Fragrant Eggplant Rice (using Toshiba Rice Cooker)

I bought some eggplants the other day but still wondering how to prepare it in a different way.  I used to either pan-fried or stir-fried (click at the links for the full recipes) it.  

I remember seeing eggplant rice in one of my collection of YumYum recipe books.  So, this recipe is from YumYum (41) page 73.  It's a very simple and homey dish.  We had it with Chinese Mustard Chicken Soup and a simple stir-fried baby bok choy.

Recipe source : YumYum 41, pg 73, with some minor modification

Ingredients :

1.5 cups of rice (I used brown rice)

- 2 medium-sized eggplants (washed and cut)

- 1 bowl pork belly (sliced)

- 1 tbsp dried shrimps (washed and finely chopped)

- 4 cloves garlic (finely chopped) 

some oil (I used ghee)

Seasonings : (to taste)

- salt

- light soy sauce

- sweet caramel sauce (kicap manis)

Method :

1)  Cook rice in a rice cooker.

2)  Meanwhile, heat oil in a wok.  Saute garlic until fragrant.

3)  Then, add dried shrimps and stir fry until aromatic.

4)  Add in pork, eggplant and seasonings.  

5)  Stir fry until well  mixed.  Dish up and set aside.

6)  When the rice is almost cooked (before the beep sound), transfer the fried ingredients into rice.

7)  Close the lid and let it keep warm for about 1/2 hour.

8)  Stir and mix well.

9)  Close and continue to keep warm until it's ready to serve.

My hubby likes it with some chopped chilies + Chinese coriander + soy sauce

Do enjoy :)

I am linking this post to Cook-Your-Books # 2 organised by Joyce of Kitchen Flavours

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

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Refreshing Chinese Mustard (Gai Choy) Chicken Soup

This recipe is more towards a post about Pork Ribs with Chinese Mustard (Cai Choy) Soup which I had blogged earlier.  Besides that, Chinese Mustard is also very suitable for stir fry especially if you stir fried it with tofu.  It's very yummy too.  Chinese Mustard soup is very refreshing  and if you like ginger, just add extra ginger and I'm sure you would love this soup. 

Ingredients :

- 1/2 chicken (cut and blanched)

- 2 bunches of Chinese Mustard (cut)

- 2 carrots (cut into chunks)

- 4 thumbsized ginger (skin intact, halved and crushed)

- water enough for soup

Seasoning : (to taste)

- salt

Method :

1)  Boil enough water for the soup.  Add Chinese mustard, carrots and ginger into it.

2)  Once boiled, add chicken.  Let it boiled at high heat for about 15 minutes.

3)  Lower the heat and let it simmer for about 2 hours.

4)  Season with salt.

5) Serve hot.

Very refreshing soup especially during the current hot weather.

Do give this a try :)

I'm linking this post to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier.

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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.

To receive new updates, do LIKE me on FACEBOOK. Thanks! http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)