Rice by itself can be plain and boring to some so here are some of the local and international recipes that you can try at the comfort of your home with our rice.
Sushi Roll
Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.
Preparation Info
Prep: 45 minutes
Total: 45 minutes
Serving: 8
Ingredients
- 2/3 cup uncooked Kokeshi short grain white rice
- 3 tablespoons rice vinegar
- 3 tablespoons white sugar
- 1 1/2 teaspoons salt
- 4 sheets nori seaweed sheets
- 1/2 cucumber, peeled, cut into small strips
- 2 tablespoons pickled ginger
- 1 avocado
- 1/2 pound crabmeat, flaked
Directions
- Step 1
In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
- Step 2
Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
- Step 3
Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
- Step 4
Cut each roll into 4 to 6 slices using a wet, sharp knife.
Nasi Lemak
‘Nasi lemak’, the national and traditional dish of Malaysia is cooked in coconut milk with some pandan leaves for its fragrance.
Preparation Info
Prep: 20 minutes (Nasi Lemak) , 10 minutes (Sambal)
Total: 40 minutes (Nasi Lemak), 50 minutes (Sambal)
Serving: 6
Ingredients
Nasi Lemak
- 3/4 teaspoons salt
- 3 lemongrass stalks
- 6 pandan leaves
- 225ml coconut milk
- 4 1/2 cups water
- 3 cups Cap Helang White rice
- 1 cup peanuts
- 1 cup anchovies
- 12 tablespoons vegetable oil
- 6 boiled eggs (cut into half)
- 1 cucumber (sliced)
Sambal
- 4 1/2 garlic cloves
- 4 1/2 fresh red chilli peppers
- 22 1/2 dried chilli peppers
- 30g dried anchovies
- 150ml vegetable oil
- 1 1/2 shallots
- 185ml water
- 1 1/2 tablespoons coconut milk
- 1 1/2 teaspoons tamarind paste
Directions
Nasi Lemak
- Step 1
Wash rice and put into pot. Add coconut milk, water, a pinch of salt, pandan leaves (knotted) and lemongrass. Optionally, you may add 2 cardamoms.
- Step 2
Bring to boil, then lower heat to minimum. Cover the pot with the lid. Allow rice to cook for 15 to 20 minutes until it dries up and holes appear on the surface. Turn off the stove. Leave the lid on for another 10 minutes before serving the rice.
- Step 3
Ensure oil is hot before frying the peanuts (with skin) at medium heat until browned. Remove peanuts. Then, add anchovies and fry till golden brown or crispy.
- Step 4
Serve rice with side dishes such as boiled or fried egg, fried peanuts, fried anchovies, sambal, cucumber slices and chicken rendang. To make the dish more fragrant, serve it on banana leaf.
Sambal
- Step 1
Optionally, remove seeds and membranes of chillies to reduce the spiciness. You may soak the dried chilli to ease seeds and membranes removal process. Blend garlic, fresh/dried chillies and half of the anchovies.
- Step 2
Sauté the remaining anchovies until crispy over medium heat. Remove them from pan. Add the blended ingredients and stir-fry until it changes to a darker shade of red.
- Step 3
Add sliced shallots and water. Stir well and cook for about 3-4 minutes over medium heat. Add coconut milk and tamarind paste. Continue cooking for about 4 minutes. If sambal is too dry, add more water. If it is too watery, continue cooking until reduced to your desired consistency. Add salt and sugar to taste. Turn off the stove. Add the fried anchovies. Mix well before serving. Optionally, discard excess oil.
Nasi Briyani with Chicken
Spiced rice accompanied with delicious curry chicken, ‘Nasi Briyani’ is the love of many Malaysians at Indian or Malay food outlets
Preparation Info
Prep: 20 minutes
Cooking: 75 minutes
Serving: 6
Ingredients
- 15 tablespoons unsalted butter
- 9 cloves
- 18 green cardamom
- 9 star anise
- 6 cinnamon sticks
- 3 teaspoons cumin seeds
- 3 red onions
- 6 pandan leaves
- 300ml milk
- 450ml water
- 570g Basmathi Pusa Cream rice
- 3 3/4 teaspoons salt
- 3/4 teaspoons saffron (optional)
- 3 tablespoons water
- 450g yoghurt
- 1kg chicken meat
- 4 1/2 coriander powder
- 3 teaspoons chilli powder
- 4 1/2 teaspoons cumin powder
- 3 teaspoons turmeric powder
- 3 teaspoons black pepper powder
- 4 1/2 teaspoons fennel seeds
- 9 garlic cloves
- 9cm ginger
- 6 tomatoes
- 1 1/2 teaspoons sugar
- 4 1/2 litre water
Directions
- Step 1
Prepare ghee by heating butter, as listed in (A) and (B) at lowest heat until whey floats to the top. Remove whey and set aside.
- Step 2
Using 1.5 tablespoons of ghee, sauté all spices listed in (A) at low heat. Add slices of half a red onion and saute until they are slightly wilted. Add knotted pandan leaf and basmati rice into the pot. Pour in milk, water and salt. Cook at high heat. Once it boils, reduce heat to the lowest and allow it to simmer until cooked.
- Step 3
Meanwhile, prepare saffron water by toasting saffron in a dry pan at low heat for 50-60 seconds. Then, add 1 tablespoon of boiling water to saffron and allow it to sit for 10 minutes.
- Step 4
Once rice is ready, pour saffron water onto rice. Cover the pot of rice with the lid and leave it aside.
- Step 5
Marinate chicken with yoghurt for at least 30 minutes. Then, use the rest of the ghee to sauté all spices listed in B (garlic, ginger and chopped red onions) at low heat until fragrant.
- Step 6
Stir in tomatoes and knotted pandan leaf and saute for 3 minutes or until tomatoes are slightly softer.
- Step 7
Add marinated chicken pieces (after removing as much yoghurt as possible) and coat them evenly with the spices. Add enough water to cover chicken pieces and increase heat to the highest. Then, add yoghurt which was removed from chicken pieces and stir well. Once curry boils, reduce heat and let it simmer for at least 20 minutes or until chicken is cooked. Add salt and sugar to taste.
- Step 8
Serve rice with chicken curry and garnish with some fried raisins, fried cashew nuts, chillies, spring onions and fried shallots.
