Tag Archives: tomatoes

Crab Fried Rice

Oh my goodness, this was good. The ingredients:

  • Crab meat, 1-2 cups
  • 2 eggs, beaten
  • 1 garlic clove, minced
  • 3 cups cooked rice
  • Maggi seasoning, 2 tablespoons
  • Fish sauce, 3/8 cup
  • Sugar, 2 tablespoons
  • 1 diced scallion
  • 1-2 sliced tomatoes
  • 1 sliced cucumber, peeled
  • 5 thai chilies, diced (this is hot. You may prefer fewer)
  • cilantro leaves to taste
  • lemon juice to taste

The ingredients.

Your first step really should be to start the rice, since it can take a while. I use a rice cooker, but you do you.


I love my rice cooker.

You may also want to prepare a few other ingredients.


The eggs.


The crab. You may want to sort through this just to make sure there’s no shell in it.

I used a wok, because its size was so well-suited to the volume of the dish, but you don’t have to. In any case, heat some oil in the wok and stir-fry the crab, garlic, and eggs together until the eggs have been cooked.


Apply heat.

Next, add a few other things: the cooked rice, the Maggi seasoning, the fish sauce, and the sugar. Mix it all together and cook until everything is hot.


Add the rice.


And then a few other things.

Next, add the lemon juice (to taste) and the thai chili peppers (to taste).


Thai chilies can be hot.


But tasty, though.

The rest of the ingredients don’t need to cook thoroughly – in fact having them relatively uncooked (even cold) can be kind of nice. Especially if you added a lot of chili heat, as I did.


Scallions are sometimes referred to as green onions.

So go ahead and add the scallions, tomatoes, cucumbers, and cilantro.


Adding things, adding things.


Adding things, adding things.


I want to make this again now.

Then mix it together, and enjoy!

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Chicken Jalfrezi

Yes, I know – it’s been a while since I’ve posted a recipe. But not because I’ve stopped cooking! Instead it’s because I recently moved to a new house and got a new job, and food blogging – much as I love it – had been set to the side. Meanwhile I’ve been accumulating photos and recipes, and now that I have the time, I’ll start posting them.

I love Jalfrezi. This version isn’t quite as good as the ones I’ve had at the restaurant, but still – it was pretty good. The ingredients:

  • Chicken Thighs, 6-8, chunked
  • Bell Peppers, 4 (different colors make a prettier dish), chopped
  • Onion, 1, chunked
  • Chilies, 4, sliced
  • Tomatoes, 6 or so, chopped
  • Garlic, 4 cloves, sliced
  • Garam Masala, 1 tsp
  • Cumin seeds, 2 tsp
  • Salt, 1 and 1/2 tsp
  • Tumeric, 1/2 tsp
  • Oil (I prefer coconut)

The ingredients

The first step is simple: you cook things. More specifically, you add 1 tsp of cumin seeds, the sliced chilies, and the sliced garlic to a pan with some oil and fry them until they’ve become lightly browned. Like so:


Cooking things

The next step is simple: you cook some more things. More specifically, you add 1 tsp of the salt, the tumeric, and most of the chopped tomatoes (4 or so). Let them feel the wrath of your iron pan. You want the tomatoes to begin to break down, divulge their information, and form a gravy.


Cooking more things.


More things cooking.

Like so. The best way to do so is to let them cook on low heat, while covering your pan.This would also be a good time to add your chicken and let it cook for a while.

Meanwhile, heat some oil in another pan and fry 1 tsp of those cumin seeds on medium-high heat for 30-60 seconds. They should turn a deeper shade of brown, become more fragrant, and beg for mercy. Don’t give them any.


So much cooking.


When will it end?

Then add the chunked bell pepper and onion you’ve created, as well as the remaining chopped tomato. I like large chunks, partially because you want them to retain some of their crispiness in the dish. This is also the time to add the rest of your salt and the garam masala.


Wait for it…

When they’ve cooked enough to leave them crispy enough to satisfy your preferences enough, add them in to the main pan with your chicken and gravy.


Okay, now.

And you’re done!

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Pork Fried Rice

This is another one of the recipes from the Thai cookbook I’m working through. The ingredients are:

  • Pork (1 pound, sliced)
  • Onion (1, sliced)
  • Tomato (1, diced)
  • Scallions (1 bunch)
  • Eggs (4, scrambled)
  • Garlic (4 cloves, minced)
  • Sugar (4 tablespoons)
  • Soy sauce (2 tablespoons)
  • Fish sauce (1/2 cup)
  • White pepper (1 teaspoon, ground)
  • Rice (3 cups)

Optionally, you can also add cayenne pepper (as I did) or sliced jalapeno pepper, for heat; cilantro; cucumber slices, etc.


The ingredients

The first step is to slice up the pork, which can be easier when it’s frozen.


Slicing pork.

You’ll also want to slice up the onions, tomatoes, and scallions.


Slicing other forms of nutrition.

You can beat the eggs, too, to get ready.


These eggs weren’t exactly sliced.

Heat a wok on medium-high heat, add the pork slices and garlic, and cook until the meat is nearly done.


Now the cooking part.

Meanwhile, you can keep assembling your spices – the sugar, pepper, soy sauce, and fish oil can all go together.


Sugar and pepper…


…plus fish oil and soy sauce.

When the meat is cooked, add the eggs, and when they’re done, add in the rest of your ingredients – the onions and tomatoes; the sauce mixture; the rice.


Adding the eggs.


Adding in the rest.

I also added cayenne pepper for some extra heat.


A bit of heat.

And voila! You’re all done.


The end result.

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Coriander Chicken

This is one of my favorite dishes to make. It’s delicious, it tastes fresh, and it’s spicy (though you can make yours less so if you wish). The ingredients are:

  • Chicken (2-3 pounds)
  • Cilantro (2 bunches)
  • Jalapeno Peppers (5-6, or less if you wish)
  • Onion (3 medium)
  • Garlic (6-7 cloves)
  • Ginger (2-3 inch, peeled and fresh)
  • Green bell peppers (3 or so)
  • Tomatoes (3 or so)
  • Salt
  • Oil

The ingredients.

The first step is to cut up the chicken. Then, season liberally with salt – I’d say 3-4 tablespoons worth. Set aside for a bit.


Chicken chunks


Chicken chunks in salt.

The next step is making the coriander marinade. Doing so will probably require a few runs though your blender, depending on what its capacity is. Basically, you’ll want to add together the coriander, onion, garlic, ginger, and jalapeno pepper, and blend it all together. When you do so, it may help you (again, depending on your blender) to add a bit of water to the bottom.


The cilantro.


Plus ginger and garlic.


Plus onion.


Plus hot pepper.

The blending should yield a delicious-looking sauce like this:


The sauce.

Add it to the chicken, and marinade for 30 minutes or so.



Meanwhile, you can slice up the peppers and tomatoes; I do it like so:


Tomatoes and bell peppers and steel bowls, oh my!

When you’re ready, add some oil to your pan (I use coconut oil), and then add the chicken/marinade mixture.


A bit of oil never hurt anybody.


Add it to the pan.

Cook until the chicken is partially cooked through, and then add your tomatoes and bell peppers. Continue cooking until the chicken is done, and the peppers and tomatoes ahve reached your desired level of crunchiness/softness. You may want to cover the pan during this time. When you’re done, the sauce won’t have the same vibrant green color anymore, but it’ll still taste fresh and delicious. Serve over rice, and enjoy.


Done cooking.


Yum over rice.

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Ryan’s Mussel Fettuccine

This recipe of mine has changed over the years, and as you can see from the list of ingredients, there’s still plenty of room for improvisation:

  • ½ cup white wine
  • Garlic
  • Stick of butter
  • Red pepper flakes
  • Diced tomatoes
  • Onion
  • Fettuccini (box)
  • Mussels (2 lbs)
  • Lemon Juice
  • Salt?
  • Pepper?

The ingredients.

First, you may want to soak and de-beard the mussels. Since we’ll be putting the mussels, shell and all, into our meal, you may also want to scrub the shell. I don’t – I think rinsing is fine – but to each his or her own.


Soaking the mussels. Use cold water and soak them for as long as you like. Soaking incentivizes the mussels to let out their beards, which you can then pluck more easily.

Next, fry the onions and garlic in the butter for a little while. I might use a large onion, or less, or more. Similarly, the amount of garlic you use is up to you. I use at least a few crushed cloves.  Again, how much you want to cook things at this stage is up to you.


Onions in butter smell delicious.

Next add your white wine and diced tomatoes.


Adding stuff

And then your lemon juice and red pepper flakes. Again, you have discretion in how much you use. You can always add more red pepper later, if you want it spicier – and in my opinion, this dish is better with some kick. But it’s up to you.


Adding more stuff.

At some point, you may want to start making your fettuccini. Follow the instructions on the box. I use a whole box, but again, it’s up to you. And I add olive oil and a bit of salt to the water, but you may do things differently.


Making fettuccini


Making fettuccini

Add the mussels. Yup, just pour them in there – just the mussels, that is; not the water they were soaking in.


Adding the mussels.

Cover the pot – let them steam. In the heat, they’ll gradually open, which is how you know they’re cooked. At some point, you may want to add in the noodles, too. Then cover the pan again so the mussels can continue to cook.


Adding the noodles.

When the mussels are fully open, the dish is done. You should taste test it, and see how much salt and pepper you want to add, and decide whether you want to add more lemon juice or white wine or red pepper flakes or anything else. Then you get to the good part:




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