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Susan Jung

Leftover rice need not be wasted - with a little imagination, a delicious dish can be created from the remains of an old one. Cooked rice can be added to soups and casseroles; stir-fried; pressed into small cakes and air-dried, then fried or baked; or prepared with milk and sugar for a rich rice pudding.
Nasi goreng (pictured)
100 grams boneless chicken thigh, skin removed and discarded
200 grams fresh shrimp, heads, shells and veins removed and discarded
90ml cooking oil
600 grams leftover cooked jasmine rice, chilled
25 grams kecap manis (Indonesian sweet soy sauce)
Fine sea salt and freshly ground black pepper
For the spice paste:
10 grams dried shrimp paste
40 grams shallot, chopped
1 garlic clove, chopped
1 red bird's-eye chilli, chopped
10-15 grams gula melaka (palm sugar) or dark brown sugar
For the garnish:
4 large eggs
300 grams cucumber, sliced
200 grams tomato, sliced
Make the spice paste first. Place the shrimp paste, shallot, garlic, chilli and sugar in a mortar or small food processor and grind to a smooth paste.
Cut the chicken and shrimp into 1cm cubes. Heat a wok or large skillet over a medium flame. Pour 60ml of oil into the pan and when it's hot, add the spice paste. Cook, stirring frequently, until the oil begins to float to the surface. Add the chicken and saut? until the meat is almost cooked through. Stir in the shrimp and cook until they turn pink. Add the rice to the pan and use a spatula to break up the clumps. Turn the flame to high and cook, stirring constantly, until all the grains of rice are thoroughly coated with the oil and spice paste (about five minutes). Add the kecap manis and stir well to combine. Taste the rice and add pepper and salt, if needed. Continue to cook for another minute, stirring constantly.
Pour 30ml of oil into a non-stick skillet and heat over a medium flame. Fry the eggs sunny-side up one at a time and season with salt.
Spoon the rice onto four plates and top each portion with a fried egg then garnish with the sliced tomato and cucumber.
Arancini (rice croquettes)
This is a basic recipe for risotto but arancini can be made with whatever leftover risotto you have (a version made with porcini mushrooms is especially delicious). Serve aran- cini on their own or with a sauce. Plain arancini go well with a simple tomato salsa, made with chopped tomato seasoned with minced garlic and onion, extra-virgin olive oil and salt.
You might not need to add all the broth; how much the rice absorbs depends on the variety and its age.
30 grams unsalted butter, plus extra for greasing the pan
1/2 a medium-sized onion, minced
150 grams carnaroli or arborio rice
100ml dry white wine
About 900ml unsalted chicken broth, preferably home-made (if using canned broth, use 300ml and dilute it with 600ml water)
50 grams freshly grated parmesan
100 grams fresh mozzarella, cut into 8mm cubes
Fine sea salt and freshly ground black pepper
1 or 2 large eggs
Panko (Japanese breadcrumbs), as needed
Cooking oil, for frying
Lightly butter a shallow pan and set it aside. Bring the chicken broth to a boil then lower the heat and keep it at a bare simmer.
Melt 30 grams of butter in a medium-sized pan over a low flame. Stir in the onion and cook until translucent. Add the rice and stir constantly for about a minute. Turn the flame to medium, add the wine and cook, stirring constantly, until the liquid is absorbed. Add about 100ml of the hot chicken broth and stir constantly until it's absorbed. Stir constantly and continue to add the broth about 100ml at a time, adding more only when the previous addition is almost completely absorbed. After adding about 700ml of broth, taste the rice and if it's still hard, continue to cook it, adding more broth as needed, until the rice is cooked al dente or a little softer (depending on how you like it). Stir in the grated parmesan and season to taste with salt and pepper.
Scrape the risotto into the buttered pan and cool at room temperature for about 20 minutes. Place a sheet of cling-film directly over the surface of the rice then refrigerate until cold. Shape the rice into balls about 3cm in diameter, placing a mozzarella cube in the centre of each. Chill the balls until you're ready to cook them.
Whisk the egg in a small bowl and place the panko in a larger bowl. Pour cooking oil to the depth of about 5cm in a skillet and heat it over a medium flame. When the oil is hot, dip the rice balls in the egg then dredge thoroughly in the panko, patting them lightly so the breadcrumbs adhere. Fry the croquettes in batches in the hot oil; don't crowd the pan. Turn the croquettes over in the oil so they brown evenly. Drain them on paper towels and serve immediately.
Styling: Corner Kitchen Cooking School
 


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