Blog Flux LinkLog: Outgoing Link Logging and Tracking for Curry Elvis Cooks

Saturday, October 22, 2005 

This Blog Is Moving - Last Time :D

I've finally launched my new cooking multiblog, Curry Elvis Cooks, which is a combination of my 4 older cooking blogs, as well as several new food, drink, and gardening categories. The homepage is not up yet, and the new blog's template will be changing slowly. I hope you'll bear with me.

By the way, I will be maintaining my 4 older cooking blogs for archive purposes only: Curry Elvis Cooks, Cooking For One Or Two, Chili Monster/Hot Head, Vegetarian Fusion.


curry elvis

Wednesday, October 19, 2005 

Bitesize 16 - Restaurant Reviews With Maps at

Marc Andreesen, best known for co-creating the original Netscape web browser, recently launched his "social networking playground" and application builder, It's an amusing website and brilliant concept, with some very basic applications that you can enjoy. Though it's not the basic applications I'm impressed with, but what you can do with them.

The playground is set up so that you can clone the application, tweak it to your liking, and publish it. This isn't the blog for technical stuff - watch my website for the announcement of a multi-blog called WebGuru - so I'll just point you at an example: Restaurant Reviews With Maps (

So for the more enterprising of you foodies, if you've ever wanted to run your own Zagat's Survey/Guide ( on the Internet, complete with maps, allows you to do so - once you've got a (free) developer's license.

(c) Copyright 2005-present, Raj Kumar Dash,

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Friday, October 14, 2005 

Spicy Oktoberfest Fried Rice

Decades ago, when my mother was learning to cook non-East Indian foods, she'd often create fusion versions of the family's favourite dishes. It is in fact her cooking style that inspired my own fusion style in the first place. One of my favourite dishes of hers was something that I call Oktoberfest Fried Rice.

As with all the dishes my mother made, my versions are fine but never as tasty as hers. Her's was hearty and rib-sticking, perfect for a cool Fall or Winter night. It started as a way to use up leftover meats. She'd take the leftover roast beef (usually Thursdays), any roast ham (often on Wednesdays), then add chicken, mushrooms, Oktoberfest-style sausage chunks, and some hot peppers (usually halapenos), plus typical fried rice ingredients. She'd make enough to feed the family for 3 or 4 days. And in those days, I used to be able to eat 2 or 3 platefuls in a sitting. It was always a satisfying meal, with the hot peppers contrasting the rib-stickiness of the rice.

  • Wok is preferred but a large non-stick frying pan will do.
  • Second frying pan to make omellette.

General notes
  • The white steamed rice should be prepared the previous night, or at least cooled for a few hours. Fluff it up with a fork while it is hot, to prevent clumping when it has cooled. [If it's too clumpy when you cook the next day, break it up with a wooden spatula.]
  • The original version of this recipe is very spicy and uses halapeno peppers. This is optional, but if used, add at the same time as the onions and mushrooms.

  • 2-3 tbsp of cooking oil (canola, vegetable oil), used in two batches.
  • 1/2 - 1 oktoberfest sausage, cut into thick, bite-sized discs, then cut in half or quarters.
  • Any leftover meats (ham, roast beef, turkey, chicken, nem nuong bbq pork sausage), shredded or diced into bite-sized pieces.
  • 2 tbsp onion, diced
  • 1/4 cup mushrooms, sliced
  • 1/4 mixed bell peppers, small diced (optional)
  • 1 small halapeno or other hot pepper, sliced (optional). Remove the seeds if you don't want too much heat.
  • 1/8 green peas, thawed (optional)
  • salt and black pepper to taste
  • white wine to deglaze
  • 1-egg omellete, made thinly, shredded into bite-size ribbons (about 1-2 inches long).
  • Crushed red pepper flake (optional)
  • 1 cup rice, cooked. If rice is in clumps, break up with a wooden spatula, not a fork.
  • 1 stalk green onion, sliced finely on a bias.

  • Heat the wok or a very large non-stick frying pan with 1-2 tbsp of cooking oil.
  • Add the raw meats and saute for 1-2 minutes. Then add any leftover/cooked meat and saute for another 2-3 minutes.
  • Add onions and mushrooms and saute for 1 minute. If these veggies stick, add a very little bit (1 tbsp) of white wine to deglaze. Let the wine evaporate almost completely before continuing.
  • Add another tbsp of cooking oil. Swirl it around the pan and let it heat up, about 1 minute.
  • Add bell peppers, halapenos, and peas (if desired), and saute for 1 minute.
  • Add shredded omellette and toss.
  • Add salt & black pepper to taste. Add the red pepper flake, if desired.
  • Add rice and break up with a wooden spatula, if necessary. Toss to distribute all the ingredients throughout the rice. Do not leave the rice on the heat for more than 1 minute.
  • Turn off the heat. Add green onions and toss to mix.

Serve as a main course with a garnish of Asian salsa or a side of bean sprout and mushroom stir-fry.

(c) Copyright 2005-present, Raj Kumar Dash,

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About me

  • I'm blogslinger
  • From Canada
  • Writer, author, former magazine editor and publisher, amateur photog, amateur composer, online writer/ blogger, online publisher, freelancer

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