SPICY ORGANIC FRIED BROWN RICE: Asian Style

As an Asian, rice is staple food for us, so if have to cook rice now a days, we have to cook plenty enough to last for a day. But we need variety too, not only steam rice. One of the things to do is to prepare fried rice from your cook steamed rice this winter.

INGREDIENTS:

• 3 cups of  steam brown rice
• 1/2 cup of dice carrots
• 1/2 cup of dice  onions
• 1/2 cup  of dice capsicum
• 1 pc of  spring onions, slice thinly
• 3 crushed cloves of garlic and mince
• 2  chillies, green and red, cut thinly
• 2 spoons of soy sauce
•  1 tea spoon of  powdered black pepper
• 1  cup of left over meat, mince
•  sesame seed oil

NOTE: All ingredients are locally source and organically  produce

PROCEDURES:

• heat the wok, drop an ounce of sesame oil until hot
• sauteed the garlic first till it becomes brown  
• add the  carrot, onion, spring onions, chillies and left over mince meat
• after three minutes if constant stirring the ingredients, add the rice
• continue mixing through constant stirring unit the rice grains are dry and no longer sticky
• add the powdered black pepper,salt and the black soy sauce
• Stir until ingredients mix well and do not stick with each other.
• garnish it with raddish and tomatoes and basil leaves.

Then serve it with rice coffee or ginger lemon tea and fruits.

UNOVEN CHOCO-PEANUT OATMEAL COOKIES

INGREDIENTS

• ·        ½ kg oatmeal
• ·        1 cup cocoa powder
• ·        1 cup butter
• ·        ½ cup of peeled peanut
• ·        1 pc egg, beaten
• ·        1 cup powder milk
• ·        1 tea spoon vanilla
• ·        2 cups warm water

PROCEDURE

• ·        Pour in the bowl the oatmeal, cocoa powder, powder milk and mixed them
• ·        Pour the warm water by stirring it constantly in slow motion and add slowly the butter, peanut  and egg, until all the ingredients are thoroughly mixed, then add the vanilla while stirring  the ingredients
• ·        The form the ingredients into small balls in your hands and flatten it into small circles
• ·        Heat the frying pan, smear it with small amount of butter when it is non stick. However, if you are using a non – stick then no need to used butter.
• ·        Put the flattened cookies on the heated pan and turn it upside down once in a while until becomes dried and brown.
• ·        Let it cool and put it in a zip bags later and it will last a week without refrigeration.
• ·        Now, you can eat your homemade power cookies! Enjoy it with my honey ginger lemon tea.

SPICY SUCCULENT KATHMANDU SALAD

Namaskaar from Nepal!

As the winter fast approaching and fuel crisis looming in this Himalayan nation, to conserve the fuel and liquified petroleum gas for cooking , and to keep us warm, I am sharing to you the spicy succulent salad that you can easily source out from the neighborhood  tarkari pasalmaa.

INGREDIENTS:

·        1 cup tomatoes, unseeded and cut into cubes

·        1 cup Apple Pear cubes

·        1 cup cucumber, unseeded and julienne.

·        1 small onion mince

·        Chili powder

·        1 teaspoon salt

·        1 teaspoon sugar

·        1 spoon lemon juice extract

·        3 small stalks of celery, mince

·        3 leaves of basic mince

·        1 teaspoon of olive oil

PROCEDURE:

·        Combine  the cucumber, tomatoes, onions, apple pears

·        Add the salt, sugar and chilli powder, mixed it slowly

·        Then put the lemon juice extract

·        Add the mince leaves and the olive oil to the  mixture

·        Chill in the fridge for ten minutes and viola, you have your salad!

CHICKEN AND SHRIMPS SWEET AND SOUR SOUP

INGREDIENTS:

·                1 pc of a chicken quartered breast

·                3 pcs. medium sized prawns

·                1 pc of unriped tamarind fruits, crushed finely

·                1 small pc of finely crushed  gingers

·                1 pc of red long chilli

·                1 small bunch of spring onion  leaves

·                2 small pcs of tomatoes, quartered

·                Salt to taste

·                Some green and leafy vegetables

PROCEDURES:

·                Boil   5 cups of water, then add the crushed  gingers and tamarind fruit until it is blends with  the water

·                Then add the piece of chicken breast until it becomes tender.

·                Add the  prawns, tomatoes and the chili

·                Let it boil until the skin of the sliced tomatoes starts to peel out.

·                Remove some of the slice tomatoes and crushed them and return then to the boiling pot

·                Then add salt to taste

·                Add the spring onion leaves and the green leafy vegetables

·                Do not over cooked the green and leafy vegetable, so that they will be crunchy.

·                Serve the dish while it is hot.

NOTE:  the mashed tomatoes will give the sweet and sour flavor of the soup.

HOT CHICKEN VEGETABLES and EGG SOUP

INGREDIENTS:

·         1 small hot chili, finely chopped

·         1 cup, minced left over chicken meat

·         1 cup of  finely chopped cabbage head

·         2 eggs, beaten until fluffy

·         ½ cup of  sliced zucchini

·         Salt to taste

·         Crushed garlic

·         1 tablespoon of cooking oil

PROCEDURES

·         Heat the cooking oil in the pan and  sauté the garlic  until it becomes brown, then add the zucchini and the finely chopped chili

·         Add the  mince chicken meat, once browned, add three cups of water

·         When it boils, add the  eggs and stir it slowly over the low flame

·         Add  salt to taste

·         While hot add the chopped Chinese cabbage head with a chopped chili to garnish.

·         Serve hot and stir to mixed the finely chopped cabbage head

WATER SPINACH in a SHRIMP PASTE (BINAGOONGNGAN NA KANGKONG)

INGREDIENTS:

·         3 cloves of crushed garlic

·         1 small piece of onion, sliced

·         1 small crushed linger and chopped finely

·         1 medium size tomatoes, sliced

·         ½ kg of water spinach

·         2 tablespoon of shrimp paste

·         1 tablespoon of cooking oil

PROCEDURES

·         Heat the pan on a medium scale

·         When hot, pour the cooking oil until it is hot

·         Sautee the  crushed garlic until it become brown

·         Add the crushed garlic, onions and the tomatoes and stir constantly for  five minutes

·         The put the thoroughly the washed water crest and stir it until the it blends with the sautéed ingredients and add the  shrimp paste, stir it slowly  until it is  mixed.

·         Make sure that the water crest in not overcooked

·         It is best to serve it with steaming hot rice.

ORGANIC MANGO TOMATO LETTUCE SALAD

INGREDIENTS:

·         1 medium size mango

·         2 ripe but firm tomatoes

·         I head of lettuce

·         2 table spoon of organic vinegar preferably the sugar cane or the banana vinegar

·         2 table spoons of organic honey

·         Cubes of organic mozzarella cheese

PROCEDURES

·         Peel and cut the mangoes into cubes

·         Remove the seed of the tomatoes and cut them into strips

·         Wash thoroughly the lettuce and cut the heads into bite size

·         Mixed all the prepared ingredients into the salad bowl

·         Mix the cider vinegar and honey and stir it until they blend

·         Sprinkle it on the mixed ingredients and add the mozzarella cheese and tossed the ingredients

·         Then, viola! You have now a healthy salad.