Rice, one of the world’s most popular grains. I wanted to create a rice side dish, that showcased the different cultural impacts the Hawaiian islands have adapted to and infused into their cuisine. The Chinese style sausage is a dried sausage, made with pork called lap cheong, some are a mix of pork, turkey, and duck liver (my favorite) called lap xuong thuong hang. These sausages are packed full of Asian flavor while also containing umami. Adding in fermented black beans (black soybeans) increases the flavor elements and adds a sweet, salty umami punch to the mix. I used a pearl or short-grain sushi rice instead of the more classic medium grain rice or Jasmine rice. I like the extra bite it has, while it holds its shape and texture with this cooking method. Then a few dried shrimp flavors the rice with that hint of seafood, salty, briny element. With a garlic confit, ginger, and a Pineapple Mana Wheat Ale, all the flavors of Hawaii come together in this rice dish. When tasting it, the fat of the sausage is absorbed by the rice and has an almost fried rice flavor. I use this rice recipe to make a Spam Fried Rice, giving the rice an extra textural dimension by frying it and mixing in more Hawaiian flavors.
This recipe is great alongside many different Hawaiian dishes, can be eaten as a rice bowl, and works great as a stuffing substitute for a Hawaiian themed Thanksgiving Feast.
In a medium sized sauce pan with a lid, add the oil and sliced garlic, then place over low heat. Stir the garlic and allow the heat to warm the oil and when the garlic just starts to sizzle around the edges, turn off the heat and cover with the lid. Let the oil infuse with the garlic, lightly poaching it, not even browning it. Let sit for 15 minutes like the rest of the ingredients are being prepared.
In a liquid measuring cup, add the cup of boiling water. Mix in the fermented black beans, miso and ginger. Let this mixture sit for 15 minutes, while the oil infuses with garlic. The fermented black beans need to be soaked, re-hydrating them and releasing there umami into the water, making a tea.
Add the sliced Chinese style sausage to the garlic confit and place the pan over medium heat. Let the sausage render out some of its fat, into the oil, while lightly browning the garlic.
Add in the rice, stirring to coat each grain in the oil | fat. Toast the rice until the grains turn from a glassy white color to a solid white.
Toasting the rice will take about 5 minutes, stirring the continually, as you don't want to burn the rice, garlic or sausage. Add the salt, dried shrimp, Pineapple Mana Wheat Ale, water (or stock) and soy sauce | tamari | liquid aminos | shoyu, cover the pot with its lid and bring to a boil.
Once boiling, turn the heat to low and cook the rice until tender, about 30 - 35 minutes. Turn off the heat and let the rice sit for 5 minutes, covered, allowing the grains to fully absorb the beer stock. Remove the lid and add in the green onions and white pepper.
Using a fork, flake the rice grains apart, fluffing the rice and mixing to combine all the ingredients together. Taste the rice and adjust seasoning, if needed. The rice can be served as is, or modified.
Shichimi Togarashi is a seven spice mix found in Japanese cuisine. The seven ingredients vary between producers, yet usually contain red chili flakes, sanshō (a Japanese pepper), roasted orange peel, white sesame seeds, un-husked black sesame seeds, shelled hemp seeds, shredded nori (seaweed) and ginger. This spice mix adds heat, citrus, salty undertones, crunch and a visual appeal.
I added some roasted baby eggplant, along with some shiso leaves cut in a chiffonade (thin strips) with a sprinkling of black and white sesame seeds, along with some Shichimi Togarashi and a few drops of Sriracha Hot Sauce or your favorite Asian style hot sauce.
Rice, one of the world’s most popular grains. I wanted to create a rice side dish, that showcased the different cultural impacts the Hawaiian islands have adapted to and infused into their cuisine. The Chinese style sausage is a dried sausage, made with pork called lap cheong, some are a mix of pork, turkey, and duck liver (my favorite) called lap xuong thuong hang. These sausages are packed full of Asian flavor while also containing umami. Adding in fermented black beans (black soybeans) increases the flavor elements and adds a sweet, salty umami punch to the mix. I used a pearl or short-grain sushi rice instead of the more classic medium grain rice or Jasmine rice. I like the extra bite it has, while it holds its shape and texture with this cooking method. Then a few dried shrimp flavors the rice with that hint of seafood, salty, briny element. With a garlic confit, ginger, and a Pineapple Mana Wheat Ale, all the flavors of Hawaii come together in this rice dish. When tasting it, the fat of the sausage is absorbed by the rice and has an almost fried rice flavor. I use this rice recipe to make a Spam Fried Rice, giving the rice an extra textural dimension by frying it and mixing in more Hawaiian flavors.
