Maldivian Tuna Rice ( Mas Baiy )

Main Dish
Ingredients (4 servings)

450 g Rice
250 g Tuna
5 Onions
3 Garlic Clove
8 Cherry Pepper
1 tsp Black Pepper (whole)
2 pcs Cinnamons
5 Cardamoms
½ tsp Turmeric Powder
2 Curry Leaves
12 Rampe Leaf (if available)
6 tsp oil
1 ltr Coconut Milk
1 ½ ltr Water
Salt to season

Method

-Fry the onions, garlic, curry leaves, rampe leaf in oil until onion is soft and browned.
-Add in the cardamon, cinnamon, and the tuna and mix well.
-When the onions are golden brown add rice and fry .
-Add the coconut milk, water, turmeric powder and salt, and bring to a boil.
-When boiled reduce the heat, cover the top of the pot.
-Simmer until water has evaporated.
- Stir the rice after 10 minutes from removal from heat.

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.