Porridge with Spices

Taken from Tumix
Serves 3-4 persons

Ingredients:

• 300 gm rice
• 250 gm fresh prawns
• 25 gm dried prawns
• 200 gm fish fillet
• 1 whole coconut (for 2 cups thick and 2 cups thin coconut milk)
• 1 big onion
• 20 stalks basil leaves
• 1 tsp fenugreek
• 1 tbsp Tumix Ikan Bilis
• Salt to taste

To be blended:

• 1 tsp white pepper
• 8 shallots
• 5 cloves garlic
• 1.5 cm ginger

Method:
Clean the fresh prawns. Blend dried prawns and fish fillet. Wash the rice. Boil for an hour. Add thin coconut milk, fenugreek, Tumix Ikan Bilis and blended ingredients. Stir for 5 minutes. Add fresh prawns, onions and basil leaves. Leave to boil for 1/2 hour. Add thick coconut milk. Leave to boil before serving.

Malacca Chicken Rice Balls by Coco Chiang

Taken from Astroview May 2010

• 1 cup of chicken oil
• 5 cloves of garlic, diced
• 3 shallots, diced
• grated ginger (amount should be roughly equivalent to the shallots)
• 2 strips of pandan leaves, folded
• fragrant Thai rice (enough for 10 people)
• 6 cups of chicken stock
• 3 tsp of chicken powder or granules (use crushed chicken stock cubes in the absence of granules or powder)
• salt to taste

Method:

1. Preheat your wok. Add about 2 ladles of chicken oil and set aside the remainder
2. Stir-fry shallots, garlic and ginger till fragrant
3. Add pandan leaves and butter
4. Once the butter has melted, add the rice and stir-fry
5. Once the liquid has been absorbed by the rice, transfer the contents of the wok to a rice cooker
6. Add the chicken stock, chicken powder and salt to taste
7. Cook for 30 mins
8. Once ready, stir the rice so that it doesn’t clump up
9. Scoop out individual balls of rice using a metallic spoon and lay them on a plate
10. Coat your hands lightly with the remaining chicken oil and shape the balls of rice into perfect spheres by rolling them to and fro between your palms
11. Serve the rice balls with steamed or roasted chicken

Home-cooked: simple fried rice

What you need:

• Overnight rice
• Shallot, minced
• Garlic, minced
• Egg
• Salt and pepper to taste

Heat up oil in wok. Add in minced shallot and garlic, cook until fragrant. Season with some salt first, to avoid seasoning later as it might be clumpy in rice. Break the egg into the wok and fry it together until almost cook. Add in the cold, overnight rice. Stir-fry all together until cook. Season with pepper and serve. It’s a must for me to eat it with tomato ketchup as the taste blends together.

Rainbow Porridge by Emily Teo

Preparation: 15 mins
Cook: 45 mins
Serves: 4

300 gm chicken fillet, skinned and sliced
1 tsp soy sauce
1/2 tsp sesame oil
Salt to taste
Pinch of pepper
1 cup rice, washed
1 can clear chicken broth
7 cups water
1/4 cup barley, washed
1 cup diced sweet potato
1/4 cup canned red kidney beans, drained
1/4 cup canned ginkgo nuts, drained
1/2 cup dried mushrooms, soaked in water for 20 mins, stalks removed and cut into thin slices
1/2 cup frozen green peas
Chopped spring onions to garnish

Method:
1. Marinate chicken with soy sauce, sesame oil, salt and pepper. Set aside
2. Boil rice with chicken broth and water for 10 mins, stirring every 5 mins. Add barley and sweet potato; continue to cook for 20 mins, stirring occassionally
3. Add kidney beans and ginkgo nuts; continue to boil till soft, about 10 mins
4. Reduce fire to low. Add mushrooms, green peas and chicken; simmer till chicken is cooked
5. Serve hot, garnished with spring onions

Oriental Rice Salad by Lombardo & Bui

Marinate 1 cup of 1/2 inch diced cantaloupe in:
1/3 cup vegetable oil
1 tbsp sesame oil
1/4 cup balsamic vinegar
1 tbsp minced garlic
1 tbsp grated ginger
1 tbsp chopped fresh cilantro
2 tsp soy sauce
- Set aside

Mix 4 cups cooked rice with 1/2 inch dices of:
1 red pepper
1 green pepper
1 tomato

Add:
2 chopped scallions
1 cup bean sprouts
- Combine melon, marinade and rice mixture
- Toss well
- Transfer to serving bowl
- Garnish with cantaloupe slices
- Sprinkle with chopped pecans

Serves 4 - 6

Grilled Mackerel with Soy Sauce and Garlic Rice by KNORR

Preparation: 20 mins
Cook: 20 mins
Serves: 4

2 slices mackerel fillet, about 250 gm each
1/4 cup fried garlic
4 stalks spring onions, cut finely

Garlic Rice:
2 KNORR Chicken cubes
2 cups Japanese rice, washed
2 cups water

Sauce (mixed well):
1 tsp KNORR No Added MSG Ikan Bilis Seasoning Powder
4 tbsps thick soy sauce
4 tbsps sugar
4 tbsps apple juice

Method:
1. Put all garlic rice ingredients into a rice cooker to cook
2. Meanwhile, combine all the sauce ingredients and cook over low fire until it thickens. Leave to cool. Marinate fish in sauce for 30 mins
3. Lightly grease an ovenproof dish. Place marinated fish on it and grill 3 mins on each side, basting fish with leftover sauce
4. Once rice is cooked, add fried garlic and fluff rice with pork. Serve fish with garlic rice sprinkled over with spring onions

Pilaf Rice with Nuts and Fruits by KNORR

Preparation: 20 mins
Cook: 30 mins
Serves: 4

1/4 cup dried figs, chopped coarsely
1/4 cup dried apricots, chopped coarsely
1/4 cup pitted prunes
6 tbsps butter
1/4 cup slivered almonds
1/4 cup pine nuts
2 cinnamon sticks
6 cloves
1/2 cup chopped onion
2 cups long-grain rice
1/2 tsp turmeric powder

Seasoned Stock (mixed well):
3 tbsps KNORR No Added MSG Chicken Seasoning Powder
3 cups hot water

Method:
1. Combine figs, apricots and prunes in a large bowl. Pour hot boiling water over to cover. Allow to stand for 20 mins. Drain and set aside
2. Melt butter in a frying pan over a low fire. Stir-fry almonds and pine nuts until lightly browned. Remove from pan and set aside
3. Using the same pan and oil, stir-fry cinnamon sticks, cloves and onions until fragrant. Add in rice and stir-fry until the grains are shiny
4. Transfer contents into a pot. Stir in fruits, nuts and seasoned stock and bring to a rapid boil. Add turmeric powder and mix well. Do not stir rice after this
5. Cover pot and cook rice over a low fire for 20 mins or until dry. Just before serving, remove lid and fluff rice with a fork

Lamb Kabuli Rice by KNORR

Preparation: 30 mins
Cook: 1 hr
Serves: 8

Rempah (Ground to fine paste):
20 shallots
6 cloves garlic
4 cm knob ginger

2 KNORR Ikan Bilis Cubes
1 kg lamb cubes
30 gm meat curry powder
3 tbsps oil
5 cardamoms
2 cups water
Rind (peel) of 2 lemons
2 cups thick coconut milk (squeezed from 1 large coconut)
2 turmeric leaves
Salt to taste

Fragrant rice:
2 tbsps oil
2 cinnamon sticks
2 star anise
3 cups basmati rice
1 cup thin coconut milk (squeezed from leftover coconut used for curry)
2 cups water

Method:
1. Marinate lamb cubes with rempah and curry powder for 30 mins
2. Heat oil in a pan over a medium fire. When hot, add lamb cubes and cardamoms. Fry for 2 mins then add water, crumbled KNORR Ikan Bilis Cubes, lemon rind, coconut milk and turmeric leaves
3. Simmer over a low fire, stirring every 10 mins for the next 40 mins until lamb is tender. Season with salt to taste
4. To prepare rice, heat oil in a pan. When hot, stir-fry cinnamon sticks and star anise till fragrant. Add rice and fry for 1 min
5. Add 1 cup gravy from lamb curry, mix well then add coconut milk and water. Stir to mix well. Bring to a boil. Stir, then turn fire to low and cover pot with a lid. Cook for 10 mins. Leave rice to stand for another 20 mins before fluffing grains with a fork
6. Serve rice topped with lamb curry. Garnish with chopped chillies and coriander

Tip:
You can cook basmati rice in a rice cooker too. After step 4, transfer rice and dry spices into a rice cooker. Add gravy, coconut milk and water. Leave to cook in the rice cooker until all liquid has been absorbed

Nasi Dagang by KNORR

Preparation: 20 mins
Cook: 40 mins
Serves: 5

400 gm East Coast red rice
10 pcs fenugreek seeds
1 cm ginger, finely shredded
2 pandan leaves, tied into a knot
4 shallots, sliced

Coconut Milk Mixture:
100 ml KNORR Natural Coconut Extract, sprinkled with 1 1/2 tsps salt
100 ml hot water

Method:
1. Wash rice and soak for 3 hrs. Drain and place in a shallow container. Steam over rapidly boiling water for 20 mins
2. Remove from steamer, add coconut milk mixture and stir until almost all the liquid is absorbed
3. Add fenugreek seeds, pandan leaves, ginger and shallots and continue steaming for another 20 mins or until rice is cooked. Serve hot with Ikan Tongkol Masak Lemak

Nasi Goreng by KNORR

Preparation: 15 mins
Cook: 15 mins
Serves: 4

2 tsps KNORR Ikan Bilis Seasoning Powder
3 tbsps oil
100 gm chicken breast, cut into 1 cm cubes
100 gm prawns, shelled
6 long beans, sliced 0.5 cm thick
4 cups cooked rice
Salt to taste
Fish crackers, crispy ikan bilis to garnish

Blended with 80 ml water:
2 red chillies, sliced
4 cloves garlic, sliced
1 small onion, sliced
1 tsp belacan

Method:
1. Heat oil in a wok over a medium fire. Stir-fry ground paste for about 6 mins
2. Add chicken and prawns and stir-fry for 4 mins. Add beans, KNORR Ikan Bilis Powder and fry 1 min before adding rice
3. Toss to combine and cook till heated through. Add salt to taste and serve with crackers and ikan bilis

Fish Congee by KNORR

Preparation: 20 mins
Cook: 25 mins
Serves: 4 - 5

2 tsps KNORR Chicken Seasoning Powder
150 gm rice, washed clean
1.2 litres water
1/2 small carrot, shredded
200 gm fish steak (try red snapper), thinly sliced
Salt and pepper to taste
3 cm young ginger, finely shredded
1 stalk spring onion, finely sliced
1 tsp sesame oil (optional)

Method:
1. Place rice and water in a pot and bring to a boil. Turn down fire to medium and simmer until rice is soft and creamy. Add KNORR Chicken Powder and carrot and simmer for 10 mins
2. Before serving, add fish, leaving it to cook for about 2 mins. Stir gently to avoid breaking the fish. Add salt and pepper to taste
3. Serve porridge garnished with ginger and spring onion. If using, drizzle sesame oil over the porridge. Serve at once

Tomato Rice by KNORR

Preparation: 10 mins
Cook: 15 mins
Serves: 3

1 1/2 KNORR No Added MSG Chicken Stock Cube
125 ml KNORR Natural Coconut Extract
3 tbsps oil
1 onion, finely sliced
2 cm ginger, shredded
3 cloves garlic, finely sliced
2 cups Basmati rice, washed
500 ml water
1 cup canned tomatoes
1 pandan leaf, knotted
1/2 tsp salt
2 tsps sugar
Raisins and nuts to garnish

Method:
1. Heat oil in a pan. Fry onion, ginger and garlic until golden brown. Add drained rice and mix well for 1 min
2. Add KNORR No Added MSG Chicken Stock Cube, water, tomatoes, KNORR Natural Coconut Extract, pandan leaf, salt and sugar. Transfer to an electric rice cooker. Cook until water is absorbed. Stand for 20 mins
3. Fluff rice up with a fork and serve hot, garnished with raisins and nuts

Fried Rice with Prawns and Ikan Bilis by KNORR

Preparation: 20 mins
Cook: 10 mins
Serves: 5

2 tsps KNORR Ikan Bilis Seasoning Powder
2 tbsps oil
2 cm ginger, finely shredded
3 cloves garlic, finely chopped
50 gm fine ikan bilis, fried crisp
70 gm small prawns, shelled
3 cups cooked rice
1 - 2 tsps light soy sauce to taste
1/4 tsp ground white pepper
2 eggs, scrambled
1 stalk spring onion, sliced

Method:
1. Heat oil in a wok. Fry ginger and garlic for 2 mins. Add prawns and stir-fry until they turn pink. Add rice, sprinkle over KNORR Ikan Bilis Seasoning Powder, soy sauce and pepper. Mix well
2. Add scrambled eggs and stir in spring onion. Serve immediately, topped with the crisp ikan bilis

Seafood Congee by KNORR

Preparation: 5 mins
Cook: 10 mins
Serves: 4 - 5

1 pkt KNORR Seafood Soup
3/4 cup (150 gm) rice, washed
1.2 litres water
1 stalk spring onion, finely sliced
1 stalk coriander, thickly sliced

Method:
1. Cook rice with the water in a roomy saucepan until half the water has evaporated and the rice is soft and thick
2. Sprinkle KNORR Seafood Soup over and stir well to mix. Simmer the congee over a low fire for another 5 mins. If the congee seems too thick, thin down with 1/2 cup hot water to achieve the consistency you want
3. Spoon into serving bowls and serve hot, sprinkled with spring onion and coriander

Festive Seafood Rice by KNORR

Preparation: 20 mins
Cook: 25 mins
Serves: 6

2 tsps KNORR No Added MSG Ikan Bilis Seasoning Powder
1 KNORR Sup Bunjut Cube
1/2 KNORR Chicken Cube
2 tbsps oil
2 cloves garlic, roughly chopped
1 crab, quartered
2 squids, cut into 2 cm rings
8 prawns, cleaned but unshelled
1/4 tsp ground pepper
2 cups Basmati rice, rinsed
2 tbsps oil
1 cup chopped onions
1 rib celery, finely diced
650 ml hot water
1/4 tsp salt
2 tbsps chopped parsley

Method:
1. Heat oil in wok and cook garlic for 2 mins. Add crab, cook for 2 mins, then add squids and prawns. Cook over a high fire for 3 mins. Sprinkle in KNORR No Added MSG Ikan Bilis Seasoning Powder and pepper. Set aside
2. Heat oil in a rice cooker and cook onion and celery for 3 mins. Add rice, mix well for 2 mins then add water, KNORR Cubes and salt. Stir well. Cook until liquid is almost absorbed
3. Stir once and bury cooked seafood in rice, cover and continue cooking until rice dries up. Serve topped with parsley

Spiced Mushroom Rice by KNORR

Preparation: 10 mins
Cook: 25 mins
Serves: 5

What you need:
1 KNORR Bunjut Cube
1/2 KNORR Chicken Cube
30 gm Planta margarine
1 onion, sliced thinly
3 cups rice, washed and drained
1 pandan leaf, tied
900 ml hot water
1 small carrot, cut into 0.5 cm strips
1 cup canned button mushrooms, sliced

Method:
1. Melt margarine in a pan and cook onions until soft. Add crumbled stock cubes, rice, pandan leaf and water. Bring mixture to the boil, lower fire to medium and cook until most of the liquid has been absorbed
2. Stir in carrot and mushrooms, cover pan and turn fire to low. Leave undisturbed for 20 mins. Uncover, fluff rice up with a fork and take pan off the stove. Leave rice covered until ready to serve