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Showing posts with label RICE. Show all posts
Showing posts with label RICE. Show all posts

Thursday, April 22, 2010

SAMBAR RICE AND A CARD

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Today my sons are not eating at home since they have an outdoor assignment. It would be great to cook what I loved most. Sambar (tangy lentil and vegetable curry) is my all time favorite food. The same thing I'm going to prepare, it is a marriage of two different dishes, tomato rice and sambar and this is how it is created and done in my style, you could use other vegetables too. The result? Truly amazing taste, wonderful one pot meal. Fantastic!!! Give a try and you would know what I mean.


INGREDIENTS

1 and 1/2 cup basmati rice (soak for 30 minutes then drain)
1/2 cup cooked garbanzo bean
1 carrot cubed
1 potato cubed
1/4 cup green peas
1/4 cup whole kernel corn
2 onions chopped
2 tomatoes chopped
1 and 1/2 tablespoons sambar powder
2 teaspoons chili powder
1/4 teaspoon turmeric powder
1 teaspoon mustard seeds
1 sprig curry leaves
1 tablespoon tamarind mix with 1/2 cup water
pinch of asafoetida
3 cloves garlic minced
salt to taste
3 tablespoons ghee or oil
water


METHOD


* Heat the oil, splutter the mustard seeds, add onion and curry leaves, fry until light brown. Add garlic, stir for a few minutes, add tomato and salt. Cook until tomato turns soft.

* Now add chili powder, sambar powder, turmeric, asafoetida and some water, fry until fragrant.

* Add the vegetables and tamarind juice, cover the pot, cook until vegetable turns soft.

* Pour in the rice and sufficient water to cook the rice, add salt.

* Once the water is evaporated, cover pot and continue to cook for 10 minutes using slow heat.

* Dish out onto serving plate and enjoy your delicious sambar rice.


CARD

My blogger pal, E-na Zarina, Nagoya has sent the following beautiful card which is snapped by her. Thanks for your kind thought hope our friendship will  last forever.

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Sunday, April 4, 2010

SPICY FRIED RICE

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This is one of popular breakfast dishes, it is so versatile that any vegetable, meat or seafood could be added and the spice level is up to individual taste. Normally leftover rice is being used for making fried rice the following day if not freshly cooked one could be used. Added bird's eye chili for extra hot flavor and sprinkled fried anchovies on top. For vegetarian version kindly omit the prawn and fish ball.

INGREDIENTS

5 cups cooked rice
1 carrot cut into small
1/2 cup green peas
1/2 cup whole kernel corn
salt to taste
15 prawn shell removed
3 tablespoons oil
10 fish balls cut into halves

BLEND
12 red bird's eye chili
5 red chili
8 shallots
4 cloves garlic

METHOD

1. Heat the oil, fry the blended ingredients and salt until fragrant.

2. Add in carrot, peas and corn, sprinkle some water and stir for a few minutes.

3. Now pour in prawn and fish ball, stir until the color changes.

4. Add rice, stir until well mixed. Add more salt if required.

5. Serve hot.


Tuesday, February 23, 2010

CHICKEN RICE

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We used to buy chicken rice from our favorite shop but no more from now since my family have accepted and enjoyed this one cooked by me. Added carrot and potato in the soup to make it healthier,  fried the chicken with addition of turmeric, ginger, garlic, soya sauce and honey although the chicken could be taken as it is.

INGREDIENTS

RICE
500g long grain rice washed
3 shallots sliced
3 cloves garlic
1 inch ginger sliced
2 tablespoons sesame oil
2 screwpine leaves
chicken stock
water
salt

SOUP
1 whole chicken cleaned
2 screwpine leaves
2 cloves garlic
1 inch ginger sliced
3 shallots
1 piece cinnamon stick
2 teaspoons white peppercorn coarsely ground
salt

CHILI SAUCE
10 red chilli
5 red bird's eye chili
4 cloves garlic
1 cup water
2 tablespoons brown sugar
1 inch ginger
salt to taste
2 teaspoons vinegar/lime juice

DIRECTIONS

1. Boil water, salt, screwpine leaves, rub chicken with ginger and garlic then put the chicken into boiling water with  shallot, cinnamon and white pepper, cook until tender. Keep the stock for making the soup and cooking the rice.

2. Remove chicken  from the stock and cut into bite sizes. If you prefer to fry them, coat with 2 tablespoons of  honey, turmeric powder, ginger, garlic, salt and dark soya sauce, marinate for 30 minutes..

3. Heat the oil, add shallots, ginger, garlic and screwpine leaves, fry until fragrant. Add the rice, stir for about two minutes..

4. Add water, chicken stock,  and salt, water level should be 1/2 inch above the rice,cook the rice until done.

5. For the soup, reboil chicken stock, add water,  vegetables if any, spring onion, salt and pepper.

6. Put the red chili, bird's eye chili, garlic, ginger and 1/2 cup water into a blender.

7. Transfer ground ingredients in a pot, add water, brown sugar and salt. Cook until thick.

8. Remove from heat, add vinegar or lime juice.

9. To serve, place the rice and chicken in a plate together with the soup and the chili sauce.

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Wednesday, January 27, 2010

CHINESE FRIED RICE


One of the simplest fried rice you could have cooked, using less spices and minimum ingredients but great taste. Occasionally love to cook this dish for my children.

INGREDIENTS

3 cups cooked rice
1/2 cup shelled prawn
1/2 cup chicken cubed
1/2 cup green peas
2 cloves garlic chopped
2 eggs beaten with pinch of salt
3 tablespoons oil
1 teaspoon black pepper
1 tablespoon soya sauce
salt to taste

METHOD

1. Heat oil, pour beaten egg and scramble it.

2. Push the egg to the side of the pan, add garlic,prawn, salt and chicken cook until the colour changes.

3. Add rice, peas, soya sauce and black pepper, stir well.

4. Transfer onto a plate, serve hot.

Recipe Swap Thursday 19
Simple Lives Thursday 25
Friday Ffavorites 45
Thrilling Thursday
Crafty Soiree 19
Hookin Up With HoH 31
Let Your Creative Juices Flow
69th Penny Pinching Party
Real Food Wednesday
Slightly Indulgent Tuesday
We Did It Wednesday
Whatever Goes Wednesday

Thursday, January 14, 2010

FRIED RICE W/TUNA


Photobucket Fried Rice m/Tuna Recipe @ treatntrick.blogspot.com

Fried Rice w/Tuna  is very versatile dish, you can add whatever  ingredients available in your pantry either meat or seafood together with vegetables making them a complete meal.

 Now I'm using canned tuna together with carrot for a quick meal. Despite of easy method,  Fried Rice w/Tuna turns great and becomes my family favorite dish. Squeeze the limes to get rid of fish smell. Cabbage or long bean could be added when preparing this dish.

Saturday, December 26, 2009

VEGETABLE PULAO

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Requested by my son to cook the vegetable pulao taken with spicy tomato chicken. Simple and yummy treat for the day. You can add beans, peas, potato but I'm using carrot because that what I have in stock. Addition of chilli powder and turmeric enhance the taste of this dish but also give a nice colour.

VEGETABLE PULAO

2 cups basmati rice (soak 30 minutes then drain)
1 cup vegetables (bean, carrot, potato) cut
4 tablespoons oil/ghee
2  big onions chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 stick cinnamon
2 cardamoms
2 cloves
1 bay leaf
1/2 cup coriander leaf chopped
1 cup evaporated milk
2 cups water
salt

METHOD

1. Heat oil, add in cinnamon, cardamom, cloves, bay leaf and onion, fry until light brown.

2. Add ginger, garlic, chilli powder, turmeric and coriander leaves, stir well.

3. Pour in vegetables and little water, cook until slightly soft.

4. Now add the rice, salt, milk and water, when the water is boiling, reduce flame, cover the pot and cook till the rice is done.

5. Sprinkle with coriander leaf at the time of serving.



Friday, December 4, 2009

NASI LEMAK



Nasi lemak or coconut milk rice is normally served at breakfast together with sambal tumis, ikan bilis (fried anchovy), fried fish or fried chicken, egg and cucumber. But one thing to note, you can't eat them regularly since it is high in cholesterol. As time goes this dish is so famous in Singapore and Malaysia, enjoyed by all races, readily available throughout the day even in shopping malls, the accompaniment also multiply that include rendang, sambal sotong (squid cooked in chili), otak-otak and many more, you are spoilt for choice.

Saturday, November 28, 2009

CORN PULAO



It is so simple to prepare and very tasty too. Addition of whole kernel corn in this recipe makes it more flavorful and nutritious. You can either use fresh of frozen corn. Corn Pulao can be eaten with any hot curry or just yogurt for vegetarian version.

Using rice cooker is the best option but you can also cook them on stove top but once the water has evaporated, close the lid and continue cooking with lowest heat.

Thursday, November 12, 2009

TOMATO RICE



There are so many ways to prepare this  Tomato Rice but this turns out great. I'm using long grain rice but you can also use basmati rice. If you're using basmati rice, do soak the grain for 20 minutes then drain. Basmati rice produces perfect rice all the time, it has special aroma.

It is highly recommended to use rice cooker for cooking this dish in order to avoid sticking to the bottom if not just use ordinary pot but once the water evaporates you must use the lowest flame to continue cooking the rice until it is done.

Wednesday, November 4, 2009

PEAS PULAO

Peas Pulao Recipe @ treatntrick.blogspot.com

If you're looking for easy and delicious rice, this is for you. Using basmati rice and green peas (fresh or frozen), it is very mild and fragrant.  Peas Pulao  is great for unexpected guests or for small gatherings.

Soak the rice for 30 minutes before you start cooking. It is best served with spicy gravy of meat, chicken or vegetable.

Now this dish has became our regular menu on weekend. Let's get cooking..