400g grated coconut
200ml warm water
30g dried chilies (ground finely)
40g dried shrimp (ground finely)
10g turmeric (ground finely)
2 candlenuts (buah keras – ground finely)
200g yam beans (bang kuang – cut into strips)
50g long beans (cut into 5cm lengths)
50g cabbage (cut into pieces)
20g lemon grass (crushed)
40g galangal (crushed)
200g bean curd cake (cut into 4 pieces, deep fried till golden)
800g compressed rice cakes (cut into pieces)
2 hard-boiled eggs (shelled, halved)
4 tbsp grated coconut (stir-fried in dry pan till golden)
salt to taste

Method:

Combine grated coconut with warm water. Squeeze out coconut milk. Heat 6 tbsp oil in wok till hot. Stir-fry ground dried chilies, dried shrimp, turmeric and candlenuts till fragrant. Pour in coconut milk and bring to boil over moderate heat. Add yam beans, long beans, cabbage, lemon grass and galangal. Cook till vegetables are softened. Stir in deep-fried bean curd cake and salt. Arrange compressed rice cakes on serving dish. Add vegetable curry then sprinkle with grated coconut. Top with halved eggs. Serve with chili pate for those who like it hot.

How to make compressed rice cakes:

Rinse broken rice and soak overnight in water. Drain the following day. Line a metal tin with banana leaf or cloth then pour in the rice. Place the metal tin in a pot of boiling water and boil for 60 minutes. Leave it to cool completely before cutting it into pieces.

3 cups bashmati Rice
1/2 cups Coconut milk
3 cups Water
4 Pandan leaves, cleaned and knotted

Ingredients A – for sweet chili paste:

Dried chillies, softened in water and pounded finely
Shallots
Shrimp paste

Ingredients B:

2 tbsp Sugar
1 tbsp Tamarind, soaked in 4 tbsp water, squeezed and strained
Salt to taste

Method:

Sweet chili paste.
Heat 8 tbsp oil in a wok and fry chili paste till fragrant. Add ingredient B and continue to cook till paste thickens. Cool and serve with coconut rice.

Coconut rice

1. Wash the rice and drain.
2. Mix coconut milk with 3 cups of water and 1 tsp salt.
3. Add coconut milk and pandan leaves to rice, cover and cook. When rice is almost dry, lover the heat. Let rice stand over low heat for 15-20 minutes. Serve hot or cold with fried peanuts, crispy anchovies, cucumber slices, omelette and sweet chili paste.

6 cups basmathi rice ~ washed and drained
2 cups corn kernel
1 cup evaporated milk
8 cups water
2 tablespoons kurma powder
2 fresh tomatoes ~ blended
3 tablespoons ghee
1 bunch masala (corriander leaves)
pandan leaves ~ tie into a knot
salt and sugar to taste

Ingredients B:

• 5 shallots ~ sliced thinly
• 3 garlics ~ sliced thinly
• 2 cm fresh ginger ~ sliced thinly
• 2 cm cinnamon stick (kulit kayu manis)
• 2 star anise (bunga lawang)
• 5 cloves (cengkih)
• 3 cardamons (buah pelaga)

Method:

1. Heat the ghee in the rice cooker pot. Add in ingredients B and pandan leaves. Saute till fragrant.
2. Add in the kurma powder. Stir well.
3. Add in water, salt, sugar, blended tomato and evaporated milk. Stir well and leave to boil.
4. When boiling, put in the rice, corn kernel and masala leaves. Mix well.
5. Remove from heat and put the pot onto the rice cooker. On the cooker and leave to cook.

** Best serve with Rendang, Chicken Curry, Chicken Kurma & Ayam Merah!! :P

• 500g rice, wash and drain
• 2tbsp oil or ghee
• 2 3/4 cups water
• 1/4 cup evaporated milk or yogurt
• 1 1/2 tsp salt

Spices (A):

• 6 cardamoms
• 1 star anise
• 6 cloves
• 2 stalks lemon grass, smashed
• 2cm piece cinnamon stick
• 2 pandan leaves, knotted

Fry in oil till crispy:

• 15 shallots, sliced thinly
• 3 cloves garlic, sliced thinly

Method:

1. Heat oil or ghee in a wok and fry spices (a) until fragrant. Add rice and stir-fry well for about 2-3 mins, then transfer rice into an electric rice cooker.
2. Add water, evaporated milk or yogurt, pandan leaves and salt, then switch on the rice cooker.
3. When rice is cooked, dish out to serve with a sprinkling of shallots and garlic.
4. Best serve with Dalcha, Acar & Chicken Kurma!! Try it and u’ll Not Regret! :P
   

• 2 cups Basmati rice or long grain rice (washed and drained)
• 2 tablespoon tomato paste
• 3 tablespoon ghee
• 15 small onions, sliced
• 1 cup water
• 1 can of evaporated milk

Spices:

• 4 candlenuts, ground
• 2 star anise
• 3 cloves
• 1 piece cinnamon bark

Garnishing :

• Fried onions
• spring onions
• celery

COOKING METHOD

1. Spoon in the ghee into the cooking pot and allow to cook for a minute.
2. Add in all the spices and cook for about two minutes.
3. Then mix in the rice, and cook for also about 2-3 minutes.
4. Then add water, milk and tomato paste and mix and blend them together with the rice. Boil the mixture until the rice is fully cooked.
5. When the rice is cooked, serve with the garnishings.

The taste of this traditional rice dish is sweeter because of the tomato paste (sometimes tomato puree is used) blended and mixed with the rice. Sometimes too, raisins and cashew-nuts are added into the mixture to give a more varied taste. This delicious yellowish-red colored rice is normally eaten or taken with the rendang chicken and beef, opor daging, pineapple patcheri, dalcha, and other traditional dishes of the Malays.

** Best serve with Chicken Tandoori!! Urm, yummy2. I’ll bet u’ll lick ur fingers! ;)