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Tuesday, August 27, 2013

milk wine recipe

Posted by Lakmali Xavier

1 1/2 bottle arrack
1/2 bottle water
1/2 bottle milk
500 grms sugar
1 1/2 tea cups burnt sugar
15 clover, 15 cardomons, and little cinnamon
1 1/2 cups fresh pineapple juice
One small rind of three limes
juice and rind of orange

milk wine recipe

Crush the clover, nutmeg, cardomons, and orange and lime rind well. (Do not powder it) add to this half bottle of arrack cork well and keep for three days. Make sure to shake the bottle twice daily.

Then empty the contents into a basin, add the rest of the, sugar and stir well, warm the milk and add the lime juice and let it stand for a while, then add it to the rest fo the ingredients, along with the burnt sugar, onrange and pine apple juice. Mix will and strain first with a thick cloth and then twice with flter paper quite clean. Bottle and cork tightly.

Thursday, August 22, 2013

Atta puttu recipe

Posted by Roshani Fernando

Ingredients:
1 cup steamed or roasted Atta flour
1 cup steamed all purpose flour
3/4 cup grated coconut
salt to taste
Enough hot water to prepare dough (roughly about 1/2 to 3/4 cup)

atta puttu recipe

Method:
Mix both steamed Atta and all purpose flour with salt to taste. Gradually add enough hot water (not boiling water) and make it into a thick door. Put the door little by little into a food processor so that the dough will break into small pieces like pebbles. This could be done even with your fingers if you do not have a food processor.

Put the pebbled dough about 1/4 cup into a bamboo or stainless steal steamer which looks like a cylinder with a diameter of 3 inches. Then add about 1 tablespoon of grated coconut.

Repeat this till the steamer comes upto the top. Cover the mouth of the steamer and steam till it is well done. This will take only a few minutes. When it is done you could see steam or smoke coming through the pittu.

Another variation is you could add the grated coconut to the dough before you put it in the food processor. You can also steam it in a regular steamer or bamboo basket.
Accompaniments for pittu are either fish or any meat curry or katta sambol with thick plain coconut milk. Enjoy!!!


couscous puttu recipe  Sri lankan Recipes Rulan Pittu

Monday, August 19, 2013

Thai chicken pineapple fried rice recipe

Posted by Marygrace Jayasinghe

(SERVES 2 as a main dish OR 4-5 as a side dish)

1 cup pineapple, canned, cut into square shape
1 cup chicken, boneless, cut into square shape
4 cups cooked rice
4 tbsp oil for stir-frying
2 shallots, thinly sliced
3 cloves garlic, minced
1 red or green chili (de-seeded if milder rice is desired)
1/2 cup roasted unsalted cashews
1 egg, beaten
1/4 cup currants (or raisins)
3 tbsp chicken or vegetable stock
3 tbsp fish sauce (or substitute 3 1/2 tbsp soy sauce)
2 tsp curry powder
1 tsp sugar
1 cup spring onions, sliced
1/3 cup fresh coriander

thai chicken pineapple fried rice recipe

Start by preparing the rice. Add a little oil to the rice (up to 1 tbsp.) and work through with your fingers. You want to separate the grains of rice, so that they don't stick together.

Preparation
Put 3 tbsp. oil around a wok or large frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. Add chicken and cook until it tender.
Cooking tip: If wok/pan becomes too dry, add a little stock or a touch of water instead of more oil.

Push aside the shallots, garlic, and chili to make room for the egg (if using). Add the beaten egg to the wok/pan, and stir fry quickly to cook (like making scrambled eggs).
Mix together the chicken or vegetable stock, fish sauce (or soy sauce), curry powder, and sugar. Stir well, and then add to wok/pan.
Add the cashews and stir-fry for 30 seconds.
Now add the prepared rice to the wok/pan. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Break up any lumps with your utensil or a fork.

Cooking Tip: Don't be tempted to add any more water/broth or other liquids to the rice at this point, or it will end up mushy. You can push ingredients aside and add a little more oil to the bottom of the pan if rice is sticking.

Stir-fry Tip: Continually lift/scoop up rice from the bottom of the pan, tossing rather than stirring it.

Add the frozen peas, currents (or raisins), and pineapple. Stir-fry to mix in.
Continue stir frying until everything is integrated (1-2 more minutes). Finally, do a taste test. If not salty enough, add 1 tsp to 1 tbsp. more fish sauce (or salt). If not spicy enough, add more chopped fresh chili. If too salty for your taste, add a squeeze of lime or lemon juice.

To serve, sprinkle with spring onion and coriander. Thai chili sauce can be served on the side for those who like it extra spicy.


Srilankan Mung Eta Kiribath recipe   Filipino Fried Rice   Simple chicken pulao recipe     Lamprais (Lampreys/ Lumprice) 

Saturday, August 17, 2013

Yorkshire pudding recipe

Posted by Pramila Fernando

1/2 pint (285 millilitres) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

yorkshire pudding recipe

Preheat oven to 450 degrees F. Mix the batter ingredients together. Let rest for 10 minutes.

Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimetre) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

Yield: 8 to 10 servings
Prep Time: 5 minutes
Inactive Prep Time: 10 minutes
Cook Time: 20 minutes

Thursday, August 15, 2013

couscous puttu recipe

Posted by Dimuth Jayasinghearachchi

1 cup Cous-Cous
2 cups of hot water
1 oz. grated coconut
1/8 cup plain rice flour
salt to taste

couscous puttu recipe


Add 1 cup of Cous-cous to to 2 cups of hot water. Cover and let stand for 5 minutes.

By this time all the water will be absorbed by the Cous-cous. Mix it with plain rice flour,salt and grated coconut and steam.

Enjoy the pittu with fish, meat or vegetable curry. Seeni sambol or katta sambol/lunu miris too goes well with pittu


Sri lankan Recipes Rulan Pittu

quick and easy homemade ice cream recipes

  Posted by Muditha Ranasinghe

01 large tin of condensed milk
2 bottles of pasteurized milk (Kal kiri 500ml.)
100 gm Sugar
1 tbsp Vanilla
2 tsp gelatin

quick and easy homemade ice cream recipes

Mix the milk with condensed milk and add sugar to it and keep on the fire under moderate heat. Cook stirring for about 5 minutes. Add gelatin dissolved in little water and stir continuously. Add vanilla.
When the mixture reaches the boiling point, take off from fire and cool. Put the cooled mixture in a deep freezer for 5-6 hours. Scrape the mixture and beat well.
Refrigerate again and beat it again until the mixture doubles in quantity. Divide the mixture in to three portions and add different color with different essence and freeze again.


old fashioned caramel ice cream    kulfi ice cream recipe

Tuesday, August 13, 2013

vadai recipe

Posted by Preethi Pandithasekera

1 lb split Chick Pea Lentils (kadala parippu)
1 onion chopped
2-3 green chilles chopped
1 red dried chillie chopped
About 3 cups oil for frying
salt

vadai recipe

Soak the lentils in water for about 4-5 hours. Blend the all the ingredients except the Lentils in a blender or food processor.

Divide the lentils into 3 equal portions. Add one of these portions into the blender with rest of the ingredients and blend to a paste. Remove from blender or food processor put in a bowl.

Next blend another portion of the lentils halfway (partially broken pieces), add to bowl.

Add the last portion of lentils to bowl and mix throughly. Adjust seasoning.

Heat the oil in a fryer.

Take about a tablespoon of the mixture and make into patties. Fry till golden brown.

Serve hot with corriander/mint chutney or alone. (see recipe under Drinks and Snacks)


ulundu vadai recipes

Monday, August 12, 2013

sweet & sour pork recipe

Posted by Anya Gunewardena

Ingredients :-

1 kg Pork Belly ( 1 inch cubes)
1 tsp salt
1 1/2 tbsp Brandy (optional)
1 Egg (beaten)
1 tbsp Cornflour
600 ml Vegetable oil
1 spring Onion (cut in to 1inch)
100 g Canned bamboo shoot
1 Green pepper (diced)

Sauce :-

3 tbsp wine vinegar
3 tbsp sugar
1/2 tsp salt
2 tbsp Tomato puree or sauce
2 tbsp Orange juice
1 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Cornflour

sweet & sour pork recipe

Method :-

1. Mix the pork cubes with salt & Brandy & leave to marinade for 15 mins.

2. Blend the beaten egg, cornflour & add the pork cubes and turn until each cube is well coated.

3. Mix the sauce ingredients together in a bowl.

4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry for 3 minutes, then remove and drain on paper towels. Heat the oil again until smoking, return the pork with the bamboo shoots & fry for 2 minutes or until they are golden brown. Remove and drain on paper towels.

5. Now heat a pan and add the sauce mix and heat till slightly thick.

6. Mix the sauce with the meat & vegetable just before serving

Grilled Honey-Soy Pork Steaks

Srilankan Mung Eta Kiribath recipe

Posted by Yureka Jayakody

3 cups raw white rice (kekulu haal, Jasmine or Basmathi)
1 cup mung dal
2 1/2 - 3 cups coconut milk
Salt to taste.

Srilankan Mung Eta Kiribath recipe

Soak mung dal in water overnight.
Wash rice and mung dal with water and add to a rice cooker.
Add salt to mixutre.
Next add water upto the 4 cup measure line in the rice cooker.
Just before the rice is done add the coconut milk and stir.
Taste and add more salt it needed.
Cook for a few more minutes till the mixture comes to the proper consistency. (if needed add more coconut milk or water)
When cooked, serve on to a platter and flatten smoothly with a spatula or back of a spoon. Cut into diamond shapes and serve with katta sambol, lunu miris and or malu ambul thiyal.

Sunday, August 11, 2013

sri lankan watalappan recipe

Posted by Gashini Perera

400 ml kithul treacle
1 tin of thick coconut milk (400 ml)
8 eggs
Grated Sadikka (nutmeg)
Pinch of salt

sri lankan watalappan recipe


First beat all the eggs and then add coconut milk, kithul treacle, grated sadikka and pinch of salt and beat well. Prepare a pan with applying butter and pour the mixture to it. Cover the pan with aluminum foil and bake 45 minutes at 350 F. Take it from the oven and leave it for cool and serve.
This quantity is good for serving 10 people.

Hints:
Use MD kithul treacle, if you cannot find coconut milk (thick) then add coconut powder and make it thick. Use extra large eggs. Use sadikka or chopped cardamom or vanilla.
Bake it about 40 minutes and lift the aluminum foil from one side and see whether it is done. If not done properly, cover it and leave it for few minutes. Finally remove the foil and leave it for few minutes to make the top surface become light brown. Leave the pudding for cool one day for better taste.

Saturday, August 10, 2013

curd yogurt recipe

Posted by Jeeva De Silva

2 liters or half gallon Fresh milk
3-4 teaspoons of full cream milk powder (heaped)
2 tablespoons of culture medium (yoghurt or curd from a previous batch)

curd yogurt recipe

Bring the milk to a boil and simmer for 10 minutes. This step is necessary for some chemical reactions to occur.
While the milk is hot, dissolve the milk powder in small portion of hot milk and add to the milk. Let the milk cool down in a closed container.
When the milk has cooled down to about body-temperature, add the culture medium and mix well. Do not add the culture medium to hot milk as it will kill the curd forming bacteria instantly.
Leave in a warm place (ideal is 100 - 110 F or 37 - 42 C) for 10 hours. The curd will have set by now. Refrigerate.
Culture medium can be store bought yogurt with active cultures (usually they are) or curd from a previous batch. I usually use freshly purchased yogurt every time. Allow the yogurt to warm to room temperature before adding to the milk.

Microwave Directions: Boil the milk in the microwave oven rather than on the stove top. Use a microwavable bowl for this purpose. Once the milk has come to a boil, continue heating at half the power for another 10 minutes. Add the milk powder during this period. Boiling in the microwave is easier than heating on the stove top as you do not have to spend another 15 minutes scrubbing the burnt bottom of the pan. In addition, what is burnt and sticking to the bottom are the proteins that are good for you.

Variations: If you are health conscious, try using low fat milk and/or skip the milk powder. However, the curd may not be as thick. Buffalo milk has nearly twice fat content as cow milk. As a result curd made with buffalo milk is creamier and thicker than the curd from cow milk. Adding the powdered milk makes the curd comparably thicker. Sheep milk is comparable to that of water buffalo milk in composition. If you have access to sheep milk, try it.

This curd can be used to replace coconut milk in curries.

Friday, August 9, 2013

kulfi ice cream recipe

Posted by Fathima Nushrath

kulfi ice cream recipe

Ingredients:

1 paint milk
1 tea cup anchor milk powder
3/4 cup sugar
1 cup cream
2 tablespoons cornflour
little chopped cashewnuts
little cardamom powder

Method:
Mix milk powder and cornflour together. Add little milk to make a smooth batter. Then add the rest of the milk and sugar. Keep this on a slow fire and cook until the batter becomes thicker. Take off from the fire and add the cream. Pour it in to a bowl. Sprinkle cardamom powder and chopped nuts. Keep it in the refrigerator. Freeze overnight.


old fashioned caramel ice cream

sugar free chocolate cake recipe

Posted by Gashini Perera

sugar free chocolate cake recipe for diabetics

6 OZ margarine
1/2 cup splenda (sweetness powder-sugar substitute)
3 eggs
1/2 cup cold milk
8 OZ flour
4 tsp baking powder
4 TBSP chocolate powder
3 cups Dry fruits (such as sultanas golden raisins, Black raisins dry cranberries)

Mix flour baking powder and chocolate powder. Shift it. put a side. Beat margarine and splenda (sugar substitute) well. then add eggs one each time while beating. Add flour to the margarine mixture. mix it slowly by wooden spoon. Then add dry fruits mix it well. Add milk last, mix it well. Don't beat much. when adding flour make sure fold the flour slowly without beating too much.

Greased 9 inch round baking tin pour the cake mixture bake about 25 to30 minute. Oven temperature should be 320 F.
Cool the cake before decorate. You can use sugar free frosting as below.
sugar free cream cheese frosting
1/4 cup butter
8 oz Philadelphia cream cheese
1/4 splenda(sugar substitute)
heavy dash of vanilla essence
2 tbsp chocolate powder

Beat all ingredients together and decorate the cake.
you can divide the cake for two slices then spread sugar free Jam on bottom slice (pineapple jam, Black current jam or any other sugar free jams). Then spread layer of frosting over the jam. Cover with top slice of cake ,then decorate top of the cake with rest of sugar free cream cheese frosting.
This cake can serve with sugar free ice-cream or law calorie
yogurts.


White Chocolate Mud Cake Recipe    cherry cheesecake recipe

Thursday, August 8, 2013

Tomato biryani recipe

Posted by Samanthi Serasinghe

4 Tomatoes
2 Onions
4 Cloves
3-inch Cinnamon stick
1 tbsp Ginger garlic paste
few Curry leaves
1/2 cup Coconut milk
1/2 tsp Turmeric powder
1/2 tbsp Chilli powder
1 1/2 tbsp Salt
1 1/2 cup Rice
2 tbsp Oil

tomato biryani recipe


Puree the tomatoes initially and set it aside.
Heat oil in a pan followed by cloves, cinnamon, ginger garlic paste, curry leaves, onions.
Saut? it until the onions turn reddish brown. Then add the tomatoes to it along with turmeric, chilli powder and salt.
To it add coconut milk followed by rice. Pour 2 cups of water to it.
Let it boil for 3 minutes. Switch off the pan. Transfer it to the electric rice cooker. Yummy tomato biriyani is ready to serve.
It would taste good with raita and papadam.



Egg Masala for Briyani recipe

Wednesday, August 7, 2013

fried noodles recipes

Posted by Suchitra Jayawardana

Preparation: 20 min.
9 oz egg noodles
1/2 onion, finely chopped
2 cloves garlic, finely chopped
5 oz chicken breast or lean pork, finely diced
1/2 cup peeled shrimp, chopped
2 tbsp light soy sauce
pepper
3 tbsp oil
1 stick celery, chopped
salt

fried noodles recipes

* Cook the noodles in plenty of water leaving them slightly under cold water and drain.
* Heat the oil in a large skillet. Saute the onion, garlic and celery. Add the chicken or pork and shrimp.
*Mix together and cook over medium heat.
Add the noodles, stir well and sprinkle with the soy sauce, salt and pepper.
*Let thenoodle absorb the flavors for a minute or so before serving very hot.



Egg Noodle Recipes‎     Udon Kottu Recipes‎

Tuesday, August 6, 2013

buttermilk curry recipe

Posted by Chamila Jayathilake

Ingredients:
1 1/2 cups of Butter milk
1 cut teasp mustard seeds
a few curry leaves
1/2 a chopped big onion or 5 small red onions
2 thin slices of chopped root ginger
1 teaspful cummin powder
1/2 teasp red chillie powder
1 cut teasp fenugreek (uluhal) powder
salt to taste

buttermilk curry recipe

Method:
Saute/Temper mustard seeds first. Add chopped onions, curry leaves, chopped ginger and when they are well fried add chillie powder, fenugreek & cummin powder. Add butter milk and salt to taste.

When butter-milk gets warmed, take it off the fire and allow it to cool so that it would get the sour taste well. Enjoy!!

Monday, August 5, 2013

whole chicken and spices and yogurt recipe

Posted by Achala Gunasekera

NROTH INDIA AND PAKISTAN( MURGH MUSLLAM)

INGREDIENTS:
1.5 KG ROSTING CHICKEN
1/4 TEA SPOON SAFFRONS STRANDS
1 TABLE SPOON HOT WATER
1/2 TEA SPOON EACH GROUND BLACK PEPPERS,
GROUND TURMERIC,GROUND CUMIN AND CHILLE POWDER
1/4 TEA SPOON EACH GROUND CARDUMON, CLIVES,CINNAMON AND MOCE
2 CLOVES GARLIC (CRUSED)
11/2 TEA SPOONS SALT,
2 TABLE SPOONS SET YOGURT(PLAN YOGURT)
3 TABLE SPOONS GEE OR OIL
2 MEDIUM ONION FINELY SLICED
1 1/4 CUPS HOT WATER OR STOCK

whole chicken and spices and yogurt recipe

METHOD:
WASH AND DRY CHICKEN INSIDE AND OUT SIDE. REMOVING NECK AND GILBETS AND CUTTING OFF WING TIPS. THESE CAN BE USED FOR MAKING STOCK.
SOAK SAFFRON STRANDS IN HOT WATER 10 MINTS. PRESSING SAFFRON STRAND BETWEEN THE FINGERS. MIX SAFFRON AND SOAKING WATER. ALL THE GROUND SPICES AND THE GARLIC CRUSHED WITH SALT INTO THE YOGURT AND A TABLE SPOON OF THE MIXTURE INSIDE THE CARITY OF THE CHICKEN. RUB SOME OF THE MIXURE OVER THE CHICKEN. LEAVE CHICKEN FOR MARINATE FOR 1 HOURE.
HEAT GHEE OR OIL IN LARGE HEAVY SAUCPAN AND FRY ONIONS UNTIL GOLEDEN. REMOVE ONIONSTO PLATE PUT IN THE CHICKEN AND BROWN IT LIGHTTY ON ALL SIDES.
RETURN ONINS TO THE PANS AND STIR REMANING CHICKEN MARINATE IN TO THE HOT ATER OR STOCKPOUR IN TO PAN AND BRING TO A BOIL. TURN HEAT LOW, COVER AND COOK FOR 45 MINTS OR UNTIL CHICKEN VERY TENDER.
TURN CHICKEN FROM TIME TO TIME SO IT COOKS FIRST ON ONE SIDE AND THEN THE OTHER, ONITS BACK AND FOR THELAST 10 MINTES.BREAST DOWN WARDS LIQUID SHOULD EVEPORATE ALMOST COMPLETELY.

SARVE HOT WITH RICE AND SALAD.

YOGHURT CHICKEN RECIPE 

Sunday, August 4, 2013

ulundu vadai recipes

Posted by Nirmala Weerasekara

Two problems that occur during making vadai and ulundu vadai are the undercooked centers and them breaking during frying. Also a high oil temperature results in burnt vadai with undercooked centers.

To avoid these problems, arrange the vadai on a microwavable plate (not paper) at least 1/2 inch apart (usually 10 -15 vadai on a 9 inch dinner plate), microwave for about 3 minutes without a cover until the upper surface feels slightly firm and leathery. If the upper surface still feels soft microwave again until the surface feels firm. The time depends on the power of the oven. Then turn them upside down (the bottom side is usually soft still) and repeat the microwaving for a minute or two until this side feels firm. Total time for a plateful of vadai using a 1200 watt oven is usually 6 minutes.

Meanwhile have the wok ready with hot oil. Do not have the oil fuming hot as very hot oil will char the vadai. (my indicator or oil at right temperature is when a small piece of papadam puffs up immediately without browning). Fry the already microwaved vadai while they are still hot, about 3 - 4 at a time. Remove them when they turn golden brown. Vadai are usually already cooked after the microwaving. You are only browning the vadai and adding the flavor by frying.

ulundu vadai recipes

Advantage of this technique:
1. No more undercooked centers or broken vadai. Also there is no oil splatter.
2. Every vadai comes out well irrespective of how watery your mixture/batter is.
3. You can achieve the desired color without undercooked centers.
4. This procedure works every time without failure and any amateur can do this.
5. Very little oil is absorbed into the vadai as the cooked surface prevents oil from entering the vadai.

You can prepare ulundu vadai in a similar fashion. However leave at least a 1 inch distance between the vadai as they expand more than regular vadai does.
If you make falafel (the Middle Eastern cousin of vadai using chick pea (garbanzo)) you could use the same technique. Be sure that you use fresh uncooked chick pea and not canned. I brown these on a flat pan. These also tend to absorb quite a bit of oil while vadai and ulundu vadai using the microwave technique do not absorb any or very little.

Recipe for vadai
Use your favorite recipe or the following;
1 lb (450 g) split peas (soaked at least for 6 hours) or 1 lb of masoor Dhal (soaked at least for 4 hours)
1 medium onion or 2 oz (60 g) shallots, chopped*
2-3 green chili peppers, chopped
Flaked red dried chili pepper to your liking (1-2 tea spoons)
Salt to taste
Two table spoons of thinly sliced Maldive Fish or dry shrimp/prawn powder (optional)
1 - 2 sprigs of curry leaves, thinly cut
About 2 cups of oil for frying

Wash the soaked lentils well and drain in a colander for about 10 minutes. Transfer this and the other ingredients (except oil) to a food processor (not a blender) and grind/process until about half of the lentils/peas have turned to a paste. You should be able to see some intact/partial grain at this stage.
Remove the mixture and make vadai to the desired size and first microwave cook as indicated above and then brown in hot oil. (Frying step is not more than a minute usually).

Recipe for ulundu vadai
You can use a store bought mixture/your favorite recipe or the following;
2 cups of urad dhal
5-6 green chillies (cut into small slices)
One medium onion or 3-4 shallots thinly cut.
Curry leaves from one to two sprigs thinly cut.
Salt to taste
Oil for frying

Method: Soak urad dhal for 3-4 hours. Wash and drain well. Process in a food processor (not a blender) until a paste is obtained. Remove from the food processor to a bowl and mix with the next four ingredients except the oil.

Make the ulundu vadai to the desired size and the donut shape. If the mixture is too sticky, you can add a bit of rice flour or garbanzo (chick pea) flour to make it less sticky and workable. Oiling the palm also makes this step a bit easy. Arrange in a microwavable plate as indicated above. Microwave them first until the upper side feels firm and leathery. Turn them upside down and microwave them until both sides feel firm/leathery.
Meanwhile have the oil hot in the wok. Brown the ulundu vadai until the desired color is obtained.

*I prefer shallots as these add very little moisture to the mixture and give a better aroma. Alternatively you could use the outer layers of two medium onions as they tend to have less water and a better aroma than the inner layers do. You could use the inner layers in fresh salads or mallun.

Friday, August 2, 2013

Filipino Fried Rice

Posted by Marygrace Jayasinghe

4 tablespoons vegetable or corn oil
2 tablespoons minced garlic
1/4 cup minced shallots
4 cups cold cooked rice (refrigerated leftover rice), mashed lightly with 1 cup water
1 tablespoon soy sauce
1 teaspoon salt
1/4 teaspoon freshly ground
pepper

Filipino Fried Rice

In a 10-inch frying pan, heat oil and fry garlic till light brown. Add shallots, rice, soy sauce, salt and pepper. Stir the mixture constantly to prevent it from sticking to the pan and to ensure even cooking. Cook and continue stirring for 10 minutes. Serve 

Thursday, August 1, 2013

Egg Noodle Recipes‎

Posted by Pramila Fernando

Serves 5-6

12 oz packet of fine egg noodles
2 cups of shredded carrots
2 cups of shredded cabbage
2 cups of shredded leeks
1 tsp ginger paste
1 tsp garlic paste
2 tbsp of tomato sauce or ketchup
1 tbsp soy sauce
salt and pepper
1 tbsp oil or butter

Egg Noodle Recipes‎

Prepare the noodles according to package directions. Take care not to over cook.
Heat the oil in a large pan. Fry ginger and garlic till fragrant. Add the vegetables and the sauces. Add salt and pepper. Cook for about 5 minutes.
Add the cooked noodles. Stir and cook for another minute or so. Adjust seasoning if needed.
Serve hot.

fried noodles recipes   Udon Kottu Recipes‎

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