How To Keep Your Fish From Sticking On The Pan

Frying fish is not as easy as it seems. It looks easy, but sometimes the fish you fry is just stuck on the pan and then destroyed into pieces when you try to pick it up. But you can try put a teaspoon of salt into the oil in the pan, and leave it for a couple of minutes before you heat and use it to fry fish.

Tomato Rice

For 3 portions.

Ingredients:

• 250 grams of rice, boiled half done.
• 25 grams of butter.
• 100 grams of onions, finely chopped.
• 2 cloves of garlics, crushed and chopped.
• 165 grams of beef meat, sliced.
• 125 grams of tomato paste.
• 1/2 teaspoon of salt.
• 1/4 teaspoon of pepper.
• 250 cc of water.
• 100 grams of fried cashew nuts.
• 2 tablespoons of fried onions.

Preparations:

1. Heat butter to saute onion and garlic until they smell good.
2. Put the meat into the sauted onion and garlic. Stir until its' color changed.
3. Put the tomato paste in. Add some salt and pepper.
4. Add rice and water. Cook in low heat with the lid on, while occasionally stirring the mixture until the water dried.
5. Add cashews, stir well.
6. Cook the mixture with a steamer pan.

Middle Eastern Rice

For 4 portions.

Ingredients:

• 200 grams of rice, washed and drained.
• 350 grams of lamb, cut into cubes shape.
• 75 grams of onion, finely chopped.
• 2 cloves of garlic, finely chopped.
• 2 tomatoes, chopped into chunks. 
• 1 tablespoon of tomato paste.
• 1/2 teaspoon of black pepper powder.
• 75 grams of frozen peas.
• 950 cc of broth.
• 2 bay leaves.
• 1,5 tablespoons of oils, for sauteing.

Mashed:

• 3 pieces of red chillis.
• 2 cloves of garlic.
• 1/2 teaspoon of coriander, fried without oil.
• 1/3 teaspoon of fennel, fried without oil.
• Salt.

Preparations:

1. Heat the oil to saute the onion, garlic and spices until they smell good. 
2. Put the meat in. Keep on stirring until the meats' color changed.
3. Put the rice and the rest of the ingredients in. Cook until the meat chunks are softened.
4. Steam the rice until cooked.

Aromatic Rice

For 4 portions.

Ingredients:

• 250 grams of rice.
• 25 grams of white gluninous rice.
• 375 cc of coconut milk from a half coconut.
• 2 stalks of lemongrass, take the white parts, finely sliced.
• 2 pieces of bay leaves.
• 2 pieces of orange leaves.
• 1 teaspoon of salt.
• 1 tablespoon of oil.

Mashed:

• 4 cloves of red onions.
• 3 cloves of garlic.
• 1/2 tablespoon of coriander, fried without oil.
• 1/3 teaspoon of cumin, fried without oil.
  

Springkles:

• 300 grams of shrimps, peeled.
• 1 piece of lemon, squeezed.
• 1 teaspoon of salt.
• 250 grams of grated coconut.
• 3 pieces of lime leaves.
• 2 tablespoons of palm sugar, crushed.
• 2 tablespoons of tamarind water/puree.
• Oil.

Preparations:

1. Boil the rice and glutinous rice with coconut milk, until the coconut milk dried. Steam the rice and coconut rice until cooked. Set aside.
2. Apply salt and lemon juice on the shrimps. Leave to drain. 
3. Fry the shrimps until half cooked with hot oil. Set aside.
4. Mix the grated coconut with all of the rest of the seasonings, stir well. 
5. Cook the grated coconut while stirring it, until the coconut dried. 
6. Serve the rice with grated coconut sprinkle.

Nasi Kuning/Yellow Rice

For 6 portions.

Ingredients:

• 500 grams of rice, washed and drained.
• 5 pieces of chicken gizzard, diced small.
• 300 grams of chicken breast, sliced.
• 2 stalks of lemongrass, take the white part and crushed.
• 2 pieces of orange leaves.
• 2 cm of galangal, crushed.
• 1/2 teaspoon of fine salt.
• 2 tablespoons of oil.
• 725 cc of coconut milk, from a half part of a coconut.
• 2 cloves of garlic.
• 2 teaspoon of roasted coriander.
• 2 cm of turmeric.
• 2 cm of ginger.
• 100 grams of fried soybeans.
• Shredded beef.

Preparations:

1. Steam the rice until it is half cooked. Set aside. 
2. Crush garlic, roasted coriander, turmeric and ginger.
3. Heat the oil, saute the crushed ingredients until it smells good.
4. Put lemongrass, orange leaves, galangal, and salt in.  Stir until they're wilted.
5. Add the gizzard and chicken breast.
6. Wait until the color changes, before pouring the coconut milk.
7. Wait until the mixture boiled, then put the rice in.
8. Cook the rice until the coconut milk dried.
9. Steam the rice with a steamer pot until the rice cooked.
10. Serve with fried soybeans and shredded beef sprinkle.

Holly Mocktail

For 5 glasses.

Ingredients:

• 500 grams of manalagi mango flesh.
• 100 grams of caster sugar.
• 500 cc of ginger alle.
• 5 tablespoons of lemon juice.
• 1/2 teaspoon of salt.
• 1 tablespoon of chopped mint.
• Ice cubes.

Preparations:

1. Mix sugar, mint leaves, lemon juice, ginger alle and ice cubes with a blender.
2. Pour into serving glasses.