Food Network

June 29, 2009

Italian Traditional Food

Filed under: Food — Tags: , , , , — tcchuffel @ 12:12 am

By Ana Maria Da Costa

Italian food

Italian food

Italian traditional food is known for its wonderful recipes and wines, but often an important side of it is hidden or even unseen.

This side is what eating means for Italians. It’s not just eating, it means much more.

If you happen in a major Italian city you may find some shops with continued opening time. But the most close from 1 to 4.30pm. Italians do stop for lunch.

Life has changed in Italy too, not allowing everyone to go home for lunch and maybe take even a rest. But most public offices close at 2.00pm and the ones that work from 9 to 5 have lunch time, where people go to restaurants and have a real meal.

I went to meet a friend who works in a bank office in Rome and we had lunch together. She suggested a small familiar restaurant (trattoria) where I ate wonderful potato gnocchi and unforgettable artichokes with potatoes). A real lunch, that is maybe served in luxury Italian restaurants abroad, eaten during a lunch break from job.

This idea lead to another interesting fact about restaurants in Italy and Italian restaurants abroad.

Usually, the Italian restaurants abroad are good and sometimes luxury restaurants. Very well decorated and often a very pleasant environment, many times tied to society fashions.

In Italy, the luxury and the “environment” are secondary. Often an Italian friend takes you to a very good restaurant, and it looks too poorly decorated. Don’t worry, he cares about you, because…you eat wonderful food, and that’s the important thing for your friend.

Pork Chops

Pork Chops

He does not think about taking you to a fashionable place where food is not good. He would fail towards you, and for an Italian, it hurts.

There are so many restaurants in Italy that are square spoiled rooms that are really not inviting…but their food is wonderful. They just don’t consider the decoration, but what you’re going to eat.

In Italy go out to have dinner is also a social program, as all around the world. But what you eat has a stronger role in the whole evening.

Among other cultures, the food may be medium, and people talk about other things and have a good evening.

In Italy, may be the most enjoyable people, but if the food is not good, they will feel like the evening was a little bit wasted for that. They will talk about it, comment it, showing that the food isn’t merely part of the evening, but quite the main attraction.

Another side of tradition concerning Italian food regards eating at certain times, following a established order in eating (never eat a meat dish before the pasta one, for example), and some other small but present rules.

Concerning time, Italians have lunch from 1.00pm to 2.00pm. Most restaurants close at 2.30 pm. It’s frustrating for a tourist visiting Rome, for example, to find the restaurant closed at 3pm.

Now some restaurants are offering different scheduled times, but these are the tourist restaurants, not the good ones. These keep pasta cooked and re-warm it. It’s better not to trust them if you desire a good Italian homemade dish.

A traditional Italian meal begins with the antipasto (which means before the meal). Usually it’s “from land”(di terra) or “from sea” (di mare). Those from land are usually Italian cold cuts, olives, cheese and so on. Those from sea are seafood salad and similar.

After the antipasto comes the first dish, that can be pasta, soup or rice (risotto). After then there’s the second, when you can choose between meat and fish. It’s necessary to add a side, because in Italy they are not included. If you ask for a steak, it will come by itself, with no French fries or salad.

After that, you can eat fruit and a dessert. Then a good coffee and a liquor called “ammazza caffe” (kill the coffee). It can vary between many choices, being the more used nowadays the lemon liquor (limoncello) and grappa.

At this point, your Italian friend looks satisfied. He will probably rest his shoulders on the back of the chair and take a long breath. After a perfect meal, these few minutes just enjoying it all are surely needed.




Traditional Arabic Food

Filed under: Food — Tags: , , , — tcchuffel @ 12:04 am

By Dina Hassim

Traditional Arabic Food

Traditional Arabic Food

A great many people would list travelling as one of their interests or hobbies when asked to list favourite things. When travelling to a foreign country tourists love to take in the sights of that specific country and best of all try out all the different foods which originate from the country or area.

Travelling to the Middle East would be no different and is the perfect destination to sample all types of Gulf and Middle Eastern cuisine. A suggestion would be to try out the buffet spreads where you could sample a little bit of every kind of dish. The following are popular to the Middle East.

Hummus is a dip made from chick peas and sesame seeds,tabouleh is chopped parsley, mint and crunched wheat. Ghuzi is a whole roast lamb on a bed of rice, mixed with nuts.Wara enab is vine leaves stuffed with rice and stuffed courgettes is known as Koussa mahshi. Local dishes include koussa mahshi which is spiced lamb with rice and hareis is a rich delicacy of slow cooked wheat and tender lamb. For pudding a type of bread pudding is known as Umm Ali and a sweet type of cheesecake with cream on top is called Esh asaraya.

Seafood is very popular in the Middle East and you can expect some specialties involving lobster,crab,shrimp,tuna,kingfish and red snapper. Many hotels serve seafood buffets and the different dishes can be sampled at your leisure.

Do not leave the Middle East without trying out as many dishes of traditional Arabic food as you can. The dishes are very tasty and sampling local food will definitely add to the pleasurable experience of an excellent holiday.

June 28, 2009

Chinese Food

Filed under: Food — Tags: , — tcchuffel @ 11:56 pm

By Abhishek Agarwal

MIE Chinese Food

MIE Chinese Food

The delectable and genuine Chinese recipes have since time immemorial been the benchmark of excellence in the culinary field. These traditional recipes are the product of an imaginative mind, besides mixing the exact combination of ingredients together with the right amount of seasoning.

Traditional Chinese recipes entail the subtle use of various cooking methods and culinary expertise even as one explores his/her unique creativity in rustling up exclusive fare. It requires employing the latest innovations and developments to prepare genuine Chinese food with just the right style.

These genuine Chinese recipes are greatly noted for their distinctive taste as well as for their tendency to weave a spell with their rich aroma, mesmerizing appearance and the high quality of the prepared dish. These traditional Oriental delights are considered to be very good for health as well as being extremely nutritious according to food aficionados all over the globe.

Poly unsaturated cooking oils are the medium for preparing excellent Chinese dishes, and have a rather favourable effect on a person’s health. Additionally, genuine Chinese dishes do not contain milk or ingredients that are full of fat. The secret to cooking genuine Chinese dishes is to strike a balance between the correct consistency, thereby producing the ideal touch.

Traditional Chinese Food

Traditional Chinese Food

Quite a few of the very popular Chinese dishes are made by using stir fried kai lan and French beans, carrots, beef laced with ginger, sweet corn chicken soup, green bean soup, spring onions, barley water and lots of others.

The Chinese dishes gives due weightage not only to vegetables, tender meat and fresh seafood, but also takes into account various cooking methods, thus ensuring the food looks extremely appetizing. Enhanced with incredible and lip-smacking flavours, genuine Chinese dishes have acquired a significant reputation amongst lovers of Chinese cuisine in the west.

A person can become an expert in preparing genuine Chinese dishes at home by essentially following the golden rules of using the basic ingredients and employing traditional cooking practices. A number of culinary institutions firmly back the cause of making exceptional traditional fare. It provides a golden chance to explore one’s creative talent to the fullest, taking your time in imbibing the cooking procedures and gaining an in depth insight into their distinctive way of life.

Having a thorough comprehension of the Chinese recipes enables food buffs to set quality standards and to have the pleasure of eating with one’s family and acquaintances. These genuine Chinese dishes offer a definite encouragement to people eagerly looking forward to hone their culinary talents since they are relatively easy to cook and are wonderful to consume.

June 20, 2009

Avocado Juice

Filed under: Drink — Tags: , — tcchuffel @ 10:37 pm

By Kevin Pederson

Avocado Juice

Avocado Juice

Avocado is sometimes known as the alligator pear because of the texture of its skin and its pear-like shape. The avocado contains a good supply of carotene, there being three times as much in a well-colored ripe fruit as in a hard one. Analysts have found no less than 11 vitamins and 17 minerals in avocado, making it a very comprehensive storehouse of the nutritional needs of man.

There is a high level of oil which contains the vitamins A, D, and E, and is rich in the mono-unsaturated fat oleic acid. This type of fat is the principal constituent of olive oil which is rapidly gaining credence for preventing of heart disease. Although the calorie count of the avocado is large, there being 165 calories in l00g (40z), it is of excellent nutritional worth

The avocado is also rich in vitamin 86, with an impressive 530 micrograms per l00g (40z). There is evidence that the leaves and fruits of the avocado have been shown to contain a substance known to be somewhat toxic to goats, rabbits, horses and canaries. There is no evidence that there is any danger to man, but for the sake of prudence it is best to have no more than one avocado a day whether juiced or fresh.

Happily the fate of the unfortunate canary need not affect the use of avocado juice in the therapy because the best effect is found when the juice is employed as an external application to the skin. Avocado juice is a good way of having a balanced quantity of the oil of avocado. The oil is second only to lanolin in being the most penetrating oil known when applied to the human skin.

Yet, unlike lanolin which is thought by many experts to be the cause of more cases of sensitivity to cosmetics than any other ingredient, avocado is emollient and innocuous without any known sensitizing effects. It can therefore be used externally as the ideal treatment for soothing sensitive skins. Avocado reduces ultra violet light and is a useful sun screening lotion for use prior to moderate exposure to the suns rays.

Japanese Food

Filed under: Food — Tags: , , , , , — tcchuffel @ 10:32 pm

By Michael Russell
Japanese food, once little more than a niche occupant in the greater scope of American cuisine, has become increasingly popular in recent years. The harmony of flavors and lightness emphasized in the typical Japanese dish appeals to the palettes of many in the United States, where heavy and often deep fried foods have long dominated the market. Many people remain reluctant about exploring this aspect of ethnic cuisine, however, for fear that they’ll find something on their plate which appears as though it came from the Iron Chef. This is far from the truth! The intent of this article is to introduce readers to a variety of different Japanese dishes, that they might go out and try something new without fear of what they’ll be eating.



Domburi: This dish is quite simply a bowl of rice adorned with some sort of topping. A variety of toppings are popular in Japan, many of which have successfully migrated across the Pacific and into American restaurants. One example of this dish is oyakodon, which uses both chicken and egg for its topping. Another sort of domburi, gyudon, is beefy in flavor and more popular in Japan as fast food. Those of you who are especially outgoing tasters might like to sample unadon, a type of domburi wherein strips of grilled eel coated in a thick soya sauce are used to top the rice bowl.

Ramen: This soup dish has been a staple of the American college student’s diet for years. Wildly popular around the world, ramen is to the Japanese what a burger and fries are to your average United States native. Ramen comes in a variety of bases and is best recognized for its long, slender noodles. Complimenting these noodles are such ingredients as dumplings, pork, miso (fermented soybeans) and soya sauce. It’s interesting to note that ramen originated in China, rather than Japan, but the dish is almost always associated with the latter source nowadays.



Sashimi: This dish is often mistaken for sushi by those still new to the realm of Japanese cuisine. Although it is often presented artistically, the fact remains that sashimi is raw fish, a truth which turns the stomach of many a squeamish American. Several types of sashimi are served, the most popular of which is probably tuna. Diners should be lend particular attention to the scent when partaking of this dish. The fish used to prepare sashimi must be exceptionally fresh and as such, it should be devoid of any fishy scent.

Sushi: Perhaps the most well-recognized of all Japanese dishes, sushi has become particularly popular in trendy regions of the United States. It is served in too many variations to list completely in the space of this article. To be considered sushi, however, the dish must contain rice that has been prepared with sushi vinegar. The most recognized form of sushi is probably norimaki, or sushi rolls. These rolls contain sushi rice and various sorts of seafood rolled in sheets of dried seaweed. Norimaki often includes vegetables, as well.



Tempura: This dish has also become quite popular within Japan and across the globe. Tempura is something of a finger food, consisting of differing types of seafood and/or vegetables fried in a special batter. The end result is a delightful treat which is crisp without being heavy, as is often the case with deep fried cuisine in America. The ingredients featured in tempura are too numerous to possibly list and often vary wildly from one restaurant to the next.

The five dishes listed above should provide the novice gourmand with a particularly tasty introduction to the world of Japanese cuisine. Enjoy!

American Food

Filed under: Food — Tags: , — tcchuffel @ 10:03 pm

By Carrie Smith

American Food

American Food

What is American food anyway? The common answer is burgers, hot dogs and apple pie but apple pie is actually European, so are burgers and hot dogs really all we have to offer? In Texas they will fry anything, pile some batter on it and throw it into a pot of grease and any given Texan will tell you it is the best they have ever had. Make it easy to eat while walking and wrap it in paper and a New Yorker wouldn’t much care if it were just a stick of dough with “red sauce” as long as you sell it from a cart on the street for less than $5.00 they will claim that no city on earth makes it better! Put anything in a tortilla and a Californian will eat it, call it Cajun and Louisiana will serve it with sweat tea, slap some BBQ sauce on and Tennessee will claim it originated in that state; does the US even have one universal style of food we can call our own? In short, not really.

American food is mostly divided by region, much like voting the north east is different than the mid west is different than the south is different than the west coast is still a little different than the south west; from sea to shining sea not one person will give you an answer that doesn’t very by state or at least by time zone. We have southern food, which is most definitely an American original but that isn’t even the same in all southern states. In Texas (which can be debated as the south or the south west) you have the original fajita in Kyle TX and hill country BBQ Brisket, in Louisiana you get Cajun food, soul food and specifically in New Orleans you are blessed with Creole. In Tennessee it is BBQ pork, in Virginia it is Ham, in Georgia it is grits…is there even one specific southern food? Sweat Tea of course, country gravy maybe but most southern states have a difficult time agreeing what good, quality, American southern food is. In the northeast you have Maryland crab cakes and clam chowder, in the mid west you have Chicago hot dogs and corn on the cob, in the north west you get Washington clams and in the south west it is green chili (chili verde), so what is American food?

America Food

America Food

American food, like America is as diverse and varied as the streets of New York City. We have all kinds of people and all kinds of foods, in a country as large as the United States with the freedom of choice from who your President is to what color of braces you want your food to get stuck in it would almost be un-American to narrow it down and make people agree on one specific type of food. Right there with free speech we Americans are blessed with a free press and the freedom to choose by region, state or individual person what kind of food we call our own. Though many will simply say “fast food” as an immediate response to such a question I beg it is not so. We are not just a Fast Food Nation as the movie suggest, we are not void of culture and we are not all war mongering, self centered obese people in ball caps either. What we are is a wide Varity of things, to complex and diverse to be narrowed down into one classification. We are the contents of a melting pot, the image of a collage, we are a sponge; we are America and nearly nothing universally conforms us to our neighbors other than the freedoms we share, not even the foods we eat.

Soto Ayam

Filed under: Food — Tags: , — tcchuffel @ 9:47 pm

By Diana Novita

Soto Ayam

Soto Ayam

My grandmother who lived in Eastern slope of Mount Lawu, used to cooked this kind of Soto when Lebaran Idul Fitri to serve her hundreds of guesses. She wasn’t living in Magetan, but her Soto was very similar to what Seri Masak Femina said about this kind of Soto.
So, it doesn’t matter at all what its name actually. I just want to remember my beloved deceased grandmother’s soto, which was so yummy.

1 free range chicken/ organic chicken, cleaned and cut into frying pieces
1,5 L fresh water
1 teaspoon of salt
2 tablespoons cooking oil
2 salam leaves
2 lemongrasses
4 jeruk purut leaves
¼ teaspoon cinnamon powder
2 cm galangal root, crushed

Grinded Spices:
3 cloves garlic
8 shallots
2 cm ginger
½ teaspoon turmeric powder
5 candlenuts
½ teaspoon white pepper powder
A pinch of caraway powder
½ teaspoon tamarind
1 teaspoon salt
1 teaspoon sugar

50 g rice vermicelli, boiled for 2 minutes, then poured by cold water, drained
150 g green-bean sprouts, soaked in hot water, then drained
3 hard boiled eggs, peeled, sliced
100 g cabbage, finely sliced
2 tablespoon celery
2 tablespoon fried onion
Potato crisp
Chili condiment
Sweet soy sauce
Lime juice


Boil the chicken with salt in water, until the chicken is tender enough, and the broth is about 1 L
Take the chicken out of pan and drain it well, shred it

Sauté the grinded spices with salam leaves, lemongrasses, jeruk purut leaves, galangal root, cinnamon powder
Pour the chicken broth little by little, stir, boil it again

Set the shredded chicken and all the compliments in a bowl, and then pour them with hot spiced broth

Indonesian Food

Filed under: Food — Tags: , — tcchuffel @ 9:31 pm

By Tatie Sri Wulandari

Indonesian Food

Indonesian Food

I can say that Indonesia is ‘heaven for food lovers’. You can find any kind of food from local to international dishes. But when you are travelling to Indonesia, don’t waste your money to taste anything except the local food. Eating Indonesian food can be an interesting experience. The diversity of the country will bring you to taste variety of foods. Each of Indonesia’s ethnic groups uses the country’s entire rich array of the spices, but each has its own combinations and tastes: spicy, sweet, hot and sour.

Padang cuisine (or Indonesian calls it Masakan Padang) is probably the most popular across the country. Padang or Minangkabau is the capital city of West Sumatra. Their local specialities are very delicious and you can find their restaurants in every region in Indonesia. Padang/Minang restaurants are easily recognizable by the neatly stacked food basins in their windows. What makes them unique is how they serve the food. When you come to the restaurant (especially the big ones), the waiter will come to you with array of dishes all deftly balanced on his left arm and will place the food on the table in a kind of Asian buffet. Then you can choose which food you would like to eat … they will bring you different kind of dishes, from stewed meats, fish, eggs, chicken and curry.

The famous-mouth-watering speciality from Padang is Rendang Sapi , a spice-encrusted dry beef dish cooked for a long time in coconut milk. But they have some other delicious meals such as Dendeng Balado – it’s a beef served with a hot chilli sauce and Gulai Daun Pakis – its fern tips cooked with coconut milk or red snapper curries. But be aware, some of Padang dishes are very spicy. To cook 300 grams of chillies to 1 kg of meat is not unusual. If you are a spicy food lover, it’s definitely for you. Otherwise you don’t need to worry, they usually serve chilli sauce, or as Indonesian calls it the ‘sambal’, separately and used as condiments or dips.

Manado, northern Sulawesi is a largely agricultural island where coffee, coconut, nutmeg and cloves are the big money-earners. Other Indonesians think that Minahasan food has to be plastered with chilli paste to taste good. Their speciality like Ayam Bakar Rica (grilled chicken) is usually very spicy. Other popular traditional dish is Bubur Manado – rice porridge with different kind of condiments and side dishes such as shredded chicken, sweet soy sauce, dried anchovies, and fried shallots and of course chopped chillies.

If you like less spicy food, some regions on Java have it. For example Jakarta’s food tastes sweet because every dish seems to include palm sugar and sweet soy sauce ( kecap manis ). Semur – Dutch inspired smothered beef with Chinese-Indonesian sweet soy sauce, nutmeg and cloves – is one of their specialities. Other speciality like fried rice ( Nasi Goreng ) and fried noodle ( Bakmi Goreng ) originated from China but then were adapted to the Indonesian tastes until they became ones of Indonesia famous specialities. Otherwise Nasi Goreng and Bakmi Goreng can be found almost in every restaurant across the country.

In Yogjakarta, Central of Java, the typical dishes are Nasi Gudeg , made of young jack-fruit and boiled eggs stewed in coconut milk with a mixture of spices, so the taste is sweet; Ayam Goreng Kalasan – local organic free-range chicken, stewed in spices (coriander, garlic candlenut and coconut water) then fried, served with sambal and raw vegetables salad.

When you travel to East Java, toward Surabaya, you will find another traditional type of food. Sate Madura , a chicken satay from Madura (an island in East Java) is one among others that is really popular. In fact it’s one of the most popular dishes across Asia. Then there are also Soto Ayam Madura – a chicken soup, Rawon – a delicious beef soup that has black colour because it’s made from Kluwak (Pangium edule) nuts, Rujak Cingur – a mixture of raw and boiled vegetable salad served with boiled beef snout (cingur) and poured with sauce made from peanuts, chilli and dried shrimp paste ( petis udang ), Lontong Balap – a healthy vegetarian dish containing compressed rice ( lontong ), fried tofu, lentho made of red soy bean, bean sprouts, and sweet soy sauce and Tahu Campur – a beef soup mixed with fresh vegetables, cassava cake, tofu and serve a mixture of dried shrimp paste ( petis udang ), chilli and garlic.

Bali as the most visited tourist place in Indonesia is filled with five stars hotels and villas all around the area, but that doesn’t mean it has only international food atmosphere. There are two Balinese specialities, Babi Guling and Bebek Betutu. Babi Guling is a grilled suckling pig with crispy skin. Most Indonesians don’t eat pork, especially Moslems. But here, pork is eaten because most of Balinese are Hindus, and they don’t eat beef. Bebek Betutu is a duck delicacy, where the fowl is marinated with many different herbs and spices, wrapped in banana leaves and then baked over a low flame. You can also try Balinese type of satay or they call it Sate Lilit , made from fish minced meat with freshly grated coconut, prawn paste, garlic, chillies, lemon leaves and salt to compose a sticky, dough-like mixture then wrapped around using spears of fresh lemongrass as skewers, and cook them over fire coming from coconut husks rather than charcoal. It is served with either mild or peppery sauce.

Travelling around Indonesia can prove to be a real challenge for your cuisine curiosity. The country is not just offering the beauty, but also will spoil your craving for delicious food. If you want to taste something different, then Indonesia is the right place. As the nation with more than 17.000 islands, Indonesia is a heaven of good food that will awake all of your senses.

Nigerian Fried Rice

Filed under: Food — Tags: , — tcchuffel @ 9:19 pm

By Titilayo Ajumobi

Nigerian Fried Rice

Nigerian Fried Rice

Just like in the case of the Nigerian Jollof rice, there are different ways of cooking the Nigerian fried rice too. You can just follow my recipe or add any other ingredient you desire.


5 cups of rice
½ kilogram of shrimp(peeled), crayfish, periwinkle (optional)
2 kilograms of fish, beef, mutton, chicken or pork
I medium sized onion
5 green peppers
Green peas
¼ of a kilogram Liver
¼ of a kilogram Kidney
Sweet corn
Vegetable oil
Seasoning (knorr, black pepper, curry, thyme and white pepper)


Put the kidney, liver, shrimp(peeled), crayfish, periwinkle, beef, mutton, chicken or pork in a pot pour some water, slice in some onion, add seasoning and boil for 30 minutes and set aside the meat . Dice the liver, kidney, carrots, onion and green peppers and set them aside. Rinse the rice and pour it into a sieve for the water to drain. Pour some vegetable oil in a frying pan and fry the beef, mutton, chicken, pork or fish (any of these can be used and you may decide to use a little of the four types of meat or fish) until it becomes golden brown. Fry the peeled shrimp, crayfish, periwinkle, carrots, onion, green peas, diced kidney and liver until it becomes golden brown and set aside. Pour some vegetable oil into the frying pan and fry the rice until it becomes golden brown and set aside. Pour some more water into the meat stock if you feel the meat stock may not be enough to cook the rice, add enough salt and seasoning and bring to boil and pour in the rice and let it cook for 30 minutes. When the rice is almost done pour in the fried shrimp, crayfish, periwinkle, carrots, onion, green peas, kidney, liver and sweet corn and stir them into the rice. Don’t add too much water so that by the time the rice is done, it does not stick together. Test the rice to ensure it is properly cooked and serve it with either the fried beef, mutton, chicken pork or fish or as you desire.

Chinese Fried Rice

Filed under: Food — Tags: , — tcchuffel @ 9:08 pm

By Alan Beggerow

Chinese Fried Rice

Chinese Fried Rice

A basic Chinese recipe, and a great way to use meat and rice leftovers. To cook basic long-grain white rice, bring 2 cups of water to a boil in a saucepan that has a lid. When water is boiling, put in rice and stir. When water returns to the boil, put on the lid and turn the fire down to a very low simmer and cook for 20 minutes. Don’t take the lid off the pan until the 20 minutes is up! For more flavor, beef or chicken stock can be used in place of water. Add1/4 teaspoon of turmeric to the water and it will turn the rice a pretty yellow color.

Pre-cooked rice

Any kind of leftover meat, cut up into bite sized pieces

2 eggs

1 package frozen peas

1 clove garlic, minced

1 onion, diced

1 stalk celery, diced

1 carrot, diced

1 tablespoon sherry

soy sauce

Open bag of frozen peas into strainer, run under cold water and set aside to thaw and drain.

Heat wok, and then add 1-tablespoon peanut oil. Scramble eggs in wok, remove when done and set aside.

Wipe out wok, heat and add 2 tablespoons peanut oil. Stir-fry onion, celery, carrot for 1 minute. Add drained peas, garlic, and sherry, stir-fry for 2 minutes. Crumble and add up to 3 cups of rice. Stir-fry for a minute, add 2 tablespoons soy. Continue to stir-fry until rice is warmed through. Add more soy if desired. Keep rice moving so it won’t clump together. Add meat and combine thoroughly. Gently chop scrambled eggs and sprinkle on the top when done.

The variations on this basic recipe are endless. You can make it vegetarian by omitting the eggs and meat, or substituting tofu for the meat and eggs.

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