Curried Rice with Raisins

Rice is my family's staple food, but once a while we will opt for 'no rice' meal.  This rice recipe caught my eyes while I was online, and with the addition of some of my favorite spices, I decided to try it out and yummy...

Ingredients: (serves 2)

1 cup basmati rice

2 cups water

2 tbsp. cooking oil

1/2 onion (peeled and finely chopped)

2 cloves garlic (peeled and finely chopped)

1 tbsp. curry powder

1/2 tsp. ground tumeric

1/4 tsp. ground cinnamon

1/4 cup raisins

Salt and pepper (to taste)

Fresh cilantro, chopped (for garnish)

Methods:

1. Rinse the basmati rice under water until the water runs clear.  Add water and cook in the rice cooker.
2. In a saucepan/skillet, heat the cooking oil over medium heat.  Add chopped onion and garlic, saute until softened and translucent.  Stir in curry powder, tumeric and cinnamon.  Cook for an additional 1-2 minutes, stirring constantly.
3. Add the cooked rice to the pan, along with the raisins.  Stir well to combine.  Season with salt and pepper to taste.  Cook for another 2-3 minutes to allow the flavors to meld together.
4. Remove from heat, garnish with chopped fresh cilantro (if using) and serve!

I add a fried egg over the rice and sliced cucumbers.

I adapted this recipe from 'PrintCooking' with slight adjustment to suit my cooking preference.

Buttered Rice

Ingredients: (serves 2)

1 cup long grain rice (I use Basmati Rice) - I measure using rice cup

3 tbsp. unsalted butter

1/4 medium onion (peeled and finely diced)

2 dried bay leaves

2 cups (rice cup) water

1 tsp. chicken stock granules - add more to taste, if needed

Dash of ground white pepper - to taste

Dried parsley flakes (optional)

Methods:

1. To get ready the rice; wash/rinse, soak in water for an hour, and drain.  I normally soak Basmati Rice. 
2. In a heated wok, using medium-low heat, melt butter.  Add in onion and saute gently until fragrant.  Stir in rice grains to coat in the butter.
3. Add in chicken stock granules, white pepper and bay leaves; give it a stir to mix.  Switch off heat.
4. Scoop the rice into the inner pot of the rice cooker.  Add in 2 cups water, give it a stir, and taste for correct seasoning.  Add more chicken stock granules if needed.
5. Place the inner pot into the rice cooker, and start cooking.
6. Once the rice cooker has finished cooking and switch to 'keep warm,' let the rice sit inside the rice cooker for at least 15 minutes.
7. To serve, puff up rice with a rice spatula; remove bay leaves, scoop into individual bowls or plates; sprinkle some dried parsley flakes and dinner is serve!

I adapted this recipe from 'Lauren's Latest' with slight adjustments to suit my cooking preference.

Simple Yam Rice in rice cooker

 

Ingredients: (serves 2)

100 g. yam (peeled and cubed)

20 g. dried shrimps (washed, soaked and drained)

3 shiitake mushrooms (washed, soaked and sliced) - reserve mushroom soaking water

2 shallots (peeled and sliced)

80 g. chicken breast (sliced)

1 cup rice (washed and drained)

1 tbsp. cooking oil

Seasoning for chicken:

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

1/2 tsp. cornflour

Dash ground white pepper

1/2 egg white 

Seasoning:

1/2 tbsp. oyster sauce

1/2 tbsp. light soy sauce

1/2 tsp. ground white pepper

1/4 tbsp. dark soy sauce (for color - amount depends on the type of sauce you are using)

Methods:

1. In a heated wok, add cooking oil.  Saute shallots, add dried shrimps, mushrooms, and fry until fragrant.
2. Add yam cubes and fry for 2 minutes, then add chicken and fry until turn opaque.  Add rice, mix evenly.  Add in seasonings and stir well until combined.
3. Transfer to rice cooker, add water and mushroom soaking water.  
4. Switch on rice cooker to cook rice.  After finished cooking, do not immediately open up the rice cooker; let it in 'keep warm' mode for at least 15-20 minutes, to let the rice and ingredients properly cooked through.
5. Serve!

I adapted this recipe from 'Youtube' by: G8stromania

Sticky BBQ Pork Rice Bowl

 

Ingredients: (serves 2)

400 g. pork belly (skin on, cut into 3" long and 1/4" thick)

2 garlic cloves (finely chopped)

1/2 tbsp. finely grated ginger

300 g. Chinese cabbage (thinly shredded)

2 green apples (peeled, cored, chop into chunks)

1/2 cup chicken stock

1 tbsp. Shaoxing Wine

1/2 tbsp. cooking oil

To serve: 

Steamed rice

Spring onion (thinly sliced)

Red chili (sliced) - optional

Hoisin Glaze: Combine in a small bowl

1 tbsp. hoisin sauce

1/2 tbsp. light soy sauce

1/2 tbsp. Shaoxing Wine

1/2 tsp. Five Spice Powder

Methods:

1. In a saucepan on medium-high heat, add oil.  Cook pork until golden on each sides.  Turn off heat and transfer pork to a plate.
2. Turn heat back on, in the same pan with remaining oil, add garlic and ginger, stirring until aromatic.  Add cabbage and apple and stir to combine.  Drizzle the stock and Shaoxing wine over the cabbage mixture.  Off the heat, remove the cabbage and apple into a baking dish, spread it out evenly.  Place pork on top, brush the top of the pork with half of the glaze.  
3. Bake in a preheated oven of 180 degree Celsius for 20 minutes, or until golden.  Turn the pork over and brush with remaining glaze, bake for a further 15 minutes or until crisp and golden.  I use a fork to prick on the meat to ensure its soft enough.  If it is still hard, then let it bake again for a few more minutes.  This depends on individual's liking.
4. Place rice into 2 serving bowls.  Top with pork, roasted cabbage and apple, and drizzle juices over; scatter over spring onion and chilis.
5. Ready to serve!

This recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Chicken Biryani Rice

Ingredients: (serves 3)

1/2 kg. chicken (cut into larger pieces)

2 cups Basmati Extra Long Rice

4 cups water

2 tbsp. ghee

2 tsp. cooking oil

1 cinnamon stick

5 cloves

2 star anise

1 bay leaf

1 onion (peeled and sliced)

1 green chili (sliced)

1 tomato (chopped)

1 tsp. chili powder

1 tsp. tumeric powder

1/2 tsp. salt (to taste)

To grind (masala paste):

1 cup coriander leaves

5 garlic cloves (peeled)

1 tbsp. ginger (peeled and roughly chopped)

1 tbsp. white peppercorns

2 green chilies (chopped)

2 cloves

1 tsp. ghee (to sprinkle on top of the rice, just before cooking)

Methods:

1. Wash and rinse basmati rice  and soak prior to cooking at least 20 minutes.  I soaked mine longer.
2. In a blender bowl, add coriander leaves, peppercorns, green chilies, ginger, garlic and cloves.  Add a bit of water and blend until a fine paste.  Set aside.
3. In a saucepan/wok, heat ghee and cooking oil.  Add cinnamon, cloves, bay leaf, star anise and let the spices sizzle for a few seconds.
4. Then add onions, salt and green chili.  Stir fry and cook for 2-3 minutes.
5. Add the paste and stir fry for about 5 minutes or until the raw smell disappears.
6. Add chopped tomato, stir fry and cook for 2 minutes till tomatoes turn mushy.
7. Add chili powder and tumeric powder. Stir and cook for 2-3 minutes.
8. Add chicken pieces, stir fry and cook for 5 minutes.
9. Add soaked basmati rice and gently mix them until well combined.
10. Transfer the chicken with rice to the rice cooker, add 4 cups water (the same cup you use to measure your rice).
11. Sprinkle 1 tsp. ghee on top of the rice.
12. Turn on the rice cooker and let it cooked until it automatically turn off.

Note:  

I have leftover Biryani rice without the chicken meat, and I put it inside a container and keep in the fridge.   Since the rice is so tasty and spicy, I warm it up by steaming; top with a sunny side up egg and slices of Japanese cucumbers.  It is indeed a satisfying lunch!

I adapted this yummylicious recipe from 'nithisclickncook.com' with slight adjustment to suit my cooking preference.

Claypot Chicken Rice

Ingredients: (serves 2)

1 cup rice (long grain rice)

150g. chicken thighs (sliced)

1 tbsp. light soy sauce

1/4 tsp. dark sweet soy sauce

1/2 tsp. sesame oil (extra to drizzle upon serving)

1 tsp. cornflour

3 dried shiitake mushrooms (soaked, sliced and reserve 1/4 cup soaking water)

1 tbsp. cooking oil

1 Chinese Lap Cheong (sliced diagonally)

2 garlic cloves (peeled and chopped)

1/2 tbsp. ginger (finely grated)

1 tbsp. Shaoxing Wine

Dash of ground white pepper

1 cup water

1/2 tsp. chicken stock granules (to taste)

1/4 cup reserved water from soaking mushrooms

Spring onion (roughly chopped - for garnish)

Methods:

1. Marinate chicken with light soy sauce, dark sweet soy sauce, sesame oil and cornflour.  
2. In a heated wok, add 1 tbsp. cooking oil.  Add lap cheong, fry for quick half minute.  Add chicken and stir-fry till it start to turn opaque.  Add garlic and ginger, fry for another minute.  Toss in mushrooms, then add Shaoxing wine and use spatula to scrap bits from pan.  Stir through rice, pepper and chicken stock granules. Off the heat.
3. Transfer to the rice cooker.  Add 1 cup water and water from soaking mushrooms.  Stir to mix.  Cook in the rice cooker.  
4. To serve, fluff up rice and place on a serving plate.  Drizzle a bit of sesame oil over rice, garnish with spring onion.  Let's eat!

I adapted this recipe from 'Marion's Kitchen' with slight adjustments to suit my cooking preferences.

Claypot Chicken Rice in Rice Cooker

If you are a fan of Claypot Chicken Rice, but find it hard to cook as you either don't have claypot or you do have but it's not of suitable size (like my case); or if you are cooking for the whole family, then it's too troublesome to cook them in individual servings.  Why not try out this yummylicious recipe as it's as good as the ones we used to eat outside.

Ingredients: (Serves 2)
200g. boneless chicken thighs (remove extra fat and cut into bite-size pieces)
3 garlic cloves (peeled and chopped)
4 slices peeled ginger (shredded)
1 piece Chinese Sausage (sliced diagonally)
15g. salted fish (cut into small pieces)
2 shiitake mushrooms (soaked and sliced)

1 1/2 rice cups rice 
Dark soy sauce (amount as required)

Seasonings/Marinade:
1/4 tbsp. ginger juice
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. light soya sauce
1/4 tbsp. dark soy sauce
1/2 tbsp. oyster sauce
1/4 tbsp. sesame oil
1/4 tbsp. shaoxing wine
1/4 tbsp. cornflour
Dashes of grounded white pepper

Methods:

1. In a bowl add chicken with all the seasonings/marinade ingredients and mix to coat evenly.  Set aside for at least 1 hour or longer.
2. Heat wok with 1 tbsp. cooking oil, fry sausages for 1-2 minutes, dish out onto a plate.  Add salted fish and fry till lightly brown, dish out into a separate plate.  In the same wok add a bit more cooking oil, saute garlic and ginger until aromatic.  Pour in chicken meat and stir fry until semi-cooked, dish out into a bowl and set aside.
3. Rinse rice, add water (amount based on the usual way of cooking rice) and cook in the rice cooker about 10 minutes or just about to dry up (the time depends on how much rice you are cooking, lesser rice will come up with lesser time needed).  Then place chicken meat and sausages on top and close the lid and continue to cook for another 10 minutes or until the rice cooker switch to 'Keep Warm' or finished cooking.  Open the lid, mix the cooked rice and meat together, then add in salted fish, and mix well with spatula.  Lastly, drizzle in dark soya sauce, little by little at a time while stirring to mix with the spatula, until you get the desired colour of your preference, and mix thoroughly well.
4. Close the lid of the rice cooker for another 10-15 minutes at 'Keep Warm' to ensure chicken are fully cooked.
5. Serve with finely chopped spring onion.

This recipe is adapted from 'Anncoojournal.com' with slight amendments to suit my cooking preference.

Nasi Lemak

I am sharing a dish known as 'Nasi Lemak', which is fragrant rice cooked in coconut milk and pandan leaf or known as Screwpine leaf.  It is served with side items such as eggs (either hard boiled or fried), fried anchovies, fried peanuts, cucumber, salted fish and/or fried chicken.  Most importantly, the main ingredients is 'sambal', which is a must to go with the yummy rice.  This recipe is a keeper and I am sharing it with everyone who follows my blog.  

Ingredients: (Serves-2)

(A)  Fragrant Rice

• 2 cups rice
• a knob ginger (about 1") - peeled and lightly smashed
• 1 pc. lemongrass (peeled off outside layer, washed and smashed) - I omit
• 250 g. coconut milk
• 3 pcs. pandan leaves/screwpine leaves (tied into knot)
• Salt (to taste)
• Water (to top up to the coconut milk, amount based on our usual cooking of rice)

(B)  Sambal

• 18 pieces dried chili 
• 5 shallots (peeled and sliced thickly)
• 3 cloves garlic (peeled)
• 1 tbsp. belacan (shrimp paste) - sliced, pan fry using low heat, set aside for later use)
• 1 tbsp. dried shrimps (soaked and drained)
• 1 tsp. tamarind soak in 1 cup warm water, mix and remove pulp)
• 1 onion (peeled, halved and sliced, not too thin slices)
• Salt and sugar (to taste)
• 3 tbsp. cooking oil (part)

(C)  Side Items

• 2 eggs (hard boiled, peeled and halved)
• Fried anchovies 
• Fried peanuts
• Sliced cucumbers
• Fried chicken

Methods:

(A)  Fragrant Rice

1. In a rice cooker inner pot, add in rice, wash. drain and wipe dry the outside of the pot.
2. Add in coconut milk and water.
3. Add in ginger, lemongrass (if using) and pandan leaves.
4. Sprinkle dashes of salt and stir it to combine and check for correct seasoning.
5. Place the pot into the rice cooker and press button to start cooking.

(B)  Sambal

1. For the dried chilies, I prefer to remove some of the seeds, soak with warm water, drain, cut into quarter pieces and place them in the bowl of a hand blender.
2. Add in shallots, garlic, belachan and dried shrimps.
3. I add a tablespoon of cooking oil into the blender bowl to ease blending, and blend until smooth.  Remove the paste into a bowl.
4. In a medium heated wok add 2 tablespoon of cooking oil, fry the blended ingredients until fragrant.  Pour in the tamarind water, dash of salt and sugar, fry until sugar melted; and taste for correct seasoning. (I prefer to taste before adding salt and sugar so that I know how much of each to add, or no need to add.
5. Add in sliced onions and fry until onion has wilted slightly and cooked.
6. Dish the sambal into a bowl and set aside.

Plating of the Nasi Lemak:

1. Remove the pandan leaves, ginger and lemongrass (if using) from the pot. 
2. Scoop the rice onto a small bowl, use a rice cooker spatula to press the rice down so as to compact it, turn the bowl onto a plate, lift up the bowl and let the rice sit nicely on the serving dish.
3. Arrange all the other ingredients and sambal around the rice.
4. That's it... Nasi Lemak is ready to be served.

Notes:

1. Leftover sambal can be kept in an airtight container and store in the fridge.  It can also be serve over any rice meals, with normal rice.
2. With leftover sambal in the fridge, we tend to cook Nasi Lemak more often.

This recipe is adapted from 'Cook We Like' Youtube Video with slight amendments to ease my cooking.

Tumeric Rice

I've just bought a new packet of Tumeric Powder.  Thus, I was thinking of what to cook with it.  As I was browsing through the food website, I came across recipes for Tumeric Rice.  I am trying out this first recipe and it's good.  Here's to share with those who are interested.

This recipe is sharing the same picture as the previous 'Prawn and Egg Omelette,' so I am updating the same picture here for easy reference.

Ingredients: (Serves - 2)
1/8 rice cup, rice (rinsed and drained)
1/2 tbsp. cooking oil
1 tbsp. butter
1/2 onion (finely diced)
3 cloves garlic (minced)
1 rice cup, water
2 tsp. chicken stock granules
Salt (to taste)
Pepper (to taste)
1 tsp. tumeric powder

Methods:

1. In a wok over medium heat add cooking oil and butter.
2. When butter is melted, add onion and garlic, saute until softened.
3. Add in the rice, chicken stock granules, salt, pepper and tumeric, stir until combined, taste for correct seasoning, and off the heat.
4. Scoop the rice into a bowl (ensure the bowl can be used for steaming in water), add water, stir to mix and put the lid on.  Steam over a deep wok until the rice is fully cooked.
5. Fluff the rice and serve in individual plate or bowl with other side dishes.

This recipe is adapted from 'Fox and Briar' by Meghan McMorrow with some adjustments to suit my cooking preference.

Cajun Chicken Tomato Rice

This recipe caught my eyes as I was browsing through my Facebook about a week ago.  As usual, I am always interested in trying a hand on 'one pot dish.'  Running through the ingredients needed to come up with this dish, I found myself lacking one very important ingredient, which is the Cajun Seasoning.  The next day, I found myself coming home happily with a bottle of this Cajun Seasoning and here's the outcome of what I've cooked....

Ingredients: (Serves 2)

Rice

3/4 cup long grain rice

1 3/4 cup water

1/2 tbsp chicken stock granules

Dash of grounded black pepper

1 medium tomato (wash and cut a cross at the bottom)

Chicken

1 boneless chicken thigh and drumstick (cut into bite-size pieces)

1/2 tbsp cajun seasoning

1/2 onion (chopped)

3 cloves garlic (minced)

1/2 medium red capsicum (cut into small cube)

Dash of salt

Parsley (for garnish)

Olive Oil

Methods:

• Put the washed rice into the rice cooker, add in water, chicken stock granules, black pepper and give it a stir.  Place the tomato, bottom side up in the center of the rice, put the lid on and hit the START button.
• Combine the cajun seasoning with the chicken and mix to coat.
• Heat a flat pan, add a little olive oil, fry chicken and turning them until cooked through. Dish onto a plate and set aside for later use. (if you are cooking for a much bigger portion, fry the chicken in batches and do not overcrowd the pan)

• Wipe the pan for frying the chicken earlier with the kitchen towel, add in a little more olive oil, saute chopped onion until soft, add garlic and cook for another few seconds till fragrant, then add the red capsicum and a dash of salt, continue to cook while stirring until soft.  Dish and set aside.

• When rice is cooked, use the rice cooker spoon to mush the tomato and stir into the rice.

• Add the cooked capsicum, chicken and stir till well combined. 
• Sprinkle chopped parsley and serve hot.

I cooked this one pot dish for lunch and since I am cooking it for two portion, I hand delivered half of the portion to my mum for her to taste.  As I've said earlier, my mum is not a fussy eater, any food are sure to satisfy her taste buds, but I always ask her for constructive comments for further improvements.

This recipe is adapted from The Domestic Goddess Wannabe.

Cheesy Baked Rice With Prawns and Bacon

Cheese Baked Rice have been my children's favourite food.  I have been wanting to try a hand to cook and taste the home-cooked version of it, but as usual it's not fun to cook only a small portion and enjoying it all by myself.  It is only until recently when my daughter is back home that I get to cook it for the both of us.  There are many recipes of this dish in hand but I try out this prawn recipe adapted from Minty's Kitchen Blog. As usual a bit of adjustments have been made on the recipe to suit our needs.

Ingredients:
1 1/2 cup cooked rice
10 prawns, medium size (shelled and deveined)
2 pcs. bacon (cut into small pieces)
3 cloves garlic (minced)
1/2 onion (chopped)
1  medium sized tomato (cubed)
1/4 cup chicken stock
Salt and pepper
Enough grated cheddar cheese (for topping)
1 tbsp cooking oil

White Sauce:
1/2 cup cream
1 tbsp plain flour
2 tbsp butter

Methods:

1. In a heated wok add in cooking oil, saute onion and garlic till fragrant, then add in prawns and stir-fry till 3/4 cooked, dish and set aside for later use.
2. In the same pan add in bacon pieces and fry till browned, pour in the chicken stock, stir well, toss in the cubed tomato, cook for 2 minutes and turn off heat.
3. To prepare the white sauce, add butter in a low heated small pan, add in flour and cook stirring for a minute or until mixture bubbles and begins to come away from the side of the pan.  Gradually whisk in the cream until combined.  Continue cooking until the sauce boils and thickens and remove from heat. 
4. Pour the white sauce into (2), season with salt and pepper and stir to combine.
5. Fluff up the cooked rice and place in a casserole dish, pour the prawns and bacon mixture over the rice and mix well.
6. Top the rice with a layer of grated cheese.
7. Bake for about 15 minutes or until cheese turns golden brown.
8. Serve hot.

Note:  I prefer less cheesy, so I just topped a thin layer of cheese over the rice mixture. This is up to individual preference.  I enjoyed this simple yet yummylicious "Cheesy Baked Rice" with a glass of "icy kiwi and green apple smoothies."  

Tomato Rice served with Ayam Masak Merah

Tomato Rice served with Ayam Masak Merah makes a delicious 'one-plate meal.'  This is another yummylicious recipe which I've adapted from Sifu Kenneth Goh.  The quantity of the ingredients have been slightly adjusted to suit my family's requirements. 

(A) Ingredients: (for Tomato Rice)

2 cups rice

1cm. knob ginger (peeled and smashed)

1 small cinnamon stick

1 cloves

1 aniseed

3 cloves garlic (chopped)

1/2 cup milk

2 cups water

2 small tomatoes (cubed)

1/2 onion (cubed)

1 tbsp. tomato sauce

3 tbsp. tomato puree

1 tbsp. butter

Dash of salt and sugar (to taste)

Methods:

1. In a heated wok melt butter and saute cinnamon stick, cloves, aniseed, ginger and chopped garlic till fragrant.
2. Add the tomatoes followed by the washed rice, tomato sauce and tomato puree. Stir-fry a few minutes until well mixed and aroma are well incorporated.
3. Transfer to the rice cooker. Add 1/2 cup milk and 2 cups water.  Normally I will use the proportion of 2 cup rice : 2 1/2 cup water.
4. Add salt and sugar, stir and taste for correct seasoning and cook in the rice cooker.
5. Fluff rice before serving.

(B) Ingredients: (for Ayam Masak Merah)

2 chicken thighs with drumstick (cut into big pieces)

1/2 can tomato puree

1/4 cup tomato sauce

2 small tomatoes (cubed)

5 dried chillies (soaked and drained)

1/2 stick lemongrass (sliced)

1cm. knob ginger (peeled and sliced)

5 shallots (peeled and cut into chunk)

3 cloves garlic (peeled)

1/2 onion (peeled and cut into chunk)

2 tbsp. cooking oil

Salt and sugar (to taste)

Methods:

1. In a blender put in dried chillies, lemongrass, ginger, shallots, onion, garlic and some water, blend into fine paste.
2. In a heated wok, add 2 tbsp cooking oil, saute the blended paste until fragrant and aromatic.
3. Add tomato sauce, tomato and tomato puree, bring to a boil and then add chicken pieces and cook till sauce dries up. It is advised that we do not add water when cooking at this stage provided if it is too dry.  However, constant stirring is needed to ensure that the bottom is not burnt. This dish should have a thick consistency when cooked.
4. Before off the heat add salt and sugar, stir to mix and taste. Let it sit in the pot for at least 15 minutes to half an hour before dishing up for serving.

Let's eat.......