Fried Shrimp

Fried shrimp is the cornerstone of the Filipino cuisine, an integral part of most recipes from the main dish, to beverages, and to desserts. You’ll hear Filipinos claiming “my body feels different if I don’t eat rice for a day”.

Rice is a primary food staple in the Philippines and in most asian countries. It has been, for centuries, an affordable source of nutrition in a region where poverty and hunger is common. Due to its benefits and versatility, its popularity has spread worldwide these past years.

We were frightened to wolfing down our plate clean by our grandmas saying “every grain of rice you’ll throw, you’ll spend eternity picking them up one by one”. Older and wiser, I know now that God does not punish us as so described. Yet, I still can’t discard day-or-even-3 day ancient rice! Not that I follow a frugal way of life. I certainly make massive contributions to our community dumpster with stuff that could have been re-used by another. But I can’t throw rice away! I reckon for me, it’s more of knowing that somewhere, there’s a family that’s having only rice and a dash of salt for dinner.

Peel shrimps . Devein by running through back horizontally, making a “butterfly” shape when cooked.

Slice chicken breast.

Heat up oil in a heavy, wide skillet or wok. Add lightly beaten eggs and scramble, making sure eggs remain moist. Remove eggs from skillet and set aside.

Saute chicken until cooked. Make sure not to dry them out. Remove from skillet and set aside.

Add oil to skillet as needed. Saute shrimp until pink. Remove from skillet and set aside.

Again add oil to skillet as necessary. Saute onions until translucent. Add peas and carrots. Saute for 2 to 3 minutes.

Add cooked rice and stir constantly so rice does not stick to bottom of skillet, around 4 to 6 minutes.

Add cooked chicken and shrimp. Stir constantly. Mix in soy sauce. Season with salt and pepper to taste.

Add scrambled eggs and mix in.

Remove from skillet.

Garnish with chopped green onions if desired.

Ready you are Fried shrimp Please visit in the site www. indomunch.com for extra details.

Very Tasty Fried Vegetable

Heat up a small canola oil, or whatever you like to stir-fry with, in a deep pan or wok. Place the harder vegetables in first, and cook them hot, stir-frying them to keep them from getting burned. When those are starting to soften, turn down the heat a touch and add the “softer” vegetables, like squash and mushrooms. Add a small more oil if you must, and stir-fry everything until the new vegetables start to get tender. When they’re done, so are you.

The vegetables I like to use in this recipe is pretty similar to the stuff I like to steam. Yellow & zucchini squash, zucchini peel (not kidding; try it!), white mushrooms, shiitake mushrooms, broccoli, broccoli stem sticks, lotus root or rootlets, bamboo, bean sprouts, cabbage, and carrots are the most common ones. Because lotus is very tough and fiber-y, I parboil them for about 10 minutes before frying them.

Only the best is excellent enough for the King and entourage. Aesthetically pleasing food presentation and colour contrast are vital focal points in the Royal cuisine. Thai cooks are right masters in carving vegetables. A typical Thai meal is a communal affair and meant for at least two, mostly for four or more. Everything is served at once and consumed with steamed rice. Essentially, rice is the starch base, flavoured with vegetables, protein and sauce.

Flavourful soups are meat or vegetable broth or coconut cream based with a blend of herbs and spices providing the flavour. In Thai tradition, soup is served along with other dishes more as a “lubricant” and flavour contrast to steamed rice. Thai curries consist of pastes of fresh herbs and spices cooed with coconut cream before adding meat or vegetable. Main curry ingredients are chilli peppers, garlic, shallot, galangal, coriander root and brachia (a small brownish orange). Canned curries never taste as satisfying as a fresh made from scratch. For more details http://www.indomunch.com/

Indo-chinese Food: Healthy Vegetable Fried Rice

Fried rice is one of those lovely comforting foods that everyone in the world seems to like. No one is intimidated by fried rice. Somehow all these rogue ingredients have crept into restaurant versions over the years, such as corn, peas, ham and the like. I find the trick with fried rice is to keep it really simple and traditional – just some really fresh and fluffy eggs, onion, bacon or Chinese sausage, ginger and some spring onions.

Vegetable fried rice is a light-weight alternative to heavy food. Vegetable Fried Rice is what all of you must have cooked and eaten at home or in restaurants. It’s a really simple dish to make, and healthy too because of all the veggies that it has. I describe my recipe for making Vegetable Fried Rice which goes extremely well with my Vegetable Fried rice. Here is the recipe for my version of Chinese style Vegetable Fried Rice. Vegetable Fried Rice is Very simple and very tasty too. It is best eaten with tomato ketchup or a hot and sweet sauce.

This fried rice dish combines the nutty flavor of fried rice with the fresh taste of bell peppers, baby peas, and other vegetables. This dish is really a lot simpler than most of us perceive it to be. Fried rice is cooked on a high flame, and the trick is to cut the vegetables small, so that they do not remain raw inside. It requires vigorous stirring though. Fried Rice or Vegetable Fried Rice is a well loved north Indian dish. Its main ingredients are rice and vegetables like carrot, beans and Capsicum .It is quite a healthy dish. It is widely preferred by youngsters in the modern world and used to eat in all age of peoples.

Neatly Fried rice Natural tastes for food develop early. If kids eat real food and develop a taste for fruits, vegetables and other tasty flavors from Nature, they won’t depend on the stronger and enhanced flavor of processed food. Our Indomunch restaurant newly opened in Newyork city, the restaurant items will prepared in very neatly, and with a decent dinner, our guests have never complained, but we could never pull off that dream dinner, with all the courses perfectly synchronized. Please buy online Fried rice in the website www.indomunch.com in Newyork city.

Fried Rice

Break the eggs into a bowl, add the salt and pepper and gently mix with a fork. Heat a wok or frying pan and add 2 tablespoons of oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not dry. Remove them to a plate. Wipe out the pan with paper towel to remove any egg. Add the last 2 tablespoons of oil to the pan. Add the cold rice. Stir-fry for a few minutes, using a spatula or long cooking chopsticks to keep the grains separated. Add the spring onions and stir. Add the soy sauce sauce and stir vigorously until every grain is coated in soy sauce. Return the egg to the pan and heat through, still stirring. Serve immediately.

This recipe calls for soy sauce, you can do it without and certainly, if you want a more authentic fried rice then don’t use ite. But, when you don’t have access to the kind of intense heat of a chinese kitchen, it replaces some of the flavour you would usually get from flame cooking. You can use oyster sauce instead of soy sauce. If you want to add more ingredients to fried rice, for example mushrooms, prawns, onions, garlic, ginger, chicken, then you can adapt this recipe. Fry the additional ingredients seperately in another pan, then add them to the finished cooked rice. Or you can fry them in the wok after you have removed the egg. Just clean the pan, add some more oil, fry everything until it is cooked, cooking the foods that will take longer first, then add the rice.

Fried rice is an extremely versatile dish that can be made with all kinds of meat, seafood, and vegetables. In this and other fried-rice recipes, the cooked rice must be chilled to prevent its grains from sticking. To chill, spread the cooked rice on a jelly-roll pan; cover and refrigerate 8 hours or overnight. Ready you are Fried Rice . Please visit in the site www.indomunch.com for extra details.

Basic Recipes Tasty Chicken Fried Rice

Fried rice is a common staple in American Chinese cuisine, especially in the westernized form sold at quick-food stands. The most common form is basic fried rice, often with some mixture of eggs, scallions, and vegetables, with chopped meat added at the customer’s discretion. This fried rice dish will become a favourite side dish and with the addition of chicken, beef, or other meats, it can become a main course.

 

The simple chicken fried rice recipe using colorful ingredients like prawns, peas, carrot and celery. A quick and simple meal, this recipe for chicken Fried Rice tastes just like they make it in your corner chinese Take-Away but at a fraction of the cost! Chicken fried rice is a more well loved in NewYork city peoples.

 

This is a basic recipe for fried rice that you can add to as desired. Fried rice is a well loved component of Chinese cuisine and other forms of Asian cuisine. Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout. A recipe for Fried Rice at Best Recipes. An simple recipe that’s nice on its own or as a side dish

 

The tasty chicken Fried Rice, is fantastic for a quick mid week dinner if you have some left over cooked rice. Chicken fried rice, just like they serve in the restaurants! The stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. There are dozens of varieties of fried rice, each with their own specific list of ingredients. Please buy online http://www.indomunch.com in NewYork city.