Old Classics: Rice taffel

Today I am going to share with you one of my childhood favorites! Rice Taffel. According to Google translate a Taffel is “Banquet” or “Royal Table”. Contrary to this translation, this is very easy and down to earth food, that is perfect for a dinner party in the 90’s. The “Taffel” is simply referring to the many many different toppings that can be eaten with this – but you will understand much better when you read the recipe.

So it is a little retro – but that doesn’t mean the taste is bad – does it? Well I like it! And for that reason I am going to share this with you – cause you will like it too!

Rice Taffel

For kitchen convenience I made you a Printable PDF!
Recipe for 4 people (or 5 in my household):

500 g pork schnitzel/cutlet or turkey breast filet (1 pound)
1 big onion or 2 small ones
oil (optional)
2 tsp curry powder
500 ml water (2 cups)
2 dl skim milk (0,85 cup)
150 g cocktail Sausage (5 oz)
2 tsp salt
A little pepper
30 g cornstarch mixed in water to thicken the sauce (1 oz)

Optional stuff for the sauce: Mushrooms, baby corn, bamboo shoots, bean sprouts or water chestnuts. Basically anything you would find in an Asian wok. I often choose bamboo shoots and just use one can (140 g drained).

Ingredients for Rice taffel

Toppings: Canned pineapple, cucumber, banana, apple, pearl onions, soy sauce, mango chutney, coconut, bell pepper, bean sprouts, onion, peanuts, raisins and blackcurrant jam.

Instructions:

  1. Dice the onion and cut the meat into preferred bite-size pieces.
  2. In a high heat pan you add a little oil or water and fry up your meat.
  3. When it is just barely done you add the diced onions and the curry, salt and pepper and let this cook for an additional 5-7 minutes, stirring occasionally.
  4. Cover it all in water and let simmer for at least 30 minutes under a lid, stirring a few times only.
    1. Whilst this simmering is going on you have plenty of work cut out for you:
      1. Boil some rice.
      2. Cut bell pepper, cucumber, apple, onion and pineapples, banana into cubes
      3. Set the table, so every topping is ready in a bowl with a spoon, just like the picture below.
      4. Feel free (or cheap) to leave some of the toppings out. My favorite is banana so please don’t skip that one.
  5. Add ½ cup milk and bring to a boil. Thicken with the cornstarch mix.
  6. Now add bamboo shoots and cocktail sausages and let simmer slightly. (If you prefer mushrooms or corn here is where you change it up)
  7. When the sausage is just about warmed through you taste for salt and pepper.
  8. Now it is ready to serve!

Step by step

And how do you eat this you ask? Well it’s simple.

Start with the rice, and don’t take as much as you would usually do! Then put some sauce on top. And then you just add all the toppings in one hot mess. Yum!

This is kinda what it looks like. It’s not really photogenic and it kind of creates a big hot mess. But it’s tasty!

It is really important for me to emphasize this: It is not necessary to use any toppings. This is very cheap food and you can just eat it as is like on the photo at the top of the post, we do that about 90% of the times.

Calorie-counting for those interested:

I made this dish and counted the calories. It came out at about 73 kcal pr 100 grams.

This is with a combination of ingredients like this (raw weitht):

Onion (223 g), turkey breast (400 g), sausage (130 g), cornstarch (33 g), skim milk (200 g), bamboo shoots (80 g), water cheatnuts (50 g), bean sprouts (81 g).

When this was done cooking I was left with 1500 g of finished product and I normally eat 200 grams at dinner, so I will be having 146 kcal pr dinner. My Husband eats 340 grams at dinner and will be having 248 kcal pr dinner.

Big Batch Food Prepping:

As you can probably see on the collage, I always make a 3 double portion in a very big pan and then I freeze it into portions of 540 grams. This way, I just put a little water in the bottom of a saucepan and then add the frozen sauce. Then I let it reheat for about 45 minutes slowly. If you are thinking ahead and gets it out of the freezer in the morning it only takes 15 minutes and you can spare the extra water. It is super easy!

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2 thoughts on “Old Classics: Rice taffel

  1. Pingback: What I eat in a day! – Malenes Recipes

  2. Pingback: Rice Taffel – Vegan – Malenes Recipes

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