Cooking made easy

1. Five spice powder or cinnamon powder is very strong, we only want to add a tiny bit to give our fried rice an enhanced flavor and at the same time not overpowering it.
2. Generally long grain rice are better for making fried rice because it has less moisture than the short grain rice. If you like the crispy texture of the fried rice, please refer to my early post Fried Rice with Chinese sausage.
   

1. Separate the egg whites from the yolk, and beat the yolk
2. In a medium sized pan, heat 1 tablespoon of peanut oil over medium heat, add in the bacon, cook until crispy (about 8 minutes), turning occasionally. Once cooked, place bacon on a paper-towel to drain the grease. Cut length-wise into thin slices.
   
3. Discard the bacon grease, put in the sliced onion. When onion is soft (about 5 mintues), add in the sliced mushroom and wine, when mushroom is soft and the wine is almost evaporated (about 3 minutes), then add in the egg white and cook for 1 minute.
   
4. Meanwhile, in a wok, heat 1 tablespoon of peanut oil over medium heat, when the oil is hot but not smoking, add in the egg yolk, let it cook in the oil for about 30 seconds, then break it into pieces with your ladle or spatula.
5. Add in the rice, using the back of the ladle to press the clumps of rice against the wok to break it apart. The goal here is to break up the rice into individual grains. Keep stir-fry and press the rice, and toss the rice and egg regularly to help this process, until rice is sperated into individual grains (about 10-15 minutes) .
   
6. Now add in the cooked onion and mushroom mixture into the rice, add in the soy sauce, five spice powder, and salt to taste. Stir fry until everything is mixed together and turn off the heat. Add in the bacon and scallions then serve.

Brian and his Nasi Goreng packed lunch

Me on the same log where we ate our packed lunches

• A dry mix inspired by a traditional Tunisian recipe with a fiery kick, softened by mint and caraway. 

• Blended to create fresh and fragrant soups and curries, this seasoning blends purple basil with ginger, coriander leaf and chilli.

• Italian sausage
• pepperoni
• meatballs 
• kalamata olives
• mushrooms
• sweet peppers
• onions 
• tomatoes 
• sundried tomatoes  
• eggplant

Do you want to delicious Cranberry meals prepared? Cranberry preserves, cranberry orange Marmalade and Cranberry raspberry preserves are 3 simple, fast and tasty Cranberry recipe-s, your productive juices flowing.

Below are recipe-s, so that you can try at home:

1. Cranberry preserves

Ingredients:

-2 medium-sized apples
-1 Cup sugar
3 / 4 Cup water
-4 1/2 Cup of cranberries
-1 Tablespoon of grated lemon peel
-1 / 4 Cup crème de Cassis

Directions:

-Schälen core and coarse dice you apples.
-Hitze sugar and water in heavy large saucepan over low heat, swirling Pan occasionally until the sugar dissolves.
-Fügen you the cranberries, apples and lemon zest. Bring to a boil.
-Reduzieren heat to medium and cook until consistency of thick jam, stirring often, about 20 minutes.
-Stir in Cassis to taste.
-Kühlen completely before serving (is in the refrigerator for 1 month saved be. available)

2. Cranberry Orange jam

Ingredients:

-2 Cup (1 lb) fresh or frozen cranberries
-1 Cup water
3 / 4 Cup orange juice
-1 / 4 Cup lemon juice
-4 Cup sugar
-2 Bags certo liquid pectin

Directions:

Location cranberries and water in a heavy bottomed out 8-10 qt pan.
-Bring to a boil over high heat; reduce heat and simmer uncovered until berries begin to pop (10 minutes).
Now, make-Drain of fluid.
Values you cranberries until smooth in a blender or food processor and whirl; Add reserved liquid, berries, enough to make 4 cups.

-Rückkehr Pan Berry puree.
-Stir in orange juice, lemon juice and sugar until well blended.
-Bring to the full rolling boil over high heat, stirring constantly; then one minute boil stirring.
-Entfernen from the heat and stir in pectin at once.
-Skim off any foam.

-Suppenkelle hot jam into hot sterilized half pint glasses, 1 / 4 "head space left."
Wheels and thread wipe clean, seal, blah, blah, blah.
Process for 5 minutes in boiling water bath.

Makes about 6 half pints.

3. Cranberry raspberry jam

Ingredients:

-6 Cup raspberries (3 pints)
-2 1/2 Cup sugar
-1 Cup of cranberries (12 oz bag)
-1 / 4 Cup fresh orange juice
1 grated peel of 1 orange

Directions:

You are be-Verrühren raspberries and 1 cup sugar in a medium bowl and for 1 hour.
-Rühren the cranberries and the remaining sugar together in a place and not reactive shallow Pan preserving over high heat.
-Rühren you constantly, so that the sugars not burn to the cranberries begin juice 5 minutes free.
-Continue cooking until all the cranberries have popped and the mixture is syrupy and comes to a boil.
-Skim off any foam that forms on top and cook and stir about 10 minutes until the mixture thickens. -Fügen you the raspberries and all their juice and boil for 10 minutes.
-Stir in the orange juice and zest for life.
-Entfernen you have a small amount of traffic to a saucer and place in the freezer for 5 minutes.
-If the mix wrinkles when tossed aside, is it ready. If not, Cook for 5 minutes and test again. -If the cans are the right consistency, the heat switch to a simmer and ladle into hot sterilized jars.
-Clean the wheels with a damp cloth and wipe seal with new cover and metal rings.
Process in a water bath warm water for 5 minutes.
-Remove, cooking, seals, check label and store.

Makes 4 a pint glasses.

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