curry, lap mei fan

veggie tofu beef curry, mild

component A
2 tbls garlic minced
red chili flakes
1 tbls rice wine
1 tablespoon soy sauce
.5 lb ground beef 7% lean
1 tsp sesame oil

component B
3-4 celery stalks
1/2 large onion
quarter cabbage .5-1 in chopped
green onions, chopped

component C
1 block S&B instant curry mix

1 block tofu, anytype (i used soft so it got all mushed up)

it that looks just a little bit strange with tofu and all, you caught me. i was going to make mabo tofu until i foudn that my sauce packet expired... anyway, cooked component A on med high heat until _just_ browned, but not too done. stir it around and break it into small clumps. smells good huh? that'd be a dish in itself to go with rice but.. onwards! move component A into another bowl at that point, and add component B into the same pot, in the order listed, one minute apart. if it starts to burn, turn down heat to med, add some water. stir. cover so it doesn't dry out. simmahd for maybe.. 5-8 mins(?) until it was tender. while that was going, took component C and placed in a ricebowl full of water, microwaved to get it soft. when the veggies were done, dumped in the tofu, the beef, and the curry sauce. mix mix. turn off heat when it boils again. enough to last 3-4 meals, esp tasty with rice... even.. lap mei fan. ittadakemasu!


lap mei fan = assorted dried meats rice

2 chinese dried sausages, liver, or savory, or sweet, whatever.
1 dried salted duck leg
2 cups rice, 3 cups water

washed rice, placed in rice cooker. added extra water. about a 1.5H2O / 1 rice ratio instead of 1.25. the dried stuff takes up a lot of water. place a wire steamer on top, or just toss stuff in the rice. doesn't matter, more flavorful that way anyways. rinse sausages, duck, cut fat and skin from the duck leg, toss in rice cooker... cover and push the button.. duh.

so anyone wondering how the rice cooker magically knows when your rice or food is ready? ok, since i'm the only one interested: there's a thermal sensor inside the bottom of the cooker, the thing on the spring. when water is still in the pot, the after it heats up inititally, the temperature remains constant, when it undergoes a phase change from liquid to gas (@100 C and 4.184 kJ/kg). when all the water has either turned to steam or absorbed into your food, the temperature inside rises again rapidly and when the sensor registers the change, it turns off the cooker. simple application of thermochemistry.. yay.