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Tuesday, September 27, 2016

INDIAN FRIED RICE

 I had this fried rice recipe for a long while but wasn’t able to prepare it as I couldn’t find a small portion of Garam Masala that is needed to fry the rice.
Finally, bought a small portion from Mydin Store and here it is the Indian Fried Rice cooked to savour over the weekend.  It is a very tasty fried rice, aromatic but not too spicy.  I believe, the combination of ingredients can be according to own preference as the seasoning used is just salt, msg and pepper.
This recipe is from Chef Amy Beh’s cook show organized by Ajino-moto Malaysia sometime in 2004.
I wouldn’t mind having the fried rice again as it is really nice.  Do give this a try if you love Fried Rice.
Ingredients
3-4 cups cooked cooled rice
3-4 tbsp cooking oil
1 tbsp each chopped ginger and garlic
3 long beans – diced
1 /2 red carrot – diced
50 gm prawns – diced
50 gm chicken fillet – diced
½ tsp garam masala
2 tbsp chilli powder
Seasoning
½ tsp salt
¼ tsp each msg and pepper
  1. Heat oil in a non-stick wok, sauté chopped ginger/garlic until aromatic.  Add in prawns and chicken, fry until cooked and add in garam masala and chilli powder.  Stir to mix well.
  2. Add in green beans and carrots.  Stir to mix.
  3. Put in rice and toss well to combine, followed by seasoning over low heat.
  4. Toss and stir well all the ingredients until heated through.
  5. Dish up to serve immediately with some sliced zucchini.
     
Click here for other Fried Rice Recipe

Monday, September 26, 2016

THAI FRIED FLAT NOODLES WITH CHICKEN

Thai Fried Kuay-teow with chicken aka Thai Kuay Teow Kua Kai or Pad Thai Kai.
Simple, easy yet tasty fried noodles.  Tastes savoury and sweet much stronger flavour than the taste in most Chinese cooking.  The addition of ground black pepper adds more flavour and aroma to this simple fried noodle dish.
Recipe adapted from a Thai cookbook 'Healthy and Easy Thai Cooking' [my selected cookbook for Cookbook Countdown Event#9] with modifications.
Ingredients
[serves 2]
300 gm fresh flat rice noodles [kuay teow]
150 gm chicken breast - sliced thinly
2 eggs
2 tbsp cooking oil
2 tbsp preserved salted radish [chai por] - rinsed and drained
2 tbsp each of oyster sauce, light soy sauce and sugar
Dash of ground black pepper
Some chopped spring onions
some salad leaves
chilli sauce - optional
  1. Heat up wok, fry chai por until fragrant, add in oil and chicken.  Stir fry until cooked.
  2. Add in noodles and seasoning.  Stir and toss well until well mixed and leave to fry.  Push aside.
  3. Add in the eggs and fry until aromatic and well mixed.
  4. Sprinkle chopped spring onions.  Dish up to serve over some fresh salad leaves and chilli sauce if preferred.
Cookbook Countdown
I'm sharing this post with Cookbook Countdown #9 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

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