 Description:
For those who are attached to their rice dishes, I have yet another candidate that will not only satisfy your carbs cravings, it will take care of your protein cravings, all in one. The Hainan Chicken Rice is a chicken rice made popular in the Malaysia cuisine and Singapore cuisine, and it was brought in by the Hainanese immigrants of China. This chicken rice meal immediately evolved into the locals taste buds and became a pop-culture. The Hainan Chicken Rice recipe even made popular by the hawker stalls, street vendors, coffee shops, all the way to 5-star hotels.
There's a known notion that in the Malaysia and Singapore cuisine, rice dishes are mostly confined to their rich coconut rice and intense spicy dishes, but the Hainan Chicken Rice is one of the few recognised rice dishes that made headlines. A simple chicken rice recipe that is delicious when eaten with pieces of boiled OR roast chicken. If you like El Pollo Loco, Lucille's BBQ, or your favorite chicken griller/broiler, you will definitely love this, I guarantee !
The conventional way in preparing the Hainan Chicken recipe is to boil the chicken, and the broth is used to cooked the rice, with a few added aromatic ingredients. Some would prefer the Roast Hainan Chicken, which is just roasted on a slow fire.
Dont be daunted by the amount of ingredients or work.It is actually simple and the end result is worth it.Sometimes, instead of using one whole chicken, u can mix chicken bones(for stronger flavor) and other parts of the chicken ie drumstick when boiling for the stock. After taking out the chicken, u can continue boiling the stock with the bones and adding in veg. like carrots, potatoes. To have as soup with the meal.
Ingredients:
1 whole chicken [2½-3 lbs]
5-6 stalks fresh scallions
6 inch fresh ginger, peeled, cut into thick slices
2 tsp soy sauce
1 tsp sesame oil
2 additional stalks fresh scallions, chopped, for garnish [optional]
1 seedless cucumber, peeled, halved and sliced diagonally
a few sprigs of fresh cilantro, for garnishing
½ tsp white peppercorns
salt
::Ingredients for Chicken rice : :
3 cups long grained rice, washed and drained
1 tbsp chopped garlic
2 tsp salt
2½ tbsp chicken fat (I know..but it makes the rice taste really good)
or vegetable oil
6 cups, or more, chicken broth [from the cooking broth]
6 pandan leaves [screwpine leaves] [optional] (it will make the rice more fragrant)
:: Ingredients for Special Chili Dipping Sauce :
1 tbsp kaffir lime juice [Substitute: lime or lemon juice]
1½-2 tbsp chicken broth [from the cooking broth]
2 tsp sugar
4 tbsp hot chili sauce
4 cloves garlic, finely ground or mashed
1 inch ginger, finely ground or grated
salt
Directions:
:: To Prepare Chicken Rice ::
Wash rice till water runs clear, drain well
Heat wok on high, add the reserved chicken fat, render into an oil to about 2½ tbsp [add vegetable oil if chicken fat oil is insufficient ]
Add chopped garlic, stir-fry for a few seconds
Add the raw rice, stir-fry till the rice grains start to look translucent, about 8-10 mins
Transfer rice to a pot, add 6 cups chicken broth, salt and pandan leaves
[*Note: depending on the type of rice, use more or less of the chicken broth]
Bring to a boil, reduce heat, simmer uncovered, until the chicken broth is absorbed by the rice [small 'bubble' holes start to appear on the rice]
Reduce heat to very low, cover the rice with a tight-fitting lid, cook for a further 10-12 mins
Turn off heat, DO NOT open the cover, wait for 10 mins before opening [steam inside will gently finish steaming the rice]
Fluff up the rice with a fork [If rice is not fully cook, simply add a little chicken broth, cover and steam on very low heat for another 5 mins or so]
Alternatively, 'fry' the raw rice in a wok until translucent, then transfer into an electric rice cooker and add sufficient chicken broth to cook
Any leftover chicken broth after making the rice, can be served as a small side soup, garnished with some chopped cilantro
Line a serving platter with cucumber slices, arrange chicken pieces on top, sprinkle with soy sauce, sesame oil, and garnish with chopped scallions and cilantro sprigs
Serve chicken [usually served at room temperature] with chicken rice, side soup - and special chili dipping sauce!
:: To Prepare Special Chili Dipping Sauce ::
Mix hot chili sauce with lime juice, sugar, garlic, ginger, chicken broth [spooning some of the chicken fat oil] and salt to taste
Pour chili sauce into small condiment dishes, for each individual serving
 Description:
::Bananas or Pisang in malay..
are easily grown here and they are widely available. People here eat banana almost everyday. Having said that some people get so bored of bananas as they ate it too much. Banana is a healthy fruit and contains vitamins and minerals we need in our body.
In Malaysia, people eat Pisang, as the fruit is known, cooked in different types of recipes. These types of cooked bananas are available everywhere.
The most popular banana cooking is Fried Banana ~>Pisang Goreng. Eat it while it's hot as it is crispier then.
::Nutritional facts about Bananas::
Bananas are a good source of vitamin C, potassium and dietary fiber. One banana has 15% of the vitamin C, 11% of the potassium, and 16% of the dietary fiber needed each day for good health.
Bananas also contain a rich supply of vitamin B6, providing 20% of the Recommended Daily Allowance of B6. Vitamin B6 is significant in the synthesis of antibodies in the immune system. It also helps in protein metabolism, red blood cell formation and functioning of the central nervous system.
The vitamin C in bananas helps your body to heal and defend against infections. Vitamin C also is valuable in the absorption of iron, synthesis of connective tissue, and blood formation.
The good source of potassium from bananas is helpful for your body to maintain the fluid balance in blood and tissue cells. Potassium is also an essential mineral for protein synthesis and the building of muscle because it stimulates nerve impulses for muscle contraction.
Research suggests that a diet high in potassium may reduce the risk of hypertension and stroke. Because bananas are sodium-free and very rich in potassium, they can be eaten as part of a diet to reduce the risk of high blood pressure.
Bananas have no fat, cholesterol or sodium.
Bananas contain more digestible carbohydrates than any other fruit. The advantage is that the body burns off calories from carbohydrates more quickly and easily than calories from protein or fat.
Ingredients:
Here's a recipe for fried banana or pisang goreng:
100 g Rice flour ( not wheat flour.My appology Deb!!heehee)
30 g plain flour
1 level tbsp sugar
¼ level tsp salt
1 ½ tbsp sesame seeds
a pinch of tumeric powder
150 ml water
1 bunch cooking bananas such as pisang abu, pisang raja or pisang awak
Oil for deep frying
Directions:
In a small mixing bowl, combine the rice and plain flours, sugar, salt and sesame seeds. Stir in the water to make smooth batter.
Peel bananas and cut into halves lengthwise.
Heat oil in a wok or saucepan over medium heat.
(Oil should be about 4 cm deep.)
When hot, dip the bananas into the batter and slip them into the hot oil.
Fry a few pieces at a time until golden brown on one side and then turn over to brown the other.
Carefully remove from the oil as they cook and drain on absorbent paper. Serve warm.
Yuummyyyyyyyyyyyyyy =D
 | Category: | | Barbecue & Grilling |
Description:
Try out this authentic Malaysian satay recipe and accompanying peanut sauce recipe.
Malay Satay -- those little skewers of meat with peanut sauce and ketupat (Malay rice cake-Pressed Sticky rice ) is a very popular dish in Malaysia. Walk down any street in the country and the mouthwatering aroma of Satay exudes from practically every corner you pass: road side Malay stalls, hawker centers, pasar malam (night markets), kopi tiam (Chinese coffee shops), and even high-end restaurants.
Now that the weather is warmer, it's time to dust off the grill and make some Malaysian satay.
The fragrant wafts of satay meat over a grill is unbeatable if you follow this recipe. The key is to marinate the meat for a long time, at least overnight and perhaps even up to three days. Also remember to slice the meat thinly. Too many places serve sub-par satay with massive chunks of meat on a skewer.
Ingredients:
Ingredients:
1 lb. meat- chicken / beef / lamb
2 cloves of garlic
1 cup shallots
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 inch piece turmeric root
1 teaspoon salt
1 tablespoon sugar
1/4 cup evaporated milk
1 tablespoon cooking oil
about 35 bamboo sticks
PEANUT SAUCE
Ingredients:
8 dried chillies (soaked until soft). Remove the seeds if you do not like it too hot.
2 cloves of garlic
1/2 cup shallots
4 candle-nuts or substitute with macadamia nuts.
1/4 cup cooking oil
1 cup peanuts (finely ground)
1/4 cup thin tamarind juice ( get the tamarind paste, add a little warm water and squeeze the juice, strain)
1/4 cup evaporated milk diluted with 1 cup water.
1 tablespoon sugar
salt to taste
Directions:
Method:
Cut meat into small thin pieces.
Grind together until very fine: shallots, garlic, coriander seeds, cumin seeds & turmeric.
Combine ground spices with salt & sugar.
Season meat with the ground spices and let marinate.
When you are ready to grill soak the bamboo sticks in water so they won't burn, skewer the meat with the sticks, don't overcrowd.
Grill satay sticks over a charcoal fire (barbecue grill), basting occasionally with evaporated milk combined with oil. Or, for the brush, use the head of lemon grass, smash and flatten to resemble a brush.
::Peanut Sauce::
Method:
Grind together until very fine: chillies, garlic, shallots & candle-nuts.
In a wok or saucepan, fry ground ingredients in hot oil for 5 minutes.
Stir in ground peanuts and tamarind juice.
Bring to the boil.
Add diluted milk and salt to taste and bring to the boil again.
Serve with satay.
Naturally, if you're completely exhausted by all this preparation, go ahead an buy a bottle of peanut sauce at your Asian grocer. You have my permission. =)
Others:
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 cucumber (skin peeled and cut into small pieces)
You can almost smell the enticing aroma of Satay from your computer, can't you? =D
Selamat Menjamu Selera!!
*means Bon Apetit!!*
 | Category: | | Other | | Special Consideration: | | Quick and Easy | | Servings: | | 5 |
Description:
Time to rekindle a favorite dish of mine which is the ever well-known Char Koay Teow. This is a must have every time I make a trip to Penang..and Yes!its in Malaysia! =D and my favorite is located at Bayan Baru.
Most local tourists would most likely know the Sister's Char Koay Teow located at Macalister Road better due to the publicity but I find it too oily for my taste although the prawns they serve are truly gigantic to say the least.
I have tried in my numerous attempts to get it to taste as close as I can to the ones found in Penang but being slightly health conscious, I could not perfectly match it since I refuse to use lard cooking this dish. The good news is the following recipe which serves 5 person is still as tasty without going overboard. Hope you guys enjoy it!
Ingredients:
250 gm Koay Teow (flat rice noodles)
150 gm Prawns - shelled
125 gm Bean Sprouts
5 stalks ChivesChives
- cut into 2cm lengths
100 gm Vegetable Oil
4 EggsEggs
2 Garlic ClovesGarlic Cloves
- chopped
2 tsp Ground ChiliGround Chili
(add more if you prefer it spicier)
2 tsp Light Soy Sauce
2 tsp Dark Soy Sauce
10 gm Cooked Crab Meat
Pepper to taste
Directions:
1] Heat oil, add garlic and fry till fragrant in a very hot wok.
2] Add prawns and ground chili.
3] Stir-fry for about 15 secs.
4] Add koay teow, soy sauce and additional oil if neccessary.
5] Mix in vegetables and beansprouts.
6] Push mixture to edge of wok, add a little oil in centre.
7] Add and fry the eggs and then mix everything together.
8] Garnish with pepper and cooked crab meat.
9] Serve immediately when its hot.
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