I hope this dish becomes a hit. I looked in an African food blog and this particular author was from Ghana. She had a recipe for spag rice which is a combo of spaghetti and rice is where I got this Idea from. Since I love Asian food too that I decided and how to keep it going with the Asian flavors.
I have all of my foodie friends and foodie relatives in mind when It comes to this recipe. This is solely my own recipe and I hope everyone will love it. You will need a wok and a coldero. I served this with my tempura so I can have a satisfying meal.
I made some tempura and had a little oil left and did not want to waste it at all. Also if you do not want tempura You can also fry 1 kg or 1b of meat such as goat, lamb. beef, veal, heart, kidneys, either 1 can of zabiha halal lunchmeat or 1 package of zabiha halal hotdogs or sausage, chicken livers or chicken and fry this in a wok until this is done. This would take up to at the most 45 minutes on low or fry 1 to 2 eggs which is purely optional.
If you didn’t make any tempura then you can add 1 tsp and 1/4 cup of either peanut, canola, sunflower, safflower or corn oil.
The Chinese vegetables of choice is mandatory. They are 1 lb or kilo of fresh peapods, bokchoy, bamboo shoots, water chestnuts, beansprouts, you may have to get the bamboo shoots, water chestnuts and beansprouts in a can. If you do rinse them several times to get the excess salt off of them after you drain the brine. Even mushrooms, carrots, and broccoli can be used too.
One head of broccoli and 4 carrots are sufficient. Peel the carrots or other vegetables if using in to small pieces. I like nappa cabbage. One head of this can be cut it in small pieces too. Fry all of these in a wok. Do not let it get too soft. they should at least be a little crunchy yet. Set aside when done.
In a cereal bowl add 2 cups of rice. It doesn’t matter which rice you are using. Rinse until the water turns clear and fill the bowl up with water again where it is covering the rice and let it soak for 10 minutes.
In a coldero on high heat, add the oil from the wok and wash chop and add 4 green onions. Fry a little bit then add 1 stalk of lemongrass, 1 pinch of tamarind, 3 cloves of garlic, 1 small piece of ginger washed peeled and crushed, 2 Thai chilies chopped, 3 dashes of maggi or knorr aroma 1 drop of sesame oil, add the rice to the coldero and fry it a little.
Add 1 packet of noodles along with the seasoning packets that came with them. They can be indomie, chings, knorr, maggi, shan, etc…… Add either 1 tsp of fish sauce, oyster sauce, crab paste or shrimp paste, 1 tsp of either tamari, soy sauce, or panzu sauce.
Cover the lid of the coldero with either a banana leaf or aluminum foil under the lid and let cook for 15 minutes after the noodles and rice is brought to a boil. Reduce heat to low and cover. I keep checking every now and then to see how it is cooking. Before you add the noodles, be sure the break them up before you add them. When the rice has absorbed the water and is soft, be sure to turn off the heat then readd the vegetables and or the meat and or the eggs.
Stir and place the lid back over the pot and let sit for 20 minutes before serving. Never add the tempura. Also at or near the end you can add a random can of canned fish such as tuna, mackerel, sardines or salmon, sprats. This also includes the brine or oil for extra flavor. Even the ones in tomato sauce will do ok too.
Here it is in all of its glory, Go ahead and have your beverage of choice to go with this dish and enjoy. You can also go ahead and eat it with some siracha or other pepper sauce if you wish.
