Cooked using rice cooker
Recipe is from Xanders Kitchen with some adjustment
What you need:
4cups rice (rice cup)
250ml thick coconut milk
enough water to make it the liquid quantity to cook 4cups of rice
1 1/2 tsp turmeric powder
1 lemongrass, bruised and cut into 2parts
3 pandan leaves, tie into knot
3 daun salam
a thumb size of blue ginger (lengkuas), bruised lightly
2 tsp salt
Method:
- Wash rice and mix in turmeric powder, lemongrass, pandan leaves, daun salam and blue ginger
- Mix in water and coconut milk and pour into the rice
- Add in salt, mix well and transfer to rice cooker. Start cooking
- When it's switched to 'Keep Warm' mode, fluff up the rice
For turmeric fried chicken, recipe is from Diah Didi with my own adjustment
What you need:
1 kampung whole chicken, cut into parts
500ml coconut water
500ml water
2 daun salam
2cm blue ginger (lengkuas), bruised lightly
Blend together:
7 shallots
4 cloves of garlic
4 candlenuts, chop and dry fry
1tsp coriander seeds
1/2 tsp chicken stock powder
1tsp gula melaka
1.5tsp salt
Method:
- Mix in chicken, both waters and blended paste into a wok. Add in daun salam and lengkuas
- Bring to boil and after it's boiled, let simmer until almost all liquid absorbed. Stir occasionally to prevent the bottom of the wok from getting burnt
- Heat oil and deep fry chicken
No comments:
Post a Comment