Vegetable Fried Rice 3

This fried rice was inspired by the fried rice that I bought for my son Azhfaar from Popeyes Restaurant’s booth few weeks ago. We watched the Kapuso all-stars basketball game at the Adeliyah gym few weeks ago and our son was with us, he was hungry at the middle of the gym so I bought something for him to eat, a fried chicken and vegetable fried rice, the vegetable used were bell peppers and eggplants only and it was really yummy, I let my hubby tasted it and he said he never thought that eggplant was good for fried rice! lol

We had eggplant the other day and some cold rice also, so I made this recipe.

Ingredients:
2 cups cold cooked rice
2 cloves garlic, minced
1 medium onion, minced
1 medium eggplant, chopped
½ cup chopped carrots
½ cup chopped green bell pepper
2 tbsp. light soy sauce
2 tbsp. dark soy sauce
pepper to taste
2 tbsp. cooking oil

Directions:
1. Heat oil in a wok, saute garlic and onion until aromatic, add eggplant, carrots and bell pepper, season with light soy sauce. Cook until vegetables are tender.
2. Add rice and dark soy sauce. Cook and stir for 2-3 minutes or until rice grains are heated through.
3. Add pepper if desired. Serve.

Related Posts:
Vegetable Fried Rice
Vegetable Fried Rice 2
Tips in cooking fried rice

Easy Crab Cake

It’s been a long time that I did not able to eat crabs here in Kuwait because I really don’t know why everytime I ate crabs here I experience nausea and headaches whereas in Philippines, no matter how many crabs I ate, I did not feel anything bad in my stomach.

We went to the fish market the other day and I cannot resist to buy the crabs there, we immediately boiled it but I never eat it since I was afraid that I might get sick again, lol, so I flaked the remaining and made it into this recipe because I knew that when I cook and ate it with some ingredients, I never feel bad at all.

Ingredients:
1 cup cooked crab flakes
2 tbsp. chopped onion
1 tbsp. chopped tomato
2 tbsp. fine bread crumbs
1 egg, beaten
1 tsp. fish sauce
¼ tsp. black pepper powder
¼ tsp. salt or to taste
Cooking oil for deep frying

Directions:
1. Combine all ingredients together in a bowl except the cooking oil. Mix very well.
2. Heat cooking oil in a frying pan, take 1 tbsp. from the batter, flatten on a frying pan and fry until golden brown, turning once to cook the other side.
3. Drain on paper towels to absorb the oil, serve with your favorite dipping sauce.

Related Posts:
Baked Fish with Crab and Cheese

Vegetable Salad with French Dressing

It’s summer time! For me, summer is the season for salads and juice while winter is the season for soup and hot tea. It’s almost 50 degrees here in Kuwait nowadays, nighttimes are very short, our bellies esp. me were getting bigger and bigger since we drink lots of iced water every now and then. lol

I craved for vegetable salad few days ago so I combined all the veggies I like inside our fridge, I dressed it with French salad dressing and lemon juice, the result was very cool! hehe

Ingredients:
Cucumber, thinly sliced
Lettuce romaine, sliced into strips
Red cabbage, shredded
Carrots, shredded
tomato, thinly sliced
lemon juice
French salad dressing
salt and pepper if desired

Directions:
1. Combine all ingredients in a bowl.
2. Chill for few minutes before serving.

Bamboo Shoots with Coconut Milk

The first bamboo shoot recipe that I posted here was cooked in a stir-fry way without its traditional ingredients, the coconut milk. As I mentioned before that I still had a bottle of bamboo shoots left in the cabinet and I did not able to cook until yesterday. Here’s what I made:

Ingredients:
400 gm. shredded bamboo shoots
300 gm. shrimps, peeled
2 cloves garlic, minced
1 onion, thinly sliced
1 thumb-sized ginger, crushed then cut into strips
1 small tomato, thinly sliced
1 cup water
2/3 cup thick coconut milk
salt and pepper to taste
1 tbsp. cooking oil

Directions:
1. Heat oil in a pan, saute garlic until slightly brown. Add onions, ginger and tomato, saute for 1 minute.
2. Add shrimps, stir to mix with the spices, cook until color changes.
3. Add bamboo shoots and water. Simmer until tender, add more water if needed.
4. When the bamboo shoots are cooked, add coconut milk, salt and pepper. Let it boil. Simmer for 2 minutes. Serve.

Related Post:
Shrimp with Bamboo Shoots

Bamboo Shoots Lo Mein

Noodles is one of my favorite food nowadays, I think I cooked it almost 3 times a week.  I experiment with the ingredients that I found in our kitchen because I don’t want it to taste the same with the one I previously cooked.

This is one of my experimentations, I prepared this few days ago and served it as our snack (so heavy? hehe never mind) .  I used different kinds of vegetables because I was in a hurry and thawing meats or shrimps will take a lots of time.  

Ingredients:
2 dense packs of egg/canton noodles
2 cloves garlic, minced
1 medium onion, thinly sliced
1 medium carrot, cut into strips
½ cup shredded bamboo shoots
2/3 cup beans sprouts
10 leaves of baby bokchoy, cut as desired and separate the white part
fish sauce to taste
1 tsp. sugar
2 tbsp. oyster sauce
1 tbsp. sesame oil
2 tbsp. cooking oil
pepper to taste
Chicken tender strips (optional)

Directions:
1. Cook noodles in boiling water for 2 minutes. Set aside.
2. Heat 1 tbsp. cooking oil in a wok, saute onion until tender.
3. Add carrots and bamboo shoots, stir fry until tender. Add white part of bokchoy then bean sprouts, add fish sauce and sugar. Cook for 30 seconds. Remove from wok and set aside.
4. On the same wok, heat 1 tbsp. cooking oil. Saute garlic until slightly brown, then add noodles, green part of bokchoy and oyster sauce. Cook for 30 seconds, then add the cooked vegetables and pepper. Stir to mix well.
5. Turn off heat, add sesame oil and serve immediately.  Garnish with chicken tender strips if desired.