::Spice rice with curry leaves::

Serves 2

2 cups of fragrant or

basmati rice(washed)

2 cup of water

2 tablespoons of butter or ghee

1 small red onion (sliced)

1-2 stalk of curry leaves

2 inch cinnamon stick

2 cardamons

3 cloves

1/2 teaspoon mustard seed

a handful of fried shallots

a handful of fresh coriander

Salt

1. Heat up butter or ghee in pan,

fry onions and the spices together for a minute.

2. Add water to rice and pour fried mixture into rice,

season well with salt and cook rice.

3. 3 mins before rice is fully cooked,

sprinkle the shallot and coriander

over rice and cover again.

::Vegetable Fried Rice::

Serves 2-3

Ingredients:

4 cups of cooked rice

1 cup of frozen vegetable (carrots, peas and corn)

2 eggs

1 medium red onion

2 cloves garlic

3 green chilies

1/2 Ikan bilis or vegetable stock

Vegetable oil for frying

White pepper

Directions:

1. Blend onion, garlic, pepper and chilies

together with a bit of water.

2. Heat a tablespoon of oil in a wok

and fry eggs and vegetable together.

Mix well for 2 mins and transfer into small

bowl and set aside.

3. In the same wok heat up 3 tablespoon

of oil and add the blended mixture and stock,

fry till fragrant for 15 mins.

Season well with salt.

4. Then add in the rice and stir well and toss

the egg and vegetable mixture together.

Stir till all ingredients till well mixed.

Serve hot.

Green pea rice...

Green Pea Rice...

(Serves 2)

Ingredients:

A:
2 cups fragrant rice (washed and drained)
500 ml water


B:
3 tablespoons of ghee
1 medium red onion (sliced)
1 stalk of curry leave
1 teaspoon mustard seeds
Half can of green peas (drained)
Salt


Directions:
1. Cooked rice as per normal.
2. Heat ghee in a small pot and fry all ingredients in B for 1-2 minutes.
3. Once rice is cooked and ingredients B and stir well.
4. Cook rice for another 1-2 minutes and let it rest before serving.

Tomato Rice...

Tomato Rice....

(Serves 2)

Ingredients:

A:

2 cups fragrant rice (washed and drained)

450 ml water

B:

3 tablespoon ghee

1 medium red onion (sliced)

2 tablespoons tomato puree

2 cm cinnamon stick

2 cloves

1 cardamon seed

1/4 teaspoon fennel seed

50 ml evaporated full cream milk

Salt

C:

1 large tomato (cut into 8)

1 stalk coriander leaves

Directions:

1. Wash rice and add water in rice pot and set aside.

2. Heat a small pot and the ghee, all spices and onion in B. Fry for 1 minute.

3. Add the remaining ingredients in B and simmer for another minute.

4. Pour in the mixture B into A and mix well. Cook rice normally.

5. Stir rice when it almost cooked. Add in ingredients C and continue cooking.

6. Stir rice and set it set before serving.

Ghee Rice..

Ghee Rice...

(Serves 2)

Ingredients:

A:

2 cup fragrant rice (washed and drained)

450 ml water

50 ml evaporated milk

B:

3-4 tablespoons of ghee

2 inch cinammon stick
2 cloves sticks

2 cardamon seeds

1/4 teaspoon fennel seeds

1/4 teaspoon cumin seeds

1 small red onion (thinly sliced)

C:

2 tomatoes (cut into quarters)

1 sprig of fresh mint leaves

D:
1 tablespoon rose water

Directions:

1. Put all ingredients in A in the rice cooker pot. Set side.

2. Heat up small pot and add in ingredients B.

3. Saute till onions turn transparent.

4. Mix ingredients B into A. Stir well and cook rice as normal.

5. Once rice is half cooked, stir in ingredients C and continue to cook.

6. Lastly, once rice almost cook add in ingredients D.

7. Let the rice set at least 30 Min's before serving.

Serve hot with gravies and pickles..

Butter Rice...

Butter Rice..

(Serves 2)

Ingredients:

2 cups of fragrant white rice

2 pandan leaves (Tie in a knot)

3 tablespoons Planta magarine/butter

1 red onion (sliced thinly)

2 clove garlic (grated)

50 ml evaporated full cream milk

1 tablespoon rose water

1 stalk of coriander leaf

1 tablespoon fried shallots

450 ml water

Directions:
1. Wash rice in cooker pot till water runs clear and drain off the water. Set aside.
2. Heat a pot and add in the butter, onion, garlic and pandan leaf.
3. Add in the water and milk into the butter mixture and bring to boil for 5 Min's.
4. Once done add the mixture along with the pandan leaves knot together
with the rice and cook in cooker.
5. Once rice is almost fully cook, add the coriander, fried shallots
and rose water into rice and stir very gently together.

Serve hot with delicious gravies.

Sambal fried rice..

Sambal fried rice...

(Serves 2)

It's one of my favourite simple dishes of all time.. Since young my grandma use to make this in the morning, traditional malay breakfast. Brings back fond memories.. Of course u can serve it at any time of the day. My husband loves it with his achar..:)

Ingredients:

5 red chilies

2 medium red onions

2 cloves garlic

1 small 2 cm cube belacan, burnt lightly over small fire (shrimp paste cake)

1/2 cube ikan bilis stock (maggi seasoning)

4 eggs

Oil

Salt

1 cup water

2 cups fragrant rice

Directions:
1. Wash and cook rice in cooker.
2. Blend chilies, onions, garlic, belacan and water together.
3. Heat wok and add oil.
4. Gently pour in the blended mixture. Stir till fragrant for 15-20 Min's.
5. Add salt and ikan bilis stock cube, keep stirring so it doesn't burnt.
6. Beat 2 eggs in the mixture and stir gently.
7. Check on the rice it should be cook by now.
8. Add in the rice to the mixture.
9. Gently stir it for 5-10 Min's and off heat.
10. Fry the other 2 sunny side ups.
11. Serve on plate top with the sunny side ups..


Enjoy.... Goes great with hot tea and fish or prawn crackers on the side.