Nasi Dhal

HB ventures with various types of foods in his nature of job. I am not sure where exactly did he have the chance to taste this Nasi Dhal but that was exactly what he requested to eat when asked what he wanted for lunch last week (my mistake for asking!;-D). So, this loyal wife browsed the net & somehow was attracted to the one posted by Gemini Girl (thanks!). Perhaps knowing that the recipe is one of our 4th Prime Minister's favourites caught my attention. Not that I am a big fan of him or anything but I am aware of his perfection character. Hence, his choice must have been a good one. Right?

OK here we go. First is of course to attend to the dhal. I was advised by a Paki descendant friend to use the Australian Dhal or also called as praphu dhal. This dhal does not need to be soaked overnight. Merely boil for 45 minutes or until tender.

Before

After

Soak 2 & a half cup of Basmathi Rice together with the dhal & 2 tsp of turmeric powder for 15 minutes.

In a pan heat ghee & cooking oil, a tbs of each.

Sautee the spices - a cinnamon stick, 2 cloves & 2 star anise together with 2-3 sliced shallots, 1-2 sliced garlic & an inch of ginger-sliced

Until fragrant & golden

Transfer the sauteed ingredients into a rice cooker. Add in the drained rice together with the dhal.

Don't forget pandan (screwpine) leaves for fragrant.

Pour in 5 & a half cup of water. Dilute 2 tbs spoon of coconut milk in any of the 5 cups. Add salt to taste & leave the rice to cook.

I present to you Nasi Dhal

Serve hot with Ayam Masak Merah or even Kari Ayam.

Nasi Lemak

Nasi Lemak is a common breakfast meal served in Malaysia. It is not really my favourite though. I go for toast. Simpler & less the cholesterol. Anyhow, I will never in this world refuse my mom's nasi lemak. She makes the best both the rice & the sambal.

My mom loves to use basmathi rice for this recipe. Other types of rice should be OK, as long as the measurement of water or in this case coconut milk is ample.

First is to wash the rice & transfer to a rice cooker. Since I'm using basmathi the ratio is 1 : 1.5 which means 1 cup of rice needs 1 & a half cup of coconut milk.

Add in a little bit of salt & pandan leaves for aroma. Switch on the rice cooker.

Rice is almost ready.

Here is the Nasi Lemak.

What is nasi lemak without the sambal (spicy condiment). I prepare my sambal with lots of shallots.

Blended shallots.

Saute the blended shallots with ample cooking oil.


Once turning brownish, add in chilly paste.




Stir well & add in chopped onions.



Keep stirring until the paste is cooked. Add salt to taste & your sambal is ready.



This is how I like my nasi lemak served with my favourite condiments - cucumber, fried anchovies, fried egg & fried chicken.

Chicken Rice

Here is my family's favourite menu. It is really easy to cook, perhaps the preparation would take some time. This chinese cuisine might differ from others. But to me, this one is the best as it was the chicken rice my mother used to prepare for my siblings & I when we were kids. First is to marinate the chicken. There are many ways to prepare the chicken. Some prefer to roast, bbq or even steam... but I prefer my chicken fried. The chicken marinated with turmeric powder, salt & honey.

Put aside the marinated chicken. Next is to get the soup (chicken stock) ready. Saute some sliced shallot, garlic & ginger. Once golden & fragrant, add in chicken carcass. Stir for a few minutes & pour in water. Let simmer. Add salt to taste.

While waiting for the soup to boil, we can prepare the rice. First is to heat butter or margarine on a pan. Put in sliced garlic & ginger, with a 2 cm cinnamon stick & a couple of cloves. Saute until golden.


Transfer the ingredients from the pan into a rice cooker. Join in the rice & stir together with the sauted garlic, ginger & spices.


Next is to add in the soup prepared earlier. The measurement is 1 : 2 that is a cup of rice, 2 cups of soup. Put in pandan leaves for the aroma & a little bit of salt. Cover the rice cooker & wait.

Now take out the marinated chicken. Deep fry the chicken.


For the chilly sauce, blend fresh chillies with some garlic. Cook in a pan with half cup of water. Next add in ketchup, sugar & salt.


My soy sauce is rather simple. I simply use the sweet soy sauce which I get in the supermarket & add a half cup of the soup.


Now the chicken rice is ready to be eaten. Do not forget the vegetables. Cucumber, lettuce & tomato, served raw with the sauce prepared.

Wardah indulging in her favourite food.

Nasi Tomato

Everyone knows what tomato is but nasi is rather foreign to some of you. Nasi is in my language, Malay Language. In English it is known as rice. This menu is another favourite of my family especially the girls. I always have to cook extra because they will definitely eat more than usual. Here is the process of making Nasi Tomato, a recipe from my mother.

Heat about 2-3 tablespoon of margarine. I normally use margarine but I think butter is okay too.


Then add in sliced shallots & garlics, also half stickof cinnamon stick. Stir-fry until turn golden.


Next, slice 3 fresh tomatoes & join to the pan. Cook until the tomatoes soften.


Transfer the cooked tomato paste to a rice cooker. Pour in adequate water, 2 tablespoon of coconut milk or fresh milk, a little bit of salt & of course the uncooked rice.


Don't forget to throw in pandan leaves tied in double knots. This is to bring the sweet fragrant to the rice.


Now you have it, Nasi Tomato. Great to be eaten with my next meal, Daging Masak Kurma.