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Kamis, 10 April 2014

Prawn Fried Rice Oriental Rice

Learn how to make quick and simple prawn fried rice in few mins.

Prawn fried rice

Ingredients

Short grain rice- 1 and 1/2 cups

Small prawns- 250 gms

Spring onion- 10 nos

Garlic cloves- 2 nos

Capsicum/ Bell pepper- 1 no

Soya sauce- 2 tsp

Ajinomoto- 1/2 tsp

Salt and Pepper to taste

Water- 3 cups

Oil- 5 tbsp

Oriental rice

Method

Heat oil in a pan, add chopped spring onion bulbs and chopped garlic, saute for 2 secs. Add the diced capsicum and saute for few more secs. Add cleaned prawns and saute until prawns turn pale. Add water, soya sauce, ajinomoto, salt and pepper. Bring to boil and add washed rice. Cove pan with tight lid and cook on medium heat until rice is tender and cooked. Finally add chopped spring onion greens and stir well. Serve hot with side dish of your choice. If preferred also garnish with finely scrambled eggs.

Prawn Rice Recipe

Jumat, 07 Maret 2014

Fried Chicken Egg

Fried Chicken Egg

Ingredients

Boiled egg 4
Chicken mince 250 gm
Onion 1
Tomato 1
Egg beaten 2
Green chilies 2 – 3
Bread crumbs 1 cup
Ginger garlic paste 1 tbsp
Coriander chopped 2 tbsp
Corn flour 3 tbsp
Oil for fry
Salt to taste

Method

Cut 4 boiled eggs into halves, separate egg yolks.In chopper put together 250 gm chicken mince, 1 onion, 2 – 3 green chilies, 2 tbsp coriander leaves, boiled egg yolks, 1 deseeds tomato, salt to taste and 3 tbsp corn flour. Chopperize well and remove mixture in a bowl.
Coarsely chop boiled egg whites with knife and add to the mince mixture.Mix well, form into egg sized balls, dip each ball in beaten egg. Roll in bread crumbs and then deep fry till golden brown and crisp.Serve with ketchup.

Minggu, 09 Februari 2014

Asian Country Pork Ribs with Vegetable Fried Rice

Is it any wonder that rice is actually a staple in many parts of the world? It is so versatile, inexpensive (if you stick with long grain variety) and comfortingly good, both for you and in taste! One of my favorite nights of the week is always the one after I have had rice for dinner because its the ideal time to make fried rice. You really want to use day old rice that has had the chance to dry out a bit so it does not stick together when fried. Instead of making the traditional pork fried rice, I used the rice to make a simple vegetable fried rice side dish and incorporated an Asian flavors in these slow cooked country ribs for an easy meal that does not taste at all like leftovers.

Asian Country Pork Ribs
1 package country pork ribs
salt
pepper
garlic powder
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1/2 cup bottled smokey bbq sauce
2 tablespoons soy sauce
1/4 cup rice vinegar
2 tablespoons hoisin sauce
1/4 teaspoon toasted sesame oil

Preheat oven to 275 degrees. Season pork ribs with salt, pepper and garlic powder, wrap in foil and bake on a foil lined baking sheet for 2 hours. Meanwhile, combine garlic, ginger, bbq sauce, soy sauce, rice vinegar, hoisin and sesame oil in a bowl. After 2 hours, carefully unwrap the pork ribs and baste one side with the bbq sauce. Return to the oven for 30 minutes, uncovered. Turn over, baste the other side of the pork ribs and cook for a final 30 minutes. Garnish with sesame seeds and green onions.

Vegetable Fried Rice
1 cup rice, day old
1 egg
1 carrot, shredded
1/2 cup cabbage, shredded
1 clove garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1 tablespoon hot sauce
2 tablespoons rice vinegar
1 tablespoon honey

In a large skillet or wok, heat several tablespoons of canola oil the garlic and ginger over gentle heat until it sizzles. Turn up heat to medium high and add rice, stir frying constantly. Make a well in the center of the rice by pushing it out to the side of the pan and add the egg in the center of the well. Scramble the egg and gradually incorporate it into the rice. Combine soy sauce, hot sauce, rice vinegar and honey and add it to the pan. Stir fry to evenly distribute the sauce over the rice and let cook for a minute or two until well combined and heated through. Turn off heat and add carrots and cabbage (I add them off the heat so they wilt slightly but still maintain crunchiness) and stir to combine well. Serve immediately and garnish with green onions.

Selasa, 14 Januari 2014

Creamy Goat Cheese Polenta with Roasted Kale and Mushrooms and Fried Pheasant Hearts

With fried pheasant hearts.

Without Rick around, it can sometimes be a challenge to get creative with food. Especially when Im working long hours in the field, the last thing I want to do when I get home is to prepare anything more elaborate than heating up a can of soup. Since the weather was crappy today, I cancelled my plans to go shoot (photograph) Fort Atkinson in Calhoun, and I welcome the break. I have driven hundreds of miles in just the last few days, and the clothes need to be washed and the carpet needs to be vacuumed and the flooring needs a dust pan to grace its tiles. And its also about time that I start cooking again for Food for Hunters. It feels like its been a long time. Hope we didnt lose too many of our followers from the inactivity.

This is a warm, comforting dish that will cure all those less than desirable moods. The goat cheese polenta is creamy, satisfying and rich. Mushrooms add a bit of earthiness while the caramelized red onion contributes a touch of sweetness. Kale-- I love kale. I think it complements polenta so well, in color and taste. I also like to roast/bake more kale than I need. Kale chips are amazing!

If youre brave enough, or if you have any pheasant hearts on hand, fry it and add a few pieces to your polenta dish. They sort of taste like dove breasts. The hearts are not required, just something I decided to add just so I can keep myself from calling this dish vegetarian.

Cassidy Gerdes and Bekah Jessen

In case if youre wondering, I am having a fantastic time in Nebraska-- living out my dream as an outdoor photographer and writer. Aside from the cold weather and missing Rick, which occasionally makes me cranky, everything is a-okay. I went turkey hunting for the first time with some girls at work a couple weekends ago and all I had to show for it was a broken shotgun. Its o.k. though, because we all had loads of fun. The good thing about Nebraska is that it doesnt cost residents much to go hunting. If you dont come home with anything, its not a big deal. The memories are worth a lot more. Jamie Bachmann, Cassidy Gerdes, Bekah Jessen and I thoroughly enjoyed our time hunting and figuring things out by ourselves with no men around. We were so close Sunday morning while sneaking up to some toms, but we made some rookie mistakes, so off those turkeys went! Nonetheless, it was a memorable learning experience, being able to hunt with other women-- who are all well-respected wildlife biologists, by the way.

Jamie Bachmann

Jamie is an outdoor education instructor with the Nebraska Game and Parks Commission (NGPC); she and I are coworkers. Cassidy Gerdes is a Farm Bill Wildlife Biologist with Pheasants Forever and Bekah Jessen is a Coordinating Wildlife Biologist out of Grove Lake with NGPC. These women know their stuff, and I am proud to be able to work with them. Watch out, boys!

To give people an idea of the crazy weather in Nebraska, it was in the 80s the weekend we went hunting. The following Wednesday, Northeast Nebraska got dumped with snow-- all while I was driving out west to Burwell to photograph walleye marking at Game and Parks Calamus Fish Hatchery. The next day, the snow melted, showing no indication that the previous days freak show ever happened. I am learning the meaning of Nebraskas mantra first hand: "If you dont like the weather, wait five minutes." -Jen

Servings: 2
Prep Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
Polenta
- 1/2 cup of yellow cornmeal
- 1/2 tsp. of salt
- 2 ounces of goat cheese
- 1 tbs. of butter
Mushrooms and Onion
- 1 tbs. of olive oil
- 1 tbs. of butter
- half a medium red onion, sliced
- 1 package of baby bella mushrooms, sliced
- a splash of Worcestershire sauce
- 1/4 cup of white wine
- salt and black pepper, to taste
Roasted Kale
- half a bunch of kale
- olive oil
- a pinch of salt and pepper

Recipe for Crunchy Fried Pheasant Hearts here: http://www.blogspot.com/2013/05/crunchy-fried-pheasant-hearts.html

1. Bring 2 1/3 cups of water to a boil. Slowly add cornmeal, whisking constantly to prevent lumps. Add salt and more water, as needed. Cover, reduce heat to a simmer and cook for 15 minutes.

When polenta is done, stir in butter and goat cheese. Season to taste. Keep warm and set aside.

2. I like to cook the kale while cooking the polenta.
Preheat oven to 350 degrees F. Wash kale and dry thoroughly. Remove the stems from leaves. Cut leaves into bite-size pieces. Lay on a baking sheet, drizzle with olive oil and salt and pepper, to taste. Toss to coat. Bake for 15 minutes. Set aside. Be careful with the salt because the kale with shrink considerably.

I used baby bella mushrooms, but you can use whatever you want... just NOT the white button mushrooms because they dont have much flavor to them.

I bet morels would be awesome, too, but I wouldnt know because I havent had the privilege to taste it yet.

3. Heat 1 tbs. of olive oil in a pan over medium-low heat. Sauté sliced red onion with a pinch of salt until softened and turning brown, about 5-7 minutes. Stir frequently. Add a couple splashes of worcestershire sauce.

Place cooked onion into a separate bowl. Return pan to heat.

4. Add 1 tbs. of butter to the pan. Add sliced mushroom with a pinch of salt and sauté until cooked, about 5 minutes.

Add 1/4 cup of white wine to the mushrooms. Return the onion back to the pan. Allow wine to reduce and disappear almost completely. Add salt and pepper, to taste.

Ladle some polenta in a bowl. Lay the roasted kale on top and then the mushrooms. The kale will be slightly crispy.

If you so choose, you can serve this with our Crunchy Fried Pheasant Hearts.

Enjoy!