Keeping the ingredients simple is the best way to cook for me, because I want to cook my daily family meals within 30 minutes. This rice recipe is a fusion version of the Indian beriani and chicken rice. Best served with beef curry /rendang and pineapple pachree or salad. The Rice Recipe
Ingredients
4-6 cups of Basmati rice (to serve 6-10 people)
Half of cup of sliced onions
3 cloves of garlic chopped
Half inch of ginger with skin peeled
50g of unsalted butter
1/3 cup of cooking oil
1 tsp of chicken stock
1 cup of frozen corn kennels
5 cardamon seeds, 1 star anise, 1 stick of cinnamon, 4 cloves
salt and pepper to taste
Directions
Wash rice and fill the rice pot with the appropriate amount of water as indicated by the rice cooker.
On a hot pan, fry all the remaining ingredients (except the corns) till onion is a little brownish and fragrant. Pour the mixture into the rice pot and stir, add chicken stock, salt and pepper. Set the rice cooker to cook the rice. 20 minutes into the cooking or when the rice looks 3/4 cooked, add the corn kennels. Stir gently as to not break the rice. Once cooked, immediately switch off the pot as not to burn the bottom of the rice dish. Garnish with fried crispy shallots and chopped coriander leaves.
With this recipe, you may want to try different flavour. Get creative and substitute corn with mixed vegetables or sultanas and nuts. Or exclude all those and just grate a whole lemon skin, squeeze the juice into the rice and you turn it into lemon rice.
Thai Fish Cakes
Ingredients
100 gm of prawns (deshelled)
300gm tilaphia or red snapper fish fillet
Half cup french or long beans cut fine
3 tbsp kaffir lime leaves chopped finely
2 tbsp coriander leaves chopped finely
2 tbsp of red thai curry paste (wet type)
salt & black pepper to taste
1 tbsp plain floor
1 egg whole
3 cups of oil for frying
Directions
Blend all ingredients, except for the beans and leaves, in a food processor, until it becomes dough like. Add the beans & leaves and stir them in by hand.
You can individually shape them into biscuit-like or as I do it in the picture, mould the mixture on lemongrass (like meat on skewers). Have a bowl of water handy, because mixture tend to be sticky to handle. Deep fry in hot oil. Watch that you dont burn or undercook the inside.
This fish cake dish is my party best seller & is very very easy to prepare. Best prepared 24 hrs before the party, and fry when you want to serve them. Serve hot!
