Aluya's Ciken Rice

Ayam
Kicap manis
Honey
Bawang putih
Bawang merah
Halia
Buah pelaga jika suka
2 cup beras
Majerin/butter
Kiub pati ayam Megi jika suka
Rempah sup 1/3 sudu
Cili sos
Cili merah
Daun sup, bawang goreng
Timun, salad, tomato



Step 1 : (ayam & kuah kicap )
Basuh ayam dan rebus.
Tos ayam dan tuang kicap manis dan honey ( 2 - 3 sudu ).
Perap.

Step 2 : ( sup )
Air rebusan ayam tadi - sila buat sup.
Tumis bawang, bawang putih, halia.
Masuk rencah sup sikit dan garam.
Boleh la letakkan part tulang-tulang ayam sikit ie leher dan bontot ayam.

Step 3 : ( nasi )
Basuh beras, masuk air.
Masukkan butter/majerin dalam 2 - 3 sudu, halia dan bawang putih yang dah ditumbuk.
Garam.
Nak masukkan cube ayam magi pun boleh.
Tak de pun tak pe.
Boleh tambah buah pelaga jika suka.

Step 4 : ( sos )
Style 1 : Blend cili merah sama bawang putih.Tambah cili sos.Garam gula.
Style 2 : Blend cili merah, bawang putih dan kulit limau kasturi.Tambah air sikit, garam gula.

Step 5 : ( ayam & kuah kicap )
Goreng ayam tadi.
Tak payah lama sebab ayam dah masak kena rebus.
Lebihan kicap tu tambah air sikit dan panaskan sekejap di atas dapur.

Tabur bawang goreng dan daun sup di atas nasi dan dalam sup.
Hiriskan tomato, timun dan daun salad.

Selamat menjamu selera !

Nasi Tomato

Repesinya : Tumis bawang, I used bawang besar, garlic and ginger sikit dalam rice cooker. Guna minyak sapi 3 tblsp. Tumis buah pelaga, cengkih, bunga lawang and cinnamon. Tuang 2 setengah cawan beras and air. Salt. Then add tomato paste. I use tomato sos je around 5 tblsp. Pastu taruk diced tomato bila nasi dah nak masak.

Majboos

Ingredients :

1 kilo baby chicken and half a dozen chicken drumsticks (if your cooking for a family of 4 and sharing some with 2 neighbours)
1 cup onion paste
1 tbs garlic paste
2 tsp ginger paste
1 tsp turmeric powder
2 tbs cumin powder
3 tbs masala or kabsa spice
1 cinnamon stick
3 cardamom pods
4 cloves
2 star anise
2 tsp whole peppercorns
1 old lemon ( really dried up citrus, sold at Lulu)
4 chopped fresh tomatoes
1 small packet Tilda traditional basmati rice, yields 5 cups, soaked for 30 mins, and then drained.
a pinch of saffron
half cup raisins
chopped coriander for garnishing
olive oil and warmed ghee for frying (substitute with vegetable oil if you so wish)
caramelised onion
7 cups of water
salt, pepper

Season your chicken with a little bit of salt, pepper and a pinch of cumin.

Heat mixture of olive oil and ghee. Brown the chicken bits for 5 mins, drain and set aside.

Using the same oil, fry a mixture of onion paste, garlic paste,ginger paste turmeric powder, cumin powder, kabsa powder, the assorted whole spices together with the chopped tomatoes for about 5 minutes or until the tomatoes look withered. Add water and chicken. Leave to boil for 30 mins.Season with salt.

Remove chicken from the stock and add basmati rice. Bring it to a bubbly boil. Reduce heat, cover for 10 mins or until rice is 3/4 cooked. At this point, stir in a pinch of saffron and raisins.

In the mean while, brown the chicken parts further in a hot pan of oil that you used to caramelise an onion. When the desired color is obtained, remove from frying pan.

Stir in the chicken into the rice and garnish with caramelised onions and coriander leaves. Done! Normally served with Duqqa (Garlic tomato sauce), but Spicy Lime Chutney from Patak's rocks it for me!

Here's another recipe:

onion
garlic
pepper
tomatoes
dried lemon
cinnamon stick
curry powder
cumin powder

Fry everything with chicken. Add water and boil for 30 mins. Remove chicken. Cook rice in soup. Add chicken once cooked. Plonk in oven for further browning. Easy innit?

Recipe by Nazrah Nasir (FB)