1pack Egg Noodles
1/4 lb lb grated carrots
1/4 lb French Cut Beans
1/4 lb Diced cabbage
2 eggs
1 onion
2 tomatoes
1/4 lb butter (or margarine)
to taste salt
Thaw the beans and remove any excess water using a paper towel Add the noodles to boiling water and leave for 2 minutes. Take out and allow excess water to drain.
Add a little butter and fry the eggs. Stir while frying them to break into small pieces. Remove the egg and place in a dish to be used later. Add butter to a large pan at medium heat. Add the onions first and fry for 1-2 minutes until brown. Then add all the vegetables and fry for 3 minutes. Add salt. Mix in the noodles and the fried egg.
2 cups Thick Coconut Milk
6 Eggs
1/2 lb Brown Sugar
Pinch Cardamoms (Optional)
3 Cloves (Optional)
Raisins, Cashew,
Beat the eggs in a mixer. Add the coconut milk, brown sugar cardamoms and cloves to the beaten eggs mix well. Add the mixture into a pot and steam for 20 minutes. Add raisins.
Altrenatively the mixture can be added into multiple small aluminum bakimg foils and then steamed. The time required for steaming is about 5-10 minutes for this method.
2 cups Rice (Parboiled)
100 g Cashew
50 g Raisin
50 g Green Peas
250 g Shrimp
2 onions (diced)
2 oz Butter or margarine
1/4 cup vegetable oil
1/2 tsp. turmeric (or preferably Spanish saffron)
2 cloves
2 pieces cinnamon
1 piece lemongrass
to taste salt
Cooking the Rice
Add the butter to the saucepan and heat for a minute at low heat. Add the rice and water. A easy way of measuring the right amount of water would be to add the rice, stick in the index finger on surface of rice and fill water upto the 2nd joint of the index finger (a little less is also fine). Add salt and turmeric and bring to boil (if not in rice cooker). Then turn the heat to low cover and leave for 15-20 minutes. The rice should be ready by then.
The other stuff (to be done while rice is cooking)
Add oil to a large pan and heat. Fry the shrimps until brown (well done). Remove the shrimp. Add the cashew, raisins, green peas, onion with the cloves cinnamon and lemon grass and fry for about 5 minutes or until onions are a brown color. Remove from fire and wait for rice. Finally when the rice is ready add the rice, shrimp and the rest and mix well and maybe heat for about 3-5 minutes.
The flavor is enhanced if the mixed rice is kept (refrigerated) for about 6 hours and then reheated (microwave) prior to serving.