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Sep 19, 2023 · Java Rice is a yellowish to reddish rice that is usually served with grilled or fried main dishes. Not to be mistaken with any rice variation in Indonesia, this Java Rice recipe that we have here is Filipino Style which is suited for the Filipino taste.
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- 224
Ingredients: 6 salad tomatoes, cored and diced. 4 cloves garlic, sliced. 2 red onions, sliced. 2 packets palermo peppers, sliced (bell peppers work well too) 2-3 Tbsp (30-45ml) vegetable oil. 2 Tbsp (30ml) mild curry powder. 1 Tbsp (15ml) ground coriander. 2cm knob fresh ginger, grated. ½ packet (25g) tomato paste. 1 quill cinnamon.
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Feb 1, 2023 · Ghanaian jollof rice uses basmati rice cooked in a richer tomato stew base and adds ginger and curry powder into the mix for their variants. Ingredients. The ingredients we used in this jollof rice recipe are based on Nigerian jollof rice.
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- 550
- Rice, Side Dish, Vegetarian
- 1 min
Feb 27, 2015 · Java Rice is an excellent use for day-old rice! This Filipino-style fried rice seasoned with turmeric and annatto powder is a colorful and flavorful side dish that pairs with grilled meat, chicken, or fish.
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- Side Dish
Sep 22, 2023 · 1. Put the rice in a bowl and cover with boiling water. Leave for 10 minutes. Drain, rinse with cold water and leave to drain. 2. Put the tomato passata, tomato purée, Scotch bonnets, onions, red peppers, garlic, rosemary, thyme, ground coriander and smoked paprika into a blender or food processor and blitz until smooth. 3.
- Meat
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Ingredients. 400g basmati rice. 3 red peppers, halved and deseeded. 1 white onion, halved. 2 garlic cloves. 1 tbsp grated ginger, or ginger purée. 1 Scotch bonnet chilli, deseeded if you prefer less heat (optional) 5 tbsp vegetable or sunflower oil. 100g tomato purée. 2 bay leaves. 1 tbsp dried thyme. 2tsp curry powder (we used hot madras)
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Cook 1hr 40min. Featuring juicy chunks of lamb surrounded by fragrant, spiced rice, this recipe from Big Zuu for Mumma Zuu's Jollof Rice is rich and filling. From the book. Big Zuu’s Big Eats. Buy Book. Introduction. You guys are lucky, I’m not gonna lie, ’cause this is a sacred recipe and, once you make this, you will make it forever.
