Kacang Pool (Thermomix)

Ingredients
1 green chilli
3 garlic
20g oil

1 can kacang pool (foul medames)

1tsp black pepper

2 tsp cumin

salt to taste

1 Tbsp tomato puree

1 can water

3 eggs (with salt & pepper)

Method

1. Chop green chilli & garlic for 3sec/speed 6.5.
2. Add oil & saute for 5min/120c/speed 1
3. Add kacang pool, pepper, cumin, salt, tomato puree & water.
4. Beat eggs with salt & pepper.
5. Place wet baking paper into varoma tray & pour eggs into varoma tray and place onto mixing bowl.
6. Set 10min/ Varoma /speed 1.
7. Serve hot

Sambal Daging Bawang

Ingredients
500g beef - sliced thinly

750 g large onions - sliced

500g shallots - sliced

Pepper

Salt

Asam jawa

Sugar to taste

To blend:

25g lengkuas

10 serai

25g ginger

50g shallots

25g garlic

Method:

1. Fry sliced large onions & shallots together.
2. Boil sliced beef until tender.
3. Saute blended ingredients until crispy, then add pepper, asam jawa, salt & sugar.
4. Add the beef & stir.
5. Finally add the fried sliced large onions & shallots.

Harissa (Thermomix)

Ingredients

1.75kg lamb meat
1” Ginger
5 Shallots
400g Quaker oats
800g water
½ tin evaporated milk
½ tsp White pepper
3 Tbsp AP flour
450g ghee
1 small packet saffron
¾ tsp turmeric powder

1½ tsp rose water

Salt to taste

Tied spices
2 Tbsp coriander
½ tsp jintan manis
¼ tsp jintan putih
5 cloves
5 Star anise
1-2 biji nutmeg
10 cardamoms
½ inch cinnamon

Mixed spices (Wash, dry, lightly fry & grind till fine)
3 Tbsp coriander
½ Tbsp jintan putih
¾ Tbsp jintan manis
14 cloves
¾ ” cinnamon
3 biji bunga lawang
3 biji buah pala
¾ tsp turmeric
30 cardamom

Method

1. Cut lamb meat in cubes & wash with ginger slices.
2. Wash & tie in bundle “tied spices” & boil with lamb pieces together with shallots & sliced ginger until tender, then shred fine. (30 min, 100°C/Reverse/Speed Spoon)
3. Add oats to water to soak, then warm over medium heat, stirring all the time (8 min, 70°C/Reverse/Speed Spoon). Add the milk & keep stirring till warm (3 min, 70°C/Reverse/Speed Spoon).
4. Add in the lamb, white pepper & cook, stirring until incorporated over medium low flame (20 min, 80°C/Reverse/Speed Spoon). Do not berkerak.
5. Sprinkle mixed spices slowly, making sure it’s evenly distributed, stirring continuously (5 min, 80°C/Reverse/Speed Spoon).
6. If the kambing is not hancur add some water. Keep stirring until the mix likat sedikit.
7. Add in the flour that has been mixed with some water to thicken (3 min, 80°C/Reverse/Speed Spoon).
8. Slowly add in the ghee, the saffron which has been soaked in warm water and strained & sprinkle in the turmeric stirring all the time (5 min, 80°C/Reverse/Speed Spoon).
9. When it’s thick, add in the rose water.
10. When the harissa pecah minyak and leaves the side of the pot, it is ready.

Opor Ayam

Ingredients

1 whole chicken, quartered
2 red onions
5 cloves garlic
5cm ginger
2 stalks lemongrass
5 candlenuts
1 cup cooking oil
5 cloves
5 cardamoms
125g kurma powder
100g briyani powder
250g kerisik (toasted, pounded grated coconut)
400ml coconut milk
sugar and salt to taste

Method:

1. In a pan, fry chicken until half cooked. Set aside.
2. Grind onions, garlic, ginger, lemongrass and candlenuts.
3. In a large pan, add oil and fry ground ingredients until aromatic. Add cloves and cardamom and fry for a short while. Add kurma powder, briyani powder and kerisik and stir well to combine.
4. After 5 minutes, add coconut milk and salt and sugar to taste and stir well to combine.
5. Then put chicken in and leave to simmer on low heat for another 20 to 30 minutes until chicken is cooked through.

Laksa Johor

Ingredients:

1kg ikan parang (wolf herring)
4 red onions
10 cloves garlic
7.5cm galangal
7.5cm ginger
3 stalks lemongrass
5 tbsp cili boh (dried chilli paste)
150g dried shrimp, soaked
50g fish curry powder
500ml coconut milk
150g kerisik (toasted, pounded grated coconut)
4 to 5 pcs tamarind slices
sugar and salt to taste
500ml water
500g spaghetti

For the condiments
onions, peeled and finely sliced
cucumber, peeled, cut into rolls and finely sliced
Thai basil leaves, chopped
Vietnamese mint leaves, chopped
bean sprouts, blanched
sambal belacan, as required
Calamansi limes, halved

Method:

1. Boil the fish until cooked. Debone the fish and blend till fine.
2. Blend the onions, garlic, galangal, ginger, lemongrass, dried chilli paste and dried shrimp.
3. In a pot, add some oil and sauté the blended paste and curry powder on low heat. Once fragrant, add in the blended fish and stir to combine.
4. Add in the coconut milk and kerisik and stir well. Add tamarind slices, sugar and salt to taste. Keep stirring and add water at this stage.
5. Let mixture simmer on low heat for 1-2 hours until oil appears on the surface and colour is orangey-brown and the texture of the gravy is quite thick. Remove from heat.
6. In a pot, cook the spaghetti until al dente. Plunge into cold water. Take a handful of pasta strands, and make a knot.
7. Serve 1 to 2 knots of spaghetti on a plate along with the gravy. Place the condiments on top with a dash of sambal belacan and a squeeze of lime for an extra zesty taste.

Asam Pedas (Thermomix)

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

30g tamarind paste
80g ladies' fingers (approx. 7 ladies' fingers)
30g dried chillies, deseeded, soaked to soften
550g water
1 tsp salt, adjust to taste
120 g shallots
1 tsp sugar
4 garlic cloves
700g red snapper (1 whole fish), cut into slices (2 cm)
2g fresh ginger
10g fresh turmeric
20g shrimp paste
80g cooking oil

𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧

1. Place a bowl onto mixing bowl lid, weigh in tamarind paste and 500g water. Mix, deseed and set aside. Place dried chillies, shallots, garlic cloves, ginger, turmeric, shrimp paste, cooking oil and 50g water into mixing bowl, blend 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Sauté 8 min/120°C/Speed 1.
3. Add reserved tamarind-water mixture, set Varoma dish into position, weigh in ladies' fingers. Close Varoma lid and steam 5 min/Varoma/Speed 1. Set Varoma aside.
4. Add salt, sugar, red snapper and steamed ladies' fingers, cook 2 min/Varoma/Reverse/Stirring Speed. Let it stand for 2 minutes before serving.

Chicken Curry (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 1h
Serving size : 5 portions

Ingredients
750 g whole chicken legs (approx. 3 whole chicken legs), with skin and bone, cut in pieces (3-4 cm)
20 g curry powder
2 tsp salt
15 - 20 dried chillies, deseeded and soaked to soften, cut in 5 cm length
3 garlic cloves
100 g shallots (approx. 10 shallots)
5 candlenuts (buah keras)
10 g fresh turmeric, peeled
10 g fresh galangal (lengkuas), peeled
60 g vegetable oil
120 g water
15 fresh curry leaves
2 stalks fresh lemongrass, white part only, cut in 5 cm length and smashed
300 g potatoes (approx. 2 potatoes), cut in small wedges
200 - 240 g coconut milk
1 tsp sugar

Preparation

1. Place a large bowl on mixing bowl lid, weigh in chicken and curry powder. Add salt to the bowl and mix. Marinate in a cool place or refrigerated for at least 30 minutes.
2. Place dried chillies, garlic cloves, shallots, candlenuts, turmeric, galangal, vegetable oil and 20 g water in mixing bowl, grind 20 sec/speed 10 to get a smooth paste. Scrape down sides of mixing bowl with spatula.
3. Add curry leaves and lemongrass, sauté 8 min/120°C/speed 1.
4. Add reserved marinated chicken, potatoes and 100 g water, cook 12 min/120°C/Reverse Spin/speed (Ladle Stir).
5. Add coconut milk and sugar, cook 2 min/Varoma/Reverse Spin/speed (Ladle Stir). Serve hot.

Hints & Tips
Serve hot with steamed rice.
If you can’t find coconut milk, replace with plain yogurt, adjusting amount to taste.
For more curry gravy, add 200 ml coconut milk in step 5.

Serunding udang kering (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 1h 10 min

Ingredients
50 g dried shrimp
5 - 7 dried chillies, to taste (deseeded if preferred)
warm water, for soaking
30 g vegetable oil
120 g fresh grated coconut
1 stalk lemongrass, white part only, cut into pieces (2-3 cm)
30 g eschalots
2 garlic cloves
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground fennel seed

Preparation

1. Place a bowl onto mixing bowl lid and and weigh dried shrimp into it. Add chillies to bowl with shrimp. Cover with warm water and set aside to soak for 5 minutes.
2. Drain shrimp mixture through simmering basket.
3. Place oil, coconut, lemongrass, eschalots, garlic, coriander, cumin, fennel and reserved shrimp into mixing bowl and mill 10 sec/speed 10.
4. Scrape down sides of mixing bowl with spatula and cook 15 min/100°C/speed 1. Meanwhile, preheat oven to 100°C.
5. Line a baking tray (30 x 40 cm) with baking paper and transfer shrimp mixture onto it. Spread evenly over baking tray, then bake for 35 minutes (100°C) until dry, tossing occasionally during baking to ensure even colour. Allow to cool, then serve as desired or place into a sealable container and store in refrigerator.

Nasi Lemak (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 45 min
Serving size : 4 portions

Ingredients
Coconut milk rice
1100 g water
350 g rice, washed and drained
200 g coconut milk, room temperature
20 g fresh ginger, smashed
3 pandan leaves, tied into knots
2 stalks fresh lemongrass, white part only and sliced
1 ½ tbsp salt
4 eggs

Sambal ikan bilis
20 g tamarind paste
100 g water
40 - 80 g dried chillies, large and mild heat, deseeded and soaked to soften
5 garlic cloves
150 g shallots
40 g cooking oil
20 g light soy sauce
40 g sugar
1 tsp salt
60 g anchovies (ikan bilis), deep fried
200 g onions (approx. 2 onions), thinly sliced
1 cucumber, sliced, to garnish
unsalted roasted peanuts, to garnish

Preparation
Coconut milk rice

1. Place water in mixing bowl, insert simmering basket, add rice, coconut milk, ginger, pandan leaves, lemongrass and salt to it. Stir well with spatula.
2. Set Varoma dish into position, add eggs to it. Close Varoma lid and cook 18 min/Varoma/speed 2.
3. Remove Varoma and place eggs in cold water before removing egg shell. Cut into halves and set aside.
4. Remove simmering basket with spatula. With aid of spatula, transfer cooked rice to a thermal serving bowl and set aside. Clean mixing bowl.

Sambal ikan bilis

1. Place a small bowl on mixing bowl lid, weigh in tamarind paste and water. Mix, deseed and set aside. Place dried chillies, garlic cloves, shallots and cooking oil in mixing bowl, blend 20 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Add light soy sauce, sugar, salt and tamarind-water mixture, cook 13 min/120°C//speed 2.
3. Without measuring cup, cook 2 min/120°C/ /speed 2, meanwhile, add deep fried anchovies and onions through hole of mixing bowl lid. Transfer to a bowl and set aside. In a serving plate, add a portion of cooked coconut rice, sambal and reserved eggs, garnish with sliced cucumber and roasted peanuts. Serve hot.

Hints & Tips

1. Instead of deep fried crispy anchovies, try toasting the anchovies in oven for 15 minutes at 150°C or until light golden brown. The anchovies will become crispy once they are cooled.
2. Add 1 tbsp of coconut oil in step 4 after rice is cooked to enhance the coconut aroma.
3. A thermal serving bowl is ideal to keep the cooked rice warm.
4. Replace coconut milk with virgin coconut oil. Omit 200 g coconut milk and add 1300 g water in step 1. In step 4, add 60 g virgin coconut oil to the cooked rice and mix well.

Ikan Masak Cuka

Ingredients:

Ikan (siap digoreng jangan sampai garing)
2 ulas bawang besar*
4 ulas bawang putih*
Cili besar*
Cili api*
Biji sawi*
Halia*
Air asam
2 sudu makan cuka
Air
Garam
Gula
Timun

Method: 

1. Panaskan lebihan minyak kemudian masukkan bertanda *. Tumis sehingga wangi.
2. Kemudian masukkan semua bahan kecuali ikan.Tunggu seketika hingga mendidih.
3. Apabila sudah mendidih masukkan ikan. Pastikan rasa semua ada masam dan manis.
4. Siap untuk dihidang dan makan dengan nasi panas.

Pindang Ikan Kembung

Ingredients: 

6 ekor ikan kembong yang besar 

1 batang serai - dititik 

3-4 pokok daun kesum 

1 keping asam keping - boleh ditambah ikut selera sendiri 

Air secukupnya 

Garam secukup rasa 

Blended ingredients: 

1 biji cili merah yang besar - kalu nak tambah pun boleh 

2 cm kunyit hidup 

3 biji bawang merah 

1 ulas bawang putih 

2 cm belacan yang dah dibakar 

*Selalunya asam pindang utara ni tak terlalu pedas dan semua rasa masam , pedas adalah seimbang.. 

Instructions:

1. Masukkan semua bahan tumbuk dalam periuk, serai, air dan asam keping. 
2. Masukkan semua ikan kembong dan garam, kacau. 
3. Biarkan kuah memdidih dan ikan masak baru la ditutup api dapur.

Nasi Minyak

Serves: 8

Prep: 10 min

Cook: 25 min

Ready in: 35 min 

Ingredients:
2 cups long grained rice
4 cups (1l) water
100 ml ghee
2 large onions , sliced finely
3 cloves garlic, pounded
2 star anise
5 cloves
5 cm cinnamon stick
6 cardamom pods
Ground white pepper to taste
Salt to taste
1/2 cup (100g) sultanas
100g fried shallots

Method:

1. Rinse rice well and drain. Heat ghee in a pot and fry the sliced onions and pounded garlic until soft and fragrant. Add water.
2. Add the cloves, star anise, cinnamon stick, cardamom, salt and pepper and bring to a boil. Reduce heat and add in the rice, stir well and cook covered over low heat. When the rice is almost dry, add the sultanas and mix well then leave to cook. Garnish with fried shallots.

Lamb Kuzi

Ingredients:

1kg of lamb (shoulder)
100g of red onion, blended
20g of garlic, blended
100g of chilli, blended
80g of tomato puree
50g of tomato sauce
2 tomatoes, sliced
20g of aniseed (jintan manis) powder
10g of white cumin (jintan putih) powder
20g of coriander
20g of coriander leaves
a few pieces of mint leaves
150ml of evaporated milk
a dollop of ghee
some cashew nuts and raisins

Method:

1. Put the onions, chilli and all the blended spices in a hot frying pan with the ghee.
2. Add all the leaves and tomatoes and stir well.
3. When the aroma starts tickling your nose, put in the tomato puree and the tomato sauce.
4. You can now add the lamb and lower the flame. This is vital to ensure the lamb is cooked inside out. 
5. When the lamb is almost cooked, put in the evaporated milk, raisins and the cashew nuts.
6. Stir for a while and it is ready to be served.

Note: Be careful with usage of ghee as the lamb's fats will ooze oil too.

Easy Bingka Ubi

Ingredients:

1.2kg tapioca tubers
250g fine granulated sugar
100ml water
300ml thick coconut milk
¼ tsp salt

Method:

1. Peel the tapioca tubers and grate finely but avoid including the tough fibre that runs down the centre of the tuber. Weigh the grated tapioca – you should have a final weight of 900g.
2. Place the grated tapioca in a strainer set over a bowl. Leave aside for 30 minutes to allow juices to drain into a bowl. Carefully pour off and discard the liquid, leaving behind the tapioca starch at the bottom of the bowl.
3. Transfer the drained tapioca into a mixing bowl and add the reserved tapioca starch. Add sugar, coconut milk, and salt and stir well until the sugar is dissolved.
4. Lightly brush the base and sides of a rectangle cake tin measuring roughly 18cm x 26cm with softened butter. Pour the tapioca mixture into the tin, level the top, and bake in a preheated 200°C oven for about 40 to 50 minutes or until top is well-browned. Cool before cutting into neat pieces for serving.

Singgang Asam

Ingredients:
Blended finely:
1 Tbsp brown sugar/gula Melaka
10 dried chillies - seeded & soaked in boiling water
2 cloves garlic
1/2" belacan (shrimp paste)

1 Tbsp asam jawa (Tamarind paste) - mix with 1 cup hot water & strain for juice
8 large prawns
salt to taste

Method:

1. Mix blended ingredients with tamarind juice & cook over slow heat until sauce is thick.
2. Add salt & lastly prawns.
3. Serve with roti boom. 

Nasi Hujan Panas

Ingredients:

1kg beras basmathi
1.25 liter air
2 kiub ayam
2 helai daun pandan
Sedikit pewarna merah, kuning dan hijau

BAHAN TUMIS:
1 cm halia | dihiris
2 ulas bawang putih | dihiris
1/2 biji bawang besar | dihiris
2 sudu makan minyak masak
1 sudu makan minyak sapi
1 batang kulit kayu manis
2 kuntum bunga lawang
3 kuntum bunga cengkih
3 biji buah pelaga
Sedikit kismis dan bawang goreng | untuk hiasan

Method:

1. Cuci beras bersih dan rendamkan selama 1o minit. Toskan.
2. Panaskan kedua minyak dan tumiskan kesemua bahan tumis sehingga wangi.
3. Kemudian masukkan beras bersama air, kiub ayam dan juga daun pandan. Gaulkan rata.
4. Biarkan nasi dimasak sehingga kering.
5. Apabila kering, letakkan pewarna merah, kuning dan hijau di atas nasi kemudian dikaub balikkan.
6. Biarkan nasi sehingga masak dan taburkan dengan kismis dan bawang goreng.

Tip : Untuk mengelakkan warna menjadi sekata, letakkan pewarna di tempat berasingan dan biarkan nasi masak seperti biasa. Apabila sudah masak barulah dikaub balikkan nasi.

Rendang Daging (Easy)

Ingredients:

1 kg beef chuck - cubed
1 Tbsp salt
1 tsp sugar
1-2 pack inst. coconut milk (1-2 grated coconuts)
200ml oil for frying
120ml (1/2 cup) water
1-2 fresh tumeric leaves - roughly shredded

Blended ingredients
8 lemongrass (serai)
80g galangal (lengkuas)
80g young ginger
1 large onion
7-8 cloves garlic
16g (thumbsized) fresh tumeric
30-50g dried chillies - soak in hot water

Method:

1. Wash & soak dried chillies in hot water until soft.
2. Mix blended ingredients with water. 
3. Heat oil on medium high heat & add blended ingredients & fry till fragrant.
4. Reduce to low heat & add beef & coconut milk.
5. Cover & cook, stirring occasionally, until beef is cooked.
6. Add salt, tumeric leaves & 2 stalks of lemongrass.
7. Continue to simmer until gravy is reduced & is fragrant. 

Nasi Ulam + Keladi masak asam rebus

Bahan-bahannya :

3-4 pot beras - masak & sejukkan (masak jadi nasi ya bukan bubur)
1 ketul ikan tenggiri masin - digoreng & ditumbuk separa hancur
2 labu bawang merah - hiris nipis
1 batang bunga kantan - hiris nipis
2 batang serai - hiris nipis (putih saja)
1½ camca lada hitam - ikut sesedap rasa (saya suka lebih)
2 camca kerisik
Garam secukup rasa

Ulam-ulaman :

Ulam raja
Pucuk gajus
Pucuk pegaga
Daun kesum
Daun selom

Cara-caranya :
Nasi disejukkan. Selepas itu lada hitam tadi dikisar kering. Taburkan segala ikan masin, lada hitam, ulam, bawang, serai & bunga kantan. Seterusnya perasakan dengan garam. Nasi ulam ni boleh tahan hampir seminggu kalau letak dalam peti ais.

Tips - Kalau nak bagi sekata, campurkan dulu ulam2 tu dengan ikan tadi, gaul sehingga rata dalam satu bekas sebelum digaul dengan nasi.

Keladi masak asam rebus

Bahan-Bahan :
1) sayur keladi-dibuang kulit dan dicelur hingga separuh empuk dgn asam keping
2)Seekor ikan selayang-direbus &diambil isinya(hancurkan)
3) lada kering-dikisar
4) bawang besar-dikisar
5) bawang putih-dikisar
6) belacan
7) asam keping
8)daun kesum
9) garam
10) ajinomoto
11) air

Cara2
Masukkan air dalam periuk dan semua bahan kat atas..
apabila air dah menggelegak masukkan btg keladi td.
Bila dh empuk bolehlah dihidangkan..

Rendang Daging

Ingredients:

1 1/2 pound boneless beef short ribs (cut into cubes)
5 Tbsp cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 tsp tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime (limau perut) leaves (very finely sliced)
6 Tbsp kerisik (toasted coconut)
1 Tbsp sugar/palm sugar or to taste
Salt to taste

Spice Paste:
5 shallots
1 inch galangal (lengkuas)
3 lemongrass (serai) (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Cook’s Notes:
To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.

Nasi Ulam

Ingredients:

1/3 cup dried shrimp
1/2 cup fresh or frozen shredded coconut
2 cups cooked rice, chilled
5-6 medium daun kadok (wild betel leaves), finely sliced
1/4 cup Thai basil leaves, finely sliced
1/4 cup mint leaves, finely sliced
1/4 cup daun kesom (polygonum leaves/Vietnamese mint leaves), finely sliced
3 kaffir lime leaves, finely sliced
5 shallots, peeled and thinly sliced
1 lemongrass, white part only, thinly sliced
1 teaspoon salt
1 teaspoon sugar
3 heavy dashes white pepper powder
3 heavy dashes black pepper powder

Method:

1. Soak the dried shrimp in warm water until softened. Coarsely pound them using a mortar and pestle. Heat up a wok and dry toast the pounded shrimp until they are dry or smell aromatic. Do not burn the dried shrimp.
2. Make the shredded coconut into kerisik by stir-frying them continuously in a wok, until they turn golden brown in color. Transfer to the mortar and pestle and pound until fine. Set aside.
3. In a big bowl, combined the cooked rice and all the herbs, shallots, toasted coconut, and dried shrimp together. Add the salt, sugar, and peppers. Toss to combine well. Serve immediately.

Prep Time: 40 minutes | Total Active Time: 50 Minutes

Cook’s Note:
For nasi ulam, I prefer to use basmati rice as the rice is drier and less sticky, fluffy, and nutty in flavor compared to Thai jasmine rice. I find the texture of basmati rice the best for nasi ulam. If you use regular rice for this recipe, you might want to chill it in the fridge overnight to lose the moisture content in the rice.