Malin is 35 years old and she has been living in Malmö, Sweden for about 10 years. When i went to her appartment to shot this recipe on a cold February day, the house facade was being renovating and her building was wrapped in plastic film. It felt like being in a soft cloud for a few hours and gave my pictures a very unique light and texture. We hung out for a few hours while Malin cooked. We drank japanese tea and talked about fuzzy hair, blog crisis and positive body image while tasting and smelling all kind of funky asiatic condiments she kept in her kitchen.
Malin became interested in cooking when she was 23. Until then she would eat lots of noodles and didn’t think much about nutriment supply for the body. When she started to read about nutrition, she became curious about food and wanted to try lots of things. She spent more time cooking for herself and tried different natural food supplements such as spirulina. She also started to eat more regularly and realised that eating certain things made her feel better than others.
Malin has a scientific mind and a methodic/nerdy approach to things around her. When combined with her interest in food it results in interesting cooking experiments. Even if she sometimes thinks it’s boring to cook on a daily basis she enjoys taking the time to read and research about some specific recipes and try to remake them in her kitchen. She recently traveled to Japan and is interested in cooking traditions from different countries and cultures. You should see her great collection of spices and condiments from all over the world ! Her latest obsession was to nail the taste of Sichuan cuisine. She ate in a Sichuan restaurant in Stockholm a few years ago and still have a strong memory of the deep and rich flavours she experienced then. After a few attempts in her kitchen, she still wasn't satisfied with the results. She went to all asiatic stores in town and came to the conclusion that the quality of the ingredients available must be part of the problem. She especially had hard time finding a good Sichuan pepper, which is the base of the very specific seasoning of Sichuan cuisine. To be continued !
Malin shared a rice dish with me that she described herself as the perfect comfort food. And it was ! Her magic weapon is to use a pressure cooker. With few simple ingredients it resulted in a very creamy risotto-like texture. The pressure cooker helps to concentrate and intensify the flavours. Cooking brown rice this way is both quicker and tastier. The creamy rice was served with sauteed mushrooms and fried egg, making it a complete and satisfying meal.
— SERVES 2
3 DL / 250G / 1,2 CUP BROWN RICE
3 DL / 1,2 CUP WATER
1 BIG CARROT
2 MEDIUM ONIONS
400 G / 3 BIG PORTABELLO MUSHROOMS
(OR OTHER KIND LIKE OYSTER MUSHROOMS)
1 GARLIC CLOVE
1 TBSP BUTTER
3 TBSP NEUTRAL COOKING OIL
2 ORGANIC EGGS
SALT, TO TASTE
1 - Place rice in a bowl and cover with plenty of water. Let soak for 30 minutes.
2 - Peel onions and carrot and chop in wide pieces.
3 - In a pressure cooker, add 2 tablespoons of neutral cooking oil and warm up on low-medium heat.
Add onions and carrots and fry for about 5 minutes. Stir in 1 teaspoon of salt.
4 - Rinse the rice, discarding soaking water, and add to the pressure cooker. Add water and stir to combine.
Turn heat to high, put on lid and pressure cook for 25 minutes.
5 - Meanwhile, prepare the mushroms. Start by choping them in thick slices.
In a pan on high heat, add 1/2 tablespoon of butter and a splash of neutral cooking oil. When the butter has melted, add half of the mushroom slices, a few pinches of salt and press a whole clove of garlic directly in the pan. Fry on high heat, stirring frequently for 3 to 5 minutes. Reserve in a plate and repeat with the rest of the mushrooms.
6 - Fry eggs. Warm up 1 tablespoon of oil in a small pan. Crack an egg, making sure that the yolf in intact. Fry for a few minutes until the egg white is set at the bottom. Carefully flip the egg over with a spatula and cook for one more minute. This method called over-easy is quicker and results in firms egg whites with runny yolks. Repeat with the second egg.
7- When the time is out, let the pressure out from the pressure cooker.
Serve the creamy rice with sauteed mushrooms, fried egg and grinded parmesan.