decided to fry stingrays for dinner. wanted to do the grilled version but thought that it’s going to be very very messy and smoky.
here’s my recipe for the fried version.
- tamarind pulp
- chilli powder
- ground black pepper
as usual, i’m not going into the quantities. the quantities i use are for a family of 6 so if i were to put down the quantities, it’s not going to be of much use to anyone. better for everyone to try out on their own what’s the proper amount.
my only regret is i didn’t fry the stingray long enough for it to be crispy. anyway, it’s my brothers’ new favourite dish.
made this chicken soup from scratch. kind of.
- whole chicken, chopped into bite size pieces
- corn, chopped
- large potatoes, chopped
- carrots, chopped
- celery, chopped
- salt and pepper to taste
- knorr chicken cube
- mixed herbs
- large onions, chopped into quarters
decided not to write down the quantities of the ingredients i used. the quantities i use are for a family of 6 and it’s purposely made with having leftovers in mind. reason for having leftovers is i’m lazy to cook for lunch. and in case i have something on and i’m not home, my little brothers can just microwave the leftovers.
since I was home on sick leave today, i decided to cook dinner. haven’t been cooking dinner in a while ever since i started working. made risotto and damn. for my first ever try at making risotto, i’d say it went perfectly well. here’s my recipe:
- 1 can of mushrooms, sliced into small pieces
- 1 can of cream of mushroom soup
- 2 cubes of chicken stock
- 2 onions, chopped finely
- 2 tablespoons of chopped garlic
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 3 tablespoons of canola oil
- 2 cups of rice (uncooked)
- salad herbs
- pepper (black and white, freshly grounded)
- in a large bowl, mix the 2 cubes of chicken stock with roughly 4 cups of boiling water. mix and stir well. set aside.
- in another large bowl, mix the cream of mushroom with the stock from the canned mushrooms. stir well and set aside.
- in a medium or large pan, melt the butter on high heat and mix it with olive oil. throw in the garlics and fry for roughly 1 minute before adding in the onions. continue frying both until they turn sort of golden brown.
- throw in the sliced mushrooms and continue stir frying for another 1 minute.
- now add in canola oil. after the oil heats up suffiently, add in the uncooked rice. stir fry for 3 minutes, making sure the rice is thoroughly coated with oil.
- add in the mushroom soup. continue stirring till the mushroom soup is absorbed.
- add in the chicken stock slowly, 1 cup at a time until the stock is absorbed. continue till there is no more stock left. by now, the rice should be soft yet firm. sprinkle salad herbs and freshly ground pepper to taste.
for those who would like to try it, do leave me a note and let me know if it’s nice. i’d like to know how else this could be improved. thanks!