Singapore Fried Rice

Required: 
 2 cups - Cooked rice, cooled

2 tablespoons -Carrots, finely chopped

2 tablespoons- Spring onions, chopped

2 eggs- Eggs, lightly beaten

1 tablespoon- Cooking oil

1 teaspoon- Butter

2 tablespoons- Ready fried crispy garlic chips

2 tablespoons- Light soy sauce

Salt and sugar to taste

A dash of ground black pepper

How top Prepare:

-Heat the oil and butter in a wok and fry the chopped carrots for 1-2 minutes. 
-Push aside in the wok and add in the beaten egg, scramble until cooked.  
-Push aside in the wok and add in the beaten egg, scramble until cooked.  
-Combine in the fried chopped carrots.  
-Fry until all the ingredients are well combined.  
-Add in the fried garlic crisps and add a dash of ground black pepper to taste.  
-Serve immediately while hot.

Note : If possible, cook the rice a day ahead and refrigerate it overnight. This makes the grains separate and the fried rice will not be so soggy. 
Order Singapore Fried Rice in Maldives Online CLICK HERE

Copycat KFC the Secret Recipie

 ORDER FRIED CHICKEN Online

Serving Size  : 4    Preparation

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Pounds        Chiken
   2      Packages      Italian salad dressing mix
   3      Tablespoons   Flour
   2      Teaspoons     Salt
     1/4  Cup           Lemon juice
   1      Cup           Milk
   1 1/2  Cups          Pancake mix
   1      Teaspoon      Paprika
     1/2  Teaspoon      Sage
     1/4  Teaspoon      Pepper

  Make a paste out of the marinade ingredients. Coat chicken evenly.
  Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours. 
  Mix pancake mix with other seasonings.

Dip pieces of chicken in milk, then in pancake coating. Dust off excess.
 Lightly brown in skillet with 1/2 inch vegtable oil in it. Brown for 4 minutes each side.
 Remove and place in a single layer on shallow baking pan. Seal with flour.
 Bake for 1 hour at 350 Uncover and baste again with milk.
 Return, uncovered,  to oven heated to  400, to crisp for 10 minutes.

Thai Spicy Basil Chicken Fried Rice

INGREDIENTS

• 3 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 1 teaspoon white sugar
• 1/2 cup peanut oil for frying
• 4 cups cooked jasmine rice, chilled
• 6 large cloves garlic clove, crushed
• 2 serrano peppers, crushed
• 1 pound boneless, skinless chicken breast, cut into thin strips
• 1 red pepper, seeded and thinly sliced
• 1 onion, thinly sliced
• 2 cups sweet Thai basil
• 1 cucumber, sliced (optional)
• 1/2 cup cilantro sprigs (optional)

DIRECTIONS

1. Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
2. Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
3. Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

Turkey Tomato Pizza

INGREDIENTS

• 1 (10 ounce) can refrigerated pizza crust
• 2 teaspoons sesame seeds
• 1/4 cup reduced-fat mayonnaise
• 1/4 teaspoon grated lemon peel
• 1 cup (4 ounces) shredded reduced-fat Mexican-blend cheese
• 1 teaspoon dried basil
• 1/4 pound thinly sliced deli turkey, julienned
• 3 bacon strips, cooked and crumbled
• 2 small tomatoes, thinly sliced
• 1 cup shredded reduced-fat Swiss cheese
• 2 tablespoons thinly sliced green onions

DIRECTIONS

1. Unroll the pizza crust onto a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Flatten dough and build up edges slightly. Prick dough several times with a fork; sprinkle with sesame seeds. Bake at 425 degrees F for 10-12 minutes or until lightly browned.
2. Combine the mayonnaise and lemon peel; spread over crust. Sprinkle with Mexican or mozzarella cheese and basil. Top with turkey, bacon, tomatoes and Swiss cheese. Bake for 7-9 minutes or until the crust is golden brown and cheese is melted. Sprinkle with onion.

FOOTNOTE

Nutritional Analysis: One slice equals 284 calories, 11 g fat (4 g saturated fat), 27 mg cholesterol, 865 mg sodium, 27 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 meat, 1-1/2 starch, 1 vegetable, 1 fat.

Cheesy Vegetable Lasagna

INGREDIENTS

• 12 lasagna noodles
• 2 tablespoons olive oil
• 2 heads fresh broccoli, chopped
• 2 carrots, thinly sliced
• 1 large onion, chopped
• 2 green bell peppers, chopped
• 2 small zucchini, sliced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups milk
• 3/4 cup Parmesan cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (8 ounce) container small curd cottage cheese
• 24 ounces ricotta cheese
• 2 1/2 cups shredded mozzarella cheese, divided

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

ބިސް ކީމިޔާ

ބޭނުންވާ ތަކެތި

ބޭނުންވާ ތަކެތި

2/1 ކެބެޓް / ބޮނޑި ކޮޕީ
4 ބިސް
2 ފިޔާ
2 ލުނބޯ
ލޮނު
2 ގިތެޔޮ މިރުސް
5 ޖޯޑު ފުއް
ތެޔޮ / މާޖެރިން

ތައްޔާރުކުރާނެ ގޮތް

އެންމެ ފުރަތަމަ 2 ބިސް ފެނު ކައްކަވާ ކުދިކޮށް ކޮއްޓަވާފައި ބަހައްޓަވާށެވެ. ދެން ގިތެޔޮމިރުހާއި، ކެބެޖް، ފިޔާ ކޮއްޓެވުމަށްފަހު، ހުތާއި ލޮނު ޖައްސަވައިގެން ރަނގަޅަށް މޮޑުއްވާށެވެ. ދެން މީގެ ތެރެއަށް ކެބެޖާއި ބިހާ އަޅުއްވާ އެއްކޮށްލައްވާށެވެ. އެއްކައިރީގައި ބަހައްޓަވާށެވެ. ފުއްގަނޑު މޮޑުއްވާއިރު، 2 ބިހާއި މާޖެރިން އާ ހޫނުފެން ޖައްސަވައިގެން މޮޑުއްވާށެވެ. ހައެއްކަ ގުޅައަށް ބައި ކުރެއްވުމަށްފަހު، ކޮންމެ ގުޅައެއް ރޮއްޓެއް ގޮތަށް ދަންމަވާ ކީމިޔާ އަށް ބޭނުންވާ ގޮތަށް ކައްޕަވާށެވެ. ކޮންމެ ކީމިޔާ ފުއްކޮޅެއްގެ ތެރެއަށް

ހައްދަވާފައި ހުރި ކެބެޖް މިކްސަރުން އެތިކޮޅެއް އަޅުއްވާ ބައްދަވާށެވެ. މިގޮތަށް ހުރިހާ އެއްޗެއް ހައްދަވާ ނިމުމުން ތެލުލައްވާށެވެ

އަނބު އަސާރަ

ބޭނުންވާ ތަކެތި

     1/2 ކިލޯ ހަރު އަނބު
2 ދޮން ވިލާތުބަށި
2 މޭޒުމަތީ ސަމުސާ ތެޅިމިރުސް
1 ޖޯޑު މޭބިސް ކަދުރު
2 ޖޯޑު ހަކުރު
1 ބޮޑު ފިޔާ
4 އިންޗި އިގުރު
2/1 ފުޅި ރާހުތް
ލޮނު
1 މޭޒުމަތީ ސަމުސާ ރެވި

ތައްޔާރުކުރާނެ ގޮތް

އަނބާ، ފިޔާ ކޮއްޓަވާށެވެ. ވިލާތުބަށި ތޮޅި މެއްޓެވުމަށްފަހު، ކުދި އެތިއެތިކޮޅަށް ކޮއްޓަވާށެވެ. މި އެއްޗެހި ރާހުތުގައި ކައްކަވާށެވެ. ފުނޑަންޖެހޭ ހުރިހާ އެއްޗެއް ރާހުތް ޖައްސަވައިގެން ފުނޑުއްވާށެވެ. ދެން ހުރިހާ އެއްޗެއް ރަގަޅަށް އެއްކުރެއްވުމަށްފަހު ފުޅިއަކަށް އަލުއްވާށެވެ

 

Chicken Tikka

Ingredients:
5/8 cup yogurt
4 crushed garlic cloves
1 1/2 inch fresh ginger, peeled and chopped
1 small onion, grated
1 1/2 teaspoon chili powder
1 tablespoon ground coriander
1 teaspoon salt
4 chicken breasts, skinned and boned
1 large onion, thinly sliced into rings
2 large tomatoes, sliced
2 tablespoon coriander leaves

Directions:

1. Combine first 7 ingredients and set aside.

2. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight.

3. Put chicken on skewers and grill them 5 to 8 minutes, turning occasionally until cooked through.

4. Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.

Tags: Barbecue Chicken Recipes, Boneless Chicken Recipe, Chicken Chili Recipes, Chicken Marinade, Garlic Chicken Recipe, Grilled Chicken Recipes, Indian Chicken Recipe, Spicy Chicken Recipes

Asian Orange Chicken

INGREDIENTS

• Sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 
  
• 3 tablespoons cornstarch
• 2 tablespoons water
• 
  
• Chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

DIRECTIONS

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Orange Chicken Recipe

Ingredients:
4 chicken breast halves
1/4 cup flour
Salt and pepper
4 tablespoon margarine
1 1/2 cup orange juice

Directions:

1. Coat each half breast with seasoned flour.

2. Melt margarine in pan and saute each side over medium heat until lightly browned. Add orange juice and cover.

3. Cook about 15 to 20 minutes more on reduced heat until done.

4. Serve over rice, if desired, with the sauce. Serves 4.

ހިކި ރިހަ

1 ކިލޯ ގެރިމަހުގެ މޭ
12 ވަށް މާޅޮސްކެޔޮ
8 މޭޒުމަތީ ސަމުސާ ހަވާދު
ހިކަނދިފަތް / ރާބާފަތް
10 ލޮނުމެދު
4 އިންޗި އިގުރު
4 ސަމުސާ ހަކުރު (މޭޒުމަތީ ސަމުސާ)
ލޮނު / ތެޔޮ
3 ބޮޑުފިޔާ
4 މޭޒުމަތީ ސަމުސާ ގިތެޔޮ
ހަކުރު

ތައްޔާރުކުރާނެ ގޮތް

މާޅޮސްކެޔޮ މަށާ ކުދިކޮށް ކޮއްޓަވާފައި ތެލުލައްވާށެވެ. ފިޔާ ކޮއްޓަވާ އިގުރު، ލޮނުމެދު ޗިސްކުރައްވާށެވެ. ގިތެޔޮކޮޅު ހޫނުކުރެއްވުމަށްފަހު އެގެ ތެރެއަށް ފިޔާ އަޅުއްވައިގެން ރަތް ކުރައްވާށެވެ. ފިޔާ ރަތްވުމުން އިގުރު، ލޮނުމެދު، ހަވާދު، ހަކުރު އަދި ބޭނުންފުޅުނަމަ، ހަވާދު ސަމުސަލެއް އަޅުއްވައިގެން ކައްކަވާށެވެ. ދެން މީގެ ތެރެއަށް މޭކޮޅު އަޅުއްވާ 10 މިނިޓް ވަންދެން ކައްކަވާށެވެ. ލޮނުރަހަ އާއި ފޮނިރަހަ ހެޔޮވަރު ކުރެއްވުމަށްފަހު، މާޅޮސްކެޔޮކޮޅު އަޅުއްވާ އެއްކޮށްލައްވާށެވެ. މާ ހިކިނަމަ، ކިރުޖޯޑެއް އަޅުއްވައިގެން 10 ވަރަކަށް މިނިޓް ވަންދެން ކައްކަވާށެވެ

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