Asian

Rice Table Hot Dish

November  4, 2021
0 Stars
Author Notes

Between having 2 young kids and almost 2 years of a pandemic under our belts, my husband and I don't travel as much as we used to or as much as we'd like. Thankfully, we moved back home in 2019 to be close to my parents and have been leaning to truly enjoy our home, staying in, listening to music, maybe lighting a fire, and cooking for my parents so they can spend precious time with the grandkids. I was chatting with my dad at Sunday dinner and he made a heartbreaking comment as we were looking over some of my old photo albums that he waited until he was too old to travel, and he wasn't sure if he'd ever be able to now with the way the world is. My new life goal is to take my Dad and Mom somewhere exciting in Europe as soon as we're able. Until then, I've been thinking up comforting versions of internationally inspired meals to enjoy at home - or to walk the 2 blocks over to my parents! Cooking a meal for someone is always an act of love, especially when you take them to a place you’ve loved with a travel-inspired dish, my favorite way to cook and create recipes. This is a mesh of familiar American Hot Dish (the good old cream soup, protein, vegetable and starch all in one plate, bonus crispy topping, no sides needed!) and Amsterdam Rijsttafel, or rice table, which features a variety of dishes with Surinamese flavors and spices, with my favorite condiment kerisik, or toasted sweet-savory coconut. This can be easily transported, reheated and even served from the dish it's made in. Enjoy! —Emily | Cinnamon&Citrus

  • Prep time 15 minutes
  • Cook time 5 minutes
  • Serves 4
Ingredients
  • 2 tablespoons neutral oil
  • 1 red bell pepper, chopped
  • 1/2 English hot house cucumber, chopped (I leave the skin on)
  • 1 shallot, diced
  • 5 scallions, sliced, white and pale green parts separated from dark green parts
  • 2 inches of ginger, grated on a microplane or minced
  • 4 cloves garlic, minced
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon ground cloves
  • 1 pound ground beef
  • 2 tablespoons AP flour
  • 1 14oz can coconut milk
  • 2 tablespoons light brown sugar
  • 1 lime, zest and juice
  • 3 cups cooked white rice, such as jasmine
  • 1-2 tablespoons soy sauce
  • 1 cup sweetened coconut flakes
In This Recipe
Directions
  1. Heat the oil over medium-high in a large sautee pan with high sides. Add the bell pepper, shallot and white/pale green parts of the scallions and a pinch of salt to sweat 2-3 minutes. Then add the cucumber, garlic, ginger and spices and cook an additional 1-2 minutes.
  2. Scoot the vegetables and spices to the side and add the ground beef to the pan with a pinch of salt and pepper. Brown the meat on all sides, breaking up with a wooden spoon, for about 5 minutes before stirring to incorporate with the vegetables.
  3. Add the flour to the meat mixture and cook 2 minutes. Add the coconut milk and stir to combine. Reduce the heat to medium low and let come to a slow bubble. Add the brown sugar, lime zest and juice, and stir to incorporate for a minute or so. Then add the rice and stir to combine. Here I taste and use soy sauce to add any necessary salt element. At this point you can take the dish off the heat and cover if you are transporting it. Bring back to a low bubble over medium low heat on the stove top once you reach your dinner destination.
  4. In a small dry sautee pan, toast the coconut flakes with a big pinch of salt over medium heat, watching constantly and stirring nearly continuously as the sweetened flakes burn easily, about 5 minutes.
  5. Top the meat/rice mixture with the toasted coconut and the scallion dark green tops and serve out of the pan.
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