Main course – Food Blog by Richard Harris Soans

Prawns Nasi Goreng Indonesian Fried Rice

Richard Harris Soans — Fri, 20 Aug 2021 07:30:10 +0000

Main Description.

Nasi Goreng is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavours

Nasi goreng is traditionally served at home for breakfast and it is traditionally made out of leftover rice from the night before.

I prefer the Prawns Nasi Goreng over Chicken or beef, so here i bring to you My Favorite Prawns Nasi Goreng.

INGREDIENTS

250 GMs Medium Sized Prawns (deshelled)
3 Tablespoons dark soy sauce
1/4 Teaspoon Black Crushed Pepper Powder
Salt to taste
2 Tablespoon Ready made Shrimp Paste or Sambal
2 Tablespoons Oil
2 beaten eggs
1 Egg cooked sunny side up
7 Garlic Cloves Minced
1 Tablespoon Salted Butter
1 Large Bowl Leftover refrigerated any white Rice
100 GMs Vegetables of your choice
(French beans, Carrots, Green peas)

Serves

People

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Instructions

01
In a very high preheated wok, add the oil as soon as the oil heats up, add butter and allow it to melt, add the deshelled prawns and fry it for 2 mins each side, once the prawns are cooked fried remove and keep aside, in the same wok add Chopped Garlic and fry it for a minute or two, till garlic flavours gets infused in the oil and do not brown them.
02
add the beaten eggs and do not over cook the scrambled eggs, add the left over cooked rice and mix well.
03
add the Vegetables and cook for 2 mins and do not over cook
04
mix the sugar with soy sauce and add it to the wok on the side of the wok, the sauces need to sizzle and burnt slightly, to get the right flavours.
05
add shrimp paste or sambal toss and mix nicely, finally add the Chopped Spring onions for garnishing.
cook an egg sunny side up, add little salt & pepper, place it on the rice, your perfect Prawns Nasi goreng is ready to eat.

Tips

Always allow the sauces like vinegar and soy sauce to burn, so try pouring the sauces on the side of the pan or wok, so that the sauces sizzle and burn from the side heat, and then mix the rice which is placed at the centre accordingly.
Avoid using regular onions or mushrooms or any other vegetables that leave water, it will definitely make your Fried rice moist….
Make sure the rice is left over and refrigerated one day prior in the refrigerator Or else your fried rice can get moist if you use fresh rice.
Vegetarians can skip the Prawns and add Vegetables of your choice
Non Vegetarians can add chicken, lamb, beef or Calamari.
Check the video Recipe on my Youtube Vlog if you have any questions.

Red Thai Chicken Panang Curry

Richard Harris Soans — Mon, 09 Aug 2021 04:18:49 +0000

Main Description.

Thai Red Curry

The base Thai red curry paste is traditionally made fresh with mortar and simple kitchen tools, and it remains moist throughout the preparation process. The red coloring is derived from dry red Chilies Thai red curry pastes are readily available in super markets, which have a shelf life span for up to 2 years, Make sure you get a nice brand, which makes life easier.

Ingredients

150 Gms Boneless Chicken Thighs (cut into bite sizes)
2 Red Chilies
1 Tbsp Chopped onions.
1 Tbsp Spoon Galangal (Thai) Ginger Chopped
1 Tbsp Chopped Garlic
2 large Stalks of Lemon Grass roughly cut
1 Tsp of Roughly Chopped Spring Onions
5 Kaffir Lime Leaves
salt to taste
1/2 Tsp Crushed Black Pepper Powder
1 Tbsp Fish Sauce
2 Large Bowl of Coconut milk (add Coconut milk powder Mixed with hot water)
100 Gms Mushrooms
100 Gms Zucchini
100 Gms Broccoli
3 Tbsp Red Thai Curry Paste (Ready made)

Serves

People

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Instruction

01
In a Heated Frying Pan, add coconut oil, as soon as the oil is hot, add the Chicken pieces and fry them for two mins on high heat, add salt to taste and black peppers, move the chicken pieces on the one side of the pan.
02
In the same Pan, add Chopped onions and fry for 1 minute, add Ginger and Garlic, fry for 2 mins, Add the Broccolis, Zucchinis and Mushrooms and stir fry for 2 to 3 mins, add the Kafir lime leaves, Lemon Grass stalks, and cook them for 3 to 4 mins, add the Red Curry Paste, fry and mix for 1 min
03
Add the coconut milk and bring it to a boil, and keep mixing and make sure the lumps are not formed, cook for 3 to 4 mins max, add the red chilies and spring onions for garnishing, finally add the fish sauce and further cook for 2 mins.

Tips

Make sure you do not over cook the Chicken Thighs as they cook faster.
Use the Coconut Powder with hot water to make the coconut milk
Add any veggies of your choice
This Aromatic Red curry goes Very well with jasmine rice or any rice.
This is a Spicy dish, if any time you feel the dish is more spicy than you prefer, you can always mellow it down by using 1 cup of additional Coconut milk.

Egg & Chicken Fried Rice

Richard Harris Soans — Mon, 12 Apr 2021 15:59:06 +0000

Main Description.

Fried rice is a dish of cooked rice which can be stir fried in a wok or pan.
It is usually mixed with other ingredients such as eggs, Vegetables & Seafood.
It is often eaten by itself or as an accompaniment to another dish.

Fried rice is a popular component of Asia as a homemade dish.
Fried rice is typically made with ingredients left over from other dishes, leading to countless variations.

Marination Ingredients for chicken

200 GMs Chicken Thighs or Breasts boneless
1 Teaspoon dark soy sauce
1 Teaspoon White Vinegar
1/4 Teaspoon Black or white pepper powder
Salt to taste
1 Tablespoon Corn Flour
1 Whole Beaten Egg
Mix well and allow it to rest for 10 Mins
Frying Ingredients
2 Tablespoon Oil
2 Garlic Cloves sliced

Serves

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Instructions

01
In a preheated wok, Add oil and add the sliced garlic and fry for less than a minute and Add the Marinated Chicken pieces and shallow fry it for 7 to 8 mins on high heat and keep
Tossing till it’s nice and crispy.....

Main Ingredients for Rice

2 cups Leftover refrigerated any white Rice
4 Eggs beaten
2 Tablespoons Cooking Oil
1 Teaspoon black Crushed pepper or white
2Tablespoon light soy sauce
1 Tablespoon white vinegar
7 Cloves garlic roughly Chopped
1 Stem of semi Chopped Spring Onions
100 gms Vegetables of your choice
(French beans, Carrots, Zucchini’s, peas)

Serves

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Instructions

01
In a preheated wok, add half of the oil mentioned in the ingredients section, as soon as the oil heats up, add Chopped Garlic and fry it for 30 seconds, till garlic flavours gets infused in the oil.
02
Add your preferred Vegetables and sauté for 3 mins maximum, remove and keep it aside for the later stage.
03
In the same pan add the remaining oil, add the beaten eggs and allow it to cook till it is 3/4th cooked, salt to taste, add the rice, vinegar, soy sauce and mix well, finally bring back the garlic and vegetables to the wok, mix well, and finally sprinkle some spring onions for garnishing....

Tips

Always allow the sauces like vinegar and soy sauce to burn, so try pouring the sauces on the side of the pan or wok, so that the sauces sizzle and burn from the side heat, and then mix the rice which is placed at the centre accordingly.
Avoid using regular onions or mushrooms or any other vegetables that leave water, it will definitely make your Fried rice moist….
Make sure the rice is left over and refrigerated one day prior in the refrigerator Or else your fried rice can get moist if you use fresh rice.

Chicken Tandoori (Air Fried)

Richard Harris Soans — Sun, 04 Apr 2021 06:34:25 +0000

Main Description.

Cooked in Air Fryer, Absolutely no Oil….

Very simple recipe

One of India’s Gem Recipe is Chicken Tandoori,

It is a dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven.
The dish originated from the Indian subcontinent and is popular in many other parts of the world.

Since it is not practical to have a cylindrical oven at home, you can pan fry or Air fry it.

This is the first recipe that actually got me interested in cooking, this is my personal favourite.

Ingredients

500 GMs chicken with bone (Full leg piece preferably)
Add salt to taste
1.5 Tablespoon Garlic Paste
1/2 Tablespoon Ginger paste
2 Tablespoon Kashmiri Lal mirch powder
1/2 Teaspoon Turmeric powder
2 Tablespoon Curd.
Mix well
Use Charcoal smoke after marination (Optional)

Serves

People

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Instructions

01
In an Air-fryer, place the chicken with absolutely no oil.
02
Keep it at 180 degrees 25 mins to max 30 mins
03
Keep flipping the chicken 7 to 10 mins each side.

Tips

If you do not have charcoal, hold the chicken with a steel tongs and open fry on the Gas Burner for 20 to 30 seconds to achieve the grill marks.
Use Kashmiri Powder which gives a nice Red Colour.
Make incision on the chicken with the knife and Make sure the marination goes inside the cuts.

Peanut Butter Chicken

Richard Harris Soans — Thu, 11 Mar 2021 20:46:16 +0000

Main Description.

I discovered this dish when I was on a diet and I had found this love towards eating peanut butter for breakfast in order to shred some kilograms, I’m sure we all go through this diet process in life after being a too much of a foodie, like they say everything in excess is harmful for our beautiful health.

Ingredients

500 GMs Chicken Boneless thighs
2 Tablespoon peanut butter
1 cup Coconut milk
1 tablespoon garlic chopped
1 teaspoon ginger chopped
2 teaspoon Garam masala
1 green chili chopped
2 Tablespoon Tomato paste
1 tablespoon peanuts crushed for garnishing
Chopped coriander for Garnishing
Salt to taste

Serves

People

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Instructions

01
Heat half of the oil mentioned, in a deep frying pan over a medium heat for up to 5 to 6 mins. Brown the chicken in batches, setting aside once golden browned.
02
Same pan, add the other half oil and fry the garlic, ginger, chili, Garam masala fry for one more minute.
03
Stir in the peanut butter, coconut milk and tomato paste and bring it to a simmer. Return the chicken to the pan and chopped coriander cook for 15 mins until the sauce thickens
04
Serve with remaining coriander and roasted peanuts for garnishing.