February 27, 2006

Mushroom Tofu Fried Brown Rice

the mushrooms #1
Originally uploaded by tamjpn.

Mmmm, mmmm, mushrooms. I swoon for funghi! Give me a generous serving of mushrooms sauteed in just a touch of butter, and I am good to go.

As of late, I've taken a break from red meat, and am delving back to the semi-vegetarian state I embraced in the 90's. I hopped over to Rainbow Market for some staples, and happened upon a beautiful package of plump oyster mushrooms. With a potful of cooked brown rice, and pouring rain outside, I decide to put the mushrooms to work and cook up some mushroom fried rice.

I've discovered brown rice makes extra delicious fried rice, as the outer covering toasts up nicely, and you don't have to use much oil since the starch is contained within (less sticking). I came up with this recipe through trial an error, and further simplifying the ingredients. This dish would be great for breakfast with soft scrambled eggs, or served as a simple dinner with a bowl of miso soup.

Mushroom & Tofu Fried Brown Rice

4 cups room temp or cold leftover brown rice cooked
2 Tbs mild cooking oil
4 oz cubed firm tofu (drained)
2 cloves of garlic sliced
4 scallions chopped (green & white part)
1 generous pat of butter
1-2 cups of sliced mushrooms (cremini or oyster preferred)
1 fresh green chili (serrano or jalepeno) chopped (seeds removed for milder heat)
1 tsp. Korean salted shrimp
salt or soy sauce to taste
drizzle of toasted sesame oil
garnish (optional): radish sprouts or shredded nori

wok or large heavy saute pan
wide wooden spoon (bamboo rice spoon preferred)

- Heat pan on high till it starts to smoke.
- Add cooked brown rice. Toast for 2-3 minutes. Push to sides of pan.
- Create a middle clearing and add 1 Tbs oil & cubed tofu. Saute for 1 minute, till tofu browns slightly.
- Add remaining Tbs oil, garlic, scallions and mushrooms. Saute together for 2 minutes, till garlic browns and softens.
- Add butter, salted shrimp and chopped chilis. Saute for 2 minutes till chili is sweated through.
- Taste, and add salt if needed or soy sauce, if needed
- Saute for about 1-2 minutes more.
- Turn off heat, and add a light drizzle of toasted sesame oil for flavor.
- Serve with garnishes (optional)


February 18, 2006

J Dilla -- RIP


One of my favorite streaming stations/shows: dublab and Chocolate City on KCRW, have played tribute mixes to Detroit hip-hop producer J Dilla/Jay Dee, who sadly passed away Feb 10, 2006. Hearing the music flow from one song to the next, makes me more aware of J Dilla's musical genius of mixing melody, soul and making my booty shake.

My first taste of Dilla's sound was being introduced to Slum Village by my good friend & flash designer fiend Sean Green aka shamansilicon. We did a long web development intern gig together, and would while away the time with music and the droll of coding. I brought Roni Size, Sean brought Bahamadia. I brought Towa Tei, Sean brought Mary J Blige. I brought Howie B... then Sean brings Slum Village. Damn!!! I am loving this sound -- melodies, heady raps, and the groove. Everything I never knew I wanted. Needless, to say I've been hooked on Slum Village ever since....

Years later, Sean and I keep in touch sporadically, and during one of our conversations, he tells me how much he's feelin' the latest Jaylib album, Champion Sound -- a collab of J Dilla & Madlib (one of my fave producers, I'll save my rave for Madlib in another post). Ah, genius runs in the same circles. Certainly both of these talented musicians create under the Stones Throw Records label.

Goodbye J Dilla. You are gone, but your ability to groove us presses on. Thank you for the wonderful music, inspiration and being a part of great times with friends.

More Jay Dee por vous:
myspace profile
Stones Throw profile
Wikipedia entry
allmusic bio