EPT
Anyway sick job!My Cookbook - Page 2
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skyglow1
New Zealand3962 Posts
Anyway sick job! | ||
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Darkchylde
United States473 Posts
Here's my fried rice the flexibility of this dish is you can get rid of leftovers and have a really tasty dish: I'm have a very Asian approach to cooking so I don't measure stuff out, just use good judgment and shy towards using less as you can always add more. Ingredients: Cooked rice (day old rice is best, but if you have use freshly made rice make sure to cool it down with a fan or put in your refrigerator for awhile, the outside starch on freshly cooked rice will become a gooey mess if you try to fry right away) Protein - anything you have on hand chicken, pork, beef, eggs, shrimp, etc. I personally like shrimp, eggs, and chinese sausage cut into small pieces Veggies - I have found frozen as opposed to canned veggies to work best (just boil in some salted water), I like onions (both green and white), peas, carrots, and corn. There are variations that use bean sprouts, kim chi, pineapples. As with anything, use what you like and have. Miscellaneous - Oil, Seasonings (soy sauce and/or fish sauce, salt and pepper) Method: With the exception of the egg and onions, make sure your rice, proteins, and vegetables are all cooked and your proteins and vegetables are seasoned and cut up into small pieces. -Heat up oil in pan medium high heat. -Add in onions and let it cook for 1-2 minutes -Add eggs and do a simple scramble (be sure to season a bit with some salt and pepper) -Remove eggs and onion mixture from pan and set aside -Add some oil to pan and allow some time for it to heat up -Add rice and break up the chunks (I use the back of a wooden spoon) -Stir and allow the rice to heat through (usually 4-5 minutes or more depending on amount of rice) -Optional step: If you forgot or if you like, you can add the eggs and mix here to have smaller chunks and to coat the rice. -Add proteins and veggies and also stir to allow to heat through (2-3 minutes) -Season with soy sauce and/or fish sauce and pepper, taste and adjust accordingly -Serve and enjoy (I add Sriracha sauce to give it that extra kick) Sorry if this recipe lacks structure, I mostly cook Asian food from feel since I've been doing it forever. I've only used measuring cups and spoons when I try to cook food I am unfamiliar with. | ||
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lac29
United States1485 Posts
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Jibba
United States22883 Posts
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Nokarot
United States1410 Posts
Granted, I'm currently out of school, but it's something I might be interested in doing to keep me in shape for when I return to school later in Spring 11'. If you live anywhere near Washington DC, I could photograph them for you too ^^. | ||
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RebirthOfLeGenD
USA5860 Posts
On December 06 2010 14:27 Nokarot wrote: If you had some photos, I'd be tempted to design this cookbook for you. In my Intermediate Layout class which I should be taking soon, one of the final projects is to design, print and bind a cookbook. Most students just borrow recipes and photos off Foodnetwork, but having a real, no-kidding cookbook built from the ground up would be pretty nice. Granted, I'm currently out of school, but it's something I might be interested in doing to keep me in shape for when I return to school later in Spring 11'. If you live anywhere near Washington DC, I could photograph them for you too ^^. He lives in new zealot ^^ http://www.teamliquid.net/blogs/viewblog.php?topic_id=84402 | ||
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Alethios
New Zealand2765 Posts
I'm going to try cooking your chicken and sweet corn chowder for the flat mates tonight... so hopefully we'll get some impartial reviews. EDIT: The waitakere ranges are pretty sweet Nokarot. Make sure you check them out if you're ever down this way, which I strongly suggest. You can take some photos for Plexa while you're at it. | ||
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Darkchylde
United States473 Posts
On December 06 2010 14:14 lac29 wrote: Asian approach doesn't work well in a cookbook ... maybe if you were teaching someone in real life ... but I don't think it helps at all here. You can easily write up a recipe based on what you like from what I wrote. I just gave him a basis on which he can start his own fried rice recipe. Plexa has done some cooking before and fried rice is something that you can pretty much see all the ingredients so estimating how much of what shouldn't be much of a problem. Fried rice is a broad recipe like a simple sandwich. If you've ever had a sandwich, you don't really need someone to tell you how much ham, cheese, and mayo or whatever to put in it. Fried rice just takes a few techniques that maybe some people may not know. | ||
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jalstar
United States8198 Posts
Dip (to be served with waffles or toast) 1 teaspoon cinnamon (maybe a little less) 4 teaspoons brown sugar 1 teaspoon sugar 2 teaspoons margarine (butter ruins it, and maybe use a little less) pinch of maple syrup microwave for 15-20 seconds i haven't made this lately because i've been at a dorm, might be off | ||
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Zim23
United States1681 Posts
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