Showing posts with label Rice Recipe. Show all posts
Showing posts with label Rice Recipe. Show all posts

BLT Egg Wrap


Cook the chicken or turkey bacon in non-stick skillet over medium heat or in microwave until
crisp; fold in half and set aside. 
Wipe skillet clean. Whisk together egg, onion powder, salt and pepper in small bowl.
Pour mixture into skillet; cook, stirring slightly, over medium heat.
 Asmixture begins to set, gently move spatula across bottom and sides of skillet to form large, softcurds.
 Cook until eggs are thickened and no visible liquid egg remains, but are still moist.
Spread tortilla with mayonnaise.
Place lettuce on top; add chicken or turkey bacon, egg and tomato.
Fold, wrap and serve.
Source: fooddaycanada
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Kimbap Recipe


Preparation:

  1. When rice is almost cooled, mix with sesame oil and salt.
  2. Stir fry carrots briefly with a dash of salt.
  3. Stir fry cucumber with a dash of salt.
  4. Whisk eggs until evenly yellow and fry into flat omelet.
  5. Cut cooked egg into long strips.
  6. Cook bulgogi according to recipe directions.
  7. Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.
  8. Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).
  9. Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.
  10. Lay the other fillings down on top.
  11. Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.
  12. As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
  13. Spread a tiny dab of water along the top seam to hold the roll together.
  14. Set aside and continue with other seaweed sheets.
  15. Cut each roll into 7-8 pieces.
Source: koreanfood


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Spicy Korean Rice Cakes

This Korean dish of cylindrical rice cakes (duk) covered in a thick , spicy sauce is a popular street food in Korea. It is eaten as a casual meal at home or as a drinking snacks.

Preparation:

  1. Soak rice cakes (duk)for about an hour in cold water.*
  2. In a pot, mix 3 cups water with kochujang, kochukaru, garlic, sugar, and soy sauce.
  3. Bring to a boil.
  4. Add fish cakes.
  5. Bring to a boil.
  6. Add the mushrooms, cabbage, and rice cakes.
  7. Bring up to a boil again, simmer for about 3 minutes, and then turn off the heat. The sauce will thicken upon standing.
Source: koreanfood
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Creamy Rice pudding



Here the simple recipe of rice pudding that you can do by yourself



Ingredients:


¾ cup uncooked rice
cups milk , divided
1/3 cup white sugar
¼ teaspoon salt
egg, beaten
2/3 cup golden raisins
tablespoon butter
½ teaspoon vanilla extract











Directions:

Boil 1 ½ cup of water in a sauce pan; add the rice and stir. After stirring reduce the heat to low and simmer for 20 minutes.

Get another sauce pan combine 1 ½ cup cooked rice , 1 ½ milk , sugar and salt. Cook over medium heat until think and creamy then add the ½ cup milk , beaten egg and raisins and cook for 2 minutes while stirring constantly.


Remove from the heat, add the butter and vanilla.


Serves.(good for 4 person)



Source: allrecipe.com

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