vegetable rice pilaf

our family favourite's (especially the kids)!....can be eaten on its own! or pair it with the delicious beef stroganoff.. recipe from chef zam..

2 onions, chopped
250g butter
1kg long grain rice/basmathi (washed and drained)
salt & pepper to taste
2 litres chicken stock
2 bay leaf
1/2 green capsicum, chopped }
1/2 red capsicum, chopped }
1/2 yellow capsicum, chopped } saute in some butter and set aside
1/2 cup green peas }
1/2 cup fresh mushroom, chopped }
chopped coriander leaves for garnishing

• melt butter in a heated rice cooker and saute the onions until translucent
• stir in the the washed rice, salt, bay leaves and pepper
• add in chicken stock to the rice
• once the liquid is absorbed, stir in the sauteed vegetables
• sprinkle some coriander leaves
  
• serve with beef stroganoff

Nasi Goreng Kerabu

my very own version of nasi goreng kerabu, with fresh bunga kantan, kaffir leaves, bird's eye chillies and lemongrass picked from our own garden....

cooked white rice

1 stalk lemongrass ]

1 stalk bunga kantan ] finely sliced

4-5 kaffir leaves ]

1 handful of dried anchovies }

3 cloves garlic }

1/2 onion } pounded together

3-5 bird's eye chillies }

salt

fish sauce

fishballs

oil

eggs

• heat oil in wok. fry the pounded ingredients till fragrant


• add in the sliced ingredients


• add in eggs and fishballs


• add in rice, mix together well


• season with salt and fish sauce


• remove from heat and serve

really a lip smacking dish!!!

Harissa Rice

i'm entertaining some friends today, so i tried out this recipe from Mamafami and Sis Rossya...i also made spicy chicken in red gravy...turned out lovely and delicious...a great combination...!

1 kg Basmathi rice

Enough water

To grind/blend :

1 teaspoon cumin

3 cm ginger

10 cloves garlic

3 onions ~ sliced

500 g carrot ~ roughly grated

3 bunches corriander ~ clean the roots and grind with 5 green chillies

2 cinnamon sticks

6 cloves

10 cardamons

salt to taste

crispy fried shallots

raisins

oil or margarine to cook

Method :

1. Wash the rice. Mix with grated carrots and put through a collander till all the water had drained out.

2. Heat oil/margarine on low heat. Fry onion till soft.

3. Add in blended ingredients, cinnamon stick, cloves and cardamons. Add in the grounded chillies and corriander roots. Fry till fragrant.

4. Add in enough water and salt.

5. When boiling, put in the rice mixed with carrots and leave to cook.

6. Garnish with coriander leaves, fried shallots and raisins

easy chicken porridge

hubby had his gallbladder removed 3 days ago, so now he has to limit his oil and fat intake...he is still not well yet and he requested to eat porridge for the whole week...

1/2 cup rice, rinsed

2 1/2 cup water

1 inch ginger, finely sliced

2 garlic, finely sliced

1 chicken cube

mince chicken

carrots and potatoes, cubed

ground blackpepper

salt to taste

• boil the rice with water in a small pot


• add in chicken cube, ginger and garlic


• when boiled, add in chicken, carrots and potatoes


• let simmer until the rice and other ingredients soften


• add in blackpepper and salt to taste


• remove from heat and serve

easy chicken rice

bought a blackpepper roast chicken @ Tesco and thought that it would be nice if eaten with chicken rice...

3 cup rice

5 cup water (or according to your rice amount)

1 chicken cube

1 tbsp butter

2 inch ginger } thinly sliced

3 garlic } thinly sliced

1 onion } chopped

pandan leaves

salt to taste

• wash and rinse the rice


• heat butter in wok. add in ginger, onion and garlic


• add in rice, mix well


• transfer the rice to a rice cooker. add in water, chicken cube and salt


• cook as usual. when the water dried up, put in the pandan leaves


• serve with chicken, salad leaves and sliced tomatoes and chicken soup
  
  

Tomato Rice (Nasi tomato)

this is from my mum's collection of recipe...eaten with Ayam masak merah, dalca and acar mentah...lovely and easy to make as well....

1 tin evaporated milk
4 cup basmathi rice
4 cup water
1 inch ginger ]
5 shallots ] blended
5 ginger ]
5 star anise
5 cloves
5 cardamom
1 inch cinnamon
3 pandan leaves
1 tin tomato puree (small)
1/2 cup tomato ketchup
2 tbsp ghee

• heat ghee in a pan. fry star anise, cloves, cardamom, cinnamon and blended ingredients till fragrant.


• transfer the ingredients to a rice cooker. add water and let boil.


• add in tomato puree and ketchup with rice. mix well.


• cook the rice in the rice cooker until the water dries up. add in pandan leaves.


• let cook and serve hot. you may garnish with spring onion, raisins and fried shallots

Butter rice

adapted from kak Ummi's blog....this is lovely, almost similar to Nando's butter rice....

2 cup basmathi rice

2 cup water

1 capsicum, diced

50g butter

1 onion, diced

1 cup mixed vegetablesfrozen

salt

coriander leaves, chopped

• heat butter in wok, add onion, mix well


• add basmathi rice, mix well


• transfer to a rice cooker, add water and salt. cook rice as usual.


• add in capsicum and frozen, mixed vegetables after the rice is boiled


• once cooked, sprinkle some coriander leaves and serve hot.

chicken and vegetable pillaf

a one-pot dish...found this recipe in an australian magazine (from my sister)....lovely and healthy...

1 tsp olive oil

400g chicken fillet (cut into 2cm pieces)

1 onion, finely chopped

2 large zucchini, chopped

1 love garlic, crushed

4 tomatoes, chopped

1 1/2 cups rice, rinsed

2 1/2 cup chicken stock

1 cup peas

• heat oil in a large pan. add chicken and cook for 2 minutes each side. remove to a plate


• reduce heat to medium. add onion, zucchini and garlic to pan. cook until onion softens slightly


• add tomatoes, rice and stock. increase heat and bring to boil


• reduce heat to medium. cover and cook for 6 minutes


• add peas and chicken to rice mixture. cover and cook until liquid is absorbed


• remove from heat. set aside, covered for 5 minutes


• gently stir rice mixture to combine. season woth blackpepper.


• serve