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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Refreshing Aloe Vera Barley Drink

This is another simple healthy drink which I used to prepare.  Previously, I had posted a  healthy aloe vera  recipe and my children like it very much.  However, this time it's just a simple and easy but healthy drink suitable for all.

Ingredients :

- 1 cup of cubed aloe vera gel 

- 50g barley (washed)

- honeycomb sugar (to taste)

- some pandan leaves (washed)

- enough water

Method :

1)  Add barley into a medium sized pot filled with water. 

2)  Boil for about 15 minutes. Then lower the heat and let it simmer until barley is soft.

3)  Add honeycomb sugar and pandan leaves.  Continue to simmer for another 10 minutes or until the sugar is dissolved.

4)  Add aloe gel and stir.  Turn off heat.

5)  Serve hot or chilled it before serving.

It's very refreshing especially when served chilled.  Do enjoy :)

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Fragrant Mixed Spices Salmon

This is another one of my salmon recipes.  This time, I tried to mix spices to this pan-fried salmon.  Different from my usual Sweet Fragrant Rosemary Salmon, Pan-Fried Salmon with Fennel and Coriander Powder or Simple Pan-Fried Salmon with Dried Basil.  As usual, I used Happy Call Pan too.

Ingredients :

- 2 pcs of salmon fillet (marinated)

- 2 tbsp ginger juice (juiced it from the grated ginger)

- some curry leaves

- some finely chopped lemongrass

- a dash of curry powder

- 3 cardamon pods (buah pelaga)

- soy sauce

- butter (enough for pan fry)

Marinate : (to taste)

- 1 tbsp finely chopped lemongrass

- 1 tbsp grated ginger

- a dash of ground cumin (jintan putih)

- salt

Method :

1)  Marinate the fish for at least 1/2 hour. 

2)  Melt butter in a pan.  Saute some lemongrass, curry leaves and cardamon pods until fragrant.

3)  Add salmon fillets and close the lid (I used Happy Call Pan).  Pan fry until both sides are slightly brown.

4)  Sprinkle some curry powder on both sides.

5)  Turn off the heat.  Season with ginger juice and soy sauce on both sides

6)  Serve hot.

The aroma of ginger and lemongrass is really great!

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.

I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

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Ginger Lemongrass Tea

Haven't been feeling well for the past 2 weeks and at the same time I felt bloated on and off.  It's quite uncomfortable.  Then it crossed my mind that I should make Ginger Lemongrass Tea as this is a very popular natural home remedy for bloating and indigestion.  It is very easy to prepare and delicious too!

Ingredients : (adjust to your taste)
- 16 stalks of lemongrass (take the white stems, washed, slit and crushed)

- 3 thumbsized unpeeled old ginger (washed and crushed)

- some pandan leaves/screwpines (washed and knotted)

- some honeycomb sugar (to taste)

- some lemon juice

- enough water

Method :

1)  Boil all the ingredients (except the pandan leaves and lemon juice) in a pot of water for about 10 minutes.

2)  Then, lower the heat and let it simmer for about 30 minutes.

3)  Add pandan leaves and continue simmer for another 10 minutes.

4)  Serve it with lemon juice.

Note :  For bloating or indigestion, it is advisable to drink it hot.

You can also chill it for a refreshing drink.  

This slice of lemon doesn't look nice because I only realized I need a slice of it for photography after I had squeezed the juice! And it was also the last lemon I had on that day, hehehe...

Do enjoy :)

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

I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

To receive new updates, please LIKE SIMPLY BEAUTIFUL AND HEALTHY LIVING ON FACEBOOK. Thanks!!!
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 :)

Yakon Kelp Soup - The Picnic Game 2013 (2)

I'm going on a picnic and I'm bringing ....

A - Aloo Gobi
B - Blueberry-Cucumber Salsa

C - Crispy Curry Fried Chicken 

D - Dying for Chocolate Chocolate Cake

E - Eton Mess

F - Fish In Jar

G - Golden Pillow Hee Ban

H - Hummingbird Cake

I - Ice Cream Sandwiches

J - Jersey Style Hot Dogs

K - Kahlua Mocha Ice Cream

L - Light and Soft Japanese Cheese Cake

M - Ma'moul

N - Nettle Quinoa Tart

O - Oriental Pasta Salad

P - Pan de Mango

Q - Quinoa Pizza Balls

R - Rainbow Connection Cupcakes

S - Strawberry-Yogurt Ice Cream

T - Telosma Cordata Eucheuma Jelly

U - Uh Never Fail Cotton Soft Japanese Cheesecake

V - Vanilla and Cream Cheese Pound Cake

W - Watermelon Sorbet

X - Xtra Good Apple Walnut Bundt Cake

Y - Yakon Kelp Soup

Z - Zucchine in Padella con Aceto e Peperoncino

This is the 2nd dish I am bringing for the Picnic Game 2013 hosted by Louise of Months of Edible Celebrations.  Do hop over and have a look at her Picnic Basket.

Yakon tuber is a type of vegetable from South American. It can be eaten raw as a fruit or in salad or even cooked it.  It tastes sort of  a mix of pear, celery and apple and looks like a potato. 

Yakon is becoming popular for its health benefits which :

1) The tuber contain fructose that leave the human body undigested. Does not raise blood sugar.
2) Contains antioxidant.
3) Fights cancers.
4) High in fibers and probiotics.
5) Contains essential nutrients: iron, calcium, sodium, potassium, carotene, magnesium, Vitamin A, Vitamins B1, B2 and Vitamin C
6) Helps cure kidney problems, obesity, hypertension, constipation, hypertension, arthritis and insomia
7) It has 60% to 70% inulin responsible for maintaining blood glucose.

(source : http://www.foodrecap.net/health/yacon-benefits/)

Whereas Kelps are large seaweeds (algae) belonging to the brown algae (Phaeophyceae) in the order Laminariales. There are about 30 different genera.  I had mentioned its benefits in Kelp (Seaweed) Chicken Soup.  So, when yakon is combined with kelp, you can imagine how nutritious and healthy this soup is!

Ingredients :

- 1 free range chicken (cut and blanched)

- 1 yakon tuber (peeled and sliced)

- 1 bowl of kelp (washed, soaked, rinsed, cut)

- 2 thumb sized ginger (crushed)

- sea salt (to taste)

- water

Method :

1)  Put yakon, kelp and ginger into a pot of water and boil.

2)  Add chicken and boil over medium high heat for 10 to 15 minutes.

3)  Lower the heat and let it simmer for about 2 hours or until the kelp is soft.

4)  Season with sea salt and serve hot.

This is a very nutritious and healthy soup.  Moreover, it is so easy to prepare.

You can add any ingredients you like such as tomatoes, red dates, Chinese Wolfberries or basil.  This time I prefer just a simple soup as the yakon itself is already sweet!  Hope you like it :)

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