Combine beans, garlic, ginger, rice wine and soy sauce in a small bowl.
Place each salmon fillet on a banana leaf (or foil square) and season. Top with bean mixture. Gather leaf at top and fold edges to seal. Tie with butcher's twine to secure. Steam, covered, for 5 mins, or until cooked to your liking. Unwrap and sprinkle with chili and cilantro.
Heat oil in a frying pan until slightly smoking. Pour over salmon. Serve with steamed rice.
Brown pork in skillet until cooked; drain off oil and set aside.
Add vegetable oil in a pot over medium-high heat.
Saute garlic for 1 minute.
Add pork and shallots, stir a few times.
Add water and the rest of the ingredients, bring to a boil.
Reduce heat, cover and simmer for 45 minutes, stirring a couple of times.
Uncover and cook for 15 more minutes.
Serve over steamed rice.
Place fish on a flat heatproof plate inside of a large bamboo steamer basket. Whisk together soy sauce, peanut oil and cornstarch. Season then pour over fish. Arrange mushrooms, ginger and snow peas over fish then cover with steamer lid. Steam for 5 mins, or until cooked to your liking.
Serve immediately with steamed rice.
Heat half of the oil in a medium saucepan on high heat. Add onion; cook 3 mins, until soft. Stir in curry paste; cook 2 mins, until fragrant. Reduce heat to low. Stir in coconut milk, beans and 1/2 cup water. Simmer, stirring occasionally, 5 mins.
Meanwhile, heat remaining oil in a large skillet on high heat. Cook shrimp 2 mins each side, until shrimp turn pink.
Ladle beans and curry sauce into serving bowls. Top with shrimp. Sprinkle with cilantro and serve with steamed rice.
Heat oil in a medium saucepan on high heat. Add onion and saute for 2-3 mins, until tender. Stir in tikka masala sauce and 1/2 cup water. Bring to a boil and add peas. Reduce heat to low and simmer for 4-5 mins.
Add eggs and stir gently to combine. Simmer for 2-3 mins, until heated through. Serve curried eggs with steamed rice and a dollop of yogurt.
Heat oil in a wok or large frying pan over high heat. Stir-fry onions, chili, garlic and ginger for 1 min, until fragrant. Add mussels, oyster sauce, soy sauce and sugar. Stir-fry for 1 min. Add stock, cover and steam for 2-3 mins, until mussels open.
Sprinkle with cilantro leaves. Serve with steamed rice.
WASH THE RICE: Rinse under running water, rubbing
Prepare steamed rice, or use leftover rice.
I usse white long grain rice.
ay leaves and serve with steamed rice.
anilla until well blended. Add steamed rice.
In small bowl beat
In a skillet over medium heat, heat the oil, then add the green onions, carrots and any other vegetables. Cook for about 5 minutes.
Add the eggs and cook until it scrambles. Cut up the eggs into small pieces.
Add the steamed rice to the vegetable/egg mixture and mix well.
Add the butter, soy sauce, salt and pepper to the rice and mix well.
Sprinkle with sesame seeds if desired. Serve immediately.
Boil the rice in a pot using three cups of water until the rice is ready.
Add the garlic to a large skillet, cooking on medium heat.
Add the corned beef and cabbage when the garlic is turning a slight brown color (don't let the garlic cook too long or it will be bitter).
Use a separate skillet to cook the egg.
When the corned beef and cabbage start to heat, and the garlic turns golden brown, stir in the cooked egg, then the steamed rice.
Season with pepper and serve.
br>Serve poured over steamed rice or with rice on the side, as
Saute onion, garlic and green pepper, then add meat (cook if not already cooked).
Add steamed rice and add 1/2 cup soy sauce. Mix ingredients.
Add cubed scrambled eggs.
Scramble eggs and chop after cooking.
Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
Break off chunks of steamed rice and mix with vegetable, egg and chicken.
Add sesame seed and salt and pepper, stirring well.
Add butter and soy sauce into the mixture, stirring well until done.
Saute onions and peppers in oil.
Add meat to sear and brown. Chop greens very fine and add to pot and cover for 2 to 3 minutes, until greens appear slick.
Stir and add other ingredients.
Simmer for 10 to 15 minutes on low heat.
Serve over steamed rice.
Stir-fry bacon, garlic, onion and ham.
Drain.
Add oil and scramble eggs.
Add spring onion, peas and carrots, bean sprouts and pea pods.
Fry for 2 minutes.
Add steamed rice and the rest of the seasonings.
Fry for 5 minutes.
Top with sesame oil and serve.
Melt butter in a heavy skillet; add onions, green pepper and celery.
Brown lightly.
Add sage, salt and tomato juice and bring to a boil.
Add shrimp and simmer 30 minutes.
Serve on steamed rice.
Serves 4.
lightly.
Place a little steamed rice in each lettuce leaf and
In a large bowl, combine mashed potato, salmon, curry paste, 1 tbsp flour, peas, spring onion, cilantro and chili pepper. Season to taste and mix well. Shape into 8 flattened patties. Arrange on a plate and chill 15 mins.
Dust patties with remaining flour, shaking off excess. Heat oil in a large frying pan on high. Cook, in 2 batches, 4-5 mins each side, until golden-brown. Drain on paper towels. Serve with steamed rice, steamed broccoli and a drizzle of sweet chili sauce.