Prawn in Curry

Ingredients:

6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
2 tablespoons curry powder
1 teaspoon ginger powder
1 cup milk
2 cups coconut milk
1½ tablespoons lemon juice
¼ sliced green onion
450 grams prawns
Hot Rice

Procedure:

1. In a large covered pot melt the butter. Stir in the flour and then the salt, curry powder, and ginger.

2. Blend in the milk and then the coconut milk, gradually. Cook, covered, until the mixture comes to a boil , stirring from time-to-time to keep the flour in suspension.

3. When the curry sauce is simmering and thickened, stir in the lemon juice and then the prawns.

4. Cook, covered, stirring occasionally, until the sauce is simmering again and the shrimp are bright pink and tender.

5. Serve with hot rice sprinkled with green onions as garnish.

6. Enjoy

Black Beans and Rice

Ingredients:

• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 (15 ounce) can black beans, undrained
• 1 (14.5 ounce) can stewed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 1/2 cups uncooked instant brown rice

Procedure:

1. In large saucepan, heat oil over medium-high.
2. Add onion, cook and stir until tender.
3. Add beans, tomatoes, oregano and garlic powder.
4. Bring to a boil; stir in rice.
5. Cover; reduce heat and simmer 5 minutes.
6. Remove from heat; let stand 5 minutes before serving.

Vegetarian Fried Rice

INGREDIENTS:

• 1/4 cup soy sauce
• 3 tbsp rice wine
• 1/2 tsp salt
• 6 tbsp oil
• 2 eggs slightly beaten
• 1 carrot cubed 1/2 inch
• 1 red bell pepper cubed 1/2 inch
• 1/2 cup frozen peas
• 4 cups cooked rice

Procedure:

1. Combine the ingredients for the sauce in a small bowl.
2. Mix to blend well and set aside.
3. Heat a small skillet over medium heat.
4. Add 2 tablespoons of oil and the lightly beaten eggs.
5. Stir until the eggs are firm but moist.
6. Put the eggs from the skillet to a small bowl and break them into small curds.Set aside.
7. Boil 1 quart of water in a small saucepan.
8. Add the carrot and boil 1 minute. Drain and reserve.
9. Heat a wok over medium-high heat, add the remaining 1/4 cup of oil and the garlic.
10. Stir briefly.
11. Add the carrots, celery, red pepper, and peas.
12. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute.
13. Pour in the sauce and cook until the rice is heated through,
14. Stir fry for another 5 minutes
15. Serve hot.

Vegetable Rice Bowl

Ingredients:

• 1/4 cup oil
• 1 small diced onion
• 1 julienned carrot
• 1/3 cup peas
• 1 cup sliced baby corn
• 1 small can sliced button mushrooms
• 1 sliced bell pepper
• 1/2 cup sliced Baguio beans
• 1 1/2 cups mung bean sprout
• Salt and pepper to taste.
• 1 teaspoon sesame oil
• 6-8 cups cooked rice

Procedures:

1. In a skillet, heat 1/4 cup oil then saute 1 small diced onion, 1 julienned carrot, 1/3 cup peas, 1 cup sliced baby corn, 1 small can sliced button mushrooms, 1 sliced red bell pepper, 1/2 cup sliced Baguio beans and 1 1/2 cup mung bean sprout.
2. Season with salt and pepper.
3. Drizzle with 1 teaspoon sesame oil.
4. Add in 6-8 cups cooked rice.
5. Toss to blend the rice and vegetables.

Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Yield: 4-6 servings

Vegetarian Brown Rice

Ingredients:

• 1 cup short grain brown rice
• 2½ cups water
• ½ vegetable bouillon cube
• ½ cup chopped onion
• 3 cloves chopped garlic

Procedure:

1. Place water and bouillon cube in pot and simmer until cube is dissolved.
2. Place all other ingredients in pot and bring to boil.
3. Turn down to simmer and cook for 45 minutes to 1 hour.

Serves 3