Oneeda's Kitchen Blog

This recipe is not very easy to make, but does not take very long.

Ingredients
8 oz. prawns or shrimps, weighed after shelling
8 oz. boned chicken breast, cut into 2-inch cubes
2 teaspoons salt
1 teaspoon white pepper
1 tablespoon cornflour [cornstarch]
I lb. [6 cups] cooked rice

sufficient vegetable oil for deep-frying

SAUCE
2 tablespoons vegetable oil
1 onion, chopped
5 fl. oz. [5/8 cup] beef stock
2 tablespoons tomato puree
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar
1 1/2 tablespoons wine vinegar
2 tablespoons dry sherry
1 teaspoon chilli sauce
4 teaspoons cornflour [cornstarch]

Preparation
Preheat the oven to very cool 275 F (Gas Mark 1, 140 C).
Sprinkle the prawns or shrimps and chicken cubes with the salt, pepper and cornflour [cornstarch] and, using your fingers, rub them into the shellfish and chicken. Set aside.
Place the rice in an ovenproof dish and put the dish in the oven. Dry out the rice for 15 to 20 minutes or until it is crisp.

Meanwhile, make the sauce. In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and fry, stirring occasionally, for 3 minutes. Add all the remaining sauce ingredients and mix well to blend. Cook the sauce, stirring constantly, for 2 minutes or until it becomes thick and translucent. Remove the pan from the heat and set aside.

Fill a large, deep-frying pan one-third full with vegetable oil. Set the pan over moderate heat and heat the oil until it reaches 360’F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.

Place the prawns or shrimps and chicken cubes in a deep-frying basket and lower them into the oil. Deep-fry them for 1 minute then remove the pan from the heat. Remove the basket from the pan and set it over kitchen paper towels to drain. Transfer the prawns or shrimps and chicken cubes to the sauce in the frying-pan and return the frying-pan to moderate heat. Cook the mixture, stirring constantly, for 2 minutes.

Meanwhile, return the deep-frying pan to moderate heat and reheat the oil until it reaches 350’F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 55 seconds.

Remove the rice from the oven, place it in a narrow meshed deep-frying basket and lower it into the oil. Fry the rice for 1 1/2 minutes, then remove it from the oil and drain on kitchen paper towels.

Arrange the rice on a warmed serving dish and pour over the prawns or shrimps, chicken cubes and sauce. Serve at once

This is a unique Chinese dish that has the taste of the pork mingled with the rice. Serving suggestions are Chinese ginger or garlic sauces, sweet and sour sauces and chilli sauce as accompaniments. Another suggestion is to serve this recipe with stir fry greens sprinkled with sesame seeds.
This recipe is easy to make, but time consuming.

Ingredients

2 lb. leg or belly of pork
2 slices of fresh root ginger, peeled and finely chopped
2 tablespoons soy sauce
1 1/2 teaspoons chilli sauce
5 oz. [ 1 1/4 cups] coarsely ground rice

Preparation

With a sharp knife, cut the pork into 2 1/2 – 1 1/2 -inch slices, about 1/4 – inch thick.

In a small bowl, mix together the ginger, soy sauce and chilli sauce. With your fingertips, rub the mixture over the pork slices to coat them evenly. Set the pork aside to marinate for 1 hour.

Cooking

Heat a large dry frying-pan over moderate heat. Add the rice to the pan and cook, stirring constantly, until it begins to turn brown. Place the pork slices in the pan and turn them so that they become thickly coated with the rice.

Remove the pan from the heat.

Transfer the rice-coated pork slices to a heatproof dish. Place the dish in a steamer, cover and steam over moderate heat for 35 to 40 minutes, or until the pork is well cooked and tender.

Remove the dish from the steamer and serve, with the dips.

A special dish from France. Makes a delicious main dish. Serve with wine and salad..

This recipe is not very easy to make, and is time consuming. It is worth the work, however. For our vegetarian visitors mushrooms and grated cheese may be substituted for the shrimps.

Ingredients

I oz. [2 tablespoons] butter
I oz. [1/4 cup] flour
4 fl. oz. double cream [1/2 cup heavy cream]
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon hot chilli powder
1 tablespoon ground coriander
1 teaspoon garam masala
1 tablespoon tomato puree
8 oz. [3 cups] cooked long-grain rice
4 tablespoons canned sweetcorn
8 oz. peeled frozen shrimps, thawed and drained
1 egg, lightly beaten
4 oz. [1 1/3 cups] dry white breadcrumbs
4 fl. oz. [1/2 cup] vegetable oil

Preparation

In a large saucepan, melt the butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. Gradually add the cream, stirring constantly and being careful to avoid lumps.
Return the pan to the heat and cook the sauce, stirring constantly, for 2 to 3 minutes or until it is very thick. Stir in the salt, pepper, chilli powder, coriander, garam masala and tomato puree Cook the sauce, stirring constantly, for a further 2 minutes.
Remove the pan from the heat and stir in the rice, sweetcorn and shrimps. Combine the mixture thoroughly and then chill it in the refrigerator for 1 hour.
Remove the pan from the refrigerator. Place the egg on one plate and the breadcrumbs on another. Break off pieces of the mixture and shape them into balls. Slightly flatten the balls between the palms of your hands and roll them, first in the egg and then in the breadcrumbs, coating them thoroughly and shaking off any excess crumbs.
In a large, heavy-based frying-pan, heat the oil over moderate heat. When the oil is hot, add half the croquettes and fry them for 3 to 4 minutes on each side or until they are heated through and crisp and golden on the outside.
Using a fish slice or spatula, transfer the croquettes from the pan to kitchen paper towels to drain. Arrange the croquettes on a warmed serving dish and keep them hot while you fry and drain the remaining croquettes in the same way.
When all the croquettes have been fried, serve immediately

A very popular dish in Mediterranean France. Makes a delicious main dish. Serve with wine and salad..
This recipe is easy to make, but time consuming. For our vegetarian visitors portabello mushrooms and a dash of soy sauce may be substituted for the salted cod.

Ingredients

10 oz. [1 2/3 cups] long-grain rice,
washed, soaked in cold water for 30 minutes and drained
I pint [2 1/2 cups] water
1 1/2 teaspoons salt
2 lb. salt cod, soaked in cold water for 24 hours
3 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, crushed
5 oz. canned tomato puree
½ teaspoon black pepper
8 fl. oz. [1 cup] dry white wine
2 fl. oz. [1/4 cup] brandy
1 oz. [2 tablespoons] butter

Preparation
Put the rice in a saucepan. Pour over the water and add 1 teaspoon of the salt. Place the pan over moderate heat and bring the water to the boil. Cover the pan, reduce the heat to low and simmer the rice for 15 to 20 minutes, or until all the liquid has been absorbed and the rice is tender. Remove the pan from the heat.

Drain the salt cod and dry it on kitchen paper towels. Skin the cod and chop into I ‘1/2-inch pieces. Set aside.

In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown. Stir in the tomato puree, the remaining salt and the pepper and cook, stirring occasionally, for 3 minutes. Stir in the wine and bring the mixture to the boil, stirring frequently.

Add the salt cod and brandy to the pan, stirring to combine. Reduce the heat to low, cover the pan and cook, stirring and turning from time to time, for 15 to 20 minutes, or until the fish flakes easily.

Meanwhile, in a saucepan, melt the butter over moderate heat. When the foam subsides, add the rice to the pan. Cook, stirring frequently, for 3 to 5 minutes, or until the rice is heated through and is coated with the butter.

Remove the pan from the heat. Arrange the rice in a ring on a warmed serving platter. Remove the frying-pan from the heat, spoon the fish and sauce into the centre and serve.

A classic Chinese fried rice recipe.
This recipe is easy to make and can be made under half hour.

Ingredients
1 cup Basmati rice (cooked)
½ cup shredded cabbage
1 carrot (peeled & diced)
1/4th cup frozen peas
1/2-1 tsp white pepper powder

1/2 tsp ajinomoto (optional)
3 tbsp peanut oil
Salt to taste
3-4 spring onions (finely chopped)

Procedure
Spread the cooked rice on a wide plate. Add a teaspoon of cooking oil, sprinkle couple of pinches of white pepper and salt, mix lightly and let cool completely. Heat oil in a thick bottomed pan/ wok, once the oil is smoky hot, add carrots, peas, spring onions and stir fry for 2-3minutes on high heat. Add shredded cabbage, ajinomoto and remaining white pepper. Stir fry for 2 more minutes on high heat. Add a little of salt to taste. Then add the rice, and mix lightly taking care not to break or crush the rice. Add the spring onion
leaves and let it cook for 5 more minutes.

Serve hot with any Chinese gravy or wet Manchurian.

Notes and tips
Leftover rice works well for this dish. You can add soy sauce for extra flavor. Quick and easy way to get cold rice is, cool down the fresh cooked rice to room temperature and spread it on a plate and keep in fridge for ½ hr (or until done with ur preparation and stir fry).

This is a simple rice recipe from Brazil. It is used instead of plain rice. Use it with well seasoned curried dishes.

This recipe is easy to make and can be made under half hour.

Ingredients
4 tablespoons olive oil
1 medium-sized onion, thinly sliced
12 oz. [2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained
2 tomatoes, blanched, peeled and chopped
1 teaspoon salt
1 1/4 pints [3 1/8 cups] boiling water

Preparation

In a large saucepan, heat the oil over moderate heat. Add the onion and fry, stirring constantly, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the rice and fry for 5 minutes, stirring constantly.
Add the tomatoes and salt. Cook for 2 minutes and then pour in the boiling water.
Reduce the heat to low, cover the pan and simmer for 15 to 20 minutes, or until the rice is cooked and all the liquid has been absorbed.
Turn the rice into a warmed serving dish and serve immediately

A chicken casserole that is simply delicious. Serve with yogurt salad or raita made of shredded cucumber, salt, black pepper and mint.

This recipe is easy to make, but time consuming. For our vegetarian friends I have experimented using a ginger/garlic/onion stock and substituting deep fried cauliflower for chicken ( just follow the fourth and fifth steps) with excellent results. Vegetable or chicken soup bouillions can also be used.

Ingredients –

I x 3 lb. chicken
1 teaspoon salt
1 medium-sized onion, halved
2 carrots,
4 peppercorns
PILAFF
3 oz. [I cup] butter
1 medium-sized onion, finely chopped
3 tomatoes, blanched, peeled and chopped
I teaspoon salt
I teaspoon freshly ground black pepper
2 teaspoons chopped fresh basil or 1 teaspoon dried basil
2 oz. [I cup] walnuts, chopped
I lb. [2 2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained

Preparation

First make the stock. Put the chicken in a pot large enough to hold it comfortably. Pour in enough water to come halfway up the sides. Add the salt,onion,carrots and peppercorns and bring to the boil. Reduce the heat to low and simmer the chicken for 1 ¼ hours or until it is tender and cooked. Remove the saucepan from the heat and let the chicken cool.

When the chicken is cool enough to handle, remove it from the stock. Put it on board and cut off all the meat. Put the meat in bowl,cover and place in the refrigerator.

Return the chicken bones to the pan,adding more water if necessary to cover,and simmer for 1 ½ hours. Strain the stock into a bowl,cool,cover and refrigerate. When the fat hardens on the top of the stock, skim it off with a spoon.

To make the pilaff,heat 1 ½ pints [3 ¾ cups] of the stock until it boils. Cut the chicken meat into bite-sized pieces.

In a large flameproof casserole,melt the butter over moderate heat. Add the chopped onion and fry for 8 minutes . Add the chicken pieces ,stir and cook for 2 minutes. Add the tomatoes,salt,pepper, basil and walnuts and cook for 1 minutest Add the rice and cook for 2 minutes,stirring constantly. Pour in the hot stock,raise the heat to high and bring the rice to the boil. When it is bubbling briskly,cover,reduce the heat to low and simmer for 15 to 20 minutes, or until all the liquid is absorbed and the rice is tender. Serve at once, straight from the casserole.

This dish makes a delicious main meal or center meal. Serve with tossed salad, European bread and wine.
This recipe is easy to make, bur can take 2 1/2 hours t0 prepare. This is a classic lamb dish but our vegetarian visitors can try substituting the lamb with potabello mushroom slice

Preparation
In a large, deep frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown.

Add the lamb and cook, stirring and turning occasionally, for 5 to 8 minutes, or until it is lightly browned all over. Stir in the apricots, sultanas or seedless raisins, I teaspoon of . the salt, the cinnamon and pepper.

Pour in 16 fluid ounces [2 cups] of the water and bring to the boil, stirring occasionally. Reduce the heat to moderately low, cover the pan and simmer the meat for I hour, or until the meat is tender when pierced with the point of a sharp knife.

Meanwhile, put the rice in a medium sized saucepan. Pour over the remaining water and add the remaining salt. Place the saucepan over high heat and bring the water to the boil. Reduce the heat to low, cover the pan and simmer the rice for 15 to 20 minutes. If all the liquid is not absorbed, continue to cook the rice, uncovered, over low heat until the rice is dry. Remove the saucepan from the heat and set aside.

Preheat the oven to moderate 350 F (Gas Mark 4, 180 C). Place one-third of the rice in a medium-sized ovenproof casserole. Cover with a layer of one half of the meat mixture, then top with another one-third of the rice. Continue to make layers in this manner until all the ingredients have been used up, finishing with a layer of rice. Cover the casserole with a lid and carefully place it in the centre of the oven. Bake the pilaff for 20 minutes.

Remove the casserole from the oven and serve the pilaff at once, straight from the casserole. Serve with some well-chilled white wine.

Preparation
1. Soak the rice for 15 minutes. Wash well and drain.
2. Heat the oil in a pot and fry the onions until brown. Add the cinnamon, bay leaf, cloves and mace, and sauté 5 minutes. Add the sugar and let it caramelize. Add the rice and saute for 2 minutes. Add salt to taste (about 1 teaspoon) and 4 cups boiling water, and cook for 9-10 minutes until the rice is perfectly cooked.