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Thursday, January 14, 2010

FRIED RICE W/TUNA


Photobucket Fried Rice m/Tuna Recipe @ treatntrick.blogspot.com

Fried Rice w/Tuna  is very versatile dish, you can add whatever  ingredients available in your pantry either meat or seafood together with vegetables making them a complete meal.

 Now I'm using canned tuna together with carrot for a quick meal. Despite of easy method,  Fried Rice w/Tuna turns great and becomes my family favorite dish. Squeeze the limes to get rid of fish smell. Cabbage or long bean could be added when preparing this dish.

Wednesday, January 13, 2010

CAULIFLOWER AND CARROT PORIYAL

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This is South Indian style of stir fry vegetable. It's so easy to prepare and perfect side dish for capati/roti or rice. Other vegetables such as potato, peas, leafy vegetable, beetroot, cabbage, bitter gourd and okra can be used for stir fry method.

Cauliflower & Carrot Poriyal  is an easy and quick to prepare.

Tuesday, January 12, 2010

IKAN BELADO



The dish is originally from Padang, Indonesia. It is widely served in most nasi padang restaurant in this region. Very simple yet tasty way to cook with fish. Fried fish is coated with a sauce made of fresh chili which is coarsely pounded using pestle and mortar if not food processor could be used.

INGREDIENTS

500g spanish mackerel or any fish
3 lime leaves
1 tomato chopped
1/2 teaspoon turmeric powder
salt and sugar to taste
lime juice
oil

POUND COARSELY
15 fresh red chili
10 shallots
4 cloves garlic

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METHOD

1. Wash fish then coat with salt, turmeric and lime juice. Keep for 15 minutes.

2. Heat oil, fry the fish until golden brown, drain on absorbent paper.

3. Using the same pan, remove the excess oil but leaving about 3 tablespoons, add in the pounded ingredients, tomato, sugar, lime leaves and salt. Cook until fragrant.

4. Add the fried fish, lime juice and salt if needed. Stir for few minutes until well coated.

5. Serve hot.

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Monday, January 11, 2010

RENDANG REMPAH

Rendang Rempah Recipe @ treatntrick.blogspot.com

This South East Asian dish has loads of fragrant, spicy flavors and the coconut milk  gives it a creamy richness.  Rendang Rempah  takes  time to prepare it but is well worth the effort.

The meat is cooked together with the spices using slow heat until tender. This Rendang Rempah recipe requires your attention and constant stirring from liquid form to semi thick gravy.  Best to use non stick pot to avoid sticking to the bottom. Let have a look at the recipe:


Saturday, January 9, 2010

MENU OF THE DAY


Photobucket Menu of the day @ treatntrick.blogspot.com

Our menu today are Naan with Mutton Dalcha since my children love this dish very much so cooked them again today. For the recipes, please check the archive since already posted them in the past.



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