kruizing with kikukat

Monday, March 17, 2014

Easy Mochi Rice

Happy St. Paddy's Day!

Spring Break is finally here!

I'm headed to Honolulu today to take D1 to see an allergist.  This is a much-anticipated visit, as we first attempted to see an allergist over 3 months ago, albeit a different one in Kona.  Thanks to my medical insurance, part of our trip will be subsidized since we had problems getting an appointment with the allergist in Kona.

This whole allergy thing is quite bothersome.  Nobody in my family is really allergic to anything (one minor test said I was allergic to melon, but I'm not quite certain how much I believe that) except D1.  D1 is already allergic to penicillin.  We'll find out today if we need to add to that list.  Shit.  I'm feeling bad for her already.  She knows what seafood tastes like, and she loves it.  NN (soccer mom from a few posts ago) told me she has a wicked shellfish allergy.  It began with itching when she was a kid, and by the time she was in high school, the severity of symptoms progressed from itching to her throat closing.  Yikes!  Kikukat Mom cannot eat fresh scallops, but she is able to eat the really expensive dried scallops sold in Chinatown. Is this considered a true allergy?

Before I left work for vacation, I made sure to input my 3rd quarter grades.  Not too many Fs...mostly As and Bs.  The Fs were definitely appropriate...absences affecting grades, work not turned in, class too difficult (perhaps).  It amazes me how students can be told they are failing at midquarter yet they do nothing to change their habits.  Anyway, I didn't want the grades hanging over me while I shop in Honolulu, so it was imperative that I get them done.  I also tried to do all of my copying for the remainder of the year.  We will be reading Romeo and Juliet and Lord of the Flies during the 4th quarter, and I need to be sure we have plenty of activities so the students can truly make meaning from the text.

Inputting grades was not the last work-related thing I did before embarking on vacation.  The senior prom was on Friday night, and being the good soldier that I am, I agreed to chaperone (actually I was afraid to say no to 3M since I already begged out of chaperoning the winter ball).  Students sure go all-out for the night!  The girls were dressed in beautiful gowns, mostly floor-length.  Most of the boys wore tuxedos.  Nice to see the kids enjoying themselves.  Nice to see them all cleaned up too.

Although we are going to Honolulu for medical reasons, D2 is tagging along.  She says she wants to shop and eat.  Just like her sister.  Just like me.  We each have a list of things we need to buy.  D1 is shopping for a dress for the junior ball at the crosstown rival high school.  D2 wants slippers and clothes.  I want to add to my Manuheali`i collection.  Both Ds have requested we dine at Legend Seafood (yes, I know!!!) Restaurant.  They both love the beef broccoli pan fried noodle (contains no seafood other than oyster guess).

I'm looking forward to grabbing a few items from the dim sum carts.  My mouth is watering just thinking about the fried taro, scallion cake and look fun.  Let's also not forget about the mango pudding there.  I haven't had mango pudding in ages!  Legend also makes really good mochi rice.  You can get it wrapped in lotus leaf (joong), but they also have it packed into see-thru bowls.  While I've made both, the latter type is much simpler to make at home. 

click on recipe title for printable recipe

     1 c mochi rice (glutinous rice)
     1 c regular rice (Calrose)
     1 lb assorted cooked toppings*
     1 tbsp minced dried topping**
     1 can mushroom stems & pieces (do not drain)
     1 can chicken broth

Combine mochi rice and regular rice.  Rinse well.  Cover with water and soak for 1 hour.  Drain well and place in rice cooker.  Empty entire can of mushroom stems & pieces over rice.  Add assorted cooked toppings.  Pour chicken broth into 2-cup measuring cup and add enough water to make 2 cups.  Pour into rice cooker.  Cook rice as usual.  When rice is done, stir well before serving.

*assorted cooked toppings:  any combination of the following:  steamed lup cheong, BBQ pork cubes, roast pork cubes, roast chicken cubes. 

**dried topping:  dried shrimp or dried scallops

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