As vibrant as Nyonya Culture is this Fragrant, Flavour filled and all the more Colourful Nyonya Achar (Pickle).  This pickle is unique to the Peranakan Culture of Singapore and Malaysia.  A culture developed through ages due to the marriage between immigrant Chinese settlers and indigenous Malays.  The culture has a beauty and elegance of its own, their traditions, architecture, dress codes, porcelain wares and above all the crowning result of two different culture is its Nyonya Cuisine which is the best out of both the worlds!  A perfect mixture of two cultures - Chinese cooking style with locally available produce.  The culture also reflects a slight Portuguese influence.
     This Peranakan Mixed vegetable Pickle/ Nyoya Achar is one of the favourite appetizers in South East Asian Cuisine especially in Malaysia, Singapore and Indonesia. It is a Pickle with a great combination of Crunchy Vegetables and Pineapple along with the exquisite flavours from toasted Chillies and Spices. Needless to say the dramatic effect of tarty Sweetness, tickling Tanginess and fiery Spiciness it renders into your taste buds. It's a treat to your eyes and your senses. The fermentation process in an Achar makes it even a healthier substance in a meal which helps in digestion.

      This pickle tastes better after two to three days, but keep them refrigerated.  I nearly ended up eating few spoons as soon as it was ready- my utter temptation and my love for pickles got me into a frenzy.  But it tasted better the next day.  Just a cup of fragrant rice and few teaspoons of Nyonya Achar can be converted into a complete meal. Goes well with Malaysian delicacy NASI LEMAK too.
      Being an Indian, I have always felt pickles should be Salty, Tangy, Spicy and Oily and above all, it should be Red and fiery to the look.  Salted and vinaigrette pickles have been there in our pantry, but not devoured and relished as the spicy ones.  The taste and flavour of NYONYA ACHAR are so intense that I would crown it as one of the Best Pickles I have ever had.

Cuisine - Peranakan (Malaysian, Southeast Asian)
Recipe Type - Pickle
Spice Level  - Medium-High
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Maturing Time - 1 Day
Cooking Time - 20 - 30 Minutes

HOW TO MAKE NYONYA ACHAR / PERANAKAN MIXED VEGETABLE PICKLE

 

INGREDIENTS :

Cucumber - 1 Medium sized
Carrot - 1 No.
Long Beans - Few
Fresh Pineapple - 3/4 Cup
Rice Wine Vinegar - 1/4 Cup
Salt - 1 Tspn
Sugar - 2 Tspn
Water - 1/2 Cup

For the Rempah (Spice Paste) :

Shallots - 5-7 Nos.
Garlic - 2 Cloves
Ginger - 1/2" Piece
Fresh Turmeric - 1 Small Piece
Dry Red Chillies - 2-3 Nos.
Red Bird's Eye Chillies (Chilli Padi) - 5-6 Nos.
Belacan (Dried Shrimp Paste) - 1 Tbspn
Buah Keras ( Candlenuts) - 2 Nos.

To Saute and Mix :

Oil - 3 Tbspn
Salt - 1-2 Tbspn
Gula Melaka/Palm Sugar - 3 Tbspn
Rice Wine Vinegar - 1/4 Cup

METHOD :

• Cut Cucumbers into thin strips, sprinkle a teaspoon of salt over it and leave it aside for about 15-20 minutes.
• Clean, Peel and Cut Carrots into thin strips.
• Cut Long Beans into 1' long pieces.
• Boil Rice Wine Vinegar along with 1/2 Cup of Water, a dash of Salt and a teaspoon of Sugar. 
• Blanch Carrots and Long beans in the vinegar mix for a few minutes.
• Remove the vegetables from the vinegar mix and allow them to dry on a clean kitchen towel.
• Squeeze the Cucumber to remove any excess water and dry them along with the other vegetables.
• Cut Pineapples into thin strips and keep it aside.

For the Rempah (Spice Paste) :

• Soak Dried Red Chillies in hot water for 10 minutes.
• Heat a pan and Dry Roast Belacan(Dried Shrimp Paste) until aromatic.
• Grind it along with other ingredients mentioned under 'for the Rempah' into a fine paste.
• Heat Oil in a pan and saute the Rempah Paste on a low flame until oil separates from the mix and it turns aromatic for about 10-12 minutes.
• Add Rice Wine Vinegar, Salt and Palm Sugar to the spice paste and mix well.
• Saute it until the spice paste turns a bit dry.
• Switch off the flame and add the vegetables and pineapples to the above and mix well.
• Can add toasted Sesame seeds to the pickle if preferred.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.

NOTES :

• Blanching, drying and squeezing process, gives a crunchy texture to the vegetables.
• Adjust the salt and chillies as per your taste preference.
• Can substitute Red Chilli Powder instead of Chillies and Turmeric Powder instead of fresh Turmeric. 
• Can use canned pineapple for the recipe. 
• Initially, the spice paste wouldn't be enough to cover all the vegetables.
• Next day press the pickle well into the jar and mix well, the pickle tends to ferment by time and release some water.
• Also, the vegetable gets soaked up well into the spices and releases a perfect blend of flavours.
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and vinegar
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.  It can stay good even with less oil and preservatives. 

     

CHUTTARACHA THENGA CHAMMANTHI

     Chuttaracha Coconut/ Thenga Chammanthi is a South Indian spicy dry chutney or condiment, a speciality common in North Malabar(KERALA). Coconut and spices are dry roasted in a pan and ground to a paste, mostly a thicker one, locally known as Uruttu Chammanthi/Chuttaracha Chammanthi. It is usually served with cooked rice at lunch and dinner, or along with hot-hot Rice Gruel/Porridge(kanji). Ingredients for making this Coconut chammanthi can vary from region to region. Generally, the ingredients are grated Coconuts, Dried Red Chillies, Shallots and Ginger/Garlic. Other optional ingredients include tamarind, curry leaves, coriander seeds/powder etc., For a twist, some add Dry Shrimps or Dried Fish into it.
     Chuttaracha means Roasted and then Ground and Uruttu means rolling the ground ingredients into a ball. So this Spicy Dry Chutney is called Chuttaracha Chammanthi and Uruttu Chammanthi colloquially. This is a must have condiment in a Kerala household.  One of the best and all the more unavoidable accompaniment served with rice-gruel/porridge(Kanji).
    Coconut is one of the main and major ingredients in almost every dish in Kerala, it's mainly because of its availability locally.  No wonder the State is named Kerala, where 'Kera' means 'Coconut'.  Traditionally the ingredients for this Chammanthi is roasted directly over the flame, slowly and carefully without burning them and then, they are ground in an Ammikkal (A flat stone) and rotund round stone called Kozhava to grind the ingredients).  Grinding them traditionally in a Stone mortar and Pestle, brings out the natural oil from the ingredients, making them tasty and nutritious.
    But in this busy world, I wonder how many households still use this ammikkal, if at all we have them at home, we don't find time and patience to grind in them.  My husband is a big fan of curries and chammanthis ground in ammikkal.  But the irony is I don't have one here in Malaysia and the funny part is, I have never or specifically couldn't master the art of grinding in an Ammikkal.

Cuisine - Kerala (South India)
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes


You can find more recipes from GODS OWN COUNTRY - KERALA  click here...

 

INGREDIENTS :

Coconut - 1 Cup
Dry Red Chillies - 8 Nos.
Shallots - 6 Nos.
Curry Leaves - 1 Sprig
Ginger - 1 Small Piece (Optional)
Tamarind - 1 Small Lime Size
Salt - To Taste
Oil - 2 Tbpsn

 

 METHOD :

• Heat Oil, roast the Dry Red Chillies until they fluff up.
• Add Shallots and saute it until they turn translucent in a very low flame.
• Add Curry leaves, Ginger, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
• Add Tamarind and Salt to the above ingredients, fry until they are dry.
• Allow this mixture to cool.
• Grind it into a smooth paste in Mortar and Pestle or in dry blender jar.
• Do not add water while grinding. 
• Roll the ground ingredients into a ball and serve.
• It's a perfect match for Kanji(rice gruel/porridge) or serve it along with Kerala Rose Matta Rice. 
• Goes well with Dosa, Idli and Vellayappam too.

Notes :

• Can also do this with coconut slices.  If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
• Adjust the amount of Red Chillies and Tamarind to your preference. 
• Tamarind Paste serves best for the recipe.
• If using normal tamarind, remove seeds and threads if any and shred it into small pieces and add it into the mix. Do not soak Tamarind in water for this recipe.
• Traditionally all the ingredients are dry roasted over direct flame and finally, tamarind and salt is added along and ground to a thick paste.
• This is a dry chammanthi, grinding it with mortar and pestle (Ammikkal) yields best results.
• Can use a small blender(mixer-grinder) to grind this too, if needed can add few drops of water to the mixture.
• Roll the ground ingredients into a ball and serve. 
• If preferred, drizzle few drops of coconut oil over the Chammanthi.

DARK CHOCOLATE CAKE

      "There is no metaphysics on earth like Chocolate" - as written by Portuguese Poet Fernando Pessoa.  Chocolate - it's Magical, Mythical & Medicinal.  And one of the most commercialized Food item and highly romanticized, getting synonymous with Valentine's Day. Chocolate is one of the major flavour preferred by most of the people around the world along with Vanilla and Strawberry.

 For the Love of Chocolate

                                                   
                                                   
     Maybe the Chemical compounds in chocolate is making me moody and expressive.  Got a bit poetic on the go.  I feel, even thinking of Chocolate triggers sensations. Though not a big Chocolate Lover or am I succumbing myself, I am not sure.  Chocolate flavour has always been devoured hands down at home.  I feel the other three at home are in a CHOCOHOLIC ZONE. To be a birthday or celebration there pops up a chocolate flavoured cake as a default. It is not that I don't like them, but once in a while, it is fine for me. I love those Black Forest Cakes with Chocolate Cake as the base and Chocolate dipped Nuts.

     This is a foolproof recipe and if done properly it turns out to be one of the moist and perfectly aerated cake.  From lots of trial n errors and from trying out quite a number of recipes, I finally stuck to this one.  This Dark Chocolate Cake is a twist from my original version of  Chocolate Cake. The only change I have made is with the amount and quality of Cocoa Powder used.  I have substituted normal Cocoa Powder with Dark Cocoa Powder, which yields a lot more of a brown and slightly bitter cake.  But the amount of sugar used balances the taste perfectly.

     The smell of hot Cake wafting from the oven is rich & chocolaty and as normal as it is my brain waves trigger relaxation as Chocolate is a 'Love Drug'  giving out pleasurable effects along with a satisfaction of a perfected Cake Recipe.

For more CAKE RECIPES, Click here...

Recipe Type - Cake, Dessert
Difficulty - Medium
Yields - 1 Medium Sized Cake
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 45 Minutes - 1 Hour

HOW TO MAKE DARK CHOCOLATE CAKE

INGREDIENTS :

All-Purpose Flour - 11/2 Cup
Dark Cocoa Powder - 1/2 Cup
Baking Powder - 2 Teaspoons
Salt - 1 Teaspoon
Sugar - 11/4 Cup
Egg - 3 Nos.
Butter - 1/2 Cup
Milk - 2/3 Cup
Vanilla Extract - 2 Teaspoons
Boiling Water - 3/4 Cup

METHOD :

• Preheat the oven at 180 Degree Celsius for about 10 - 15 Minutes.
• Powder the Sugar and keep it aside.
• Sift the Flour along with Dark Cocoa Powder, Baking Powder and a pinch of Salt thrice.
• In a large bowl beat Butter until soft, add powdered sugar and beat until it's well combined and soft.
• Add Eggs one at a time into the butter mixture and beat well until soft and fluffy, for about 5-6 minutes on medium speed.
• Next, pour in Vanilla Essence and beat it well.
• Add the sifted Flour Mix and Milk in batches. 
• Alternate between Flour and Milk - starting with flour and ending with flour.
• Beat after each batch until the flour is well combined into the mix.
• Slowly pour in the Boiling Water to the cake batter carefully and beat on low speed for a minute or two.
• Grease the Cake Tins and dust them up with Flour. 
• Pour the Cake Batter into the prepared tins and smooth the tops.
• Bake the cakes in the preheated on the centre rack of the Oven at 180 Degree Celsius for about 45 Minutes to 1 hour or until the skewers' comes out clean.
• Let cool in the Cake Tin on the rack.
• Remove cake from pan carefully.
• Cut the cake into the desired shape and store them in airtight containers.
• Stays good for a week at room temperature.

NOTES :

• Eggs and Butter should be at room temperature.
• I have used DARK COCOA  in this recipe, can also use normal cocoa powder.
• For a normal Chocolate Cake, use 13/4 Cups of Flour and 1/4 Cup of Normal Cocoa Powder.
• Can substitute, Brown Sugar instead of White Sugar.
• Adding boiling water to the Cake batter will result in a moist cake.
• Adjust the baking time according to your oven settings.
• I baked the cake for 50 minutes at 180 Degree Celsius. 

• Peel the tapioca and wash it.
• Then cut it into pieces of the desired size.
• Wash it well until the water is clear.
• Boil tapioca in water by adding salt and turmeric powder.
• Cook until the pieces are soft.
• Drain and discard the water.

For Tapioca Vadai :

• Mash the steamed Tapiocas, remove the veins if any and make sure there are no lumps.
• Add the flours and finely chopped Onions, Green Chillies, Ginger and Fennel Seeds to the mashed Tapioca.
• Finally, add chopped Curry Leaves and Coriander Leaves.
• Heat Oil in a pan.
• Take lemon sized Vadai mix and flatten them with your hands.
• Make a hole in the centre of the flatted Vadai with your finger.
• Drop the shaped Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
• Drain them on paper towels.
• Serve them hot with Coconut Chutney or any condiments of your choice.
• Goes well along with hot-hot Coffee or Tea. 
• Can also be served along with Steamed rice, Curry and Rasam.

NOTES :

 

Important : Food Safety 

• Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
• So peel and wash it thoroughly with enough water.
• Also, can soak them in water overnight and then discard the water and wash them again before cooking.
• Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
• These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated. Above steps can cut down the effects of the toxin.

 

USES & BENEFITS OF COCONUT MILK

     Coconut Tree is considered as 'KALPA VRIKSHA', which means, 'DIVINE TREE' which can fulfill all wishes. But in real terms, it could be termed as ' a tree which provides all that is necessary for a living'.  From the root to its leaves, each and every part of a coconut tree proves useful and is loaded with therapeutic benefits.
     Coconut Milk is often called as 'Miracle Liquid' - because of its high nutritional content and it's great ability to fight and prevent diseases and build up the body’s immunity. Coconut milk is a liquid naturally found in mature coconuts. When a coconut is cracked open, the thin liquid which is inside the coconut is the COCONUT WATER.  But the COCONUT MILK is what you get when you blend the white coconut flesh and then strain it.
     Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. coconut Milk can be used as a milk substitute for people with lactose tolerance.
    Coconut Milk is one best Vegan choice and can be used in various recipes from curries, desserts, ice creams, smoothies, milk shakes etc., Coconut milk is higher in healthy saturated fatty acids and especially the lower fat variety and is advised to use in moderation. 
     Coconut Milk has loads of health benefits and innumerable culinary usage.  It enhances the taste and flavour of the dish it is added into.  Giving fresh note and slightly sweeter tinge to the dish.For homemade Coconut Milk recipe, click here...

1 Cup of Coconut Milk contains...

• Calories: 552.
• Fat: 57 grams.
• Protein: 5 grams.
• Carbs: 13 grams.
• Fiber: 5 grams.
• Vitamin C: 11% of the RDI.
• Folate: 10% of the RDI.
• Iron: 22% of the RDI.
• Magnesium: 22% of the RDI.
• Potassium: 18% of the RDI.
• Copper: 32% of the RDI.
• Manganese: 110% of the RDI.
• Selenium: 21% of the RDI.

*RDI - Recommended Daily Intake

BENEFITS OF COCONUT MILK :

FOR HEALTH :

Strong Bones : 

     Coconut milk contains Calcium and Phosphorus, the two major minerals which help to strengthen the bones.

Treatment of Arthritis:

     Selenium an antioxidant, found in coconut milk controls free radicals and thus relieves arthritis symptoms and decreases the risk of inflammation in joints.

Lowers Cholesterol:

     Though Coconut milk contains saturated fat it can reduce cholesterol levels, as it has Lauric Acid which boosts HDL (good) cholesterol. Coconut milk is easily broken down during digestion and metabolizes healthy fats such as omega 6, which is an essential fatty acid.

Source of Magnesium:

     Coconut milk is a rich source of Magnesium. This mineral helps to calm the nerves and maintain normal blood pressure as well as prevent nerve cells from becoming overactive. Magnesium also reduces muscle contraction and makes you feel more relaxed.

Aids Weight Loss:

If taken in moderation, can help to control weight. Though coconut milk is rich in saturated fats (fattening agent), it is also rich in Fiber, which makes you feel full for a longer time.

Stronger Immune System:

     Coconut milk contains Lauric Acid, Antimicrobial Lipids and Capric Acid which possesses Antibacterial, Antifungal and Antiviral properties. This lauric acid is converted into a compound called Monolaurin when it enters the body, which is believed to fight the viruses and bacteria that cause Herpes, Influenza and even HIV.

FOR SKIN & HAIR

     Coconut milk can be beneficial for your hair like Coconut Oil. It is used in hair masks as it nourishes our hair with Proteins.

Nourishes the Hair :

     Coconut milk cools the scalp and nourishes the hair by naturally moisturizing the root ends, hair follicles and stimulate hair growth.  Massage fresh coconut milk into your scalp for 3-5 minutes and leave it for at least 15 minutes before washing it off, which can prove beneficial in restoring dry & damaged hair.

Prevents Balding :

   Massaging the scalp with Coconut Milk diluted in water along with Camphor solution is a very good home remedy for balding. Massage your scalp including the bald spots with this mixture and leave it for a couple of hours. Rinse it off with warm water.

Helps in detangling the Hair :

    Apply some Coconut milk through your hair before combing. It acts as a natural detangler for your hair.

As Hair Conditioner:

    Coconut milk is a great hair conditioner, use it as a leave-on conditioner. Coconut Milk provides you with longer and thicker hair and also gives an added volume to your hair without making them greasy. Rub the coconut milk on your hair from roots to ends and leave them or wash it off with warm water after few hours.

Coconut Milk For Skin

     Coconut Milk is rich in vitamins A and C, calcium, iron and natural proteins which contribute to a smooth and radiant skin.

Moisturizer:

    Coconut milk replaces moisture in the dehydrated skin and is a great moisturizer. Rub some coconut milk on your skin and leave it for 30 minutes to get absorbed. This will combat dryness and promote healthy and glowing skin. Fresh homemade coconut milk serves best for this purpose.

Treatment of Sunburns:

     Coconut Milk can be very effective in treating skin damaged by harsh sunlight.Apply a thin layer of cool coconut milk to the area, leave it overnight or for few hours before washing it off. It helps in easing the pain of burns and rashes and gradually lightens the darkened scars formed due to sun burns.

Anti-ageing Benefits:

     Applying topically and using them in your diet improves skin conditions.  Nutrients in it help to slow down the ageing process of your skin and body by maintaining flexibility and elasticity of the skin and blood vessels. Thus, it prevents wrinkles, sagging skin and age spots.

Treatment of Skin Ailments:

     The moisturizing properties of coconut milk can soothe the symptoms of psoriasis, dermatitis and eczema. The natural fatty acids in this milk can help treat dry and irritated skin and also help remove harmful bacterias from your skin.

     From a part of the world where coconut, coconut and more coconuts with a name so synonymous to go along KERALA - GODS OWN COUNTRY / LAND OF COCONUTS. We use it as grated coconut, coconut milk, coconut oil - it is been in our daily diet and lifestyle for ages. Coconut in grated form and as Milk is used in a variety of dishes.  Coconut Oil, on the other hand, is used for cooking and also as hair & body oil and in the preparation of medicated oils in Ayurveda. Oil prepared from the roots of Coconut Tree proves beneficial to get rid of joint pains. Nothing new as far as we know.  With new dimensions of Virgin Coconut Oils in stores with an unimaginable price for a small bottle - make me wince a bit. But the very name 'KALPA VRIKSHA' or Divine Tree which can fulfil any wish - would have been named by wise men of the ages who lived along with 'Nature' and who has understood the basic nature and benefits of Coconuts and its products from time immemorial.

______________________________________________________________

*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.

HAINANESE CHICKEN RICE IN RICE COOKER

     Equally good and perfect as authentic Hainanese Chicken Rice is this easy 'Rice Cooker Chicken Rice'.  Though a shortcut method of the original version this method proves handy when cooking in a small batch.  If you are in short of time and really in a quest for something special, then go ahead with this lazy method of cooking.
      I have already posted the recipe and method for Authentic Hainanese Chicken Rice. As this dish is one of my family favourites, I have started to frequent it and usually, we do not need a full chicken for this rice, and then I started to ponder for easier versions and came up with this.
     Cooking Chicken Rice in Rice Cooker does total justice to the dish too. Even the texture and aroma of the rice also turns out equally good. Instead of full Chicken, Chicken Pieces are used in this recipe along with home made Chicken Stock. You can also use store bought Chicken Stock Concentrate or Cube for the purpose. For Home-made Chicken Stock Recipe, click here...
     Cook the Jasmine Rice and Chicken Pieces together and as for serving suggestion serve it along with the heavenly add-ons to drench the chicken and rice - the Sauces & Soup

          - Dipping Soup
          - Ginger-Garlic Sauce &
          - Soy Sauce


Cuisine : Chinese (Hainanese)
Course : Main Course
Difficulty : Medium
Spice Level : Low
Serves : 3-4
Author : SM

Preparation Time : 10-15 Minutes
Cooking Time : 25 - 30 Minutes

HOW TO MAKE HAINANESE CHICKEN RICE IN RICE COOKER

INGREDIENTS :

Chicken Pieces - 400 Gms
Rice - 2 Cups
Chicken Stock - 11/2 Cups
Garlic - 6-8 cloves
Ginger - 1" Piece
Screw Pine/Pandan Leaves - 2 Leaves
Salt - To Taste
Chicken Fat/Oil - 2 Tbspn

METHOD :

• Clean, Wash and pat dry the Chicken Pieces, Sprinkle some salt and pepper over it and leave it aside. 
• Rinse and wash the Rice until water runs clear.
• Drain the Rice and keep it aside.
• Heat a pan, add the Chicken Fat/Oil and allow it to melt.
• Saute finely minced Garlic & Ginger in a low flame for few minutes.(It shouldn't burn)
• Add the Rice and fry this for about two minutes on a low flame.
• Turn off the heat and scoop the rice into the rice cooker.
• Place the marinated Chicken Pieces into the rice cooker.
• Boil the Chicken Stock along with Salt and pour it into the rice.
• Tie the Screw pine Leaves into a knot and drop it into the rice cooker
• Close the lid and press START.
• Allow it to cook until the switch falls to WARM UP mode.
• Fluff it up with a fork, and close the lid.
• Let it sit in warm-mode for another 15-20 minutes.
• Switch off, fluff the rice with a fork. 
• Serve individual portions with Rice, sliced Chicken Pieces, Dipping Sauces and Soup.

NOTES:

• Rice Water Ratio for cooking in Rice Cooker is usually 1:11/2 Cups, but use only half the amount of water, as the chicken pieces tend to ooze out water while cooking. I have used only 11/2 Cups of Chicken Stock for 2 Cups of Rice.
• I have used Jasmine Rice in this recipe, which is fragrant and gives a nice aroma to the dish.
• Adjust the amount of water, if you feel the rice is too dry.
• Alternatively, it can be cooked in a sauce pan too.  
• If Cooking in a Pressure Cooker, follow the above instructions as for the rice cooker with an extra 1/2 Cup of Chicken Stock and cook for a whistle on a high flame.  Leave it aside until the pressure releases, fluff the rice.  Rice & Chicken Pieces tends to become softer when cooked in Pressure Cooker.

 

GINGER & GARLIC SAUCE FOR HAINANESE CHICKEN RICE

GINGER & GARLIC SAUCE FOR HAINANESE CHICKEN RICE

INGREDIENTS:

For Ginger Garlic Sauce:

Ginger- 1" Piece.
Garlic - 2 Cloves
Chicken Stock - 2 Tbspns
Sweet Chilli Sauce - 2 Tbspns
Sriracha Chilli Sauce - 2 Tbspns
Rice Wine vinegar - 1 Tspn
Lemon Juice - 1 Tbspn
Salt - To Taste
Sugar - 1 Tspn

METHOD :

• Pound Ginger & Garlic with a mortar & a pestle into a fine paste.
• Alternatively can finely chop the ingredients.
• Add Chicken Stock, Sweet Chilli Sauce and Sriracha Sauce to the above.
• Add Salt, Sugar and Lemon Juice and Mix well.
• This dipping Sauce is a bit spicy version, as I have used Sriracha sauce.

 

SOUP FOR HAINANESE CHICKEN RICE

SOUP FOR HAINANESE CHICKEN RICE

INGREDIENTS :

For the Soup:

Vegetable Oil - 2 Tspns
Garlic - 2 Cloves
Chicken Stock - 1 Cup
Light Soy Sauce - 1 Tspn
Salt - To Taste
Sugar - a Pinch

For Garnishing:

Spring Onions - Few

METHOD :

• Heat Oil in a pan and saute minced Garlic until aromatic.
• Pour in the Chicken Stock, Light Soy Sauce, Salt and Sugar.
• Allow it to boil for few minutes.
• Garnish with Spring Onions and serve it along with Hainanese Chicken Rice.

HOW TO SERVE HAINANESE CHICKEN RICE

HAINANESE CHICKEN RICE

SERVING SUGGESTION :

     To plate it up - scoop out a bowl of rice, serve it along with thinly sliced chicken pieces, soup and sauces.  Can add some cucumber and tomato slices, if preferred.  Can serve hot or cold - both ways Hainanese Chicken Rice taste heavenly.