Ingredients

• 4 Over ripen Plantains
• 1 cup of All-Purpose Flour
• 1 Half of a small Onion (finely grated)
• 1 tablespoon of fresh Ginger (finely grated)
• 1 teaspoon of Salt
• 1 teaspoon of Cayenne Pepper
• 4 cups of Golden Drop Vegetable Oil

Preparation

1. Peel the plantain and place them in a mixing bowl.
2. Mash the plantain with a fork until you form a lumpy mixture.
3. Add the onion, ginger, salt, cayenne pepper and mix
4. Add the flour and mix everything together.
5. Heat the oil to medium and using a dinner spoon, spoon small amounts of the mixture to fry in small batches.
6. Fry until golden brown on either side.
7. Transfer the balls unto a paper towel to drain out the excess oil.
8. Serve hot or warm.

Ingredients

• 4-6 plantains, ripe but not past ripe, peeled and cut into bite-sized cubes
• ½ teaspoon of red-pepper
• ½ teaspoon peeled grated fresh ginger
• Onion
• All-purpose spices
• 1 teaspoon salt
• 2 tablespoons water
• Golden Drop vegetable oil

Preparation

1. Wash pepper, grated ginger and onion
2. Grind all vegetables. Add salt, spices and mix in a bowl.
3. Peel plantain and slice into cubes. Wash and add to mixture.
4. Pour oil in deep skillet. When hot, fry plantains until golden brown on both sides.
5. Drain on absorbent paper and keep in warm oven until all plantains are fried.
6. Serve kelewele with rice or waakye.

Ingredients

• 340g Plain Flour
• 100g Caster Sugar
• 14g or 2 teaspoons of dried yeast
• 1 teaspoon of nutmeg
• 300ml Luke Warm Water
• Golden Drop Vegetable Oil

Preparation

1. Place the flour and all the dry ingredients in a bowl.
2. Mix well and make a well at the center.
3. Now add the water and mix until well incorporated.
4. Cover with cling film and place in a warm place for it to rise. It may take about an hour for this to happen. If not give it time for it to rise.
5. Remove the cling film and stir the batter.
6. Place the oil on the hob and let it heat up. To check if it is at the right temperature, add a tiny bit of the batter to the oil, if it rises to the top immediately and it start to brown, then the oil is ready.
7. Using your hand, scoop balls of batter into the oil. Alternatively, use a table spoon to scoop the batter and with the help of another table spoon drop the batter into the oil.
8. Stir the oil continuously to evenly distribute the heat.
9. As the bofrot cooks up on one side, it will turn itself as you stir the oil. Once the inside is thoroughly cooked, it easily turns itself. Lower the heat to help the inside of the bofrot to cook thoroughly without burning the bofrot. Continuously stir oil and turn bofrot to get a golden brown colour. Some prefer a darker shade of brown but be careful not to burn it.
10. Using a slotted spoon, take out the bofrot and drain on kitchen paper to remove excess oil
11. Serve warm with your favourite beverage.

Ingredients

• 2 cups of Royal Farmers rice
• 4 cups of water
• 2 tablespoons of butter
• Salt to taste

Preparation

1. Wash rice until water runs clear.
2. Drain excess water using sieve/colander.
3. Place rice in a pot or rice cooker.
4. Add 4 cups of water and pinch of salt to taste.
5. Cook rice until soft and all water is soaked up in the rice. Remove from heat.
6. Add butter whilst hot.
7. Using flat side of wooden spoon, mix butter into rice and mash the rice until soft and comes together in a ball.
8. Place sizable portions of soft mashed rice into a bowl and using wet palm, roll the rice into balls.
9. Serve rice balls with groundnut soup and meat.

Ingredients

• 2 Cups Blackeye beans
• 2 Cups Royal Farmers rice
• 4 Cups Water to par boil beans and 3 cups to cook waakye
• 2 Tsp Waakye powder or Bicarbonate of soda
• 8 Stalks of Waakye leaves (millet leaves) tied in a bunch
• Salt to taste

Preparation

1. Wash beans, place in a pot, add waakye leaves tied together, 1tsp of Bicarbonate of Soda (or Waakye Powder) and add 4 cups of water. Place on the stove to boil.
2. When beans become soft and breaks apart between the fingers with a bit of pressure, add the rice.
3. Add the 3cups of water to the beans and bring to a boil.
4. Wash the rice and drain in a colander, then add to the beans.
5. Add the other teaspoon of Bicarbonate of Soda. This will cause the liquid to foam and rise to the top. Stir to prevent over-spill and mix thoroughly.
6. Add salt to taste and stir well.
7. Cover with aluminium foil and lower the heat to medium to help the rice cook gently and evenly without burning.
8. When the Waakye is soft, both beans and rice, remove aluminium foil and leaves.
9. Switch off the heat and cover with lid, let the steam do its work for about 5 minutes.
10. Serve with Waakye stew, gari foto, macaroni, meat and shito.

Ingredients

• 3 - 4 cups of Royal Farmers rice
• Golden Drop cooking oil
• Tomato puree
• 1 chopped onion
• 2 medium-sized onions
• 2 canned plum tomatoes
• 2 fat cloves of garlic
• A small piece of ginger
• 4 scotch bonnet chillies
• 1 stock cube
• 1 Maggie cube (optional)
• Dried mixed herbs
• 1 bay leaf
• Salt to taste

Preparation

1. Blend ginger, garlic, chillies, canned tomatoes and two onions and set aside for later.
2. Heat oil in a non-stick pan and fry chopped onions till soft and golden brown. Then add tomato puree and cook for 3-4 minutes.
3. Add blended tomato and onion mixture and leave to cook through till tomato mixture loses its raw taste and oil is visible at the top.
4. Add stock and Maggie cubes, bay leaf and a sprinkle of the mixed herbs.
5. Leave to simmer for about 3 minutes while you rinse rice to remove excess starch.
6. Add rinsed rice to the sauce and stir to make sure nothing sticks to the bottom.
7. Add 2 cups of water to the rice and sauce mix and stir. Then add salt to taste and cook till the water is almost evaporated.
8. Cover and simmer on a low heat till rice is fully cooked.
9. Serve with fried plantain and a crisp green leaf salad on the side.

Ingredients

• 3 cups of Royal Farmers rice
• Golden Drop cooking oil
• 2½ cups of water
• 1 chunk of diced salted beef
• 1 medium onion
• Chilli peppers
• ½ teaspoon of salt

Preparation

1. Wash rice till water runs clear. Place saucepan with oil on medium heat. Once hot, add onions and fry till it starts to brown.
2. Add salted beef, chillies and fry for 2 minutes.
3. Add washed rice and fry for 3 minutes.
4. Add the water and increase heat to higher setting.
5. Once rice starts to boil, cover it with grease-proof paper or foil.
6. Decrease heat to lowest setting and cover saucepan with lid to trap the steam.
7. Leave rice to cook for 20-25 minutes.
8. Serve with omelette, sardines or whatever you prefer.

Ingredients

• 1 medium-sized salmon
• 1 lb smoked turkey (Note: traditionally most people tend to use beef)
• 1 pound Okro (Note: Ghanaians call okra "okro")
• 2 cloves garlic
• 3 medium tomatoes
• 1 large onion
• 2 chili peppers (scotch bonnets or other red chilis are best), ground or finely chopped
• 3 garden eggs (Substitute aubergines if unavailable)
• 1/2 cup mushrooms
• 1/2 cup Golden Drop oil
• 2 cubes of Maggi stock
• Salt to taste

Preparation

1. Chop half of the pound of okra, then grate the other half. The smaller you cut the okra, the better the draw will be.
2. Cut the stalks off the garden eggs and cut them in half.
3. Soak the garden eggs and the okra for 10 minutes before transferring them to a pot to boil until the garden eggs turn translucent. Remove from flame.
4. In a separate pot, pour 1/2 cup of cooking oil. When the oil is hot, add the onion, ginger, Maggi, ground chili pepper and garlic. (Optional: add some ground ginger). As the mixture softens, add tomato and continue to let it simmer over the fire.
5. Allow the pot with the cooking oil mixture to continue cooking for 2 to 3 minutes before adding the smoked turkey and fish. Once the turkey and fish are sufficiently cooked, add the okra mixture.
6. Add the okra into the mixture by turning it from the bottom of the pot to the top. Allow the mixture to cook for another 10 minutes. The okra is added last in order to avoid over-cooking it.
7. Serve when ready with banku, rice or whatever you prefer.

Ingredients

• Golden Drop vegetable oil
• 2 plantains

Preparation

1. Preheat oil in a large, deep skillet over medium high heat.
2. Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
3. Fry the pieces until browned and tender. Drain excess oil on paper towels.

Ingredients

• 2 packs kontomire/spinach
• ½ cup Egusi
• Meat, fish, (of choice, mushrooms also good)
• 2 tins of tomato plumbs
• 2 large onions
• 1 large chilli pepper
• Golden Drop vegetable oil
• Salt
• Stock cubes, (or seasoning of choice)

Preparation

1. Wash the leaves thoroughly with lukewarm water
2. Cut the kontomire/spinach into small sizes
3. Chop 1 onion
4. Blend tomatoes,1 onion, pepper, ginger and garlic together
5. Put pan on fire and pour in the oil
6. Add the chopped onions and stir fry for about 3 -5 mins
7. Add steamed meat/kobi and allow to cook for about 5 mins
8. Add the chopped tomatoes (if you prefer them chopped) and cook for 3 min
9. Add the blended tomatoes, pepper, ginger and garlic
10. Add any stocks / stock cubes/ seasons (Allow to cook for about 10 min, for the sauce to reduce)
11. Make agushi into a paste and add to the stew, and allow to stay for a couple of minutes before stirring to create the bubbly effect.(Allow to cook for another 3 mins)
12. Add the spinach/nkontomire leaves under a low heat now, and allow to slow cook. for about 5 min
13. Add smoked fish and taste for salt. Let it simmer.
14. Serve with plain rice.

Ingredients

• 1 cup Royal Farmers rice
• 5 cups of water
• Salt to taste
• Pinch of nutmeg
• Sugar or honey to serve
• Evaporated milk or your choice of milk to serve
• Boiled hot water/hot milk

Preparation

1. Wash rice until water runs clear.
2. Drain excess water with a sieve.
3. Place rice in a saucepan.
4. Add 5 cups of water.
5. Cook rice until soft. Use additional water if required till rice is soft and mushy.
6. Add pinch of salt to taste.
7. Use flat side of wooden spoon to mash rice till it's soft and lumpy.
Add some boiled water/hot milk to loosen it to your preferred thickness and consistency.
8. Serve the rice water hot with a sprinkle of nutmeg, some evaporated milk, sugar/honey, toasted nuts, berries, coconut flakes or whatever you fancy.

Ingredients

• 2 cups cooked Royal Farmers rice
• Golden Drop vegetable oil
• 1/2 pound extra-large shrimp, peeled, deveined
• 1 cup chopped fresh pineapple
• 1/2 medium onion, sliced
• 2 scallions, chopped
• 2 teaspoons minced garlic
• 1/4 - 1/2 teaspoon curry powder
• 3 Large eggs, lightly beaten
• 1 cup peas and carrots
• 2 tablespoons soy sauce
• Hot sauce to taste
• Salt to taste (optional)

Preparation

1. Heat a large wok or skillet on medium high heat with about a tablespoon of vegetable oil.
2. Add shrimp and stir-fry for about 3-4 minutes or until slightly pink. Remove shrimp and set aside.
3. Pour in about one tablespoon oil, add pineapple, ginger, onions, scallions, garlic and curry powder. Stir-fry for about 3-4 minutes. Set vegetables aside.
4. Add about 1 tablespoon of oil, then add eggs mixture, and cook without stirring for 5-10 seconds or until the eggs set on the bottom and are slightly cooked.
5. Add rice and cook for about a minute or two quickly, stirring constantly.
6. Return cooked shrimps, peas & carrots, soy sauce and hot sauce. Continue stirring until ingredients have heated through.
7. Adjust seasoning salt, pepper and soy sauce, if necessary.
8. Remove and serve with lime wedges. Garnish with chopped scallion and/or cilantro. Serve warm.

Ingredients

• 1 1/2 cups Royal Farmers rice
• 3 cups water
• 4 tablespoons Golden Drop oil
• 1 cup fresh bean sprouts
• 1/2 cup chopped onion
• 1 1/2 cups cooked medium shrimp, peeled and deveined without tail
• 1/4 cup chopped green onion
• 2 eggs, beaten
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons soy sauce
• 1/4 teaspoon sesame oil

Preparation

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.

2. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.

3. Mix in cooled rice and shrimp and cook for another 3 minutes. Stir constantly.

4. Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

Ingredients

• 1 egg
• 2 tomatoes, diced
• 1 onion, sliced
• 2 garlic gloves, chopped
• 1 stock cube
• 1 tablespoon Golden Drop vegetable oil
• Salt and black pepper, to taste

Preparation

1. Heat the vegetable oil and add the onion, garlic, stock cube and black pepper. Stir fry until the onion is soft.

2. Add the diced tomatoes with some drops of water. Cook on low heat for about 10 minutes.

3. Beat the egg and pour into the tomato sauce. Cook for 1 minute and stir together. Salt and pepper to your taste.

4. Serve egg stew with yam, plantain or whatever you prefer. Enjoy!

Ingredients

• 1 cup sliced mushrooms
• 1 cup bean sprouts
• 3 cups Royal Farmers rice, cooked
• 1 cup cold cooked pork, small dice
• 2 green onions with tops, sliced
• 3 eggs, lightly beaten
• 2 tablespoons Golden Drop vegetable oil
• 3 tablespoons soy sauce
• 1⁄4 teaspoon pepper

Preparation

1. Heat oil in large skillet.

2. Sauté mushrooms for 2 minutes.

3. Add bean sprouts, rice, pork, and onions.

4. Cook and stir for 6 minutes.

5. Push rice to the side of the skillet.

6. Add one tablespoon of oil; add eggs; cook and stir until eggs are thickened.

7. Stir eggs and rice together.

8. Stir in soy sauce and pepper.

Enjoy!

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons Golden Drop vegetable oil

Preparation

1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides.

3. Serve with jam, chocolate spread or whatever you prefer. Enjoy!

Ingredients

• For Fish
• 1 1/2 - 2 pounds fresh fish (bone-in, not fillet)
• Golden Drop vegetable oil for deep frying
• Salt

• Stew
• 10 tomatoes
• 4 onions
• 2 tablespoons turkey berries (optional)
• 2 cloves of garlic
• Fresh pepper
• 1- 2 tablespoon tomato paste/ puree
• 1/2 cup Golden Drop vegetable oil
• 1 teaspoon curry powder
• 1/2 teaspoon nutmeg
• 1 tablespoon grounded shrimp (optional)
• 2 onions, diced
• 3 bell peppers, diced

Instructions

1. Season fish and arrange on rack to drain off any water. Heat oil in a deep fryer.

2. Put in fish slowly one at a time to prevent oil from splashing. Fry till golden and cooked through.

3. Blend onions, turkey berries, pepper and garlic together.

4. Heat about half cup oil in a pan. Add the blended onions, turkey berries, pepper and garlic. Bring to a simmer for about five minutes on medium heat.

5. Add chopped tomatoes, tomato puree, about 1 teaspoon salt, nutmeg and curry powder. Simmer for about fifteen to eighteen minutes. The sauce should be cooked now and not taste raw.

6. Add grounded shrimp, fried fish, diced onions and bell pepper. Simmer for five minutes or more till the onions and bell pepper are softened and the fish absorbs the stew flavours. Taste and adjust for salt.

7. Serve with kenkey, yam, rice or whatever you prefer.

Ingredients

• 1 tbsp butter
• 1 lb smoked sausage
• 1 small onion, chopped
• 1 small red bell pepper
• 1½ cups cooked Royal Farmers rice
• 1 tbsp Golden Drop vegetable oil
• 1 tsp garlic powder
• 1 tsp onion salt
• ¼ tsp pepper
• 1 cup shredded extra-sharp cheddar cheese

Preparation:

1. Heat a large skillet over medium-high heat. Add butter and vegetable oil till butter sizzles.

2. Add slices of smoked sausage and onions. Cook for about 5 minutes until onion is tender and sausage begins to brown.

3. Add red bell pepper. Cover, reduce heat and cook for about 5 minutes.

4. Add cooked rice, garlic powder and onion salt. Combine well, cover and heat until rice is hot.

5. Add the shredded cheese and remove from heat. Stir in cheese until it’s melted. Serve warm and enjoy!

Ingredients:

For the Sauce

• 1 tbsp Golden Drop vegetable oil
• 1 onion, diced
• 1 garlic clove, finely chopped
• 1 tsp dried mixed herbs
• 1 x 400g/14oz tin tomatoes
• 500ml/18fl oz vegetable or beef stock (from a cube)
• 400g/14oz dried spaghetti
• salt and pepper

For the Meatballs

• 400g/14oz beef, minced
• 1 garlic clove, finely chopped
• ½ tsp dried mixed herbs
• 1 tbsp Golden Drop vegetable oil

Preparation:

1. Heat a large saucepan over medium heat and add vegetable oil. Once hot, add onions and cook gently without browning for 4-5 minutes, or until soft and translucent. Add garlic, and cook for two minutes, then add dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.

2. For the meatballs, mix together the mince, garlic and herbs along with a decent pinch of salt and pepper. Using your hands roll into about 20 balls.

3. Heat a frying pan over medium heat and add vegetable oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. Transfer to the saucepan holding the sauce.

4. Continue to simmer the sauce for 10 minutes while you cook the spaghetti.

5. Bring a large saucepan of water to boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot.

Ingredients

• 1-pound dry kidney beans
• 2 cups Royal Farmers rice
• 1/4 cup Golden Drop vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 teaspoon Cajun seasoning
• 1-pound andouille sausage, sliced
• 4 cups water

Preparation:

1. Rinse beans, and then soak in a large pot of water overnight.

2. In a skillet, heat vegetable oil over medium heat. Cook onion, bell pepper, garlic, and celery in oil for 3 to 4 minutes.

3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 21/2 hours.

4. Stir sausage into beans, and continue to simmer for 30 minutes.

5. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice. Enjoy!

Ingredients

• 4 cups cooked Royal Farmers rice
• 3 eggs, whisked
• 8-ounces flank steak, cubed
• 2 tablespoons Golden Drop vegetable oil
• 2 medium carrots, diced
• 1 cup broccoli, cut into small florets
• 3 cloves garlic, minced
• 3 tablespoons low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil

Preparation:

1. Heat 1 tablespoon of vegetable oil in a large skillet.

2. Add eggs and scramble until fully cooked. Remove them from the pan and set aside.

3. Add the remaining tablespoon of oil to the pan.

4. Add the steak and cook over high heat for 2-3 minutes, just until seared and caramelized on the outside. Remove from the pan and set aside.

5. Add carrots and broccoli to the pan and cook until tender, 3-4 minutes.

6. Stir in garlic and cook for an additional minute.

7. Add in the rice and sauté for 3-4 minutes. The rice should brown up a bit.

8. Add the eggs and steak back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.

9. Serve immediately.

Ingredients

• 1kg of yam
• 2 cups of Golden Drop Vegetable Oil
• 1 large onion, finely minced
• 3 fresh tomatoes, peeled and finely diced
• 1 teaspoon chili pepper powder
• 2 seasoning cubes
• ¼ teaspoon of dried thyme
• Salt to taste
• 2 eggs, beaten
• 2-3 tablespoons of plain flour

Preparation:

1. Peel, cut, and cook yam until very soft. Mash cooked yam until smooth with no lumps.

2. Pour vegetable oil into a frying pan, on medium heat. Add half of the tomatoes and onions. Add chili pepper. Fry for 5 mins while stirring continuously.

3. Season with thyme, seasoning cubes, and salt.

4. In a large bowl, combine fried mixture, remaining onions and tomatoes, and mashed yam. Add eggs and mix well. Make sure the texture of the mixture is not too soft or hard. (Thicken with flour if too soft.)

5. Sprinkle flour on a chopping/pastry board. Scoop yam mixture, roll onto board to form balls.

6. Deep-fry yam balls until golden brown.

7. Place fried yam balls on a plate/bowl lined with paper towels to drain excess oil.

8. Serve yam balls hot with pepper sauce or any dipping sauce of your choice. Enjoy!

Ingredients

• ¼-1/2 cup Golden Drop vegetable oil
• 3- 3 1/2-pound chicken cut in pieces
• 5 - 6 tomatoes or 2 cups tomato puree
• 1 medium onion, sliced
• 1 teaspoon minced garlic
• 1 1/2 teaspoon dried thyme
• 1 tablespoon paprika
• ¼ teaspoon curry powder
• 1 bay leaf
• 1 tablespoon bouillon granules
• 2 cups water
• 2 green onions, chopped whites and green parts
• 3 tablespoon parsley
• 1-2 cups of sliced carrots
• Salt and pepper to taste

Preparation:

1. Season chicken with, salt and pepper. Set aside

2. In a large pot, heat vegetable oil over medium heat, until hot, and then add the chicken and sauté, stirring frequently any browned bits off the bottom of the pot, until chicken is brown.

3. If using fresh tomatoes blend tomatoes, onions, garlic, and onions. Pour the tomato blend in the pot of chicken, bring to a boil and let it simmer until tender (depending on the chicken) for about 20-30 minutes, frequently stirring the saucepan to prevent burns. If using tomato sauce; add the onion, sauté until tender, for about 4-5 minutes. Pour tomato sauce, curry powder, smoked paprika, thyme, bay leaf, garlic and bouillon powder. Bring to a boil and let it simmer for about 20-30 minutes. Add about 2 cups of water to the pan.

4. Add carrots, green onions, parsley. Cook for another 5 minutes. Adjust thickness of stew with water or stock.

5. Season with salt according to preference. Remove bay leaf.

6. Serve over warm rice.

Ingredients

• 2 cups Royal Farmers rice
• 1 tbspn Golden Drop vegetable oil
• One 400ml coconut milk
• 1 small onion, chopped
• 2 medium tomatoes, chopped
• Spices: 2 bay leaves, 1tspn white pepper, 1 tspn minced chili, 4 sprigs fresh thyme (or 1 tspn dried), salt – to taste, 2 heaped tbspns crayfish powder, 1-2 stock cubes (optional)

Preparation:

Place a wide cooking pot on medium heat and add in 1 tbsp of vegetable oil. Add chopped onions and cook until translucent and fragrant.

Add chopped tomatoes, minced pepper, spices and stir. Cover and leave to simmer on low-medium heat for 10 minutes.

Add coconut milk and one cup of water to the tomato mix and Stir. Cover and bring to a rolling boil. Stir, taste and adjust for seasoning.

Add in washed rice. Stir and reduce heat to low-medium (4 on a marked cooker).

Place a sheet of foil over the pot. Place the lid over it and properly seal the edges with foil (this is a very important step). Set a timer for 30 minutes and let cook. Don’t open the pot until time is up!

Serve coconut rice with peppered meat, chicken or whatever you prefer.

Ingredients

• 3 garlic cloves, minced
• 1 tablespoon, grated fresh ginger root
• Golden Drop vegetable oil
• 1 can diced tomatoes, drained
• 1 can coconut milk
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• 1-pound uncooked shrimp (31-40 per pound), peeled and deveined
• Minced fresh cilantro, optional

Preparation:

1. Place garlic, ginger and oil in a large skillet. Cook and stir over medium-low heat for 5-7 minutes or until fragrant. Add tomatoes, coconut milk, tomato paste and salt; bring to a boil.

2. In a small bowl, mix cornstarch and water until smooth; stir into tomato mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

3. Add shrimp. Reduce heat; simmer, uncovered, 4-6 minutes or until shrimp turn pink.

4. Serve with rice, pasta or whatever you prefer.

Ingredients

• • 1/2 Pound Beef
• • 2 Tbsp Golden Drop Vegetable Oil
• • 1 small Onion, diced
• • 2 Scallions, diced
• • 1 Stock cube
• • 1 Tsp Chili Pepper
• • 1 Tsp Black Pepper
• • 3/4 Cup Cabbage, shredded
• • 3/4 Cup Carrots, shredded
• • 24 8’’ square spring roll wrappers
• • 1 Tsp Curry powder
• • 1 Tbsp Water
• • 1/4 Cup Water
• • Salt to taste
• • Golden Drop Vegetable Oil to fry

Preparation:

1. Preheat 2 tablespoons of vegetable oil in the pan and sauté the onion and scallions until translucent. Add the chili pepper, black pepper, curry powder, salt and stock cube.

2. Add the ground beef and use a wooden spoon or spatula to break it up into tiny pieces, then stir-fry until the meat is cooked through.

3. Add the shredded cabbage and carrots and turn off the heat to prevent the vegetables from turning soggy and leave to cool before using it.

4. In a bowl, mix together the flour and water to make the paste and set that aside.

5. Add about 1 tablespoon of filling to the spring roll wrapper; you can add a little more depending on the size of your wrappers but don't overfill, else it will burst while frying. Then secure it with the paste and roll it up. Remember to cover both the rolled and unrolled sheets with a damp kitchen towel to prevent it from drying.

6. Fry the spring rolls in a preheated oil of about 350°F until golden brown.

7. Serve with shito or your favourite sauce. Enjoy!

Ingredients

• • 1 1/2 cups Royal Farmers rice, cooked
• • 2 cups milk, divided
• • 1/3 cup sugar
• • Pinch of salt
• • 1 egg
• • 1 tablespoon butter
• • 1/2 teaspoon vanilla
• • Cinnamon
• • Nutmeg

Preparation:

1. Mix the cooked rice, 1 1/2 cups milk, sugar and salt. Cook uncovered over medium heat for about 15-20 minutes.

2. Whisk egg and remaining milk in a bowl. Add about 1 cup of the hot rice mixture to the egg while stirring.

3. Stir the egg mixture into the rice. Cook for 2 minutes more.

4. Remove from heat and stir in butter and vanilla.

5. Serve warm and garnish with whipped cream and a sprinkle of nutmeg and cinnamon.

Enjoy!

Ingredients

• • 2 cups water
• • 1 cup Royal Farmers rice
• • 1/4 cup dried minced onion
• • 2 tablespoons Golden Drop oil
• • 1 teaspoon ground turmeric
• • 1 teaspoon garlic powder
• • 1 teaspoon ground black pepper
• • 1 teaspoon salt

Preparation:

1. Bring water to a boil in a saucepan.

2. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 20 minutes.

3. Fluff rice with a fork and serve hot.

Ingredients

• • 6 tomatoes, cut into cubes
• • 1 2" piece ginger, peeled and sliced
• • 1/2 large onion, cut into cubes
• • 3 cloves garlic, chopped
• • 1 chili pepper, without seeds, top, or stems, chopped
• • Golden Drop vegetable oil
• • 1 tbsp kosher salt
• • 1 bouillon cube
• • 1/2 small can tomato paste
• • 1 can (10 oz) corned beef

Preparation:

1. Combine tomatoes, ginger, onion, garlic, and chili pepper in blender or food processor. Process until smooth.

2. Heat oil in the bottom of a skillet. Pour the pureed vegetables into hot oil.

3. Stir in salt and broken up bouillon cube. Fry vegetable mixture in oil until very fragrant, for about 10 minutes.

4. Stir in tomato paste and corned beef. Stir until mixture is smooth. Simmer 5 more minutes.

5. Serve over rice, spaghetti or whatever you prefer. Enjoy!

Ingredients

• 2 cups of Royal farmers rice
• 3 cups of water
• 3 tablespoons of butter
• 1 teaspoon of salt
• 1/4 cup of chopped chives
• 1 lemon fruit

Preparation:

1. Combine 2 cups Royal Farmers rice, 3 cups water, 3 tablespoons butter and 1 teaspoon salt in a saucepan.

2. Bring to a boil, then reduce the heat to low and stir.

3. Cover and cook until tender.

4. Let sit covered for 5 minutes, then stir in the zest and juice of 1 lemon and 1/4 cup chopped chives

5. Season with salt. #trysomethingnew

Ingredients

• 1 pound large shrimp, peeled, deveined and butterflied
• 1 quart water
• 1 1/2 cups cornstarch
• 2 eggs
• 2 cups fresh bread crumbs
• 5 cups Golden drop oil for deep frying.

Preparation:

Preheat deep fryer with oil to 350 degrees F.

In a large bowl, pour in water and mix in cornstarch and eggs.

Dip the shrimp into the mixture, then roll the shrimp in the breadcrumbs. Mix up the cornstarch batter again and dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time.

Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.. #goldenrecipe

Ingredients

• 6 cups Golden drop oil, for frying
• 2 pounds sweet potatoes, cut into 1/2 by 1/4-inch fries
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon sugar
• 1 cup cornstarch
• 3/4 cup club soda, cold

Preparation:

Heat your Golden Drop oil to 375 degrees F in a deep fryer.

Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.

Whisk the cornstarch and club soda in a mixing bowl.

In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack.

Fry the potatoes, stirring occasionally until golden brown and crispy. #goldenrecipe

Ingredients

• 2 Tbsp oil
• 1 tbsp garlic, chopped
• 2 tsp spring onion , chopped
• 1 tsp ginger, chopped
• 1 red chilli , chopped
• 1 Egg
• 2 cups Royal Farmers rice
• 1 tsp salt
• 1 tsp black pepper powder
• 1 tsp soya sauce

Preparation:

Heat oil in a pan on medium flame and add chopped garlic to it. Cook until light golden.

Now add a teaspoon of spring onions, ginger and red chilli. Saute for a minute.

Break an egg in the pan. Mix and cook until scrambled.

Then pour the cooked rice and combine well with the ingredients with light hands.

Add salt and black pepper powder and mix thoroughly. Pour soya sauce over the rice.

Again add a teaspoon of spring onions to the rice and stir fry for a minute.

Transfer the tasty fried rice in a bowl and serve hot garnished with spring onions

Ingredients

• 7 unpeeled medium potatoes (about 2 pounds)
• 2 quarts ice water
• 5 teaspoons salt
• 2 teaspoons garlic powder
• 1-1/2 teaspoons celery salt
• 1-1/2 teaspoons pepper
• Golden Drop Oil for deep frying

Preparation:

Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices.

Place in a large bowl; add ice water and salt. Soak for 30 minutes.

Drain potatoes; place on paper towels and pat dry.

In a small bowl, combine the garlic powder, celery salt and pepper; set aside.

In a deep fryer, heat 1-1/2 in. of oil to 375°F.

Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently.

Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

Ingredients

• 3 Tbsp Oil
• 2 Eggs (beaten with 1 tbsp water)
• 1 tsp Garlic, chopped
• 2 Cups Spring onions
• 4 Cups Royal Farmers rice (cooked bite-like)
• 1 Tbsp Fish sauce
• Optional:
• 1 Cup Coriander leaves - chopped
• 1 Cup Cucumber (diced)

Preparation:

1.Heat 1 Tbsp of oil in a large frying pan and add egg. Swirl, till set. Remove from pan and cut into strips and keep aside.

2.Heat the rest of the oil in the same pan and add garlic and spring onions. Saute over high heat till glossy and add rice.

3.Stir-fry over high heat till rice is heated through. Add fish sauce, coriander and omelette strips and mix well.

4.Serve garnished with the cucumber.

Ingredients

• 1 tbsp. sesame oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup diced pineapple
• 3/4 cup diced ham or Canadian bacon
• 2 large eggs
• 2 cups of cookedRoyal Farmers rice
• 2 tbsp. low-sodium soy sauce
• Scallions, for garnish

Preparation:

1.In a large skillet over medium heat, heat oil.

2.Add onion and garlic and cook until soft, 3 minutes, then add peppers and zucchini and cook until soft, 6 minutes.

3.Add pineapple and ham and stir until combined.

4.Move the ingredients to one side and add eggs. Scramble 3 minutes, then stir to combine.

5.Add cooked rice and stir until combined.

6.Stir in soy sauce and sprinkle with scallions.

Ingredients

• 16-ounce spaghetti, uncooked
• 3 Tablespoons Golden Drop oil
• ½ onion, chopped
• ⅓ cup frozen peas and carrots
• ¼ cup bacon bits
• 2 Tablespoons soy sauce
• 2 Tablespoons stir fry sauce

Preparation:

1. Cook spaghetti in a large pot according to package directions; drain.

2. Meanwhile, in a large saucepan, heat oil over medium heat. Saute onion, frozen vegetables, and bacon bits for 3 minutes, or until onion is soft.

3. Stir in soy sauce, stir fry sauce, and spaghetti. Toss well to coat.

4. Cook for 5 minutes, stirring occasionally.

5. Serve immediately

Ingredients

• 2 x 150g salmon fillets (about 4cm thick), skin on
• ½ tbsp Golden Drop oil
• 20g unsalted butter
• ½ lemon, juiced

Preparation:

1. Generously season the salmon fillets with salt and pepper.

2. Put the oil and butter in a non-stick frying pan over a medium heat. Swirl around the pan until melted and foaming then turn up the heat.

3. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp.

4. Flip the fillets over, lower the heat and cook for 2 mins more.

5. Drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

Ingredients

• 1/2 cup Royal Farmers rice
• 1 1/2 cups water
• 1/4 cup natural peanut butter
• 1/4 cup sugar
• 1/8 cup water
• additional water, as needed

Preparation:

1. Bring water to boil.

2. Add rice and simmer, uncovered for 15 minutes.

3. Meanwhile, mix together peanut butter, sugar, and 1/8 cup water.

4. When the rice is almost done cooking…

5. Pour peanut butter mixture over rice and stir in. Continue simmering until rice is perfectly tender.

6. Add water as necessary to keep the consistency loose, like rice pudding.

7. Enjoy warm or cold with a big sweet tooth

Ingredients

• Golden Drop oil, for frying
• 2 pounds fresh cod
• Salt and pepper
• 1/2 cup all-purpose unbleached flour
• 2 large eggs
• 2 tablespoons cold water
• 2 cups plain bread crumbs
• 1/2 teaspoon dried mustard powder
• 1/4 teaspoon cayenne pepper
• Wedged lemons and malt vinegar for topping

Preparation:

1. Pour 2-inches of vegetable oil into a large skillet.

2. Place skillet over large burner and heat oil over medium high heat.

3. Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper.

4. Place a couple of scoops of flour in a bowl. Combine egg and water in second bowl.

5. Season plain bread crumbs, mustard and cayenne in the third bowl.

6. Coat fish in flour, then egg, and then bread crumbs.

7. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.

8. When the fish is evenly golden all over, remove and drain on brown paper sacks. Serve with wedged lemons and malt vinegar.

Ingredients

• 3 Cups Royal Farmers Rice (cooked)
• 10 pieces garlic, finely chopped
• 1/2 cup spring onions
• 1 tbsp ginger juice
• 1/2 tsp chilli powder
• 2 sweet potatoes
• 3 tsp olive oil
• Salt to taste”

Preparation:

1.Heat oil in a pan.

2.Add garlic and fry till slightly brown in color.

3.Add sweet potatoes and salt , fry till half cooked.

4.Add chilli powder and ginger juice, cook it fully.

5.Add spring onion and mix well.

6.Add cooked rice and mix well.

7.Switch it off and serve hot.”

Ingredients

• Golden Drop oil, for frying
• 6 oz. sliced mozzarella
• 8 slices white sandwich bread
• Kosher salt and freshly ground black pepper, to taste
• 1⁄2 cup flour
• 2 eggs, lightly beaten
• 1 cup plain bread crumbs

Preparation:

Pour oil to a depth of 2″ in a 6-qt. Dutch oven, heat over medium-high heat until a deep-fry thermometer reads 350°.

Divide mozzarella slices among 4 slices bread; season with salt and pepper, and cover with remaining slices to make 4 sandwiches.

Trim crusts; halve sandwiches diagonally.

Place flour, eggs, and bread crumbs in three separate bowls.

Dredge sandwiches in flour, coat in eggs, and coat in bread crumbs; fry until golden brown, about 2 minutes.

Ingredients

• 2 tablespoons butter
• 1 pound boneless skinless chicken breasts, cut into strips
• 1 medium onion, chopped
• 1 large carrot, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon cornstarch
• 1 can (14-1/2 ounces) chicken broth
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1 cup frozen peas
• 1-1/2 cups Royal Farmers rice

Preparation:

In a large cast-iron or other heavy skillet, heat butter over medium-high heat; sauté chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes.

In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes.

Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.

Ingredients

• 2 large eggs
• 1-1/4 cups sugar
• 2 tablespoons shortening
• 1 cup canned pumpkin
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 cup nonfat dry milk powder
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup lemon-lime soda
• Golden Drop Oil for deep-fat frying
• Additional sugar

Preparation:

In a large bowl, beat eggs, sugar and shortening until blended. Beat in pumpkin, vinegar and vanilla.

In another bowl, whisk together flour, milk powder, baking powder, salt and spices.

Add to egg mixture alternately with soda, beating after each addition.

In an electric skillet or deep fryer, heat Golden Drop oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil.

Fry until golden brown, about 1 minute per side. Drain on paper towels.

Roll in additional sugar while warm.

Ingredients

• 6-8 cloves of garlic very finely sliced
• 2-3 tablespoons Golden Drop Oil
• 2 ½ teaspoons garlic minced
• 4 tablespoons butter, salted or unsalted, divided
• 1 ½ cups Royal Farmers Rice
• 2 ½ cups chicken broth
• ¼ - ½ cup scallions finely sliced
• Salt
• White pepper

Preparation:

Heat oil in a large saucepan over medium heat. Add garlic slices and saute until golden and crisp. Transfer to paper towels to drain.

Pour out excess oil then return to the stove.

Add 2 tbsp butter, once melted, add garlic and cook until the butter is well infused with garlic flavour, about 1 ½ minutes.

Add Royal Farmers rice, stir to coat in garlic butter.

Add broth, place lid on saucepan. Bring to simmer then immediately turn down to medium low.

Cook for 12 – 15 minutes or until liquid is all absorbed by the rice. Tilt saucepan to check.

Remove from stove but leave lid on. Rest for 10 minutes.

Fluff with fork, transfer into serving bowl.

Sprinkle with crispy garlic. Serve.

Ingredients

• 1 lb. boneless skinless chicken breasts
• ½ cup all-purpose flour
• ½ cup seasoned fish-fry breading mix
• 1 large egg
• 1 Tbsp. water
• 2 cups Golden Drop oil

Preparation:

1. Butterfly the chicken breasts. Cut them down the middle to separate the breast halves. Cut into the shape of French fries with meat scissors or a knife.

2. Put the flour and breading mix into 2 separate zip-top plastic bags. In a small bowl, lightly beat the egg with the water.

3. Place 4 chicken fries at a time into the flour bag. Shake off the excess flour.

4. Dip them into the egg wash, shake off the excess, then shake in the breading mix. Place each breaded chicken piece on a plate.

5. Heat the oil in a large skillet over medium-high heat. Fry the chicken fries in batches so they do not touch, turning often, until golden brown (about 4–5 minutes). Drain on paper towels.

Ingredients

• 1 cup Royal Farmers rice
• 2 cups water
• 1 Tbsp. olive oil
• ½ cup minced onion
• 3 cloves garlic, minced
• 1 egg
• ½ tsp. salt
• ⅛ tsp. cayenne pepper
• 2 Tbsp. prepared horseradish
• ½ tsp. dried thyme leaves
• 1 cup crushed puffed-rice cereal
• 1 cup sesame oil

Preparation:

1. In medium saucepan, combine rice and water. Bring to a boil over high heat, then reduce heat to low; simmer 20 minutes or until rice is tender and water is absorbed.

2. Meanwhile, heat olive oil over medium heat. Add onion; cook and stir until onion begins to brown, about 8–9 minutes. Stir in garlic for 1 minute, then stir into hot cooked rice. Let cool for 30 minutes.

3. Add egg, salt, pepper, horseradish, and thyme. Form mixture into 1"” balls; roll in crushed cereal to coat.

4. Heat oil in heavy skillet over medium heat. Fry rice balls, turning carefully, until golden brown and crisp, about 4–5 minutes. Drain on paper towels.

Ingredients

• 3 boneless, skinless chicken breasts
• ¼ tsp. salt
• ⅛ tsp. ground black pepper
• 4 Tbsp. olive oil
• 1 small onion, peeled and chopped
• 2 cloves garlic, minced
• 3 stalks celery, chopped
• 2 medium carrots, peeled and chopped
• 5½ cups gluten-free chicken broth
• 2 cups shredded cabbage
• 2 bay leaves
• 1 cup water
• ¾ cup Royal Farmers rice

Preparation:

1. Wash the chicken and pat dry. Season with salt and pepper and chop into 1”“-thick pieces.

2. Heat 2 tablespoons oil in a medium frying pan over medium-high heat and sauté the chicken pieces for 6–8 minutes, until they are well done. Set the chicken aside.

3. Heat the remaining oil in a large pot, and sauté the onion and garlic over medium heat until translucent, about 3–4 minutes. Add the celery and carrot to the pot and cook for 5 minutes.

4. Add the chicken broth, cooked chicken, cabbage, bay leaves, water, and rice to the pot. Simmer the soup for 20 minutes or until the rice is completely cooked. Remove the bay leaves before serving.

Ingredients

• 1 lb. ground turkey
• 2 eggs
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1 tsp. dried basil
• ½ tsp. cinnamon
• ½ tsp. fennel seeds
• ½ cup finely grated Parmesan cheese
• 2 cups crushed low-salt potato chips, divided
• ½ tsp. salt
• ½ tsp. pepper
• 4 Tbsp. Golden Drop Oil

Preparation:

1. In a large bowl, mix the turkey, eggs, garlic, oregano, basil, cinnamon, fennel seeds, cheese, 1 cup potato chip crumbs, salt, and pepper.

2. Place a large sheet of waxed paper on the counter. Sprinkle remaining cup of chip crumbs on it.

3. Form 1" meatballs from the turkey mixture. Roll meatballs in crumbs to coat..

4. Heat Golden Drop oil in a large skillet over medium-high heat. Fry meatballs until well browned, about 5 minutes. Drain on paper towels and then either refrigerate, freeze, or serve with the marinara sauce of your choice.

Ingredients

• ½ cups (12 oz.) frozen French fries
• 1½ tsp. salt, divided
• ⅓ cup all-purpose flour
• ⅓ cup cornmeal
• 1 tsp. salt
• ⅛ tsp. ground black pepper
• 3 Tbsp. butter
• 1 large egg
• ¼ cup milk
• 2 lbs. fish fillets, cut into 4 pieces
• 1 cup Golden Drop oil
• ½ cup ketchup
• 1 medium lemon, cut into wedges

Preparation:

1. Preheat oven to 425°F. Spread French fries in a single layer on a baking sheet. Bake for 10 minutes, stir, and bake an additional 7–10 minutes, or until crisp and golden. Sprinkle with ½ tsp. salt.

Meanwhile, in a shallow bowl, whisk together flour, cornmeal, the remaining teaspoon salt, and pepper. In another shallow bowl, combine egg and milk and beat well.

Pat fish dry. Dip into egg mixture, then into cornmeal mixture, coating both sides. Let stand on a wire rack for 10 minutes.

Heat oil in large heavy skillet until it reaches 350°F. Fry fish over medium heat, turning once, until golden brown, about 8–12 minutes. Drain on paper towels. Serve with French fries, ketchup, and lemon wedges.

Ingredients

• 1 cup cornflake crumbs
• 1 tablespoon plus 1 tsp. ground cinnamon, divided
• 1 1/2 quarts vanilla ice cream, slightly softened
• Golden Drop Oil for frying
• 1/4 cup sugar
• 7 (8") flour tortillas
• Honey or chocolate sauce, if desired
• Whipped cream

Preparation:

Line a pan with parchment paper. Scoop ice cream into 7 baseball sized balls; freeze for 10 minutes.

In a shallow bowl mix cornflake crumbs and 1 tablespoon cinnamon. Roll ice cream balls into cornflake mixture. Place on prepared pan and freeze at least 4 hours or overnight.

Heat oven to 425°F. Mix together sugar and 1 teaspoon cinnamon, set aside. Spray nonstick spray to both sides of tortilla. Drape over glass ramekin on sheet pan. Place another glass ramekin on top to hold down. Bake 5 minutes. Remove top ramekin. Bake additional 5 minutes or until desired doneness. Sprinkle with cinnamon sugar while still warm.

In a wide pan heat at least 2-inches of oil to 375°F.

Fry ice cream, one ball at a time, about 10-12 seconds, turning gently.

Place 1 tortilla on a serving dish, top with fried ice cream ball and garnish with honey or chocolate sauce and whipped cream as desired.

Ingredients

• 2 cups Royal Farmers rice
• 2 Tbsp. butter
• 2 shallots, thinly sliced
• 3 cups chicken broth
• 2 Tbsp. lemon juice
• Zest of half a lemon
• ¼ cup plus 1 tsp. grated Parmesan, divided
• ¼ tsp. salt
• ⅛ tsp. ground black pepper

Preparation:

Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water until the water is not “cloudy” anymore. Drain rice and set aside in a separate bowl.

Add the butter to the rice cooker, cover and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 5 minutes until shallots are soft

Add the rinsed rice and stir to coat the rice well with butter and shallots. Add the water or chicken stock to the rice, cover the rice cooker, and cook until the rice is done.

When the rice is done, add the lemon zest and ¼ cup Parmesan and drizzle lemon juice into the rice. Mix well by fluffing up the rice.

Sprinkle salt and black pepper on the rice. Keep the rice cooker at Warm for about 5 minutes before serving. Sprinkle with remaining 1 teaspoon Parmesan to serve.

Ingredients

• 1 tsp. baking soda
• 1 cup all-purpose flour
• 2 Tbsp. plus 4 cups Golden Drop oil, divided
• ½ tsp. ground black pepper
• ½ tsp. cayenne pepper
• 1 cup soda water
• 12 hot dogs, cut into 2" pieces
• ¼ cup cornstarch

Preparation:

Sift the baking soda into the flour. Stir in 2 tablespoons Golden Drop oil, black pepper, and cayenne pepper.

Slowly add the soda water until you have a batter similar in texture to pancake batter. Allow the batter to rest in the refrigerator for 30 minutes before using.

Dust the hot dogs lightly with cornstarch. Place a skewer or stick through each wiener and place on a serving tray at the table.

Add the remaining oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner.

Invite guests to coat the hot dogs in the batter and cook in the hot oil until the batter turns golden brown. Drain on paper towels if desired.

Ingredients

• ¼ cup apple cider vinegar
• ¾ cup water
• 2 Tbsp. teriyaki sauce
• ½ tsp. crushed red pepper
• ¼ cup brown sugar
• 2 lbs. lean pork roast, cut into 1" cubes
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 Tbsp. corn starch
• 2 Tbsp. olive oil
• 1 can (15 oz.) pineapple chunks
• 1 medium green bell pepper, seeded and sliced
• 1 medium red bell pepper, seeded and sliced
• 3 cups cooked Royal Farmers Rice.

Preparation:

In mixing bowl, combine vinegar, water, teriyaki sauce, crushed red pepper, and sugar. Mix well and set aside.

Season pork with salt and pepper. Toss with corn starch.

In large frying pan, add olive oil, and heat over medium-high heat. Add pork to the frying pan. Sauté pork until brown, but it may still be pink inside, about 10 minutes.

Add pineapple and peppers. Cook until the peppers begin to soften, about 5 minutes. Add the sauce and cook until bubbly and thickened, about 5 minutes.

Serve over cooked Royal Farmers Rice.

Ingredients

• ½ lb. shrimp, peeled and deveined
• 1 Tbsp. fish sauce
• 1 egg white
• 1 tsp. ground black pepper
• 1 Tbsp. cornstarch
• 1 Tbsp. plus 2 cups Golden Drop Oil, divided
• 1 package wonton skins

Preparation:

In a food processor, pulse the shrimp, fish sauce, egg white, black pepper, cornstarch, and 1 tablespoon oil several times until the mixture turns into a paste but still has some small pieces of shrimp.

Slice the wonton skins into thin strips. Lay the strips in a layer on a cutting board.

Form the shrimp paste into balls approximately 1½ tablespoons in size. You may need to wet your hands in between to keep them from sticking.

Roll each ball into the wonton strips so that they cover the entire ball. Repeat until all balls have been wrapped.

Heat the remaining 2 cups oil in a wok to 375°F. In batches, fry the shrimp balls until they turn golden brown, approximately 3–4 minutes. Drain the fried balls on plates lined with paper towels. Serve hot.