Making fried rice from scratch is not difficult; in fact it’s pretty simple.
This is one of the most favorite dishes by many Indonesian people, they use it also as a breakfast because it’s so easy to make and you don’t need much ingredients and preparation. You can make this dish from the remaining rice that you had cooked the day before. In fact it’s better to use old rice than new because new rice is sticky while old rice is really fine to stir it, so it makes old rice very suitable to make fried rice.
If you’re already use seasonings mix for fried rice from the supermarket, try something different to make this from scratch, it will give you much more satisfaction. In fact you can determine the end results while the seasonings mix has already a certain taste.
So shall we begin with the recipe?
Ingredients :
2 plates remain old rice
100 gram ham or bacon, cubed in small pieces
3 eggs
1 onion or 2 shallots, minced
3 cloves garlic, minced
1 red chili, thinly sliced (seeded if you want the fried rice not too spicy)
1 spring onion, minced
vegetable oil or butter
Sweet soya sauce
pepper
Salt
1 teaspoon chicken/meat bouillon powder
Instructions :
Heat the oil or butter in the wok; fry the eggs while you’re stirring it until done. Remove the eggs from the wok.
Set the empty wok again on fire and add butter or vegetable oil, and add garlic and shallots. Stir it until fragrant.
Add the red chili and ham or bacon. Fry it until the bacon is done and fragrant.
Add the rice, fried eggs and spring onions until the whole things are well mixed. Add sweet soya sauce, salt, pepper, and chicken or meat bouillon powder. Stirring it continuously until everything is well blended and heated.
Serve with fried onions or add some cucumber and hot chili sauce; it’s really delicious.
For 5 persons
Tips:
You can also add cooked green peas or chopped and cooked carrot into the dish to make it healthier. It’s also more tasteful.
Mety Wistarin is a lover of Indonesian cooking. She wants to share her passion about Indonesian cooking with you and she is a founder of http://www.discover-java-and-bali.com, a site about the island of Java and Bali, part of the Indonesian archipelago and there are a numerous delicious recipes on her site.
Spicy tomato onion curry is a simple curry for rice, chapati, roti, pulka and puri.
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Prawns Curry Recipe | Prawn Curry Masala | Seafood Prawns Recipe in Easy Steps.
Ingredients:
Step 1: Marinating the Prawns
1= lb. Precooked Prawns | No Shell, No Tail and Deveined
½= Tsp Coriander Powder
½= Tsp Black Pepper
½= Tsp Turmeric Powder
½= Tsp Deggi Mirch | Paprika
½= Tsp Salt
½= Tsp Garam Masala
2= Tbsp. Yogurt
Step 2: Tadka
1= Medium Onion
1= Medium Tomato
1= Tsp Garlic Paste
1= Tsp Ginger Paste
2= Green Chilies
1= Black Cardamom
3= Bay Leaves
1= Tsp Cumin Seed
½= Tsp Salt
½= Tsp Deggi Mirch | Paprika
2= Tbsp. Extra Virgin Olive Oil
Garnish with Cilantro and ENJOY!!!
Please cook and enjoy with your family/friends. Please share your experiences with me, I would like to hear from you, Thank You.
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Easy Steps
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*Disclaimer: All information is for educational purposes only and is the personal view of the author.
**Disclaimer: This Recipes to nourish is purely for informational and educational purposes only, not intended as medical advice, diagnosis or prescription. If you have any questions about food, diet, nutrition, natural remedies or holistic health then please do your own research and consult with your health care practitioner. Video Rating: / 5
When it comes to seafood crabs are the most sought after! Watch this video to learn how to make Malwani Crab Curry.
MALWANI CRAB CURRY
Ingredients
2 tablespoons Malwani fish masala
5-6 medium crabs, cleaned, unshelled with abdomen and claws
5-6 medium crabs, tiny claws
Salt to taste
¼ teaspoon turmeric powder
2 tablespoons oil
3 tablespoons chopped onion
½ cup fresh scraped coconut
½ cup dried grated coconut
1 tablespoon minced garlic
1 teaspoon red chilli powder
1 teaspoon lemon juice
1 tablespoon chopped fresh coriander leaves
Method
1. Take the crab abdomens and large claws in a bowl. Add salt and turmeric powder, mix and set aside to marinate.
2. Heat 1 tablespoon oil in a non-stick pan. Add 2 tablespoons chopped onion, mix and sauté till golden.
3. Add fresh coconut, mix and sauté for 2-3 minutes. Add dried coconut, stir and sauté till brown. Remove from heat and cool to room temperature.
4. Extract the juice from the small crab claws by grinding in a mixer jar with ½ cup water. Strain into a bowl.
5. Grind together the coconut mixture and garlic with ½ cup water into a fine paste.
6. Heat remaining oil in a non-stick pan. Add remaining onion and sauté till golden.
7. Add prepared paste, mix well and cook for 1 minute. Add chilli powder and Malwani fish masala and mix well. Add little water, stir to mix and simmer for 2-3 minutes.
8. Add the marinated crab abdomens and large claws, mix well and bring to a boil. Reduce heat, cover and cook for 3-4 minutes.
9. Add the strained crab juice, mix well and cook for 2-3 minutes.
10. Add lemon juice and mix well. Add chopped coriander and mix well.
11. Serve hot.
The Best Jamaican Curry Chicken Recipe EverThe Best Jamaican Curry Chicken Recipe EverThe Best Jamaican Curry Chicken Recipe EverThe Best Jamaican Curry Chicken Recipe Ever
The Best Jamaican Curry Chicken Recipe EverThe Best Jamaican Curry Chicken Recipe Ever
The Best Jamaican Curry Chicken Recipe Ever
The Best Jamaican Curry Chicken Recipe Ever
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In this episode of Dave’s Kitchen (S1E9) we’re making up some simple and delicious chicken curry. Chicken curry is popular in many parts of Southeast Asia and India. It is delicious and relatively simple to make. I love the smell of the house when the aroma of curry fills the air. For the full recipe, visit: http://ourgreatrecipes.com/recipe/easy-chicken-curry/
All photographs and video properties are original productions of, created by, and exclusive property of Our Great Recipes — ourgreatrecipes.com. I, David Hood, am the owner of ourgreatrecipes.com and all the content contained in this video.
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Curry /ˈkʌri/, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. http://www.howtocookgreatcurry.comTraditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Curry powder, prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called “curry” may containhttp://www.howtocookgreatcurry.com meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.Curries may be either “wet” or “dry.” Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables). Curry was adopted and anglicised from the Tamil word kari (கறி) meaning ‘sauce’, which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, http://www.howtocookgreatcurry.comkari was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India, particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with “a spice blend used for making kari dishes … called kari podi or curry powder.”. A further explanation put forward in The Flavours of History claims the origins of the word curry to be from old English first recorded in ‘The Forme of Cury’ (1390). Historically, the word “curry” was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder.The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of “currey”. By the fourth edition of the book, other ingredients such as turmeric and http://www.howtocookgreatcurry.comginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.
pakistani,sri lanka,nan bread,chutney,roti,fish fry,tamil,hindi,Curries of Goa,Karnataka,Kerala,Tamil Nadu,Bengali,Bangladeshi,Maharashtra,Gujarat,Kashmir,Punjab,Khyber Pakhtunkhwa,Sindh,curry powder,curry paste,
indian food,Chicken curry,beef curry,lamb curry,balti,organ josh,tikka,tikka masala,popadum,bhuna,biriyani,dhansak,dupiaza,kaftan,nega,path,phial,roughen,sambar,vindaloo,tandoor,doss,ghee,chapati,phulka,purr,theia,paratha,kulcha,bhatoora,appal,paratha,,gobi,atta,rice,toor,urad,rajma,pannier,thali,jhola,sambar,raita,vegetable curry,fish curry,dal,aloo,keema,korma,madras,jalfrezi,sag.bhaji,pasanda,brinjal,haldi,curry leaves,chain,masala,indian, Video Rating: / 5
So MANY of you have sent me requests to attempt the giant Curry Rice Challenge that recently got some media coverage. Unfortunatly I don’t think I will be able to do the actually challenge… BUT, since alot of you wanted to see it I did the best I could to replicate it haha!
6kg of Rice
2kg of Curry
2lbs (.9kg) of Chicken Katsu
** Couldn’t find Tonkatsu
& Half a head of Shredded cabbage.
Just watch the video, you’ll see how rediculous this thing is……………
Credits:
Royalty Free Music by http://audiomicro.com/royalty-free-music
In cucina con la Muller, Ep. 1
Benvenuti al primo episodio della mia nuova rubrica In cucina con la Muller.
Esploriamo il Giappone: preparazione di una tipica ricetta giapponese a base di riso, curry e pollo.
Si prega un pubblico poco propenso all’ironia e al divertimento demenziale di sospendere la visione del filmato in quanto nulla di tutto quello detto e registrato merita di finire a Masterchef o in chissà quale libro di alta cucina.
Era una serata Giappo in compagnia di due amici, un paio di birre e tanta fame..
Saluti dall’Irlanda e dallo chef.
Il mio Instagram: https://instagram.com/ilariamuller/ Video Rating: / 5
Thanks for watching. This is such an old video and it is obvious that we weren’t as good in producing videos yet! LOL! I totally see how unorganized this was and messy and really funny (to me) as I am trying my best. Below are the ingredients. I appreciate you all coming to see the video. Tune in to my show In The Kitch and see how much the show and my presentation as evolved over the years. Thanks all!
Here are the ingredients:
1 cup all natural ketchup
1/4 soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
Homemade Katsu Sauce is featured by Johanna M. Cook, founder of Momma Cuisine.
