Spicy fried pork luncheon meat

Spicy fried pork luncheon meat

This is an easy recipe as we are using a canned luncheon meat. We are just going to add some spices to make the luncheon meat tastier. Fries luncheon meat can be used in sandwiches or served with any form of bread.

                                 Recipe summary 
                                           For
                     Spicy fried pork luncheon meat

Preparation time: 20 minutes
Cooking time: 25 minutes

Serves: 4

Spices 

1. Remove the luncheon meat from 1 can. Cut or mash it to form small lumps.

2. Add ½ teaspoon pepper powder, ½ teaspoon turmeric powder, 1 tablespoon chili powder (can reduce to ½ teaspoon) and mix well and set it aside.

3. Heat a medium frying pan or a wok and add 1 tablespoon vegetable oil.

Ingredients

4.When the oil is hot add ½ teaspoon cumin fry for 1 minute add 1 large onion chopped coarsely and fry for about 10 minutes, stirring frequently.

5. When the onion gets a golden brown color add 3 cloves garlic sliced into small pieces, 5 grams ginger shredded, 1 green chili sliced into small pieces, 1 red chili sliced thin, 1 sprig chopped curry leaves and fry for 3 minutes.

6. Add 1 I big tomato chopped coarsely and fry for 5 minutes.

Spicy fried pork luncheon meat

7. Add the spiced luncheon meat and stir well and cook for another     7 minutes.



8. The fried luncheon meat is ready. If you like you can add an egg at the end and fry.

Stir-fried luncheon meat, sandwich,
 can of luncheon meat, a cup of tea, garlic, green chili and egg 

Spicy fried pork luncheon meat is ready.

                                                                                  

                     Recipe follows in detail with pictures.


Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients for Spicy fried pork luncheon meat

Ingredients
Main
1 can of pork luncheon meat
Others
1 large onion chopped coarsely
I big tomato chopped coarsely
1 green chili sliced into small pieces
1 red chili sliced thin
1 sprig curry leaves
3 cloves garlic sliced into small pieces
5 grams ginger shredded
1 tablespoon vegetable oil 
Spices
½ teaspoon roasted cumin powder
½ teaspoon pepper powder
½ teaspoon turmeric powder
1 tablespoon chili powder (can reduce to ½ teaspoon)

Spices for  Spicy fried pork luncheon meat

Preparation
Remove the luncheon meat from the can. Cut or mash it to form small lumps.
Add pepper powder and turmeric powder, chili powder and mix well and set it aside.

marinated meat

Method
Heat a medium frying pan or a wok and add oil.

Frying cumin and onion 

When the oil is hot add cumin seeds. fry 1 minute and add sliced onions fry for about 10 minutes, stirring frequently.

Added garlic, ginger, red chili and green chili, curry leaves

When the onion gets a golden brown color add garlic, ginger, red chili and green chili, curry leaves and fry for 3 minutes.

Tomato added

Add tomatoes and fry for 5 minutes.

frying the ingredients

Pork  meat added

Add the spiced luncheon meat and stir well and cook for another 7 minutes.

Final stage

The fried luncheon meat is ready. If you like you can add an egg at the end and fry.

Serve while the dish is still warm.

Stir-fried luncheon meat, sandwich, can of luncheon meat, a cup of tea, garlic, green chili and egg 

                                     YOU MAY LIKE TO SEE MY SIMILAR RECIPES

Fried corned beef with bread

Finished turkey fry

Quick Spaghetti with pasta sauce, cheese and hot chili

Spaghetti with pasta sauce

Spaghetti is long, thin, cylindrical, solid pasta. Italian spaghetti is made from durum wheat semolina. Elsewhere it may be made with other kinds of wheat flour. It is easy to make spaghetti at home. I have made this recipe simpler by using store bought canned pasta sauce.

Sauce

                                      Recipe summary 
                                                 For
         Quick Spaghetti with pasta sauce, cheese and hot chili
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4


Preparation 
1. Wash,wipe and cut 50 grams cherry tomatoes into half. 
2. Remove the main fibre from 50 grams now peas by making a small incision at the tip and pulling it and cut.. 

Ingredients

3. Clean and cut 50 grams asparagus into small pieces.
4. Clean and cut bell pepper into small pieces.
5. Cut 1 large onion into small pieces.
6. Cut 2 red chillies into fine pieces.
3. Boil water with 1 teaspoon of salt and a tablespoon of oil in a large sauce pan.   
4. Add ½ packet of spaghetti and stir once to keep the stands from sticking together.
5. Cook for 45 minutes partially covered. Boil the spaghetti becomes soft. It should be firm (al dente) but not hard. 
6. Drain and set aside.

Method

1. Heat 2 tablespoon oil in a large frying pan or a wok. When the oil is hot add the onion and reduce the heat to medium and 
fry for about 10 minutes or until the onion becomes translucent.

2. Add sliced red chili pieces and fry for about 2 minutes.

3. Add snow peas and continue to fry for about 3 minutes. Do not over fry the snow peas because they will change colour
 quickly and will lose their appeal.

Sauce

4. Add the tomato pieces and fry for another 3 minutes.

5. Add asparagus and bell pepper.

6. Add the contents of 1 bottle pasta sauce to the frying pan. The sauce will be thick. If you want it to be slightly thin add a few tablespoons of water. Mix well and fry for another 3 minutes to warm up the sauce.

7. Add the cooked spaghetti to the sauce and boil for one or two minutes.

9. Add 50 grams shredded cheese.

Spaghetti with pasta sauce

The spaghetti is ready. 

Serve it while hot with pickled olives on top. Shake ½ teaspoon pepper powder pepper powder on top.
Alternatively you can also serve the spaghetti and pour the sauce on top and then add cheese and olives.

The hot chili is the prominent ingredient in this dish.

Quick Spaghetti with pasta sauce, cheese and hot chili is ready.
                                                                                 

                                   Recipe follows in detail with pictures.

                     

                                      
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4

Cherry tomato,asparagus,bell pepper, snow peas and red chili

Ingredients

Ingredients
Main
½ packet of spaghetti
Others
50 grams asparagus
1 green bell pepper50 grams snow peas sliced into small pieces
50 grams tomatoes
50 grams of pickled olives
2 red chillies
1 bottle pasta  sauce
50 grams cheese shredded
1 large onion cut into small pieces
1 teaspoon salt
2 tablespoon oil
½ teaspoon pepper powder

Grated Cheese

Preparation
I used cherry tomatoes. I halved them. If you are using a large tomato cut it into small pieces.
You can remove the main fibre from the snow peas by making a small incision at the tip and pulling it. Adding oil will prevent the strands from sticking to each other.
Clean and cut 50 grams asparagus into sdmall pieces.
Clean and cut bell pepper into small pieces.
Cut 1 large onion into small pieces.

Cut 2 red chillies into fine pieces.
Boil the spaghetti according to the instructions on the packet. I heated water in a large sauce pan.  I added 1 teaspoon of salt and a tablespoon of oil to the water. After the water comes to a boil I added the spaghetti and stirred once to keep the stands from sticking together. I cooked for 45 minutes partially covered. You should stop boiling before the spaghetti becomes soft. It should be firm (al dente) but not hard. Drain and set aside.

Method
Heat the oil in a large frying pan or a wok. When the oil is hot add the onion and reduce the heat to medium and fry for about 10 minutes or until the onion becomes translucent.

Frying onion

Add sliced red chili pieces and fry for about 2 minutes.

Adding chili

Add snow peas and continue to fry for about 3 minutes. Do not over fry the snow peas because they will change colour quickly and will lose their appeal.

Adding snow peas

Add the tomato pieces and fry for another 3 minutes.

Adding tomato

Add the contents of the pasta sauce to the frying pan. The sauce will be thick. If you want it to be slightly thin add a few tablespoons of water. Mix well and fry for another 3 minutes to warm up the sauce.

Adding the sauce

Added water

Add the cooked spaghetti to the sauce and boil for one or two minutes.

Added Spaghetti with cheese on top

The spaghetti is ready. Serve it while hot and sprinkle the cheese and pickled olives on top. Shake a little pepper powder on top.
Alternatively you can also serve the spaghetti and pour the sauce on top and then add cheese and olives.
The hot chili is the prominent ingredient in this dish.

Finished spaghetti


YOU MAY LIKE TO SEE THIS

Spaghetti with baked chicken and cheesy white sauce

Spicy Shrimp stir-fry with shredded coconut

Spicy Shrimp stir-fry with shredded coconut

Shrimp and prawn refer to the same sea food. In the US the word shrimp is commonly used while in the UK and commonwealth countries the word prawn is used often. Sometimes the word shrimp indicates smaller variety while the word prawn may refer to large forms such as “jumbo prawns” or “tiger prawns”.
Larger shrimps are more expensive than smaller ones. All shrimps will have be shelled and deveined before cooking.  Shelling and deveining small shrimps is a time consuming chore. Hence people avoid small shrimps. Smaller shrimps taste better than larger variety. Shelled and deveined prawns are found in super market shelves. These prawns are processed by machine.

Farmed prawns are cheaper than naturally grown prawns. Prawns are farmed in clear water or brackish water.

Today’s recipe calls for shredded shrimps. So I bought cleaned medium sized shrimps. You can also use dried shrimps. You should soak the dry shrimps in hot water for 15 minutes. The coconut in this recipe greatly enhances the taste of the prawns.

                                      Recipe summary
                                                 For
                     Spicy Shrimp stir-fry with shredded coconut
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4


Preparation

Ingredients

1. Boil the cleaned  shelled, deveined 200 grams prawns with 1/2 tea spoon turmeic and 1/2 tea spoon salt. Shred prawns and mix well with 100 grams shredded
coconut, 1 teaspoon chili powder, 1/2 tea spoon turmei, 1/2 tea spoon salt, 1/2  teaspoon  cumin powder and  Set it aside 
for 15 minutes for it to marinate.

Method

1. In a large frying pan or a wok heat 

marinated shrimp

4 tablespoon vegetable oil or  sesame oil.( I used Indian white sesame oil.) When the oil is hot, add 2 large onions sliced into small pieces,  2 dry red chilies broken into small pieces, and fry for 2 minutes in slow fire.

2. Add 1 sprig curry leaves shredded into small pieces, 
 3 cloves garlic diced, 10 grams ginger diced. Reduce the heat to low and fry for 10 minutes.

3. Now add the marinated prawn coconut mixture and continue frying for 15 minutes, stirring frequently.

Spicy Shrimp stir-fry with 
shredded coconut

 When the prawn pieces take a golden brown color it is done.

Take the fried prawns off the heat.

Serve hot with rice or bread. This is a very tempting and easy recipe.If you try this dish you will not regret.

shrimp and coconut go a long way with rice.

Spicy Shrimp stir-fry with shredded coconut is ready. 
                                                                                 

                                            Recipe follows in detail with pictures.

                     

                                     
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients for Spicy Shrimp stir-fry with shredded coconut

Ingredients
200 grams prawns, shelled, deveined and shredded
2 dry red chilies broken into small pieces
3 cloves garlic diced
10 grams ginger diced
2 large onions sliced into small pieces
1 sprig curry leaves shredded into small pieces
100 grams shredded coconut
1 teaspoon turmeric
1 teaspoon chili powder
1/2  teaspoon cumin powder
1 teaspoon salt
4 tablespoon vegetable oil

Preparation
Boil the cleaned prawns with turmeic and1/2 tea spoon salt. Shred prawns and mix well with shredded coconut, chili powder, turmeric powder, salt, cumin powder. Set it aside for 15 minutes for it to marinate.

Boiled and shredded shrimp

              mmmmm

marinated shrimp

Method
In a large frying pan or a wok heat the oil. When the oil is hot, add onion dry red chili, and fry for 2 minutes in slow fire

Frying dry chili and onion

Add curry leaves, garlic ginger. Reduce the heat to low and fry for 10 minutes.

Added  curry leaves, garlic and ginger

Now add the marinated prawn coconut mixture and continue frying for 15 minutes, stirring frequently.

Added shrimp with coconut

 When the prawn pieces take a golden brown color it is done.
Take the fried prawns off the heat.
Serve hot with rice or bread. This is a very tempting and easy recipe.If you try this dish you will not regret.
shrimp and coconut go a long way.

YOU MAY LIKE THIS.

Raw plantain and prawn stir fry

spicy prawn curry

Simple and mild cabbage stir-fry with grated coconut

cabbage stir fry

Cabbage is good for weight watchers. It contains lot of water. Napa cabbage (also known as Chinese cabbage) is better suited for losing weight as it contains more water than other varieties. Napa cabbage is the base for Korean kimchi.
Cabbage can be consumed cooked or raw.  It can also be pickled. It is good to make probiotic. Sauerkraut   is made from cabbage. Coleslaw is an example of raw cabbage salad. Cabbage juice is nutritious.
There are many varieties of cabbage – green, white, red and Napa. Today I am going to make a tender stir-fry using white cabbage.  You can use any type of cabbage, except red, for this recipe. The leaves of the red cabbage are fairly thick and stiff and not suitable for this type of tender stir-fry.

                              Recipe summary 
                                        For 
       Simple and mild cabbage stir-fry with grated coconut

Preparation time: 15 minutes minutes
Cooking time: 30 minutes
Serves:6

Preparation

 1.Soak 1 tablespoon split chickpea for about 3 hours.     

Boil it for about 10 minutes until it becomes soft.

Drain and set aside.

2. Cut the cabbage into fine strips.

3. Cut 1 leek fine.

Ingredients 

Method

1. Heat a large frying pan or a wok, preferably non-stick.

 Add 3 tablespoon oil and let it become hot.

 Add 3 dry red chilies broken into small pieces and fry for 1 minute.

2.Add ½ tea spoon mustard seeds and wait till it pops 3.Add ½ teaspoon cumin seeds, fry for 1/2 a minute.

3.Add copped leeks and fry for 1 minute.

4.Add chopped 1 onion and fry for 5 minutes in low heat.

5.Add 1 chopped green chili and 1 sprig chopped curry leaves.

6. Add finely cut 10 grams ginger, chopped 3 cloves garlic and fry for 1 minute.

7.Add  ½ teaspoon turmeric and ½ teaspoon chili powder fry for 1 minute. We are adding turmeric powder to give the cabbage a bit of color.

8. Add boiled chickpea, fry for another five minutes in low heat.

9. Add 500 grams drained cabbage and mix well.

cabbage stir fry

Cook for  10 minutes uncovered or until the cabbage becomes soft. I normally do not add any water or salt as the cabbage will  ooze water and become soggy. Keep on stirring using two spoons till the cabbage is cooked. If you like you can cover  in between.

When the cabbage is done add 50 grams  minced or grated coconut and mix well. 


10. Add ½ teaspoon pepper powder and 1 teaspoon salt cook for 2 minutes uncovered. 

 Simple and mild cabbage stir-fry with 
          grated coconut  is ready                                                                

                     

Ingredients for Simple and mild cabbage stir-fry with grated coconut

Preparation time: 15 minutes minutes
Cooking time: 30 minutes
Serves:6

Ingredients
500 gram cabbage chopped into thin long strips
Others
1 onion chopped coarsely
1 leek sliced into small pieces
50 grams minced coconut
1 green chili
3 cloves garlic
10 grams ginger
1 sprig curry leaves
1 tablespoon split chickpea
1 teaspoon salt
Spices

3 dry red chilies broken into small pieces
½ teaspoon pepper powder
½ teaspoon chili powder.
½ teaspoon cumin seeds
½ teaspoon turmeric powder
½ tea spoon mustard seeds
3 tablespoon of vegetable oil


Preparation
Soak the split chickpea for about 3 hours.          

Boiled chickpea

Boil it for about 10 minutes until it becomes soft.
Drain and set aside.

Cut the cabbage into fine strips.

Method
Heat a large frying pan or a wok, preferably non-stick.
Add oil and let it become hot.

Add the broken red chili and fry for 1 minute  add mustard seeds and wait till it pops add  cumin seeds, fry for 1/2 a minute and add leeks and fry for 1 minute add onion and fry for 5 minutes in low heat.

Frying  broken dry chili, mustard, cumin, leeks and onion

Add green chili, curry leaf and fry for 1 minute

Adding green chili and curry leaves

Add  ginger, garlic and fry for 1 minute

Adding ginger and garlic

Add turmeric and chili powder fry for 1 minute. We are adding turmeric powder to give the cabbage a bit of color.

Adding turmeric and chili powder

Add boiled chickpea, fry for another five minutes in low heat.

Adding boiled chickpea

Add drained cabbage and mix well.

Adding cabbage

Cook for  10 minutes uncovered or until the cabbage becomes soft. I normally do not add any water or salt as the cabbage will  ooze water and become soggy. Keep on stirring using two spoons till the cabbage is cooked. If you like you can cover  in between.

When the cabbage is done add the minced or grated coconut and mix well. Cook for 2 minutes uncovered.

Adding coconut

Add pepper and salt.
Taste for seasoning and adjust.

Final stage of stir fry

The cabbage stir-fry is ready.
It can be eaten on its own or served with rice or bread.

probiotics 

YOU MAY LIKE TO SEE THESE

Kimchi