iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cooked Semi-Polished Rice (Haiga Mai)

Ingredients:
1 cup Japanese-style semi-polished rice, 1 cup plus 3 tablespoons water, soft tap or filtered, 1 1/2 cups Japanese-style semi-polished rice, Generous 1 3/4 cups, soft tap or filtered water

Instructions:
As already noted, great care must be taken when washing partially polished rice to avoid dislodging the nutrient-rich germ. Place the rice in a deep bowl and pour in enough cool tap water just to cover the grains. Using your fingertips in gentle swirling, swishing motions, rinse the grains for about 15 seconds. With slightly scooping motions, gently lift the grains once or twice, to ensure that water flows freely around each grain. Drain the rice. Use your hand or a fine-mesh strainer to hold back the rice as you drain off the water. Some people find it useful to line their strainer with fine-woven cloth (the Japanese use sarashi) or a clean, low-lint kitchen towel. Carefully transfer the rice to a pot or rice-cooker bowl.
Place the washed and drained rice in a sturdy, straight-sided pot. A 2- or 3-quart size will work well for the two smaller quantities, and a 4- to 6-quart pot is appropriate for the larger amount. Add the water. Ideally, the rice should sit in its measured water for 10 minutes before cooking, but if you are pressed for time, add a few extra drops of water and cook right away. Cover the pot with a tight-fitting lid.
Bring the water to a rolling boil over high heat. You will hear bubbling noises and see the lid begin to dance after several minutes. An onomatopoeic folk jingle that describes the cooking of rice refers to this bubbling stage as choro choro. Reduce the heat and continue to cook until the water is absorbed (about 5 minutes). You will know this point has been reached when you hear a low hissing sound (the folk jingle calls this naka pappa). If it is difficult to rely on the sound of the cooking and you must check visually on progress along the way, peek quickly, replacing the lid immediately.
Increase the heat to high again for 30 seconds to dry off the rice. Remove the pot from the heat and let the rice stand, still tightly covered, for at least 10 minutes. Even if you wish to serve the rice piping hot, these final minutes of self-steaming (called murasu) are necessary to achieve the proper texture.
Place the washed and drained rice in the bowl of your cooker. Add the water. It is important to use cool liquid when cooking rice in a thermostatically controlled appliance; using warm or hot liquid from the start will cut short the cooking cycle. Close the lid, press the start switch, and let the appliance do the cooking. The time required to complete the cooking cycle will vary with the appliance, but most models take about 40 minutes to cook 1 to 1 1/2 cups raw rice.
Sesame-Ginger Dressing

Ingredients:
3 tablespoons fresh lemon juice, 2 tablespoons soy sauce, 2 tablespoons tahini, 1 1/2 teaspoons sugar, 1 teaspoon finely grated peeled ginger, 1 garlic clove, finely grated, 1/2 cup vegetable oil, 1 1/2 teaspoons toasted sesame oil

Instructions:
Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified.
Miso-Mustard Dressing

Ingredients:
3 tablespoons fresh lemon juice, 3 tablespoons white miso, 1 tablespoon spicy Chinese or Dijon mustard, 1 teaspoon pure maple syrup, 1 garlic clove, finely grated, 1/2 cup olive oil

Instructions:
Whisk lemon juice, miso, mustard, maple syrup, garlic, and 1 Tbsp. water in a small bowl to combine. Gradually add oil, whisking constantly until emulsified.
Kashmiri Hot Sauce

Ingredients:
1/2 teaspoon fennel seeds
1/4 teaspoon black or brown mustard seeds
1 medium tomato, halved crosswise, seeds removed
5 fresh red chiles (such as Fresno)
2 tablespoons distilled white vinegar
1 teaspoon Kashmiri chili powder or paprika
1 teaspoon kosher salt
1/2 teaspoon sugar
A spice mill or mortar and pestle

Instructions:
Toast fennel seeds and mustard seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Finely grind in spice mill or with mortar and pestle. Transfer back to pan.
Pulse tomato and chiles in a food processor until finely ground. Transfer to saucepan with ground spices and mix in vinegar, chili powder, salt, and sugar. Bring to a simmer over medium heat, stirring often; cook until chiles are soft and sauce is slightly thickened, 5–7 minutes. Let cool.
Hot sauce can be made 1 week ahead. Cover and chill.
Grill-Roasted Pineapple

Ingredients:
1 ripe pineapple

Instructions:
Prepare a grill for medium-low, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off, ideally the one in the middle). If you have a grill thermometer, the ideal temperature range is 275°F–350°F. Place pineapple over indirect heat, cover grill, and slowly roast, turning pineapple occasionally, until outside is dark brown, flesh is beginning to collapse underneath skin, and some juices are bubbling up in places, 2–2 1/2 hours. Let cool slightly, then cut as desired.
Green Chutney with Chaat Masala

Ingredients:
1 (1 1/2)-inch piece ginger, peeled, chopped
1 jalapeño, seeds removed, chopped
1 1/2 cups cilantro leaves with tender stems
1 1/2 cups mint leaves
1/3 cup plain whole-milk Greek yogurt
4 teaspoons fresh lemon juice
4 teaspoons vegetable oil
1 teaspoon chaat masala
Kosher salt

Instructions:
Pulse ginger, jalapeño, cilantro, mint, yogurt, lemon juice, oil, and chaat masala in a food processor until smooth; season with salt.
Cucumber Raita with Black Mustard and Cilantro

Ingredients:
1/2 teaspoon cumin seeds
1 tablespoon sunflower or other neutral oil
1 teaspoon black or brown mustard seeds
3 Persian cucumbers
3 cups plain whole-milk Greek yogurt
1 tablespoon fresh lemon juice
1 garlic clove, finely grated
1/3 cup finely chopped cilantro, plus sprigs for serving
Kosher salt
Kashmiri chili powder or paprika (for serving)

Instructions:
Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Coarsely grind in a spice mill or coarsely chop with a chef’s knife; set aside for serving.
Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.
Grate cucumbers on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, garlic, and 1/3 cup cilantro; season with salt.
To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.
Hanoi Grilled Turmeric Fish with Dill and Onion

Ingredients:
3 tablespoons fish sauce
1 teaspoon turmeric powder
1 tablespoon minced garlic
1/2 tablespoon fresh ginger
2 tablespoons finely diced shallots
1 tablespoon chopped dill fronds
1/4 teaspoon ground black pepper
1 pound striped bass skin-on fish filets, or any kind of white fish
1 small yellow or white onion, sliced
1/3 bunch plus 2/3 bunch fresh dill, stemmed
2 plus 2 scallion stalks, cut into 2-inch pieces
Persian cucumber, julienned
Pickled red onions
1/2 cup roasted peanuts, coarsely chopped
8 ounces vermicelli, cooked
Coco Rico Vietnamese Fish Sauce
Butter lettuce
“Mam Nem” (optional)

Instructions:
Mix fish sauce, turmeric powder, garlic, ginger, shallots, dill fronds, and black pepper in a bowl. Add fish and coat evenly. Cover and refrigerate for no longer than 30 minutes, or else the fish will get too salty as you prepare the rest of the recipe.
Heat a little bit of oil on high heat in a pan/skillet and sauté onions until lightly golden. Add 1/3 bunch of fresh dill and two sliced scallions stalks to the party. Sauté for an additional 1–2 minutes. Plate the onions, scallions, and dill on a serving platter.Remove fish from bowl, drain, and dispose of marinade. Pat dry excess marinade with paper towels so the sugar in the fish sauce doesn’t burn the fish.In the same pan used to cook the onions, heat a little more oil on medium-high heat. Pan-fry the fish for 3–4 minutes, or until both sides are evenly browned. If you have delicious skin-on fish, give some extra cooking love to that skin, which should turn nice and crispy before you flip it.Plate the fish on sautéed onions, scallions, and dill. Garnish with remaining fresh dill and scallions, cucumber, Pickled Red Onions, and peanuts.Serve immediately with sides of vermicelli noodles, Coco Rico Vietnamese Fish Sauce, and butter lettuce. Wrap everything, eat everything in a bowl, or whatever combination makes you happy. (I and many Vietnamese especially like it with “Mam Nem”, a fermented fish and pineapple dipping sauce—don’t knock it til you try it!) Enjoy one of my favoritest dishes evaaaaaaaaaaaaaaaaaaar!
Slow-Roasted Rhubarb

Ingredients:
12 ounces rhubarb, sliced on a diagonal into 2-inch pieces
1 (3-inch) piece ginger, peeled, thinly sliced
3/4 cup sugar
1/2 vanilla bean, split lengthwise
Ice cream or shortbread (for serving)

Instructions:
Preheat oven to 350°F. Place rhubarb and ginger in an 8x8" baking dish; scatter sugar over and scrape in seeds from vanilla bean; save pod for another use. Toss and let sit until rhubarb releases some juices, 20–25 minutes.
Roast rhubarb, tossing once, until tender and juices are syrupy, 20–25 minutes. Let cool slightly.
Serve over ice cream or shortbread.
Rhubarb Compote

Ingredients:
1/3 cup sugar, 2 cups chopped rhubarb, 3 tablespoons plus 1 teaspoon white wine vinegar, Kosher salt, freshly ground pepper

Instructions:
Cook sugar in a medium saucepan over medium-low heat, undisturbed, until mostly melted, 6–8 minutes. Stir edges into the center with a heatproof spatula; cook, swirling pan occasionally, until caramel turns dark amber, about 2 minutes. Stir in rhubarb and 3 Tbsp. vinegar. Partially cover and cook, stirring occasionally, until rhubarb is very soft, 8–10 minutes. Transfer to a small bowl; let cool. Stir in remaining 1 tsp. vinegar; season with salt and pepper.
Homemade 3-Chile Harissa

Ingredients:
15 dried chiles de árbol, 2 dried guajillo chiles, 1 dried ancho chile, 1 tablespoon cumin seeds, 1 1/2 teaspoons coriander seeds, 3 garlic cloves, smashed, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon tomato paste, 1 1/2 teaspoons hot smoked Spanish paprika, 1 teaspoon kosher salt, 3/4 cup olive oil, divided

Instructions:
Place árbol, guajillo, and ancho chiles in a large heatproof measuring glass. Pour boiling water over to submerge, cover with plastic wrap, and let sit until chiles are very pliable and cool enough to handle, 15–20 minutes. Drain; remove stems and seeds and discard (wear gloves for this part if you have them).
Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes. Transfer to a food processor, add garlic, and pulse until spices are broken up and garlic forms a paste. Add chiles and pulse until chiles form a coarse paste. Add lemon juice, vinegar, tomato paste, paprika, and salt and process until mostly smooth but mixture still has a little texture. With the motor running, stream in ½ cup oil. Process until oil is incorporated.
Transfer harissa to a bowl. Pour remaining ¼ cup oil over top.
Harissa can be made 1 month ahead. Cover and chill.
Mole Coloradito

Ingredients:
4 plum tomatoes, hulled
3 tomatillos, husks removed, rinsed
1/2 large white onion, halved
1 head of garlic
8 ancho chiles, ribs and seeds removed
6 guajillo chiles, ribs and seeds removed
1/4 cup raisins
1/2 cup sesame seeds
1/2 Ceylon cinnamon stick or 3/4 teaspoon ground cinnamon
2 allspice berries
2 whole cloves
1 teaspoon cumin seeds
2 tablespoons vegetable oil
4 cups low-sodium chicken broth
Kosher salt
2 ounces bittersweet chocolate, chopped
2 tablespoons breadcrumbs
1 tablespoon grated piloncillo (unrefined whole cane sugar) or dark brown sugar
A spice mill

Instructions:
Place racks in upper and lower thirds of oven; preheat to 450°F. Roast tomatoes, tomatillos, onion, and garlic on a rimmed baking sheet on upper rack until softened and browned in spots (vegetables should still hold their shape), 25–35 minutes. Let cool slightly. Cut the top off the garlic, exposing the cloves inside. Squeeze out roasted garlic cloves into a blender. Transfer remaining vegetables to blender and purée until smooth. Scrape into a medium bowl.
While the vegetables are roasting, toast ancho and guajillo chiles on a clean rimmed baking sheet on lower rack until guajillo chiles are slightly darker in spots, about 4 minutes. Let cool slightly, then transfer to a large bowl. Add raisins and 4 cups boiling water, cover with plastic wrap, and let sit 30 minutes.
Transfer chile mixture to blender (you don’t need to clean it); blend until thick and smooth.
As soon as chiles are out of the oven, toast sesame seeds on another rimmed baking sheet on lower rack until golden brown, about 3 minutes. Let cool. Grind in spice mill, shaking occasionally, to a powder. Be careful not to overgrind or you will make sesame paste. Transfer to a small bowl.
Very finely grind cinnamon, allspice, cloves, and cumin seeds in spice mill. Heat oil in a large pot over medium-high and cook spice mixture, stirring, until fragrant, about 30 seconds. Add vegetable purée and cook, stirring occasionally, until mixture thickens slightly, 5–7 minutes. Add chile purée and broth, season with salt, and simmer, uncovered, stirring occasionally, until mole is thickened to the consistency of heavy cream, 60–75 minutes.
Add sesame powder, chocolate, breadcrumbs, and piloncillo to mole and whisk until chocolate is melted and sesame seeds are incorporated. Continue cooking, whisking often to prevent mole from sticking to the bottom of the pot, until very thick and the consistency of marinara sauce, 30–35 minutes. Taste mole and season with salt as needed.
Green Sauce No. 4

Ingredients:
3 tablespoons white miso, 3 tablespoons fresh lemon juice, 2 tablespoons fresh lime juice, 2 tablespoons olive oil, 4 teaspoons tahini, 1 tablespoon apple cider vinegar, 1 tablespoon honey, preferably raw, 2 cups cilantro leaves with tender stems, 1/3 cup sliced chives, 1 1/2 teaspoons grated peeled ginger, 1 teaspoon ground coriander, Kosher salt, freshly ground pepper

Instructions:
Pulse miso, lemon juice, lime juice, oil, tahini, vinegar, and honey in a food processor or a blender until miso is dissolved and mixture is smooth. Add cilantro, chives, ginger, and coriander and pulse until herbs are finely chopped; season with salt and pepper.
Sauce can be made 3 days ahead. Cover and chill.
Wild Rice with Watercress and Hazelnuts

Ingredients:
2 cups wild rice, 1 bay leaf, Kosher salt, 1/3 cup skin-on hazelnuts, 6 tablespoons unsalted butter, 1 large onion, thinly sliced, 6 garlic cloves, thinly sliced, 1/4 cup sherry vinegar or red wine vinegar, 1 tablespoon pure maple syrup, 1 tablespoon whole grain Dijon mustard, Freshly ground black pepper, 2 cups trimmed watercress, upland cress, or micro cress

Instructions:
Cook rice and bay leaf in a large pot of boiling salted water until some grains have burst and rice is tender, 45–55 minutes. Drain thoroughly and spread out rice on a rimmed baking sheet to cool; discard bay leaf.
Meanwhile, preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool, then rub hazelnuts in a clean kitchen towel to remove some of the skins. Gently crush nuts by pressing under the flat side of a chef’s knife; set aside.
Heat butter in a large skillet over medium-low. Cook onion and garlic, stirring often, until onion is golden, 15–20 minutes. Remove from heat.
Whisk vinegar, maple syrup, and mustard in a large bowl until smooth. Scrape in onion mixture and cooled rice and toss to coat; season with salt and pepper. Fold in nearly all of the hazelnuts and cress, then transfer to a platter. Top with remaining hazelnuts and cress.
Rice can be cooked 2 days ahead. Let cool; cover and chill. Rice mixture (without hazelnuts and cress) can be made 3 hours ahead; store airtight at room temperature.
Boozy Piña Colada Ice Cream

Ingredients:
1 cup frozen pineapple chunks
1/4 cup light rum
2 pints coconut-flavored (not non-dairy) ice cream, such as Talenti
Maraschino cherries (for serving; optional)
A 9x5" loaf pan

Instructions:
Purée pineapple and rum in a blender until smooth.
Meanwhile, let ice cream sit at room temperature until soft enough to scoop, 5–10 minutes. Transfer 1 pint to loaf pan, spreading into an even layer with a spoon. Dollop half of pineapple mixture over ice cream. Top with second pint of ice cream, spreading into an even layer with spoon. Dollop remaining pineapple mixture over.
Tightly wrap with plastic and freeze until cold, at least 2 hours. Serve topped with cherries, if desired.
Ice cream can be made 3 months ahead. Keep frozen.
Sautéed Collard Greens and Sweet Onion with Paprika

Ingredients:
1/4 cup olive oil
1 medium sweet onion, such as Vidalia or Maui, thinly sliced
1 teaspoon paprika
Kosher salt
12 cups thinly sliced collard green leaves (from about 3 small or 2 large bunches)
3 tablespoons coconut vinegar

Instructions:
Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown around the edges, 5–8 minutes. Stir in paprika; season with salt. Add collard greens a handful at a time, stirring to wilt after each addition before adding more; cook until all greens are wilted but still somewhat firm, about 4 minutes. Stir in vinegar. Taste and add more salt if needed.
Garlicky Plantains

Ingredients:
6 garlic cloves, finely grated
1 cup vegetable oil, divided
3 large ripe plantains (about 2 1/2 pounds total), peeled, halved lengthwise, sliced crosswise on a diagonal into 3-inch pieces
Kosher salt

Instructions:
Combine garlic and 2 cups water in a medium bowl; set aside.
Heat 1/2 cup oil in a large skillet, preferably cast iron, over medium-high. Working in 3 batches, fry plantains in a single layer, turning once, until tender and golden all over, about 5 minutes. Transfer to paper towels to drain. Pour out oil; discard. Reserve skillet.
Gently press down on plantains one at a time with the flat side of a chef’s knife or wooden spoon to flatten slightly. Transfer to bowl with reserved garlic water and let soak 5 minutes.
Remove plantains from garlic water and pat dry with paper towels. Heat remaining 1/2 cup oil in reserved skillet over medium-high. Fry plantains again, turning once, until deep golden brown, 6–8 minutes. Transfer to fresh paper towels to drain; sprinkle with salt.
Crushed Potatoes with Oyster Bar Butter

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
4 garlic cloves, finely grated
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
5 tablespoons olive oil, divided
1/3 cup chopped parsley
1/4 cup chopped chives
1 tablespoon chopped dill
2 teaspoons chopped tarragon
Kosher salt, freshly ground pepper
3 pounds baby Yukon Gold or new potatoes, scrubbed
1 bay leaf

Instructions:
Mix butter, garlic, lemon zest, lemon juice, hot sauce, Worcestershire sauce, and 1 Tbsp. oil in a large bowl with a rubber spatula until smooth. Gently mix in parsley, chives, dill, and tarragon; season with salt and pepper.
Place potatoes and bay leaf in a large pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15–20 minutes. Drain, discard bay leaf, and let potatoes cool slightly. Using the flat side of a chef’s knife or the heel of your hand, smash potatoes lightly to flatten.
Heat 2 Tbsp. oil in a large skillet over medium-high. Add half of potatoes and cook in a single layer, turning once, until brown and crisp, about 5 minutes. Transfer potatoes to bowl with herb butter. Wipe out skillet, repeat process with remaining 2 Tbsp. oil and remaining potatoes. Toss potatoes in butter until they are all well coated (the warm potatoes should melt the butter).
Herb butter can be made 2 days ahead; cover and chill. Potatoes can be boiled and smashed 1 day ahead; let cool, then cover and chill. Pat dry before frying.
Coconut Rice and Peas

Ingredients:
1 cup dried red kidney beans, soaked overnight, drained
2 tablespoons unsalted butter
1 large shallot, finely chopped
1 tablespoon chopped oregano
1 teaspoon chopped thyme
2 garlic cloves, finely grated
Kosher salt, freshly ground pepper
1 (13.5-ounce) can unsweetened coconut milk
2 cups basmati rice

Instructions:
Place beans in a large saucepan and cover with 6 cups cold water. Bring to a simmer over medium heat, skimming foam from surface as needed, then reduce heat to maintain a bare simmer. Cook, adding water as needed to keep beans covered by at least 1", until beans are completely tender, 1–1 1/2 hours.
Heat butter in a medium skillet over medium. Add shallot, oregano, and thyme and cook, stirring often, until shallot is translucent, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat. Use a slotted spoon to transfer beans to skillet and stir to combine. Season with salt and pepper. Set aside.
Pour out all but 2 cups bean cooking liquid from saucepan; add coconut milk and bring to a simmer over medium heat. While liquid is heating up, place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Add rice to saucepan, reduce heat to a bare simmer, and cover. Cook rice 10 minutes, then uncover and stir in reserved bean mixture. Taste and adjust seasoning with more salt if needed. Cover pan and cook until rice is tender, 8–10 minutes. Remove from heat and uncover. Fluff rice with a fork.
Rice and beans can be made 1 hour ahead. Keep covered. Reheat gently before serving.
Charred Asparagus with Citrus Bagna Cauda

Ingredients:
2 tablespoons skin-on almonds, 2 oil-packed anchovy fillets, 4 garlic cloves, smashed, 1 sprig oregano, 1 teaspoon finely grated lemon zest, 1 teaspoon finely grated orange zest, 2 tablespoons unsalted butter, 3 tablespoons olive oil, divided, 2 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, Kosher salt, freshly ground pepper, 1 1/2 pounds asparagus, trimmed

Instructions:
Place a rack in upper third of oven and preheat to 350°F. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8–10 minutes. Let cool slightly, then coarsely chop.
Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15–20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.
Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5–8 minutes.
Toss asparagus and bagna cauda together on a platter; top with almonds.