Nasi Goreng Kampung

Out of a sudden, hub asked for nasi goreng kampung and there goes, a quick search and a little modification to suit the needs for the family.

Ingredients:

• 3 cups of cooked jasmine rice
• 1 cup of ikan bilis or dried anchovies, cleaned and gutted
• 1 green chilli 
• 2 shallots (roughly 4tbsp amount)
• 4 cloves of garlic (roughly 4tbsp amount)
• 1/2tsp salt
• a big dash of pepper
• 2 eggs
• 1/2 cup veggie (any veggie, cleaned and cut to small pieces)
• 2tbsp oil
• 5 bird eyes chilli
• 1/2 shallots
• 1 cherry tomato
• 1tbsp sugar
• 1/2tbsp belacan

Ingredients:

1. Place the green chilli, 2 shallots, 4 cloves garlic and 1/4 cup of the ikan bilis in the blender. Blend till the mixture it fine.
2. Place 3/4 of the ikan bilis in a flat plate, spray with a little oil and put in the microwave. Set it on high for 4mins.
3. Heat up the wok with 2tbsp of oil. Place the blended mixture in it.
4. Saute for roughly 2-3mins till it is fragrant and a little dry. Add in the salt and give it a stir.
5. Then add in the rice and mix till it is all even. Spread it out and break in the eggs.
6. Stir the rice over the eggs and let them mix evenly until the eggs are cooked. Finally, stir in the veggie and pepper.
7. Turn off the fire and dish out to serve.
8. For the sambal, you may either blend the rest of the ingredients or pound them till it is fine. Scoop and served with the rice. Top the rice with the crispy anchovies from the microwave.

Malay Style Briyani Chicken

I love the biryani we get back in Malaysia and the one I had prepared earlier with the ready mix spices just don't taste nor looks anywhere near to that. This time, I decided to try out the recipe that calls for the preparation from scratch instead and yum... it does taste superbly good. Just be cautious that the list of ingredients may look really long.

I made it twice actually and once with chicken and the other is with beef rendang.

For the rice:

• 3 cups basmati rice, soaked at least 30mins, then washed and drained
• 1tbsp butter
• 2 pcs shallot, slice thinly
• 2 cloves garlic (I'm using Australia garlic that is rather huge, it comes out to roughly 3tbsp amount), minced
• 1tbsp ginger, minced
• 1/2tbsp cinnamon powder
• 1/2tbsp cloves powder
• 1tbsp cardamon powder
• 2tsp tomato puree
• 1/4 cup grated carrot
• 2 pandan leaves, washed and knotted
• 2 cups water
• 2 cups evaporated milk
• 1/4tsp numeric powder
• 1/4 cup raisins
• 1/4 cup of cashew nuts (I used pine nuts coz i don't have cashew at that time)
• 3tbsp chopped coriander leaves

**Note: I don't have cardamon powder so what I did was use the grinder and grind it to powder form. You may choose to place the entire cardamon, cinnamon or/and cloves in as in original form but it taste better once it is grounded to powder form

1. Heat the pressure cooker up, put in the butter and shallot. Slightly saute before adding in the spices.
2. Next add in the tomato puree and carrot and stir.
3. Add in the pandan leaves next and stir till fragrant (roughly a min) before adding in the rice,  water and evaporated milk.
4. Switch the cooker to risotto mode (KPT13mins) and leave it to cook.
5. Once done, remove and add in coriander leaves, raisins and nuts. Next fluff the rice and mix the new add on stuff evenly.

For the chicken:

• 6pcs of drumstick, marinate with minced garlic (1cloves), ginger (1cm) and 1tsp apple cider vinegar
• 1tsp oil
• 4 shallots, sliced
• 1.5tbsp minced garlic
• 1.5tsbp minced ginger
• 1/2 cinnamon stick
• 2 cardamon pods
• 4pcs of cloves
• 1/4 tsp pepper
• 3/4 tsp fennel powder
• 3.4 tsp turmeric powder
• 2 knotted pandan leaves
• 2tsp coriander powder
• 1tsp chilli powder

1. Clean the chicken and wipe it dry. Marinate it with the marinate ingredients for at least 30mins.
2. Place the chicken in the air fryer and set at 180c for 5mins.
3. Heat up some oil in the pressure cooker pot and saute the shallots, garlic and ginger.
4. After the shallots soften and it starts to give nice aroma, add in the cinnamon stick, cardamon, cloves, fennel powder, turmeric powder, coriander powder, chilli powder and pandan leaves. Stir for 1-2mins.
5. Then add in the chicken and set the pressure cooker to meat mode and KPT for 15mins.

For the beef:

• a piece of beef tenderloin roughly 400g, cut to cube (roughly 1"x1")
• 1tsp salt
• 1/2cup evaporated milk
• 1/8cup of desiccated coconut
• spices to blend
• 3 shallots
• 2 cloves of garlic
• 3tbsp of blended chilli
• 2tsp of belacan powder
• 1cm ginger
• 1tsp turmeric powder
• 1 lemongrass stem, cut to small pieces the end part (the top part bruised and leave aside)
• 2 kafir lime leaves, sliced finely
• 1 handful of vietnamese mint
• 2tbsp oil

1. Blend all the ingredients for the spices together till it forms a thick paste. If too hard to blend, add a little water (like a teaspoon or more or less).
2. Heat the pressure cooker and add in the oil to the pot. Fry the spices ingredients till fragrant.
3. Add in the desiccated coconut and fry for another 2mins.
4. Then add in the beef and coat it well with the spices. Set the cooker to meat mode and cook for 15mins.
5. Once released pressure, add in evaporated milk and salt and cook under high saute mode for 8-10mins till the sauce thicken to your preferred thickness.
6. Once done, turn off the power and stir in the kafir lime and vietnamese mint leaves.

For the pickle:

• 1 whole cucumber
• 1 whole carrot
• 4pcs of shallots
• 1tsp salt
• 1cup rice vinegar
• 2tbsp sugar

1. Cut the cucumber to roughly 3cm length, 1cm thickness size. Removed the core.
2. Season it with the salt and leave it aside for at least 10mins before washing off.
3. Cut the carrot to the same size as the carrot.
4. Slice the shallots finely.
5. Heat up the vinegar and melt the sugar in it.
6. Once the mixture cool down, place the carrot, cucumber and shallots in it. Set aside to marinate for at least 30mins before placing it into the fridge.

**Note: You can top up the veggies with the same liquid if they are still there after you finish up the veggies.

Quick Style Hainanese Chicken Rice

Weather is getting cold and I just want something yum, good for recovering body from sickness yet with some hot soup. Then it just cross my mine why don't I do a quick hainanese chicken rice with the pressure cooker.

So I prepared this while the little one is taking her nap and the big girl was still in school for her after school activity.

Previously I had also posted the recipe before but using the traditional method, that consumes roughly almost at least 2-3hrs to prep and cook the entire dish. The recipe is here.

For this, it took me an hour for the entire prep including preparing of sauces (and some chatting online.. hehehe)

Ingredients:

• 4 chicken drumsticks (use what ever amount you need for your family or other part of the chicken)
• 5 cups of water
• 1 tsp salt
• 3 cups of cold ice water
• 3 cup rice (soaked in warm water to remove pyhtic acid and then washed and drain)
• 2tbsp butter
• 2tbsp minced garlic
• 2 leaves of pandan
• 10-12 slices of ginger
• 1 tbsp of garlic and 1tbsp of ginger, minced together
• 4tbsp of sesame oil
• 3tbsp cooking oil
• 1tsp oyster sauce
• 3tsp soy sauce
• 1/8 tsp salt
• 5tbsp chopped spring onion
• some fish balls
• some slices of cucumber for serving

Steps:

1. Pour the 5cups of water into the pot of the pressure cooker and select the saute high mode, close the lid so that it heats up faster.
2. Once the water is boiling, add in 1tsp salt and half the ginger slices. Then add in the chicken.
3. Close the lid and change it to manual pressure mode, KPT for 7mins.
4. While the chicken is cooking, prepare the ingredients for the rice and sauces.
5. In one saucer, mix 2tbsp of spring onion with the minced garlic and ginger. Then add in 2tbsp of cooking oil, 1tsp soy sauce, small pinch of salt, 1tbsp sesame oil, and mix well. Set aside for serving.
6. Once the chicken is done and pressure valve has drop, remove the pot from the pressure cooker and ladle the chicken into the cold ice water. Leave it for roughly 5-10mins before plating it up.
7. In another pot, set the pressure cooker to saute high mode, add in the balance cooking oil and sesame oil. After bout 1min, add in the balance of the minced garlic and saute till it is light golden. Scoop out half on another saucer and set aside for the other sauce.
8. Add in the balance of the pandan leaves, ginger slices, salt, butter and rice and stir fry it for a min or two. Then add in the chicken stock from boiling chicken. It should be about 3cups, enough to cook the rice. Set the pressure cooker to rice mode.
9. Add in the oyster sauce and balance soy sauce into the saucer with the fried garlic. Stir and set aside for serving.
10. Heat up the pot with the balance of the chicken stock, add in the fishballs and let it boil for bout 5mins. Season with some pepper. Dish out to serve and sprinkle with the balance of the spring onion.
11. Once the rice is ready, you may serve your food.

Cheese Baked Rice on Pressure Cooker

Someone recently asked in the pressure cooker group in FB if anyone has cooked cheese baked rice on the machine and someone at home mentioned it too... so I decided to try out the machine (since I only used the bake mode once to bake salted chicken).

It works though the rice has slightly burnt crust at the bottom, the cheese melted quite nicely but not those grilled effect like you get from the air fryer or the oven.

Ingredients:

• 1/2 onion, chopped coarsely
• 2 cloves of garlic, chopped finely
• 1 chorizo sliced thinly, air fried for 4-5mins to rendered the fat and make it crispy
• 2 cups of cauliflower floret
• 2 tbsp oil
• 2 cups rice, soaked and washed (soaking to remove pytic acid)
• 2 tbsp chopped spring onion
• 1 cup milk
• 1 cup chicken stock
• 1.5 cup pizza/risotto mix cheese

Steps:

1. Using high saute mode, heat up the oil and saute the onion till soft. 
2. Add in the garlic and cauliflower and stir till slightly golden.
3. Pour in the rice, stock and milk. Then stir in 1/2 cup of cheese.
4. Use risotto mode (or manual KPT 14mins).
5. Once done, manual release vent and sprinkle the spring onion, chorizo and cheese on top. Use bake mode (knob at bake) for 8-9mins

Hakka Lei Cha

Hakka Lei Cha is one of my favourite dish. It is packed with lots of healthy fibre from various vegetables and the yummy green tea soup.

Another best part of it is I get to use some home grown harvest like basil, parsley and mint from my garden.

Ingredients:
For the soup:

• about 3/4cups of dried anchovies, washed and drain
• 2l water
• one big handful of basil, roughly 1.5cups (not pushed down, but just put on the cup to measure) 
• a small bunch of mint, after chopped should be roughly 1/4 cup amount
• 3-4 sprigs of parsley
• 1/4 cup of peanut (roasted)
• a small handful of tang-o veggie if you like it to have a little bitter taste
• 2 tbsp of green tea powder (i used japanese green tea)
• 1/8 tsp salt

Other ingredients:

• 2cups of rice - cook like normal
• 3 big cloves of garlic (I'm using local Perth grown garlic that's currently in season and very fat)
• 3/4 Australia leek, sliced finely
• 5 snake/long beans, cut to small cubes
• 3/4 carrots, julienne
• 1/2cups of finely sliced cabbage
• 300g sweet potatoes shoot (mine is home grown too)
• 3tbsp pickled radish, washed
• 3pcs of hard tofu or known as tau kua
• 1/4 zucchini, julienne
• 3pcs of fresh button mushroom, cut to thin slices
• 3tbsp oil to saute

Steps:

1. Place 1/2 cups of the anchovies and water in a pot and boil for roughly 15-20mins. I used the pressure cooker to do this and kept pressure for 4mins. Removed the anchovies and place it in the air fryer along with the balance of the anchovies and AF at 180c for 7mins. If you don't have an AF, just use a non stick pan to fry it (without oil) till it is all crispy.
2. Place all the rest of the ingredients along with the fried anchovies in a blender and blend till it is as smooth as you can get. Add in some of the stock if required as the mixture can be too dry and a bit hard to blend.
3. Pour in the mixture into the stock and let it get into boil and set it aside. That should be about 2-3mins.
4. AF the tau kua at 200c for 3mins, or slightly pan fried it with a little oil. Set aside.
5. Heat a little oil and saute the garlic (divide the garlic to 8 portions for those veggies) and fry the veggies separately. Set them aside.
6. When you want to serve, just place the rice on the bowl, scoop the veggies around the rice and pour in the soup stock to serve.

Note:

• The veggies may vary depending on your preference or seasonal availability. Some also serve with toasted sesame seed and/or peanuts.
• For those who are allergic to peanuts may consider substituting with pine nuts (if you are not allergic to it).
• My first attempt of making this dish, I used pesto sauce instead coz I didn't have basil with me. If you are using pesto sauce, omit the basil and peanuts.

Pumpkin Rice (4grains)

Yesterday we had nutritional pumpkin rice that consist of four different types of grains.

Ingredients:

• 2 cups rice, pre soaked for an hour, can soak longer if got time (jasmine rice, brown rice, tri colour quinoa and millet)
• 2 lap cheong (waxed sausage), sliced
• 1/2 onion chopped
• roughly bout 400g pumpkin cubed
• 1 tablespoon minced garlic
• 2 tablespoon dried shrimp, pre soaked
• 2 cups water
• 3 tablespoon oil

Steps:

1. Sauté the lap cheong with dried shrimp and onions till almost crisp. 
2. Add in garlic and pumpkin. 
3. Stir fry for bout 2mins, add in grains and water and cooked under low fire for bout 15mins.

Yam Rice

Just saw someone's post in FB again and view thru the person's blog and saw yam rice. Hmm... looks kinda good and I haven't been eating this for a while, so maybe I should try it out since I manage to get yam which looks kinda nice and not too expensive from the fruit shop.

Ingredients:

For garnishing:

• Some crispy fried shallots
• Some chopped spring onions
• some hard boiled eggs, sliced

Main ingredients:

• 1.5cup rice (I used basmati here, washed and leave aside)
• 5 pieces of dried mushroom, soaked and water reserved
• 1 big handful of dried shrimp, washed and soaked, water reserved, chopped to smaller pieces
• 1 cup of small pieces of pork pieces, lean meat only (marinate with salt, pepper, sesame oil and corn flour)
• 1 chopped shallot
• 3 cloves of chopped garlic
• 1 teaspoon of minced ginger
• 250g of yam, cut to small cubes
• 1/2 teaspoon 5 spice powder
• 1/5 teaspoon of sugar
• 1/8 teaspoon of salt
• 1 tablespoon of oyster sauce
• a big dash of pepper
• 2 tablespoon of soy sauce
• 3 tablespoon of oil (i used olive oil)
• water (inclusive of the reserved water above, should make up bout 1.5 cup)

Method:

1. Saute the shallot till a bit yellowish, add in the garlic and ginger. Stir for about 1mins and add in the chopped dried shrimp. Fried for bout 3-4mins.
2. Add in the yam pieces and fry till all the yams are well coated with oil and a bit yellowish.
3. Add in the pork pieces and fry. Ensure the pork are cooked before adding in the rice and a little water.
4. Add in the seasonings and fry for another 2mins.
5. Scoop the mixture out on to a big bowl or rice cooker and add in the rest of the water.
6. If you using rice cooker, just cook your rice like normal. If not, place the big bowl in a double boiler, or big wok with water and steam for 7-8mins till the rice is cooked and all water absorbed.
7. Fluffed the rice, served and decorate with the garnishing.

Improved Hainanese Chicken Rice

Now, with our own utensils, etc, I decided to try the Hainanese Chicken Rice dish again yesterday. This time, I'm having the chicken rice chilli.

Let's start with the chilli, blended with my magimix again... hehee... using the small bowl.

Ingredients:

• 4 red chillies, all the bird eyes chilli
• 1 green chillies, all the bird eyes chilli
• 1 tbsp apple cider vinegar (I dont have lime in stock.. but it works la)
• 2 tbsp chicken stock (from cooking the chicken)
• 2cm ginger
• 4 cloves of garlic
• a dash of sesame oil
• a pinch of salt

Blend all the ingredients together. Adjust the ingredients based on your taste preference.

The chicken:

Ingredients:

• one whole range chicken, roughly 1.5kg
• 4 tbsp salt
• 3x3cm stalk of spring onion, the white part
• 4 slices of ginger 
• 3 cloves of garlic (white skin, bruised)
• a pot of water enough to submerge the chicken
• another pot of cold water
• 3 cloves of garlic, chopped
• 1 teaspoon of oil
• 1 tbsp of soy sauce
• parsley for deco

Methods:

1. Boil the water and 2 tbsp of salt.
2. Wash the chicken, then scrub with salt and wash it off (this is to remove any bad odour and to give the chicken a smooth shiny skin).
3. Stuffed the cavity of the chicken with ginger, garlic and spring onion.
4. When the water boils, add the chicken in, breast down. Let it boil for another 2mins, turn off the fire. Let it rest in the hot bath for about 5-7mins before turning the fire on again till boiling point and shut off again. Repeat for another time. The final, let it rest for about 10mins. This is to preserved the juices of the chicken in it.. :D
5. Use chopsticks to remove the chicken (under the "armpit") and submerge in cold water.
6. Remove the contents in the cavity. When chicken cool down, cut up the chicken and remove the main parts and the meat from the chicken breast.
7. Put back the chicken carcass back to the soup and boil for another 15mins under low fire. This will be the soup, served with some chopped spring onion.
8. Heat the oil, saute garlic. When the garlic is bout to turn golden brown, add in the soy sauce. Once boiling stage, turn off the fire and pour it over the chickens.

Rice:

Ingredients:

• 1.5cups rice
• 2 cups of the chicken stock from cooking the chicken
• 2cm ginger
• 2 cloves of garlic
• bout 1/2 tablespoon of butter (if add this, reduce the water a little)

Methods:

1. Wash rice, mixed all the ingredients together and steam it or cook in rice cooker.

Yaki Onigiri

Got the recipe from http://momofukufor2.com/2010/01/yaki-onigiri-recipe/

Ingredients
cooked Japanese rice (i dont have stock of this, I used bario rice)
water
soy sauce
oil

Directions
1. Shaped hot rice into desired onigiri shapes.
2. Grill in a lightly oiled medium-low pan until all sides form a crispy crust.
3. Brush all sides with soy sauce and re-fry all sides.

Luncheon Meat Claypot Rice

Was just craving for luncheon meat, so went look for it when we were doing our grocery shopping. Realised most of them are China made with no details at all pertaining to the manufacturer other than a China made product printed on it.

Since the melanine issue, we try to stop consuming China made food, especially canned food.

Saw this brand SPAM, made in US but was selling at RM19 for a medium size can. Decided to pass. Then on the next day, we went to get some stuff from another shop and saw is selling at RM13 instead... saw bought a can of it.

Taste, not as good as the China made one, kinda salty too... but ok. At least I "feel" safer consuming it... hehehe....

I cooked the rice using the claypot, top it with fried luncheon meat and brinjal with onions (and lots of sauce). Sprinkle some dried wakame... (should at least give it a toast so that its crispy...).

Yum yum... but too much of the brinjal. Too greedy, used two instead of one... !!!

Beef Bake Rice

Too dry... mayb not enough sauce and cheese to cover.

Baby's First Solid - Rice Cereal

Ingredients:

• Water 1 cup
• Rice 1/4 cup (can prepare extra for next cooking) - I use Bario rice

Preparations:

• Wash rice and then pan fry till dry.
• Blend in the blender till powdery or as fine as possible.
• If you are using pressure cooker, mix 1/4cup of rice powder with 1 cup of water and cook for 2mins. But if you are cooking it manually, boil the water, add in the rice and simmer till rice is cook.
• If the mixture is not smooth enough, blend again in food processor.

Can be stored in freezer for no more than 72hours....

Stir Fry Pork with Preserved Beancurd

• 50g pork, lean meat and cubed


• 1/2 teaspoon of soy sauce - marinate


• 1/2 teaspoon of oyster sauce - marinate


• pinch of pepper - marinate


• 1 cubed of preserved spicy beancurd


• 1/2 teaspoon of oil

1. Marinate the pork over night.


2. Heat up the oil and add in the pork plus marinate.


3. Cover the pan/wok and let it cook for 5 mins.


4. DIsh it on a small bowl and mix it with the beancurd till all cubes are evenly covered with the beancurd.


5. Served with rice and french beans.

http://www.grouprecipes.com/30580/stir-fry-pork-with-preserved-beancurd.html

Golden Garlic Fried Rice

• 2 cups of cooked rice


• 4 tablespoon of thinly sliced garlic


• 2 tablespoon of olive oil


• 1 egg


• 1/8 teaspoon of salt

1. Heat the oil, add in the garlic.


2. Fry till golden, add in the rice and fry for 2 mins.


3. Leave a hole in the middle and beat the egg to it.


4. Cover the egg with rice. Stir after 30 seconds and mix well till the egg coat almost all the rice.


5. Constantly stir till the rice is dry and can pop on the wok.


6. Ready to serve.

Golden Fried Rice @ Group Recipes

Fried Rice

Cant remember the contect of the dish (poor memory), served with chicken boxing (ta pau from office)

Nasi Lemak

Prepared this quite some time back, but forgot to post.

Lor Mai Kai

• Quarter chicken cut to bite sizes (700g)


• 1 tablespoon of oyster sauce - marinate


• 1 teaspoon of five spice powder - marinate


• 1 teaspoon of pepper - marinate


• 2 tablespoon of rice wine - marinate


• 1 tablespoon of soy sauce - marinate


• 1 teaspoon of teriyaki sauce - marinate


• 2 tablespoon of corn flour - marinate


• 3 cups of glutinous rice - soaked for about 4hrs


• 1 cup of water


• 5 tablespoon of garlic


• 2 teaspoon of shallot


• 1 tablespoon of oil


• 4 chinese dried mushrooms (soaked and sliced)


• 50g sliced pork


• 1 pinch of salt - pork marinate


• 1 pinch of pepper - pork marinate


• 1 teaspoon of hoisin sauce - pork marinate


• 1/2 teaspoon of soy sauce - pork marinate


• 9pcs of dried musssels


• 2 tablespoon of dried shrimps


• 1/2 tablespoon of oil


• 9pcs of aluminium bowl


• 3 cups of water for steaming

1. Marinate chicken with the marinate ingredients for 4hrs.


2. Marinate pork sliced with pork marinate ingredients for 4hrs


3. Saute shallot for 1mins and add in garlic. Fry till almost golden, add in glutinous rice.


4. Fry the mixture for 2 mins, add in water and steam till water fully absorbed. Set aside.


5. Use the 1/2 tbsp oil to fry the dried shrimps. After 1min, add in dried mussels. Fry for 2mins and set aside.


6. Lay chickens, mushrooms, pork, dried mussels and dried shrimps on the aluminium bowl.


7. Cover it with the glutinous rice.


8. Steam over boiling water for 20mins.


9. When serving, cup the aluminium bowl over a plate and the lor mai kai will come off. Served with chilli sauce.

http://www.grouprecipes.com/23245/lor-mai-kai-glutinous-rice-chicken.html

Pictures of Food

Again, these are without recipes. Too long ago, cant remember the recipe well... hehehe...