Tomato Rice With Chicken Rice Paste

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3-4 cups Basmati Rice – washed rice till water is clear. Soak for 1 hour

2 fresh tomato – blend coarsely
50 ml tomato puree
3 tbsp evaporated milk
1 packet Dancing Chef Chicken Rice Paste
1 stalk lemongrass – bruised
Salt to taste

Spices for frying
2 pods cardamon
2 star anise
1 inch cinnamon stick
3 cloves
3 shallots – sliced thinly
2 garlic – sliced thinly

1) Heat oil in a wok and saute spices (cloves, star anise, cardamon, cinnamon, shallots and garlic) till aromatic.
2) In a rice cooker, add in basmati rice, lemongrass, fresh tomato, tomato puree, chicken rice paste, evaporated milk, water (1 cup rice – 1.5 cup water), fried spices with oil, salt to taste and stir to mix evenly. Let the rice cooker do the job.
3) Fluff the rice gently with a pair of chopsticks or fork.

Nasi Ulam

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4 cups cold rice
2 Ikan Kembong
3 tbsp dried shrimp – fry till crisp
3 tbsp Serunding Kelapa/kerisek
Fish sauce to taste
3/4 tbsp black pepper

Shredded Leaves
8 daun kaduk
2 stalks lemongrass (white part)
3 daun cekur
A handful of basil leaves
A handful of daun kesom
A handful of pudina leaves
1 small pieces daun kunyit
1 stalk bunga kantan

6 shallots – sliced thinly

Additional Toppings
Sambal Belacan
Calamansi – halved
1 fresh red chilli – for garnishing
Fried Chicken wings

1) Fried Ikan Kembong, remove fresh and pounded coarsely. Pound crispy dried shrimp coarsely.
2) In a big mixing bow, add in rice, Kembong meat, dried shrimp, black pepper, sliced shallots, serunding kelapa and shredded leaves. Mix well, season with fish sauce or salt and mix to combine well. Taste accordingly and adjust to your preference.
3) Transfer to  a serving plate, topped with sliced red chilli and serve with Sambal Belacan, calamansi and chicken wings.

Whole Tomato Rice

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4 whole tomatoes
4 cups rice (160 g)
41/2 cups water
80 g fresh corn kennel
4 pieces long beans – cut into small pieces (can use frozen green peas)
1 tbsp oil

Seasoning Ingredients
11/2 tsp salt
1 tsp sugar
1/2 tsp chicken seasoning powder

100 g chicken breast meat – diced and fried
100 g chicken/pork luncheon meat – diced and fried
2 tbsp baked green peas

10 Wash and rinse rice and place in the rice cooker.
2) Trim away the stem of the tomato and score a cross slit at the bottom of the tomato. Place it in the center of the pot, add corns, seasoning ingredients, long beans  and water. Cook until rice is done.
3) When rice is cooked, mashed the tomato, stir in the fried chicken meat, luncheon meat and green peas. Season with soy sauce if needed. Serve hot.

Oriental Rice and Seafood

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4 cups rice – washed and put in the rice cooker

Ingredients A
2 small squids – cut into rings
2 small crabs – halved
10 medium prawns
1 cup small la la/clams
150 g chicken meat – cube
2 tbsp dried shrimp
1/2 cup green peas
1/2 cup diced carrots

Ingredients B
Sauce Ingredients
Prawns stock (enough to cover the rice)
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
1/2 tsp white pepper
1 tsp abalone sauce
1 tsp oyster sauce
1 tsp dark soy sauce
1 tsp light soy sauce
Salt to taste
1/2 tsp sesame oil

1) Mix rice with Ingredients A and B together well. Cook the rice in rice cooker. When cooked, using a chopstick to stir through and mix well together.
2) Serve hot as one dish or with stir fry vegetables and soup.


Tomato Rice (Nasi Tomato)

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4-5 cups Basmati Rice (washed 2-3 times, drained and soaked for about 1 hour)
Chopped coriander leaves
2 pandan leaves – knotted
Crispy fried onions
250 ml fresh milk/evaporated milk
1/2 can tomato paste
2 tbsp tomato ketchup
Salt to taste
Chicken stock/water (enough to cover the rice

(Important : 1 cup of basmati rice = 11/2 cup of water)

Pounded Ingredients
3 cloves garlic
4 shallots
1 inch ginger

1/2 big onion – diced
1 tomato – diced
2 tbsp butter/ghee

1 cinnamon stick
2 star anise
2 cloves
2 cardamon pods

1) Drained the soaked basmati rice, set aside.
2) Heat butter in a wok and saute spices till fragrant, add in pounded ingredients and continue to stir fry till aromatic. Add in diced onion and fry till soft, add in rice, tomato paste and tomato sauce and stir gently to incoporate evenly.
3) Transfer to the rice cooker, add in, diced tomato, milk, chicken stock, pandan leaves and season with salt and sugar (taste accordingly).Stir to mix well and let the cooker do its job.
4) Once rice is cooked, use a chopstick to fluff the rice, sprinkle in crispy onions and chopped coriander leaves.
5) Serve hot with Ayam Masak Merah.

Fried Rice With Olive Vegetable

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500 g cold cooked rice
80 g chicken meat – cut into cubes (season with a bit of salt and corn flour)
1 small potato – peeled and cut intom cube (deep fry and set aside)
1 small tau kua – cut into cube and deep fry, drain and set aside
2 pieces chicken hot dog – sliced
2 eggs – lightly beaten and season with 1 tsp light soy sauce
1/2 carrot – diced
1/2 cup sweet kernel (I use fresh one)
2 shallots – sliced
3 cloves garlic – minced
Salt and pepper to taste
1 tbsp light soy sauce
2 tbsp olive vegetables

Shredded lettuce – for garnishing

1) Heat 1 tbsp oil in wok till hot, add beaten eggs and swirl around the wok until just cooked. Using a ladle to cut the cooked eggs into small pieces. Set aside.
2) Heat about 3 tbsp oil and saute shallot and garlics till aromatic, add in meat, hot dog and saute till opaque, add in olive vegetables and stir fry till aromatic.
3) Add in rice and toss well to mix  with the olive vegetable, season with salt, pepper and light soy sauce, follow by tau kua, potato, carrot, sweet kernel and cooked eggs. Toss briefly to well combined.
4) Dish out to serving plate and garnish with shredded lettuce.

Fried Chicken Rice With Pumpkin

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Ingredients (2-3 persons)
1 big bowl leftover chicken rice
6 small prawns
1 cup pumpkin – cut into big strips and steamed till cooked
1 tbsp baked green peas
3 french beans – sliced
2 shallots – sliced
1 egg
Salt & pepper to taste

1) Heat oil in a wok and saute shallots till fragrant, add egg and scramble it, add prawns and  french beans. Stir fry for 1 minute. Add in chicken rice mixed evenly and toss briefly over high heat for 1-2 minutes.
2) Add in green peas and 1/2 of the pumpkin and stir to combine eveything together.Season with salt and pepper.
3) Transfer to serving plate and topped with remaining pumpkin.

Sambal Fried Rice

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3 cups cold cooked rice
12 medium prawns – shelled and deveined
1 stalk spring onion – chopped
1 red chilli – sliced
2 eggs – make omelette and cut into thin strips
1/2 Japanese cucumber – sliced
2 kembong fish – deep fried and remove the flesh and set aside
1 big onion – sliced
1 cup bean sprouts
1 small bean curd – cut into cubes and deep fried
2 tbsp kernels
1/2 cup shredded cabbage
1 egg – light beaten
3 tbsp Benefit Coco Premium Coconut Cooking oil

Sauce Ingredients
2 tbsp sambal dried shrimp
1 tbsp sambal belacan
1 tbsp light soy sauce
1 tbsp tomato ketchup
1 tsp brown sugar
Salt to taste (optional)

1) Heat oil in a wok and saute onion till transparent, add egg, scramble it and add prawns and stir fry for 1 minute. Add in kernels, cabbage and sauce ingredients, stir to mix evenly. and fry for 2 minutes.
2) Add the rice and toss briefly over high heat for 1-2 minutes. (until rice is heated through). Add bean sprout, spring onion, bean curd, stir fry for 1-2 minutes.
ps3) Transfer to a serving plate and garnish with egg omelette strips, cucumber, chilli and kembong fish.
4) Serve 4-6 as a dish itself.

Curry Noodle/Rice With Chicken/Cockles/Prawns

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Laksa Noodle

1.5 kg yellow noodles/laksa noodle
300 g bean sprout
300 g medium prawns – scalded and halved (optional)
8 potatoes – boil with salted water till 1/2 cooked – peeled and quartered
3 drumsticks and 8 chicken wings – washed and cut into bite size
(season with salt and corn flour)
6 shelled hard boiled eggs – halved or sliced
8 pieces tau pok – halved
8 pieces long beans – cut into 21/2 inch in lengthwise
1 kg cockles – (optional)

3 sprigs of curry leaves
Salt & sugar to taste
11/2 tbsp gula melaka
1 tbsp tomato sauce
1 cube Maggi Chicken stock
11/2  packet thick coconut milk/1 fresh grated coconut
Enough water to cover the ingredients

Blended Ingredients
1 big onion
8 shallots
4 cloves garlic
4 pieces candlenuts
1 inch turmeric
2 inch galangal
1 inch ginger
11/2 tbsp curry powder (fish/meat)
2 tbsp dried shrimp – soaked till soft
20 dried chillies – soaked till soft and cut/ 4 tbsp chilli paste
3 stalks lemongrass
1 inch toasted belacan
50 ml water
1 tsp oil

1) Heat oil in a wok and saute curry leaves, blended ingredients, tomato sauce till fragrant and oil separates, add chicken pieces, stir well and add gula melaka. Maggi chicken cube and water. Bring to a boil and simmer on low heat for 10 minutes, add potatoes, tau pok and long beans. Continue to simmer till chicken, potatoes and long beans are just cooked.
2) Add coconut milk and season with salt and sugar. Bring to a slow boil for a while. Taste accordingly.
3) Cooked the noodles until done and put it into a bowl. Ladle curry chicken over and topped with eggs and prawns. Serve hot. (You can also add cockles – your preference)

Fried Rice With Eggs

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2 stalks spring onions
2 eggs
1 tsp salt
4 cups cooked rice (sprinkle with 1 tsp of sugar and mix evenly)

1) Wash the spring onions and finely chopped the white part only.  Beat eggs with a few drops of yellow colouring. Set aside.
2) add the rice to the wok first to stir fry until they separate with each other. Push the rice to one side of the wok. Heat 2 tbsp of oil and pour in the eggs.
3) Mix rice with eggs quickly, season with salt and pepper. Continue to stir fry over high heat until the grains are coated by the eggs. Add half of the chopped spring onion to stir fry till fragrant.
4) Transfer to the serving plate/bowl and garnish with spring onion and ginger chicken.