Chicken Jambalaya

Quick and easy one-pot rice dish, full of flavour, slightly spicy and very satisfying! It's great to serve at parties and it reheat well. It's a bold and zesty dish packed with Cajun jambalaya flavours!

Jambalaya is a popular Louisiana-origin dish of Spanish, French and West African influence, consisting mainly of meat and vegetables mixed with rice. It's hearty, tasty and easy!

Ingredients:

• 650g chicken, cut into bite-size pieces
• 2 tbsp Cajun seasoning
• 3 tbsp olive oil
• 450g chorizo sausage
• ½ onion, diced
• 2 stalks celery, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 2 cloves garlic, minced
• 1 can plum tomatoes, crushed
• 1 tsp oregano
• 2 cups chicken stock
• 1 cup white rice

Method:

Season the chicken pieces with 1 tbsp of Cajun seasoning. Heat 1 tbsp oil in a large skillet over medium-high heat. Once heated, add the chicken to the pan and cook for 5-7 minutes until browned on all sides. Transfer the chicken to a plate.

Heat another tablespoon of oil in the skillet. Add in the sausage, cooking until browned. Transfer the sausage to the plate with the chicken.

Heat the remaining tablespoon of oil in the skillet. Add in the onion, celery and peppers. Season with salt and pepper, and sauté until softened. Add in the garlic and cook for another minute.

Stir in the crushed tomatoes, 1 tbsp of Cajun seasoning, oregano, chicken stock and rice. Bring the mixture to a boil and then reduce to a simmer. Cover the pan and cook for 20-25 minutes or until the rice has cooked and the liquid has absorbed. Stir in the chicken and sausage and cook until everything is heated through. 

Give the jambalaya a good stir. Season with salt and pepper to taste.

Easy Pilau Rice

 An excellent side dish that is perfect for serving with a curry. With only a handful of ingredients, you can make this restaurant-style Indian Pilau at home!

Fragrant fluffy, aromatic basmati rice, packed with flavour and all cooked on the stove, this yellow rice is so much better than take-away and so easy to make at home.

Pilau which also know as pilaf, is rice that has been cooked in broth or stock with other delicious herbs and spices added. It is usually fluffy and packed with flavour. Many countries and regions have their own version of pilau.

The bright yellow rice that we all love gets its colour from turmeric. This earthy ground spice stains the rice that vibrant colour. It also adds depth to the flavour.

Ingredients:

• 2 cups of basmati rice
• 7 cups boiling water
• ½ tbsp salt
• ½ tsp turmeric
• 2 cloves
• 3 cardamom pods, lightly crushed
• 2 inch cinnamon stick

For the onions:

• 2 small onions
• 3 tbsp vegetable oil
• 1 tbsp butter
• ½ tsp black mustard seeds

Method:

Rinse the rice in cols water a couple of times to remove any excess starch.

Place the rice in a bowl and cover with cold water, let it soak for 30 minutes to an hour.

Peel and slice the onions into thin half-moons. Heat the vegetable oil and butter in a large frying pan. Cook the onions over low heat until they have softened and are starting to caramelize. Add in the mustard seeds and stir gently.

While the onions are cooking, pour the water into a large pan and bring back to the boil. Add the salt, turmeric, cloves, cinnamon, and cardamom. Stir to dissolve the salt.

Add the rice to the water and stir gently. Bring to a simmer and cook for 8-12 minutes until the rice is soft. Note that there will be lots of water left in the pan.

Drain the rice, remove the whole spices, and set it to one side until the onions are cooked. Add the drained rice into the onions mixture and gently stir to combine. check the seasoning and add more salt if required.

Chicken Katsu Curry

This restaurant favourite is so simple to make at home. 

Ingredients:

For the chicken:

• 4 skinless chicken breast
• 50g plain flour
• 1 large egg, lightly beaten
• 100g panko breadcrumbs
• sunflower oil, to shallow fry

For the curry sauce:

• 1 tsp sunflower oil
• 1 onion, finely chopped
• 1 inch fresh ginger root, peeled and grated
• 2 garlic clove garlic,crushed
• 1 tbsp medium curry powder
• 2 tbsp plain flour
• 500ml chicken stock
• 1 tbsp soya sauce
• 2 tsp honey

Method:

Bash the chicken breasts between two sheets of baking paper or clingfilm with a rolling pin to flatten them to an even thickness.

Put flour, egg and breadcrumbs into separate shallow bowls. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all chicken breasts are coated. Set aside while you make the sauce.

For the sauce: Heat the oil in a saucepan and fry onion over medium heat for 5 minutes to soften and start to turn golden. Add ginger and garlic and cook for a further minute, then stir in curry powder and flour. Cook for 1 minute, then gradually add stock to avoid lumps forming. Add soya sauce and honey. Bring to boil, then simmer for 10-15 minutes to reduce until thickened. Blitz in a blender to make a smoother sauce, if you like.

Heat a thin layer oil in a large non-stick frying pan over medium-high heat and cook chicken  for 5 minutes on each side or until cooked through. Slice to a thick slices and serve with rice and the curry.

Enjoy!

Nasi Tomato (Tomatoe Rice)

Ingredients:

• 5 tbsp cooking oil
• 1 onion, peeled and diced
• cardomom pods
• 2 cinnamon stick  (2-in) length
• 3 cloves garlic, peeled and crushed
• 2-in ginger knob, peeled and bruised
• 1/2 tsp chilli powder
• tomatoes 3, chopped
• 150g  tomato puree
• 2 bay leaves
• 500g rice, washed and drained
• 1/2 tsp Tabasco sauce
• 4cups chicken stock
• 170g evaporated milk
• 1/2 tsp sugar
• 100g cashew nuts, toasted

Method:

Heat the oil in a pot. Saute onion, cardamon pods, cinnamon, garlic, ginger and chilli powder until fragrant.

Add tomatoes and tomato puree. Stir fry for 2-3 minutes. Put in bay leaves and rice. Mix thoroughly.
Add tabasco sauce, chicken stock, evaporated milk and sugar. Bring to boil and simmer until all the liquid is absorbed.

Cover the pot, cook over low heat for 10 minutes or in the oven for 20 minutes at 180C.
Garnish with toasted cashew nuts and serve with Chicken in Spicy Tomato Sauce (Ayam Masak Merah)

Nasi Briyani (Briyani Rice)

Originally from India, it is called Nasi Briyani in Malaysia and Singapore. Different cultures cook Briyani differently. "Nasi" in malay means rice. Nasi Biryani is usually served on special occasions, such as weddings and festivals. The rice are usually fry with ghee but for health reason, I am using normal cooking oil. Here is a simple Malaysian recipe for Nasi Briyani. Ingredients:

• 500g basmati rice, wash and drain
• 2 tbsp oil or ghee
• 3 cups water
• 1/4 cup yoghurt
• 1 1/2 tsp salt
• 1 big tomatoes, chopped
• a handful of shredded coriander leaves
• 1/2 tsp turmeric powder

Spices (A):

• 5 cardamoms
• 1 star anise
• 5 cloves
• 1 stalk lemon grass, smashed
• 2cm piece cinnamon stick

Fry in oil till crispy and set as side separately:

• 15 shallots, sliced thinly
• 3 cloves garlic, sliced thinly
• 3 tbsp of cashew nuts

For garnishing:

• 3 tbsp of raisins

Method:

Heat oil or ghee in a pot and fry spices (a) on a medium heat until fragrant. Add rice and stir-fry well for about two to three minutes. Add in the water. Add in the salt. Pour in the yoghurt and mix well. Then add in the tomatoes, coriander leaves and the turmeric powder. Increase the heat to high and let the rice boil. Give it a good stir and reduce the heat againto medium. Let the rice boil for another 2 minutes & stir again.

Put on the cover & reduce the heat to the lowest. Simmer the rice for another 4-5 minutes. Off the heat & let the rice settle for another 5-10 minuted before serving as this will make the rice fluffy. If you serve the rice immediately after you switch off the heat, the rice will be very sticky.

When rice is cooked, dish out to serve with a sprinkling of shallots, cashew nuts, raisin and garlic.

California Roll

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Step 7

You need:

• some crab sticks, pull it into strings
• avocado, sliced into strip
• 5 tbsp toasted sesame seeds

For the rice, please refer to the sushi roll method.

http://yummymummyrecipes.blogspot.com/2007/09/sushi-roll.html

Method:

Cover the mat with plastic wrap. Here I use the cling film. (Refer to step 1)

Put a sheet of dried seaweed on top of the mat. Face the gloss side down as shown in Step 2.

Spread sushi rice on top of the seaweed and press firmly. (Step 3)

Sprinkle the sesame seeds over the sushi rice as in Step 4

Turn the sushi layer over so that the seaweed is on top (Step 5)

Place avocado and crab meat lengthwise on the seaweed as shown in Step 6.

Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands. (Step 7)

Remove the rolled sushi from the bamboo mat. Cut the California roll into bite-sized pieces.

Sushi Roll

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Step 4

Making sushi rice

Ingredients:

• 2 cups sushi rice
• 1 3/4 cups water
• 1/2 cup rice vinegar wine (rice seasoning)
• 2 tbsp mirin
• 1/4 cup sugar
• 2 tsp salt

Method:

Wash rice and drain well.

Place rice and water into a rice cooker, turn it on and wait wait for the rice to cook. Allow the rice rest for 20 minutes.

Combine vinegar, mirin, sugar and salt in a small saucepan and set over medium heat until the mixture is hot and the sugar dissolve. Do not allow it to boil.

Fold half of the vinegar mixture into the rice. It should have the pleasantly sweet acidic edge. If necessary, fold in more vinegar mixture.

How to roll into sushi roll:

You need:

• a bamboo mat (makisu)
• dried sea weed (nori sheet)
• crab stick
• cucumber, cut lenght wise
• avocado, cut into strip
• some mayo
• wasabi

Step 1: Put a sheet of nori (dried seaweed) on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet.

Step 2: Place fillings lengthwise on the sushi rice.

Step 3: Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.

Step 4: Press the bamboo mat gently, shaping the sushi roll. Remove the bamboo mat.

Wipe a knife with a wet cloth before slicing sushi. Cut the sushi roll into bite-sized pieces. Serve the sushi roll

Nasi Lemak with Sambal Ikan Bilis

Nasi Lemak is the national dish of Malaysia. It's eaten any time. If you are a citizen of Malaysia, you'll eat Nasi Lemak at breakfast, lunch, dinner...... Any time of the day! It's cooked in coconut milk, with pandan leaves and even ginger or a stalk of lemon grass. Nasi Lemak is available on almost every street corner and in almost every local-themed restaurant, served with everything from chicken to beef to cuttlefish.

Sambal Ikan Bilis ingredients:

• 3 big onions, cut into half & sliced
• 1 cup of anchovies (ikan bilis), washed & dry with kitchen towel
• 1 tbsp tamarind paste, add 1/4 cup of water & squeeze for juice
• 11/2 cups of cooking oil
• 1 cup of water

Blend together:

• 10 dried chillies, soaked till soft
• 5-6 shallots
• 2 cloves garlic
• 1/2 tsp prawn paste (belacan), optional
• salt & sugar to taste

Method:

Heat the cooking oil. Fry the ikan bilis until crisp and put aside.

Using the same oil, fry the grounded ingredients until fragrant. Add in the slice onions and stir well to coat. Add in the tamarind juice, salt, sugar and water.

Cook stirring occasionally until the gravy is thickens. Add in half of the ikan bilis and mix well. Reserve the other half of the ikan bilis for garnishing.

Serve with steaming hot Nasi Lemak.

Nasi Lemak Ingredients:

• 2 cups of rice
• 2 pandan leaves (screw pine leaves)
• salt to taste
• 2 cups of coconut milk
• 1 cup of water

Method:

Clean the rice and drain.

Put the rice in a rice cooker. Add in the coconut milk, water, pandan leaves. Finally add in salt.

If desire, you can also add in some sliced ginger.

Serve with hard-boiled eggs, cucumber, sambal ikan bilis and some peanuts.

Loh Mai Kai

Ingredients:

• 250g glutinous rice-washed and soaked for 4 hours, steam for 30 minutes
• 1½ cups of water
• 150g chicken meat
• 15g Chinese mushroom, soaked and cut into thin slices
• 1 Chinese sausage (lap cheong), optional
• 4 shallots, sliced

Seasoning (A):

• 1 tsp light soy sauce
• 1 tsp sesame oil
• 1 tsp ginger juice
• 1 tsp oyster sauce
• 1 tsp sugar
• ¼ tsp pepper
•  ¼ tsp salt
• ½ tsp dark soy sauce
• 1 tsp oil
• 1 tsp corn flour

Seasoning (B):

• 1½ tsp light soy sauce
• 1 tsp pepper
• ½ tsp salt
• 1 tsp sugar
• 2 tbsp oil
• 1 tsp sesame oil
• 1 tsp dark soy sauce
• ½ tsp Five Spice powder (ng heong fun)

Method:

Cut chicken into slices. Marinate with seasoning (A) for 2 hours.

Heat oil in a wok and sauté shallots till soft and fragrant. Add mushroom slices and stir-fry quickly, then dish up.

Add cooked glutinous rice and seasoning (B) and water. Stir fry well for 5 minutes.

Greased a bowl that big enough. Put in fry shallots, mushroom slices, Chinese sausage and seasoned chicken. Fill up with glutinous rice and press down the rice. This is to compact the rice.

Steamed for 45 minutes. Then turn over the rice bowl onto a plate and serve with chilli sauces.

Claypot Chicken Rice (Nga Po Fun)

This rice is usually cooked in a clay pot. As I do not own one, I decided to cook it in the rice cooker.

Ingredients:

• 3 cups of rice, washed and drained well
• 4½ cups of water
• 1 piece of boneless salt fish , chopped

(A):

• 1 tbsp oil
• ½ tsp sugar
• dash of pepper
• 250g deboned chicken meat

(B):

• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
•  tsp pepper
• ¼ tbsp fresh ginger juice
• 1 tsp sugar
• 1 tbsp sesame oil
• 1 tsp cornflour
• 3 black mushrooms, soaked till soft and cut into thin slices
• 25g Chinese sausage (optional), sliced thinly

Seasoning (mix together):

• 1 tsp light soy sauce
• 1 tsp sugar
• ¼ tsp pepper
• 1 tsp sesame oil
• 1 tsp garlic oil
• ¼ tsp dark soy sauce

Method:

Marinade chicken with (B) for 1 hour or overnight. Marinade salt fish with (A) and leave aside for 10 minutes.

Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat. Add mushroom slices, sliced Chinese sausage and seasoning. Dish out and put aside.

Mix rice with water. Put rice into an electric cooker and cook rice as usual. After seven minutes, or when rice is almost cooked and dry, add stir-fried chicken meat and the marinated salted fish. Continue to cook till rice is completely cooked. Dish rice into a serving bowl and garnish with chilli strips and chopped spring onions.

Serve hot.

Paella

Paella is a one of the world's most famous rice dishes, and this version is a seafood extravaganza. Traditionally, paella is prepared in a paellera (a wide, shallow pan with looped handles) and cooked over an outdoor fire. However, it's easy to cook paella to authentic perfection in your own kitchen over the stovetop. The following paella recipe serves 4.

Ingredients:

• onion, finely chop
• 1 red capsicum (red pepper), dice
• 5 garlic, finelly chop
• 2 tbsp fresh flat parsley, finelly chop
• 2 cups of canned peeled tomatoes, mashed with a fork.
  

Preparing the safrito:

Sofrito is a Spanish tomato and onion sauce which is used as a flavor base for a variety of dishes, including paella. Put in 2 tbsp extra virgin oil in a pan over a medium fire. Add in chopped onion, flat leaf parsley and 3 of the finelly chopped garlic for 6 minutes. Stir occasionally. Add in the pureed tomatoes and and 2 tsps of smoked paprika and cook until all the liquid from the tomatoes has evaporated and the safrito has the consistency of jam.

Preparing the seafood:

While the sofrito is cooking, place the mussels in a saucepan with half a cup of simmering water. Cover and steam on a low heat for 5 minutes. Remove mussels and set aside, discarding any that haven't opened.

Heat 1 tablespoon of extra virgin olive oil in the paella pan over a medium-high heat. Add the remaining clove of chopped garlic and the shrimp and cook for 1½ minutes, tossing continuously. Add the squid rings and cook for a further 1½ minutes. Remove the shrimp and squid from the paella pan and lightly season with salt and freshly ground black pepper. Cover and set aside.

Method:

Heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the diced red peppers for 5 minutes, stirring occasionally.

Add the sofrito back to the pan along with 1½ cups of Spanish rice and cook for a minute, stirring to coat the grains.

Add 3 cups of heated fish or chicken stock*, 1½ teaspoons sea salt and ½ teaspoon freshly ground black pepper. Stir to combine, and bring to a rolling simmer. Cook for 10 minutes, uncovered without stirring. (To make sure the rice cooks evenly you will need to regularly move the paella pan around the heat source, or you can stradle the paella pan over two burners.)
Lower the heat and continue cooking

Lower the heat to a gentle simmer and cook for a further 15 minutes without stirring. After 15 minutes, turn the heat up to medium-high for a minute or so until you can smell the rice toasting at the bottom, then remove the paella pan from the heat.

Push the reserved shrimp, mussels and squid into the cooked rice, and scatter with half a cup of defrosted green peas. Cover the pan with foil or a clean cloth, and let the paella rest for 10 minutes. Serve with lemon wedges

Present the paella in the pan at the table with lemon wedges on the side for drizzling.

*you may make your own fresh stock or otherwise use the ready available stock from supermarket.