Yong Chow Fried Rice (Thermomix)

Ingredients

300 g basmathi rice (weigh & rinse)

7 garlic cloves

50g butter

200g chicken (cubed)

50g carrots (cubed)

1 tsp white pepper

1 1/2 Tbsp salt

600g hot water

50g green vegetables

50g corn

50g white mushroom

2 eggs (scrambled beforehand)

2 sliced cili padi (optional)

Method

1. Add garlic & chop finely 5 sec/speed 7.
2. Add butter, chicken, salt & pepper, carrot & saute 5 min/120C/Reverse Spoon.
3. Pour in hot water, add in rinsed rice. Set rice cooking mode.
4. After about 10 mins of cooking, place in all veges & seafood. Measuring Cup on.
5. After finish, let it sit in bowl for 5-10 mins prior to serving.

Chicken Briyani

Ingredients

To Blend
1 small onion
1 inch ginger
4 green chillies

6 cashew nuts
10 golden raisins
4 garlic cloves
1/2 cup plain yogurt
1 tsp salt

1 kg chicken
1/4 cup cooking oil
1/2 cup onions, sliced
1/2 tsp chili powder
1 1/4 Tbsp briyani masala

1 Tbsp salt
3 cardamoms
8 peppercorns
4 cloves
2 small cinnamon sticks
2 bay leaves
2 cups basmati rice
1 tsp rose water
1 tsp kewra water
1 tsp ghee
1/2 cup hot milk
1 tsp range food colouring (optional)

Method

1. Marinate chicken in blended ingredients for at least 30 minutes.
2. Fry sliced onions in oil in high heat until brown then set aside half.
3. In same pan with fried onions, add marinated chicken & fry.
4. Then add chili powder & briyani masala & saute for 5 minutes, then cover & cook for 25 minutes at low heat.
5. To cook the briyani rice, soak the basmati rice for 30 minutes. Then add salt, cardamom, peppercorns, cloves, cinnamon sticks & bay leaves to a pot of boiling water and add the basmati rice & give it a stir. Cook for 5 mins at high heat. Then strain the rice.
6. Add rose water & kewra water to the chicken & stir. Cook the chicken until the gravy is reduced, then add the prunes & the rice & pour the ghee & hot milk over the rice. Add the reserved friend onions & food colouring.
7. Cook for 20 mins at the lowest heat.
8. Stir before serving.

Mushroom Chicken Rice (Thermomix)

Ingredients

400g free range chicken, chopped into bite-sized pieces
40g dried shiitake mushrooms
250g white rice, washed
1100g water
10g old ginger, thinly sliced
25g sesame oil

Chicken marinate
25g light soy sauce
20g dark soy sauce
1 tsp salt
1 tsp white pepper powder

Rice marinate
1/2 tbsp. dark soy sauce
1/2 tsp white pepper powder
1 tsp sesame oil
1 tsp salt, adjusted to taste

Garnishing
2 stalks of spring onions, chopped
Sliced long red chilli for colour

Directions

1. Marinate chicken and rice with marinade in separate bowl for 30min.
2. Soak shiitake mushrooms until soft and cut into small pieces.
3. Place ginger and sesame oil in mixing bowl, sauté 3min/120°C/speed 1.
4. Add marinated chicken and cook 5min/120°C/Reverse/slow stir. Pour gravy into an empty bowl for later use. Set chicken aside.
5. Insert simmering basket into mixing bowl. Place water, marinated rice, chicken and mushrooms into simmering basket and cook 25min/100°C/speed 3.
6. Leave rice to rest in mixing bowl for 10min. Remove simmering basket with spatula, transfer rice and chicken into serving dish.
7. Pour some gravy over the chicken rice and mix well.
8. Garnish with some spring onions before serving.

Steamed rice (Thermomix)

Difficulty : easy

Preparation time : 5 min
Total time : 25 min
Serving size : 6 portions

Ingredients
1000 g water
1 ½ tsp salt
20 g olive oil or butter (optional)
50 - 350 g white long-grain rice

Preparation
Place water, salt and olive oil/butter  in mixing bowl. Insert simmering basket, weigh rice into it, mix well with spatula and cook 20 min/100°C/speed 4. Transfer rice to a serving dish and serve hot.

Nasi Goreng Kemangi Teri Medan

Ingredients:

Half a garlic
4 eggs
4 cups cooked & cooled rice
4 bunches of daun kemangi - blended
Half cup of ikan bilis teri (very small ikan bilis) - pre-fried
Finely sliced green chilli padi
1 large hard tomato (chopped)

Method:

1. Tumis chopped garlic.
2. Add egg & scramble till semi cooked.
3. Add rice & mix.
4. Add basil paste & mix. 
5. Add ikan bilis, chili padi & tomatoes & mix.
6. Serve with sunny side up egg, sambal & other accompaniments.

Bubur Lambuk Ala Kampung Baru

Bahan-bahan

Dua cawan beras dibersihkan
300-500 gram daging dipotong dadu
4 ulas bawang putih*
1 biji bawang besar merah*
1 genggam udang kering*
1 kiub pati lembu
1 sup bunjut
Rempah ratus : Bunga lawang, kulit kayu manis, lada hitam
1 sudu halba
2 helai daun pandan
1/2 cawan santan
air secukupnya

Cara

1. Bahan bertanda * ditumbuk halus atau dikisar terlebih dahulu
2. Panaskan minyak, masukkan bahan * yang telah ditumbuk halus dan juga rempah ratus. Goreng hingga layu.
3. Masukkan daging dan goreng seketika, kemudian masukkan air.
4. Masukkan beras yang dibasuh, tambahkan sup bunjut ,kiub pati lembu, daun pandan dan halba. Biarkan sehingga beras menjadi bubur. Tambah air jika perlu.
5. Masukkan air jika perlu, dan tambahkan santan. Gaul dan biarkan seketika sehingga mendidih.
6. Sebelum dimakan, tambangkan bawang goreng dan juga daun sup mengikut citarasa anda.

Recipe from http://www.wanista.com/resepi-cara-membuat-bubur-lambuk-ala-kg-baru-yang-mudah/

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.

Chicken and Rice Soup

Prep Time: 10 minutes

Cook Time: 25 minutes
Total Time: 35 minutes
Serves 4

Ingredients:
1/2 pound boneless, skinless chicken breast tenders
1 tsp canola oil
1/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
4 cups lower-sodium chicken broth
1/2 cup uncooked long-grain white rice
1/2 tsp dried rosemary
1/2 tsp freshly ground black pepper

Method: 

1. Place a grill pan over medium-high heat. Place the chicken breast tenders on the grill pan and cook about 3 minutes on each side, or until they are cooked completely through. Remove the chicken from the pan and cut into ½-inch pieces. Set aside. 
2. Heat the canola oil in a large heavy-bottomed pot over medium-high heat. Add the onion, carrot, and celery and cook 5 minutes until the vegetables become tender. 
3. Pour the chicken broth over the vegetables in the pot, and add the rice, rosemary, and black pepper. 
4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Add the chicken and simmer just long enough to warm the chicken.

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.

Garlic Fried Rice

Ingredients:

3 ulas bawang putih ~ ketuk dan cincang
ikan bilis ~ untuk menumis
6 tangkai cili api ~ potong kecik2
kacang panjang ~ potong pendek-pendek (suka hati nk byk mana)
1/2 batang lobak ~ racik halus2 secara memanjang
1 biji telor
sedikit kicap manis
nasi putih ~ 1 mangkuk
garam dan pati ikan bilis secukup rasa

Method:

1. Gorengkan telor ~ (scrambled eggs) angkat dan asingkan
2. Goreng ikan bilis dahulu. Bila ikan bilis dh hampir garing masukkan bawang putih, garam dan cili api. Tumiskan lg hingga bwng putih kekuningan
3. Masukkan nasi, goreng seketika dan letakkan kicap pula. goreng hingga kicap sebati dengan nasi
4. Akhir sekali masukkan bahan sayur, telur dan pati ikan bilis. Gorengkan nasi tersebut hingga sayur masak. (saya lebih suka sayur separuh masak)

Nasi Ulam

Ingredients:

1/3 cup dried shrimp
1/2 cup fresh or frozen shredded coconut
2 cups cooked rice (preferably Basmati), 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.

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.

Yang Chow Fried Rice

Ingredients:

5 cups cooked white rice, refrigerated overnight
1 cup chicken, chopped
2 Tbsp oyster sauce
8 to 10 pieces shrimps, shelled and deveined
3/4 cup corn kernel
1/4 cup green onion, chopped
2 pieces raw eggs, beaten
1 tsp ginger, minced
1 tsp garlic, minced
3 Tbsp cooking oil

Method:

1. Heat cooking oil and sauté ginger and garlic.
2. Add chicken & cook for 3 minutes then add shrimp and cook for a minute. Remove and set aside.
3. Pour-in the beaten egg mixture and cook.
4. When the egg is cooked, divide into small pieces. Add the rice and mix well.
5. Put-in the oyster sauce. Mix with the other ingredients.
6. Add corn kernel, chicken and shrimp. Cook for another 3 minutes.
7. Put-in the green onions. Cook for 2 minutes while mixing with the other ingredients.
8. Turn the heat off and then transfer to a serving plate.
9. Serve. Share and enjoy!

Fried Rice

Ingredients:

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

Method:

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. 
2. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. 
3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.

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.

Yang Chow Fried Rice

Ingredients:

2 large eggs, scrambled
1 small yellow onion, finely diced
2 tablespoons canola or vegetable oil, divided
1 red bell pepper, chopped
1/2 cup frozen peas
1/2 cup finely chopped carrots
1/2 pound shrimp or thinly sliced chicken *optional (toss with 3 drops sesame seed oil and 1/2 teaspoon soy sauce)
4 cups cold cooked rice
3 green onions, sliced
3 tablespoons oyster sauce
3 tablespoons soy sauce

Method:

1. If you’re using chicken or shrimp, toss it with 3 drops sesame seed oil and 1/2 teaspoon soy sauce. Set aside.
2. If you want egg if your fried rice, heat a large non-stick wok or skillet to medium heat. Add in the eggs and cook for a few minutes, until they’re are cooked through. Use a spoon to break the eggs apart into small pieces. Remove from the pan and set aside.
3. Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add in the diced yellow onion and cook for a few minutes, until the onions are tender and translucent. Remove from pan.
4. Add in an additional tablespoon of oil if needed. If using protein, toss in chicken or shrimp along with the chopped red bell pepper, chopped carrots, and peas. Stir-fry for a few minutes, or until the chicken or shrimp is cooked through and the veggies are just starting to get tender.
5. To the pan add in cold cooked rice and green onions. Add in 3 tablespoons oyster sauce and 3 tablespoons soy sauce. Stir to incorporate. Add the cooked yellow onions back in along with the scrambled egg. Stir to incorporate. When everything is just about heated through, remove the fried rice from the heat and serve immediately.
6. Feel free to adjust the seasoning with salt and pepper. I found that because of the salty soy sauce, no additional seasoning was needed for my tastes.

Serves 4 as a main dish.

Prep: 10 min  Total: 25 min  Cook: 15 min

Nasi Ulam

Ingredients (for 5 portions)

Bahan utama: 2 cawan beras ditanak mjadi nasi (bila nasi dh masak, gaulkan dgn sedikit garam)

Bahan A: 

Ulam-ulaman - Beberapa helai ulam-ulaman berdaun spt daun gajus, putat, mengkudu, kaduk, kunyit, selom, daun sekentut, pegaga, ulam raja, dll (yg mana anda suka dan senang dapat)
Beberapa batang kacang panjang, kacang botol@kacang kelisa
4 ulas bawang merah (kecil)

Bahan B: 

2 batang serai
2 biji cili padi
1 inci lengkuas muda
1 inci halia muda
1 sudu teh lada hitam (biji) atau 1/2 sudu teh serbuk lada hitam

Bahan C: 

1 keping isi ikan talang kering@ikan kurau kering - direndam dan digoreng garing
1 cawan kelapa putih parut - digoreng keemasan

Method

1. Mayang halus ulam-ulaman bahan A. Potong nipis kacang panjang dan kacang botol@kacang kelisa.
2. Tumbuk bahan B dengan lumat. Tumbuk bahan C. Kelapa goreng tu jadikan serbuk jgn smpai pecah minyak pula.
3. Satukan kesemua bahan A, B dan C bersama nasi ke dalam mangkuk besar. Gaulkan dan perasakan dengan garam.
4. Sedia dimakan bersama sayur keladi.