Pattaya Fried Rice With Black pepper

Ingredients:

1 capsicum Medium (small pieces)
1 carrot (Small pieces)
3 eggs
1 cup cooking oil
1/2 teaspoon Salt ( or as per taste)
4 cups of boiled rice ( almost 1/2 kg)
1 slice of chicken breast ( small pieces)
5 cloves of shallot (chopped)
3-4 cloves of garlic ( chopped)
1/2 teaspoon black pepper powder
6 black pepper


Preparation:

First Heat the oil and fry shallots and garlic till light brown. Now add chicken in it and continue frying about 4 minutes. Now add carrot and capsicum and keep frying for more 3 minutes then add one egg and stir well. Finally add rice, black pepper powder and some salt. Continue to stir until all ingredients are thoroughly mixed then add 6 black pepper in it and stir it for more 2 minutes.
Now beat well 2 eggs with a bit of salt. Heat some oil into a frying pan and add the whisked eggs to make . Once ready put a cup of fried rice at the center of the omelet and wrap it up. Its ready with new taste that you must love to eat.

Malaysian Tamarind Shrimp

Ingredients

• 1/4 cup packed tamarind pulp
  
• 1/2 cup sugar
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 1 teaspoon hot sauce
• 1 tablespoon salad oil
• 1 1/2 pounds shelled, deveined shrimp (15 to 24 per lb.), rinsed and well drained
• 2 green onions, ends trimmed, cut into thin slivers

Cooking :

1. In a small bowl, mix tamarind pulp and 3/4 cup boiling water. Let stand until lukewarm, 8 to 10 minutes; rub pulp with your fingers to mix well and release from seeds. Rub mixture through a strainer into a 10- to 12-inch frying pan; discard residue.

2. Add sugar, vinegar, soy sauce, and hot sauce to frying pan. Bring mixture to a boil over high heat and stir often until reduced to about 3/4 cup, about 5 minutes. Scrape the reduced sauce back into a bowl (or, if making up to 1 week ahead, into a jar or refrigerator container; cover and chill).

3. Rinse the frying pan and wipe dry. Place over high heat and add the oil; when hot, add shrimp and stir until they begin to turn pink, about 2 minutes. Pour into a bowl. Add the tamarind sauce to pan and stir until it's boiling vigorously; return shrimp to pan and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 6 minutes longer.

4. Spoon shrimp and sauce onto plates or into a bowl. Garnish with green onions.