Steamed
Bitter, heated, hot, boiling mad – any cooking synonyms for angry I missed? It seems like my new normal. I know I’m not the only one who feels this way and I have to say it’s a serious struggle some days.
As seems fitting in this current state of the country, my website was infected earlier this year and it took me a while to figure it out. Luckily, my wonderful web designer, Kayla Stearns, helped me find a fix and I’m back up and running. I’m taking this as a sign to get out of my head and back into the kitchen. I need to do something besides rant, protest, volunteer and call all the legislators I have on speed dial.
KilKenney Kitchen has always been my sanctuary. A quiet, happy place to tune out the world and create good food to share with friends, family and followers (how’s that for alliteration?) Given our current climate, though – I think it’s time for KilKenney Kitchen to also become a place for some Rage – “Rage Recipes” that is
What’s a Rage Recipe you ask? Well, it’s a work in progress, but I’m thinking recipes that essentially stick it to the man (and we all know the man to whom I refer).
Rage Recipes will be EASY– I want to be able to escape to my favorite music, podcast or audiobook while cooking, BUDGET-FRIENDLY – we all know that groceries are getting more expensive by the day, FUN – we all need a little more of that these days, DIVERSE – I want to celebrate a variety of flavors brought to the US from all over the world and, of course, DECIDEDLY DELICIOUS – I want to make, eat and share great food.
So… here we go! – I welcome you back to KilKenney Kitchen and invite you to come along with me as I blow off a little steam and create some culinary chaos.
My first Rage Recipe is this lovely Laotian Nam Khao or Crispy Rice Salad. It’s all the things – easy, inexpensive, totally customizable, fun to eat and so yummy. I hope you’ll give it a try the next time you have some leftover rice.
And, one last thing – let’s go through this together….please, let me know how you are coping with what’s happening in the country – I always love your feedback, ideas, suggestions and insights.
Crispy Rice Salad
Ingredients
Crispy Rice
- 2 cups Cooked white rice leftover rice is perfect
- 1 teaspoon olive oil
- 1-2 teaspoons chili crisp or hot sauce
Salad Ingredients
- 3 cups romaine lettuce chopped
- 1 cup cabbage or coleslaw mix optional
- 1 large cucumber diced
- 1 large red pepper diced
- 0.5 bunch cilantro chopped
- 2 cups shredded chicken rotisserie chicken works well
Salad Dressing
- 1/3 cup olive oil or oil of choice
- 1 tbsp fish sauce or soy sauce
- 1/4 cup lime juice juice of one lime
- 2 tbsp brown sugar
- 2 tbsp peanut butter
- 1 clove garlic grated
- 1 knob ginger grated
- 2 tsp chili crisp or hot sauce (optional)
Instructions
Make the crispy rice
- Preheat the oven to 425 degrees
- Grab your chili crisp or hot sauce – I get mine from my favorite Asian Market
- Place the rice, chili crisp and olive oil in a bowl and mix together
- Spread rice mixture on a baking sheet lined with parchment paper
- Bake for 10-15 minutes until brown and crisp – set aside to cool
Make the Salad Dressing
- Grab the peanut butter – I always use one (like this from Costco) with only peanuts & salt – no need for sugar or hydrogenated oils
- Combine the olive oil, fish sauce, brown sugar, lime juice & peanut butter in a jar or blender – Grate in the garlic & ginger and a pinch of salt & pepper – I always freeze my ginger and use a Microplane to grate it – no need to peel the ginger – easy peasy!
- Use an immersion blender or regular blender to blend the dressing – set aside
Mix up the salad
- Combine the romaine, cabbage, peppers, cucumber and cilantro in a bowl
Put it all together!
- Drizzle the salad dressing on the vegetables
- Mix up, taste and adjust the seasonings
- Top with shredded chicken (or tofu or shrimp) sprinkle the crispy rice on top and enjoy!