How To Make Egg Fried Rice Recipe (Chinese) Egg Fried Rice Recipe. A quick and easy meal, this recipe for Egg Fried Rice tastes just like they make it in your corner Chinese Take-Away but at a fraction of the cost! View Ingredients In: 350 g pre-cooked long grain rice (refrigerated)4 oyster sauce2 soy sauce2 eggs, beaten4 peanut oil or vegetable oil2 shredded carrots4 frozen peas, thawed1 spring onion, sliced2 garlic cloves, minced salt and white pepper1 wok1 wooden spoon Step 1: You will need Step 2: Fry the egg Add a little oil to a hot wok, drop in the egg and stir rapidly to break it up. Step 3: Add the garlic and rice Add another drop of oil to the wok, followed by the garlic and the rice. Step 4: VIDEOJUG TIP Refrigerated rice is used in this recipe because when rice is chilled, the grains don't tend to stick together. Step 5: Mix the vegetables Add the peas, carrots, and spring onions and mix thoroughly. Step 6: Add the sauces and season Add the oyster and soy sauces and season with salt and white pepper. Step 7: Another useful tip
Pork Fried Rice | - StumbleUpon I’m not sure this can be improved on. Any more. 3 cups cold, cooked rice. We cook it in a rice cooker, leftover is perfect!2 eggs, whisked upBean sprouts, 8 oz1 TBS chopped garlic2 TBS chopped fresh ginger (Store the extra in the freezer, because you’ll make this again)1 cup Meat, diced and cooked (We cut a slightly frozen pork chop into small pieces, 1/4″ – 1/2″ cubes, sauté in a dab of olive oil, then remove from wok/pan)1 cup onions, chopped, we usually use a sweet one like a Vidalia1 pkg of sliced mushrooms, or slice them yourself, we just use white button mushrooms, for this recipe5 green onions, sliced, both whites and most of the greenMix the next four liquids together and stir in, in the last few minutes of cooking1 TBS Fish Sauce4 tablespoons Toasted Sesame Oil2 TBS or so Bragg’s Liquid Aminos2 TBS Soy SauceA smoking hot pan and preferably it is a wok, but not necessarily required. A wok does make it easier to keep everything *in* the pan… making cleaning the stove top easier.
Recipe - Best Chili In The World 9 lbs. hamburger8 med. onions, chopped8 med. peppers, chopped3 celery stalks, chopped3 cloves garlic, chopped4 tbsp. oil to brown hamburger6 (15 oz.) cans kidney beans2-4 c. red wine12 tbsp. chili powder8 tsp. red pepper flakes8 tsp. oregano4 tsp. beef bouillon3 pkgs. chili seasoning mix4 tsp. red pepper, ground4 tbsp. brown sugar4 tbsp. vinegar4 tsp. garlic (salt or powder)6-8 dashes of hot sauce12 tbsp. ground cumin (IMPORTANT)4 tbsp. paprika2 tbsp. minced onion3 tbsp. basil leaves3 tbsp. Italian seasoning3 tbsp. parsley3 tbsp. chilies con carne18 cups of: Mixture of crushed tomatoes, peeled tomatoes (pull them apart in small pieces) homemade puree and at least 2 cups of thick puree. Brown hamburger with 4 tablespoons oil, get rid of excess oil. Saute onions, clove garlic, peppers and celery; add to hamburger. Mix all tomatoes, puree, etc. together and add to pot on medium heat. Add all your beans to pot. Now the red wine should be added.
Coconut Milk Sticky Rice with Mangoes Recipe at Epicurious.com Steam the sticky rice until tender (see Editor's Notes, below). Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. When the sticky rice is tender, turn it out into a bowl and pour 1 cup of the hot coconut milk over; reserve the rest. Meanwhile, peel the mangoes. To serve individually, place an oval mound of sticky rice on each dessert plate and place a sliced half-mango decoratively beside it. Notes: You can substitute black Thai sticky rice for half the white rice. Unlike plain sticky rice, Coconut Milk Sticky Rice has enough moisture and oils in it that it keeps well for 24 hours, in a covered container in the refrigerator, without drying out. Editor's Note: · For steaming sticky rice, Jeffrey Alford and Naomi Duguid recommend using traditional Southeast Asian conical baskets, which are available at Thai, Lao, and Vietnamese grocery stores, and online from www.templeofthai.com.
The Webtender: Bartenders Handbook - TOC. This handbook has been compiled from various freely available sources on the Internet. Most of the documents are taken from The (Un)Official Internet Bartender's Guide, edited and compiled by Douglas Howell (Io10677[at]Maine.maine.edu). Documents have also been copied from the Usenet group rec.food.drink, and from The Official Bartender's Guide by Peter Saviz (psaviz[at]td2cad.intel.com). Home · Drink Recipes · Forums · Bookstore · Barstore · Web Index · Feedback Sesame Chicken - StumbleUpon Sesame Chicken I have whined and complained before about my plight of living without Chinese takeout. Well this is how I cope. Sesame Chicken is my favorite on the all you can eat buffet, well along with the Crab Rangoon. This is a recipe that I adapted from one my sister-in-law gave me. The secret is definitely in the sauce here. Ingredients for chicken: 3 chicken breasts, cut into 1 to 1/2 chunks1/2 cup milk1 egg1 1/2 cups flour1 teaspoon saltVegetable Oil for frying for sauce: 1/2 cup water1 cup chicken broth1/8 cup vinegar1/4 cup cornstarch1 cup sugar2 tablespoons soy sauce2 tablespoons toasted sesame oil1/2 teaspoon granulated garlic2 tablespoons sesame seeds, toasted Cooking Directions for chicken: Place milk and egg in a shallow bowl and beat together. for sauce: In a medium sauce pan, add water, chicken broth, and vinegar. Enjoy! Miss Microformatting by hRecipe. Tagged as: Chicken, sesame, sesame sauce
Yum Yum Sauce | Sauce Recipe - StumbleUpon If you have ever been to a Japanese steak house, then you know all about this sauce. Depending on the place you go, it actually has many names: Yum Yum Sauce, Sakura Sauce, or just White Sauce. In reality this sauce is very easy to create and goes great with grilled meats, seafood, and vegetables. Yum Yum Ingredients:1 cup mayonnaise1/4 cup water1 teaspoon tomato paste1 tablespoon melted butter1 teaspoon granulated garlic1 teaspoon sugar1 teaspoon paprika1/2 teaspoon cayenne pepper Directions: Thoroughly mix all ingredients together in a bowl.Place in refrigerator, covered, for at least 1 hour and preferably overnight. Steak Ingredients: 1 SteakCoarse saltFreshly ground black pepperYum Yum Sauce Prepare grill for medium direct grilling.Season steak with salt and pepper.Place steak on grill, and grill till desired doneness.Serve steak with Yum Yum Sauce. Tagged as: Condiment Recipe, Steak Recipe
Foodbuzz 24, 24, 24: Chinese Buffet at Home | Free Online Recipes | Free Recipes - StumbleUpon It is no secret that I have an obsession with Chinese cuisine. The place that started it all was a local Chinese buffet here in Michigan. After frequent visits to the buffet over the years, I finally decided to take a stab at cooking my own Chinese dishes at home. In this article I will explain how to create your own Chinese buffet at home. The Menu:Main course- Sesame Chicken Orange Chicken Kung Pao Chicken Meat on a Stick (Chicken Skewers)Appetizers- Crab Rangoons Egg RollsSide Dishes- Garlic Green Beans Fried Rice Egg Drop SoupDessert- Buffet Style Doughnuts The Recipes: Sesame Chicken- Cooking Instructions: Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Orange Chicken- Step 1: Combine flour, salt, and pepper. Kung Pao Chicken- Step 1: combine the chicken and cornstarch in a small bowl and toss to coat. Meat on a Stick (Chicken Skewers)- Step 1: Cut chicken breasts into long strips. Cooking Instructions: Egg Rolls-
Tacos Al Pastor I consider al pastor tacos one of my favorite tacos; always there to satisfy at 2 am off a truck and is blow-your-mind-good freshly sliced off the trompo, a vertical rotisserie al pastor is traditionally cooked on. And then there's the one I had in Guanajuato that shattered my taco world. The geniuses there melted a thin slice of stringy cheese on the small corn tortilla before piling the shaved meat on top. Holy. Pork. Al pastor means “shepherd style” in Spanish and refers to the way the meat is cooked. This method of roasting meat is unique to al pastor in Mexico but common in the Middle East where it was brought to central Mexico by early Lebanese immigrants. While al pastor is typically something that is enjoyed on the streets of Mexico, this is totally doable at home. Serves about 10 or a whole lot of tacos Toppings: - 2 white onions, finely diced - 1 bundle of cilantro, finely minced - sliced radishes - lime wedges - fresh pineapple slices - tomatillo salsa zp8497586rq
Shrimp Lo Mein - Cook This! Not That - Mens Health - StumbleUpon While restaurants drown their lo mein dishes in oil, we prefer them long on produce and rich with the delicious flavors of Asian cuisine Restaurant wok-fried noodle and rice dishes tend to be heavy on starch and oil, with a few token vegetables thrown in for color. We prefer our lo mein long on the produce, short on oil, and rich with the flavors that make Asian cuisine one of the world's best. You'll Need: 12 oz lo mein noodles 1 Tbsp peanut or vegetable oil 2 cloves garlic, minced 1 Tbsp grated fresh ginger 4 scallions, whites and greens separated, chopped 4 oz shiitake mushrooms 2 medium carrots, cut into thin slices 1/2 red bell pepper, sliced 3/4 lb medium shrimp, peeled and deveined 2 Tbsp oyster sauce 2 Tbsp low-sodium soy sauce How to Make It: *Prepare the noodles according to the package instructions. *In a wok or large skillet, heat the oil over high heat. *Toss in the shrimp and cook until just pink and slightly firm.
Real BBQ Sauce | The Men's Health Barbecue Guide The right slather should taste rich, savory, and complex, not like smoky candy. This recipe, from Callaghan and Stage, is so good you'll never hit the bottle again. What You'll Need: 2 Tbsp vegetable oil 1/2 cup minced onion 1/4 cup minced green pepper 1/2 jalapeno pepper, seeded and minced 1 Tbsp minced garlic Pinch kosher salt 1 can (15 oz) tomato sauce 1 cup ketchup 1/2 cup honey 1/2 cup water 6 Tbsp dark brown sugar 6 Tbsp Worcestershire sauce 1/4 cup apple-cider vinegar 2 Tbsp lemon juice 2 Tbsp molasses 2 Tbsp sambal chili sauce 2 Tbsp cayenne-pepper sauce, such as Frank's Red Hot 2 Tbsp spicy brown mustard 1/2 Tbsp chili powder 1 tsp coarsely ground black pepper 1/4 tsp ground allspice 1/2 Tbsp liquid smoke (optional) How to Make It: Heat the oil in a large saucepan, and add the onion, green pepper, jalapeno, and garlic, cooking them until soft, about 10 minutes. Makes about 5 cups
Tibetan Flatbread, the Perfect Soup Dunking Bread I am a dunker. How about you? When it comes to eating soup, I have to have something to dunk into the liquid to eat along with it. I love a spongy bread or biscuit that will soak up some of the soup liquid without falling apart. I recently saw an episode of Jacques Pépin's show, More Fast Food My Way, where he made a quick Tibetan Flatbread on the stove in a frying pan. It looked so good that I knew I was going to have to try it. and then you put it in a cold frying pan with some olive oil already in it, spread out the dough, and then add a few tablespoons of water around the edges to help the bread steam, and then stick a lid on the pan and let it cook for about 10 minutes over medium-high heat. Then you flip the bread over and cook the other side for about 5 minutes. When it's done, pull it out and let it cool on a plate for a few minutes. Then cut it into wedges and serve! The texture of this bread is fabulous–springy, soft, and slightly chewy. 1. 2. 3. 4. 5. 6. * It's not too late!