Fried Rice with a Twist

 This is a simple yet healthy and delicious quick fix. Served as lunch or dinner. Video has been uploaded on my YouTube Channel "Asmie's Kitchen" Don't forget to subscribe to my YouTube Channel for more exciting recipes. 

Ingredients:

1 cup parboiled rice

Fried Fish (deboned)

1/4 cup crayfish

3 boiled eggs

1 cup blended red bell peppers, onions, ginger, garlic & fresh curry leaves

1/8 tsp crushed locust beans / iru (daddawa)

1/2 tsp Asmie's Kitchen Malaysian Curry Powder

1/2 tsp Asmie's Kitchen Secret of Cooking Spice

1 tsp Asmie's Kitchen Jollof Rice Spice

2 stock cubes

Few sprigs of fresh curry leaves/ basil leaves

1/2 cooking spoon oil

 Method

Heat some oil in a pan and fry the locust beans for a minute on low flame. Fry onions till translucent. Stir in blended red bell peppers, onions, ginger, garlic & fresh curry leaves. Fry for 5 minutes on medium flame. 

 Add fried fish, ground crayfish, fresh curry leaves, crushed stock cubes, spices and carrots. Stir and cook for 5 minutes. Stir in the parboiled rice, stir to combine. Cover the pot and cook for 5 minutes on low flame.©Asmie's Kitchen

All right reserved. No part of this recipe should be copied or transmitted in any form by any means without the consent of the copyright owner ©Asmie's Kitchen

Green Vegetable & Egg Stew

 If you are looking for a simple stew to make, try this. You will love it. It's not only simple but healthy and delicious too. Serve with white rice, yam, sweet potatoes, etc Video has been uploaded on my YouTube Channel. Don't forget to like and subscribe to my YouTube channel for more exciting recipes.

  Ingredients:

1 cup chopped ugu leaves

3 cups blended tomatoes, red bell peppers, onions, ginger, garlic 

1 satchet of tomato paste

4 soft boiled eggs

1/8 tsp cumin seeds

1 tsp red bell pepper flakes

3 stock cubes

A dash of salt

1 tsp thyme

1/2 cup oil

Method

Heat some oil in a pan. Pour the blended tomatoes, red bell peppers, onions, ginger and garlic

 Stir and cook for 15 minutes. 

   Add the satchet of tomato paste and season with salt, stock cubes, thyme and dried red bell pepper flakes. Stir and cook for 5 minutes.

  Add the chopped ugu leaves and boiled eggs. Stir. Cover the pot and allow to simmer for 5 minutes.

  Serve with white rice, yam or potatoes.© Asmie's Kitchen

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner © Asmie's Kitchen