Showing posts with label Spices. Show all posts
Showing posts with label Spices. 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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Wednesday, 11 September 2013

Fragrant Creamy Chicken with Pandan Leaves and Coconut Milk

Frankly speaking I haven't come across this chicken recipe that used pandan leaves (screwpine leaves) and coconut milk (santan) for stir fried chicken. May be you all might have tasted or tried this dish before but it's new to me.  Out of curiosity, I gave this a try and gosh, this dish is full of pandan and santan aroma and it's really fabulous!  
This fabulous recipe was adapted from Y3K (69) pg 4.
Ingredients :
- 400g chicken breast (cut into pieces and marinated for 30 minutes)
- 5 blades of pandan leaves (cut into your preferred length)
- 1/2 cup concentrated coconut milk (santan)
Marinate :
- 1 tbsp ginger juice (I used grated ginger as I like the aroma of the fried grated ginger)
- 1 tsp coriander powder (serbuk ketumbar)
- 1 tsp cumin seeds (jintan putih)
- 1 tsp sugar
- 1 tsp sat
- 1/2 tsp pepper
Method :
1)  Heat wok with a spoon of oil.  Add in marinated chicken and stir fry well.

2)  Next, add pandan leaves and keep on stir frying till aromatic.

3)  Add coconut milk.  Continue to stir fry and mix well until cook.
4)  Dish up and serve hot with steamed rice.
This is so easy to cook and yummy too :)
This recipe is definitely a keeper :)
Will cook this again but I'm going to add chili padi and extra grated ginger for that extra oommphhhh!


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 .
I'm also sharing this with Cook-Your-Books #4 hosted by Kitchen Flavours.

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Wednesday, 17 July 2013

Bubur Lambuk or Spiced Porridge/Congee (using Toshiba Rice Cooker)

This year the fasting month for Muslims began on 10 July.  As such, a month-long  Ramadan Bazaar can be seen in most of the places offering a variety of delicacies to Muslims and non-Muslims alike. Those days, I really enjoyed going to Pasar Ramadan as we were be spoilt with a variety of mouth-watering delicacies, be it savoury dishes or sweet desserts.    Yesterday I went to Ramadan Bazaar near my place to pack some food for dinner.  I also bought a tub of bubur lambuk (spiced porridge/congee).  It's so expensive. Imagine a very small tub of this porridge was sold at RM5.  Instead of beef, they had shredded chicken in it and what I got was a miserable one or two shredded chicken!  Luckily the taste is quite good.   So what, I decided to cook my own bubur lambuk when I saw Wendy's Bubur Lambuk which she posted for KL Selangor Food Fest.  My recipe is basically based on Wendy's recipe with some minor changes.  Wendy, thanks for sharing your recipe!
This porridge is really superb and great!  I adjust the measurement accordingly and the flavour of the spices is just amazing!  I added extra coconut milk (santan) as I love santan.  It's very creamy and smooth.  However, my hubby doesn't like too much santan.  I'm sure there will be many more rounds of  Bubur Lambuk from me but will reduce the santan or omit it, just to please the man of the house!! hehehehehe...
Do give this a try.  It's packed with sweet aroma of spices.

Ingredients :
- 1.5 cups rice
- 1 bowl finely sliced chicken fillet (marinated with soy sauce and pepper)
- 1 medium red onion (sliced)
- 4 cloves garlic (chopped)
- 4 lemongrass (slit and crushed)
- some pandan leaves (cut)
- 1 tbsp dried shrimp (rinsed and finely chopped)
- 1 cup coconut milk
- 1 Tbsp ghee or butter (I used ghee)
- 1 Tbsp oil

Spices :
- 2 inches cinnamon stick (kulit kayu manis)
- 1 tsp fenugreek (halba)
- 1/2 tsp fennel seeds (jintan manis)
- 1/2 tsp fennel powder (serbuk jintan manis)
- 1 star anise (bunga lawang)
- 5 cardamoms (buah pelaga)
- 4 cloves (bunga cengkih)
-1 tsp kurma spice (rempah kurma)

Garnish :
Sliced chinese celery
Sliced spring onions
Crispy shallots and garlic


Method :


1)  Wash rice and add water accordingly.  Tear pandan leaves into the rice cooker.
2)  Close and press the  'Congee' button.
3)  Meanwhile, heat oil and ghee in a wok.  Saute onions and garlic until fragrant.
4)  Then, add in spices and chicken meat.
5)  Stir fry until the chicken meat is blended with the spices and almost dry.
6)  Add in chopped dried shrimps.  Stir and mix well.
7)  Dish out and set aside.
8)  When there is a beep sound from the rice cooker, transfer the spiced chicken  into the rice cooker.
9)  Close and press 'Quick Cook/Steam' button.
10) When there is a beep sound, open the lid and remove the pandan leaves.
11)  Add in hot water as required.
12)  Season with salt.  Stir and close.
13)  Press the 'Quick Cook/Steam' button.
14)  Continue cooking and add in hot water if necessary.  Wait for the beep sound.

15)  Add santan.  Stir and mix well.  Close.
16)  Press 'Quick Cook/Steam' button .
17)  Let it keep 'Warm' for about 1 hour before serving.
18)  Serve hot.
19)  Garnish with Chinese celery, spring onions and crispy shallots & garlic.
Note :  The whole process takes about 2.5 to 3 hours depending on your method of cooking (either using slow cooker, rice cooker, pressure cooker or gas stove).  I am using brown rice.  So, if you are using white rice, the cooking time is faster than brown rice.

I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish.

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