This blog is about the intersection between evolutionary biology and food. But also about practical applications, sustainable agriculture, and general tasty things.
My friends have put up their recipe for these amazing gluten-free egg baos with pork belly and pickled ramp aioli. Yeah, the bao bread here is really just egg yolk and baking soda! I keep telling them that they could make it big if they had a egg bao food truck.
Sadly, I had a less exciting dinner, but some people have asked me to share this method I use for post-workout or other meals in which I need a lot of calories at once. It's simply cooking haiga rice with some sausages (or fish if you want a lower calorie meal) on top.
My favorite sausages to use used to be the Banh Mi ones from the Meat Hook because of all the rich flavors contained in them. But these are lamb merguez from Smoking Goose. I also like some of the Butcher and Larder Sausages. The aim is to find a sausage that is full of goodness because it will hopefully drip into the rice when you put it in the steamer. I also have found that this method will cook frozen sausages perfectly fine, just make sure to check the middle to make sure it is cooked and if it's not you can throw it in the frying pan, but I've never had that happen. You can also add any kind of vegetables you would normally steam.
Meanwhile, I grease the bottom part of the rice cooker with ghee and add in my .25-.5 cup of rice and some ice cubes of frozen stock. I turn the rice cooker on and leave it to cook. When it's done, the rice has a nice crispy buttery bottom resembling the Persian "tahdig" delicacy. The rice is seasoned by the sausage, but I also add garlic-pepper relish, an egg yolk, a few drops of Red Boat fish sauce, a bit of rice vinegar, and tamari. I mix that all together, slice up the sausage, and top with vegetables, fresh herbs, or seaweed.
Not very pretty, but delicious and filling... and quick and easy.