Black Eyed Beans

I know I have had a few versions of this in my previous posts. Nothing extra-ordinary really about this, except that I added some snow peas in it. What I usually do is cook a bunch of these beans and freeze the rest.

When I get to one of those busy nights, I just thaw a container of the frozen ones and just add some vegetables and my favorite seasoning, Patis

Ah, just perfect when the temperature is just starting to get to our bones. Brrr

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The Recipe as requested by a reader (Note-the measurements are approximate depending on the number of people who are going to be served)..will write you a note sometime :-)


250 gms of dried black eyed beans
250 gms of ham hock, sliced into bite sizes
200 gms of snow peas
300 gms of napa cabbage, sliced into 1 1/2 inches length
1 medium onion
2 tbsp of cooking oil
Salt or fish sauce to taste

Boil about 6 cups of water. Add the dried black eyed beans and the ham hock simmer for about an hour in low heat. Once beans and hock are tender, set aside.

In a pan, heat oil. Saute onion until translucent. Add the boiled beans and hock and add water if necessary. Let boil. Add napa cabbage and let boil for about 1 minute. Add green cabbage. Season with Salt. Serve hot.

Shabu-shabu

This is something the Filipinos learnt from the Japanese. I got the idea of preparing shabu-shabu from Toni when she had her birthday. I know that shabu-shabu is not a soup. Ideally, you should have a bowl full of soup stock on a portable stove and this should be boiling right in front of your two eyes. The raw meat(paper thin) and vegetables are put in that bowl and should be lifted from the bowl in a few seconds. This is how my Japanese friend Nori eat hers. She says that usually, with the aid of chopsticks, you pick the vegetables from the serving plate, dip the vegetables in the boiling soup stock in a swish-swash and that's it. Aren't the Japanese known for eating raw food by the way?

Well, I didn't trust myself to come up with an acceptable soup stock for this one so I quickly went to an Asian store close to our place and bought a "hot pot soup stock". Instead of making the "swish-swash thing", I cooked ours a little bit longer. And since hubby is so fond of soup, I turned my shabu-shabu into a shabu-shabu soup. Now I call it the Filipino shabu-shabu. How's that?

You don't need much here. Vegetables and meat of your choice will do.

Time to wrap summer up for me and my family

Normally, this is what you will see from our location. Clear, blue sky. Lately, the weather started acting up and I knew it was a sign that summer is almost over. I welcome the change of course, even the rain. It means I am going to slow down again and re-energize. This summer was easy for me. The kids are on their own and you don't know how liberating it feels. Ah, the packing alone. Each one has an assignment now. Who packs the rice, who's in charge of the picnic basket or even the lighter that we use to start the charcoal going.

Notice the difference in the pictures? The clouds are just rarin' to come down. The sea breeze was not yet that dreadful but it was colder so I decided to have miso soup, right by the sea and a fried perch. People passing by were wandering whether the fish I was frying was something I caught. Yes fishing is allowed here and people actually get tonnes of smelts. I don't think we were geared to fish..the water was just cold but clear.

I meant to cook sweet and sour fish but we got a surprise caucasian guest who stayed with us until we packed-up. We got free loads of history. Man he did his homework well. 'could even remember when WW1 erupted.

It's the re-opening of school the week after next week. Kids are going to be part of a cottillion 2 Saturdays from now. That's what kept them busy this summer, practising. But I'll still be here focused on my monitor.

Palabok with Imitated Crab Meat and Smoked Salmon

This is something you might want to try. Palabok with Imitated Crab to substitute your shrimp meat; and Smoked Salmon to substitute your tinapa like the one I have here.

Your will find the procedure here. I had to mince the imitated crabmeat and this time I chopped the eggs finely to go with the minced imitated crab. I used a lot of roasted garlic. Sometimes I substitute the thick palabok noodles with bijon noodles. My daughter really loves the bijon better.

Sinigang Na Baka with Okra, Radish and Long Beans

It's been a year since I started my food blog. About this time last year, I cooked the same recipe but with different vegetables in it. It must have been the weather. I got bolder with my recipes. Food blogging has really evolved. When I first started, I was only a Sassy fan. Manang Kusinera was I believe the second Filipina food blogger I have come to know. I could be wrong but I could only count them with my ten fingers. And then JMom had hers. She first featured her harvest from her garden and then she took a rest. There was someone else from Taiwan(her name eludes me) and then she moved. I lost track of her afterwards.

Celiak is one who comes to mind. She initially started her blog more for her kids' use. Slowly, Sassy was introducing other Pinay Food Bloggers through her blog including Stel.

Now I cannot keep track of all the Pinoy food bloggers anymore. And dami natin. I do visit your sites guys even if you don't find your site on my list. Minsan, nalilimutan kong i-note yung sites niyo.

Here's my anniversary recipe. Sinigang na Baka with Okra, Radish and Long Beans. The process is really easy. Make sure that your beef is tender , really tender before you add your vegetables and sinigang broth. The trick is cook your vegetables first before you add the sinigang broth.

Bulgogi

(Our bulgogi about to be cooked and ready for our prying eyes)

I finally got what i had been wishing for for the longest time. A Korean cast iron "grill" (I will have to wait for Ms. Anna Banana to tell me what they're called in Korea) that I can just put on top of a stove. It's not grilling because I put water around the "ring plate" to keep the meat from drying(that's what I think the purpose is). It's not grilling the meat the way you do with a barbecue either. Anyhow, I'm happy I finally found one for a reasonable price.

On the day I had this, I right away made my first proper bulgogi. Not that I haven't done one before but I cooked it in a pan.

Paper thin sliced beef with lotsa onions, mushrooms and green onions. I used a garlic marinade, naturally with lotsa finely chopped garlic. I used a lot of mirin, about 1/4 cup, 1/4 cup of teriyaki soy sauce and I can't remember if I added ground pepper. I always want my bulgogi sweet.

If you have a portable stove, it's great but I used my realible element for now('gotta get one of those too, depending on hubby--he pays the bill you know).

You have to be very careful to start cooking it just before dinner. You want it hot and right off the cast iron when having this because it doesn't taste as good once it's cold. It's a good way of imrpoving group dynamics in your family. Your patience is tested while waiting for the meat to cook or keeping your temper from boiling when there's only a few slice left and the other person beside you grabbed them before you did and damn, you had to wait for the next batch.

Hey don't fret. The meat cooks faster than you think.

Achara

I have to admit that had I known Karen was going to come up with this, I should have paid more attention to this history when I was young. I was one young girl rarin' to finish my career so I could hit the highway so to speak.

When I first heard that Ninoy was coming home from his exile, we were at the cafeteria by the university campus having our lunch. I was on my 2nd year in college. It was one of those days my mother was not able to prepare lunch for us. She was agitated with the fact that the whole nation was expecting something untoward was going to happen to Ninoy.

It was a day I had to have my lunch at the cafeteria of a dormitory owned by a Kapampangan. I loved the way she prepared her Achara with Barbecue. Kapampangans love to add a lot of sugar to their meat dishes. Atching was one of them.

Atching at that time just sat down not minding her customers. She was worried herself because a cabalen is coming home and she knows that as soon as Ninoy's plane touches down, he'll be dead. The nation just knew it. Indeed, a lot believed that Ninoy's homecoming was going to change the potical situation of the country. Twenty two years after, I still could not tell where our country has gone from there. Well, that's all I can remember folks but I could definitely remember atching's anxiety.

My post therefore is not directly related to Ninoy's death but something that reminds me of his death because of how a cabalen truly felt for him on the day of his death. I should say something about a particular song. Remember "Tie a Yellow Ribbon"?(hum if you do..come on..). That's how yellow has become the prominent color at that time and why most of Ninoy's banners are in yellow. I stand to be corrected of course. It might just have been a coincidence. And oh, Kris Aquino was such a very young kid at that time. Such a naive kid in her long hair often seen with Cory praying not only for Ninoy but for the whole nation. I often felt bad that she lost a father at an early age. And Times Square, yes Time Square was a street inside Phil-Am Subdivision in Quezon City where Cory lived. That house has become a symbol of refuge at that time. Peace Rallies usually started there to Sto. Domingo.

Back to Atching and her faous delicacy. Acharang Papaya (Pickled Papaya) is a kapampangan delicacy if you ask me. And I love mine sweet. It goes well with Barbecues just as the sauerkraut is with kielbasa in Polish. Here's how I do mine as taught by a kapampanga friend Manang Olivia.

Ingredients:

1 kilo of unripe papayas, cleaned and shredded
1/2 of medium red pepper, julienned
1 piece of medium carrot, thinly sliced (with designs if you're artistic)
100 gms of pearl onions
3/4 cup of white sugar
2 cups of cider vinegar
1 tbsp of coarse salt

Achara is a good accompaniment to Tocino (also a kapampangan delicacy); barbecues of any kind; longganisa and other meat products.

In a saucepan, add the sugar, vinegar and salt and let boil. Let cool for about 2 minutes and set aside.

Mix the vegetables in a bowl. Fill washed, clean jars with the vegetable mixture and adding the vinegar mixture allowing a head space. Remove air bubbles with non-metallic utensil before applying lids and screw bands. Allow at least a week for the recipe to cure. i would recommend curing achara inside the fridge.

Pakora

One of the ethnic foods my system had a hard time getting used to when i first arrived here was the East Indian Cuisine. It must be that the spices were truly strong that I sneezed a lot everytime I went near one.

My cousin who lived near their "territory" took me to one of their festivities when I first set foot here. She was really enjoying their samosas and their soup. Over the years, as I got introduced to different cuisine either from work or friends, I have learned to like well not everything Indian but particularly some of their favorites too.

This pakora is one of them. I believe this is deep fried. When I get to compare this with our Filipino Cuisine, the mixture is almost similar to our Ukoy. Eggs, vegetables, etc. What I like particularly about this is the sauce that goes with it. My officemate from UK said she was going to teach me how to make the sauce. When she was growing up in the islands of Trinidad, she had an East Indian neighbor who taught her how to cook their recipes. 'looking forward to it.

Spicy Seafood Soup

Back in the Philippines, I have never really been adventurous as far as cooking is concerned. If the recipe is called Pinakbet, I'd stick with what should be included in a pinakbet. If a sinigang calls for tamarind soup base, i'd stick to the tamarind soup base. And if the ingredients are not available, i'd change my mind and cook another one where ingredients are available.

It was only when I have tried other ethnic recipes that I have learned that you shouldn't live in a box. I can cook a spicy soup like the one above with basically nothing but leftovers. Whatever is found in the cupboard, I'd live with. Take the case of this recipe. I cannot tell whether this is A Filipino dish or not. I used a little bit of tamarind soup base, a handful of calamari squid, a handful of prawns, a few slices of carrots, a few oyster mushroom and a few snow peas. I had fish sauce to put a little flavour to it, lots of ginger, a bit of chili powder. It was enough to keep my hubby happy.

I wonder if anyone (except Sassy) has tried making a sinigang out of what we call "Baguio Vegetables" in the Philippines. I told my sister about it but all she asked me was "anong lasa?"(how does it taste like) with a little skepticism in her tone. Oh well, she's got to try it so she knows what I'm talking about. There'd be a lot of cooking lessons for my sister when we go home this Christmas.

Another fun weekend!

(Our tents under the trees)

My family just came back from a much needed R & R. It was a picnic/camping with some friends a few hours drive from the border. Phew, tomorrow's gonna be back to normal again. Im re-energized. The place reminded me so much of Baguio City and Camp John Hay. After all, this is also a US military recreational facility like Camp John Hay. The area was so massive, really huge!

Food was overflowing! This is the pinikpikan with a lot of Chayotes and Pechay in it.

..and remember my post about this? Notwithstanding the technology that the US has these days, we kept our tradition of preparing our food the Igorot way.

Just before dinner, we had a few games, the most popular of which is the "Tug of War".

...beyond the horizon just after sunset. What's your interpretation of the cloud formation?

Hear Ye! Hear Ye!

Karen is jumpstarting Lasang Pinoy in an effort to promote Filipino Cuisine around the world. Hey, you don't need to be a food blogger to join. Here are the quidelines. (The idea was Karen's and Stef's, but the title "lasang pinoy" was mine..*wink..wink*). Of course before the inception of this project, it was a series of discussions among Filipino foodbloggers like JMom, Celiak, Stel, Thess, Ajay, and many more..tumatanda na ako)

Food embodies the culture from which it developed. To know a culture, one can start with food. The past year has seen the food blogging community grow tremendously. Each month, I look forward to the Is My Blog Burning? events which reveal some facets of other cultures through their food and eating habits. The sub-events have grown in number, with themes based on ingredients, aesthetics or culture.

A lighthearted discussion of the above, among others, between Filipino food bloggers has kindled the desire for Filipino food to make its mark on the world culinary map. Thus was born Lasang Pinoy, which could mean it "tastes of something Filipino" or short for "the Filipino taste". Launching Lasang Pinoy on Ninoy Aquino Day

The year 1983 was a turning point for the Philippines. On the 21st of August was the culmination of a man's fight to gain his country's freedom. The day Sen. Benigno "Ninoy" Aquino, Jr. died, Filipinos everywhere were at last emboldened to find their voice to break from the shackles of fear. Ninoy joins the ranks of our greatest heroes in giving us the legacy of our freedom. On his 22nd death anniversary, we celebrate his heroism and dedication to the Filipino nation. In him we have a modern-day hero whose self-sacrifice is worth emulating especially during these days of instability.

For their part, Filipino food bloggers the world over will launch on Ninoy Aquino Day the first Lasang Pinoy Food Blogging Event which aims to bring attention to Filipino food. Just like how Ninoy had much faith in the Filipino, enough to die for us, we are proud to be Filipinos.

All Filipino food bloggers are highly-encouraged to join the event, be they in the country or abroad. Non-food bloggers of Filipino ancestry are also invited; no matter how many generations they have been out of the country or who have never been to the Philippines but still identify themselves as Filipino (or part Filipino, married or related to Filipinos). Entries from other Filipino food and culture enthusiasts are very much welcome. Non-bloggers may also join as long as their entries are hosted in any blog.

Entries should be about food the participant associates with the years (1982-1986) immediately before and after 1983. It could be about food Ninoy ate in prison, family dinners while watching President Marcos on TV or listening to Radio Veritas, food eaten during blackouts or in rallies and the like. (This applies to anyone on either side of the political fence in those days.)

However, for participants who were away from the country at that time, or too young to remember 1983, entries can be about any food they associate with the Philippines or Filipinos and what makes them proud to be one. Tell us what your parents say about Ninoy and his times. Creativity is highly encouraged.

For those who identify themselves as Filipino but believe they do not know what Filipino food is, thoughts on this issue are highly encouraged to be written about. The Filipino is still on a quest to find his/her identity, food included.

Entries have to be posted on or before 18 August 2005 (your own timezone) and the round-up will be posted online by 21 August, Philippine timezone. This announcement may be completely posted on any blog or forum. It would be very interesting to read a blogger discuss the topic with his or her regular readers. However, permalinks of the entries should be e-mailed to lasangpinoy@gmail.com with the blogger's country of location. Bloggers who post this announcement are also kindly requested for an e-mail for coordination purposes.

Leche Flan

Daughter learned how to make this from my cousin. I know this is probably a trade secret because she usually makes this and sells it to her friends. Instructions are from my daughter. I have a lot of objections when she makes this. Nothing to do with the cost but I just find it rich and creamy (and yummy too, I have to admit) and I am trying to keep my kids healthy as much as I can. I couldn't resist posting this though. You only need a few ingredients. Prep time is very minimal and all you needed to do is wait for an hour. Hey, laundry is just half an hour and the dryer about an hour.

When she made this last week, I took the opportunity to buy Halu-halo mix so I can put the flan on my halu-halo. Ah, that's what I call a double whammy.

Ingredients:

4 tbsp of sugar
12 egg yolks (save whites for lemon merinue pie)
1 can of carnation evaporated milk
1 can of Carnation condensed milk
1 tsp of vanilla
lemon zest


Preheat Oven at 350-400.

Caramelize sugar in moulds. You will need two moulds for the above amount of ingredients. Set aside.

Put egg yolks in a bowl together with the milk, vanilla and zest. Stir gently and set the mixture aside for a few minutes to allow the bubbles brought about by stirring to a minimum. In the meantime, fill a foil pan with about 2 cups of water and shovel in the oven for about 10 minutes.

Strain egg mixture into the moulds to eliminate the zest. Place moulds into the foil pan and cover the foil pan with aluminum foil before shoveling it back into the oven. Bake for about an hour. Remove foil and bake for another 5 minutes. Let cool and chill before serving.

Blueberry Cheesecake

Crust
1 1/3 cups graham cracker crumbs
1/2 cup butter or margarine, melted
3/4 cup sugar

Filling
1 (113-g) package lemon pie filling
1/2 cup sugar
Pinch of salt
1 large egg, beaten
1 3/4cups water
1 (250g) package cream cheese

Topping

4 cups (about) freds brueberries divided
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 //2 cups whipping cream, whipped

For crust, combine crust ingredients and press on to bottom of 10 x 13 inch baking pan. Bake at 375 F for eight minutes. Let cool.

For filling, combine pie filling, sugar and salt in saucepan. Stir in egg and water. Cook over low heat for about five minutes or until thickened., stirring constantly. Beat cream cheese until softened, then beat into lemon mixture until smooth. Pour over cooked crust.

For topping, sprinkle two cups berries evernly over lemon filling or enough berries to form one layer.

Combine sugar and cornstarch in saucepan. Stir in water. Add remaining two cups blueberries and bring to a boil. Reduce heat and simmer until clear and thickened. Remove from heat and add lemon rfind and juice. Let cool.

Spread sauce over filling. Cover and refrigerate until completely chilled.

Just before serving, spread with whipped cream. Makes 12 servings

more views from afar...

these chicken wings were begging to be eaten...










and on this side of our secret spot is a bride...

yes, a reception was held at this place for free.... as long as you come early.. no reservations needed and no fees required.. just come casually..neat idea! there is actually a playground and a garden behind the bushes...

it could get windy, so a light jacket is always a good idea to have

French Version of World Class Cuiscene

How cool is this? My blog can be read in French. Now this truly makes my blog a world-class one.... (wink, wink). Have you got one? Don't ask me how..I discovered it by accident. Please don't leave comments in French or I'll close shop (LOL).

Oh, I now know. Most of my readers are referred by google. I get about 200 searches a day from google including searches in Spanish and French. 'about time I start learning how to speak in French huh?

My husband had a sunny birthday party!

Yes, I finally was able to get a day off this weekend from my normal day off anyway. I have been trying to keep my head above the water for quite sometime. This summer was unusually busy for me at work. In prior years, summer was slack and work starts to come only in fall, just as the rain starts pouring too until the end of well, springtime.

Friday was hubby's birthday. I planned and promised myself I will take a break on Saturday and spend the day at the beach with my family. .. and so we did. Came Saturday. It looked like a storm was about to run amuk. I felt good because I had to go to the office to rush something for my boss for a Monday deadline. As soon as I was done, the sun shone.

Of course my daughter was a big help to me. She had all the marinated meat in the cooler, the goods she baked for her dad on Friday and all the picnic stuff we had to tow. We had to be early to be able to get parking and to get our bestest spot. Hey, enjoy the rest of my story, will you?

Notice my stove? It's a one piece metal that replaced my clay stove from the Philippines. It's quite a neat project my hubby made for me. Everytime I go home to the Philippines, i always bring a stove made of clay back with me. They don't last very long though and they break. Hubby had a chance to make a project and he never had to think twice. This is so handy in campings and picnics. The barbecued pork was what I meant to call your attention to though.

I prepared a few vegetable kebabs..were they ever sweet and juicy?

The inihaw na baboy waiting for us to enjoy. Greek Salad was waiting to be served and so was the rice while waiting for the chicken wings to get cooked. What is a birthday party without a birthday song? All four of us sang the happy birthday song to my husband's chagrin..what with all the people around?

Daughter and I had a very relaxing afternoon lying under the sun reading our books. Intriguing books.

...while he was enjoying a nap! nooootttttt...

and then the boys got bored and thought of a funny idea. Let's hit the cruiseship! Just kidding! Okey, let's see how good marksmen we are! It will be quite a challenge since the cruiseship is quite a distance from our beloved spot. The final decision was to hit the things on top of the log..hehe, they're only a yard away..

so he decided to go pick up some rocks..

for this much needed ammunition..

Ready, aim fire...(there's our treasured uninvaded space..so far..i felt like we were constestants from the reality show Survivor..what with how colorful our Mexican blankets were..)

.......before we called it a night!

Now, if life was like this..we wouldn't need a visa card (Visa ought to pay me for this)!

On second thought..maybe not..

..and yet another tag from Stel!!

1. total number of cookbooks i own

Must be about 20. They're all over the place. My daughter was trying to find out what she can bake for her Dad's birthday and she got so panicky and took all the books out of the shelf.

2. 'last cookbook I bought..

was.."deliciously tempting chicken dishes"..it was on sale for $1.49

3. ' last food/cookbook read..

"The best of the best". Simply easy recipes to follow if you guys don't have this yet. Unfortuately, it doesn't have too many images to support the recipes, but they're easy and yummy just the same.

4. 5 cookbooks that mean a lot to me.

Cooking with Nora Yap Daza, The Best of the Best and The Best of the Rest.

5. 5 other people whom you'd like to see fill in this tag

I am afraid the tag will end with me, unless you guys are willing to wait 'til I finish my bloghopping to find out who hasn't been tagged yet.

Oh no, I got tagged by Mutti!

What are the things you enjoy, even when no one around you wants to go out and play?

SHOPPING! SHOPPING! SHOPPING!

What lowers your stress/blood pressure/anxiety level? Make a list, post it in your journal.

Mellow Music, Music of the 70s and 80s and Piano Music. It doesn't matter whether the song was song by Victor Wood, engelbert and Humperdink or Yoyoy Villame. I used to think that these singers were so baduy then but now that I am older and a little wiser (no violent reactions please), I try to remember why those particular songs were sung and they usually reminds me of my childhood days. As I try to compare the past with today, there was nothing like the days when my childhood was purely "unadulterated".

*Tag 5 friends and ask them to post it in theirs

Hmm...Mutti, mag bla-bloghop pa to see who hasn't been tagged yet, okey?

Etag

When cured to perfection, these pieces of meat will make your pinikpikan heavenly. The slabs of meat are rubbed with coarse salt and usually dried under the sun for about three days before they get kept in a jar called "gusi" for curing. Curing takes about 3 weeks at least and I would say 3 months at the most; otherwise the meat will start to taste bitter. (the slices of meat in the picture are only 2 days old--i sprinkled them with ground pepper)

Etag is a must have in any Igorot canao. This is actually the one that makes your otherwise bland Igorot meal superb. I do not remember very much if the Ibalois made these but I know the Bontocs do. After all, I learned how to prepare this from an "Ibontoc" friend. I do remember my father making these from his "afag" during canaos but most of the time, we were laughing at how he tried very much to become an Igorot. I must admit that from the very little memory I have about etag when I was young, the legumes he cooked with these meat tasted really good.

I am guessing that the origin of etag started way back when there was no electricity in the remote areas of the Mountain Provinces that makes freezing the meat impossible. You see the "highlanders" as we sometimes call them were hunters back in the olden days because of the Mountain Province' geographical location. I am also guessing that if they caught an "alingo" (wild boar), they would try to preserve it for as long as they can to stretch out the days when they can enjoy having meat in their meals. Of course that is just my wild guess, which might just be true. Etag is perfect with "cardis", which I was told is of soya variety.

So how do you make etag? Where I am, sale of meat is very much regulated for health and sanitary reasons so much so that the skin usually has already been discarded even before the meat make it to the shelves. However, an etag is not complete without the skin so I try to buy meat from fly-by-night Filipino meat vendors (shhh). The best part would be the bacon side but a friend of mine actually can make a good etag out of bones attached to even just the tiniest piece of meat.

Rub the meat generously with coarse salt and dry the meat. Please bear in mind that the meat will attract flies so when drying in open air, cover the meat with a screen to keep the flies and bees from contaminating the meat. If you are not very careful, the bees and flies will cause growth of worms that will render your meat worthless.

I dry mine right underneath my oven blower. In that way, I am assured that there will be no flies flying around my science project. Dry for about 3 to 5 days and then keep the slabs in a covered container undisturbed for at least 3 weeks. The meat will turn yellowish when cured.

I hope you'll have the guts to try it.

Seafood Curry Rice

A little daring with my experiments. I had seafood curry a few weeks ago. I wasn't able to get enough of it so I tried cooking it again. I was at the same time thinking of preparing Java Rice. We'll what's wrong with making Java Rice and Seafood Curry in one dish? Nothing, so here I am, presenting to you the outcome.

Ingredients:

2 tbsp of olive oil
1/2 onion, coarsely chopped
400 gms of seafood mix
1 carrot coarsely chopped
3 cups of cooked rice
1/2 green pepper, coarsely chopped
1/2 red pepper, coarsely chopped
1 tsp of curry powder
1/2 tsp of turmeric
1/2 tsp of salt (adjust to taste)

In a fryng pan, heat oil. Add sliced onion and cook until translucent. Add the seafood and cook for about 5 minutes. Add carrot and rice. Cover pan, stirring occasionally to make sure rice does not stick at the bottom of pan. Add the rest of the ingredients. Easy!