Posted by Kroocrew on Tuesday, May 11, 2010,
In :
Singapore
 Fried Rice offers a variation on steamed rice. In Asia if the choice was between the two people would unhesitatingly choose the steamed rice. As I mentioned it's a variation and almost another dish in peoples minds not an alternative. It's reported as being a very ancient creation but the estimate of age is not reliable.
Fried rice can be bland and this usually stems from lack of savoury ingredients such as the onions, carrot and celery. If these are all added or some then the fried rice dish ...
Posted by Kroocrew on Tuesday, May 11, 2010,
In :
Singapore
This dish is a true winner with children and not onlyIngredients:- 6 Cloves Garlic, minced (or as many as you like)
- 1/4 Large Red Onion, diced
- 2 Scallions, sliced diagonally, 1 cm (1/2 in) wide
- 2 Small Carrots, peeled and sliced thinly on the diagonal
- 1 Chicken Breast, boneless, skinless, diced into small cubes
- 500 gm (1 lb) Package Lap Cheong or make your own. Recipe in collection.
- 4 Tablespoons Fish Sauce
- 1 Tablespoon White Sugar
- 1/4 Teaspoon Turmeric Powder
- 2 Teaspoons Paprika
- 2 Tablespoons Dark Soy...
Continue reading ...
Posted by Kroocrew on Tuesday, May 11, 2010,
In :
Singapore
Ingredients:- 3 tablespoon(s) canola oil
- 1 large onion, diced
- 1 package(s) (6-ounce) sliced Canadian bacon, diced
- 1 bunch(es) (1-pound) bok choy, stems and leaves chopped
- 1 large red bell pepper, diced
- 2 teaspoon(s) finely chopped, peeled fresh ginger
- 3 clove(s) garlic, minced
- 8 ounce(s) skinless, boneless chicken, cut into bite-size pieces
- 3 large eggs, lightly beaten
- 1 1/2 teaspoon(s) Madras curry powder
- 4 cup(s) cooked brown basmati rice, cold
- 2 tablespoon(s) soy sauce
Method:- Heat 2 teaspoons of the...
Continue reading ...
Posted by Kroocrew on Tuesday, May 11, 2010,
In :
Singapore
Ingredients:- 4 cups cold cooked rice
- 4 ounces frozen uncooked shrimp, unshelled
- 4 ounces cooked ham, diced (or substitute cooked chicken, turkey, etc.)
- 2 eggs (more if desired)
- 1/2 cup green peas
- 1 medium onion
- 1 green onion
- Seasonings (Add according to directions or to taste)
- 1 tablespoon soy sauce
- 1 tablespoon Oyster Sauce
- 1 teaspoon salt
- pepper
- cornstarch (corn flour) mixed with water
Method:- Prepare vegetables and meat - remove the tiny legs from the shrimp, shell removal redu...
Continue reading ...
Posted by Kroocrew on Tuesday, May 11, 2010,
In :
Singapore
Ingredients:- 2 Tbs. soy sauce
- 1/2 tsp. sugar
- 1 Tbs. vegetable oil
- 2 eggs, well beaten
- 1/2 lb. ground beef
- 1 medium carrot, finely chopped
- 1 celery rib, finely chopped
- 1 scallion, chopped
- 1 tsp. fresh ginger, minced
- 1 clove garlic, minced
- 2 cups cooked rice, cold
Method:- Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside.
- Heat oil in a wok over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl a...
Continue reading ...
Posted by Kroocrew on Tuesday, May 11, 2010,
In :
Singapore
Ingredients:- 4 tablespoons oil
- 2 eggs, beaten with 1/2 teaspoon salt
- 1/2 cup fresh shrimp, shelled, deveined, and washed
- 1 1/2 teaspoons sherry
- 4 cups cold cooked rice
- 1/2 teaspoon salt
- 1/2 cup cooked chicken, diced
- 1/4 cup roast pork*
- 2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes), diced
- 2 tablespoons chicken stock
- 2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water
Method:- Heat 1 tablespoon of oil in wok. When very ...
Continue reading ...
Posted by Kroocrew on Tuesday, May 11, 2010,
In :
Singapore
This recipe doesn't call for pre-cooked and cooled rice which is the most common requirement for fried rice dishes. It uses the Japanese trick of adding vinegar to the hot cooked rice then drying the surface of the grains for use subsequently. Ingredients: - 1 cup long grained rice (Will yield about 2 cups approx. cooked)
- 2 cloves of garlic – chopped fine
- 1/2 onion chopped
- 8 -10 Whole Dry Red Chillies
- 1 teaspoon freshly ground black peppercorn
- 1 teaspoon very thinly sliced ginger
- 4 tablespoons oil ...
Continue reading ...
Posted by Kroocrew on Saturday, January 16, 2010,
In :
Taiwan
Ingredients:- 5 cups cooked white rice
- 2 eggs, beaten
- 4 stalks spring onions, cut into 1 cm (3/8") lengths
- Pinch salt
- Pinch pepper
- 1 tablespoon vegetable oil
- 4 cloves garlic, lightly crushed
- 150 g (5 oz) lean pork, julienned
- 2 cups cabbage, chopped into small pieces
- 1/2 cup carrot, finely sliced
- 1/3 cup chicken stock
- 4 tablespoons soy sauce
Method:- Loosen the rice by shaking and mixing.
- Beat eggs. Add 1/4 of spring onions, salt and pepper. Mix well. Heat a frying pan to a medium heat and smear with oil. ...
Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
Fried rice with no eggs, no fish sauce, and no meat, lots of Thai
flavour from pepper, garlic, and a bit of curry paste. This is a typical
dish of the Thai Buddhist festival in the autumn, which people
celebrate by eating only vegetables for a week. Rice is not eaten with chopsticks by Thais at all but with a fork and spoon.
Ingredients: - 6 cups cooked long-grain rice)
- 2 tablespoons vegetable oil
- 3 tablespoons coarsely chopped garlic
- 1 small onion, finely chopped
- 1/2 teaspoon fresh gr...
Continue reading ...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Thailand
A very flavoursome fried Rice.
Crab meat adds a savoury flavour beyond anything else for fried rice. It can dress up a fried rice dish to make it really a sensational flavour.
Ingredients other than some crab meat and rice is not important. Onion type vegetables are always good with rice as a savoury element. The addition of a little butter to the oil in the wok is also a flavour enhancer. The oil type is purely a convenience aspect and because it's the crab that is the main flavourant th... Continue reading ...
| |
|
Please"click" on the recipe title of interest to fully open
the description, if it isn't already, to allow "comments" that you may wish to make. The comments area will be seen at the end of the relevant recipe.
- Single measurement conversion
This converter is a plain English utility. Type the amount and the unit name which you wish to convert from in the upper line and then in the lower line type the units name you wish to convert to. Then click the "Submit" button
It is safest to type in the complete name of the unit rather than an abbreviation, because of the possibility of ambiguity.If you wish to convert a volume of some ingredient into a weight, a conversion facility I have used for this purpose is 
|
