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Food and Recipe BRINGHE

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 23, 2015.

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    1 piece green bell pepper, roasted, peeled and cubed

    2 eggs, hard-boiled then sliced

    60 ml oil

    250 g chicken *phcorner* fillet or thigh fillet, cut into strips

    1 medium onion, finely chopped

    3-4 cloves garlic, peeled and diced

    200 g regular rice

    200 g sticky rice

    500 ml water

    250 ml coconut milk

    2 teaspoons turmeric powder

    250 g medium shrimps, peeled and de-veined

    100 g cooked ham, cut into 2-cm squares

    100 g frozen green peas, thawed

    Salt and pepper to taste

    Heat half of the oil in a casserole and saute the chicken strips until cooked.

    Remove chicken from pan and set aside.

    Pour in remaining oil and saute onion until transparent.

    Add garlic and saute a further 1 minute.

    Add both kinds of rice and stir to coat in oil.

    In a large bowl, blend together water, coconut milk and turmeric powder then pour into casserole.

    Cover and simmer until rice is done, about 25-30 minutes.

    Meanwhile, in a steamer, steam the shrimps until cooked and evenly pink in color.

    Remove from heat and set aside.

    When rice is fully cooked, stir in the shrimps, the chicken strips, cooked ham and green peas.

    Season with salt and pepper and serve.

    Garnish with bell pepper and sliced egg.

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