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Rice garnish with fried noodles

Rice garnish with fried noodles

I have already presented the recipe to you, but because it is (two in one) in the recipe with beef in the beef category, I decided to separate them to easily find those interested only in garnishes. The recipe is collected from Arabic cuisine directly from the source. According to the same method, the rice associated with Chinese food is prepared, except that we no longer add turmeric or noodles.
In the main presentation picture we created the Arab atmosphere with vessels purchased from the trip to Egypt :).

  • 1 cup of basmati rice without a tip (I didn't do well with another type of long grain rice)
  • 1 + 1/4 cup water
  • 3 noodle nests
  • 1 tablespoon oil for frying noodles
  • Salt
  • 1/3 teaspoon turmeric or a little saffron dissolved in a little water
  • 1 cube butter

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Fried rice noodle garnish:

1. In a frying pan over medium heat, put 1 tablespoon of oil and crush 2-3 nests of fried noodles until brown. Stir continuously (and reducing the heat) for about 2 minutes or until it evenly takes on the desired color.

2. Put in the steamer 1 cup of rice well washed from several waters and drained a little.

3. Pour over the noodles, salt, 1/3 teaspoon turmeric and cold water 1 + 1/4 cup. We do not put more! The goal is to make it steam and not stick to the grain.

4. Boil tightly closed with the lid for about 15-20 minutes, during which time do not mix and do not lift the lid.

5. After the steamer has stopped, add 1 cube of butter.

6. At the end, vent with movements from bottom to top with the paddle so as not to start to cool with grains glued together. It covers.

Tips sites


We don't have to choose basmati rice anymore.


Do not put much water, it must be done in steam.


If you do not have a steamer, cook the rice in a non-stick pan, with a perfectly tight lid, otherwise it will not steam without getting caught.


Turmeric colors, does not change the taste of rice at all.

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(5 points / total votes: 17)

Maria 4 years ago - 21 June 2013 15:24

Re: Turkish rice

I already feel its taste. Please make an effort to find a recipe with black rice, or other kind of rice
and for the most "fulfilled" or do not want to gain more weight.

Cristina 4 years ago - 22 June 2013 08:16

Re: Turkish rice

Thank you very much my dear for the recipe. I've been looking for her for years. I ate this kind of pilaf in Istanbul and I haven't been able to cook it so far. Congratulations again for your recipes

dorina 4 years ago - 22 June 2013 10:52

Re: Turkish rice

I really like rice right now I will thank him for the recipe

Cati 4 years ago - 18 October 2013 20:52

Re: Turkish rice

Ioana, in the 10 minutes of steam, will the fire be closed? thank you very much .

Ioana 4 years ago - October 19, 2013 11:51

Re: Turkish rice

Cati 4 years ago - 19 October 2013 18:22

Re: Turkish rice

Ioana, thank you very much. One more thing I would like to ask you. you have a lot of wonderful ones (I tried almost all the chicken ones), don't you have a seafood soup recipe? We go to Mexico almost every month. my husband likes to fish and, I brought with me shells, lobsters, octopuses and I would like to make a good soup but I never did and I didn't seem to dare. I boiled / scalded them according to the rules and I keep them frozen for now. I don't know where you get your inspiration from but I didn't have any failures in your recipes. Congratulations for the blog and thanks in advance !!

Ioana 4 years ago - October 21, 2013 16:46

Re: Turkish rice

How many, harder with seafood in Cluj, in a soup it feels when they are not fresh, but I try to make a good one when I find the necessary ones.

the cook 4 years ago - 4 December 2013 21:18

Re: Turkish rice

I worked on a roro, I was transporting Turkish trucks, I had a Turkish chef who made this rice the same recipe and I can tell you that I am very happy with it try it and you will not regret it

Gabriela 4 years ago - 4 February 2014 21:23

Re: Turkish rice

A very good recipe. I cooked it tonight and my baths liked it very much. For a special aroma you can add a little saffron. Thanks for the recipe

Someone 3 years ago - 20 August 2014 11:11

Re: Turkish rice

If the water has dropped and the rice is not boiled, do I add more water?

Ioana 3 years ago - 20 August 2014 11:13

Re: Turkish rice

I mean, after it's steamed, isn't it boiled? because the liquid is normal to be absorbed from the beginning, after the 5 minutes of cooking, but then you leave it in the steam.

Someone 3 years ago - 20 August 2014 11:22

Re: Turkish rice

I did not follow the steps in this recipe

Ioana 3 years ago - 20 August 2014 11:24

Re: Turkish rice

it was a general question. yes, add more hot water and let it boil. do not mix in the rice, just shake the pot so that the water enters well to the bottom.

Someone 3 years ago - 20 August 2014 11:32

Re: Turkish rice

I don't have your experience. I shook the pot so it wouldn't crumble the rice, did I?

Ioana 3 years ago - 20 August 2014 11:45

Re: Turkish rice

so as not to crumble and so as not to leave the starchy rice and become sticky, to remain open grain by grain.

Rice with Noodle - Pink Bil Shaareyya

- we boil / heat the water
- separately on another flame in the pan in which we will prepare the rice, we put the noodles in the pan to brown (be careful not to burn so always stir) together with the butter or oil
- when the noodles are browned (they should be golden in color) pour the washed and drained rice on top and stir a little more then add the water which should cover the rice and the noodles a little
- add a little salt

- reduce the flame and cover the pan with a lid and let it boil like pilaf until the water is absorbed, check from time to time. If the water has evaporated or been absorbed by the rice, but it is still raw, add a little more water, it depends a lot on the rice used.
- do not mix the rice while it is boiling
- when the rice is ready to boil, even if it has not absorbed all the water, extinguish the flame and let it stay covered with the lid, this way it swells well if it has absorbed the liquid well then just put out the fire and leave a little with the lid on. rest a little and let the rice cool
- mix the boiled rice that has absorbed the liquid well with a fork to spread, refine a little and loosen "grain"
The Egyptian recipe is definitely more or less identical to other Arabic recipes.
The rice I use is Basmati, but it also goes with Jasmine or another type of rice.
The noodle (I used cheve d'angelo) fried and then boiled with rice gives it a special taste.
Serve as a garnish for various other dishes, especially with sauce, but it's very good and so simple.

Method of preparation

The recipe is prepared in Lebanon and Palestine, this being one of the easiest and quickest to prepare, it can be eaten as such, or with plain yogurt, cucumber salad with tomatoes and onions, garnish for steak.

Basmati rice is given in 3-4 cold waters until the whiteness comes out of it, then it is left to soak in cold water for 10 minutes.
Careful. wash the rice lightly by hand, because it crumbles.
While the rice is softening, put the 2-3 tablespoons of sunflower oil in a Teflon pan and heat all the dried fruit until it turns brown. Remove them on a paper napkin and let the oil drain. Also in the same pan, heat with another 3-4 tablespoons of oil, until it turns brown. Do not use olive oil, change the taste and soften.
In a tall pot, put the drained rice, 1 teaspoon of vegeta. do not add salt, unless you want, 1 teaspoon black pepper, 1 tip of cinnamon and crushed cardamom. Then add 2 glasses of water.

1 glass of rice-2 glasses of water

On a very high heat, let the rice boil with water and spices for about 5-10 minutes, then add the brown fidelity and cook for another 10-20 minutes, but on a very low heat. The rice is ready when the water has dropped, the rice has risen and the fidelity is softened. Taste the rice grain and ventilate it a little with a fork. NOT with Liguria. then cover it for another 5 minutes. Make sure this rice boils quickly and you have to sit next to it. not to go out. pilaf!
Then press the rice a little on top, and turn it over on a flat platter, add the dried fruit, finely chopped parsley and. good appetite!

If I don't have much time, cut the parsley with a pair of scissors. obviously used only for the kitchen in my case.

Italian Cuisine Recipes

CONTENTSArticles Italian cuisine. 3 Cook in Italian style. 6 Italian spice mix. 7 Recete Pesto alla genovese. 8 Caprese salad. 9 Pasta with bacon, mushrooms and pesto. 10 Pui Caprese. 11 Pizza Capriciosa. 12 Spaghetti with simple sauce and herbs. 13 Chicken with sage and vegetables. 14 Bread with garlic, greens and parmesan. 15 Zucchini with tomatoes and mozzarella. 16 Tiramisu with cherries. 17 Panna cotta with berries. 18 Tiramisu with strawberries in cups. 19

Italian cuisineItalian cuisine is characterized by flexibility, a wide range of ingredients and a rich regional variety of recipes. The dishes represent an important element of the Italian lifestyle and mainly reflect the culture and history of this people. From a culinary point of view, Italy is a country of incredible diversity. Dishes, ingredients, cooking time and spices change radically from one region to another. What are the components of a traditional Italian meal? Italian cuisine is characterized by flexibility, a wide range of ingredients and a rich regional variety of recipes. The dishes represent an important element of the Italian lifestyle and mainly reflect the culture and history of this people. From a culinary point of view, Italy is a country of incredible diversity. Dishes, ingredients, cooking time and spices change radically from one region to another. The constant element is the basic philosophy. Meals are seen as an opportunity for family and friends to relax before returning to the hectic life of the 20th century. Primo Festive meals can also start with appetizers (antipasta). This stage of the meal is called assaggio di primi, a snack of the first (dishes), entrees. Types of soups: minestrone (thick soups from fresh vegetables, pasta, rice or beans, which may contain meat), fish soups, clear soups, vegetable soups with pasta 3

Appetizer: bruschetta (toast greased with garlic and olive oil), appetizers with fish, meat, vegetarian, fried appetizers, snacks Secondo After the first course, serve the second course, second, main course based on meat, fish, eggs or vegetables with a garnish chosen to compliment it. For example, you can try scottiglia, a stew specific to the Tuscany region, along with squeezed dry spinach seasoned with sauteed olive oil and garlic. The portions are also small, around 150 grams, plus the garnish and bread. It can be served for several seconds at the restaurant or at festive meals. Desserts Lunch usually ends with fresh fruit and a cup of espresso. A festive meal will have a more elaborate dessert, containing cheeses, pudding, pastries or cakes such as the famous tiramisu. Overall, this meal is extremely balanced, containing carbohydrates (first course and bread), protein (first and second course), vitamins and minerals from vegetables, greens and fruits. In all cases wine will be served. At a festive meal, there will be several wines, chosen to compliment those dishes, and there will usually be a bottle of sparkling wine for dessert. A lunch on weekdays will start with a primo (first course), consisting of a deep plate of soup, risotto (rice) or pasta (spaghetti) of various kinds. The amount of food is about a cup or maybe a little more because it is not meant to be a whole meal. At the restaurant or at festive meals, there may be several first courses, for example risotto, a variety of pasta and ravioli (stuffed pasta), but their total volume will be around a cup. 4

Cook in Italian style If you want to create an Italian menu to impress your guests, it is good to know what kind of meat is suitable for which recipe and which meats are the most popular in Italy. Lamb meat Lamb has been used in Italian recipes for thousands of years and is the meat that goes best with sauces. The problem is that not many people like lamb, so it is good to test the tastes of the guests before you decide to prepare it. For those who like it can be an extraordinary delicacy, but for those who dislike it can be a disaster. Fish is a type of meat often used in Italian recipes. In Italy, given that the country is surrounded by water, you will find a wide variety of fish and seafood, but even here you have to be careful with your guests. You can start from a simple fish in the oven or grill, which everyone will like, or you can be braver and choose crabs, lobster, oyster mussels or seafood salads. Preparation It is not enough to decide what kind of meat you will serve at your Italian meal. It also matters how you prepare this meat. In Italy, the meat is usually prepared by grilling or baking. There is another method, more ingenious, by which the meat is buried in total salt and prepared. When ready, the meat is very tender. Another important thing is the ingredients that accompany the meat. Very popular in Italy are tomatoes (and very healthy), then potatoes, bell peppers. 5

Italian spice mix The spices most often contained in the Italian mix are: thyme, sage, basil, rosemary and oregano. You can also add coriander and hot peppers. Traditionally, Italian dishes contain one or more spices from this list, and this mix will give a special flavor to all your dishes. In general, it is good to mix about two teaspoons of each of the above spices (possibly skipping the ones you don't like, if you want) and you're done! Your Italian spice mix is ​​ready to give good flavors to your food. Be careful where you keep the spice mix! If you make a larger amount, you probably won't use it very quickly, so it's good to keep it in a jar, in a dark, dry and not too hot place, to keep the freshness and flavors of the spices used. Thus, you can keep the mix for up to 2 years in good condition. You can use this mix on all kinds of dishes, from pizza (sprinkle a little in the tomato sauce), to meat marinades (add oil and / or wine and the above spices and keep the meat in this sauce for a few hours before preparing it) , to improve the aroma of Parmesan or even butter.

Pesto alla genoveseIngredients: Half a clove of crushed garlic Sea salt and freshly ground pepper 3 hands of freshly chopped basil A handful of pine buds A handful of grated Parmesan cheese Extra virgin olive oil Lemon juice Preparation: Put the garlic with a little salt sea ​​bass and basil in a mortar or blender and mix well. You can also add garlic if you like it better. Fry the pine buds in a hot pan without oil until golden, but not brown. Put the buds in the blender and mix again until it becomes very creamy. Put the cream in a bowl and add half of the Parmesan cheese. Stir gently, add olive oil until creamy. Season to taste and add the remaining Parmesan cheese. You can also add lemon oil and juice if you like. You can keep it in a jar where you poured a little olive oil on it so that it does not oxidize and seal it well.

Author: Elena Sandor @Eileen cuisine

Caprese saladIngredients: 3 tomatoes 100 g mozzarella 1 teaspoon olive oil 1 tablespoon balsamic vinegar 1 pinch of salt 1 pinch of pepper a few basil leaves slices of bread for serving Author: Cristina Toth @ Preparation: We cut the washed tomatoes into slices. Cut the mozzarella into slices. Arrange the tomatoes and mozzarella alternately on a plate. Sprinkle with oil and vinegar, season to taste and add finely chopped basil, or whole leaves, depending on preference. Good appetite!

Pasta with bacon, mushrooms and pestoIngredients: 400g penne pasta 250g peeled small mushrooms 8 slices of smoked bacon 4 tablespoons pesto 200ml sour cream a handful of fresh basil Preparation: Boil the pasta according to the instructions on the package, drain and keep a cup of drained water. In a frying pan, fry the diced bacon and sliced ​​mushrooms, without oil. Turn up the heat so that the juice does not leave. After 5 minutes or after both are golden, put p

100 g of fresh green peas, 1 onion a few lettuce leaves a piece of butter the size of a hazelnut

1-2 fresh or pickled cabbages, 2 cups rice, 250g mushrooms, 4 pcs onion, 3 pcs tomatoes, greens, thyme, borscht, oil, salt, pepper

1 chicken, 250 ml milk, 100 ml sour cream, 100 g flour, 6 garlic cloves, 7 green parsley, oil, 1 onion, salt and pepper

300gr. boiled lentils, 300gr. boiled rice, 3 finely chopped onions, 200ml. vegetable soup, 4-5 cloves of crushed garlic, 200gr. tomatoes, 2 tablespoons oil, 2 tablespoons butter, paprika, 1 tablespoon cumin, ground coriander, salt, pepper, finely chopped greens.

Stevia soup recipe with noodles and larch

Today's soup recipe is the simplest, without meat, without eggs, more precisely, fasting. It is ideal for when we want a simple and light meal. And, in addition, it is prepared very quickly and with few ingredients. The aroma of larch added towards the end of boiling fully ennobles its taste. Increase during serving with vinegar or lemon juice, according to preference.

You can also find in the site a recipe for stevia soup with wolfberry and larch. And if you opt for added meat, I recommend you try the recipe for smoked greens and egg fringes.

And also from the category of simple, easy and quick recipes, I invite you to try the recipe for red loboda soup with larch.

* And if you find yourself in the taste of the recipes on this blog, we are waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds, related to the page. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, we insist on respecting the rules of the group!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Follow below the list of ingredients and how to prepare the recipe for stevia soup with noodles and larch.


Hello dear lusts. Today I prepared a very delicious fasting recipe for ASIAN STYLE RICE WITH VEGETABLES. The vegetables remain crispy and colorful and the sweet and sour taste is perfect. I hope you like this recipe and prepare it with pleasure. I wish you to continue to have a tasty day and good appetite!


  • 250 gr. - broccoli
  • 200 gr & # 8211 rice noodles
  • ½ & # 8211 yellow sweet peppers
  • ½ & # 8211 red sweet pepper
  • ½ & # 8211 chili peppers
  • 1 medium onion
  • 2 cm. ginger - fresh
  • 3-4 cloves of garlic
  • 3 tablespoons hot sweet sauce
  • 3-4 tablespoons - soy sauce

For decoration:

Method of preparation:

  1. First of all put a saucepan of water to boil.
  2. Cut the broccoli bunches in half or four. Then cut the onion into semicircles, then slice the yellow and red peppers, ginger, garlic and chili peppers.
  3. Heat a frying pan over high heat. Pour oil and add broccoli, cook for a minute, add a tablespoon of soy sauce and keep everything on the fire for another 2-3 minutes, stirring occasionally. Remove the broccoli on a plate and pour another tablespoon of oil into the same pan, add the onion and cook for 2-3 minutes, stirring occasionally.
  4. Meanwhile, put the rice noodles in the boiling water and boil it according to the instructions on the package.
  5. Add the sweet peppers over the onion together with the ginger, garlic and chili pepper. Mix and pour the soy sauce together with the sweet and sour sauce, let it fry for another 2 minutes, stirring periodically.
  6. Then add the noodles to the pan with the broccoli. Pour 200 ml. of the water in which he boiled the noodles and mix everything together. Let them simmer for another minute and serve the noodles immediately.
  7. Garnish with fresh parsley and sesame seeds. Good appetite!
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Perch with mushrooms and vegetables, in a frying pan, with rice garnish

Today, for the Orthodox, it is a great holiday & # 8211 The change of face and it is the release of the fish, being in the fast of St. Mary. Even if we don't all fast, a fish recipe, simple, fast and very tasty, can be the rescue of any housewife, who has a lot of courage, until she enters the & # 8220sauna & # 8221 in the kitchen, to prepare something for the spice.

Good to know ! The local perch is my favorite fish. The white, sweet, compact meat makes it a favorite of many chefs. Unfortunately, you rarely find larger fish. The perch has small scales, although hard, difficult to clean from fish, which is why I gave up trying to clean it of scales. By the way, if someone manages to clean the perch and doesn't swear that he will never try again, let him tell me. I discovered that no matter how you prepare it (brine, in the pan, on the grill or in the oven), the perch retains its undeniable qualities, mentioned by me.

Ingredients needed in the recipe: how big perch do you find (only if you catch it yourself and you were super lucky, it can be bigger than 0.3-0.4 Kg / piece), white mushrooms, green onions, bell peppers, leeks, lemon, coarse salt, peppercorns, fresh butter, olive oil, garlic.

In a hot pan, put a mixture of fresh butter and a little olive oil (so as not to burn the butter), 2-3 cloves of garlic and a few slices of hot pepper to taste. In order not to make the preparation bitter, the garlic is removed when it turns slightly brown.

The perch, cleaned on the inside and by the gills, washed and dried with absorbent paper, is carefully placed (so that no splashes of liquid jump, hot, on your hands) in the frying liquid mixture.

The dried fish, before being put in the pan, is salted and peppered inside. Squeeze some lemon juice inside the fish.

Add the bell pepper, large slices and long pieces of leek. Season, to taste, with coarse salt and freshly ground peppercorns.

Little culinary secret! If the leek is bigger (so it will be even harder), cut the leek pieces, pass them for 2-3 minutes through boiling water, let them drain and then put them in the pan, to fry.

Before turning the fish, squeeze the lemon juice on top.

The vegetables should not be completely fried, but only slightly soaked, enough to catch the salt and the taste of fresh butter.

The ready-fried fish and the vegetables cured in the mixture of fresh butter and olive oil are taken out on a plate and in the pan, the mushrooms are still fried, cut in half.

As a garnish I use a pilaf as I know how to prepare it.

The dish is served hot, with lemon next to it and green onions, sprinkled on top.

The sauce in which the fish, mushrooms and vegetables were fried is added hot to the fish and the rice garnish.

A steaming glass with house wine from figs will accompany a delicious dish.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! The distance from the place where you were born, cannot prevent you from preparing recipes of ours, Romanian, not for anything else, but maybe they will also be enjoyed by your friends, from those lands. Or when you miss your local friends, don't forget that when you meet your compatriots, you can also prepare our traditional recipes.

Video: Πανεύκολη μακαρονάδα με αυγό! - παραδοσιακή συνταγή Μάνης τσουχτή. Greek Cooking by Katerina (December 2021).