(Friday morning...23.1.2009)
I woke up at 6am this morning wide awake! And, I felt great! WOOHOOOO! 5th Day Charm. One of my very close friends told me it takes 5 days to get over jetlag, and it looks like she is right! (Well, she should know...she's traveled quite a bit!) I was awake well before Chris's alarm---which is the only alarm that has ever put a smile on my face first thing in the morning. (I am a morning person and even Chris---who is definitely NOT a morning person---has a hard time withholding a smile. Or, maybe it is my laughing at his alarm...) But come on! How can you be grumpy with Joplin's "The Entertainer" playing in the background!
http://www.youtube.com/watch?v=TEmu9qxfgEk
There are bugs in our rice.
We have two bags of rice that we bought on our first shopping trip here. We bought a beautiful basmati and turmeric rice and a plain basmati rice pouch. They've been sitting in our cupboard for about 6 weeks. And tonight, when I reached for them, I saw bugs walking their way up to the top of the bag. I guess I stirred them. Or they were coming to the light. In any case, there are black 6 or so legged bugs with antennae crawling all over the rice.
So, do I just pick the bugs off and cook the rice, or do I throw the bags out? That sounds awful wasteful, and Western. Is there any harm in eating the rice? I guess the part that kinda confuses me is: Those bugs came from eggs. Are the eggs in the rice? Is there any harm in eating them?
I grew up with Dad's war stories from Viet Nam. "We used to think the rice pudding had raisins in it until we saw the wings," he tells at any mention of rice. He has avoided eating rice ever since. (The flies in the rice pudding story is usually followed with: "And you know why we had to eat rice 3 meals a day? Because the rice was not fit for American health standards for imports, so the US Government fed the rice to the troops stationed over there.") And he is going to be here for 3 weeks very soon. At least we can find plenty of noodles!
I, on the other hand, love rice. I love the sweet smell of basmati rice cooking, and I usually have rice at least a twice a week in the States. Here, we've eaten a fair amount of rice. My new favorite recipe (see below) is a brown rice dish.
Hmmm, Why is the same woman talking on all the radio stations right now? Too bad it is in Thai. Part of me thinks it is important. What in the world is going on? ? OH! I figured it out. There is one station that is speaking in English. "Thai Radio" presents the local and world news every day at the same time. Oh, it is sooo exciting to hear PRESIDENT Obama speak! Yay!!!!
Okay, here is the rice recipe that I love!
From the book: Thai & South-East Asian Cooking & Far Eastern Classics, by Deh-Ta Hsiung, Becky Johnson and Sallie Morris. Published by Hermes House, pg. 427. (http://www.amazon.com/Thai-South-East-Asian-Food-Cooking/dp/0754814661/ref=sr_1_2?ie=UTF8&s=books&qid=1232760505&sr=8-2)
Brown Rice with Lime and Lemon Grass
Ingredients:
2 limes
1 lemon grass stalk
225g/8oz/generous 1cup brown long grain rice
15ml/1tbsp olive oil
1 onion, chopped
2.5cm/1inch piece fresh root ginger, peeled and finely chopped
7.5ml/1 1/2 tsp coriander seeds
7.5ml/1 1/2 tsp cumin seeds
750ml/1 1/4 pint/3cups vegetable stock
Optional to garnish (I haven't done this part):
60 ml/4tbsp fresh coriander (cilantro)
Spring onion (scallion) green, and toasted coconut strips to garnish
Lime wedges, to serve
1) Pare the limes, suing a cannelle knife (a zester) or fine grater, taking care to avoid cutting the bitter pith. Set the rind aside. Finely chop the lower portion of the lemon grass stalk and set it aside.
2) Rinse the rice in plenty of cold water until the water runs clear. Tip it into a sieve and drain thoroughly.
3) Heat the oil in a large pan. Add the onion, ginger, coriander and cumin seeds, lemon grass and lime rind and cook over a low heat for 2-3 minutes.
4) Add the rice to the pan and cook, stirring constantly for 1 minute, then pour in the stock and bring to the boil. Reduce the heat to very low and cover the pan. Cook gently for 30 minutes, then check the rice. If it is still crunchy, cover the pan and cook for 3-5 minutes more. Remove from the heat.
5) Stir in the fresh coriander, fluff the rice grains with a fork, cover the pan and leave to stand for 10 minutes. Transfer to a warmed dish and garnish with spring onion green and toasted coconut strips, and serve with lime wedges.
*I haven't done step 5 yet. And I tend to let the rice just sit until the other dish. Veggies of some sort accompany this well when seasoned with ginger, lime, and lemon grass. This week, I used a matchstick-chopped carrot, onion, and bean sprout mixture that was stir-fried with the same ginger, lime, and lemon grass. I probably threw some garlic in there, too. Previously, we have used the same idea with green beans.