that day i try out something new which was taught by my fren.

Fried Paddy Pattaya:

Ingredients:
1 or 1.5 cup of paddy
few clove of garlic
any kind of oil
sausage
nuggets
6 pcs of eggs (2 egg yolk saperate portion , 3 whites with 1 yolk saperate portion, 3 whites with yolk saperate portion)
pepper
soya sause
salt

method: (i dunno y i only manage to make this once only as my next tried doesnt seems to succeed)

1. few tablespoon of oil into yor pan.
2. fried yor sausage n nuggets till crispy brown
3. removed them. clear the balance from the dried n reuse the oil.
4. cut yor garlic bigger size into the pan n wait till it give u the smell.
5. remove the garlic. leave the pan to cool.
6. wash the paddy than pour into the pan after it cools down.
7. water add 1.5 cups into it. turn the fire to medium heat n cover it.
8. wait till the water being absorb by the paddy n left a little bit, add in the yolks slowly to cover all the rice. use yor spoon to make sure every single rice has a deep in it in a nice golden color.
9. after awhile add some water(mix with some chicken stock) to prevent it to be too hard. stir the rice or fried it in a nice way.
10. when the fried rice is read, removed it into a plate.
11. add 2 teaspoon of oil. gently pour in the eggs n circle yor pan to make it cover yor whole pan.
12. quickly add in yor fried rice onto the eggs so that the rice can absorb some of the eggs. medium or low fire
13. when u think its done, use a large plate that enough to cover yor whole pan to cover it. than turn it over.
14. repeat step 11.but this time is slip in the fried rice/w egg on top of it.make sure it covers everything n the inside is well cook.
15. cover the pan again n turn it over. yor dish is ready to be served with the nuggets n sausage on the side of the dish.

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Added on March 21, 2007, 2:33 am

harsh brown:
ingredients:
4-6 potatoes
3 - 2 tablespoons oil
un-smoked bacon, finely diced (optional)
2 medium onion
salt and pepper

method:
1.Wash the potatoes, place them in a large stock pot filled with water, and bring to a boil. Cook until the potatoes are soft without overcooking, to prevent them from breaking. Cooking time may vary depending on the size of the potatoes. Peel immediately
2.and mash them on a large dish using a potato ricer or a food mill.
3.Place in a skillet 3 tablespoons olive oil, the (optional) bacon and the onion. Sauté until the onion is soft and translucent.
4.Add the mashed potatoes.
5.Stir until the potatoes are fully combined with the onion.
6.Using the back of the spoon even the edges and flatten the potatoes.
7.Eventually use the back of a skimmer to flatten the surface and make it resemble an egg omelete.
8.Lift the edge to check when the bottom is cooked and light golden. Place on the pan a dish slightly larger than the pan.
9.Rotate the pan and the dish together so that now the potatoes are upside down on the dish.
10.Add 2 tablespoons of olive oil to the skillet then slide the potatoes back into the pan so that the uncooked face is now on the pan.
11.Use the back of a spoon make the surface and the edges smooth and even. The potatoes are ready when the bottom surface is lightly golden. Serve warm.
12. optionally, can add some cheese on top of it b4 served.

credits to Anna Maria web site. http://www.annamariavolpi.com/frittata_potato.html


This post has been edited by Netto Hikari: Mar 21 2007, 02:33 AM

Mackerel Mushroom Sphegetti:
Ingredients:
1 can(small) Ayam brand Mackerel
Ketchup
Couliflower
Garlic
Sphegetti
4pcs Shitake Mushroom

Method:
1. boil yor sphegetti for 8min(personal preferences) or as stated in the packing
2. In yor wok or pan, put 2Tbs extra virgin olive oil.
3. put in the garlic, saute it till it turn golden or brown but not burnt. than put in yor shitake mushroom. than couliflower, saute it for few minutes.
4. put in the mackerel, use yor spatula to cut the fish into pieces (u may do it b4 putting it). than stir it few minutes.
5. put in 1 1/2 Tbs ketchup, n keep stirring.
6. taste the sause n season up to yor taste bud.
7. put in yor sphegetti n stir it for 3-5minutes. taste yor sphegetti n season up to yor taste.
8. serve warm.

1-2 servings.

Pic: will upload the next time i cook this again.

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Added on August 9, 2007, 8:40 pmCurry Chicken Sphegetti

Ingredient:
3/4 Skinless Boneless Chicken breast, slice into 5-10mm thickness
3/4-1Tbs Babas Meat Curry Powder
Corn Flour
1 cube Chicken Stock
Water
Speghetti

Marinate:
1. slice the chicken into 5-10mm thick, put inside a bowl
2. 1Tbs light soy sause, 1Tbs dark soy sause,1Tbs Babas Meat Curry Powder, 1/2 Tbs corn flour add it into the bowl
3. use yor hand to spread the ingredients, seal it n refrigenate 30min-1hour.

Chicken stock soup:
1. crush the chicken stock cube into dust
2. add corn flour, 3/4 cup hot/warm water. stir it.
3. add 1/2Tbs olive oil into it.

Cook:
1. heat up 2Tbs xtra virgin olive oil in the wok.
2. put in yor garlic, than onions. saute it till it transperent. 2-4min
3. put in the marinate chicken, keep stir. add some water on the bowl n pour into the wok.4-5min
4. pour in the chicken stock soup n keep stirring.
5. when the sause thickens, taste it. season accordingly. not thick enough than add some cornflour into it.
6. add in sphegetti n stir it. 2-3min should be good.
7. serve in warm.

*note: it taste good for me. u all give it a try.

This post has been edited by Netto Hikari: Aug 9 2007, 08:40 PM