Purple Kaya Kuih (Kuih Pulut Tartar)

Ingredients:

100 g glutinous rice
25-40 ml coconut milk
2/3 tsp salt
1/2 tbsp sugar
2 tbsp purple sweet potatoes cubes
1 tbsp water

Kaya for serving

Method:

Rinse rice with water and soak overnight in fridge, drained.

Steam purple sweet potato cubes with a spoonful water for 20 min, reserve the purple water.

Pour 2/3 rice into one steaming tray and 1/3 rice wetted with few drops of purple water into another tray, steam at low flame for at least 20min or until the rice is softened, stirred twice in between.

Dissolve salt and sugar into coconut milk and mix 2/3 part into white portion and 1/3 into the purple portion, steam for another 10 min or until rice is cooked throughly.

Remove rices from steamer and mix two portions into a baking paper lined tray, give a few stirs with chopsticks.

Press the rices strongly with palm to a smooth texture, press with a heavy container on top and set aside to cool until set.

Cut into bite size with wetted knive and serve with kaya （pandan coconut jam）

Yields 6 pieces kaya kuih

Oriental Eggs Fried Rice

Ingredients:

1 bowl cooked rice
2 eggs
1 carrot, finely chopped
2 stalks spring onion, chopped
2 tbsp white rice vinegar
2 tbsp rice wine
2 ½ tsp salt or to taste
5 tbsp oil

Method:

Cook rice 1 day ahead and keep in refrigerator covered to prevent sogginess fried rice.

Heat 5 tbsp oil in a wok or non-stick deep pan over medium heat, scramble eggs till golden yellow.

Add-in carrot and stir-fry for short while or till almost cook-through.

Add-in cooked rice and stir fry for about 1 minute to spread out rice grains.

Pour-in vinegar, wine and seasoning with salt, stir-fry to incorporate.

Sprinkle-on spring onion and continue stir-fry for another short while or till aroma.

Dish-up and best serve hot immediately.

Chinese Fried Rice

Ingredients:

1 cup cooked rice, cooled
3 tbsp oil
2 cloves garlic, chopped
1 tbsp grated fresh ginger (1 ½ inch)
1 onion/shallot, chopped
1 egg, lightly beaten
1/2 cup Chinese chives, cut into 1 ½ inch length

Seasoning:

2 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tbsp Shao Hsing wine or any others rice wine
1/3 tbsp sambal omelek chili paste or to taste
1 tsp sugar or to taste
1/2 tsp white pepper powder or to taste
1 tsp salt or to taste

Sprinkle:

1 tsp sesame oil
1 tbsp crisp fried shallot

Method:

One day before, cook rice and keep in refrigerator covered to prevent sogginess fried rice.

In a bowl, mix together all the seasoning ingredients and set aside.

Heat oil in a wok or non-stick deep pan, saute garlic and ginger till fragrant and start to golden brown (about 3 minutes)

Add-in onion and continue stir-fry until aroma (another 2 minutes).

Add-in cooled cooked rice and stir fry for about 1 minute to spread out rice grains.

Pour-in seasoning mixture, stir-fry till all the ingredients are well incorporated.

Scrape rice to side, pour egg into middle and stir quickly to scramble the egg.

Cover scrambled egg with side rice, sprinkle-on chives, continue stir-fry to spread the egg and till chives just right cooked thoroughly (adjust the taste accordingly).

Dish-up, stir-in sesame oil, sprinkle-on crisp fried shallot and best serve hot immediately.

Spicy Seafood Paella

Ingredients:

2 tbsp extra virgin olive oil
1 clove garlic, chopped
1 onion, chopped
1 red chili, chopped
2 tomato, peeled, cut in half and grated
1 ½ cup rice, best use with long-grain or parboiled type, washed and drained well
1/2 tsp ground turmeric powder or 1/4 tsp saffron with 300 mL white wine
1 ½ cup chicken/fish stock
400 g seafood mix
1/2 cup canned/frozen birds eyes peas
2 tbsp fresh parsley
1 lemon, finely grated the rind
1 ½ tsp salt or to taste
1/2 tsp black pepper or to taste

Method:

Dissolved turmeric powder in stock (if using turmeric powder) or alternatively toast saffron gently in a small pan till aroma, pour-in wine and bring to boil, remove from heat (if using saffron); set aside.

Heat oil in a pan over medium high heat, stir-fry garlic and onion till fragrant (about 2 minutes).

Add-in rice and chili, stir-fry for about 2 minutes.

Add-in grated tomato, stir for short while, remove from heat and transfer the rice mixture into rice cooker.

Pour-in stock and saffron solution (if using saffron), let simmer covered for about 10 minutes.

Stir-in seafood mix, peas, parley, lemon rind, salt and pepper.

Continue to simmer covered till rice is cooked (another 5-10 minutes), adjust the taste with salt and pepper when the rice still warm.

Serve warm.

Chicken Biryani Rice

Ingredients:

3 cups rice, washed and drained
1 kg chicken, cut into bite size
250 g plain yogurt
1 (100g) bag biryani masala (thanks to Aamir for this Pakistani masala)
1 cup oil or ghee
4 onion, sliced thin
4 ripe tomatoes, cut into cubes
3 tbsp salt or to taste
6 cups hot water (or water level is about 1 inch about the rice surface)

Method:

In a large bowl, marinate chicken with yogurt and masala for at least 30 minutes.

In a wok, heat oil and stir-fry onion till fragrant and golden brown.

Add-in marinated chicken, stir-fry for about 3 minutes.

Cover and leave to simmer till chicken is tender and cook-through, stir occasionally.

Add-in tomatoes, rice and salt, keep stirring for another 5 minutes.

Add-in water, cover and let simmer over low heat till rice is tender and cook-through.

Turn-off heat, uncover to evaporate extra water moisture.

Mix well and serve hot.