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BN Cuisine with Chef Fregz: Pressure those Ribs, Fry that Rice

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FregzHello Fam!

Kilon Popsicles?

I’m just here basking in the what is left of this birthday love and gift receiving. Thanks to everyone again who reached out.

This post was born out of a near disaster with a client and my indecision to make an Asian fried rice or Nigerian styled rice, so I just mixed elements of both excluding that thyme and liver.. yuck! In all fairness to liver though, I had some really good liver in fried rice from the bukka next to my house I was shocked! Normally, liver in fried rice tastes like sand and just irritates every taste bud I have. Oh well there can be miracles like I discovered yesterday.
As much as my fried rice is thyme, curry and liver free, I made sure the colour was the same. We used the same veggies plus zucchini for a new touch but I went a little more asian with my curry paste and ginger. To give us a familiar green yellow colour I went with turmeric – the spice that gives curry its colour. It’s locally grown and called local ginger. It is highly medicinal and its mild flavour is perfect across so many dishes.

The near disaster was me thinking a dinner was Sunday whereas it was Saturday! Lord! Jesus it was a fire! Someway somehow I made it. I had this braised bee ribs idea but as the ribs were now in my freezer and I was super late I replaced it with fillet steak instead.I had some ribs to lying around and discovered I had a pressure cooker ( I have never really cooked with one before. I always swore the pressure would slap my head one day) I had initially planned to forget it in the oven till Jesus comes, but I couldn’t dull when the pressure cooker was there.

I wanted to go anise flavour with a hint of spice. So, I had my star anise, cinnamon powder and dark ale on standby I used Guinness stout here.

What You Need

For the Braised Beef

2.6kg beef ribs cut into 2-3 inch stubs
600ml Guinness stout or any dark ale of your choosing
1 tbsp smoked or regular paprika
2 tbsp dark soy sauce
2 knorr cubes
1 tsp salt or to taste
1 tbsp coarsely ground black pepper
3/4 – 1 tbsp cameroun pepper
2-3 star anise
1 tbsp worcestershire sauce
10 large cloves of garlic sliced or crushed
2 ginger roots (washed and sliced)
1 large onion sliced in huge chunks
1 cup rice wine or 1 cup rice wine vinegar
1/2 cup balsamic (I didn’t have rice wine vinegar so I kinda made my own)
1-2 tbsp honey

How To
Season the beef ribs with all the dry spices, and leave to marinade for about 10 minutes.
In a fry pan heat up the oil and sear (quickly frying to colour but not cook all the way). Do them in batches.

When finished, place all in a pressure pot along with all the liquid seasonings except the honey, star anise, garlic, ginger and onions. Add a bit of water to just cover. Ensure your lid is locked according to packet instructions and place on a fairly high heat and leave to cook for about 35-40 minutes. For a total fall of the bone experience leave for an hour. IMG_7762

When the pressure has cooled, open the pot and add the honey and reduce the sauce. Skim off any fat that may flow to the top. The sauce should thicken as it reduces.

Garnish with a few red chillies and spring onions.

For The Shrimp Fried Rice

350g shrimps (Deveined, cleaned and seasoned with Knorr chicken and garlic)
3/4 cup finely diced carrots
1/2 cup finely diced green pepper
1/2 cup finely sliced spring onions
3/4 cup finely diced zucchini
1 heaped tablespoon green curry paste
1 heaped tablespoon garlic
1/2 teaspoon freshly chopped ginger
1 onion finely chopped
1 serving spoon canola oil
1/2 teaspoon turmeric powder
1 tbsp light soy sauce
1 single knorr chicken cube
2 tsp sesame oil
2 tbsp sliced spring onions
4 cups previously parboiled or boiled basmati rice

How To
Start by frying the onions, curry paste, garlic, ginger, soy sauce and knorr cube for about a minute. Add the turmeric powder and the rice. Include half of the vegetable and stir continuously till everything is well mixed and the rice has coloured evenly.IMG_7719

IMG_7730 IMG_7736 IMG_7738

Add the cleaned shrimps and make a well in the centre place the shrimp there cover with rice and cover the pot. Turn the heat to low and leave to steam for about 5 minutes. After that, the shrimps should be just pink but not too dry. Stir the rice around again to distribute the shrimps and add the rest of the vegetables check for seasoning and serve hot!IMG_7743IMG_7751IMG_7769

IMG_7774

Too many thanks to Adebayo Rotilu for always coming through. Follow him on Instagram @twelve05photos @twelve05impressions and on Facebook Twelve05 Photography he does weddings, products and of course food!

Thank you for stopping by today!

Alla Prochain!

Ciao!

Fried rice tip: Add more of the shrimps if you like. You can use chicken if allergic or don’t like shrimp. To make it special, mix shrimp with chicken and possibly beef for the ultimate indulgence.

Using previously boiled cold-day-old rice is one of the best ways of reconstituting old white rice in the fridge. It’s a very Thai thing to do as well – that’s how they make their fried rice. Plus I find with basmati, it’s even easier that way to cook the fired rice as opposed to waiting for it to cool down and still at risk of getting mushy when stir fried.

Photo Credit: Debayo Rotilu for Twelve 05 Photography Gbubemi Fregene for Chef Fregz | Omaka Orubu  – Set Assistant & Food Writing | Seun Kowosi – Set assistant.

Chef Fregz loves to cook! He is a graduate of Le Cordon Bleu Paris Culinary Arts School in France and hosts monthly “Chef Fregz Specials” where he whips up a yummy menu with a different theme each time then everyone enjoys a taste. He also caters special events and private dinners. To find out more visit www.cheffregz.com. Chef Fregz provides premium private catering services. For bookings and orders email [email protected] – @Chef_Fregz on Instagram and Twitter. You can check out the Chef Fregz Page on Facebook as well.

18 Comments

  1. Anon

    March 6, 2015 at 2:28 pm

    Yummy! Interesting that you didn’t use a Wok. Liver in fried rice is so last millennium!!

  2. Seyi

    March 6, 2015 at 2:42 pm

    Looks so tasty! I wonder if it’ll be fine without the ale or Guinness.

    more-than-one-love.blogspot.co.uk

  3. Diane

    March 6, 2015 at 2:55 pm

    Yummy

  4. TA

    March 6, 2015 at 3:17 pm

    Good to have you back Fregz, I actually don’t mind crisply fried liver in my fried or Jollof rice. These days though, I use diced kidney or gizzard, yummy! 🙂 One question though, would it not be best to just use freshly washed Basmati rice instead of parboiled Basmati considering that Basmati rice does not cook for long? Or would this recipe work best for our average long-grain white rice? And I have been meaning to ask, what is the benefits (or none) of using foil to cover the pot of rice tightly while it cooks? No you didn’t use it but I know some chefs who swear by it.

  5. Taiwo

    March 6, 2015 at 3:44 pm

    Am i the only who thinks Chef Fregz and Olamide bear an uncanny resemblance??!
    Fregene Gbubemi, I still have a major crush on you, Marry Me?

  6. Busarni

    March 6, 2015 at 4:27 pm

    Fregs, you are too young to be packing that kinda stomach. watch it. Lolz. You are a great chef though!

    • Ekalor

      March 8, 2015 at 8:15 pm

      If you are a regular Chef fan, you will know that he has been on a weigh loss journey….. But by your tone, we can tell you aren’t a fan….

  7. deb

    March 6, 2015 at 5:11 pm

    yummy! definitely trying this!

  8. D

    March 6, 2015 at 6:34 pm

    To Chef Fregz and all the cooks in the house….I have a question: I try using fresh ingredients as much as possible and since you had mentioned tumeric, I get the actual yellow tumeric root at a store close to me, I have no problems using it for stews and jollof rice where I have to grind the pepper. I just peel it and put it in like my ginger but for fried rice I have not been able to come with a way to use this. Any ideas???

    • Carliforniabawlar

      March 7, 2015 at 11:12 am

      I would blend it with a bit of onions and it at the ‘stock or water stage’ of your cooking. Make sure to add it early enough to prevent a raw taste.

      That’s all I gatz :-D. Hopefully it helps if no one comes up with a better answer.

  9. Adeyinka

    March 6, 2015 at 11:03 pm

    I’ve used both basmati rice, our regular white rice for fried rice.. and i’ve also discovered the one day thing.. i.e i normally parboil, leave to cool then place in the frideg overnite.. the outcome is awesome. Fore the person who asked for the basmati.. you can actua;;y cook it but it all depends on timing.. you wont let it stay for long on heat before allowing it go under running water to halt the cooking process…
    @D… though i’ve not come across fresh tumeric, but i use the powder and the idea is tumeric powder is very sharp so i use little quantity to achieve what i want.. so if you want to use it in your fried rice, i suggest you blend it to a paste and stir fry it with your vegetables , just before you add the rice.. because chopping it won’t be advisable.. be mindful of the quntity too else you end up with ”yellow rice” it has happened to me once. Chef fregs can also have another option for you tho

  10. everything's rosie

    March 7, 2015 at 1:23 am

    Finally, someone’s gotten rid of his boko haram picture.

  11. Eileen

    March 7, 2015 at 6:56 am

    He is married ohhhhhhh..

  12. ella

    March 7, 2015 at 3:41 pm

    Cheffregz plzzz can i train with u…i rily do wanna be a chef

  13. Beauty

    March 8, 2015 at 1:57 pm

    Busarni pls stop giving ppl complex by commenting foolishly on their shape or size. It’s his stomach and his life, I’m sure u have bigger problems to deal with. .. Do u have a career?

  14. Afrolems

    March 15, 2015 at 12:33 am

    Thinking of making this tomorrow but ko si pressure cooker so I shall just make do with my oven till thy kingdom come 🙂

  15. whocares

    July 6, 2015 at 10:27 am

    Update!!!!! I will be doing you a great disservice if I do not tell you that I cooked fried rice yesterday using your recipe and it was a HIT!!! It is the easiest Naija/ fusion fried rice I have made, and it was sooo good. I made a massive pot ( those really massive pots) and usually I am scared to cook lots of food. However, regardless of the amount ,the fried rice was amazing. I used more ingredients due to the size and I replace shrimps with mushroom and chicken. It was great regardless. Thank you 🙂

  16. Nneka

    April 3, 2016 at 2:01 pm

    I appreciate your mastery in cooking kudos. I believe we will get there very soon

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