Rice Badun

Ingredients

Sticky Rice
Salt/Pepper
Coarse Chili Powder
Carrots grated
Leaks thinly sliced
Chicken grated
Egg white
Bread crumbs
oil

Method

Cook rice in rice cooker. Take it out and let it cool down.
Pan fry carrots, leaks and chicken together until they all become little brown. Add salt, pepper, chili powder to taste. Add this mixture to rice.

Make small balls from this rice mixture. Covered them with egg while and then covered with bread crumbs. Deep fry them in the oil until they become golden brown.

Serve with chili sauce.

rice

Onion Rice

Ingredients

2 cups Basmati rice cooked (or any other type of white rice)
1 large onion chopped finely
2 large cloves of garlic
3 green chillies chopped
1 sprig curry leaves chopped
3 tablespoons oil

Method
Heat the oil in a pan. When heated add the onions, garlic, chillies and curry leaves to it. Fry well until the onions are golden brown and a soft aroma is produced. Stir well, add the cooked rice to it and continue to mix well. If more oil is required add some more to it. Add some salt and pepper according to taste to the rice and mix well.
Serve hot and enjoy. Is excellent served with chilli paste and fried eggs but can be enjoyed on its own as well.

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Thai Chillie Chicken Rice

Ingredients
1 1/2 cups cooked rice
450 g chicken breast cut into stripes or 1" x 1" cubes
2 crushed garlic
1 cm piece crushed ginger
4 small red chillies (Thai pepper or Bird's Eye Chillie)
1 medium onion sliced
2 teaspoons fish sauce
4 tablespoons oyster sauce
1 1/2 table spoons thick soy sauce or (4 tablespoons light soy sauce)
crushed black pepper
salt to taste
3 tablespoons olive oil
2 eggs lightly fried and scrambled
1 teaspoon chopped basil leaves, lemon wedges and sliced cucumber to garnish

Method:
Marinate chicken, with a little bit salt and fish sauce.

Heat a nonstick pan or wok and pour 1 tablespoon olive oil. Fry the beaten eggs and when the mixture begins to set, stir it off the bottom of the pan with a wooden spoon. Remove and put aside on a plate.

Heat the rest of the oil, when hot add crushed garlic, ginger, sliced onion, chopped chillie and chicken. Cook, stirring until the chicken is browned. Add black pepper, salt and mix in the cooked rice. Now add the oyster sauce and soy sauce and mix well. Rice should turn slightly brown, golden colour and should have a slightly dry consistency.

Remove pan off the heat. Sprinkle with chopped basil leaves and garnish with lemon wedges and sliced cucumber.

Squeeze the lemon on to the rice when ready to eat.

Serves 3. Cooking time 45 mints.

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Nasi Goreng

Ingredients :
2 Eggs
1/4 teaspoon Salt
1/3 cup Cooking oil
3 cloves, Finely chopped garlic
1 Finely chopped onion
2 Seeded and very finely chopped red chilies
1 teaspoon Shrimp paste
1 teaspoon Coriander seeds
1/2 teaspoon Sugar
400g Raw prawns, peeled and de-veined
200g Rump steak, finely sliced
1 cup Long grain rice, cooked and cooled
2 teaspoons Kicap manis (sweet soy sauce)
1 tablespoons Soy sauce
4 Finely chopped onions
1/2 Finely shredded lettuce
1 Thinly sliced cucumber
3 tablespoons Crisp fried onion

Method :
First make the omelets:
Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil. Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over medium heat until the omelet sets. Turn the omelet over and cook the other side for 30 seconds. Remove the omelet from the pan and repeat with the remaining egg mixture.
When the omelets are cold, gently roll them up and cut them into fine strips; set aside.

Combine the garlic, onion, chili, shrimp paste, coriander and sugar in a food processor or mortar and pestle, and process or pound until a paste is formed.
Heat 1 to 2 tablespoons of the oil in a wok or large deep frying pan; add the paste and cook over high heat for 1 minute or until fragrant.
Add the prawns and steak and stir-fry for 2 to 3 minutes, or until they change color.
Add the remaining oil and the cold rice to the wok. Stir-fry, breaking up any lumps, until the rice is heated thoroughly.
Add the kecip manis, soy sauce and spring onion and stir-fry for another minute.

Arrange the lettuce around the outside of a large platter. Place the rice in the centre and garnish with the omelet strips, cucumber slices and fried onion.
Serve immediately.

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Folaa rice

Ingredients:
225g. basmathi rice
spices:
20g. cloves,
20 g. cinnomon and 6 cardomons
1/2 tsp cummin powder
1/2 tsp pepper powder
5cadjunuts halved
3 tbs ghee or desired oil
1/2 small coconut (thin and thick milk)
1 big onion
a little salt

Method:
slice the onion thinly and temper in oil till it turns brown. then add rampe, rampe, curry leaves, cloves, cinnamon, cardomon, cadju nuts, and raisins and make it crisp and remove all the ingredients to a plate and keep aside.

To the remaining oil add basmathi rice, a little salt, cummin powder, pepper powder and saute it altogether. and add the thin and thick coconut milk , and cook till rice is tender. Lastly add the fried ingredients and serve with mutton masala or chicken masala.

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Yellow Rice

YELLOW RICE INGREDIENTS
3 Cups long grain Rice
4 tbs ghee or butter
2 medium Onions, finely sliced
6 Cloves
20 black Peppercorns
12 Cardamom pods, bruised
1 ½ tsp ground Turmeric
3 ½ tsp Salt
5 Cups Coconut milk
Rampe leaf (or 4 pieces Daun Pandan)

METHOD:
Wash rice and drain thoroughly.
Heat butter on a saucepan.
Add onions and fry until golden brown.
Add cloves, cardamom, peppercorns, salt, turmeric and rampe.
Add rice and fry until rice is well coated with butter and turmeric (stir constantly).
Add coconut milk and bring to a boil.
Reduce heat, cover with lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid.
When rice is cooked, the spices and leaves used will have surfaced to the top. Remove them and serve hot with curries.