Vegetable Kubak rice, the crunchy and mellow Chinese fried rice
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Total: 35 min Diners: 4
Is Kubak rice a typical Chinese dish? Actually, China is immense and there are many possibilities that something similar is made in one of its infinite provinces but with this name little is known about a dish that is not usually missing in Chinese restaurants in Spain. We are talking about a crispy rice – they use puffed rice crackers that are sold in all Asian supermarkets – served on very hot iron plates on which they pour a mellow sauce with Vegetable Recipes but can also carry shrimp, chicken, pork or tofu or whatever everyone likes.
Chinese food eaten in Spain
Chinese food in Spain
Chinese food in Spain
.Although our country is full of Chinese restaurants that until not long ago almost seemed clones of each other, because the dishes on the menu were virtually identical, the truth is that these dishes have little or nothing to do with the food that Chinese people really eat in China and that here in Spain is only possible to enjoy in some restaurants that are often called Chinese Chinese, to distinguish them from the usual Chinese, the Chinese spring rolls, rice three delights, sweet and sour pork flavored with syrup and decoration based on dragons and warriors.
The Chinese cuisine we know best consists of dishes that the Chinese have adapted to European tastes by making use of the products they could obtain more easily. Thus, the vegetable kubak, or the three-delicious kubak, so popular in our neighborhood Chinese restaurants, you may never find it on the menu of a Chinese restaurant in China or in any other country, but in exchange you may find things that are much more familiar to you like scrambled eggs with tomato or pumpkin chulas.
How to make kubak rice with Vegetable Recipes
Ingredients
. Zucchini, 1/2 u Carrot, 2 u Garlic clove, 1 u Fresh ginger, 1cm Gyrobeets (or green bean), 20 u Puffed rice (we can make it ourselves with Brillante Sabroz), 100 g Soy sauce, 3 tablespoons Oyster sauce, 2 tablespoons Sugar, 2 teaspoons Corn flour (cornstarch type) , 1 tablespoon Vegetable or chicken broth or water, 200ml Dried turnip, 1 tablespoon
Puffed rice, which we can buy in Spanish in many supermarkets and organic stores, is a very typical snack in China (they call it guoba) because it is cheap and also used to finish off some dishes of leftovers of what they have in the kitchen, it is also used in countries like Vietnam and Thailand.
To make it at home you only have to boil rice in the traditional way, dry it well and then fry it in plenty of hot oil; it takes a few hours because you have to dry the rice well but it is wonderful. Although buying it in the Chinese store facilitates this process and, if not, Spanish it with our own puffed rice.
If you want, you can add some shrimp for which I recommend sealing them first, set them aside, and then incorporate them at the last minute so they do not overdo it. You could also add some bacon or bacon, sautéed from the beginning, as well as chicken or pork in the same way.
Step 1
In a large frying pan with a few drops of oil (you can also use a little sesame oil) put the chopped garlic and ginger, turn up the heat until golden brown. Then add the carrot over high heat, stir well for 1 minute and add the zucchini and peeled snow peas, sauté for 3 minutes everything.
Step 2
Dilute the corn flour in the cold stock with the help of a teaspoon.
Step 3
Add the sauces and sugar to the pan and, over low heat, allow to reduce slightly.
Step 4
Add the broth and raise the heat a little to bring to a boil and thicken. Add salt and heat well.
Step 5
In another pan, put the puffed rice and heat it well and, when it’s time to eat, pour the hot sauce over it and see how it sounds and bubbles. The kubak rice is ready!
How to make puffed rice
If we have to make the puffed rice ourselves, we simply cook the Brillante Sabroz rice in plenty of water until it is very tender. At that moment we take it out, drain it very very well and put it well distributed on a baking tray. We bake it at 100ºC for two or three hours or the time necessary for it to dry completely. Let it cool and when it is cool, dip it for a few seconds in boiling oil to swell. It is very delicate and burns immediately, so the most comfortable is to put a small amount of grains in a metal strainer and introduce the strainer with the grains in the oil and quickly remove the whole before the rice takes color.
