29Jan
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Difficulty:
Preparation time: 20′
Servings: 4
Calories per serving: 254 kcal
Ingredients:
Mixed seafood – 300 gr (10.53 oz.)
Steamed rice – 3 cups
Minced carrots – 1 cup
Minced yellow bell pepper – 1 cup
Onion – 1 large PC.
Green peas – 1/2 cup
Tuna – 150 gr (5.30 oz.)
Extra virgin olive oil – 3 tbsp.
Oyster sauce – 3 tbsp.
Garlic – 2 cloves
Black pepper powder – a pinch
Procedure:
Heat the oil in a large pan or a Wok, fry the onion for 1 minute and then add the garlic.
Stir constantly for 2 minutes and then add the carrots, green peas, oyster sauce, black pepper powder and stir for 2 additional minutes.
Add the seafood, tuna and stir until done.
Add the rice and mix until well combined.
Before serving, mix in the bell pepper.
Filed under: Rice
Tags: Rice , Seafood
16Dec
Difficulty:
Preparation time: 25′
Servings: 8
Calories per serving: 106 kcal
INGREDIENTS:
COLD STEAMED BASMATI RICE – 4 cups
THINLY SLICED CHICKEN BREAST – 250gr.
CRUSHED PINEAPPLE PULP – 1 PC.
CHOPPED YELLOW BELL PEPPER – ½ cup
CHOPPED CELERY – ¼ cup
CHOPPED CARROTS – ½ cup
CHOPPED ONIONS – ½ cup
GREEN PEAS – ½ cup
CHOPPED PARSLEY – 1 tbsp.
SOY SAUCE – 2 tbsp.
CHOPPED GARLIC – 3 cloves
BLACK PEPPER POWDER – 1/8 tsp.
ANNATTO POWDER – ¼ tsp. (red natural food colouring)
BROTH CUBE – 1 PC. (classic flavour)
EXTRA VIRGIN OLIVE OIL – 2 tbsp. + 2 tbsp.
PROCEDURE:
Season the chicken with the soy sauce and black pepper powder.
Heat a pan over a high heat, add 2 tbsp. of extra virgin olive oil, Annatto powder and half of the broth cube.
Once the broth cube has melted, add the cold rice and toss thoroughly.
Set aside the rice and heat a large non-stick frying pan, add 2 tbsp. of extra virgin olive oil and fry the onions for 2 min.
Add the garlic, stir for 1 min and then add the chicken, cook this mixture for about 6 to 7 min.
Add the celery, carrots, pineapple, the remaining broth cube and stir occasionally until the juice of the pineapple has reduced.
Add the green peas, bell pepper and cook fro 2 min and then add in the rice.
Mix well, add the parsley just leaving some for top dish decoration.
NOTE: you can use the emptied pineapple as a serving dish like in the picture
25Mar
Difficulty:
Preparation time: 30′
SERVINGS: 4
INGREDIENTS:
STEAMED BASMATI RICE – 250gr. (Bahaw/Kaning lamig)
CHICKEN STRIPS – 250gr.
GREEN CURRY PASTE – 1 tsp.
CHOPPED ONION -½ PC.
CHOPPED GARLIC – 2 cloves
CHICKEN POWDER – ½ scoop
SALT – 1 tsp.
SLICED GREEN ONION – 1 stalk
EXTRAVIRGIN OLIVE OIL – 3 tbsp.
DIRECTIONS:
Season chicken strips with chicken powder and the steamed rice with the salt. Heat a non-stick frying pan and add the extravirgin olive oil. Saute the onion and the garlic until golden brown. Add the the green curry paste and stir until well mix, add the chicken until cooked, add the steamed rice and mix very well with all the other ingredients. Once done, add the sliced green onion and serve.