Fried Rice
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Nigerian Fried Rice
Nigerian spicy fried rice is eaten with plantain and grilled beef, chicken or fish.
- 1 Kg rice (par-boiled)
- 3 piece carrot (sliced)
- 200 g string beans (julienne)
- 1 piece green bell pepper (chopped)
- 2 tbsp vegetable oil
- 1 piece onion (Large, Diced)
- 2 tbsp curry powder
- 220 ml beef stock (from the pre-cooked beef or chicken)
- 50 g green peas
- 100 g beef liver (diced (optional))
- Place cooking pan on the stove and add 2 tbsp vegetable oil and leave until hot. Add chopped onion, green beans and garlic and stir for about 2 minutes until fragrant.
- Pour in beef or chicken stock, curry powder, chilli powder, stock cube and stir.
- Add the par-boiled rice and liver if used, stir and leave for 8 minutes to cook.
- Peas goes in and leave to simmer for another 5 mins, add salt for taste.
- Serve hot with grilled beef or chicken.
Pre-requisite: Ensure you have cooked the meat and par-boiled the rice before beginning this recipe.
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Credits: Ivonne Ajayi
Beef Giniling
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Beef Giniling
An easy to prepare everyday Filipino main meal.
- 2 pieces carrot (diced)
- 500 g minced beef
- 2 piece garlic cloves (chopped)
- 1 piece onion (chopped)
- 2 tbsp vegetable oil
- 30 g green peas (fresh or frozen. )
- 1/2 piece stock cube (beef flavour, dissolved in water)
- 1 pinch salt (to taste)
- 1 piece potatoes (medium sized ideally and diced)
- 4 pieces tomatoes (medium sized and blended)
- Place medium sized pan on stove, add vegetable oil and wait until hot; pour in the chopped onion, garlic and stir until fragrant.
- Add the minced beef sauté for around 10 minutes.
- Next stock, blended fresh tomatoes, carrots and potatoes are added. Simmer for 20 minutes.
- After 20 minutes, add salt and pepper for taste, then the peas and simmer on low heat for another 10 minutes or until peas is tender.
- Serve hot.
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Credits: Delish PH
Egg Stew
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Nigerian Egg Stew
A Nigerian favourite that can be had as breakfast with toast bread or dinner with yam.
- 2 pieces egg
- 1 canned plum tomatoes
- 1 cooking spoon vegetable oil
- 1 piece red onion (sliced)
- 1 pieces stock cube (maggi or knorr)
- 750 ml water
- 1/2 pieces yam tuber (Peeled and diced to chucks )
Egg Stew
- In a medium sized pan, pour the vegetable oil and wait until hot.
- Add the onion and stir until fragrant and slightly brown.
- Add the tomatoes from the tin and stir, then leave for 5 minutes to simmer.
- Whilst waiting for the tomatoes, mix the eggs separately in the bowl.
- Pour the mixed egg into the pan slowly in a circular motion and wait for 3 minutes until eggs are slightly thickened then stir to achieve scrambled look.
Yam (serve with Stew)
- Add yam chunks into a pan of 500ml of boiling water and cook for 20 minutes until tender.
- Serve cooked yam with the egg stew. Enjoy!
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Silken-Soft Tofu
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Silken-Soft Tofu
Silken-Soft Tofu is a quick meal student favourite made from Tofu.
- 2 pieces soft tofu (400g)
- 1 tbsp shallots
- 2 tbsp vegetable oil
- 1 tsp light soya sauce
- 1 tsp dark soya sauce
- 1 tbsp dried prawns
- 1 tbsp spring onions (diced)
- Place the tofu on a serving plate and microwave at maximum for a minute.
- Heat the pan and add oil including sauce shallots and dried prawns until fragrant. The dish onto tofu.
- Garnish with spring onion.
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Soy Sauce Chicken
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Soya Sauce Chicken
Soy Sauce Chicken is a quintessential Malaysian favourite.
- 2 thighs chicken
- 1 tsp dark soya sauce
- 2 tbsp light soya sauce
- 1/2 cup water
- 2 piece garlic cloves
- 2 tbsp vegetable oil
- 1 piece cucumber (sliced julienne)
- Mix the garlic, ginger, soya sauce, vegetable oil and water into the pan (or wok) and bring to boil
- Place the check into the hot stay cause and let to simmer on medium heat for 30 minutes. Turn the chicken to ensure even cooking.
- Once chicken cooked, remove from plan and chop into bitesize pieces.
- Pour the left over sauce from the pan over the cooked chicken and serve with cucumber and other garnish of your choice.
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Pancit Canton
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Pancit Canton
A simple filipino noodle dish usually served for merienda.
- 350 g flour stick noddles
- 1 tsp vegetable oil
- 1 piece onion (finely diced)
- 3 pieces garlic cloves (finely chopped)
- 280 g chicken breast (diced cooked )
- 1 piece cabbage (small head, thinly sliced)
- 1 piece carrot (sliced julienne)
- 3 tbsp soy sauce
- 1 piece lemon (for garnish)
- Cook flour stick noddles as per packet instructions, drain and set aside.
- Heat oil in a large frying pan over medium heat. Saute onion and garlic until translucent.
- Stir in chicken, cabbage, carrots and soy sauce. Add cabbage and cook until it begins to soften.
- Toss in noodles and cook until heated through, stirring constantly. Transfer to a serving dish and garnish with quartered lemons.
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Fish Sabaw (Hot and sour soup)
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Hot and sour fish soup
Fish Sabaw is a fish and vegetable soup.
- 8 cups fish stock
- 1 cups white wine
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 50 g ginger (grated)
- 2 piece green chillies (finely sliced)
- 2 piece tomato (skinned, seeded and cut into wedges)
- 350 g meat or fish
- 12 piece fresh prawns
- 1 bunch basil leaves (roughly chopped)
- 1 bunch parsely (roughly chopped)
To serve
- 4 tbsp coconut vinegar
- 1 piece garlic cloves (chopped)
- 1 piece lime (cut into wedges )
- 2 pieces green chillies (seeded and quatered)
- In a large pan, bring the stock and wine to boil. Stir in the tamarind paste, fish sauce, sugar, ginger and chillies. Reduce the heat and simmer for 15-20 minutes.
- Add the tomatoes to the broth and season with salt and pepper. Add fish and prawns and simmer for a further 5 minutes, until the fish is fully cooked.
- Whilst waiting, in a bowl, quickly mix the coconut vinegar and garlic for serving and put assist.
- Stir half the basil and half the parsley into the broth and ladle into individual warmed bowls. Garnish with the remaining basil and parsley and several immediately, with the spiked coconut vinegar to splash on top, the line wedges to squeeze into the soup, and the chillies to chew.
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Lugaw
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Lugaw
Lugaw is a type of rice porridge which is a Filipino favourite often used to nurse a sick person back to health.
- 2 tbsp groundnut oil
- 1 piece onion (chopped)
- 2 piece garlic cloves (chopped)
- 25 g ginger (chopped)
- 350 g pork (bitesize slices)
- 1 pinch ground black pepper
- 115 g short grain rice
- 8 cups pork
- 30 ml fish sauce
- 1 pinch salt (for taste)
To serve
- 2 piece garlic cloves (chopped)
- 2 piece spring onions (finely sliced)
- 2 piece green chillies (quartered )
- Heat the oil in a heavy pan or wok with a lid. Stir in the onion, garlic and ginger and fry until golden brown (and fragrant). Add the pork and then fry, stirring frequently, for 5-6 minutes, until lightly browned. Stir in the ground black pepper.
- Whilst waiting, put the rice in a strainer, rinse under cold running water until the water on the rice runs clear, then drain. Miss the rice into the pan, making sure that it is coated in the mixture. Pour in the stock, add the fish sauce and bring to the boil. Reduce the heat and partially cover with a lid. Simmer for about 40 minutes, stirring occasionally to make sure that the rice does not stick to the bottom of the pan. Add salt if needed.
- Before serving, dry-fry the garlic in a small pan until golden brown, then stir it into the soup. Ladle the soup into individual warmed bowls and sprinkle the sprint onions over the top. Serve the green chillies separately.
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Laksa Soup
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Laksa Soup
Spicy chicken noodle soup with coconut.
- 2 tbsp vegetable oil
- 4 piece garlic cloves (crushed)
- 6 piece shallots (chopped)
- 30 g ginger root (grated)
- 350 g chicken (boneless and diced)
- 4 cups water
- 2 piece lemon grass stalks
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 piece chicken stock cube (Knorr or Maggi)
- 1 piece coconut (Grated flesh)
- 1 piece basil leaves (for garnish)
- Heat the oil in a large frying pan and fry the garlic until it has become golden brown. Add the shallots and grated ginger and fry for 2 minutes.
- Add the diced chicken to the pan and stir-fry for 5 minutes until the pieces are white all over.
- Add water, lemon grass, salt and pepper and crumble in the stock cube. Simmer for 25 minutes until the chicken is tender.
- Add the grated coconut flesh and simmer for another 5 minutes. Serve hot, garnished with basil leaves.
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Amala (Yam flour)
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Amala (Yam flour)
Amala is a Nigerian cuisine made out of yam flour and usually eaten with Egusi, Ogbolo or any Nigerian soup.
- 500 ml water ( 250 ml of hot water reserve)
- 200 grams yam flour
- In a saucepan pour water and bring to boil.
- Lower the heat to minimum and add 200 grams of yam flour into the heated water and stir using a spatula until it congeals this should take about a minute.
- Add another 250 ml using the spatula so it covers the surface of the amala and leave to steam for 1-2 minutes.
- Finally, stir the amala for 1 – 2 mins till smooth, then serve on a plate.
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