Tomato Rice

An all time favourite rice of mine …. used to eat this Tomato Rice cooked by my late mother when I was a young kid …. and today finally had a chance to learn from my 3rd sister on how to cook it myself.


Tomato Rice

Ingredients :
1kg basmati rice – washed and drain well.
1 can of evaporated milk – add water to it till measurement is the same level as the rice
3 large onions – sliced thinly
1 stick of cinnamon
4 star anise
8 cardamoms
salt to taste
3 tbsp of tomato puree
1 stalk of mint leaves – pluck only the leaves
1 stalk of coriander leaves – cut about 2 cm in length
3 screwpine leaves – tie into a knot
Enough oil for sauteing (I used 2 tbsp of ghee and 1 tbsp of cooking oil)

Blended ingredients :
2 tbsp of almond – grind with a bit of water, keep aside
3 onions, 6 garlics, 1 inch of ginger – grind together

Method:
– Wash the rice clean. Drained and put aside.
– I use rice cooker to cook the rice, so on the electronic rice cooker and pour the oil (enough to saute the sliced onions).
– Once oil is hot, add the sliced onions, screwpine leaves, coriander leaves, mint leaves and saute for a few minutes till onions are soft.
– Add in cinnamon stick, star anise, cardamoms and blended onions, garlic and ginger mix. Stir well.
– Add in the grinded almonds and tomato puree.
– Then add in water + milk and salt to taste. Close the lid to leave it to boil. – Once it has started to bubble, add in the rice. Mix well and close the lid to leave it to cook.

Once the rice is cook, it’s now ready to be serve 🙂

Nasi Harisa

Nasi Harisa aka Carrots rice. This easy to cook rice is one of our family favourite. The rice goes really well with Ayam Masak Merah (Spicy Red Chickens dish).

For this year’s Eid celebration, I cooked this rice together with Ayam Masak Merah Brunei (Brunei’s Spicy Red Chickens), Black Pepper Beef and Pineapple/Cucumber Salsa.

The recipe below is for 10 pax.

Ingredients:

1kg basmati rice – (measure water to the level of the rice and add in 100 ml more)
3 large onions – sliced thinly
500 g of shredded carrots (I used about 3 carrots)
1 stick of cinnamon
4 star anise
8 cardamoms
salt to taste
Enough oil for sauteing

Blended ingredients A:
1 tsp fennel seeds
3 cm ginger
10 garlics

Blended ingredients B:
2-3 sprigs coriander stems/roots, washed, cleaned and blended with 5 green chillies

For garnishing:
Fried shallots
Coriander leaves.

Method:-
– Wash the rice clean. Drained and then mix with the shredded carrots. Put aside.
– I use rice cooker to cook the rice, so on the electronic rice cooker and pour a little oil (enough to saute the sliced onions).
– Once oil is hot, add the sliced onions and saute for a few minutes till onions are soft.
– Add in cinnamon stick, star anise, cardamoms and blended ingredients A. Stir well.
– Next add in blended ingredients B. Fry all these till fragrant (tumis hingga garing atau terbit minyak)
– Then add in water and salt. Close the lid to leave it to boil. Check on it after 5 mins or more.
– Once it has started to boil, add in rice & carrots mixture, stir and close the lid again.
– Let the rice cooker do the rest of the cooking.
– When the rice cooker is done, open the lid and sprinkle the fried shallots and coriander leaves on top. It’s now ready to be serve.

Nasi Jagung = Corn Rice

Nasi jagung which literally translate as Corn Rice …. is a favourite rice dish among the Malays and which are served usually during special occasions such as weddings, birthdays, thanksgiving day etc.

I usually cook this once a year and so since Hari Raya Haji will be upon us soon in October, I thought it’s best to share the recipe over this blog as  a referral not just by me but by my family members and online community.

20121026-194133

Nasi Jagung

Basmati rice – 1 kg
Evaporated milk – 1 can plus add enough water till the measurement is the same as the measurement for the rice (sama sukatan dgn beras)
Coriander leaves – 2-3 stalks (chop)
Screwpine leaves – 2-3 stalks (tie-up)
1 can of whole corn kernel
Salt to taste

Ingredients for sauteing (A)

1 big onion – sliced thinkly
1 inch Cinnamon stick
2 Anise star
2 clove spice
2 tbsp of Planta (or butter)
1/2 cup of corn oil

Ingredients to be blended together (B)

3 big onions
1 inch ginger
5 garlics

Method:

– Washed rice and drain well.  Put it aside.

– Pour the corn oil and the planta (or butter) into the electric rice pot, then saute ingredients A.  After a few minutes, add ingredients B. and the screwpine leaves. Stir well and fry for a few more minutes.

– Add the measured milk and water, salt and coriander leaves.  Close the cooker and leave it to boil.

– Once it has started to boil, add the rice and the corn. Stir well and close the lid to leave it to cook.

– Once cook, can serve the rice with dishes such as tomato chicken and cucumber pickle etc.

Omurice aka Omelette Rice

Have been watching the Korean drama “Rooftop Prince” and the first few episodes showed them eating “Omurice” …. it looks so good to me and so I was tempted to try it. What to do next? ….. It’s Professor Google to the rescue …hehee 😉

I googled a few sites with the recipes and finally decided to try this one but I mprovise a little bit on my part … afterall cooking is about creativity and daring to be different at times.

20120425-095636.jpg

Omurice ….. it really taste great! The kids love it too 🙂

20120425-095724.jpg

Here’s the recipe :

Ingredients:

·         4 cups steamed rice

·         1/2 lb. chicken breast, cut into small pieces (I use Thai fishcake)

·         1 green peppers, cored and finely chopped

·         4 white mushrooms, sliced (I did not have mushroom at home so I substitute with carrot)

·         1/2 onion, chopped (I use onions as well as some garlic to further enhance the taste)

·         salt and pepper to season

·         4 Tbsp ketchup

·         vegetable oil for frying

·         8 eggs

Preparation:

Heat vegetable oil in a large skillet and saute the chicken. Add onion, garlic, mushrooms, and green pepper in the skillet and saute together until softened. Add steamed rice in the pan and stir-fry together. Sprinkle some salt and pepper. Stop the heat and add ketchup and mix well. Set the seasoned rice aside.

Heat about 1 tsp of vegetable oil in a large skillet. Beat two eggs in a small bowl and pour the egg in the skillet. Quickly spread the egg and make a round omelette. Place 1/4 of the seasoned rice in the middle of the omelette and fold top and bottom sides of omelette over the rice. Cover the frying pan with a plate and carefully turn them over to place the omurice on the plate. Repeat this process to make four omelette rice. Put some ketchup on top of omurice just before serving.

Note : If you’re using carrot like I did, do saute the carrot first cause it will take longer for the carrot to soften before adding the other ingredients. Also to make it taste more spicy for those who like hot foods, you can add bird’s eye chillies to it just chopped them finely. I did that as well 🙂