Pineapple Fried Rice

Ingredients:

A
1.5 cups rice, cooked and keep in fridge overnight
Shallots, thinly sliced
Garlic, chopped
1 red chili, sliced
1/2 bowl chicken fillet, cut into cubes, marinate with fish sauce & pepper
Few prawns (optional)
1 bowl pineapple cubes (fresh or canned)
A handful of roasted unsalted cashew nuts
3/4 bowl frozen peas
A handful of raisins
1 egg, add fish sauce & pepper, slightly beaten
Spring onion or coriander

B
5 tablespoons fish sauce (add more if it is not salty enough)
1 teaspoon chicken stock
1/2 teaspoon sugar
2 teaspoons curry powder
2 tablespoons water


Method:

1. Mix everything in B in a small bowl and set aside.
2. Heat wok with some oil. Stir fry shallots, garlic and chili till fragrance.
3. Add chicken and prawn and saute until cooked.
4. Pour in your frozen peas and saute for about half a minute.
5. Push your chicken cubes and peas to aside. Add some oil and add the beaten egg to the wok/pan, stir fry quickly to cook (like making scrambled eggs).
6. Stir well B and add to wok.
7. Quickly add the rice to the wok. Stir fry until all the rice has mixed and coated evenly with the sauce. Break up any lumps with your utensil or a fork.
8. Add pineapple cubes, cashew nuts and raisins. Stir fry to mix in.
9. Finally, do a taste test. If not salty enough add more fish sauce. If not spicy enough, add more chopped fresh chili. If too salty for your taste, add a squeeze of lime or lemon juice.
10. Serve hot with some spring onion or coriander.


Adapted from:
http://thaifood.about.com/od/thairecipesstepbystep/ss/pineapplerice.htm

Nasi Kunyit with Curry Chicken ~ 黄姜饭, 咖哩鸡

We cooked some nasi kunyit and curry chicken to celebrate the full moon of our baby. Prior to the celebration, we did a trial and this improved version of nasi kunyit turned out to be very successful.


NASI KUNYIT

Ingredients:

500 g glutinous rice
Water (enough to cover the rice)
1 tablespoon tumeric powder
1 tablespoon water
Coconut milk (enough to cover the rice)
4 pandan leaves (knotted)
200 ml thick coconut milk
Salt (to taste)
1 tablespoon peppercorn


Method:

1. Dilute tumeric powder in 1 tablespoon of water.
2. Soak rice in water and add in tumeric paste. Mix well.
3. Soak rice for 5 hours. Make sure the water level is always enough to cover the rice during the process.
4. Pour away the tumeric water before using coconut milk for the rice soaking.
5. Soak rice in coconut milk for 2 hours.
6. Pour away the coconut milk used to soak rice.
7. Put the rice in steam plate together with pandan leaves and peppercorn.
8. Add salt to thick coconut and steam coconut milk together with rice for 15 minutes.
9. Sprinkle the steamed coconut milk evenly on the rice and mix well. (Sprinkle more coconut milk if the rice is too dry). Steam for another 15 minutes.
10. Discard pandan leaves and serve hot.


CURRY CHICKEN

Ingredients:

1 kg chicken (cut into big pieces)
1/2 kg potatoes (peeled and cut into half)
4-5 tablespoons curry powder according to taste (dilute in half bowl of water)
Adequate water to cook gravy
Shallots (peeled and sliced thinly)
Lemongrass (use the white part only, pounded)
Curry Leaves (optional)
Coconut milk
Chicken cube


Method:

1. Pan fry potatoes in hot wok with oil.
2. Heat up oil and saute shallots and curry leaves until aromatic and light brown in colour.
3. Add curry paste and fry until fragrance.
4. Add chicken and lemongrass, stir for one minute before adding water.
5. Cover the pot and bring the chicken to boil in medium heat.
6. Lower the heat, add potatoes and simmer for 20 to 30 minutes or until the chicken become tender.
7. Add salt, chicken cube and coconut milk according to taste.
8. Bring to boil and serve hot.


You may refer to below link from hongkitchen for pictures and explanation.

Adapted from:
http://www.hongkitchen.com/2009/01/turmeric-rice-nasi-kunyit-kunying.html
http://kuali.com/recipes/viewrecipe.asp?r=542

糯米鸡

材料和做法：

1. 先将3碗的糯米浸过夜

2.之后蒸45分钟 （糯米铺平，用手指戳一个个洞才蒸）

3. 糯米蒸好后，淋上混合了的汁料

- 蚝油3汤匙
- 酱油4汤匙 (别一下放完，万一你的酱油很咸）
- 绍兴酒4汤匙
- 糖5汤匙
- 盐1茶匙
- 水6汤匙
- 黑酱油少许

- 麻油适量

建议：混合汁料后先试味道，自己调配到合适为止才淋在糯米上。

4.鸡肉和香菇分别用胡椒粉，蚝油， 酱油，盐，黑酱油,麻油少许腌制至少三小时以上。

5.用油爆香小葱头，倒下香菇炒香片刻。

建议： 倒少许水去一同炒，这样调味料才会均匀。

6. 碗底铺上腌好的鸡肉，香菇，腊肠等等

7. 铺上糯米饭，压紧

8. 每个碗洒上两汤匙的水

9. 大火蒸至熟即可！

Remarks:
1. Soak and steam 1-1/2 cup of rice.
2. Don't marinate the mushroom until too sweet.
3. Use 1 big chicken thigh plus 1 chicken wing.
4. For 3 bowls of rice.

Source:
http://ohbin.blogspot.com/2009/04/ohbin-ohbin-ohbin-ohbin-1.html

Nasi Lemak

Source from:
http://www.malaysianfood.net/recipes/recipenasilemak.htm

Sushi Rice Recipe

Ingredients:

• 3 cups Japanese rice
• 3 1/4 cups water
• 1/3 cup rice vinegar
• 3 Tbsp sugar
• 1 tsp salt

Preparation:

After washing and soaking Japanese rice, cook and let it steam. See How to Cook Japanese Rice.
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.

How to Cook Japanese Rice

1. Run cold water over rice.
2. Drain the water.
3. Wash the rice.
4. Drain the rice in a colander.
5. Soak in water for 30 mintutes.
6. Start cooking rice.
7. Steam the rice for 15 minutes before opening the lid.
8. Japanese steamed rice is ready.

Source:
http://japanesefood.about.com/od/sushiforbeginner/r/sushirice.htm