#203 : Cous-cous with Chicken in tomato sauce: recipe #141

We went grocery shopping at the Supa Save the other day and I bought a box of cous-cous. I have never bought cous-cous before, so I followed the instruction on the packet carefully: Heat butter, add couscous and stir to coat, add stock, bring to a boil, reduce heat to lowest setting, cover and cook. I replaced the butter with extra virgin olive oil and used water and chicken stock instead of stock instead. I cooked the chicken according to the recipe below. My hubby, Auni and I loved it. Dayini refused to eat it, instead she ate the chicken with rice. Similar to cheese and tempe, Cous-Cous taste must be acquired before you loved it. I am a very adventurous when it comes to food as long as the food is of a plant origin. I cannot picture myself eating ostrich or shark. Anyway, heres the recipe for the chicken sauce.

Ingredients
300g boneless chicken pieces - cut into small pieces
2 small cans tomato sauce ( up to you)
garlic-chopped
onion-chopped
extra virgin olive oil
salt
black pepper
cinnamon powder
nutmeg powder
Italian herbs (dry).

steps:
Heat oil in wok
add in the garlic and onion and fry till fragrant
add in the chicken , cover the wok, till chicken juice came out
add in the sauce and the rest of the ingredients.
simmer for about 15-20 minutes
adjust seasoning and dish up

#189: Nasi Dagang : recipe #134

T his recipe was taken from MamaFami's fotopage. I never had Nasi Dagang before, but was very curious about it because in Malaysian TV, kalau bab makan-makan, mesti ada mention pasal Nasi Dagang. So out of curiousity, I cooked this and this time is my 3rd time and I guess more to come..
Ingredients:
3 cups fragrant rice - washed and drained
1 cup glutinous rice ( pulut) - washed and drained
2 shallots- sliced
1 tbsp Halba
salt
enough santan to cook the rice

steps:
mix all ingredients in a rice cooker and cook until rice is fluffy. dish up

#186: Nasi Minyak : recipe#132

Ingredients:
3 cups rice - washed and drained
1 inch cinnamon stick
1/2 tsp turmeric powder
1/2 large onion + 1 clove garlic- blended
1 cup fresh milk
water to top up the milk
1 tbsp ghee
salt and chicken stock powder to taste

Step:
1. In a pot, heat the ghee, add more if you want a more oily rice.
2. Add in the cinnamon stick , fry till fragrant
3. Add in the blended materials and the turmeric powder. stir to combine
4. Add in the rice- fry till rice appear transparent.
5. Add in the milk , water and the seasoning. Bring the rice to boil, then transfer to the rice cooker/ lower the flame - adjust seasoning, add more water if you think the rice is a bit dry.
6. Cook the rice till fluffy. Dish up

#111 BRIYANI CHICKEN RICE: RECIPE#78

Auni loves to eat "Nasi Briyani". Today, I cooked this especially for her. I used the "Faiza Briyani Powder" I bought the other day at Tg Bunot Hua Ho Mall. I never used this powder before. So, What's the end product like?. DELICIOUS.... Auni Had her third round already! :) here's the recipe:

Ingredients:
1 whole chicken- skin and fat removed, cut into small pieces, cleaned.
3 cups Basmati rice, washed and strained

A- blended together:
5 shallots
5 garlic
1/2 large onion
3 pcs ginger- garlic size

B- others
4 tbsp Faiza Briyani curry powder
1 cup skim milk ( for chicken) , 1cup for rice
4 dsp tomato sauce
juice of 1 lime
1 dsp honey
1 handful fried shallots
seasoning:
chicken stock powder and salt
water


steps: A: cooking the chicken
1. Heat wok, add in oil
2. Add in A, add in the briyani powder and a little water, stir to mix, and fry till fragrant.
3. Add in chicken, reduce flame, cover the wok, cook for another 10 minutes
4. Add in the tomato sauce, honey, milk chicken stock powder.
5. Cook till chicken is done, add seasoning and add in the fried shallots. stir to mix
6. Transfer the chicken to another container, leave some of the gravy in the wok.

B: cooking the rice
1. Heat the wok again, Add rice to the gravy in the wok, stir to mix.
2. Add in the milk and about 2 cups water ( the amount of water depends on you, if you want softer rice, add in a bit more)
3. Add in salt and seasoning and boil rice until the rice looked starchy before transferring the rice to the rice cooker. Do ensure the rice has enough fluid for it to cook well.

#73 Chicken Rice : recipe #52

Over the years I've cooked a number of Chicken rice versions and so is Mamafami. I cooked this as a result of reading Sarina's and Ihsan's blog. The rice looked so delicious that I need to cook for my family as well. Chicken rice is a complete meal as it is served with soup, sliced cucumber, chicken and the sauces. Today's chicken rice recipe is a combination of the many versions of chicken rice I cooked over the years. Hope you enjoy it as much as we did :)

First, make the broth:
Ingredients:
500g chicken (skinned and fat removed),
1 litre water
7 pcs ginger ( garlic sized)
salt and pepper to taste

- put all ingredients in a pot,
- cook until broth boils and off the flame
- cover the pot and do not open the lid for 15 minutes ( to make the chicken tender)

secondly, cook the rice
Ingredients:
3 cups rice- washed and drained
3 cups broth
4 shallots-sliced
2 clove garlic-sliced
1 piece ginger (garlic sized)-sliced
1 tsp pepper
1 tsp salt ( more if needed)
1 dsp chicken stock powder
1/4 tsp sesame oil
1/3 cup oil

steps:
-heat oil in pot
-fry shallots, ginger and garlic till fragrant
- add in the rice, fry till rice transparent
- add in the broth and the seasonings
- when rice boils, lower the flame, cover lid and cook till done. Alternatively, transfer the rice into a rice cooker.

thirdly: prepare the chicken
- cut chicken into small pieces.
- you can serve them as it is or you can season and deep fry them
-alternatively, you can bake them( see Ihsan's blog)
- however today I placed all the cut chicken into a casserole, put sliced garlic and large onion , I add 1 dsp of oyster sauce and 1/4 cup of the broth before cooking the chicken in the microwave oven for 4 minutes.

fourthly: making the soup
- top up the remaining broth with water
- season it with chicken stock powder
- add fried shallots and chopped spring onions

fifthly: making the soya sauce dip;
mix the following:
- 1 dsp light soya sauce+ 1 dsp sweet soya sauce+ 1/4 cup water + 1/2 tsp sesame oil

lastly : making the chili sauce * also yummy with "cucur udang" and steam boat dishes :)
Ingredients:
3 red chili
2 cloves garlic
1 dsp oyster sauce
-blend the above ingredients and cook until boiling. Once boiled, add the following:
1 tsp salt
2 tsp sugar
1 tsp vinegar
- continue cooking till sugar dissolves.

~~~~ serve the rice set with sliced cucumber~~~ Happy eating !!!!