{"id":3050,"date":"2012-10-01T01:24:55","date_gmt":"2012-09-30T18:24:55","guid":{"rendered":"http:\/\/www.friends-international.org\/blog\/?p=3050"},"modified":"2014-04-22T09:55:28","modified_gmt":"2014-04-22T02:55:28","slug":"sesame-marum-wild-mushroom-rice-balls-with-beetroot-mayonnaise","status":"publish","type":"post","link":"https:\/\/friends-international.org\/blog\/index.php\/sesame-marum-wild-mushroom-rice-balls-with-beetroot-mayonnaise\/","title":{"rendered":"Sesame Marum & Wild Mushroom Rice Balls with Beetroot Mayonnaise"},"content":{"rendered":"

To celebrate the launch of our new Kaliyan Mith training restaurant, Marum, we are very happy to share a\u00a0recipe\u00a0direct from the Marum kitchen! The\u00a0Sesame Marum & Wild Mushroom Rice Balls with Beetroot Mayonnaise tastes delicious and we expect it to be a sure fire hit with our customers.<\/p>\n

Marum\u00a0is part of the TREE Alliance<\/a>, powered by Friends-International.<\/p>\n

 <\/p>\n

Sesame Marum & Wild Mushroom Rice Balls with Beetroot Mayonnaise<\/strong><\/span><\/p>\n

Makes 4 serves (5 x 25g balls per plate)<\/p>\n

Ingredients:<\/strong><\/p>\n

30ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sunflower oil
\n20g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter
\n100g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Onion- peel and finely dice
\n1pc\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic clove-\u00a0 finely chop
\n250g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sticky rice
\n50ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Khmer rice wine
\n1 Litre \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mushroom stock (use water left from cooking dried shitakes and make a vegetable stock with this water)
\n50ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sunflower oil
\n100g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 shitake-chopped (if you are using dried shitakes boil them in hot water until reconstituted)
\n50gr\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Straw mushroom-chopped
\n50gr\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Enoki mushroom-chopped
\n\u00bdCup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Marum leaves- picked
\n2Tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sesame seeds- toasted
\nFlour for crumbing
\nEgg for crumbing
\nJapanese Bread crumbs- blended to a finer texture
\nSalt and Pepper to taste<\/p>\n

 <\/p>\n

Method:<\/span><\/strong><\/p>\n

    \n
  1. Heat oil and butter in a heavy based pan over a medium heat.<\/li>\n
  2. Add onion and garlic, Cook for 3 minutes without colour until onion is soft.<\/li>\n
  3. Add rice and start to stir with a spoon \u2013cook rice for 2minutes without color<\/li>\n
  4. Add wine and allow to reduce.<\/li>\n
  5. Add \u00bc of the stock, stir to stop rice from sticking and turn the heat to low<\/li>\n
  6. Leave the rice to cook and absorb the stock. Keep adding stock bit by bit and stirring rice while it cooks. Season with Salt and Pepper.<\/li>\n
  7. Meanwhile heat the oil in a pan and saut\u00e9 the mushrooms. Season with salt and pepper. Set aside.<\/li>\n
  8. Half way through cooking the rice, add the cooked mushrooms.<\/li>\n
  9. Continue to add stock until the sticky rice is cooked and the rice had absorbed all stock.<\/li>\n
  10. When the rice is almost cooked and the Marum leaves and sesame seeds.<\/li>\n
  11. Taste to check seasoning, adjust if required.<\/li>\n
  12. Once rice is creamy and cooked, spread the rice onto a tray and allow it to cool down completely. Place in fridge.<\/li>\n
  13. Once rice is cold you can roll the mixture into balls- each ball should weigh 25 grams.<\/li>\n
  14. Place balls back in the fridge to firm up again.<\/li>\n
  15. Prepare ingredients for crumbing<\/li>\n
  16. Crumb rice balls by placing in flour, egg and crumbs. Make sure the rice is covered with crumbs.<\/li>\n
  17. Place crumbed rice balls into a plastic container placing baking paper between the layers.<\/li>\n
  18. Place in fridge and allow to set again before cooking.<\/li>\n<\/ol>\n

    Note: You can substitute sticky rice with Arborio or Carnaroli rice
    \n<\/em>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0You can substitute Marum leaves with Fresh Basil<\/em><\/p>\n

    Beetroot Mayonnaise<\/span><\/strong><\/p>\n

    Makes 250g<\/p>\n

    Ingredients:<\/strong><\/p>\n

    200g Basic Mayonnaise
    \n50g Beetroot-roasted and peeled<\/p>\n

    Method:<\/strong><\/span><\/p>\n

    1. Mix mayonnaise with beetroot blend until smooth.
    \n2. Place in airtight container and refrigerate. Keeps for 5 days<\/p>\n


    \nTo serve:<\/strong><\/span><\/p>\n

      \n
    1. Heat cooking oil in a large wok or deep fryer until it reaches 175c.<\/li>\n
    2. Deep fry rice balls until golden in colour and crispy, approximately 3 minutes. Remove from oil and drain.<\/li>\n
    3. Season with salt.<\/li>\n
    4. Serve\u00a0 rice balls with Beetroot mayonnaise on the side.<\/li>\n
    5. Great as a shared starter or snack.<\/li>\n<\/ol>\n

       <\/p>\n

      \"Marum<\/a>

      Wild Mushroom Rice Balls from our Marum restaurant.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

      To celebrate the launch of our new Kaliyan Mith training restaurant, Marum, we are very happy to share a\u00a0recipe\u00a0direct from the Marum kitchen! The\u00a0Sesame Marum & Wild Mushroom Rice Balls with Beetroot Mayonnaise tastes...<\/p>\n","protected":false},"author":1,"featured_media":3051,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[41,5,34,29,8,12,18],"tags":[626,40,251,621],"_links":{"self":[{"href":"https:\/\/friends-international.org\/blog\/index.php\/wp-json\/wp\/v2\/posts\/3050"}],"collection":[{"href":"https:\/\/friends-international.org\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/friends-international.org\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/friends-international.org\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/friends-international.org\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=3050"}],"version-history":[{"count":1,"href":"https:\/\/friends-international.org\/blog\/index.php\/wp-json\/wp\/v2\/posts\/3050\/revisions"}],"predecessor-version":[{"id":4150,"href":"https:\/\/friends-international.org\/blog\/index.php\/wp-json\/wp\/v2\/posts\/3050\/revisions\/4150"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/friends-international.org\/blog\/index.php\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/friends-international.org\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=3050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/friends-international.org\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=3050"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/friends-international.org\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=3050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}