Thai Fried Rice!


Ingredients

  • 4 cups cooked cold jasmine rice (cold rice is essential so the grains will not stick together when stir frying)
  • 3 tablespoons peanut oil
  • 4 cloves freshly minced garlic
  • 1 1⁄2 cups boneless skinless chicken breasts (its easiest to get thin slices if the meat is still partially frozen) or 1 1⁄2 cups lean pork (its easiest to get thin slices if the meat is still partially frozen) or 1 1⁄2 cups beef, thinly sliced (its easiest to get thin slices if the meat is still partially frozen)
  • 2 eggs
  • 4 green onions, sliced thin
  • 2 teaspoons palm sugar (table sugar is fine if you can't find palm sugar)
  • 3 tablespoons Thai fish sauce (no substitutes)
  • 1 tablespoon oyster sauce
  • 1 cucumber, sliced
  • 2 limes, cut into wedges

Directions

  • Heat peanut oil in a wok or large skillet over medium high heat.
  • While pan is warming, toss the cold rice with your hands, making sure to separate the grains from any clumps.
  • Add the garlic to the heated wok, and toss until fragrant and slightly golden.
  • Add chicken, beef, or pork and stir fry for about 1 minute.
  • Push the meat and garlic up the sides making a well in the middle and add eggs.
  • Scramble eggs for 1 minute in middle of pan then, add green onions and peas and incorporate all ingredients together, stir frying for another minute.
  • Add rice, turning over rice with pan ingredients several times to coat and stir frying for 2-3 minutes. You want the rice to begin to have a toasted smell, making sure that all the ingredients are constantly being moved around the pan for even cooking.
  • If your pan seems to have cooled down to the point where the ingredients are no longer sizzling, you may need to turn the heat up slightly.
  • Sprinkle in the sugar and add the fish sauce and oyster sauce.
  • Stir fry all ingredients together for one minute more or until sauces are absorbed and mixture is completely combined. Transfer to serving platter.
  • Garnish plate edge with sliced cucumber, lime wedges, and additional whole green onions if desired.



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Kerala Mutton Curry


Ingredients

  • Mutton - 1 kg
  • Dry red chillies(Kollamulaku) - 8 nos
  • Corianderseeds - 3 tsp
  • Black Pepper - 1 tsp
  • Cinnamon(Karugapatta)(small) - 2 pieces
  • Cloves (Grambu) - 4 nos
  • Cuminseeds (Jeerakam) - 1 tsp
  • Pearl onions(Kunjulli) - 1 cup
  • Onions(big) - 2 nos
  • Garlic pods(small) - 10 nos
  • Ginger - 1 big piece
  • Greenchillies - 2 nos
  • Tomatoes - 2 nos
  • Turmericpowder - 1/2 tsp
  • Coconutoil - As reqd
  • Salt - As reqd
  • Curryleaves - 1 stem
  • Corianderleaves - 2 stem



Directions
  • Mutton - 1 kg
  • Dry red Chilly - 8 nos
  • Heat oil in a frying pan.
  • Fry the dry red chillies and keep aside
  • Fry coriander seeds, till its aroma comes out and keep aside.
  • Fry black pepper, cinnamon sticks, cloves and cumin seeds together and set aside.
  • Stir fry pearl onions, till they turn brown.
  • lend all these fried ingredients in a mixer grinder.
  • Pressure cook chopped mutton with turmeric powder, salt and the blended mixture.
  • Stir fry onions in a pan, till brown in color, followed by green chillies, crushed garlic and ginger and chopped tomatoes.
  • Add these to the cooked mutton and boil well.
  • When the Kerala Nadan Mutton curry turns brown, turn off the flame.
  • Garnish Kerala Nadan Mutton curry with curry leaves, coriander leaves and a spoon of coconut oil. :- 
  • Kerala Nadan Mutton curry is ready.









For Top biryani recipes from various places..... biryanilover.blogspot.com
For SMATV & IPTV system reference and installation instructions please go this site..... onrip.com smatv-iptv.blogspot.com
For Libido related issues and information's browse here........ libidohealth.blogspot.com