Fried Rice any style

You can make any type you want but the salient facts remain the same. 

You need day old white long grain rice. The best results come from using long grain and jasmine rice. The jasmine enhances the flavor and aroma of the cooked rice. Use oyster sauce for most of the salt. Use a good portion of Chinese cooking wine for aroma and flavor. Use tofu to add more protein.I prefer extra firm tofu for frying cut into small pieces. Ginger, garlic, bean sprouts, finely shredded cabbage like Napa, shallots, scallion, carrots, peas, chicken or pork or shrimp or a mixture of one or more of these, Marin and sugar for sweetness, white pepper. Some chefs use turmeric to add color, but there is plenty of things that have color. Each of these must be quickly stir fried in a hot wok, the set aside to be added once everything is added. All ingredients must be ready to be used. The rice needs to be separated from big chunks into free kernels. The best tool is slightly wet hands. Whip the eggs. Add liquid ingredients to a bowl. Fish sauce and sesame oil (hot) are often used for extra flavor. To the oyster sauce, add rice wine so it’s not forgotten, Marin, Fisk sauce, sesame oil. It’s okay to add the sugar to the liquid!

2 cups Day old rice ( jasmine and long grain)t

3 Shallots

4 scallions

1/2 cups finely chopped carrots

1/3 cup frozen baby peas (can’t get fresh)

1/2 cup mung bean shoots

1/2 cup very fine chopped cabbage

Shaoxing wine

Marin

Fish sauce

Sesame oil, hot

Oyster sauce (about 1/4 cup to start, use more for added salt)

Ginger

Garlic

A few fermented black beans

Eggs, farm fresh, scrambled, three or more

Pepper, white

Tamari( for saltiness)

Pork, chicken or shrimp (protein) pork should be pork butt, chicken prefer dark meat like thigh, shrimp should be peeled, can use small octopus, small clams shelled, lobster, or scallops or some combination of one or more of them. If using a combination of these, cook them separately, so each cooks at their own rate which will be different!

Cook each in a hot wok, and set aside

Cook eggs in a bit oil (hot the better)

Cook meat or shellfish, one at a time

Cook shallots

Cook ginger, garlic, black beans then add carrots, mung bean, cabbage

Cook rice then add all liquids including all sauces and hot oil

Combine all cooked ingredients. Adding in all, eggs, shallots, meat, shellfish, vegetables mixture, rice with all liquids. Add pepper, scallions. Correct the seasonings!Toss to combine all ingredients and serve.

Sweet & Sour Pork Belly

This dish is loved by Americans even if it’s not really from China.. This is inspired by Marion.

Green Bell pepper, cut uniform 1 1/2 by 1 inch

Red Bell pepper, cut uniform 1 1/2 by 1 inch

White onion, cut uniform 1 1/2 by 1 inch

Fresh pineapple

2 scallions, cut 1 inch 

1 thumb of ginger, cut up super fine

1 garlic clove, cut up super fine

Pepper and salt as required

Peanut oil

Sauce

1 cup  Dole pineapple juice 

3/4 cup light brown sugar (packed)

1/3 cup rice vinegar 

3 tablespoons ketchup

2 tablespoons soy sauce (or tamari)

3 drops red food coloring 

Soak the skinless pork belly for 15 minutes.  Add the pork to a bowel of corn starch to coat. Shake all pork belly to remove excess corn starch. Cook well until crisp. Do multiple batches to avoid crowding. 

Then cook it in a hot wok, cook the pineapple til browned a bit. Next cook the onion and bell pepper til done. Add all the pork belly, vegetables, ginger and garlic, and prepared sauce. Cook 1 minute, add scallions and serve. If you do not like raw scallions, cook I minute more. Correct seasoning before serving.

Best Sweet & Sour Sauce

1 cup  Dole pineapple juice 

3/4 cup light brown sugar (packed)

1/3 cup rice vinegar
As needed, corn starch

3 tablespoons ketchup

2 tablespoons soy sauce (or tamari)

3 drops red food coloring 

Egg Fu yung

This is basic goodness.

Ingredients:

• 1 shallot, minced
• 2 garlics, minced
• 1/2 green bell pepper, diced
• 1 celery stalk, chopped
• 1 cup bean sprouts
• 10 medium shrimps, peeled and deveined
• 4 eggs

Sauce:

• 3/4 cup home made chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Chinese rice wine
• 1 teaspoon sugar
• 2 teaspoon corn starch

Pastilla Leaves from Moroccan Cusine

From chomicha cuisine

Pastilla leaves

A glass and a quarter of flour

A glass of water

2 pinches of salt

Make the slurry free of lumps.

Put in blender,a make  a slurry. 

Cook with a pastry brush  a Teflon pan  over boiling water until the pancake begins to lift from the edges. This will keep them supple and easy to peel.

Before layering , Coat these with a brush with a brushing. These Mini pastillas with fish and seafood by wrapping the later around the food.

6 

of oil.

Pastilla (Moroccan Arabic: بسطيلة‎, romanized: basṭīla) is a traditional Moroccan dish in the form of a sweet, savory meat pie or spicy seafood pie with werqa (ورقة), leaves of dough similar to phyllo. It is said to be of Andalusi origin and is historically documented to be consumed in Morocco, and more recently introduced to Algeria, and Tunisia.^[1][2] It has more recently been spread by Moroccan emigrants to France, Israel, and North America. Pastilla is said to be "uniquely Moroccan, intricate and grand, fabulously rich and fantastical

Baked patatoes

They are the best baked potatoes I’ve ever had! Thanks to Cook’s Illustrated for creating such a simple yet genius recipe.

A few simple steps are what turn a good baked potato into the best baked potato.

The best varieties include russet, Desiree, Estima, King Edward and Maris Piper.

• A quick salt brine. It adds great flavor to the skin and even seeps into the potato a bit in the areas where pierced.
• Using high heat. That 450 degree F temperature prevents leathery skin.
• Taking the temperature with an instant read thermometor. Taking the temperature of a potato? Yes, 205 degrees is the ideal temperature for a fluffy interior (then you’ll baste and add just 10 more minutes to that).
• A light basting of vegetable oil crispens up the skin. But only add at the last 10 minutes or you’ll end with soggy skin. (The brine and basting is why you need to use that baking sheet and and wire rack).
• Cutting the potatoes open immediately after baking. Otherwise they’ll sit and steam inside and become heavy. The fluffy interior is everything, I’m telling you.

Baked Potatoes Ingredients

If you’re serious about cooking baked potatoes perfectly every time, here’s what you’ll need:

• 4 (7 – 9 oz) potatoes
• 1/2 cup warm water
• 2 Tbsp salt
• 1 Tbsp peanut  oil (don’t use olive oil or it will smoke at this high heat)
• Desired toppings, such as butter, pepper, cheddar, chives, bacon, sour cream
  

Chicken Afridafa

Chicken Afritada or afritadang manok is a type of Filipino chicken stew with tomato based sauced. It is a simple dish that can be cooked on regular days. It is perfect for lunch and is better when eaten with warm white rice.

• 1 ½ lbs. Chicken cut into serving pieces
• 2 piece potato cubed
• 1 piece carrot sliced
• 1 can of tomato paste (small)
• 3 pieces polish sasauge
• ½ cup green peas 
• 3 pieces bay leaves
• 1 piece red onion chopped
• 2 teaspoons garlic minced
• 3 cups homemade chicken broth
• ½ teaspoon sugar
• 3 tablespoons  extra virgin olive oil
• Salt and ground black pepper to taste

Instructions

• Heat the oil in a cooking pot. Saute onion and garlic until the onion softens.
• Add chicken. Cook for 30 seconds. Turn it over and cook the other side for another 30 seconds.
• Pour tomato paste and chicken broth. Cover. Let boil.
• Add dried bay leaves. Cover the cooking pot. Continue to cook in medium heat for 30 minutes.
• Add sasauge and carrot. Cook for 3 minutes.
• Add potato. Cover the pot and cook for 8 minutes.
• Add green peas (frozen). Cook for 2 minutes.
• Season with salt and ground black pepper