Trick & Tip

Trick & Tip

Curry fried rice with seafood

1.Royal umbrella’s cooked jasmine rice 1 Cup
2.white leg shrimp 4 Shrimps
3.Sliced squid and removed skin 5 Pieces
4.Dory fish fillet pieces 5 Pieces
5.Young Thai Pepper and cut into 1.5 inch long 3 Panicle
6.Red chili, sliced ricochet 1 Piece
7.Thai Garlic pounded 1/2 Tablespoon
8.Soybean oil for stir fried 2 Tablespoon
9.Plain flour for frying
10.Palm oil for deep frying

1.Soy sauce 1 Tablespoon
2.Sugar 1/2 Tablespoon
3.Seasonings 1 Teaspoon
4.Salt 1 Teaspoon
5.Pepper 1/4 Teaspoon

1.Mixed Squid, Dory fish and white leg shrimp with plain flour. Then deep fried in palm oil until change into golden-brown, and set aside.
2.Place soybean oil in a pan using low heat to heat up oil. Add garlic after oil hot enough and stir fry until fragrant. Add cooked rice, slowly stir fry and break up the rice don’t press the rice or else the rice will stick together.
3.Add curry powder on the rice and mixed together until rice turn to yellow equally. Add sugar, salt, and seasoning, continue to stir fry and then put the rice aside of the pan then turn the heat to high add soy sauce in the pan for fragrant and not too wet on fried rice.
4.Add all deep fried seafood in the pan continue stir fry then add Young Thai Pepper and red chili stir for a bit and add more paper mixed it together and now ready to serve.