I love my new camera!! The best feature is its low light performance. I cook mostly in the evening or at night and could never take a decent picture (I don't have a lightbox) and my previous camera never did justice to the food. That problem is solved now!! Ofcourse the best pictures are still captured in natural light, but when there's none, a
I have been a little busy recently, have so many posts in my drafts and I had another one ready when I realised that the deadline for Taste and Create is this weekend. I was paired with Corina from Searching for Spice. There were a couple of sweet dishes I had decided to try but in the end I chose this yummy rice dish (been having too much dessert lately!!). The only change I made was to add some leftover rotisserie chicken. A wonderful one pot meal, with all my favorite things in it!!
1 cup basmati rice
3 shallots, finely chopped
1" piece of ginger, finely chopped
3 cloves of garlic, finely chopped
2 small chilies, finely chopped
1 tbs chili sauce (I used siracha)
2 tbs soy sauce
1 tsp brown sugar
1 red pepper, cut onto small strips
15 green beans, chopped into 1" pieces
1 chicken breast, cooked and cut into small pieces
1/2 cup small cooked shrimp
2 tbs oil
salt to taste
spring onion greens for garnish
Cook the rice. When still warm, separate the grains with a fork and keep aside to cool completely.
Heat a little oil in a wok. Beat the eggs lightly and add to the pan. Sprinkle some salt. Flip after a couple of mins and cook till done. Remove and keep aside. When cool cut into strips.
Heat the remaining oil in the same wok. When smoking hot, add the shallots, ginger and garlic. Saute for a minute and then add the vegetables and little salt. Fry for about 2 mins and then add the shrimp and chicken and fry for another minute. Add the sauces and mix well. Add the rice and fry till well combined and heated through.
Serve hot topped with green onions and omelette strips.