Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Monday, 30 September 2013

Turmeric Eggplant Rice (Meatless Recipe)

A very simple rice which is easy to be prepared and at the same time healthy and nutritious too.  I had no intention to cook this.  While looking through my fridge, I saw that I still had some brinjals/eggplants and lemongrass.  So, just took out the brinjal and beginning to wash it. As for the lemongrass, I had wanted to use it for a simple stewed chicken.  Oh gosh, I realised that the chicken meat was still in the freezer, ah....  At the spur of the moment, it crossed my mind that in order to make life easier for me, I decided to cook Fragrant Eggplant Rice , the one that I had posted earlier but wanted to have it different.  
So, this is the result of this simple one-pot rice meal!

Ingredients :
- 3 cups of rice (I used brown rice)
- water (the usual measurement  as per your rice cooker model, but less about 1/2" of water)
- 3 brinjals (washed and cut)
- 4 stalks of lemongrass (washed, slit and bruised)
- 1/2 tbsp of turmeric power
- 3 cloves garlic (crushed)
- 1 thumb size ginger (crushed)
- 1" cinnamon stick 
- 1 star anise
- 1 tbsp of ghee/butter (I used ghee)
- salt (to taste)
Method :
1)  Wash rice.  Add water but less about 1/2" of  water of  the usual measurement; depending on the model of your rice cooker.
2)  Add all the ingredients except brinjals and butter.  Stir and mix well and press the cook button; the usual way you cook your rice.
3)  When the rice is just about to cook (just before the cook button signal), add in the brinjals.  Continue cooking or keep warm for about half an hour.

4)  Then, add butter.  Stir and mix well.  Add extra salt if necessary.
5)  Serve warm.
This one-pot meal is great when you are busy but still prefer to have home-cooked food than take-away.
Quick, simple, healthy and nutritious meal
Have a wonderful day and cheers :)


I am submitting this to Back 2 School Event by Kachuss Delights




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Saturday, 7 September 2013

Thai Mango Sticky Rice

The first time I had Mango Sticky Rice was quite sometimes back when we went to Bangkok for holidays. Since then, we hadn't had any of this dessert until few days ago when I happened to see a video about Bangkok. When I saw Sticky Mango Rice in this video, I asked my girls if they still remember this dessert.  They told me they would love to have this dessert again and instantly I told them I would try to do it for them.  
Later, I regretted why I was too spontaneous in fulfilling their wishes. Oh no, I don't even have the slightest idea how it's being prepared. So, in order not to disappoint them, I goggled for the recipe.
There were quite a number of it and I settled for Rasa Malaysia's version. I didn't know that it's so easy to prepare and my youngest girl can also do it!
Ingredients : (my amendments are in red)
- 1 cup (200g/7oz) glutinous rice
- 2-3 Pandan (screwpine) leaves, cut into 2-inch length (knotted)
- 2-3 Asian mangoes, cut into small cubes
- 1 cup (250ml) coconut milk
- 1/2 teaspoon salt
- 1/4 cup (55g/2oz) sugar
- 1 tablespoon toasted sesame seeds (I omitted)
Optional:
Banana leaf for steaming (I omitted this.  I used rice cooker to cook the rice)

Method:
1) Soak the glutinous rice for at least 8 hours or overnight.

2) Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent. (I used rice cooker)

2)  Cook rice with pandan leaves in your usual rice cooker. Add water accordingly.  Do take note that the water required to cook the rice may differ depending on the model of the rice cooker.  That's why I didn't mention the amount of water required. 

3) While the glutinous rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.
4)  In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.

5)  When the glutinous rice is cooked, transfer it into a bowl. 

6)  Pour the rest of the coconut milk into the bowl and mix it with the glutinous rice. Keep stirring until it becomes a thick porridge consistency. 
7)  Slowly, the rice will absorb all the coconut milk. Leave it to cool at room temperature.

8)  Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice and top it with some toasted sesame seeds. (I omitted the sesame seeds) 
Cook’s Notes:
You can use a muslin/cheese cloth to steam the glutinous if you do not have a banana leaf.

Make this for your family over the weekends,
and they will thank you for it....
~Have a wonderful weekend with your loved ones over this sweet sweet dessert~


I am submitting this Post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Z OE @ Bake For Happy Kids and Little Mui Mui @ My Favourites DIY .


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Friday, 6 September 2013

Fried Rice with Apple Cubes (Meatless Recipe)

This is a simple fried rice from scratch.  I had a red apple left and nobody seems to take the initiative to eat it and 2 stalks of almost wilted Chinese Leeks.  It's already end of the week and the next day I needed to replenish my fridge with fresh produce for the following week. Throw???  Better not!!!!  Whatever it is, THRIFTY is the word!  Yes, we need to be thrifty in our spending and throwing food is a big NO NO for me!  
Be creative and innovative in your cooking and you will be surprised you can actually save a lot!  End result? Simple and yummy fried rice for the whole family!
Ingredients :
- 3 bowls of leftover/over night rice (I used brown rice)
- 1 red apple (peeled and cubed)
- 2 stalks of Chinese Leeks (washed and cut)
- 3 eggs (beaten)
- 1/2 mashed salted egg white(I used the leftover from my previous cooking here, and  here,)
- 2 cloves garlic (finely chopped)
- 3 red onions (finely chopped)
Seasonings : (to taste)
- salt
- pepper
- soy sauce
- dark caramel sauce
Method :
1)  Heat oil in a wok. Saute garlic and onion until aromatic.
2)  Add leeks and apple cubes and give it a quick stir.

3)  Add rice and mashed salted egg white.  Stir fry and mix well.

4)  Spread the rice evenly over the wok and pour beaten egg all over the rice.  When the egg has almost set, stir fry until fragrant.
5)  Add seasonings and keep stirring until the rice is well blended with the egg and the seasonings.
Serve hot.
If you don't like this brownish looking fried rice, may be you would be more interested in another version of my fried rice.
|
Fragrant Golden Fried Pearl White Rice (<--click for the recipe)

I am submitting this to Back 2 School Event by Kachuss Delights 




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