SHITAKE< SHIMEJI MUSHROOM PORRIDGE

Easy and simple home cooked food. I love it very much. It a healthy.tasty and has a mushroom flavor.
The recipes is from  blog humble bean

SHITAKE ,SHIMEJI MUSHROOM

Ingredients;
4 dried shitake mushroom
100ml overnite cook rice
1 tbsp sesame oil
1/2 tsp salt
1/2 pack shimeji mushroom
shoyu to taste  ( i use our light soy sauce)

Method;
wash,drain overnite rice,soak the shitake mushroom till soak,wash and drain,slightly squeeze out the water and slice the mushroom thinly.reserve the liquid.in a pot,heat the sesame oil over low heat,add the shitake mushroom,fry until incorporated,add in the rice,stir fry until the rice is coated with oil.Pour the reserve mushroom water and add some water to 600ml.add this to the pot with salt,bring to a boil.lower heat to a simmer and cook for 20 min,skimming off any form from the surface.in the last 5 minutes,stir in the shimeji
,stir for a min,off heat ladle into bowl,drizzle shoyu to taste.

PORRIDGE WITH CENTURY EGGS

porridge is a common food staple among the chinese and commonly consumed as a breakfast.It easily digested by the body and a well loved dish in tropical countries.this porridge can get in dim sum restaurant.

PORRIDGE WITH CENTURY EGGS

Ingredients;
12 bowls water
150g jasmine rice or any rice
50g glutinous rice
120g minced meat
2 century egg (removed shell,rinsed and diced)
2 tbsp chopped ginger

preparation
wash rice and glutinous rice together,drain.Add 1 tsp salt ,1 tbsp oil,mix well,marinate for about 30 minutes.
Minced meat put in a bowl and marinade with,add 1/4 tsp salt,1 tsp light soy sauce,a dash pepper powder,1 tsp starch,2 tsp oil,1/2 tbsp .set aside.

Seasoning; 1 tsp sugar,1 tsp salt,1/2 tbsp shao xing wine
Garnish ingredients; a dash each sesame oil and pepper powder.1 stalk spring onion,wash ,chop fine

Method;
1.Bring 12 rice bowl of water to boil at high heat.pour in the rice, bring to a boil,lower heat to medium to cook for an hour, without lid,stir occasionally,make sure the rice don;t stick to the bottom of pot.
2.when rice soften,stir porridge with 3 pair of bamboo chopstick or whisk to make the rice more soft and smooth.
3.add minced meat,century,chopped ginger,reduce to low heat and cook for 10 min,add seasoning and stir well.serve with garnishing ingredients to each individual bowl

HYDERABADI CHICKEN BIRYANI

I twist the method of cooking rice in an electric rice cooker. Easy way for me, the rice turn out nice.Cooking
the chicken,I add 1/4 cup for more gravy.garam masala was given by a friend  who bought it in nepal.

HYDERABADI CHICKEN BIRYANI
source;flavor of mumbai

Ingredients;
500g basmati rice ,washed and soaked for 15 minutes
500g onion chop
250g tomato chop
200g potatoes,cut to smaller pcs
250g yogurt
4 bay leaves
7-8 cloves
4-5 green cardamon
4 pcs cinnamon stick
12-14 black peppercorn
1 mace ( I do not add)
1 tbsp shah jeera (I use normal cumin)
2 tbsp ginger paste (use 1 tbsp for marinate chicken)
2 tbsp garlic paste ( use 1 tbsp for marinate chicken)
1 tbsp garam masala
1/2 tsp red chilli powder
1/2 tbsp corriander seed powder
3-4 strand mint leaves
2-3 stalk corriander leaves ( I add more)
3 green chillies
1 tsp turmeric powder
4 tbsp cooking oil/ghee
salt for taste

Marinate
chicken 600g
4 tbsp yougurt
2 tbsp ginger and garlic paste
salt to taste
for garnish;some fried crispy shallot,corriander leaves

Method;
1.marinade chicken pcs with salt, turmeric powder,yogurt,ginger paste,garlic paste for an hour,keep aside.
2.Use a big pot,add 1 1/2 litre water with few spices,bay leaf,2 inches cinnamon stick,3 green cardamon,1 mace,4 cloves, 5,black peppercorn,bring to a boil,Use the water for the rice.I use electric rice cooker to cook the rice.water use around 800ml.when the rice is cook,drop a few drop of orange colour water,use chopstick to stir the rice,unevenly,top the rice with crispy fried shallot and coriander leaves
3.fry the shallot till crispy,strain and put aside,chop the corriander leaves,keep aside.(for garnish rice)
4.Put the mint leaves,green chillies,corriander leaves,add little water and put in a blender  to blend into paste.
5.use low heat,add ghee,saute the bay leaves,cumin,rest of cloves,black peppercorn,cinnamon stick,green cardamon for 2 min add chop onion to it,fry them till brown in color.
6.Add ginger and garlic paste,stir fry for a minutes,add in the blend green paste,stir well mixed,add garam masala,corriander seed powder,red chilli powder combint,stir well mix,it is time to add tomatoes,some corriander leaves,saute the tomatoes for 1 more minutes.
7.Add yogurt,combine all let it cook for a min,put potatoes,cook for a minutes finally add the marinade chicken with yogurt ,season with salt and cook till the gravy thicken off heat.serve with rice.

STIR FRIED KIMCHI RICE

I have some kimchi in my fridge ,never eaten kimchi fried rice  ,follow the recipes of this fried rice from my korean cook book by author young jin song.well,is bit of sourish taste,before cutting the kimchi, I throw and squeeze out the red gravy ,regret it,the rice turn out not red.

STIR FRIED KIMCHI RICE

Ingredients;
3tbsp vegetable oil
1 tsp chilli powder
500g kimchi,cut into bites sizes ( I use half)
200g cooked sticky rice ( I used overnite cooked rice)
1/2 small green pepper,seeded and finely chopped
1 tbsp sesame oil

for garnish
2 tbsp chop chives
1 tbsp toasted sesame

method;
1.heat wok over med heat.Add the vegetable oil,chilli powder and kimchi.stir fry until lightly browned.
2.add the cooked rice and mix it with the kimchi before adding the green pepper and sesameoil.stir fry for a further 5 minutes.
3.divide the rice between two bowls and garnish with the chopped chives and a sprinkle sesame oil

BIRYANI VEGETABLES PULAO

Love this biryani vegetables pulao.on the phone, I told my sister in law ,I will cook biryani rice for her.on that morning search on internet for biryani rice on the indian food blog.I choose this simple and healthly veggies pulao. It taste nice and I choose a indian curry chicken to serve with this veggies pulao.

BIRYANI VEGETABLES PULAO
source; flavor of my plate

Ingredients;
1 1/2 cup basmati rice
2-3 cardamon
2-4 green cardamon
5-6 black peppercorn
1 tbsp black cumin
2 bay leaf
4-5 cloves
1 inch cinnamon
2 tbsp ghee
veggies of your choice ( carrot,green capsium,cauliflower ).
dry nut,cashew or almond
saffron a pinch ( I use turmeric powder)
salt and sugar to taste
cooking oil

method;
1.wash the rice a few time and soak the basmati rice in water for 10-15 minutes.drain out the water,spread rice on a clean plate
2.take a few tbale spoon of warm milk,soak the saffron /turmeric
3.heat a tbsp oil and ghee in a heavy botomed pan on mediu heat,toss the veggiesand dish out on to a plate
lined with paper towel to soak the excess oil.
4.In a clean pan,toast the nut till light golden colour.keep it aside.
5.in the same pan add more oil,let it melt then add in the black cardamon,green cardamon,b.peppercorn,
black cumin,bay leaf,clove,cinnamon,stir fry till fragrant,but not burnt.
6.add the soaked rice,stir gently ensuring it do not break.
7.Add required amount of water.salt,sugar to the rice,toss well combines,bring to a boil.cover and cook till the rice is done.open the lid check whether the rice is cook or not.check the seasoning and adjust to your taste.add in the toasted nut,saffron milk.fried veggies.cover the lid and cook for another 5-6 minutes.
serve with the curry of your choice.

KERABU RICE

first time to make this kelantan kerabu rice.I make this cabbage,carrot into a sour,sweet taste,goes well with this kerabu rice.Make some deep fried chicken for this kerabu rice

KREABU RICE

Ingredients;

30pcs of blue pea flower ( washed and drained)
300g water
3 cup raw rices (washed and drained
5 pcs pandan leaves (washed and drain)
4 tsp salt
200g first squeeze coconut milk

Preparation for rice;
1.place blue pea flower and 2 cup of water into blend and blend and strain the juice
2.combine flower juice,raw rice,pandan leaves and salt in the pot of rice cooker.
3.switch on the heat,cook until the water start to dry up,then loosen rice grains with a pair of chopostick after that,pour first coconut milk over the rice,stir thoroughly to distruite the coconut milk evenly,continue cook for 15 minutes.

Vegetables salad
some cabbage leaves
1 small carrot
1 1/2 cup of apple vinegar or normal vinegar
some sugar

preparation; wash and drain the cabbage.cut the cabbage and carrot finely thin.put into a big bowl.
In a bowl add in the apple vinegar,sugar and stir until the sugar dissolved add in the cut cabbage and carrot,mix and toss well mix.serve straight away.( adjust the amount of the vinegar and sugar,depending on the amount of cabbage.

FRIED RICE WITH SALTED FISH

The chinese new year is just round the corner,busy spring clean the house, so, tired,just fried the rice for family lunch.after typing this recipes, I'm going to the bakery shop to shop for cookies ingredients

FRIED RICE WITH SALTED FISH

Ingredients;
3 bowl cooked rice (overnite rice)
1 small block carrot (cut into bite sized cube)
50g salted fish ,( any kind of salted fillet,dice to smaller pieces)
3 egg ,beaten
2 tbsp spring onion
a bowl of cooked,dice chicken meat

Seasoning;
1 tsp pepper
1 tsp salt
a pinch of msg
1 tsp sesame oil

Method;
1.deep fry the salted fish in hot oil until crispy and golden browm.remove,drain well and keep aside.
2.heat 2 tbsp oil,add in the beaten egg,stir fry ,add in the cooked rice,chicken meat,carrot and seasoning ,stirring constantly over high heat until aromatic and slightly dry.Add in the salted fish and
spring onion , 1 tsp sesame oil,toss  well mixed. Dish up and serve.
Note;If you do not use msg.replace 1 tbsp light soy sauce and 1 tsp chicken stock granule

CHICKEN RICE IN CLAYPOT

One pot rice is simple , when I have no ideal what to cook for family dinner.Easy and can be prepared a few hour ahead.the whole family love it, I don't cook too often.

CHICKEN RICE IN CLAYPOT

Ingredients;
500g chicken thicken,deboned and cut to bite size
100g chinese sausages
1 tbsp sesame oil
1 tbsp plus 13/4 tbsp vegetables oil
1 tbsp oyster sauce
1/2 tbsp (7ml) plus tbsp (15ml) dark soy sauce
1/2 tsp salt
1 1/2 tbsp ginger juice
2cup(300g rice)
2 cup (500ml water)
4 inch salted ikan kurau,deep fried till crispy,shredded (optional)
1/2 tbsp chopped parsley for garnishing

Method;
1. cut chicken into bite size or 4 cm pcs your prefer
2.slant cut sausages 0.5 slice crosswise.
3.Combine chicken,sausages,sesame oil,1tbsp vegetables oil,oyster sauce,1/2 tbsp dark soy sauce,
salt,and ginger juice in a big bowl.marinate  and put in the fridge until you want to cook.
4.wash the rice till water run clear.cook rice in claypot cover with 2 cup(500ml )water over medium heat for 5-7 minutes,add in the marinated chicken ingredients,cook and covered 3 minutes,reduce to low heat and simmer for 25-30 miutes or chicken and the rice is cook,spoon 1 1/2 tbsp vegetables oil and 1 tbsp dark soy sauce over rice,use a spoon toss and mix well serve.
note; add in the fry salted fish and mixed well with the rice.

BUBUR LAMBUK

Bubuk lambuk,malay version porridge ,after cooking,the porridge is tasty and sticky .

BUBUR LAMBUR

Ingredients;
300g rice
200g cooked chicken breast (shredded)
200g fresh prawn shelled
3 clove garlic
10 small shallot
3cm ginger
1 tsp white peppercorn
salt to taste
1 grated coconut ( squeeze for 2 cup thick santan,2 cup thin santan)
1 tsp chicken stock
garnish;
corriander leaves,some chop chilli padi

Method.;
Blend garlic,shallot,ginger,white peppercorn into paste.set aside.
wash the rice clean,put into a pot,add enough water and cook for an hour.add in the thin santan,salt and chicken stock to cook for a while.add in the blend ingredients, prawn and chicken shredded let cook for half hour,lastly add in the thick santan, gave a stir and bring to a short boil.off heat.garnish with fresh corriander leaves and chopped chilli.

BLACK OLIVE VEGETABLE FRIED RICE

Chinese fried rice,it's a quick,easy way to use left over rice and  taste tasty. I cook this fried rice,I use
  some preserved black olive vegetables and dried flat fish /tee poh.

BLACK OLIVE VEGETABLE FRIED RICE

Ingredients;
5 tbsp oil
4 egg,beaten
1 tbsp chopped garlic
100g minced pork,blanced
4 tbsp preserved black olive vegetables
600g cooked rice
1/2 tsp white pepper powder
 1 tbsp fish sauce
2 stalk spring onion,diced
2 pcs dried flat fish /tee poh ,deep fried and crumbled

Method;
1.heat oil in wok and add in egg,sreamble egg till foamy.add in garlic and saute till fragrant.
2.add in minced pork,preserved black olive vegetables.stir fry for a minute
3.stir in cooked rice,stir fry until well mixed,use high heat to fry.sprinkle some white pepper powder
and fish sauce,stir fried well mixed.
4.toss in spring onion and dried flat fish.serve.
Note; the dried flat fish,tear off the skin ,discard the bone,use the dried meat,deep fried and crumbled
         ( the dried flat fish ,after discard the skin,head,bone,left,only 2-3 tbsp only)

FLOWER CRAB CONGEE

I used overnite rice to cook this congee,bought some flower crab at the local fish shop,The flower crab ,when touched ,it still moved a bit.It suitable to cook this congee while still fresh.

FLOWER CRAB CONGEE
Ingredients;
1 rice bowl  cook rice (use overnite cook rice)
2 rice bowl of water or more (adjust the amount)
3 slices ginger
1 tbsp fish sauce
1 stalk fresh corriander leaves,chop ( reserved the root,wash clean)
A pinch of msg (optional)
A drop of eseame oil

Method;
Rinse the rice,put in a small pot,2 bowl rice of water together, ginger sliced and corriander root bring to  a boil,reduce medium low ,add in fish sauce cook for a minutes,add in flower crab,white pepper
powder,msg cook till the flower crab is cooked,add a drop of sesame oil.Serve on a bowl, Top with fresh corriander leaves.

LEMON RICE

I cook this lemon rice for lunch,serve two to three person .It goes well with this chicken drumstick
marinated with garlic ,ginger paste,salt ,white pepper powder and deep fried.Tangy rice flavor

LEMON RICE
source;masala herb

Ingredients;
1 cup basmati rice (soak the rice for 20 min,drain)
1 tbsp oil
1 tsp mustard seed (biji sawi)
1 tbsp ginger garlic paste
1 tsp turmeric powder
pinch of salt
pinch of pepper
juice of 1 lemon

Instruction;
1.wash the rice,add enough water to cook until done
2.In a pan heat up the olive oil,add the mustard seed,temper the mustard seed until you get the nutty mustard seed aroma.
3.Add the ginger garlic paste,the turmeric powder, salt and pepper stir fry for another minute or two
4.Take off heat,let cool for a few minutes,before ading in the lemon juice.
5.pour the whole mixture over the cooked rice,toss and mix well blend.serve.
Note; I use eletric rice cooker to cook the rice.

FRAGRANT RICE WITH CLOVE -SAMBAL TUMIS IKAN BILIS

A simple bowl rice with the sambal tumis ikan bilis is once of my favourite meal.Sambal tumis ikan bilis  is love by every race. I have some basmati rice enough to cook this fragrant rice.

FRAGRANT RICE WITH CLOVE
source;masala herb

Ingredients;
100g basmati rice
200ml water
pinch of salt
1 big onion
1 dozen clove

Instructions
1.wash the rice a few time under water until the water is clear.place the rice with the recommended water in a pot,add pinch of salt put on the gas stove to cook .keep on slow to medium flame.
2.take the onion peel off the skin, cut off the end and cut into a few round ring,poke the clove into the onion
3.place the onion with the clove on top of the cooking rice.don't mix the rice at this point.just allow it to cook for 18-20 minutes or until rice is fluffy cooked but not sticky overcook.
4.take out the onion with clove and discard.mix the rice properly and strain any excess water.
serve hot  with any sides dishes meat or vegetables.

SAMBAL TUMIS IKAN BILIS

Ingredients;
18g dried chilli soaked in hot water till soft,drain and cut into small pieces
4 fresh red chilli -cut to small pieces
100g shallot- peel,slice to pieces
3 clove garlic-peel ,cut to pieces
1 cm belacan-shrimp paste
1 tbsp sugar , 1 tsp salt (adjust to your taste)
1 tbsp tamarind paste mix with 200ml water (soaked for while,discard the pulp)
150g anchovy -clean and split into half
1 big onion sliced thinly( optional)
1 cup cooking oil

Method;
 1.In a blender add in the dried chilli ,fresh chilli,shallot,garlic ,belacan add a few tbsp of water to
    blend to smooth paste.
2.heat a wok wih oil,when the oil is hot,put in the anchovy to deep fried half cooked .dish out,keep
   aside.
3.In the same wok with the oil,add in the blended chilli paste,stir fry till the oil appear on the surface.
   add in the tamarind water,stir and let it boil ,cook till the gravy remain half add in the slice onion,
    and anchovies, constanly stir fry till the oil separated from the chilli paste .use medium low  heat
   to cook.Note; balance the sugar and the salt.
  

STICKY MANGO RICE

My eldst son back from sembreak  holiday,he request this sticky mangoes rice,his favourite. without fail every year I make for him and my family.This times I use the pandan juice,coconut milk to mix together for the strong pandan flavor.

STICKY MANGO RICE

Ingredients;
200g glutinous rice
1 tsp lime juice
2 pieces banana leaves (washed,pat dry)
5 pieces pandan leaves
4 mango ( peeled and cut into pieces)

Ingredients b (Mix together)
110g coconut milk
1 tbsp sugar
1/4 tsp salt

Ingredients; C (thick coconut milk)
180g thick coconut milk ( without adding water)
1/2 tbsp sugar
1/4 tsp salt

preparation
1.wash glutinous rice and drain.put it into a deep container.pour in water and lime juice to cover the rice and stir well.Allow the rice to soak for 5 to 6 hours or overnite.
2.In a small pot,add in ingredients C at low heat and cook until it about to boil, and then turn off the heat immediately.

Method;
1.drain glutinous rece thoroughly.line the base of steamer with a banana leaves knots and steam over high heat for 30 minutes.
2.transfer the glutinous rice to big bowl and mix thoroughly with ingredients B,while the rice is still hot..Transfer rice to the steamer again and steam for 5 to 10 minutes at medium heat.
3.arrange the rice in mango cases.por thick coconut milk onto the rice.serve with mango pieces.
Note;I use the 5pandan leaves,cut into small pcs and add in the 110g thin coconut milk to blend together and strain the coconut milk.

BIRYANI KOLKATA STYLE

Hyderabadi biryani is one of the most popular indian cuisine.And the best one pot meal,fragrant rice
delicacy. It has a long list of ingredients,lot of work and the end cooking result is most satisfried. Lot of hyderabadi biryani rice recipe on internet and took me quite long to decide which recipe to follow.
I decide to follow the blog flavors of my plate. Thanks.I love the aroma of the rice and chicken.

BIRYANI KOLKATA STYLE

Ingredients; for biryani masala
1 stick cinnamon 2"
4-5 cardamon
4-5 cloves
2-3 black cardamon
7-8 black peppercorns
1/2 tsp black cumin seed
1 floret mace(javitri)
1/4 tsp grated nutmeg
1 star anise
To make biryani masala :
1.dry roast all the ingredients mentioned under briyani masala  till they are aromatic.
2.let it cool first then grind to a fine powder.keep aside 1 1/2 tbsp ( for marinating the chicken) and
the rest store in an airtight container.

Ingredients: for marinating chicken
1kg chicken
4-5 tbsp yogurt curb
2 tbsp ginger-garlic paste
1 1/2 tbsp briyani masala
1 tbsp red chilli powder
salt to taste.
For marinating chicken;
1.clean and wash the chicken pieces,pat dry with kitchen towel
2.In a bowl take the yogurt and mix with it with the briyani masala,ginger -garlic paste,red chilli powder ,salt and add in the chicken pieces to mix well combined and marinate for 2 -3 hours for best result marinate it overnite.

For making barista (fried onion)
1.finely,chop the onion and separate the slices,heat oil in a wok add in the onion slices and fry till crispy and remove them in a plate lined with paper towel.fry in a few batches.Keep the onion oil.

Cooking the meat;
1.add half of the fried onion to the marinated chicken.
2.In the same wok,heat the same oil in which onion is fried.Add the marinated chicken and cook till the chicken nicely cooked.
3.The oil should be separately by now and there will be no water gravy.off heat ,kept aside.

Ingredients : for cooking rice
4 cup basmati rice
1 bay leaf
1 stick cinnamon 1 inch
1 black cardamon
3-4 green cardamon
4-5 cloves
3-4 black peppercorn
1 floret mace (javitri) (outer covering of the nutmeg in dried form)
1/4 tsp nutmeg grate
1 star anise
1 lemon
2 tbsp oil
3-4 green chillies
A handful finely chopped fresh coriander leaves
a handful of finely chopped mint leaves

other ingredients;
3 medium size onion,finely chopped
2 hard boiled eggs
2 medium size potatoes
1/4 cup milk
few saffron strands ( I use orange colouring powder)
oil for cooking
4-5 drop kewra essence ( I do not add,can't find it)
2-3 tbsp ghee
Coriander leaves for garnishing
mint leaves for garnishing

Preparing the potatoes and eggs
1.boil the potatoes and eggs
2.peel them nicely.add salt and then fry them till they get a nice golden colour.

Cooking the rice.
1.wash rice and soak it in water for 20 minutes. Drain
2.In a heavy bottomed pan,add in 1 1/2 litre of water,add in all the spices mentioned under cooking for rice Or use a pcs of muslin cloth ,put all the spices and tied up and put into the water,bring the water to a boil. 2 tbsp oil,2 tbsp lemon juice help to keep the grain separated. cook the rice till its portially done,80% done.This is very important step,always keep an eye to check whether its done or
not.once done,drain the water and spread the rice on a large tray,so that it does not stick to each other,

Preparing the saffron milk:
take a 1/4 cup of warm milk,add the saffron strand and keep aside for 20 minutes,add the kewra essense to this milk,mix well.

Assembling the briyani rice:
1.heat a heavy bottomed pan with a tight fitting lid,add 2-3 tbsp of ghee and wait till it melt,nicely coat the sides of the pan with ghee.At this point switch off the heat.
2.add a layer of rice,cook chicken,fried onion,egg,potatoes,chop coriander leaves,mint leaves and sprinkle a few drop of saffron milk again layer of rice and continue till you are done.make sure the pan is heavy bottomed otherwise the rice will stick to the bottom.
3.You can add ghee on top of each layer but I like it in the begining (i.e before layering)
4.remember that the top and bottom layer should be rice.Put the lid on and sealed with a flour dough.
5.Place a tawa on heat to the lowest heat.put the pan of briyani rice on top of the tawa or use the double boiler method,where you can take a pan filled with water.Boil the water and then place the pan of briyani on it.
6.cook the briyani on dum /pan (steam) for 30 minutes.let it stand for10 min.toss the rice and meat gently.transfer to a serving plate. (Note; I do not add in the potatoes and egg).

FLOWER CRAB PORRIDGE

This lovely rice porridge is delicious and comfort food love by all walks of life.The porridge is topped with green onion,white pepper powder,finely sliced ginger and corriander leaves.

FLOWER CRAB PORRIDGE

Ingredients;
150g jasmine rice
11 bowls of water
3 dried scallop soaked in warm water till soften,shredded finely
100g cooked meat,shredded finely
1 tsp ginger finely shredded
3 flower crab.wash ,clean and cut into pieces

seasoning;
2 tsp salt according to your taste
1 tbsp fish sauce
dash of sesame oil

garnishing;
1 stalk spring oinion,chop
1 stalk corriander leaves,chop

Method;
1.wash rice and drain.In a big pot,add 12 bowls water and rice together  and bring to a boil,add in the shredded dried scallop,ginger  and shredded meat to boil  wtihout lid.
2.when the rice is softened,stir porridge to make the rice more soft and smooth,add in the cut flower crab,reduce to low and cook for 10 minutes,add in the seasoning and stir well.serve with spring onion,corriander.serve hot.(cook the rice slightly thick consistency)

FRIED RICE WITH GINGER AND SESAME OIL

Fried rice is easy to prepare,you can throw any ingredients and seasoning of your like.I cook this fried rice for myself. I don't have any meat or seafood left in my fridge.simple ingredients for this recipes,ginger,egg,pepper powder,chicken stock granules ,sesame oil and light soy sauce.

FRIED RICE WITH GINGER AND SESAME OIL

Ingredients;
1 bowl cooked rice (250g)
120 g shredded ginger (shredded thinly)
2 tbsp sesame oil
2 egg

seasoning;
1 tsp pepperpowder
1 tbsp light soy sauce
1/4 tsp chicken stock granule

Method;
Heat up sesame oil,saute shredded ginger until golden brown.add in egg,stir fry until fragrant. add cooked rice and seasoning,stirring constantly over high heat and well combined and slighly dry and aromatic.dish up.serve hot.

PINEAPPLE RICE

This morning there is a heavy rainfall,at last it was a cooling day . I bought this three pineapple medium small size at a offer prize.I use the pineapple juice blend with  water and use it to cook the rice.it turn out the rice is sweet and slight  white yellownish colour.

PINEAPPLE RICE

Ingredients;
2 cup basmati rice
3 small shallot,peel and sliced thinly (optional)
150g chicken breast
5 slices ham
1 big red chillies
1 stalk spring onion (optional)
1 tsp salt
1 tsp pepper powder
1 cup diced pineapple

cooking the rice;
cut the pineapple in two,lengthways,scoop out the fruits. Diced enough of fruits to fill a cup.reserve the shell.the rest of the fruit blend with 2 cup of water into juice.wash the basmati rice a few times and soaked for 20 minutes,then drain.In a pot add in the basmati rice with the pineapple juice enough
to cook the rice on a gas stove till the rice is tender,not mushy.once it cook,immediately drain the rice on colander and allow the cooked rice to cool thoroughly by spreading it out on a baking sheet.the rice must be cold.

Dice the chicken and ham,set aside .heat a wok,add the oil and when the oil is slight hot ,add in the sliced shallot to fry till slightly brown,dish out the shallot and set aside.saute the diced chicken for two minutes,add the ham stir fry for a minutes,add  the cooked cold rice ,stir well add in the salt,pepper and the diced pineapple,chilli,fried shallot,spring onion to fry at medium high heat to fry well combine and remove from heat.

gently heat the pineapple shells in a moderate oven at160C for 10 minutes and then fill with the rice mixture.

TOMATO RICE

My sister in law bought this basmati rice 2 kg for me. Now is the time I can use to cook  the india rice
I found an easy tomato rice that I have the ingredients  ,I left out the two dal,which i don't have. Is was a nice tasty tomato rice,Recipe from internet,Forgot to jot down the blog,I really can't really remember from which blog.

TOMATO RICE

Ingredients;
1 cup basmati rice
1 big onin sliced
8-10 garlic flakes (slice thinly)
1 tsp chilli powder
1/2 tsp garam masala powder
4 slit green chilli
1/8 turmeric powder
1 1/2 tsp salt
1 tbsp coriander leaves
some water to cook the rice.

To temper
1 tbsp cooking oil
1 tbsp ghee
1 tsp mustard seed
1 tsp fennel seed
1 sprig curry leaf
urad dal 1 tsp ( Idid not add)
chana dal 2 tsp ( I did not add)

Method;
1.wash,soak bamati rice for 10 min
2.heat wok with oil,chop  garlic,green chillis,stir fry for one minutes. Then add in the sliced onion and fry till transparent.
3.add chop tomatoes,add salt and fry until it turn mushy and add the powder,red chilli,garam masala,turmeric powder,coriander leaves.
4.fry till tomatoes is mushy gravy for 4-5 minutes until oil separate,but still remain moist and semi gravy. Mix the gravy with the rice add enough water to cover the rice and cook in a electric rice cooker till the rice is cook.

STIR FRIED GLUTINOUS RICE

This dish is normally cooked for the new born baby full moon mean a month old baby,celebration to gives to relative and friends.Is a tasty  and delicious rice and I makes it for breakfast.

STIR FRIED GLUTINOUS RICE

Ingredients;
6 shallot,peeled and slice thinly
500g glutinous rice
580g water
50g dried squids shredded (wash and drain)
50g dried prawns
5-6 pieces dried mushroom 
100g  pork belly,blanced in hot water,drain and cut into thin strips /roasted pork cut into thin strips
1 stalk spring onion for garnishing

Preparation
1.wash the glutinous rice,soak in water overnite and drain.
2.wash dried prawns and soak in water for 10 minutes,drain and set aside.3
3.soak mushroom in water till soft and remove,wash and squueze out the water,shredded or dice.

Seasoning;
1 tbsp shao xing wine (optional)
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sugar
1/4 tsp white pepper powder
dash of sesame oil

Method;
1.heat 4 tbsp oil in wok,saute dried prawns,shredded dried squids,mushroom,pork belly or roasted pork.Remove and set aside.
2.saute shallots,sizzle in wine,pour glutinous rice and stir well,adding in light soy sauce,dark soy sauce,oyster sauce and sugar,stir fry till aromatic .add in  fried ingredients of no,1,fry well mixed.
3.reduce to low heat,gradually add in 580g water in a few portion,sprinkle some water and keep stirring before adding in another portion of water.keep stirring until dry again.repeat several times,until the glutinous rice is cooked thoroughly.
4.add in pepper powder,sesame oil and chopped spring onion,fry till rice loose.turn off the heat.serve.