Famous Foods

By : Chandranique Jones

Fried Rice
Directions

Melt oleo in large non-stick skillet.

Add onion, celery, and carrots.
Saut until onions are transparent and
carrots are crisp tender, about 5
minutes.
Add peas and cook one minute more
until peas are thawed.
Push veggies to one side of skillet.
Scramble eggs in empty side of skillet
after the oleo spreads from veggies.
Mix eggs into veggies and season with
pepper.
Add soy sauce.
Then slowly mix in rice by the spoonful
until all rice is added and all
ingredients are well blended.
Fry until steamy hot stirring often.

Ingredients

3cups cold leftover

cooked rice
12-1cupoleo
1mediumonion(chopped)
2stalkscelery(chopped)
2carrots(diced)
1cup frozen peas
3eggs(beaten)
14-12cupsoy sauce(to taste)
pepper

Curry Puf

Directions
Cook the Curry Potatoes and Chicken first.
1. Fry the onion and shallot in the oil.
2. Add in the chicken and stir fry till done.
3. Add in the pre-cooked potatoes, curry paste, light soya
sauce, salt and water.
4. Cook on low heat, stirring constantly, till quite dry. Remove
from heat.
To make the Short Crust Pastry,.
1. Sift the flour with salt.
2. Cut the butter into thin slices.
3. Rub the butter quickly and lightly into with the sifted flour
with your fingertips; breaking the butter up into smaller bits
coated with flour. Lift mixture while rubbing-in to incorporate
air. Do not overhandle or the butter will melt and the mixture
will become sticky.
4. Add the cold water and mix it into a dough ball.
5. Spilt the dough ball in half.
6. Roll the the dough out quickly on a floured board to about
0.4cm in thickness.
7. Use a bowl or cutter of diameter 12cm to cut the dough into
circles.
Putting it All Together.
1. Pre-heat oven to 200 degrees celsius.
2. Put two tablespoons of curry on each dough circle.
3. Wet the edge and fold in half, pinching the edges together.
4. Arrange on a baking tray and glaze with eggs.
5. Bake on the top shelf of the oven for 20 to 25 minute

INGREDIENTES
3mediumpotatoes(9-10cm
lengthwise, cut into cubes
between 0.5-0.8cm)
1cupchicken, marinated with
teriyaki sauce (0.5cm cubes)
1largeonion, finely chopped
3shallots, finely chopped
4teaspoonscurry powder(mix
with water to form a paste)
1teaspoonlight soya sauce
1teaspoonsalt(add more or
less to your preference)
3tablespoons oil
1 cupwater
2