Traditional South African Bobotie with fragrant yellow rice - Margherita : All about food

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Saturday, October 27, 2018

Traditional South African Bobotie with fragrant yellow rice


Traditional South African Bobotie with fragrant yellow rice


I was a little late in issuing the traditional Bobotie recipe in South Africa because the two had a legacy here and I should have done it before. Anyway, it's a recipe I made 5 years ago for the first time, and I'm very happy to be able to participate. It comes from my friend Carolee De Coaster - a well-known culinary figure, author of a multi-cookbook and cooking teacher who now lives in New Zealand. We have met through my blog for several years and have been identical ever since. South Africa Bobotie is a moderately hot and moderately curried tartar with topped egg cake that is traditionally served with fragrant yellow rice. Some ingredients may seem a little crazy if you are not here, but they are absolutely delicious.



The timing did not succeed in identifying this recipe because I wanted to make rice in my brand that was taking a fresh hit. I would like to assume that everyone has heard about this organ, which has a place of worship in the United States of America and took the Internet in a state of storm, but only recently arrived in South Africa (I mean this full distribution). He is an electric pressure cooker who is also a slow cooker, a yogurt maker and a rice cooker. They are able to make a wide range of dishes and help make the process of recipes that require longer cooking time much easier. The pressure vessel takes the temperature higher than the boiling point, which reduces the cooking time. It is great for dishes that take ages to cook - such as hummus and chickpeas, and have the magnificence in softening the flesh texture quickly.

I started using a surface water pressure cooker two years ago and I had a few problems. The changes in the cooking temperature on the burner make the process less accurate. After overcoming my initial fears of blowing my face with the object, my food swung from either the initial combustion or non-cooking until I discovered the sweet spot in a gas stove. The instant preparation pot is more accurate and takes all guesses and stress from cooking using a pressure receptacle. Comes with a certain number of cooking programs that make this thing plug and play. Manually managing it is also very easy and the way I will most likely go, makes sense to cook at the highest pressure for the shortest period of time.

How to make perfect rice in an instant bowl

For this recipe, I conducted 3 tests on the Instant Find Pot to find out how to make the ideal rice. The link on Kitchn is a good resource, and the rice came out very tender due to the increased water content (1.5 cups to 1 cup of rice), but I also wanted to test the method as shown in the manual that uses less water but the same way.

This applies to long-grain white rice, basmati rice or jasmine. You are using a soft Tastic and absorb white long grain rice.

There was a slight difference between rice cooked with more water and cooked rice with equal proportions of rice to water. I will probably go with 1: 1.5 (ratio of rice water by kitchen) or even 1: 1.25 because I like it a little more soft, but if you like your rice, go to 1: 1 ratio to rice.

Mix your rice according to the type and instructions of the product.

Remove the rice and add to the pot with equal amount of water. Add a generous amount of salt and any seasoning or butter with butter that you want to add to the flavor (not necessary but can be very nice).


Close the lid of the Instant Find and close it, and then set the nozzle on the seal. Use the Compression pressure setting and set the minutes to 4 and high. After a few seconds, you will hear 3 alert sounds which means that cooking has started. It will take about 5 minutes to reach the point of sale immediately to reach the pressure and then start cooking times for 4 minutes. You will hear a beep sound. After 4 minutes, adjust temporarily for 10 minutes. The instant vial will enter the temperature rise automatically after 4 minutes. This is called the normal version for 10 minutes.

At the end of 10 minutes, the pressure returns to normal, you can remove the cover and take the rice out of the container.

* Note that the entire process from pre-press cooking to natural release takes 19 minutes so they are only slightly quick

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