Chinese steamed Spekko Fragrant Jasmine Rice with tuna


Chinese steamed Spekko Fragrant Jasmine Rice with tuna

Contact info

Our guest chef this week is no stranger to Joburg readers. Nicky Gibbs is the executive chef at The Westcliff Hotel. This week she prepared an Asian influenced tuna dish for Spekko Rice. Enjoy!

Ingredients
1cup Spekko Fragrant Jasmine Rice, rinsed, soaked overnight
6 shitaki mushrooms
50g tuna diced
50g crushed cashew nuts
1cup water
1tbls soy sauce
1tbls oyster sauce
1tbls sesame oil
1med red onion sliced
1tsp chopped coriander

Here’s How
1. Heat the oil in a wok, add the tuna, red onion, shitaki and nuts and fry for 3 mins
2. Add the rice and stir until the rice is oiled
3. Mix the sauces with water and stir well into the rice mixture. Cook for 10 mins
4. Cover with a lid and cook over a low heat for 20mins
5. Sprinkle with coriander and serve

About Nicky Gibbs
Nicky Gibbs, executive chef at The Westcliff Hotel, is considered one of the top 5 women chefs in South Africa. She worked for many years abroad, and highlights of her career include working on the Crystal Harmony cruise ship, being appointed the first female sous chef at Terence Conran’s restaurant Quaglino’s in London, co-ordinating 20 000 meals in 10 days for the 2003 MTV Music Awards and catering for big musical acts like Paul McCartney, the Rolling Stones, Tom Jones, Tina Turner and Jackson Brown. Read more


Competition

Once again Spekko is giving Joburg readers the opportunity to win a fabulous Carrol Boyes rice bowl and spoon. All you need to do is email Kobie and tell her which Spekko Rice variant is used in this week’s recipe. Entries close on Tuesday, 13th July 2010. One entry per person. Please note, the prizes may differ from the visuals published.

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