Nasi Lemak & Chicken Curry

a truly Malaysian cuisine, made using ingredients that are more readily available in America.

ingredients for making nasi lemak...

• 1 cup white rice (preferably Jasmine)
• 1 1/2 cup water
• 1/3 cup coconut milk (unsweetened, first pressed)
• 4 bay leaves
• 3/4 tsp salt

directions for making the nasi lemak...

1. Rinse the rice until the water runs clear. Strain and pour into a pot. Add the salt, bay leaves and water and soak for 15 minutes.
2. Place the pot of rice on high heat and bring to a boil with the lid on. Keep a close watch on it so that it won’t leak out when it starts boiling or else you’ll have such a fun time cleaning up the stove.
3. Anyway, once it comes to a boil, add the coconut milk, stir, place the lid back on, turn the heat down to medium low and let simmer for another 15 minutes, stirring once or twice in the last 5 minutes.
4. Remove from heat and let sit 10 minutes before serving.

ingredients for making chicken curry...

• 1 large potato, peeled and cut into 1 inch cubes
• 1/2 carrot, diced
• 1 1/2 cup water (potato)
• 4 pieces chicken thigh, cut into 1 inch cubes
• 4 tsp lemon grass mash
• 3 tsp garlic mash
• 2 tsp ginger mash
• 3 tbsp soy sauce
• pepper (preferably white)
• 6 bay leaves
• 4 heap tbsp curry powder
• 1/2 cup water (curry paste)
• 3 tbsp peanut oil
• 1/2 white onion, diced
• 2 tbsp rice wine, or any cooking sherry
• 1 cup coconut milk
• 1 cube chicken consomme (15g)
• salt

directions for making the chicken currt...

1. Marinate the chicken in the lemon grass, garlic and ginger mash with the soy sauce, bay leaves and pepper for about 10 minutes.
2. Fill a pot with 1 ½ cup water seasoned with salt and add the potatoes. Bring it to a rapid boil and reduce heat to medium and simmer for 5 minutes. Add the diced carrots and cook for a further 5 minutes.
3. Mix the curry powder with ½ cup of water to form a paste.
4. Heat the peanut oil in a large pot and fry the diced onion until translucent. Add the chicken fry for about 3 minutes, then the curry paste and stir fry for another 2 minutes. Add in the rice wine and empty the potatoes, carrots and its liquids into the pot. Pour the coconut milk in and add the chicken consommé cube. Bring it to a boil and then simmer for 5 minutes, seasoning with salt to taste.

to assemble this dish...

1. divide the rice between the dishes and pour the chicken curry over the rice.
2. add to each serving a hard boiled egg, 2 tbsp roasted peanuts, some celery or cucumber sticks, and garnish with chopped cilantro and chili.
3. serves 3-4 people.

EZ cheese baked rice

Line a baking tray with aluminum foil. Reheat some overnight rice and layer it at the bottom of the tray. Add some sausage (aka hotdog in america) chunks and layer some provolone or swiss cheese over it. Open a can of campbell cream of mushroom or chicken soup. Spoon it over the rice and sausage. Cover with generous amounts of shredded mozarella. Bake in preheated oven at 400 F until the mozarella crust is slightly golden brown. Mix well, spoon onto a plate, sprinkle with spring onion, parsley or basil and serve. Add chili for some reddish decoration.

Microwave Chicken Rice

Ingredients:
1/3 cup rice, rinsed
2/3 cup water
1 whole chicken leg
1 tsp garlic powder
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
salt & pepper
3 tbsp spring onions, finely chopped

Directions:
1. De-bone the chicken leg and cut it into long strips. Marinade it with salt and pepper, garlic powder, soy sauce, oyster sauce and sesame oil for 10-15 minutes.
2. In a large Tupperware, microwave the rice and water uncovered for 9 minutes.
3. Stir the rice and add in the marinated chicken strips. Cover and microwave it for 4 minutes.
4. Stir the rice again and microwave it for another 2 minutes.
5. Remove from the microwave and let stand for 5 minutes.
6. Mix in the spring onions and serve.

* use jasmine rice
* coz i live in a dorm, and microwaving is the easiest way to cook food, hence this recipe...

Cantonese Pork Porridge / Congee

Porridge Ingredients:
¼ cup long grain white rice
2 cups chicken broth
2 cups water
3 shallots, finely chopped
2 cloves garlic, finely chopped
2 tbsp vegetable oil
1 tbsp sesame oil
1 egg, lightly beaten
¼ tsp salt

Minced Pork Ingredients:
½ cup minced pork
2 shallots, extra, finely chopped
2 cloves garlic, extra, finely chopped
2 tbsp oyster sauce
3 tbsp soy sauce
2 tsp sesame oil, extra
1 tbsp corn starch
1 tbsp finely chopped coriander
Pepper

Directions:

1. Rinse the rice with water twice, pouring away excess liquids. Then in a bowl, add some water from the 2 cups in the recipe, just enough to cover over the rice. Let sit for 5 minutes.

2. In a nonstick pot, heat the vegetable oil and fry the shallots for 5 minutes. Add the sesame oil and garlic and fry for another minute or until the garlic becomes aromatic.

3. Turn the stove on to high heat and add the rice into the pot, including the liquids. Stir fry it until the liquid is almost completely evaporated.

4. Pour in 2 cups of chicken broth and the remaining water. Add the salt and place a lid over the pot and bring it to boil. Once boiling, reduce to medium heat and let it simmer for 1 1/2 hour. Don’t forget to stir it every 5 to 10 minutes, stirring more frequently as it nears the 1 ½ hour mark.

5. While waiting for the porridge to cook, prepare the minced pork by mixing all the ingredients together. Separate the minced pork into half teaspoon sized balls and place them on a large oiled plate.

6. When the 1 ½ hour is up, use a tablespoon and gently slide the minced pork one by one into the simmering porridge, stirring the porridge occasionally to avoid letting the pork stick together. Let simmer for another 5 minutes.

7. Pour the lightly beaten egg over the porridge, and stir the porridge 3 to 4 times, pausing for 30 seconds or so before mixing it evenly. Let it simmer for another minute before removing it from the heat.

8. Divide the porridge into 2 bowls. Serve to taste with pepper, soy sauce, fried garlic oil, sesame oil, roughly chopped coriander, and finely chopped spring onions.

* * * * * * *

* for anyone living in america, please use thai jasmine rice. dont use yellow or brown rice, it doesnt have the same flavor. look for Thai Kitchen brand's select harvest jasmine rice.

** yes it takes a long time to make this but it's worth the time and effort. since u have to stay in the kitchen to watch over and stir the porridge, best thing to do is to use the time to prepare other food stuff, like marinating beef or chicken and pack it seperately so u can easily defrost the portions u want and cook it when u're hungry.