Chicken Rice

​Chicken rice for dinner..

Here’s sharing the recipe for anyone interested..

Home-cooked Chicken Rice (Using Rice Cooker)

Serves: 4-5 pax

Ingredients:

To cook rice;

3 cups rice, washed

2 tbsp Butter

6 pips garlic, minced

2 thumb size ginger, sliced

5 pandan leaves, knotted

1 bunch spring onion, knotted

Salt to taste 

A few dashes of turmeric powder (optional)

Adequate water to cook rice 

To prepare chicken thighs;

3 chicken thighs, washed thoroughly

Some sesame oil and salt, for rubbing onto chicken thighs

2” ginger, roughly pounded

1 bunch spring onion, knotted

Cucumber slices, for garnish

Methods:

1. Wash rice and add in adequate water. Add in the minced garlic, ginger slices, butter, salt, turmeric powder (if using), knotted pandan leaves and spring onion. Stir to mix. 

2. Then rub chicken thighs with salt and sesame oil. Place them on the steaming basket of the rice cooker. Top with pounded ginger and spring onion. Press ‘Cook Rice’ function. Once it is done cooking, let it set for about 10 minutes. 

3. Remove the steaming rack of chicken thighs from the rice cooker. Then remove the ginger slices, spring onion and pandan leaves from the rice. Fluff up the rice with a wooden spatula, your rice is ready now.

4. Since my adult kids don’t like steamed white chicken, I placed 2 of the steamed chicken thighs into an air-fryer. Air-fried them at 200dC for 10 minutes or until golden brown skin. 

5. Chop the air-fried chicken thighs and the steamed chicken thigh, serve on a plate, garnish with cucumber slices. Add a few dashes of soy sauce and sesame oil. Serve with the chicken rice and the chilli sauce, enjoy.

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How To Make Chicken Rice Chilli Sauce

Ingredients:

20 red chillies

6 red bird eyes chillies 

2 thumb size ginger

1 bulb garlic

2 tbsp rice vinegar

2 limes, juiced 

1-2 tbsp sugar

1/2 tsp salt

Method:

Clean chillies and remove seeds. Cut into 1" length. Clean ginger and slice thickly. Bruise garlic and remove skin. 

Put all these ingredients with salt and sugar into a blender/mixer, and blend until almost fine. Once done, pour into a bowl. Add in vinegar and lime juice. Stir and  keep refrigerated. Ready to be served anytime.

Spicy Vegetarian Bi Hoon

​Spicy Vegetarian Mee Hoon Recipe / Bihun Goreng Tofu Penyet/ 

A simple stir fry for those who prefer a vegetarian dish.

Ingredients

250g rice noodles / rice vermicelli / bihun, soak for 15mins

5 shallots

3 cloves of garlic

3-5 birds eye chilies

1 green chili 

1 red chili

1 tomato

1/2 carrot

1-2 soft tofu, mashed

1 cup of bean sprout/ taugeh

2-3 stalks of mustard green

2 tbsp chili paste

1 stalk of spring onion, separate the white and green part.

cooking oil

1/2 tbsp white pepper

1 tsp mushroom seasoning

1 tsp oyster sauce (vegetarian)

salt

Method

Heat pan with oil. Add pounded ingredients, shallots, garlic and birds eye chilies. Sauté for 1min. add chili paste and cook for 1-2mins. Add tomato, spring onion white part and tofu. Mix and stir for 1min. Add carrot, chilies soaked rice noodles, mustard green, white pepper, salt, oyster sauce  and mushroom seasoning. Use low heat to mix well. Add bean sprout and cook till rice noodles soft. Add spring onion and mix well. Off the flame.

WATCH THE COOKING VIDEO HERE https://youtu.be/TEz0ow-eHvw

Steamed Cabbage Rolls

​Steamed Cabbage Rolls

Ingredients

7 to 8 large Cabbage Leaves (long type)

Fillings: Mix in a bowl until pasty

200g Minced Chicken 

5 to 6 medium Prawns, chopped

Grated Ginger (from 1-inch old ginger)

1 small Carrot, finely chopped and presteamed

2 tbsp Chopped Chives

1 tbsp Sweet Radish

1 1/2 tbsp Light Soy Sauce

Dashes of White Pepper

1 tsp Sesame Oil

1 tbsp Shaoxing Rice Wine

1/2 tsp Salt

1 level tbsp Cornstarch

Sauce:

Steaming juice from fillings

1 tbsp Oyster Sauce

1/2 tsp Sugar

1 tsp Salt

Cornstarch Slurry (1 tsp cornstarch + 1 tbsp water)

Garnish:

Chopped Spring Onions

Method

Trim away the tough part of each leaf. Scald cabbage leaves for about 20 - 30 seconds till soften. 

Spoon fillings onto leaf and roll while folding the sides in to seal. Place rolls onto steaming plate. Steam when water in steaming wok is boiling. Steam for 10 to15 min.

Once done steamed, drain the steaming juices onto a clean wok. Add oyster sauce, salt, sugar and cornstarch slurry. Cook on low heat until sauce thickens. Pour hot sauce immediately over hot cabbage rolls 😋 

Serve with rice, with chilli dip if you wish 

Video Tutorial:

https://youtu.be/Su7zjANpUXY

Round or long cabbage can be used✌️

Fried Tapioca fritters

​Tapioca Fried / Snek Ubi Kayu Goreng

Healthy Benefits

improve blood circulation

help to enhance energy level 

Aids in digestion

helps to prevent birth defect

Ingredients

500g tapioca 

1 onion

1 tbsp coriander leaves

1 green chili

2 tbsp carrot grated

black pepper and chili flakes, own preference 

salt

oil

Method

Clean tapioca and grate. Squeeze slightly the milk out. Mix all dried ingredients and shape it into ball. Fry using medium flame. . Ready to be served. CLICK TO WATCH HOW I MAKE https://youtu.be/UNgA1Bebbg8

Spicy Chickpeas (Indian)

​Spicy Chickpeas / Resepi Kacang Kuda rebus yg Sedap dan Mudah.

Super simple to make and irresistibly delicious. Inexpensive protein food food that everyone should try to make

Health Benefits

1. healthy heart 

2. helps in weight loss

3. prevent cancer

4. manage and prevent diabetes

5.bone and muscle strength 

Ingredients

1 cup cooked chickpeas

2 tbsp coconut oil / other cooking oil

1 tsp mustard seeds / mixed spices

2 onion

2 sprigs of curry leaves

5-8 dried chilies

1 tsp asafoetida, optional

2 pinches of turmeric powder

1 tbsp chili powder

2 tbsp fresh coconut grated

salt

Method

Heat pan with cooking oil. Add spices and let it pop. Add onion, curry leaves, dried chilies and asafoetida. Mix well. Cook for 1-2 min. Add fresh coconut and stir 1-2min. Add turmeric powder and chili powder. Saute for about 1-2mins or till the coconut dry. Add cooked chickpeas and salt. Mix well and cook for 2-3mins. Garnish with some coriander leaves.

CLICK TO WATCH FULL COOKING METHOD https://youtu.be/qrPRUjeW_pE

Masala Vadai

​MASALA VADAI

Ingredients

500 grams chana dal 

1 medium onion, finely chopped

1 clove garlic, finely chopped

1/2 inch piece of ginger, finely chopped

2 sprig curry leave, finely chopped

3 dry red chilli, washed n finely chopped

2 red chili, finely chopped

A pinch of hing

1 tbsp fennel seeds

Salt to taste

Oil for fry

Water 

Method.

1) Wash and soak chana dal in water for 4 to 5 hours .Then, drain it water completely.

2)  Reserved 1/2 cup of chanal dal and leave aside. 

3) Transfer drained dal to the small jar of a blender.

4) Grind until medium coarse texture. If required, scrape the sides and grind the mixture again. If required add only 1-2 tbsp water.

5)Transfer blended chana dal to a medium bowl.

6) Mix in the unblended chanal dal that had been reserved earlier .

7) Add chopped curry leaves, chopped onions, chopped red chilli, chopped dry red chilli, chopped ginger, chopped garlic, fennel seeds, hing, salt to taste and mix all ingredients well. Keep aside

8) Heat oil in a deep frying pan over medium flame. 

9) Take each portion of mixture, give it a round lemon like shape and flatten it a little by  pressing 

It in between your palms and give a pattie like shape.

9) When oil is medium hot, slide vadai in oil from the side of pan and deep fry them until golden brown and crispy.

10) Transfer them to a plate on paper napkin. Serve them hot with tea or coffee.

Video recipe link : https://youtu.be/w7yMl21ooN8

Egg on bean sprouts (Nyonya)

​This egg and bean sprout recipe is really delicious.

Fried egg in soy sauce with saute bean sprouts, crispy and fresh

Ingredient

1 scallion, use the green part

2 eggs

200g bean sprouts

2 cloves of garlic

1 cayenne pepper

1 tbsp soy sauce

1 tbsp sesame oil

1 tbsp oyster sauce

1/4 tsp black pepper

50 ml water

How to cook it:

- thinly sliced ​​scallions diagonally

- garlic, chili, thinly sliced

- make the sauce, prepare a bowl and mix soy sauce, sesame oil, oyster sauce, black pepper, water then mix well

- heat enough cooking oil, break the eggs into the pan and fry until cooked, transfer to a plate

- leave a little cooking oil, saute garlic and chili until fragrant

- add the fried egg, pour the sauce then simmer the sauce for 1 minute

- transfer the eggs to a plate and leave a little sauce in the pan

- add bean sprouts and scallion and sauté over high heat for 1-2 minutes

- transfer the bean sprouts to a plate then add the egg on top.

Details of how to cook it, please watch the video on youtube.

Here is the link https://youtu.be/wQimgOM-p4M