Image by massdistraction
Yesterday and today’s lunch (leftovers). Had a minor panic attack when the food first arrived. The box with my number on it contained nothing but spinach and sprouts. Turns out the curried tofu was in another container.
To celebrate the official launch of my cookbook, I have lined up many fabulous prizes and giveaways. I am giving away two (2) ZojirushiUmami®Micomrice Cooker and Warmer, sponsored by my dear friends at Zojirushi. The retail value of each rice cooker is $ 234.99.
The Umami® Micom Rice Cooker & Warmer comes with Zojirushi’s exclusive Umami setting that soaks and steams the rice longer for enhanced flavor. It also has a Slow Cook function that allows the rice cooker to work like a slow cooker.
Model No. NS-YAC10 Capacity5.5 cups /1.0 liter
Dimensions (W x D x H)10ǃ/8 x 15 x 9-1/4 Electrical Rating120 volts/610 watts
Color: Pearl White
Micro computerized Fuzzy logic technology
Zojirushi’s exclusive Umami setting soaks and steams rice longer for enhanced flavor
Versatile slow cook function to cook soups and other menus
Automatic keep warm, extended keep warm and reheating cycle
Spherical inner cooking pan and heating system
Delay timer (2 settings)
Menu settings include: white, umami, mixed, sushi, porridge, sweet, brown, GABA brown, rinse-free, quick cooking and slow cook
cETLus listed
To enter to win, just leave a comment below.
To maximize your odds of winning, you can leave a comment every day (one comment per day strictly enforced), plus the bonus entries below:
Five ƕ) Bonus Entries:
Like Rasa Malaysia on Facebook. Leave 1 extra comment for this.
Follow Rasa Malaysia on Twitter. Leave 1 extra comment for this.
Join Rasa Malaysia email subscription. Leave 1 extra comment for this.
Tweet the giveaway on Twitter. Leave 1 extrfor this.
Share the giveaway on Facebook. Leave 1 extrfor this.
This giveaway opens to US residents only and closes on Oct 16, 11:59 pm PST. Winners will be randomly selected and contacted on Oct 17, 2011. Good luck!
The prizes are proudly sponsored by Zojirushi.
OTHER COOL GIVEAWAYS:
5 signed copies of EASY CHINESE RECIPES and here (hosted by My Cooking Hut).
Ingredients
1 lb dried black beans
onion
salt and pepper
cumin
chipotle in adobo sauce
1 can diced tomatoes (salt free)
Directions
Soak the beans over night. Use plenty of water!
Early the next day, top with more water and add diced onion, the tomatoes, a healthy amount of pepper, a bit of salt, healthy amount of cumin, and a small can of chipotles in adobo sauce. Cook on high for 6~10 hours, depending on how soft you want them.
This has a little kick to it, but the chipotles gives it a smoky/sweet spice. I wish I put more in it honestly since I love spicy food.
Serve with over rice and then top with japanenos, cilantro, cheese, more tomatoes, more onions… you can top with anything. I just used lots of cilantro, personally. Note: The guys brought some cajun sausage to add to the meal, so I just skillet-cooked the meat and added it to the pot after everything was done.
Cumin Rice
I use a rice cooker.
I cooked 4 cups of rice to go with the beans, and it may not have been enough. I often use jasmine, but this week it’s just plain long grain white rice.
In a skillet: quickly melt some butter and cumin seeds (whole) until the seeds are a ltitle browned. Don’t burn the butter! Dump this in the rice cooker with the raw rice and water. Add some lime juice (I use 1-2 cap fulls of real lime juice per cup and that may be a bit conservative) and then cook rice as directed.
Yum!
Lamb and Carrot Dumplings – Original Taste – Alpha
Image by avlxyz
—
Dinner for 8 at Original Taste Northern Chinese Food came to a reasonable AUD105. We were able to try a few more dishes this time, and everyone agreed that the food was good and the familiar flavours were combined in new and different ways. The salads were crunchy and light, while the stews were rich and satisfying. Wheat is the staple cereal in the North and we had dumplings and 3 different types of pancakes. With glass noodles, there was one made from sweet potato flour and flat and round varieties made from green mung bean flour. The chilli chicken could have been more of a Sichuan dish but it was crisp and tasty. According to the waitress, it is marinated in Chinese black rice vinegar.
The only problem is that I don’t remember the Chinese names because most of them were recommendations by the waitress.
As it turns out, the Finepix produced photos with better colours, but occasionally over-exposed photos, whereas the Exilim was more consistent. I wonder if the circuits inside the Finepix are getting a bit old? I remember using it for Cathy & Scott and Chris & James’ weddings and it was fine.
In terms of shutter lag and general responsiveness, the newer Exilim definitely won out over the older Finepix.
It’s probably not really fair to compare camera’s made 4 years apart!
源³é¦ 东北菜馆
Original Taste Northern China Cuisine ⪲ Whitehorse Rd, Box Hill
Tel: 03 9898 8787
Image by Esparta
Some food from Merida Yucatan, Mexico. This is like the Spanish "Paella", but without some ingredient (like meat and azafran)
Comida de Merida Yucatán, Mexico. Es como la paella española, pero sin algunos ingredientes como la carne y el azafran
July 9th, 2011 | Malaysian Recipes, Singaporean recipes | No Comments
You know that someone is a serious and great cook when she tirelessly perfects her recipes even though it means that the family has to eat the same dish over and over again, Sherie of Maameemoomoo is just that with her Hainanese chicken rice Recipe, a popular dish in Malaysia and Singapore. Maameemoomoo food blog is one of the finalists of Singapore Blog Award; it beckons with mouthwatering recipes and gorgeous photography, one that is sure to stir up your appetite. Please welcome Maameemoomoo to Rasa Malaysia with her perfect Hainanese chicken rice recipe. Enjoy!
Truth be told, I got to know about Rasa Malaysia quite sometime ago back in 2006 from one of my favourite food blogs then. All these years, I’ve been silently supporting Bee without her knowing but now, errrmmm… not so silently anymore aye?
When Bee invited me to do a guest post for her last month, I was elated but at the same time, a little worried…
Why?
Just take a look at the Bee’s recipe index. I doubt that there is any Malaysian/ Singaporean dish that has not been featured on Rasa Malaysia already. Fortunately, 1 out of 2 suggestions suggested got Bee thrilled and she was quick to agree to it because she hasn’t featured this particular dish, yet.
Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese Cuisine, Malaysian Cuisine and Singapore Cuisine. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞). Don’t be surprised though, if you find the chicken rice served in Hainan, China is different from what you can find in Southeast Asia. Over the years, adaption has been made by the Chinese Hainanese clan who migrated to Southeast Asia which resulted today’s Hainanese chicken rice in Singapore and Malaysia.
Being a Hainanese myself, I often eat this when I was growing up. My mother has this ultra soft-spot for this dish, perhaps, because it is the only Hainanese dish which she can whip up perfectly. Tee hee hee!
So, how do you define a good plate of chicken rice?
You might be shocked to know that each and every one of us defines it differently. While a bowl of kick-ass rice works for me, some may think it is the oh-so-tender-chicken pieces with its silky smooth skin, or some, it is the one-of-its-kind-chili sauce. I say, whatever works for you and that is that.
Before this, due to my non-existent chopping chicken skill, I usually cut the chicken into just 4 sections and let the children tear the meat off by themselves. However, ever since I promised Bee that I’ll produce a decent looking plate of chicken rice for her, my poor family had been consuming chicken rice for almost 5 weeks consecutively for the past month!
Thankfully on my 5th attempt, I managed to get a plate of OK-looking chicken pieces and i thought that was the end of my chicken rice meal for the next 3 months at least, but guess what? I’ve just been sent a request to cook this dish on Sunday for my partner’s family and his beloved sister who would be back from the States for a short holiday!
o.O
Guess it’s not that easy to get bored of Hainanese chicken rice eh?
Hainanese Chicken Rice Recipe Serves 4
For the rice
3 cups uncooked washed rice
5 tbsp vegetable oil
4 cloves finely chopped garlic
4 finely chopped shallots
2 + 1/2 cups + 2 tbsp chicken broth
4-6 blades of pandan leave (screwpine leaves) 1 small thumb of ginger, cleaned and bruised
1 tbsp of the garlic and shallot oil
70g chicken fats
1+ 1/2 tsp salt, to taste
For the chicken
1 whole chicken, preferably free range organic chicken
1 small thumb of ginger, cleaned and bruised
5-6 stalks of scallion, washed
10 bowls chicken stock, adjust accordingly
4 blades of pandan leaves (screwpine leaves)
1 carrot, roughly chopped
2 + 1 tsp of salt
90g red chilies (you may add in some bird’s eye chili)
ಏg garlic
50g ginger
1 tsp salt
1 tsp sugar
50ml chicken broth
60ml lime juice, to taste
To garnish
few sprigs of cilantro
Method:
For the chicken
1. Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Using 2 tsp of salt as scrub, rub the salt all over the chicken for smooth looking skin.
2. In a not too large stockpot which fits the chicken perfectly, boil the chicken stock (enough to cover the whole chicken) together with pandan leaves, carrot and salt.
3. Submerge the whole chicken, breast side down in the boiling water for 35-45 minutes depending on the size of the chicken. Lower the heat to gentle simmer immediately.
4. When chicken is cooked, remove chicken and plunge it into prepared cold water at once for 10 minutes. Keep the chicken broth** for later use.
5. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.
For the rice
1. Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
2. Once transferred, add chicken broth, pandan leaves, ginger, garlic and shallot oil, chicken fats and salt into rice mixture. Cook according to rice cooker’s manual instruction.
To prepare chicken rice
1. Line a serving plate with cucumber slices.
2. Arrange chicken pieces on top, pour in the prepared sauce before garnishing with cilantro. 3. Serve with chicken rice, side soup and chicken rice chili sauce.
**Any left over chicken broth can be served as side soup, garnish with cilantro or chopped scallions. I like my soup with fish balls.
Cook’s Note:
Never let the Great-Wall-of-China-long list of ingredients and methods intimidate you. It’s really not as tough or scary as it seems + the ingredients can be easily attainable almost everywhere and importantly, your effort will be extremely well paid off after.
July 9th, 2011 | Malaysian Recipes, Singaporean recipes | No Comments
You know that someone is a serious and great cook when she tirelessly perfects her recipes even though it means that the family has to eat the same dish over and over again, Sherie of Maameemoomoo is just that with her Hainanese chicken rice Recipe, a popular dish in Malaysia and Singapore. Maameemoomoo food blog is one of the finalists of Singapore Blog Award; it beckons with mouthwatering recipes and gorgeous photography, one that is sure to stir up your appetite. Please welcome Maameemoomoo to Rasa Malaysia with her perfect Hainanese chicken rice recipe. Enjoy!
Truth be told, I got to know about Rasa Malaysia quite sometime ago back in 2006 from one of my favourite food blogs then. All these years, I’ve been silently supporting Bee without her knowing but now, errrmmm… not so silently anymore aye?
When Bee invited me to do a guest post for her last month, I was elated but at the same time, a little worried…
Why?
Just take a look at the Bee’s recipe index. I doubt that there is any Malaysian/ Singaporean dish that has not been featured on Rasa Malaysia already. Fortunately, 1 out of 2 suggestions suggested got Bee thrilled and she was quick to agree to it because she hasn’t featured this particular dish, yet.
Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese Cuisine, Malaysian Cuisine and Singapore Cuisine. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞). Don’t be surprised though, if you find the chicken rice served in Hainan, China is different from what you can find in Southeast Asia. Over the years, adaption has been made by the Chinese Hainanese clan who migrated to Southeast Asia which resulted today’s Hainanese chicken rice in Singapore and Malaysia.
Being a Hainanese myself, I often eat this when I was growing up. My mother has this ultra soft-spot for this dish, perhaps, because it is the only Hainanese dish which she can whip up perfectly. Tee hee hee!
So, how do you define a good plate of chicken rice?
You might be shocked to know that each and every one of us defines it differently. While a bowl of kick-ass rice works for me, some may think it is the oh-so-tender-chicken pieces with its silky smooth skin, or some, it is the one-of-its-kind-chili sauce. I say, whatever works for you and that is that.
Before this, due to my non-existent chopping chicken skill, I usually cut the chicken into just 4 sections and let the children tear the meat off by themselves. However, ever since I promised Bee that I’ll produce a decent looking plate of chicken rice for her, my poor family had been consuming chicken rice for almost 5 weeks consecutively for the past month!
Thankfully on my 5th attempt, I managed to get a plate of OK-looking chicken pieces and i thought that was the end of my chicken rice meal for the next 3 months at least, but guess what? I’ve just been sent a request to cook this dish on Sunday for my partner’s family and his beloved sister who would be back from the States for a short holiday!
o.O
Guess it’s not that easy to get bored of Hainanese chicken rice eh?
Hainanese Chicken Rice Recipe Serves 4
For the rice
3 cups uncooked washed rice
5 tbsp vegetable oil
4 cloves finely chopped garlic
4 finely chopped shallots
2 + 1/2 cups + 2 tbsp chicken broth
4-6 blades of pandan leave (screwpine leaves)
1 small thumb of ginger, cleaned and bruised
1 tbsp of the garlic and shallot oil
70g chicken fats
1+ 1/2 tsp salt, to taste
For the chicken
1 whole chicken, preferably free range organic chicken
1 small thumb of ginger, cleaned and bruised
5-6 stalks of scallion, washed
10 bowls chicken stock, adjust accordingly
4 blades of pandan leaves (screwpine leaves)
1 carrot, roughly chopped
2 + 1 tsp of salt
90g red chilies (you may add in some bird’s eye chili)
ಏg garlic
50g ginger
1 tsp salt
1 tsp sugar
50ml chicken broth
60ml lime juice, to taste
To garnish
few sprigs of cilantro
Method:
For the chicken
1. Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Using 2 tsp of salt as scrub, rub the salt all over the chicken for smooth looking skin.
2. In a not too large stockpot which fits the chicken perfectly, boil the chicken stock (enough to cover the whole chicken) together with pandan leaves, carrot and salt.
3. Submerge the whole chicken, breast side down in the boiling water for 35-45 minutes depending on the size of the chicken. Lower the heat to gentle simmer immediately.
4. When chicken is cooked, remove chicken and plunge it into prepared cold water at once for 10 minutes. Keep the chicken broth** for later use.
5. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.
For the rice
1. Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
2. Once transferred, add chicken broth, pandan leaves, ginger, garlic and shallot oil, chicken fats and salt into rice mixture. Cook according to rice cooker’s manual instruction.
To prepare chicken rice
1. Line a serving plate with cucumber slices.
2. Arrange chicken pieces on top, pour in the prepared sauce before garnishing with cilantro. 3. Serve with chicken rice, side soup and chicken rice chili sauce.
**Any left over chicken broth can be served as side soup, garnish with cilantro or chopped scallions. I like my soup with fish balls.
Cook’s Note:
Never let the Great-Wall-of-China-long list of ingredients and methods intimidate you. It’s really not as tough or scary as it seems + the ingredients can be easily attainable almost everywhere and importantly, your effort will be extremely well paid off after.
July 9th, 2011 | Malaysian Recipes, Singaporean recipes | No Comments
You know that someone is a serious and great cook when she tirelessly perfects her recipes even though it means that the family has to eat the same dish over and over again, Sherie of Maameemoomoo is just that with her Hainanese chicken rice Recipe, a popular dish in Malaysia and Singapore. Maameemoomoo food blog is one of the finalists of Singapore Blog Award; it beckons with mouthwatering recipes and gorgeous photography, one that is sure to stir up your appetite. Please welcome Maameemoomoo to Rasa Malaysia with her perfect Hainanese chicken rice recipe. Enjoy!
Truth be told, I got to know about Rasa Malaysia quite sometime ago back in 2006 from one of my favourite food blogs then. All these years, I’ve been silently supporting Bee without her knowing but now, errrmmm… not so silently anymore aye?
When Bee invited me to do a guest post for her last month, I was elated but at the same time, a little worried…
Why?
Just take a look at the Bee’s recipe index. I doubt that there is any Malaysian/ Singaporean dish that has not been featured on Rasa Malaysia already. Fortunately, 1 out of 2 suggestions suggested got Bee thrilled and she was quick to agree to it because she hasn’t featured this particular dish, yet.
Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese Cuisine, Malaysian Cuisine and Singapore Cuisine. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞). Don’t be surprised though, if you find the chicken rice served in Hainan, China is different from what you can find in Southeast Asia. Over the years, adaption has been made by the Chinese Hainanese clan who migrated to Southeast Asia which resulted today’s Hainanese chicken rice in Singapore and Malaysia.
Being a Hainanese myself, I often eat this when I was growing up. My mother has this ultra soft-spot for this dish, perhaps, because it is the only Hainanese dish which she can whip up perfectly. Tee hee hee!
So, how do you define a good plate of chicken rice?
You might be shocked to know that each and every one of us defines it differently. While a bowl of kick-ass rice works for me, some may think it is the oh-so-tender-chicken pieces with its silky smooth skin, or some, it is the one-of-its-kind-chili sauce. I say, whatever works for you and that is that.
Before this, due to my non-existent chopping chicken skill, I usually cut the chicken into just 4 sections and let the children tear the meat off by themselves. However, ever since I promised Bee that I’ll produce a decent looking plate of chicken rice for her, my poor family had been consuming chicken rice for almost 5 weeks consecutively for the past month!
Thankfully on my 5th attempt, I managed to get a plate of OK-looking chicken pieces and i thought that was the end of my chicken rice meal for the next 3 months at least, but guess what? I’ve just been sent a request to cook this dish on Sunday for my partner’s family and his beloved sister who would be back from the States for a short holiday!
o.O
Guess it’s not that easy to get bored of Hainanese chicken rice eh?
Hainanese Chicken Rice Recipe Serves 4
For the rice
3 cups uncooked washed rice
5 tbsp vegetable oil
4 cloves finely chopped garlic
4 finely chopped shallots
2 + 1/2 cups + 2 tbsp chicken broth
4-6 blades of pandan leave (screwpine leaves)
1 small thumb of ginger, cleaned and bruised
1 tbsp of the garlic and shallot oil
70g chicken fats
1+ 1/2 tsp salt, to taste
For the chicken
1 whole chicken, preferably free range organic chicken
1 small thumb of ginger, cleaned and bruised
5-6 stalks of scallion, washed
10 bowls chicken stock, adjust accordingly
4 blades of pandan leaves (screwpine leaves)
1 carrot, roughly chopped
2 + 1 tsp of salt
90g red chilies (you may add in some bird’s eye chili)
ಏg garlic
50g ginger
1 tsp salt
1 tsp sugar
50ml chicken broth
60ml lime juice, to taste
To garnish
few sprigs of cilantro
Method:
For the chicken
1. Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Using 2 tsp of salt as scrub, rub the salt all over the chicken for smooth looking skin.
2. In a not too large stockpot which fits the chicken perfectly, boil the chicken stock (enough to cover the whole chicken) together with pandan leaves, carrot and salt.
3. Submerge the whole chicken, breast side down in the boiling water for 35-45 minutes depending on the size of the chicken. Lower the heat to gentle simmer immediately.
4. When chicken is cooked, remove chicken and plunge it into prepared cold water at once for 10 minutes. Keep the chicken broth** for later use.
5. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.
For the rice
1. Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
2. Once transferred, add chicken broth, pandan leaves, ginger, garlic and shallot oil, chicken fats and salt into rice mixture. Cook according to rice cooker’s manual instruction.
To prepare chicken rice
1. Line a serving plate with cucumber slices.
2. Arrange chicken pieces on top, pour in the prepared sauce before garnishing with cilantro.
3. Serve with chicken rice, side soup and chicken rice chili sauce.
**Any left over chicken broth can be served as side soup, garnish with cilantro or chopped scallions. I like my soup with fish balls.
Cook’s Note:
Never let the Great-Wall-of-China-long list of ingredients and methods intimidate you. It’s really not as tough or scary as it seems + the ingredients can be easily attainable almost everywhere and importantly, your effort will be extremely well paid off after.
July 9th, 2011 | Malaysian Recipes, Singaporean recipes | No Comments
You know that someone is a serious and great cook when she tirelessly perfects her recipes even though it means that the family has to eat the same dish over and over again, Sherie of Maameemoomoo is just that with her Hainanese chicken rice Recipe, a popular dish in Malaysia and Singapore. Maameemoomoo food blog is one of the finalists of Singapore Blog Award; it beckons with mouthwatering recipes and gorgeous photography, one that is sure to stir up your appetite. Please welcome Maameemoomoo to Rasa Malaysia with her perfect Hainanese chicken rice recipe. Enjoy!
Truth be told, I got to know about Rasa Malaysia quite sometime ago back in 2006 from one of my favourite food blogs then. All these years, I’ve been silently supporting Bee without her knowing but now, errrmmm… not so silently anymore aye?
When Bee invited me to do a guest post for her last month, I was elated but at the same time, a little worried…
Why?
Just take a look at the Bee’s recipe index. I doubt that there is any Malaysian/ Singaporean dish that has not been featured on Rasa Malaysia already. Fortunately, 1 out of 2 suggestions suggested got Bee thrilled and she was quick to agree to it because she hasn’t featured this particular dish, yet.
Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese Cuisine, Malaysian Cuisine and Singapore Cuisine. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞). Don’t be surprised though, if you find the chicken rice served in Hainan, China is different from what you can find in Southeast Asia. Over the years, adaption has been made by the Chinese Hainanese clan who migrated to Southeast Asia which resulted today’s Hainanese chicken rice in Singapore and Malaysia.
Being a Hainanese myself, I often eat this when I was growing up. My mother has this ultra soft-spot for this dish, perhaps, because it is the only Hainanese dish which she can whip up perfectly. Tee hee hee!
So, how do you define a good plate of chicken rice?
You might be shocked to know that each and every one of us defines it differently. While a bowl of kick-ass rice works for me, some may think it is the oh-so-tender-chicken pieces with its silky smooth skin, or some, it is the one-of-its-kind-chili sauce. I say, whatever works for you and that is that.
Before this, due to my non-existent chopping chicken skill, I usually cut the chicken into just 4 sections and let the children tear the meat off by themselves. However, ever since I promised Bee that I’ll produce a decent looking plate of chicken rice for her, my poor family had been consuming chicken rice for almost 5 weeks consecutively for the past month!
Thankfully on my 5th attempt, I managed to get a plate of OK-looking chicken pieces and i thought that was the end of my chicken rice meal for the next 3 months at least, but guess what? I’ve just been sent a request to cook this dish on Sunday for my partner’s family and his beloved sister who would be back from the States for a short holiday!
o.O
Guess it’s not that easy to get bored of Hainanese chicken rice eh?
Hainanese Chicken Rice Recipe Serves 4
For the rice
3 cups uncooked washed rice
5 tbsp vegetable oil
4 cloves finely chopped garlic 4 finely chopped shallots
2 + 1/2 cups + 2 tbsp chicken broth
4-6 blades of pandan leave (screwpine leaves)
1 small thumb of ginger, cleaned and bruised
1 tbsp of the garlic and shallot oil
70g chicken fats
1+ 1/2 tsp salt, to taste
For the chicken
1 whole chicken, preferably free range organic chicken
1 small thumb of ginger, cleaned and bruised
5-6 stalks of scallion, washed
10 bowls chicken stock, adjust accordingly
4 blades of pandan leaves (screwpine leaves)
1 carrot, roughly chopped
2 + 1 tsp of salt
90g red chilies (you may add in some bird’s eye chili)
ಏg garlic
50g ginger
1 tsp salt
1 tsp sugar
50ml chicken broth
60ml lime juice, to taste
To garnish
few sprigs of cilantro
Method:
For the chicken
1. Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Using 2 tsp of salt as scrub, rub the salt all over the chicken for smooth looking skin.
2. In a not too large stockpot which fits the chicken perfectly, boil the chicken stock (enough to cover the whole chicken) together with pandan leaves, carrot and salt.
3. Submerge the whole chicken, breast side down in the boiling water for 35-45 minutes depending on the size of the chicken. Lower the heat to gentle simmer immediately.
4. When chicken is cooked, remove chicken and plunge it into prepared cold water at once for 10 minutes. Keep the chicken broth** for later use.
5. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.
For the rice
1. Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
2. Once transferred, add chicken broth, pandan leaves, ginger, garlic and shallot oil, chicken fats and salt into rice mixture. Cook according to rice cooker’s manual instruction.
To prepare chicken rice
1. Line a serving plate with cucumber slices.
2. Arrange chicken pieces on top, pour in the prepared sauce before garnishing with cilantro.
3. Serve with chicken rice, side soup and chicken rice chili sauce.
**Any left over chicken broth can be served as side soup, garnish with cilantro or chopped scallions. I like my soup with fish balls.
Cook’s Note:
Never let the Great-Wall-of-China-long list of ingredients and methods intimidate you. It’s really not as tough or scary as it seems + the ingredients can be easily attainable almost everywhere and importantly, your effort will be extremely well paid off after.
June 14th, 2011 | 30-Minute Meals Recipes, Korean recipes | 5 Comments
My husband has a good Korean friend whose mother-in-law runs a restaurant in LA’s Korean Town. She always makes kimchi from scratch and he would always give us some. Whenever life gives us homemade kimchi, I make kimchi fried rice, which is easily one of the most delicious fried rice recipes ever.
Kimchi fried rice takes practically 15 minutes to prepare and calls for a few basic ingredients: kimchi, overnight steamed rice, and egg. If you like, you can add meat such as beef, chicken, spam, or bacon, but I like the plain kimchi fried rice. It is delicious as is…
The egg is often cooked sunny side up and placed on top of the rice. For my food photography, I served it separately to let the kimchi fried rice shines through in the photos. (You can check out the complete gallery by clicking on the top picture above.)
Many Koreans make Kimchi fried rice whenever they need to use up the kimchi at home. To me, kimchi fried rice is one easy Recipe that produces mouthwatering and satisfying result.
If you like Korean recipes, you might also like these recipes on Rasa Malaysia:
2 tablespoons oil
1 large egg
1 clove garlic, finely minced
1/4 small onion, finely diced 1/2 cup kimchi, cut into small pieces + 1 tablespoon kimchi juice
2 cups overnight steamed white rice
1 tablespoon soy sauce or to taste
1/4 teaspoon sesame oil
3 dashes black pepper
Ł stalk scallion, cut into small rounds
Heat up a wok with 1/4 tablespoon oil and cook the egg sunny side up. Dish out and set aside.
Add the remaining oil into the wok. Sauté the garlic and onion until aromatic. Add the kimchi and do a few quick stirs before adding the rice. Stir to combine well. Add the soy sauce, sesame oil, black pepper, and scallion. Stir a few times to blend with the rice. Dish out and serve immediately with the egg on top of the rice.
Cook’s Note:
I like my Kimchi Fried Rice spicy with lots of kimchi. Cut down on the kimchi if you like a milder taste.
This is probably one of the most fundamental questions when it comes to Japanese cuisine, thanks to the increasing popularity of sushi in the world. Home cooks who are interested in Japanese cuisine will ultimately want to learn how to make perfect sushi rice—the vinegared rice which is the building block of all sorts of sushi. Once you master a great sushi rice recipe, you can make just about any sushi to your liking…
A basic sushi rice is made with short grain rice with three basic ingredients:
Rice Vinegar
Sugar
Salt
Other than the rice, the most important ingredient is the rice vinegar, which is pretty much the soul of the sushi rice. The sugar and salt are added to flavor the sushi rice to one’s liking. Therefore, a perfect sushi rice starts with a good rice vinegar and I always use Mizkan Rice Vinegar. As the #1 brand for vinegar and vinegar-related condiments in Japan, Mizkan is the brand that my Japanese friends recommended when I first learned how to make sushi many years ago. If you want something easier, you can use Mizkan Sushi Seasoning, which is widely used in Japan. This all-in-one sushi seasoning has the perfect and authentic flavor so anyone can make sushi if they want.
Here are some tips that I would like to share with you when making sushi rice:
Use only high quality Japanese white short-grain rice. You can get the rice at Asian supermarkets or Japanese food stores.
Wash the rice thoroughly with water before cooking. The rice is ready to be cooked when the water becomes clearâ€an indication that the “starch” coating the rice is completely washed off.
1 cup rice (measured with the rice cup that comes with the rice cooker, about 80% of a regular measuring cup)
1 1/2 tablespoons Mizkan Rice Vinegar
1 1/2 teaspoons sugar 1/8 teaspoon salt or to taste
Cook the rice in the rice cooker. Once cooked, transfer the rice out in a bowl and add the Mizkan Rice Vinegar, sugar and salt (OR the Mizkan Sushi Seasoning) into the rice and mix well with a spoon. Let the sushi rice cool to room temperature. Use the sushi rice to make the sushi of your choice.
