Pineapples Shrimp Fried Rice

Pineapples Shrimp Fried Rice

Rice mixture:

3 cup cooked rice (preferably one  day old rice)

1 Tbs soy sauce

 1 tsp ground black pepper

1 tsp sugars

1 tsp chicken powder (chicken flavor bouillon)

3 Tbs white wine (optional restaurant secret ingredient)

1 tsp dark soy sauce

2 Tbs Ketsup

Sauté:

3 Tbs oil

3 cloves crushed garlic

1 tsp ginger

3 eggs

 Vegetables:

1 cup green peas

1 cup chopped carrots

½ cups chopped pineapple fresh or canned

1 pound cooked shrimps

½ cup green onion or 3 stalks of scallions sprinkle on rice the very last

Combine rice mixture ingredients and set aside.  Sauté garlic and ginger in 3 tablespoons of oil and add eggs and stir. Add the rice mixture and stir.   Add vegetable ingredients and stir. Add cooked shrimps last.  Sprinkle with greens onions.  Serve warm

Enjoy!!!

Saryma Hogan

Pad Siew Fried Rice Noodles

Pad siew Fried Rice Noodles

3 cups homemade noodles

1 cup slice beefs

2 Tbs soy sauce

1 ½  Tbs sugar

½ tsp ground fresh black peppers

3 cloves garlic crushed

½  tsp dark soy sauce

½ cup green onion

2 cups bean sprouts

2 Tbs oil

Saute garlic and add beef. Add soy sauce, black peppers, and sugars.   Add noodles, dark soy sauce, bean sprouts, green onions and stir.  Serve warm.

Homemade Flat Noodles

Ingredients

2 cup rice flour

1 cup tapioca starch flour

3 cup water

1/2 teaspoon salts

Some oil

Mix ingredients together.   Spray or brush pie pan or any flat plate with oil, pour 1/3 cup of batter, coat evenly and steam for 7 minutes.  Let it cool, brush a little oil on steamed noodles, and remove from pan.  Cut into strips as shown.

Enjoy!!

Saryma Hogan

Easy Artisan Bread

3 cups warm water about 90 to 95 degrees

1   1/2   tablespoons yeast or 2 packets

1  tablespoons coarse salts

1 tablespoons of sugars

6  1/2  cups all-purpose unbleached flour ( you can substitute  2 ¼  cups of whole wheat flour)

In a large plastic food container with a lid, add together the water, yeast ,sugar, and salt mix this up, then add in the flour, mix together, and refrigerate for later use ( dough can be refrigerated up to 2 weeks).  Shape the dough into a ball cover with moist kitchen towel and allow it rise for 1 hour.
 Preheat oven  and  baking stone or pan to 450 – and right before placing in the oven – take a sharp knife and make a couple of slits in the top of the loaf.  The purpose is to allow the moisture to escape as it bakes. Bake for 30 to 35 minutes.

Optional:  Spray the dough with water (make very crusty crust). If you place a pan of water on the rack below the baking bread – it helps the bread stay moist and bake even


Note:  Water amount varies depending on area where you live,  temperature, and  outside air.   Keep adding the flour until the dough doesn't stick to your hands.   Don't add water to flour, it will make the bread tough and chewy.

Enjoy!!!!
Saryma Hogan

Best Crispy Chicken Skin

Best Crispy Chicken Skin

Two ways:

1.  Washed  chicken and pat dry.   Sprinkle some salts and air dry in the refrigerator for 2 hours.  Take out and sprinkle coarse salts and fresh ground black peppers then bake at 350 until done.

2. Washed chicken, pour boiling water over the chicken. Pat dry then bake as usual.

Homemade Teriyaki Sauce

 Teriyaki Sauce:

1 cup  soy sauce
2 oranges, Juice
1 tbs rice wine vinegar or any other vinegar
3 tablespoons honey or medium-brown sugar
1 pinch or more red pepper flakes
5 cloves of garlic, crushed
1 tablespoon finely chopped fresh ginger root
or 1/2 teaspoon ground ginger
1 thinly sliced yellow or white onion
1 tablespoon white sesame seeds

1 teaspoon of corn starch

1. Combine all ingredients in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer until it has reduced by half.  Blend for smoothness or leave it chunky.

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