Showing posts with label RICE. Show all posts
Showing posts with label RICE. Show all posts

Tuesday, February 23, 2010

CHICKEN RICE

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We used to buy chicken rice from our favorite shop but no more from now since my family have accepted and enjoyed this one cooked by me. Added carrot and potato in the soup to make it healthier,  fried the chicken with addition of turmeric, ginger, garlic, soya sauce and honey although the chicken could be taken as it is.

INGREDIENTS

RICE
500g long grain rice washed
3 shallots sliced
3 cloves garlic
1 inch ginger sliced
2 tablespoons sesame oil
2 screwpine leaves
chicken stock
water
salt

SOUP
1 whole chicken cleaned
2 screwpine leaves
2 cloves garlic
1 inch ginger sliced
3 shallots
1 piece cinnamon stick
2 teaspoons white peppercorn coarsely ground
salt

CHILI SAUCE
10 red chilli
5 red bird's eye chili
4 cloves garlic
1 cup water
2 tablespoons brown sugar
1 inch ginger
salt to taste
2 teaspoons vinegar/lime juice

DIRECTIONS

1. Boil water, salt, screwpine leaves, rub chicken with ginger and garlic then put the chicken into boiling water with  shallot, cinnamon and white pepper, cook until tender. Keep the stock for making the soup and cooking the rice.

2. Remove chicken  from the stock and cut into bite sizes. If you prefer to fry them, coat with 2 tablespoons of  honey, turmeric powder, ginger, garlic, salt and dark soya sauce, marinate for 30 minutes..

3. Heat the oil, add shallots, ginger, garlic and screwpine leaves, fry until fragrant. Add the rice, stir for about two minutes..

4. Add water, chicken stock,  and salt, water level should be 1/2 inch above the rice,cook the rice until done.

5. For the soup, reboil chicken stock, add water,  vegetables if any, spring onion, salt and pepper.

6. Put the red chili, bird's eye chili, garlic, ginger and 1/2 cup water into a blender.

7. Transfer ground ingredients in a pot, add water, brown sugar and salt. Cook until thick.

8. Remove from heat, add vinegar or lime juice.

9. To serve, place the rice and chicken in a plate together with the soup and the chili sauce.

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Wednesday, January 27, 2010

CHINESE FRIED RICE


One of the simplest fried rice you could have cooked, using less spices and minimum ingredients but great taste. Occasionally love to cook this dish for my children.

INGREDIENTS

3 cups cooked rice
1/2 cup shelled prawn
1/2 cup chicken cubed
1/2 cup green peas
2 cloves garlic chopped
2 eggs beaten with pinch of salt
3 tablespoons oil
1 teaspoon black pepper
1 tablespoon soya sauce
salt to taste

METHOD

1. Heat oil, pour beaten egg and scramble it.

2. Push the egg to the side of the pan, add garlic,prawn, salt and chicken cook until the colour changes.

3. Add rice, peas, soya sauce and black pepper, stir well.

4. Transfer onto a plate, serve hot.

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Thursday, January 14, 2010

FRIED RICE W/TUNA

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Fried rice is very versatile dish, you can add whatever  ingredients available in your pantry either meat or seafood together with vegetables making them a complete meal. Now I'm using canned tuna together with carrot for a quick meal. Despite of easy method, it turns great and becomes my family favorite dish. Squeeze the limes to get rid of fish smell. Cabbage or long bean could be added when preparing this dish.

INGREDIENTS

4 plates of cooked rice
2 big onions chopped
3 cloves garlic chopped
1 can tuna in water drained
1 carrot diced
2 tablespoons chili paste
2 tomatoes chopped
salt to taste
lime juice
3 tablespoons oil

METHOD

1. Heat the oil, fry onion until light brown then add the garlic, stir until fragrant.

2. Add in tomato, chili paste and salt, fry until tomato is soft, sprinkle little water if it is too dry.

3. Pour in carrot and cover the pan for a few minutes, add tuna and lime juice, stir well.

4. Now add the cooked rice and salt to taste.

5. Transfer onto a serving plate.

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Saturday, December 26, 2009

VEGETABLE PULAO

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Requested by my son to cook the vegetable pulao taken with spicy tomato chicken. Simple and yummy treat for the day. You can add beans, peas, potato but I'm using carrot because that what I have in stock. Addition of chilli powder and turmeric enhance the taste of this dish but also give a nice colour.

INGREDIENTS

2 cups basmati rice (soak 30 minutes then drain)
1 cup vegetables (bean, carrot, potato) cut
4 tablespoons oil/ghee
2  big onions chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 stick cinnamon
2 cardamoms
2 cloves
1 bay leaf
1/2 cup coriander leaf chopped
1 cup evaporated milk
2 cups water
salt

METHOD

1. Heat oil, add in cinnamon, cardamom, cloves, bay leaf and onion, fry until light brown.

2. Add ginger, garlic, chilli powder, turmeric and coriander leaves, stir well.

3. Pour in vegetables and little water, cook until slightly soft.

4. Now add the rice, salt, milk and water, when the water is boiling, reduce flame, cover the pot and cook till the rice is done.

5. Sprinkle with coriander leaf at the time of serving.

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Friday, December 4, 2009

NASI LEMAK

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Nasi lemak or coconut milk rice is normally served at breakfast together with sambal tumis, ikan bilis (fried anchovy), fried fish or fried chicken, egg and cucumber. But one thing to note, you can't eat them regularly since it is high in cholesterol. As time goes this dish is so famous in Singapore and Malaysia, enjoyed by all races, readily available throughout the day even in shopping malls, the accompaniment also multiply that include rendang, sambal sotong (squid cooked in chili), otak-otak and many more, you are spoilt for choice.

INGREDIENTS

2 cups rice (wash and drain)
3- 4 cups coconut milk
5 shallots sliced
2 slices ginger
2 pandan (screwpine) leaves (tie into knot)
sugar and salt to taste

METHOD

In a deep pot, put in rice, coconut milk and the rest of the ingredients.

Cook until the coconut milk is absorbed by the rice, stirring occasionally.

Cover pot, reduce the flame and cook for about 10 minutes.

Once it is cooked, loosen the rice and remove the pandan leaves and transfer onto a plate.

Serve the nasi lemak with sambal, fried ikan bilis or egg with cucumber slices.

MY TRICK

1. Readymade coconut milk can be used but must add water to dilute it.

2. Quantity of coconut milk must be 1 inch above the rice level if not the rice will become hard.

Saturday, November 28, 2009

CORN PULAO

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It is so simple to prepare and very tasty too. Addition of whole kernel corn in this recipe makes it more flavorful and nutritious. You can either use fresh of frozen corn. Can be eaten with any hot curry or just yoghurt for vegetarian version.

Using rice cooker is the best option but you can also cook them on stove top but once the water has evaporated, close the lid and continue cooking with lowest heat.

INGREDIENTS

3 cups basmati rice soaked for 30 minutes then drain
3 and half cups water
1 can (14 oz) whole kernel corn drained
1 tbsp briyani spices
1 stick cinnamon
2 cloves
2 cardamoms
1 cup evaporated milk
1 tbsp ghee
1 tbsp cooking oil
1 big onion sliced
1 clove garlic minced
1 in ginger sliced very thin
coriander leaves
salt to taste
fried onion for garnish

METHOD

Heat oil and ghee, add cardamom, clove and cinnamon, stir for few minutes.
Saute the onion, ginger, garlic and briyani spices until the onion turns slightly brown.
Add in  water, milk  and salt, bring to boil.
Now add rice, corn and coriander leaves, cover pot and let it cook.
Garnish with fried onion at the time of serving.

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Thursday, November 12, 2009

TOMATO RICE

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There are so many ways to prepare this dish but this turns out great. I'm using long grain rice but you can also use basmati rice. If you're using basmati rice, do soak the grain for 20 minutes then drain. Basmati rice produces perfect rice all the time, it has special aroma.

It is highly recommended to use rice cooker for cooking this dish in order to avoid sticking to the bottom if not just use ordinary pot but once the water evaporates you must use the lowest flame to continue cooking the rice until it is done.

TOMATO RICE
Serves 4-6 persons

4  cup   long grain rice
3 Onion chopped
8 tomato chopped
4 green chili chopped
3 cloves garlic minced
1 T ginger minced
1/2 tsp turmeric powder
1/2  cup  coriander leaves chopped
4  tablespoon   oil
1 tsp mustard seed
1 tsp chana dhal
Curry leaves
salt to taste
Water to cook rice

DIRECTIONS

* Heat the oil, splutter the mustard seeds, add chana dal and curry leaves.

* Add in onion, chili, ginger and garlic, fry until onion turns light brown.

* Add tomato, salt and turmeric powder, cook until tomato turns soft.

* Transfer this mixture into the rice cooker.

* Add rice and required amount of water, cover and let the rice cook.

* Once rice is cooked, sprinkle with coriander leaves.

* Serve hot with your favorite gravy.

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Wednesday, November 4, 2009

PEAS PULAO


If you're looking for easy and delicious rice, this is for you. Using basmati rice and green peas (fresh or frozen), it is very mild and fragrant. This  is great for unexpected guests or for small gatherings.

Soak the rice for 30 minutes before you start cooking. It is best served with spicy gravy of meat, chicken or vegetable.

Now this dish has became our regular menu on weekend. Let's get cooking..