Such a long title for a simple home-cooked meal 🙂 Broken rice is a favourite at our place. The rice is simply Jasmine rice that has been broken during the milling process.It’s kind of like the cous cous of the rice world, it’s nubby grains have a wonderful flavour and aroma, and magically stay separate when you cook them.
Broken rice is often seen on Vietnamese menus. It’s perfect for soaking up yummy sauces and forms the basis of monty’s favourite menu item: Broken Rice Combination. A pile of steamed broken rice comes to you with some pork skin salad – much more delicious than it sounds, it’s kind of like tasty rubber bands 🙂 a flattened, seasoned and fried pork cutlet, some kind of eggy cake slice, pickles and dipping sauce. It’s all about texture, taste and variety.
My take consisted of the following:
Steamed broken rice
My Extra Special Mie Goreng Omelette’s 🙂 – yes, ramen, instant noodle, 3 minute noodle, whatever you call them, these cheap little packets of noodles combine with eggs and chives to make a delicious accompaniment that is easy to slice and a perfect foil to the richer dishes on the menu.
2 beaten eggs
1 packet of ramen/3 minute noodle or pot noodle, cooked or soaked as per the instructions and drained. Hold onto the seasoning sachets 🙂
2 tablespoons of chopped chinese chives or regular chives. Use spring onion if you don’t have chives
Beat the noodles, eggs, chives and the contents of any seasoning sachets from the noodle packet together. Now, if you don’t like the thought of using the seasoning sachets, and I know some people don’t, just season the mix to taste with some salt, pepper and soy sauce.
Cook in about 1 dessertspoon of oil, just as you would a regular omelette’s.
Drain on paper towel, and when it cools a little, cut into slices or wedges.
Crispy Cabbage and Carrot Pickle With Fried Garlic
This is so perfect with a rich meal. Even those who don’t have much of an affinity with cabbage will enjoy this pickle. Don’t overcook the cabbage – it should be tender/crunchy.
2 cups of roughly chopped cabbage
1 carrot. Thinly sliced or sliced into strips with the vegetable peeler
4 thinly sliced cloves of garlic
1 dessertspoon oil
1 tablespoon sugar
1 teaspoon salt ( or to taste)
a half cup of white vinegar
a quarter cup of water
Fry the garlic in the oil until just light golden. Throw in the cabbage and carrot and toss it all about. Add all the other ingredients and cook on high heat until the cabbage is just cooked and most of the liquid is evaporated.
This is nicest served at room temperature.
We really enjoyed this meal, even the leftovers tasted good the next day 🙂