recipe is : butttered rice

I love this buttered rice. It's so yummlicious that I can eat it on its own. It also goes well with most dishes, be it meat or veggie. Plus, it's super easy-peasy to prepare :)

Ingredients

freshly cooked rice
grated lemon zest
finely chopped spring onion
finely chopped tomatoes, discard the seed and watery inside pulp
salt to taste
butter

Method

mix everything together. serve immediately

note:

i didn't put the quantity of the ingredients. it's up to your own liking how much you prefer to add. my own quantities would be half a tbsp of tomatoes/spring onion, a pinch of zest, half a tsp of butter to each cup of rice.

hot, freshly cooked rice works best. the heat brings out the fragrance of the ingredients.

shallot oil can be substituted for the butter. just skin and thinly sliced 2-3 shallots, fry them in 5 tbsp of oil til golden brown, dish up quickly to prevent burning (it tastes bitter if burnt).

recipe is : steamed ginger chicken rice

Ingredients

2 skinless, boneless chicken breasts
3 thumb-sized knobs young ginger, grated
1 thumb-size knob old ginger, crushed
2 heaped tsp salt
2 cups rice, washed and drained thoroughly
3 spring onions, halved length-wise
4 cloves garlic
1 tbsp margarine
1 tbsp oil
1 tsp concentrated chicken stock
2 handfuls beansprouts

chilli sauce
1 tsp grated young ginger
1 tsp grated garlic
3 tbsp bottled chilli sauce
1 tbsp oil

shallot oil sauce
4 shallots, peeled and thinly sliced
3 tbsp oil (preferably cornoil or sunflower oil)
5 tbsp light soya sauce
Method

to make the chilli sauce, heat up the oil over a low flame and pour into a bowl. let cool. add the chilli sauce, garlic and ginger and mix thoroughly

to make the shallot oil, heat the oil over a low flame in a pan and add the shallots. fry until the shallots turn golden. pour into a dry heatproof bowl and let cool. add the light soya sauce and set aside

fry the old ginger, spring onion and garlic in the oil for a few minutes til fragrant. add the rice and stir fry for 5 minutes. transfer into rice cooker. stir in the margarine and chicken stock to thoroughly mix and add water to cook like normal rice

pat the chicken dry and cut into 1 cm thick slices. rub the salt into chicken and marinate with the grated ginger. bring the water in a steamer to a boil and steam the chicken over high heat for 20 minutes. let rest in steamer for 5 minutes before removing

using the steamed chicken water, blanch the beansprouts and drain. pour in the shallot oil sauce and toss

serve the chicken rice and beansprouts hot. dip the chicken in the chilli sauce for extra spiciness

recipe is: nasi goreng kampung

this is actually cooked by my hubby. he makes great fried rice of all sorts :-)


Ingredients

4 tbsp oil

3 bowls cooked rice (rice cooked a day before works best)

a handful small sized ikan bilis (tiny asian anchovies)

3 large chinese cabbage leaves, cut into strips

5 cloves garlic, chopped

1 onion, quartered and sliced

4 cilipadi (tiny bird's eye chilli, it's very hot and spicy)

1 tbsp kicap tamin (sweet thick soya sauce)

3 tsp light soya sauce

salt to taste



Method

heat the oil in a wok and throw in the ikan bilis to fry til golden brown and crispy.

throw in the onions and fry for 3 mins. add the garlic and fry for another 2 mins.

add the chinese cabbage and cilipadi and fry til the cabbage has soften a little.

add the rice and stir fry quickly to mix. add the kicap tamin and light soya sauce and salt to taste.

serve hot straight from the wok.



Note:

~ kicap tamin can be substituted with normal thick soya sauce, just add a pinch of sugar to sweeten

~ the bird's eye chilli is really hot and spicy. substitute with normal red chillies for a milder taste

~ most leafy green vegetable can be used for this dish

recipe is: spiced rice

Ingredients

6 cups cooked rice, basmati rice works best. if not, normal rice will do

3 tbsp margarine

2 cinnamon stick

10 cloves

4 star anise

pinch of salt


Method

heat up the oven to 160℃

put the rice into an oven safe bowl and break up any lumps

in a small sauce pan, melt the margarine over a low flame and put in the cinnamon, cloves, star anise and salt. once the aroma emerges, take it off the heat. should take about 2 mins

mix the spiced margarine in the rice thoroughly. cover with foil and bake for 20 mins

recipe is: Yam Rice with Dried Prawns

Ingredients


400 gms yam, skinned, diced and shallow fried til golden brown
1/2 cup dried prawns
6 shallots, skinned and finely sliced
1 tbsp oyster sauce
1 tbsp light soya sauce
1/3 tsp sesame oil
1 tsp chicken granules OR 1/4 chicken stock cube
1/2 tbsp dark soya sauce
1/3 cup of water
3 cups of rice


Method


heat up 1/3 bowl of oil in a wok and deep fry shallots til golden brown. pour out into a bowl

put 4 tbsp of shallot oil back into the wok and stir fry the dried prawns til fragrant (about 3 mins)

add the yam, oyster sauce, light soya sauce, sesame oil, chicken granules and dark soya sauce and stir fry for 3-4 mins. add the water and let it come to a boil

dish up and set aside

put the rice into the rice cooker and put in 1/3 LESS water than normal, add a pinch of salt and turn on to let the rice cook like normal

when the rice is halfway cooked (when most of the water has been absorbed), add in the yam mixture and stir thoroughly. put the cover back on and let the rice cook thru

dish up and serve with some deep fried shallot and drizzle with some of the shallot oil and add a dash of pepper.

recipe is: Fragrant Spiced Chicken Rice

this dish is best when served with acar.


300 - 400 gm chicken fillet cut into small bite-size pieces
750 gm basmati rice
1200 ml chicken stock (or if feeling lazy, just add 1 chicken stock cube to 1200 ml of water)


spices and stuff (for chicken)

to be marinated with the chicken pieces for about 2 hours

3 tbsp plain yoghurt
2 pips garlic, thinly sliced
2 shallots, thinly sliced
1/2 teaspoon mustard seeds (biji sawi)
1 tsp vegetable curry powder
2 cm pcs of galangal (lengkuas) cut into several pieces
3 sticks of lemongrass (serai) discard 2 to 3 outer layers and use only 8 - 10 cm from the botttom
2 stalks curry leaves (use only the leaves, discard the stems)
5 kaffir lime leaves (daun limau purut) thinly sliced
2 tsp salt

spices and stuff for rice

wash the rice about 2 hours before cooking and use a colader/sieve to drip dry

3 pips garlic, skinned and added to the drying rice
1 tsp mustard seed
3 cm stick cinnamon (kayu manis)
1 tsp cloves (bunga cengkeh)
1 tsp cardamoms (buah pelaga)
3 shallots, thinly sliced



method

Dry fry the mustard seed, cinnamon, cloves and cardamoms for about 1 minute over a small flame
Add about 3 tbsp of oil and throw in the shallots and fry til golden
Add 2 tbsp of butter and stir til melted
Turn up the flame to medium, add the rice and stir til the oil and butter are absorbed by the rice
Add 1/2 tsp of salt
Pour the rice into a rice cooker, add the chicken stock and boil as normal


Heat up 5 tbsp of oil
Add marinated chicken and fry til almost golden
Dish up on kitchen napkins to absorb the oil

Once the rice is cooked, add the chicken, stir to mix well, dish out, garnish with cashews nuts and serve.

serves about 5.