongst others
Stir-fry a minute then add tender vegetables.
>such as broccoli florets, snow peas and bell peppers, amongst others
Stir-fry a minute then add soft vegetables.
>such as bamboo shoots, tinned baby corn and mushrooms
Stir-fry a minute then add finishing sauces or other liquids.
>such as fish, soy and/or oyster sauces, jeot/kimchi brine and stock/broth, amongst others.
Immediately add day-old cooked rice.
Stir-fry a minute then add herbs and leafy vegetables.
>such as thai basils, shredded cabbage and coriander leaf/cilantro.
Off the heat and add scramble-cooked egg, if using, and continue to toss for a final minute.
Serve.

Pic related: chicken fried rice with dry Asian sausage (bai lene sach moh'un) I cooked a while back.

>>4144950
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>>4144898
Khmer-style fried rice (bai lehneh) with chicken, Chinese sausages and scrambled egg.

I make Hakka-style fried rice (which is of Chinese origin, but mostly eaten in Southeast Asia, especially Cambodia and Burma).
Here's a pic of one I made.
Look good? If so, I'll give ya directions, but in a little bit. Just got in from dinner out with my ho and we're gonna watch some tv.

>>3799337
I'm sure you're no longer around, but this is for everyone else that wants to make sticky rice in their rice cooker.
First, the prep-work:
1) Buy sticky rice. I recommend Three Rings brand, which can be found worldwide.
Unlike what >>3799238 suggests, sticky rice is a completely different species from 'normal' rice and that poster has no idea what s/he is talking about.
2) Measure the rice.
Put the rice into your rice cooker bowl, measuring for how many people you intend to feed or servings you intend to make. Generally, 3 cups of rice is good for 4 people.
3) Wash the rice.
Add fresh-drawn water to the rice while stirring it around with your hand, fingers in a claw-like shape, until the water is cloudy.
4) Drain the rice.
Pretty self explanatory.
5) Rinse the rice.
The step many people skip because they don't know to do it. Without adding more freshly drawn water, this time, without stirring, your rice will turn goopy.
6) Drain the rice again.
Self explanatory.
7) Repeat steps 3-6 an additional two or three times.
Self explanatory.
And now the prep-work is complete. We can then proceed to cooking the rice. Pic related is Khmer-style fried sticky rice made from leftover sticky rice with Chinese sausage, chicken and other goodies, one of my favourite foods.