Spicy Tomato Rice (Nasi Tomato Berempah)

 This was my yesterday's menu for breaking-off fast. The Spicy Tomato Rice was served with Spicy Tomato Chicken and simple tomato salad. It was unplanned for and hence such a bold presentation consuming whatever available ingredients and prepared in a rush after returning from work. It was so good and wanted to have more but had to control myself - two plates of rice should be more than enough....hehehe very satisfying.

By: Roz@HomeKreation
Serves 6-8 persons
INGREDIENTS:
4 cup Bhasmati Rice - washed & drained 
3 tbsp Butter/Margarine
Mixed Spice - cinnamon, star anise, cardamon, cloves
5 Shallots*
2 Garlic* (* pounded coarsely) 
3" Ginger - bruised 
1 tbsp Curry Powder
1 tbsp Biryani Powder
4 cup Water
8 tbsp Tomato Puree
1 packet/ 250ml Fresh Milk
A pinch Safron (optional) - soaked in few tbsp hot water 
A bunch Chinese Celery - chopped 
1 Pandan Leaf - knotted 
Salt
1 tsp Sugar

METHOD:
1. Heat up butter & stir fry mixed spices, pounded ingredients & ginger until fragrant.
Add in cury powder & biryani powder & stir for a while the add in rice.
Stir until well mixed.

2. Place rice in a rice cooker & add in rest of ingredients.
Let it cook.

3. Serve with your favourite dish - I served mine with Spicy Tomato Chicken & Tomato Salad.
Will update the chicken recipe in the next post.... watch out.
*****************************************************************

BAHASA MALAYSIA VERSION

Nasi Tomato Berempah yg sempoi buat lepas kepingin orang puasa...hehehe. Sedap sampai dua pinggan ku bantai....hehehe. Entah bila ler nak jogging balik ni..... asyik acara makan tak habis2. Nasi ni Along hidangkan dengan Ayam Masak Merah Berempah dan salad tomato sempoi. Sori ya, sesi gambaran kelam kabut sebab nak buka puasa dah tu.... so hidangan pun sempoi jer, tak sempat nak hias2....hehe.

By: AlongRoz@HomeKreation

Saiz hidangan: 6-8 orang

BAHAN2:

4 cwn Beras Bhasmati - basuh & tapis

3 sb Butter/Majerin

Rempah Tumis - kulit kayu, bg lawang, pelaga, cengkih

5 ulas Bwg Merah*

2  ulas Bwg Putih* (* tumbuk kasar) 

3" Halia - ketuk

1 sb Serbuk Kari

1 sb Serbuk Beriani

4 cwn Air

8 sb Tomato Puri

1 peket/ 250ml Susu Segar

Secubit Koma-koma / Safron (kalau takda, tak perlu bubuh) - rendam dlm beberapa sud air panas

Sedikit Daun Sup - cincang

1 helai Daun Pandan - simpul

Garam

1 st Gula

CARA2:

1. Panaskan butter & tumis rempah tumis, bhn yg di tumbuk & halia sehingga wangi.

Masukkan rempah kari, rempah beriani & kacau sebentar.

Masukkan nasi & gaul sebati.

2. Letakkan nasi ke dlm periuk elektric & masukkan kesemua bhn2 lain.

Masak lah seperti biasa.

3. Hidangkan dgn lauk kegemaran anda - Along hidangkan dgn Ayam Masak Merah Berempah & salad tomato.

Nanti ALong update resepi lauk ayam kendian...tunggu tau.

Nasi Lemak Hujan Panas

  

 I was fascinated by the colorful Nasi Lemak I saw at Nur's house (My Little Kitchen) and herewith the outcome. My Nasi Lemak was served with Fried Chicken, blanched Kangkung, Egg Sambal, Peanuts and Pappadom.

By: Roz@HomeKreation
Source: Nur (My Little Kitchen), orig by: Rinsca@Myresipi
Modified measurement to suit my family size
INGREDIENTS:
4 cup Rice (use rice cooker cup) - wash & drain 
5 cup Thin Coconut Milk
3 cloves Garlic (sliced thinly) 

2" Ginger (di ketuk) 

1/2 tsp Fenugreek
1 tsp Salt
1 Pandan Leaf
Red, Yellow & Green Coloring

METHOD:

1. Place all ingredients in rice cooker, except the colorings.
2. Let it almost cook in the rice cooker.

3. Drop coloring & cook further without stirring.
4. Once rice is fully cooked, stir to evenly distribute the colored rice.
6. Serve with your favourite dish - see mine above.

*****************************************

BAHASA MALAYSIA VERSION

Liana suka makan nasi ni sebab warna-warni.... tentu anak2 yg lain pun suka juga ni.

By: AlongRoz@HomeKreation

Sumber: Nur (My Little Kitchen), orig by: Rinsca@Myresipi

Modified measurement to suit my family size
BAHAN2:
4 cwn Beras (guna cawan rice cooker) - cuci

5 cwn Santan Cair

3 biji Bawang Putih (di mayang halus)

2" halia (di ketuk)

1/2 st halba
1 st Garam
1 helai Daun Pandan
Sedikit Pewarna Merah, Kuning dan Hijau

CARA2:

1. Masukkan semua bahan ke dalam rice cooker KECUALI pewarna.
2. Masak nasi seperti biasa.
3. Bila nasi telah kering, buatkan 3 lubang. Titiskan setitik warna...satu warna untuk satu lubang.
4. Kacau nasi di setiap bahagian warna, jangan di kacau secara keseluruhan lagi.
5. Selepas 2 minit nasi masak barulah di kacau secara keseluruhan supaya berwarna warni seperti warna pelangi selepas hujan panas.
6. Hidangkan bersama lauk kegemaran anda.

Green Fried Rice

 

I'm clearing all past entries that I didn't manage to post earlier on.... This fried rice is my whole family's favourite and was a good solution when everybody were too hungry and want a quick dinner. Even photo taking cannot be too fancy and can only survive while in the serving bowl....LOL.

Source: Roz@HomeKreation
Serves 5 persons
INGREDIENTS:
5 bowls of Cooked Rice
5 Green Chilies*
Some Green Chili Padi*
5 Shallots*
2 cloves Garlic*
1/2 cup Ikan Bilis*
1 cm Belachan* (* pounded) 
1 Fish cake - sliced thinly 
1 bunch Chives - cleaned & cut 
Few Long Beans - sliced thinly 
3 Eggs
Salt & Pepper

METHOD:
1. Mix rice with salt & pepper.

2. Heat up a scoop of oil & stir fry pounded ingredients until fragrant.
Add in fish cake & stir until it fluffy.
Add in vegetables & stir until a bit soften.
Break in eggs & stir until scrambled.
Add in rice & stir until well mixed.

3. Dish out & serve immediately.

Ingredients being fried in the wok before adding rice in

BAHASA MALAYSIA VERSION

Siapa tak suka makan nasi goreng, angkat tangan...... Kat rumah ni, pantang nampak nasi goreng, kalau dah lapor sangat tu, ni jer yg sonang....hehehe.

Source: AlongRoz@HomeKreation

Hidangan 5 orang

BAHAN2:

5 mangkuk Nasi

5 bj Cili Hijau*

Cili Padi*

5 bj Bwg Merah*

2 bj Bwg Putih*

1/2 cwn Ikan Bilis*

1 cm Belacan* (* tumbuk) 

1 keping Fish Cake - hiris nipis

1 ikat Kucai - potong

Kacang Panjang - hiris nipis

3 bj Telur

Garam & Serbuk Lada Hitam

CARA2:

1. Gaulkan nasi dgn garam & serbuk lada.

2. Panaskan sesenduk minyak & tumis bhn tumbuk sehingga wangi.

Masukkan fish cake & kacau sehingga ia fluffy.
Masukkan sayuran & kacau sebentar sehingga layu sedikit.

Pecahkan telur & kacau sehingga hancur.

Masukkan nasi & kacau sehingga betul2 sebati.

3. Hidangkan segera.

Nasi Dagang Kinabalu II

 I was trying to finish off the last portion of the black rice that I bought from Kinabalu mount last year end and complement it with whatever ingredients I can find in the freezer/fridge. So here what I came up with.... The organic rice fragrant was nice and delicious combination with the dishes please the whole family. There were Kembung Gulai Gayung, battered fried chicken, mixed salads and Sambal Belacan to accompany the Black Nasi Dagang.

 I am just too sleepy right now and sorry not able to type the recipe at the moment because it is very lengthy. If anyone interested, please shout & will update it later.... Good Night!

Here is the recipe update @ Wed 23rd March2011 but in a simplified version. Too long to type in the normal format. If you don't understand, please ask.

By: Roz@HomeKreation

1. RICE

Wash 3 cups of Kinabalu Black Rice & 1 cup white rice & place it in a rice cooker.

Add 3 shallots & garlic (sliced) & 1" Ginger.

Add in 4 cups of thin coconut milk & salt. Cook using automatic rice cooker.

(I purposely did not add any flavour from either Pandan leaf, lemongrass or fenugreeks in order to enjoy the original fragrant from the organic rice)

2. KARI IKAN GAYUNG (Fish Curry)

Pound 5 shallots, 1 clove garlic, 1" galangal, 1 candle nut, 2 tbsp coriander seeds, 1 tsp cumin seeds.

Heat up some oil & stir fry pounded ingredients & 4 tbsp chili paste until fragrant.

Add in 1 lemongrass, coconut milk, 1 tbsp kerisik, tamarind piece, salt & stir until boil.

Add in fish & sliced green chilies.

3. RAW SALAD

Slice thinly long beans, cabbage, carrots, big onions, chilies, daun kesum (polygonum) & lemon.

Mix & add in 1 tbsp vinegar, salt & sugar.

4. SAMBAL BELACAN

Fry chili, belacan, ikan bilis & then pound finely. Add salt, sugar & lime juice to taste.

Saffron Rice (Nasi Saffron)

A friend of mine returned from Iran on vacation (during Chinese New year) and he brought me a very precious gift. Saffron is the most precious valuable spice in the world and Iran Saharkhiz Saffron is one of the top superior quality known as Red Gold. To give you an idea how expensive saffron is, it is comparable to gold price. I was so thrilled with the gift and waited for the right moment to use it. The aroma from it is indescribable and delectable. The taste of the rice is mild and very much to my liking because I can keep on eating more without having after-taste effect especially when burping unlike some other spices which overeating will make you feel like not having it anymore until another year or so.... if you know what I mean....hehe.

Just use a pinch of saffron to cook a pot of rice to serve 5 persons and yet it produces lovely bright yellow color. Soak it in few tbsp of hot water and it is ready for use.

I've created this recipe using simplest ingredients to ensure the aroma & taste from the saffron is not overridden by anything else.

By: Roz@HomeKreation
Serves: 5 persons
INGREDIENTS:
3 cups Basmati Rice (use rice cup)
4½ cups Water
3 tbsp Butter
Mixed Spices (Cinnamon stick, Star Anise, Cardamon & Cloves)
2" Ginger - bruised 
3 Shallots*
2 cloves Garlic* (* pound coarsely) 
1/2 tsp Saffron - soaked in little hot water 
Salt

METHOD:
1.  Wash rice & drained.

2. Heat up butter & stir fry mixed spices, ginger & pounded ingredients until fragrant.
Add in rice and stir for few minutes.
Place it in a rice cooker pot.
Add in water, saffron & salt.
Cook like normal in a rice cooker.

3. Serve with Biryani Chicken (see here) and cabbage salad.
******************************************************************

BAHASA MALAYSIA VERSION
Nasi saffron dgn aroma & rasa yang unik dan enak dgn warna asli yang sangat cantik kekuningan. Saffron dari Iran ni berkualiti tinggi dan amat berharga.

Hidangan 5 orang

BAHAN2:

3 cwn Beras Basmati (guna sukatan cawan rice cooker)

4½ cwn Air

3 sb Butter

Rempah Tumis (Kulit Kayu Manis, Pelaga, Bg Lwg, Cengkih)

2" Hali - ketuk

3 ulas Bwg Merah*

2 ulas Bwg Putih* (* tumbuk kasar) 

1/2 st Saffron - rendam dlm sedikit air panas

Garam

CARA2:

1.  Basuh beras & tapis.

2. Panaskan butter & tumis rempah, halia & bhn tumbuk.

Masukkan beras & kacau sebentar.

Masukkan ke dlm rice cooker & masukkan air, saffron & garam.

Masak spt biasa di dlm periuk nasi automatik.

3. Hidangkan dgn Ayam Biryani (see here) dan kerabu kobis.

Nasi Lemak Pandan

 I don't have much appetite lately so simple meal like this helps a bit. My hubby had dinner at friends house (khenduri arwah) and kids will not complain because its their favourite meal. The Nasi Lemak was served with Sambal Petai Ikan Bilis (posted earlier here), crunchy fried chicken & cucumber.

By: Roz@HomeKreation
Serves 4-5 persons
INGREDIENTS:
4 cup Rice (use rice cooker cup) 
3½ cup Coconut Milk

1 cup Pandan Juice (blend 5 Pandan leaves with 1 cup Water) 

3 Shallots*

3 cloves Garlic* (* pounded coarsely) 

2" Ginger**

1 Lemongrass** (** bruised) 

Salt

METHOD:

Place all in a rice cooker & let it cooked automatically.

Serve with your favourite sambal dish & cucumber.

***************************************************************

BAHASA MALAYSIA VERSION

By: Roz@HomeKreation

Hidangan 4-5 orang

BAHAN2:

4 cwn Berase (sukat guna cwn rice cooker) 

3½ cwn Santan

1 cwn Jus Pandan (blender 5 helai Daun Pandan & 1 cwn Air) 

3 ulas Bwg Merah*

3 ulas Bwg Putih* (* tumbuk kasar) 

2" Halia**

1 Serai** (** ketuk) 

Garam

CARA2:

Masukkan kesemua bhn ke dlm rice cooker & masak seperti biasa.
Hidangkan nasi dgn lauk kegemaran anda.
Along hidangkan dgn Sambal Tumis Petai Ikan Bilis, Ayam Goreng Rangup & Timun.

Biryani Rice

 The last time I made Biryani Rice was more than two years ago here. No wonder I've been craving for it....hehe. This time I served the Biryani Rice with Biryani Chicken and salad.

 The rice recipe is repeated herewith for ease of reference. For Chicken Biryani recipe, watch out the next posting.

By: Roz@HomeKreation
Serves 5 persons
INGREDIENTS:

3 cup Bhasmati Rice - washed & drain

4½ cup Water

3 tbs Margarine

2 inches Ginger - bruised

1 stick Cinnamon

1 Star Anise

2 Cardamon

3 Clover

4 small Shallots*

3 Garlic* (*sliced thinly)

1 tsp Biryani powder

1 Screwpine leaf

1 stalk Corriander leaves

1 tbs Salt

few drops Yellow coloring

METHOD:

1. Heat up Margarine in a pot & fry spices, shallots, garlic until brown.

Add in ginger, briyani powder, screwpine leaf & rice - stir for a while.

Add in water & salt.

2. Transfer the pot into an electric rice cooker.

When the rice is cook sprinkle yellow coloring.

Leave untouched for 5-10 minutes before stirring and serve.

3. Serve rice with favourite dishes.

BAHASA MALAYSIA VERSION

Resepi Ayam Biryani akan di tayangkan di posting seterusnya...look out!

NASI BERIANI

By: Roz@HomeKreation

Hidangan 5 orang

BAHAN2:

3 c Beras Basmati - basuh & tapis

4½ c Air (atau campurkan susu cair)

3 sm Majerin

2 in Halia - pecah2kan

Rempah Tumis (Kulit Kayu Manis, Bunga Lawang, Pelaga & Cengkih)

4 biji Bwg Merah*

3 biji Bwg Putih* (*hiris nipis)

1 st Serbuk Rempah Beriani

1 helai Daun Pandan

1 tangkai Daun Ketumbar

1 sb Garam

1 st Pewarna Kuning

CARA2:

1. Panaskan majern dlm periuk & tumis rempah & bawang sehingga garing.

Masukkan halia, serbuk beriani, daun pandan & beras. Kacau sebati.

Masukkan air & garam.

2. Ubah periuk ke dalam rice cooker.

Percikkan pewarna kuning apabila nasi telah masak.

Biarkan sebentar 5-10min sebelum di gembur & di hidangkan.

3. Hidangkan nasi beriani dgn lauk kegemaran.

Mango Fried Rice (Nasi Goreng Mangga Muda)

 I went to a friend's house last weekend in early morning & she asked me to try her fried rice. It was a simple fried rice but quite special because she added young mango slices in it. The fried rice was quite hot so it went well with the sour mango in it. I enjoyed it very much that I decided to make something similar for our dinner tonight.

Recipe by: Roz@HomeKreation
Serves: 5-6 Persons
INGREDIENTS:
5 cup Cooked Rice
10 or less/more Green Chili Padi* - see photo below 
2 Green Chilies*
1 Big Onion*
6 Garlic*
1 cm Belachan*
1 handful Ikan Bilis* (* pounded) 
3 Eggs
Longbeans - finely sliced 
1 Young Mango - thinly sliced 
4-5 tbsp Soy Sauce
Salt

METHOD:
1. Heat up some oil & stir fry pounded ingredients until fragrant.
Break-in eggs & stir until become scramble eggs.
Add in longbeans & stir fry until cooked.
Add in mango & stir fry for a minute.
Add in rice, soy sauce & salt.
Mix well & cooked until the rice is hot.

2. Serve with fried chicken & salad.

Recipe by: Roz@HomeKreation 
NASI GORENG MANGGA

BAHAN2:

5 cwn Nasi

10 +/- Cili Padi Hijau* - spt gambar di atas

2 Cili Hijau*

1 biji Bwg Besar*

6 ulas Bwg Putih*

1 cm Belacan*

1 genggam Ikan Bilis* (* tumbuk) 

3 biji Telur

Kcg Panjangs - hiris

1 biji Mangga Muda - hiris nipis

4-5 sb Kicap

Garam

CARA2:

1. Panaskan minyak & goreng bhn2 yg di tumbuk.

Pecahkan telur & goreng sehingga masak.

Masukkan kcg pjg & goreng sehingga lembut sedikit.

Masukkan mangga & kacau selama 1 minit.

Masukkan nasi, kicap & garam.

Kacau sebati.

2. Hidangkan dgn ayam goreng & salad.

Nasi Dagang (Fragrant Black Rice)

Nasi Dagang originated from East Coast of Peninsular has gained popularity across whole Peninsular but not yet in Sarawak. In Kelantan, they used special rice to cook Nasi Dagang which is light brown color. In my recent trip to Sabah, there were several types of organic rice sold near KK mountain. The color is black but they have special fragrant and quite pricey. The one I bought weigthed 800g sold for RM8/-.

Today, I decided to try to cook Nasi Dagang using the Sabah rice that I bought last week. The outcome was very surprisingly delicious despite the black color which outdo the original look from the East Coast.

Most recipes will call for hours of soaking the rice & cook via steaming method. Since I decided to cook this at the last minute, I have simplified the recipe by skipping the soaking & steaming part. I just dumped the whole things into a rice cooker & that's it....done and it turned-up lovely!

By: Roz@HomeKreation
Serves 6 persons
INGREDIENTS:
3 small cup Organic Black Rice
1 small cup Glutinous Rice
4½ cup Coconut Milk
4 Shallots*
3 cloves Garlic* (*sliced) 
1" Ginger**
1 Lemongrass** (** bruised) 
1 tsp Fenugreek
1 tsp Salt

METHOD:
1. Wash rice thoroughly & drained.
2. Place everything into a rice cooker & let it cook like normal.
3. Serve with Fish/Chicken/Beef curry but mine was with Venison Rendang, Cabbage Acar, Shrimp Fritters & Sambal Belachan.

ACAR CABBAGE:

I ran out of stock of cucumber or carrot & only had sweet cabbage bought from KK the other day. So I gave it a shot....lovely surprise.

Chopped cabbage, tomato + sliced chilies + sliced big onion + 1 tbsp Vinegar + 1 tsp Sugar + Salt. Mix well & let it stand for at least 10 minutes before serve.

SHRIMP FRITTERS:

I'm allergic to medium to big size prawns but amazingly ok with shrimps. So here is my Shrimp Fritters:

Shelled shrimps + flour + rice flour + curry powder + curry leaves + water (just enough to wet the flour) + salt. Deep fry.

Nasi Lemak with Kaffir Lime Leaves

 As I said earlier, I was planning to make Nasi Lemak for Dinner because I cooked a lot of Sambal Squid during lunch time especially AlongRiz is around. I have not been cooking Nasi Lemak since the last AlongRiz's semester break because it is his favourite dish & I don't like cooking something that make me think of him .....

This Nasi Lemak version is very different because it uses Kaffir Lime leaves instead of the typical Screwpine leaves. It is very fragrant....

Oh ya, I would also like to give credit to Nor(Tganu) for showing her slicer & how to use it. I was lucky to find it in Miri  few days ago in an exhibition stall - see above result on cucumbers.

By: Roz@HomeKreation
Original Source: Maz (Maceh ya Maz, tapi Along ubah sikit respi utk buat lebih banyak)
If anyone needs in English, please shout.
Serves 6 persons
BAHAN2:
4 cwn Beras (guna cwn sukatan beras)
4 1/2 cwn Santan Cair
4-5 helai Daun Limau Purut
2 btg Serai - diketuk
5 biji Bwh Merah* - tumbuk kasar
3 biji Bwg Putih* - ditto
2" Halia* - ketuk (* Along tambah, takda dlm respi asal)
1 st Garam

CARA2:
1. Cuci beras bersih-bersih dan masukkan dalam periuk.
Masukkan kesemua bahan2. Kacau sebati.

2. Masak dlm rice cooker sehingga masak. 
Bila dah masak, balik-balikkan sikit permukaan nasi agar berderai.
 
3. Along hidangkan dengan Sambal Sotong Kembang, Ayam Goreng Serai, Kembung Goreng, Timun & Tomato.
Atau pun hidangkan dgn lauk pilihan anda.

Nasi Ayam Goreng (Fried-Chicken Rice)

This is unusual way of cooking chicken and rice and that was the reason why I tried this - to satisfy my curiosity...! My curiosity was answered finally after waiting for long time until I have the time to try it out. I am very glad that I tried this as it is a discovery of an excellent recipe. My whole family enjoyed it so much!

By: Roz@HomeKreation
Source: Nor <-- Ika <-- CikManggis <-- Tummy (TQ to all)
Recipe translated into English & modified to suit size
Serve: 5-6 persons
INGREDIENT A:
1/2 Chicken - cut 6 
1/2 tbsp Turmeric Powder
1 tbsp Curry Powder
1/2 tsp Salt

METHOD:
Rub chicken with all the ingredients & deep fry until cooked.
Keep aside.


INGREDIENT B:
4 cup Rice (measurement using rice cooker cup) - washed & drained 
1" Ginger*
4 Shallots*
2 cloves Garlic* (* pounded coarsely) 
Mixed Spices (2" Cinnamon, 2 cardamons, 3 star anise)
1 tbsp Curry Powder
Ground Black Pepper
1 Chicken cube
1/2 cup Fresh Milk / Santan
4 cup Water (adjust amount according to type of rice) 
Coriander/Basil Leaves - chopped 
Salt

METHOD:
1. Heat up some oil & stir fry pounded ingredients, curry powder & pepper.
Add in curry powder & stir for a minute.
Add in rice & mix well.

2. Place rice in a rice cooker.
Arrange fried chicken on top.
Pour in milk, water, cicken cube, salt & coriander leaves.
Cook with automatic rice cooker as usual.

3. Serve with salad, cucmber salad, plain soup and Thai sauce.

Beef Fried Rice (Again)

 Occasionally it is nice to have fried rice especially when no one in the house can suggest for preferred dish and I just want a quick solution....hehe.

For recipe, look here. Instead of frozen mixed vegetables, I used cabbage, long beans and tomato.

Pressed Rice with Chicken Peanut Sauce (Nasi Himpit dgn Kuah Kacang Ayam)

Today we had Raya-Like breakfast, not because of special celebration but because I wanted to send some to our friend Che & Charlie before they leave Miri. Hopefully this will make up for the coming Raya (Idh) which they are going to miss this year.

Source: HomeKreation
INGREDIENTS:
1/2 Chicken - chopped to bite size
500g Peanuts - roasted & ground
1" Galangal*
6 Shallots*
1 Lemongrass* (* blended)
1 Lemongrass - bruised
1/2 cp Chili Paste
1 tsp Cumin Powder**
1/2 tsp Fennel Powder**
1/2 tsp Coriander Powder**
1 bowl Thin Coconut Milk
1/2 cup Palm Sugar
1 tbsp Tamarind juice
Salt

METHOD:
1. Heat up some oil & fry bruised lemongrass, chili paste, blended ingredients & spices** until fragrant.
Add in chicken & cover until chicken is cooked.
Add in coconut milk & boil.
Add in ground peanuts, sugar & salt.
Stir & let it cooked until thick.

2. Serve with pressed rice (Nasi Himpit) & cucumber.

Bubur Arab @ Bubur Lambuk

This was my belated father's favourite. I recalled my mum cooking this almost everyday during Ramadhan on my father's request....

INGREDIENTS:
2 bowls Cooked Rice (can also used uncooked rice)
4 bowls Water
5 Shallots*
2 Garlic*
1" Ginger* (*blended) 
2 tbsp Soup Powder
Some chopped Beef
Some Fresh Shrimps
A bowl of Santan
Vegetables - optional
Salt
Garnishes - Onion Springs, Chinese Celery, fried onions

METHOD:
1. Heat up some oil & fry blended ingredients & soup powder.
Pour in water, beef, shrimps & rice.
Cook in a rice cooker under porridge function until done.
Add in Santan & vegetables & let it boil.


2. Serve with garnishes.

Nasi Kerabu

 

I showed you Solok Lada just now and this is the complete menu.... I've been thinking about Nasi Kerabu since the last few weeks and only this evening I managed to get it done.... one crave is now off the list (wink, wink...)!

My Nasi Kerabu is accompanied by serunding (on top of the rice) and from left clockwise: salted egg, Ulaman, Budu, Chili paste, Solok Lada, salted Terubuk fish, fried battered fish and chicken liver. One item is still missing.... fish crackers...out of stock at the moment.

Come and join me to make Nasi Kerabu:

RICE:

Wash white rice & place sufficient water, stint of blue color & 1 Kaffir Lime leaf.
Cook in a rice cooker.

 

SERUNDING:

1 Ikan Kembung (mackerel) - steam & flake
100g Fresh grated Coconut
1 tsp Black Pepper
2 Shallots
1" Ginger
1 Lemongrass
Salt
- Pound all ingredients & stir fry until dry.

ULAMAN:

Cabbage, Long Beans, Bunga Kantan, Ulam Daun Selom - finely sliced.

CHILI PASTE:

Chilies, vinegar, sugar, salt & water - blend.

BUDU PASTE:

Budu + lime + Chili Padi.

SOLOK LADA:

Refer here