Thai Basil Chicken Fried Rice : Thai Recipe

Asian Recipes

This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice. This Thai Basil Chicken Fried Rice is fast and fairly easy to make, but requires constant stirring and quite spicy.

Ingredients:

4 cups cold "already cooked" jasmine rice
6 big cloves garlic (crushed)
2 to 4 Thai red and green chilies (crushed)
1/4 cup cooking oil
1 lb chicken meat (cut into bite sizes)
1/2 lb prawns (shelled)
3 tbs oyster sauce
3 tbs soy sauce
1 tbs fish sauce
1 tsp sugar
1 red capsicum (julienne)
2 cups fresh sweet basil leaves


Methods:

First, heat the oil in a wok over high heat. Wait till the oil starts to smoke. Add crushed garlic and crushed chilies. Stir quickly (don’t let them burn)

Then immediately add sliced chicken meat and prawns. Stir and add oyster sauce, fish sauce,soy sauce and sugar. Stir until the chicken is cooked through.

Add already cooked rice. Stir quickly until sauces are blended with rice for a couple of minutes.

Stir in red capsicum and keep stirring for few seconds then add basil leaves. Turn the heat off.

Serve immediately with sliced cucumber.



asiadeli

Prawn Biryani : Indian Recipe

Prawn Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers.


Ingredients

For Rice:
1 1/2 cups Basmati Rice
3 cups Water
2 Cardamon
1 Cinnamon
2 cloves
Salt to taste
1 tsp Oil


For prawn masala:
1/2 kg Prawns
1/2 cup onions
3 tsp Garlic-ginger-green chilly paste
2 Tomatoes
1/2 tsp Chilly powder
1/2 tsp Coriander powder
1/3 tsp Turmeric
2 Cardamon
1 Cinnamon
3 Cloves seeds
1/2 tsp Biryani Masala
1 cup Coconut milk
oil for frying
1 tsp Ghee

For garnish:
1 Onion (sliced and fried)
Coriander leaves and mint leaves


Method:

Clean and soak rice for half an hour. Drain out the water completely using a strainer and keep aside.

Bring three cups of water to boil and add in whole masala ( tie them using a small cloth) and one tsp of oil and salt. Add the rice and cook it till it is 75% done. Drain out water and spread out a plate gently with a fork.

Marinate shrimp with chilly powder, turmeric, coriander powder and salt for half an hour and fry them till it is half cooked and keep aside.

In the same pan add whole garam masalas and onions and mint leaves fry them till golden brown and add in the ginger-garlic-green chilly paste and fry for a minute.

Add tomatoes and saute till it gets mashed up and oil starts separating. Add the coconut milk and let it simmer in a medium heat for a minute and finally add prawn and cover and simmer for a minute.

Take a large pan with a proper tight lid. Grease the bottom with a little ghee and transfer half of the prawn mixture into it. Add in a little of fried onion, coriander leaves and one layer of rice. Now repeat the same process and make a second layer.

Finally garnish with fried onions and pour in a few drops of yellow food color ( this is optional).Close the lid tightly and put on the stove in a medium heat for three minutes and then simmer to low for about ten minutes.

Prawn is already half done and will not take much time to cook. So do not overcook.Serve warm.

Pineapple Fried Rice : Thai Recipe

This dish is a nice change from your ordinary fried rice. A very popular dish at the Thai restaurant serve in a hollowed out pineapple shell. It not only looks great but tastes great too!


Ingredients:

2 tbsp oil
1 whole pineapple/ 1 can canned pineapple, drained
3 cups of rice, jasmine preferably
1 cup frozen mix vegetables/ whatever vegetables you desire
3 cloves garlic
1 small onion
3 red chili
2 tsp curry powder
1 tbs soy sauce
3 eggs
1/2 cup prawns or chicken fillet
2 tbs fish sauce(for vegetarians u can get vegetarian fish sauce if not just use soy sauce)
1/3 cup cashew nuts (optional)
Cracked pepper(optional)



Method:

1. Slice off one side of the pineapple to remove the skin (do no cut off the leaves). Carve out the fruit from inside the pineapple. Set carved pineapple aside.

2. Pound chili and garlic in a mortar and pestle to make a paste. If you don't own one just use your knife to flatten it.

3. Place oil in wok and turn heat on to medium-high. Add the chili paste and onion and saute until fragrant.

4. Add the vegetables, cashew and prawns and fry for about 1-2 minutes.

5. Add the rice in then fish sauce, soy sauce , curry powder and pepper. Add pineapple in after.

6. Make a hole in the middle of the rice and fry the eggs. Taste the rice, if its not salty enough add soy sauce or salt.

7. Serve in the carved out pineapple.

Shrimp Paste Fried Rice

(Nasi Goreng Belacan)


Ingredients:

3 cups leftover rice
2 eggs, lightly beaten
180gm prawns - shelled
4 red chillies, seeded
4 shallots - grounded
2 cloves garlic - grounded
1/2 tbsp shrimp paste granules

Seasoning:
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp chicken stock granules
1 tsp pepper
1/2 tsp sugar



Method:

Heat one to two tablespoons oil in a wok, pour in eggs and fry until properly cooked. Dish out and put aside.

Add two more tablespoons of oil and saute ground ingredients and prawns till aromatic. Add the rice and stir-fry well.

Stir in seasoning and continue to stir-fry well. Add in the scrambled eggs and remaining oil. Sprinkle rice, while stir-frying, with water.

Serve.

Pilau Rice

Ingredients


250g Basmati rice

30g Unsalted butter

500ml Water

2 Cardamon Pods

1Tsp Fennel Seeds

Image by avlxyz via Flickr

2 Cloves

1/2 tsp Salt

1 Bay leaf

1/2 Star anise (optional)



Method


Wash rice thoroughly in a bowl until water runs clear,this takes a while then leave to soak in cold water for 30 mins.

Drain rice really well and shake off as much water as you can.

Melt butter in a largish saucepan and add salt,spices,bay for a few seconds,add rice and fry gently for a minute or two on a medium heat. Add the water and bring to the boil stirring just once.

Cover the pan with a A3 size piece of foil and place the lid on top, Turn the heat down to no2 electric or halogen,if gas use simmer,and cook undisturbed for 8 mins.

Turn off the heat and remove lid and foil, add a few drops of red/yellow/green colouring to different sides of the pan.

Preheat oven to 100c, once the rice has sat for 10 mins,gently transfer into a lightly oiled oven proof dish and cover well with the foil you used earlier,making a few steam holes.

Put in the oven,the longer the better gently folding every 20-30 mins and the rice grains will be lovely and separate.

Hainan Chicken Rice : Chinese Recipe

Ingredients:

• 1 fresh chicken of about 3 lbs. (1.5 kg)
• 2 garlic cloves
• 1 spring onion, chopped
• 1-inch piece of ginger
• 1 tsp. sesame oil
• 2 tsp. oyster sauce
• 1 cup long grain rice
• 1 spring onion sliced thinly
• 1 cucumber sliced thinly
• Salt

Steps:

1. Rub chicken with salt and let stand for about an hour. Place the coarsely chopped spring onion, ginger, and garlic inside the bird, place in a large stock pot, and cover with cold water. Bring water to a boil, and then simmer for 15 minutes, skimming off froth that forms on top.
2. Turn stove off, cover the stock pot, and let stand for 30 minutes.
3. Remove chicken from stock, rinse it with cool water, then rub the skin with sesame oil.
4. Halve the chicken along the breastbone. Cut wings and drumsticks away from the breast. Chop each joint and each breast into 1-inch strips. Set aside
5. Boil half of the leftover stock uncovered, for 10 minutes, or until it is reduced by half. Add oyster sauce and set aside.
6. Rinse rice, then cook in remaining chicken broth until done.

Nasi Lemak : Malaysian Recipe

Ingredients:

• 300g long grain rice
• 1 tsp salt
• 375-400ml coconut milk (from 1/2 a grated coconut)
• 2 pandan leaves, knotted

Method
Wash rice until clean then drain. Put rice and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.
Sprinkle the rest of the coconut milk over the rice. Give it a stir to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.