Mad Cooking 3 - Frozen

Frozen rice that is. How original. I don't know if anyone else freezes cooked rice. You see, I don't eat rice most of the time but my partner is a rice bin. I mean "farn thong". He can't live without rice and when I cook, inevitably there will be one portion leftover as I can't cook only one portion. My rice cooker can't handle that.

So what do I do with my stash of frozen rice? I eat them over a period of time of course. No, I don't serve my partner with the frozen rice because the idea is too radical for him. He told me that overnight rice is not edible because it contains "wind". That's a very Chinese thing, this "windy" thing. My family however is not so traditional and wind is something very remote to us. Starting from my grandma who claimed that the first thing she ate after giving birth to my mum was a big plate of fried kangkung (water convolvulus). From what I understand, women in confinement must avoid certain foods that are deemed cooling and kangkung is one of those. But grandma is hale and hearty up to this day, wind or no wind.

I had two pieces of pork chops in the freezer and I thought why not steam the meat together with the rice. So I seasoned the meat with some soya sauce, pepper and my ready made garlic and oil paste.

Actually I made this garlic paste for my salad dressing. It is made from pounding garlic and salt and then I put it into a bottle with some olive oil. When I am ready to make salad dressing, I just take a teaspoon or two of the garlic paste and mix it with vinegar and honey. That saves me the trouble of pounding garlic every time I want to make dressing. This garlic paste keeps for about 5 days and I had to finish it up before it goes funky.

By the way, I harvested some green peppers and chillies from my garden. I couldn't wait for the chillies to turn red because they will fall off and I had to pluck the green peppers before they turn bad.

I defrosted the rice, placed it in a corningware dish and topped with the seasoned meat. Then I steamed the whole lot for about, what, 30 minutes? It smelled pretty good and since there was still some more garlic paste leftover, I fried it in the wok to get garlic oil. It was so aromatic and I dumped the fried garlic onto my dish.

Then I sliced my garden fresh chillies and dumped them onto my rice. Whoa! Those chillies were hot! The rice was good. Something like claypot chicken rice. But not as good. I enjoyed the rice and meat very much. 

This might not be such a bad idea, eh? I suffered no ill effects from eating the reheated frozen rice. In fact I think this is a rather convenient way of having rice at a moment's notice. It is a totally sound and sane idea.

Nice!