Cooking with Peachy

Archive for the ‘Rice’ Category

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.

GOOD FOR 6-8 PERSONS.

INGREDIENTS:

• BASMATI RICE – 300gr.
• SAUSAGE – 300gr. (Unsweetened)
• ASPARAGUS – 300gr. (Sliced in half)
• PARMESAN CHEESE – 100gr. (In alternative, use a medium soft cheese)
• WHITE COOKING WINE – 100ml.
• ONIONS – ½ PC.
• BROTH CUBE – 1 PC. (Vegetable flavour)
• GROUND MIXED PEPPER – ¼ tsp.

PROCEDURE:

Cut half of the sausage into slices and remove the mixture of the remainig sausage from its casing. Heat a non-stick frying pan and roast all the sausage until golden brown then add the onion and mix until half cooked. Add the asparagus, the rice (before to add the rice to the dish, wash it several times with fresh water), the cooking wine, the broth cube, the ground pepper then mix until rice has absorbed the wine. Once rice is quite dry add hot water every now and then until rice is cooked. Add the cheese cut into small cubes and melt within the rice and serve.

INGREDIENTS:

• BASMATI RICE – 200 gr.
• SQUID – 200 gr.
• FINELY CHOPPED ONION – ½ PC.
• CHOPPED GARLIC – 4 cloves
• SLICED GREEN ONION – 1 stalk
• OYSTER SAUCE – 2 tbsp.
• GROUND MIXED PEPPER SEEDS – A PINCH
• GINGER POWDER – ¼ tsp.
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.

PROCEDURE:

Cook the rice one hour in advance before the cooking time.

In a medium sized non-stick frying pan heat the extra virgin olive oil, saute the finely chopped onion until soft, add the chopped garlic, the cleaned squid, the ginger powder, the ground mixed pepper, the oyster sauce and stir until squids are cooked, add the steamed rice, mix well with the squids then add the white part of the green onions, once cooked, remove from heat, incorporate the remaining green onions and serve.

GOOD FOR 6-8 PERSONS.

INGREDIENTS:

• Long grain rice – 400 g (14.11 oz.)
• Tomatoes – 1 kg (2.20 lb.)
• Prawns – 12 PCs.
• Mussels – 10 PCs.
• Clams – 10 PCs.
• Green peas – 200 g (7.05 oz.)
• Shrimps – 150 g (5.29 oz.)
• Norway lobster – 5 PCs. (optional)
• Garlic – 3 cloves
• Onion – 1/2 PC.
• Red bell pepper – 1/2 PC.
• Paprika – 1 tsp.
• Crab stick – 10 PCs.
• Squid – 5 PCs. (small sized)
• Chicken breast – 1/2 portion
• Oyster sauce – 7 tbsp.
• Black pepper – 1/2 tsp.
• Olive oil – 2 tbsp.
• Saffron powder – 1/8 tsp.
• Chicken stock – 3 cups

PROCEDURE:

1. Heat the olive in a wok or a large pan, mince the onions, garlic, red bell pepper and sauté for 1 minute.
2. Add the fresh tomato chunked, oyster sauce, ground black pepper, paprika and cook for 10 minutes.
3. Blanch the prawns, mussels, Norway lobster and clams for 1 minute in boiling water.
4. Dice and add the chicken breast, green peas, squid, shrimps, crab sticks cut into bite size, saffron powder, stir and add the rice.
5. Adjust to medium heat and stir constantly for 3 minutes avoiding the rice stick to the pan.
6. Add the chicken stock and stir constantly until rice is half cooked.
7. Top with the seafood and cover with the lid, lower the heat to low and steam until rice is cooked thru.

GOOD FOR 4 PERSONS.

INGREDIENTS:

PROCEDURES:

1. First you have to cook the basmati rice. Simply just steaming it on a small pot or much better if you have a rice cooker. It’s better to cook how many hours ahead like 3-5 hours before cooking the fried rice though it’s also okay if you already cook ahead in time.
2. Once the rice is already cook, remove it from the pot or from the rice cooker. You can use fork to make it separate from one to the other and sprinkle some SALT on it while placing in a bowl or some container. Before to start cooking. Prepare the chicken. Sprinkle some GINGER POWDER, GARLIC POWDER and FEW SALT for seasoning.
3. After that one you can start now cooking and of course make sure that all the ingredients are all prepared.
4. No need to put oil to sauteed the chicken. Just make the non-stick frying pan hot and once it’s hot you can put the chicken and it will surely put out some oil from it.
5. Once the oil from the chicken will start to release, add CHOPPED IONIONS, CHOPPED CARROTS, PINEAPPLE CRUSHED and CHOPPED CELERY. Then mix them well.  
6. After mixing them well, add now the BROTH CUBE and SESAME OIL and let it simmer for at least 2mins.
7. Once 2mins. is over you may now start to put the BASMATI RICE and mix well everything for at least 2mins., after 2mins. is over, PINEAPPLE FRIED RICE is now ready to serve.