Indica rice: 400 cc
A [Onion: 1/4, Garlic: 1/2 clove
Whole tomatoes: 1/4 can
Bonito: 1 can
B [Saffron : 0.2 to 0.3 g, Kabsa spices: 1+1/2 teaspoons, Salt: 1 teaspoon]
Vegetable oil: 1 tablespoon
Chervil, if available
Kabsa is a popular Saudi Arabian dish of rice with meat and vegetables.We have used Japanese canned bonito in this recipe. Because canned bonito keeps well. it is an ingredient perfectly suited for use in warm-climate countries. Kabsa is usually made with meat, but substituting meat with fish reduces calories and adds great
Rinse the rice and drain. Crush the tomatoes with your hands. Soak the saffron in 1 tablespoon of water. Finely chop the onion and garlic.
Heat oil in a shallow pot and cook the onion and garlic. Add the tomatoes, the ingredients in B, rice, liquid from the can of bonito, and 400 cc of water.
Heat until boiling, then reduce to medium heat. Cover the pan with a lid and cook until the water is absorbed. Reduce to low heat and continue cooking for 7 to 8 minutes.
Remove from heat. Add flaked bonito and toss. Replace the lid, and let stand for 4 to 5 minutes.
Has studied international food culture extensively including Japanese, Western and Chinese cuisine, and confectionery. Currently lectures at cookery schools, holds seminars and also develops new dishes for food companies.