Deep Fried: Telur Balado (Spicy Chile Sauce with Eggs)

1 cup vegetable oil for frying6 hard-boiled eggs, shells removed6 red chile peppers, seeded and chopped4 cloves garlic4 medium shallots2 tomatoes, quartered1 teaspoon shrimp paste1 1/2 tablespoons peanut oil1 tablespoon vegetable oil1 teaspoon white vinegar1 teaspoon white sugarsalt and pepper to tasteHeat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside. Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth. Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes. Amount Per Serving  Calories: 237 | Total Fat: 17.3g | Cholesterol: 229mg Powered by ESHA Nutrient Database

Telur Balado (Spicy Chile Sauce with Eggs)

Servings Per Recipe: 6

Amount Per Serving

Calories: 237

Total Fat: 17.3gCholesterol: 229mgSodium: 178mgTotal Carbs: 13.1g    Dietary Fiber: 1.4gProtein: 9.1g VIEW DETAILED NUTRITION
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Deep Fried: Nene's Jalapeno Hot Fries | Submitted By: JEANENNE1

1 1/2 cups vegetable oil for frying2 tablespoons hot jalapeno chili oil2 large potatoes, cut into wedges4 cloves garlic, minced1 tablespoon minced onion1 fresh jalapeno chile pepper, finely chopped1 1/2 teaspoons spicy seasoned salt1 1/2 teaspoons ground black pepper1/4 cup jalapeno hot sauceHeat the vegetable oil and jalapeno oil in a large, deep skillet over medium-high heat. Place potato wedges in the skillet, and cook 10 minutes, stirring occasionally. Place garlic, onion, jalapeno chile pepper, spicy seasoned salt, and black pepper in the skillet. Reduce heat to medium, and carefully pour in the jalapeno hot sauce. Continue cooking 5 minutes, stirring occasionally, until potato wedges are golden brown. Drain on paper towels. Amount Per Serving  Calories: 276 | Total Fat: 14g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 276

Total Fat: 14gCholesterol: 0mgSodium: 884mgTotal Carbs: 34.9g    Dietary Fiber: 4.5gProtein: 4.3g VIEW DETAILED NUTRITION
About: Nutrition Info

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Deep Fried: Hawg-N-Dogs | Submitted By: Jackie Marie

10 hot dogs2 slices Pepper Jack cheese10 slices bacon4 cups oil for deep frying10 hot dog buns20 toothpicksSlice each hot dog 3/4 of the way through lengthwise. Cut each slice of cheese into 5 strips, and insert 1 strip of cheese into each hot dog. Wrap bacon snugly around each hot dog, securing each end with a toothpick. Preheat oil in a saucepan to 350 degrees F (175 degrees C). Carefully drop the hot dogs in the hot oil, and fry for 1 to 2 minutes, or until bacon is brown and crispy. Remove from oil, and drain on paper towels. Remove and discard toothpicks. Serve on buns with your favorite condiments. Amount Per Serving  Calories: 420 | Total Fat: 30.5g | Cholesterol: 36mg

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Dairy-Free Recipes: Fried Rice with Cilantro | Submitted By: MITCHNSTEVE

4 tablespoons vegetable oil5 cloves garlic, finely chopped2 green chilies, diced2 cups cubed skinless, boneless chicken breast meat2 cups cooked jasmine rice, chilled1 tablespoon white sugar1 tablespoon fish sauce1 tablespoon soy sauce2 teaspoons chopped green onion2 tablespoons chopped fresh basil leaves5 tablespoons chopped fresh cilantroHeat the oil in a wok or large skillet, over medium-high heat. Fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through. When the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot. Amount Per Serving  Calories: 634 | Total Fat: 17.3g | Cholesterol: 68mg

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This was fabulous. We eat a lot of Thai food, so the ingredients really caught my eye. The only changes I made this time were: substituted one of the tbl of veg oil with sesame oil, prawns instead of chicken, reserved one of the tbl of cilantro and sprinkled it on top of the rice to serve, and squeezed fresh lime over the entire dish. My husband said it reminded him of the rice he had in Thailand. (I did not know what kind of "green" chile the original recipe calls for. In San Diego, all types of chiles are available, so I used jalapeno.) Next time, I will add an egg, reduce the oil by at least a tbl, and top with chopped roasted peanuts (unsalted). 03/22/09: I have made this recipe several times since this review. Now I use a bit less oil, but still use 2 parts canola to 1 part sesame oil. Before I add the rice I scramble in 1-3 beaten eggs (sometimes I double the recipe). I add the unsalted chopped peanuts before serving. I have also made with just chicken, just shrimp, and a mixture of chicken and shrimp. It is so good. Was this review helpful? [ YES ]
18 users found this review helpful This was fabulous. We eat a lot of Thai food, so the ingredients really caught my eye. The... This is EXCELLENT! It makes a great base for fried rice, with limitless options for add-ins. I made mine without the chicken and cilantro; threw in a handful of julienned carrots with the garlic and cooked for a couple of minutes; turned the heat up really high and added the rice, then made a well in the center and scrambled an egg and mixed it in. I then added the sugar, fish sauce, and soy sauce, along with a scant teaspoon of sesame oil, which in my opinion is a necessary ingredient for authentic-tasting fried rice. Don't skimp on the fresh basil either; wow, that is a great taste! I don't have a wok or a gas stove, but even with a large skillet on an electric stove, this worked really well. Just remember to turn the heat up really high before adding in the rice, so that it cooks quickly and doesn't get "gummy". My DH raved about this fried rice!! He thought it was fantastic, and my 3-year old gobbled it up as well. Be sure to double the recipe if you want to have even a chance at leftovers. It's good cold or rewarmed. This will become a staple in my recipe repertoire. Was this review helpful? [ YES ]
15 users found this review helpful This is EXCELLENT! It makes a great base for fried rice, with limitless options for add-ins. ... I love fried rice and I LOVE cilantro, so this was one recipe I HAD to make! I always have jasmine rice on hand, mainly because it cooks so quickly but also for that lovely "perfumed" flavor. The cilantro just adds to the perfume! I made a couple of changes, out of necessity only... didn't have any fresh chiles, so chopped up a fresh jalepeno, didn't have fresh basil (wish I did!) so used dried. I left out the chicken as I made Oriental Drummies on the grill for the main course, but added a scrambled egg instead for protein and more body. Even with the changes, this was SO GOOD!! Next time I make it (it will be a regular in this house!) I will make sure that I have fresh basil on hand because I think that would just kick it over the top!! Thanks, Mitch, for the excellent recipe! Was this review helpful? [ YES ]
5 users found this review helpful I love fried rice and I LOVE cilantro, so this was one recipe I HAD to make! I always have...
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Deep Fried: Perfect Sesame Chicken | Submitted By: Doreen P

2 tablespoons all-purpose flour2 tablespoons cornstarch1/4 teaspoon baking soda1/4 teaspoon baking powder2 tablespoons low-sodium soy sauce1 tablespoon dry sherry2 tablespoons water1 teaspoon vegetable oil1 dash sesame oil1 pound skinless, boneless chicken breast meat - cubed1 cup chicken broth1 cup white sugar2 tablespoons distilled white vinegar2 tablespoons dark soy sauce2 tablespoons sesame oil1 teaspoon chile paste1 clove garlic, minced1/4 cup cornstarch1/2 cup water1 quart olive oil for frying2 tablespoons toasted sesame seedsSift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C). Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish. Amount Per Serving  Calories: 510 | Total Fat: 28.6g | Cholesterol: 44mg

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Deep Fried: Salt and Pepper Squid | Submitted By: Belinda Stafurik

8 ounces calamari tubes2 tablespoons Szechwan peppercorns2 tablespoons sea salt1 cup all-purpose flour1 cup cornstarch3/4 cup peanut oilSlice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside. Heat a small skillet over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the heat. Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornstarch. Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately. Amount Per Serving  Calories: 1294 | Total Fat: 83.3g | Cholesterol: 261mg

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Reviewed on Apr. 3, 2007 by kc    I had to give this a rating even though I failed to add the key ingredients because it still turned out so well. Due to grandma's inability to eat anything remotely spicy, I did not add the peppercorns or pepper. I fried the squid in a layer of vegetable oil in a pan, rather than deep frying it. My kids gobbled it up. I cut the juvenile squid into 1/2 inch rings, left the tentacles as is, and tossed the whole thing into the mix of cornstarch, flour, and salt, which was in a ziplock bag. After thoroughly shaking to coat everything, I poured the whole thing into a sieve and shook it until all the excess coating came off, sort of like panning for gold. Then I dumped the whole thing into the pan. I practically stir fried the squid, but the coating still stuck. Then I placed the oily rings between paper towels. The oil soaked up four layers of Bounty paper towels, even though it didn't look very greasy. I will definitely be making this again. Maybe it turned out so tender because the squid was so young--the bodies were no more than 5 inches long. I can't wait to cook this without Grandma around so I can add some spices. Was this review helpful? [ YES ]
24 users found this review helpful I had to give this a rating even though I failed to add the key ingredients because it still... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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