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Video recipe: Rice with soy sauce - Philips Multicooker

Video recipe: Rice with soy sauce - Philips Multicooker


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A recipe for Rice with soy sauce or Rice in Asian style prepared at Philips MultiCooker

  • 2 measures Basmati rice (about 220 g)

  • 1 tablespoon fresh, chopped parsley

  • salt

  • 50 ml soy sauce

  • juice from 1/4 lemon

  • 1-2 teaspoons of sugar

  • 1/4 teaspoon hot pepper flakes

6

Bucataras

Supreme chefs

Tags: philips multicooker, cooker, philips, philips cooker, recipes Fasting food

Put the rice in the inner pot. Add water to the mark. Select the RICE program and press the START key. 2. Meanwhile, prepare the spicy sauce by mixing in a bowl the soy sauce with sugar, lemon juice and hot pepper flakes. 3. 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When finished, disconnect the device from the power source. ">

Put the rice in the inner pot. ">

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Video recipe: Rice with soy sauce - Philips Multicooker:

1. Measure 2 cups of rice. Put the rice in the inner pot. Select the RICE program and press the START key.

2. Meanwhile, prepare the spicy sauce by mixing in a bowl the soy sauce with sugar, lemon juice and hot pepper flakes.

3. When the program is completed, the Multicooker automatically switches to KEEP WARM mode.


4. When finished, disconnect the appliance from the power supply.

Tips sites


Tocata Meat Sauces

Girls, this is the sauce in question - if it boils for 3-4 hours and you fall asleep next to it: yawning: As for forum reasons with lacey girls, I put my ambition on pizzas and pasta and sauces.

I prepared this sauce in double quantities and put it in the freezer for the periods when lasagna was required in the house. But I also put celery, parsley and parsnip in it. This one is for pasta and pizza, and differs only in vegetables - a carrot.

I could never explain why it had to be boiled so much - it still remains a mystery to me. But if that's how it's written and seen everywhere, so be it!

So: put the meat to harden together with the onion and garlic, in the 4 tablespoons of oil. When the meat is lightly browned and 'grain by grain' is chosen, add the grated carrot. Heat a little more and then put the leek slices at the same time as the tomato paste - the leek needs to be hardened (I also realized that the leek gives the sauce a fresh smell, as soon as I add it) Make a small fire, put a lid on and boil for 2 hours, stirring and adding water as needed.

After 2 hours, add the peeled tomatoes with the broth they were in, the basil and oregano, the pepper, the salt and the sugar. Boil with a lid for another hour or so - until you see that the oil has been chosen on top, as in zacusca, all the ingredients are put on the bottom and sit there with the oil on them.

Now is the time to taste it, to see if it is quite salty, sour and sweet, spicy as you like. If this is the case, dissolve the starch in a cup with cold water, add it to the sauce and bring to a boil, two more.

In summer, when the greens are in shape, at the end, I add a handful of fresh basil and in some cases green parsley.

It keeps excellent in the freezer, so the time spent with it next to the stove is not a waste of time.


ARROW PILAF AT THE MULTICOOKER AND A CONTEST

Flanco gave me a Philips - MULTICOOKER device as a gift to test it and share your impressions at the end. I saw that it was tested before, but everyone followed the recipes in the book that came with the device.

It made me curious to test a new recipe, something improvised by me, so that I could say at the end if it suits me, curious and always improvised. Out of the 12 cooking programs and 22 temperature settings, I set out to test a recipe in which to use the stewed cooking program and the pilaf preparation program.
I like pilaf, I'm a fan of rice-based recipes, so I started with the idea of ​​preparing a pilaf. And because the Easter holidays are approaching, I combine the pleasant with the useful and I bring you a new recipe for pilaf with mutton (we can use lamb or goat meat).
We turn to the facts first, then tell you the conclusions. Here's what we need:

INGREDIENT:

300 g mutton
200 g of rice
1 small onion
1 piece of leek (about 10 cm)
3 tablespoons oil
650 ml water
A few peppercorns
1 saffron powder
salt
green parsley

Put the onion, leek and meat cut into cubes, along with 3 tablespoons of oil and 50 ml of water in the inner pot.

Put the lid on, press the menu button repeatedly until you reach the simmered cooking program, set the time to 20 minutes (the time scale goes every 10 minutes) and start! After 15 minutes I turned off the device and switched to the pilaf program. After another 15 minutes I added the rice, the rest of the water, a few peppercorns and a little saffron (as we grab between two fingers).

A few minutes before the end of the program, add salt and finely chopped green parsley.

When the program is finished, the appliance switches itself to the KEEP WARM program (the food stays hot).
The smell in my kitchen was so full of inviting aromas that I didn't last long and went to taste it.
Conclusion: DELICIOUS.

Now let me tell you my impressions:
1. Overcoming the fact that I like to cook and I don't find this a chore, with this device everything becomes easier and faster. It is a great achievement to have someone else do the work for me
2. I didn't smell fried onions and meat in the house
3. The food did not stick to the pot and there was no need to guard the pot for fear that I would smoke the food
4. I had much less steam in the kitchen
5. Keep food warm and keep the flavors
6. The pot is very easy to wash
7. Very easy to use
8. It can be programmed to cook while I'm gone, and the food will be hot when I get home
9. It has a handle that does not heat up, so it can be easily moved anywhere and at any time
10. Ultra elegant and incredibly versatile, it will find its place in any modern kitchen.

Considering the time saved in the kitchen and the fact that the food prepared by him is tasty and aromatic, I recommend it with all conviction.

You will also be able to convince yourself of his qualities during the life demonstrations that will take place in Flanco stores in Sun Plaza, Promenada and Unirea in the days of April 10, 11, 17 and 18 from 17.00 and in April 12 from 11.00 and 18.00

Given the pleasant experience I had with the Philips multicooker, I invite you to leave a comment on this post in which you tell me what recipes you would like to cook with its help until 13.04.2014, 21.00 .

Your comments can bring you a useful and beautiful prize, like an Easter gift, from Flanco: a Philips Hr2100 / 00 blender.

The winner will be drawn using Random.org on April 14 and will be displayed later in this post. He will have 48 hours to send the contact details. If this deadline is not met, a new draw will be made.
The contest is addressed to persons domiciled in Romania.

Here is the list of those who left comments:

And the winner of the draw is the comment number 180:

Congratulations!
We are waiting for your contact details (address and telephone number) within 48 hours.


For Chinese pork with rice and egg, cut the meat into 3-4 cm strips and brown it in a little oil, then take it out on a plate aside.
The pepper is cut into long strips, the hot pepper is sliced, the carrot is also sliced, the onion is finely chopped, and the leek is sliced, including the leaves. Cook for a few minutes in the remaining oil from the meat, then add the meat again, soy sauce and chili sauce. Preferably a wok is used. Do not add salt, as soy sauce is generally salty.
The vegetables together with the meat are not left on the fire for more than 5 minutes.

The rice is prepared like this: It is boiled with water and salt (for a cup of rice, 2 cups of water). Meanwhile, beat 2 eggs well, with salt and put them in a pan with a little hot oil, stirring quickly and continuously with a fork so as to make small strips if they are not crushed well, grind with a fork. Add the boiled rice and mix vigorously for 2-3 minutes.

Egg rice is served with Chinese pork with vegetables.
Good appetite!


Method of preparation

The pie sheets are left to thaw overnight in the refrigerator.
We start preparing the vegetables.


The carrot is cleaned, washed and cut into very fine sticks - I used the borner grater.
Chop the onion as finely as possible - I also used the terminal scraper.
Put the bean sprouts in a strainer.
Bamboo is cut into strips.
Wash green onions well, cut into 5-6 cm pieces, then lengthwise into two or four if they are wider.
In a wok, heat the favorite peanut oil (I of course didn't have it on hand, so I used olive oil).
We harden the green onion, after 1 minute we add the carrot, after another minute the cabbage and so on until all the ingredients are consumed.
Sprinkle everything with 2 tablespoons of soy sauce and turn off the heat.
Leave to cool.
In a package of pie sheets we find 14 sheets of approx. 32x35 cm.
If we had used rice sheets, we would have needed 16 sheets with the dimensions of 16x16cm.
So we have to cut the pie sheets into 16cm by 16cm pieces.
We will throw away the remaining strips.
We will get 14 sheets x4 = 56, a lot for our composition, so I decided to put 2.
So calculating, we will be able to make 28 packages.
Beat the egg well in a bowl and proceed as in the pictures.


On a kitchen counter we place the 2 overlapping pie sheets.
Grease the edges with a beaten egg brush.
In a corner we put a spoonful of hardened vegetables.
We roll - not very tight that we have great chances to break the dough, up to half.
Bring the sides to the middle, then roll to the end.
We try not to overdo the dough with the brush and not to put them on top of each other after assembly so that they do not stick to each other.
In a saucepan with a smaller diameter heat oil (the packages will have to be immersed in oil - so the oil must be at least 4 cm high) - if we use a large pan we will have to put much more oil.
Fry the packets in turn on both sides over a suitable heat.
Remove on a paper towel to absorb excess oil.
Serve immediately with hot sauce.


Good appetite!
PS: Cabbage can be replaced with rice noodles, rice leaves are replaced with pie sheets and we can be inventive with used vegetables.
But if we replace too many, there will be no more Chinese packages, right?


We prepare the filling for the first time: we drain the vegetables from the jar, we heat a wok with 2 tablespoons of pistachio oil (I had it), you use sesame oil, if you have it. Put in the pan the finely chopped champignon mushrooms, the carrot put on the grater with small mesh and sliced ​​green onions. Let everything simmer until the vegetables are fried and the juice is reduced. Add the drained vegetables from the jar, mix and continue frying for another 5-10 minutes. Season with soy sauce, Piri-Piri hot sauce, salt and pepper, sweet and sour sauce and be sure to taste to your taste.


For assembly: prepare a bowl of hot water on the work table, in which you will immerse the rice sheets for about 30 seconds. You will realize how long it is enough to hold them when working with them, they become soft and easy to roll.

After soaking the rice sheet, I placed it on a clean, damp kitchen towel, put a spoonful of filling at the base of the sheets, rolled, gathered the ends and continued rolling until the end. Do the same with the rest until we finish the composition. When we finish them all, we fry them in palm oil until they are browned on all sides. I served it with a salad and cherry tomatoes and a slightly spicy sweet and sour sauce. A guaranteed delight.


Ingredients

  • 2 teaspoons olive oil
  • ½ medium onion, chopped
  • 300 g chicken breast, sliced
  • 500 ml vegetable soup
  • 2 cups rice
  • 1 small leek, thinly sliced
  • 10 g mushrooms
  • 3 slices of pineapple
  • 1 small red hot pepper
  • ginger
  • the juice of 1 lemon
  • 20 ml of soy sauce
  • spicy spice mix
  • 1 bunch of fresh coriander

I took the pineapple out of the recipe, because I tried this kind of food in Cambodia and it wasn't exactly to my taste, but I introduced yogurt and figs. I mean, I cut the chicken breast pieces that I seasoned with chili, pepper and Chicken Biryani mix (my favorite food in India) and mixed it with a tablespoon of yogurt. Then I added the hardened onion to the machine, the chicken thus prepared, and I followed the rest of the steps in the video, only instead of pineapple, I put fresh figs. Mushrooms I found dried mushrooms, I do not know if the same as those recommended by the chef, but they were good anyway. Things really went super fast. And no smoke / steam in the house, great bonus! To be honest, as long as I let the device run (the 40 minutes), I left home to the mall, to the Moon caravan. When I returned the table was ready! I only added the lemon juice, soy sauce and fresh coriander over the rice with chicken, vegetables and figs, I called Radu to sit at the table and we both enjoyed dinner quietly, while my mother entertained Vlad in his room.

In addition, I promised you a new contest, so I have to give a Philips Multicooker as a gift to a modern housewife. I invite you to tell me what recipes you choose to cook to save time but also to delight your taste buds? In addition, I invite you to take the opportunity to go on a journey into the world of tastes with the new Philips promotion.

Discover the details of the food and you will have the chance to experience the most delicious dishes from 10 countries of your choice!

I am waiting for your answers for 2 weeks. The winner will be chosen by lot. Good luck!


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Rice noodles with chicken and vegetables

  • First of all, I boiled the water for the rice noodles.

I put the chicken cubes in starch, then I put them in a bowl, then I added grated ginger, soy sauce and garlic powder over them. I let them marinate for 15 minutes.

Honestly, I don't have a wok, but in a slightly higher pan I heated a little oil in which I browned the chicken. Before it is completely cooked, I added the frozen vegetables and the mushrooms (kept in boiled water for about 5 minutes).



Comments:

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  3. Hamal

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  6. Lendall

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  7. Arndell

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  8. Barr

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