peppers

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Fish fried rice

When I was in the Air Force, I was stationed in South Korea for two years –  where I met my late wife.  After Korea, we lived in Okinawa Japan for another 6 years.  I’ve enjoyed Korean food for over 20 years, and since my wife passed away I’ve learned to recreate some of my favorite dishes.  I’ve also started experimenting in ways that I’m sure would have scandalized my late wife.

This is one of those experiments.  A stir fired rice using fish and Old Bay Seasoning.  Old Bay Seasoning is something I grew up with in South Texas, and while I was stationed in Mississippi.  It is the taste of my youth, crab boils, and fish frys.  And it goes together surprisingly well with fish fried rice.

  • Anaheim peppers (red and green), fresh from my garden.
  • Minced Garlic
  • Half a chopped onion
  • A fillet of Tilapia – cut into 1/2 inch pieces
  • A little Kielbasa – cut into small pieces
  • Frozen cubed mixed veggies
  • 2 cups of cooked white rice
  • One egg, well beaten
  • Sesame oil
  • Oyster sauce
  • Serrano Chili powder –  from my garden
  • Old Bay Seasoning

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1)  Add olive oil to either a heavy bottom pan or wok, and heat over high heat.

2)  Add garlic and onion.  Stir fry until light brown.

I purchase minced garlic in a jar, like this.  It bypasses all the work of preparing garlic, and it tastes much better than powdered garlic.  Plus you can brown it.  You can find it in larger jars if you use fresh garlic more often.  I love the garlic flavor in fried rice, so I use two tablespoons of garlic.

3)  Add the fish, Kielbasa, veggies and peppers.  Stir fry for about 3 minutes.

The idea here is that the fish and Kielbasa is cut into smaller cubes so that both cook quickly.

4)  Add a tablespoon of Old Bay Seasoning while continuing to stir. This flavor mixes well with the fish and sausage flavors.

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5)  Add a teaspoon of chili powder while continuing to stir.  You might want to omit this step if you don’t enjoy hot stuff.  Or, if you are like me, you might choose to increase this amount!

6)  Add the rice.  Stir fry about 3 minutes

Of course rice is what makes this Fried Rice –  but rice itself can be an issue.  Long grain, short grain, boiled in a pot, cooked in a rice cooker.  Americans are used to long grain rice that falls apart on the plate, while Japan and Korea is used to short grain rice that sticks together, and can be formed into sushi rolls.  When I lived in Korea and Japan fried rice was made with short grained rice out of the rice cooker.  To do this, it was dropped in a lump on top of the other ingredients in the pan, and then the edge of the edge of the spatula was used to “cut” the rice into smaller and smaller portions, stirring and turning until all the rice is coated with the oils and ingredients.  Any remaining balls of rice are further “cut” into the mix, until it all achieves a “fall apart” consistency.

If you don’t want to take the trouble of boiling your rice, or purchasing a rice cooker, then you could use pre-packaged, cooked rice.  I’ve done this with Korean rice and enjoyed the results.  However, it is an expensive option, and I don’t think it is quite as tasty as a good brand of short grained rice from a rice cooker.

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7)  Add the egg, let it cook while stirring the rest of the pan, then mix it in.

Koreans will often add a fried egg to the top of fried rice.  Sunny-side up, or over easy, or just beaten like a plain omelet.  Japanese will often cook the egg next to the fried rice, and then mix it in.  I like to have it mixed into the fried rice.  The idea is to make a space to cook the egg, so that you get chunks of cooked egg in the rice.  You can keep the rest of the rice moving as you stir it, and then as the egg gets firmer, you can mix it into the rest of the rice.

8)  Add two tablespoons of Oyster Sauce.  Stir fry for another 2 minutes.

Be careful in this step!  The rice and the Oyster Sauce will both want to caramelize.  Keep stirring to prevent this!

9)  Remove from the heat, add 2 teaspoons of Sesame Oil, and stir.

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10)  Plate and serve!

I love how this comes out –  I love how the aromas of Old Bay Seasoning and garlic and Kielbasa and fish mix together.

Notes:

You can garnish with chopped, fresh green onions.  Some people like to add cheese to this too.

Eat it with a spoon!  In Asia, no one really tries to eat fried rice with chopsticks unless they are being silly.  I was told that eating fried rice with chopsticks is seen as a bit gauche.

The drought is really hitting us hard.

20150628_173655I’ve cut way back to watering my lawn once a week, and have been relying on using my automatic drip watering system in my gardens instead of soaking.  This has some benefits and has caused some problems.

First problem is that a drip system for a garden is different than a drip system for landscape.  Landscape seems better able to tolerate failures.  When a drip fails, it takes out quite a lot of associated vegetables.

SerranoMy next problem is that I understand soaking much better than I do the drip systems.  How much water should I be giving each plant?  Do I water at the base, or further away so that it can grow strong roots.  The ground is so dry just a foot away from the plant, is this bad?

My grapes were growing very well with regular can watering and an occasional soaking.  So much so that they shaded out my onion drums, my raised bed planter, and my potatoes.  I’ve been trying to keep the grapes pruned back, but you can almost see them grow!  I’m thinking I will let them go completely next year, and give up the porch to very low light plants.

WNectarineAnd of course, the potatoes and onions have been over-watered.  That, along with shading from the grapes, has caused some die back.  I’m trying to recover from that now, but I am thinking they may be ruined for the season.

PluotWater has become very difficult for me to judge.  In the non-shaded areas of my garden a LOT of water is required, and that is what I’m used to providing.  In these areas that are just as hot, but somewhat shaded, I have discovered that I must use less water.  My vegetables are suffering from old-fashioned watering habits, they are getting either too much, or too little.  And since I’m quite new at using drip irrigation, my learning mistakes result in the death of little food-producing plants.

Drip irrigation is something that I want to be thankful about, and curse at the same time.  The neighborhood cats dislodge or block or otherwise mess up the irrigation lines, and I don’t catch it until the plant starts to wilt.  And in this heat, a plant can go from “wilted” to “withered and dead” in just hours.  Plant transpiration happens very quickly in 110 degree weather, and the plant can suck the ground dry in hours.

Water also seems to be a problem with the backyard raised grow bed – rather too much of it.  This is a more difficult thing for me to solve.  The grow bed is essentially a raised bathtub with holes in the bottom for it to drain.  My water meter shows a healthy amount of water… at the surface.  This means that lower there is too much water.  This has caused several pepper plants to shed leaves.

Also the composition of the bedding material may be wrong.  I used “Mel’s Mix”, but I may have loaded it with too much steer manure.  Next year, I’ll leave the mix mostly alone, and just add plant organic material to it.  I may have inadvertently over-fertilized the planter.  I’ve noticed that the worms I added have disappeared – although that may be a… mechanical… problem.  In that critters may have got to them.

The peppers in the South Garden are growing like gangbusters!  Holy cow!  I’ve been canning them, but really, I can’t keep up with the canning.  I don’t yet have a good pantry to keep the cans in.  I do have a butter cellar in this house, but the hot water heater was installed down there, and I’m concerned about temperatures.  I need to log the temperature down there and see what it is going to be.

I’ve taken to cutting and preparing peppers, and stuffing them into bags for freezing.  My initial experiments in this area have indicated that the peppers taste as good or better than any supermarket frozen vegetable.  We have many cubic feet of freezer space, so this may be another route for me to use.

I’ve also started dehydrating the Serrano chili peppers in my Excalibur dehydrator.  Once they are dry, I’ll grind them up and use them for chili powder.

The White Nectarine tree has produced a full crop, which we’ve harvested.  Almost 20 Nectarines – very tasty!

I’ve also harvested the last of the Pluots.  The White Peaches didn’t really produce.  There was one or two anemic peaches.

PicoThe Lemon Grass is growing very well, so much so that it is threatening to take over the sidewalk.  I’m reading up on how to harvest, prepare and store lemongrass.  It smells wonderful and is tasty.  I’ve already used a little of it in my breakfast scramble.

And finally, a “Cat Tax”.  This is Pico, enjoying the cool summer grass in the evening.

I Anaheimlove spring!

Everything is so full of promise!  My plants are just bursting to get out of the ground and start producing!  And some things happen quick!

I got my first Pluot from my Pluot tree.  I had no idea that they were ready this early in the season.

I’ve also started picking my Anaheim chili peppers and am enjoying them in lots of different foods.  I am picking the Poblano peppers, even if they are still not quite ripe.  They’re quite sweet, almost like Bell Pepper at this stage.  Both are from my South garden.  The peppers in the North garden are not even producing at this point.  I think this is because it only gets half-day sunlight.

The planters are going pretty well.  The front planter has already given us baby spinach, which is very delicious. The rear planter seems to be starting well, but for some reason the plants in it have stunted a little bit, and are slowing down.  This concerns me, and I’m investigating possible pests.  I’ve also added redworms to the rear planter to see if I can learn anything from that.

PluotThe blackberry planter is going quite well.  There’s really only one or two blackberry canes, but they are very leafed out.

And the backyard fruit grove is very interesting.  I’m getting some blueberries already.  The oranges are doing well, but the cherry tree seems to be yellowing a little.  I’m having a hard time figuring out why this is.

I’ve purchased a soil testing kit, and a moisture monitor, and will start testing various sites around my garden to figure it out.

WNectarineThe front yard orange tree is doing quite well.  The oranges right now should be called “greens”.  They are small and hard, but there are quite a lot of them.

The blackberry is in the image with the single blue pot.  My “potted orchard” is in multiple pots.

Enjoy the photos!

blackberry  Orchard planter fplanter