METHOD:

For Acar Jelatah:

• Mix all the ingredients mentioned under "For Pickling" in a bowl.  
• Mix well until the sugar dissolves and keep it aside.
• Clean, peel, core and Cut the Pineapple into four, length wise and then cut it into thin slices.
• Wash, and cut off the ends of the Cucumber and then cut it into thin slices.
  
• Peel, clean and wash the Onions and cut them into thin slices.
• Cut Red Chillies into thin slices & keep them aside.
• Put Pineapple, Cucumber, Onions and Red Chillies into a large bowl, give a quick toss.
• Then pour in the pickling solution and gently toss it up until well combined.
• Leave this aside for about 10-15 minutes.
• I leave this Acar Jelatah in the refrigerator until I serve them.
• Can store any left over Acar Jelatah in a clean and dry jar for a day or two.  
• But I personally do not recommend doing so, as it doesn't retain the freshness and crunchiness when store for a long time.
• Serve Acar Jelatah along with rich rice dishes like Nasi Biryani, Nasi Minyak, Nasi Tomato, Nasi Kuning etc.,

NOTES:

• Acar Jelatah is usually made with a combination of the above vegetables and pineapple.  Some even serve this Acar without Pineapples - Acar Timun(Cucumber).
• I have not added Carrots in this recipe.  Can add carrots too.
• I have used the long variety Red Chillies, can also use Red Bird's eye Chillies, adjust accordingly.
• I have added both Vinegar and Lime Juice for the needed tanginess in the Acar/Salad.  Adjust accordingly.
• Can use white sugar or powdered  Gula Melaka instead of brown sugar.

In Microwave:

• Clean and wash the rice until water runs clear or for 2-3 times. 
  
• Soak the Rice with ample of water for about 15-20 Minutes but it is purely optional.
• Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
• Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and sauté until Onions turn translucent.
• Add Ginger-Garlic paste and sauté until it turns fragrant.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Transfer the above ingredients  into a microwave safe bowl with cover.
• Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
• Cut the  Lemon Grass(just use the White part) & slightly crush it with a pestle.
  
• Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
• Cook this on Micropower high for another 5-7 minutes
  
• Stir the Rice once and cook again on Micropower high for another 5 minutes or until the rice is cooked. 
• Remove the bowl from the Microwave, carefully open the lid and gently fluff it up once.
• First, drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
• Cook this on Micropower high for a minute or two.
• Again, remove the bowl from the Microwave, carefully open the lid.
• Now, drizzle a few teaspoons of Orange Food Colouring(do not mix).
• Cook this again on Micropower high for a minute or two.
• Then remove the bowl from the Microwave and leave it aside for a few minutes to cool down.
• Fluff up the Nasi Minyak with a fork or a chopstick before serving.
• Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up. 
• Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
• Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
• Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar.

NOTES:

• I have used Basmati Rice for Nasi Minyak.  Can use any other long grained Raw Rice variety for the purpose.
• Soaking the Basmati Rice for Nasi Minyak Recipe is purely optional.  But  I usually do it as it has become a habit while cooking Basmati Rice.
  
• I have used Evaporated Milk along with water to cook Nasi Minyak.  Rice Water Ratio 1:11/2 Cups.
  
• I usually cook Nasi Minyak in Rice Cooker, which is the easiest method.
• Adding Food Colouring is purely optional.
  
• If you cannot get hold of Pandan/Screwpine Leaves, add few drops of Pandan Essence to the Rice. 
• Nasi Minyak goes well with any type of spicy Vegetarian or Non-Vegetarian Curries and Side dishes.

TRADITIONAL CHICKEN RENDANG - RENDANG AYAM

HOW TO MAKE TRADITIONAL CHICKEN RENDANG -

 MALAYSIAN RENDANG AYAM

TRADITIONAL CHICKEN RENDANG - RENDANG AYAM

INGREDIENTS:

For Chicken Rendang:

Spices:

For Rendang Paste:

To Garnish:

METHOD:

• Soak Dry Red Chillies in hot water for about 15-20 minutes.
• Clean, wash and cut Chicken into medium-sized pieces.
• Grind the ingredients mentioned under for 'The Rendang Paste' into a fine paste along with soaked dry red chillies and keep it aside.
• Clean and Cut the Lemon Grass Stalk(use the white part), slightly crush the stalks and keep them aside.
• Heat Oil in a wide pan, once the oil is hot, lower the flame and splutter the ingredients mentioned under 'Spices' until they turn aromatic.
• Immediately add the Lemon Grass Stalks and Kaffir Lime Leaves to the above and give a quick stir.
• Pour in the ground 'Rendang Paste' and saute it on a low flame until oil separates from the mix and it turns aromatic.
• Add the Chicken Pieces to the Rendang mix along with 1 Cup of Water and a dash of Salt.
• Mix well, cover and cook the Chicken pieces on a low flame for about 20-30 minutes stirring occasionally.
• Once the Chicken pieces are half cooked, pour in the Coconut Milk and cook on a low flame until the meat turns soft and tender. How to make Coconut Milk, Click here...
• Add the *Kerisik & Palm Sugar to the Chicken Rendang and cook for another few minutes.
• Cook until all the Coconut Milk is well absorbed into the meat and the curry reaches the desired consistency.
• Finally, add finely chopped Turmeric Leaves and Kaffir Lime Leaves to the Chicken Rendang and mix well.
• Serve Chicken Rendang hot or at room temperature.
• Goes well with Roti, Roti Jala etc., 
• Chicken Rendang is a good accompaniment for Nasi Biriyani, Nasi Kuning and other flavoured rice dishes.
• Chicken Rendang is traditionally served with Ketupat, Lemang or Saffron Rice. 
• Or simply pair it up with Jasmine Rice/White Rice/Basmati Rice.

TRADITIONAL CHICKEN RENDANG - RENDANG AYAM

NOTES:

• Can cook the same recipe with Beef or Lamb, Can use Potatoes for a vegetarian version.
• I have used thick Coconut milk to cook this Chicken Rendang.
• Adjust the cooking time to suit the tenderness of the meat you are using.
• Adjust the amount of spices to suit your taste preference.
• Can de-seed the Dry Red Chillies for a less spicy Chicken Rendang.
• Can substitute Palm Sugar with Brown Sugar or normal Sugar.
• If you cannot get hold of Kerisik* in your region can avoid adding it into the dish or try preparing it on your own.
• Slow-cooked Chicken Rendang yields soft & succulent chicken pieces with a wonderful silky texture & flavours well-infused into the meat from the spices and herbs.
• This is a rich dish with a lot of fat and creaminess from Coconut Milk & Kerisik.

HOW TO MAKE KERISIK*

• Dry Roast grated coconut on a low flame until the coconut flakes turn into golden brown in colour.
• Use well-matured coconut with a thick flesh for the purpose.
• Alternatively can use desiccated Coconut flakes or Copra(dry Coconut kernels) for the purpose.
• Use finely grated or shredded coconut flakes for the purpose, which will yield evenly roasted Coconut.
• Do not add oil while roasting the coconut for kerisik.
• Dry roast the grated coconuts on a low flame until it is evenly browned.
• Once roasted, allow it to cool down before pounding.
• Pound the roasted coconuts with a Mortar and a Pestle into a fine powder.
• Can also use a dry mixer-grinder or a small blender jar for the purpose.
• The natural oils from the roasted coconut will ooze out while pounding.
• Can store the Kerisik in refrigerator up to two weeks or in a freezer for about a month.
• Kerisik can be used while preparing Rendang, Curries, Salads etc.,

For more Recipes with BEEF, Click here... 

HOW TO MAKE BEEF RENDANG

INGREDIENTS:

For Beef Rendang:

Spices :

For Rendang Paste :

To Garnish :

METHOD:

• Soak Dry Red Chillies in hot water for about 15-20 minutes.
• Clean, wash and cut Beef into small cubes.
• Grind the ingredients mentioned under for 'The Rendang Paste' into a fine paste along with soaked dry red chillies and keep it aside.
• Clean and Cut the Lemon Grass Stalk(use the white part), slightly crush the stalks and keep them aside.
• Heat Oil in a wide pan, once the oil is hot, lower the flame and splutter the ingredients mentioned under 'Spices' until they turn aromatic.
• Immediately add the Lemon Grass Stalks and Kaffir Lime Leaves to the above and give a quick stir.
• Pour in the ground 'Rendang Paste' and saute it on a low flame until oil separates from the mix and it turns aromatic.
• Add Beef to the Rendang mix along with 1 Cup of Water and a dash of Salt.
• Mix well, cover and cook the Beef pieces on a low flame for about 20-30 minutes stirring occasionally.
• Once the Beef pieces are half cooked, pour in the Coconut Milk and cook on a low flame until the meat turns soft and tender.
• Add the Kerisik & Palm Sugar to the Beef Rendang and cook for another few minutes.
• Cook until all the Coconut milk is well absorbed into the meat and the curry reaches the desired consistency.
• Finally, add finely chopped Turmeric Leaves and Kaffir Lime Leaves to the Beef Rendang and mix well.
• Serve Beef Rendang hot or at room temperature.
• Goes well with Roti, Roti Jala etc., 
• Beef Rendang is a good accompaniment for Nasi Biriyani, Nasi Kuning and other flavoured rice dishes.

NOTES:

• Can cook the same recipe with Chicken or Lamb, Can use Potatoes for a vegetarian version.
• I have used thick Coconut milk to cook Beef Rendang.
• Adjust the cooking time to suit the tenderness of the meat you are using.
• Adjust the amount of spices to suit your taste preference.
• Can de-seed the Dry Red Chillies for a less spicy Beef Rendang.
• Can substitute Palm Sugar with Brown Sugar or normal Sugar.
• If you cannot get hold of Kerisik* in your region can avoid adding it into the dish or try preparing it on your own.
• Slow cooked Beef Rendang yields a wonderful silky texture with well-infused flavours from the spices and herbs.
• Alternatively can cook the same recipe in a pressure cooker too.Adjust the cooking time accordingly.
• This is a rich dish with a lot of fat and creaminess from Coconut Milk, Kerisik and the Meat itself.

HOW TO MAKE KERISIK*

• Dry Roast grated coconut on a low flame until the coconut flakes turn into golden brown in colour.
• Use well-matured coconut with a thick flesh for the purpose.
• Alternatively can use desiccated Coconut flakes or Copra(dry Coconut kernels) for the purpose.
• Use finely grated or shredded coconut flakes for the purpose, which will yield evenly roasted Coconut.
• Do not add oil while roasting the coconut for kerisik.
• Dry roast the grated coconuts on a low flame until it is evenly browned.
• Once roasted, allow it to cool down before pounding.
• Pound the roasted coconuts with a Mortar and a Pestle into a fine powder.
• Can also use a dry mixer-grinder or a small blender jar for the purpose.
• The natural oils from the roasted coconut will ooze out while pounding.
• Can store the Kerisik in refrigerator up to two weeks or in a freezer for about a month.
• Kerisik can be used while preparing Rendang, Curries, Salads etc.,

 

HOW TO COOK WHITE BASMATI RICE

      If there is a rice regarded so high, it is none other than our own Indian Basmati Rice, crowned and prided as the best rice variety.  I have always thought that it is the only Rice with fragrance, least to mention at this point about the South Indian and Sri Lankan small grained frangrant rice variety called Seeraga Samba/Jeerakasala Rice.  My mother used to say that they cultivate a particular field just with this rice(Jeerakasala) and you should see her beaming out with memories and pride talking about its wonderful aroma filling out the area when it was ready for harvest.  She would be describing the beauty of the small grains, the fragrance of the rice and finally ends up with the anecdote of Paal Kanji. My mother prepares the best Paal Kanji (Porridge prepared with Rice and Coconut Milk) out of it along with the above anecdote.

BASMATI RICE

HOW TO BUY AND STORE WHITE BASMATI RICE

• A good quality Older Rice (new rice can turn sticky once cooked).
• Buy a long grained Basmati Rice (make sure the pack doesn't contain too many broken pieces.
• Make sure the Rice has the fragrance (if not stored properly it tends to lose its fragrance)
• Store Basmati Rice in a clean and dry place in an airtight container free from moist.

 HOW TO PERFECTLY COOK WHITE BASMATI RICE

HOW TO COOK BASMATI RICE

Rinse, Soak and Cook

RINSE:

• Rinse Basmati Rice at least 3- 4 times moving your fingers through the rice every time you wash them or until the water runs clear.
• Drain the water.

SOAK:

• Pour enough water to cover the rice.
• Soak the rice for 20- 30 minutes.
• Soaking makes a lot of difference to the texture of the rice. Soaking expands the rice and also helps to absorb the gravies and curries added into it once cooked.
• Once soaked drain the water and cook accordingly.

COOK:

• White Basmati Rice needs very less time to cook.
• Choose a cooking method suitable and comfortable for you.
• Adjust the Rice Water Ratio to suit your Variety/Quality of Rice.

FOR PERFECTLY COOKED WHITE BASMATI RICE

METHODS

HOW TO COOK BASMATI RICE

 

In a Sauce Pan 

(Rice Water Ratio 1:13/4 Cups): 

• Place the White Basmati Rice in a saucepan big enough to hold the rice and water.
• Add enough water to cover the rice by a little over 3/4 inch above the rice. (For 1cups rice, I use just over 13/4 cups of  water).
• Keeping the saucepan uncovered, bring the Basmati Rice to a boil.
• Once the water begins to boil, lower the flame.
• Cover the pot and cook the rice on a low flame for about 15-20 minutes.
• Once the  Rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the Basmati Rice with a fork or a chopstick before serving.

In a Rice Cooker  

(Rice Water Ratio 1:11/2 Cups):

• Place 1 Cup of Basmati Rice in the rice cooker
• Add 11/2 Cups of Water.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• Leave it in warm mode for another 5-10 minutes.
• Allow it to cool for few minutes.
• Fluff up the Basmati Rice with a fork or a chopstick before serving.
  

In a Microwave 

 (Rice Water Ratio 1:11/2 Cups):

• Place 1 Cup of Basmati Rice in a Microwave safe Bowl with cover.
• Add 11/2 Cups of Boiling Water.
• Cover the bowl and cook on Micropower High for 10-12 minutes.
• Remove the Rice from the Microwave and leave it aside for few minutes to cool down.
• Fluff up the Basmati Rice with a fork or a chopstick before serving.

 In a Pressure Cooker 

(Rice Water Ratio 1:11/4 Cups):

• Place 1 Cup of Basmati Rice in a bowl.
  Add 11/4 Cups of Water.
  Place the bowl inside the Pressure Cooker.
• Fix the gasket inside the lid and cover the pressure cooker.
• Begin cooking under pressure over high heat for 1 whistles
• Then lower the flame and cook for 2-3 more whistles.
• Switch off the flame and wait for the pressure to release.
• Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
• Allow it to cool for few minutes.
• Fluff up the Basmati Rice with a fork or a chopstick before serving.
  

NOTES :

• While cooking White Basmati Rice for Pulaos, Biriyanis or Fried Rice, add a blob of Butter or drizzle few drops of oil to the water used for cooking the Basmati Rice.
• Can also add a dash of salt while cooking Basmati Rice.
• Alternatively can fry the Soaked and drained Basmati Rice in few teaspoons of oil/butter on a low flame until each grain is coated with the fat and is totally moisture free.(this method suits well while preparing Biriyani/Pulaos)
• While cooking Basmati Rice to be eaten with Curries/ Gravies, can avoid adding Oil/Butter and Salt.
• While cooking white Basmati Rice for Fried Rice, use a day old cooked rice for best results.(Keep it refrigerated). 

RICE

TYPES OF RICE :

• The Length of the Grain – Long Grained, Medium Grained, Short Grained & Broken Rice
• Texture – Glutinous, Starchy
• Speciality – Aromatic
• The method of Milling the Rice – Whole Grain, Polished, Unpolished.
• Where it is Grown – Country/Region it originates from, In a valley, In a hillside.

Types of Rice:

• Raw Rice
• Par-boiled Rice
• Kerala Rose Matta Rice
• Basmati Rice
• Seeraga Samba Rice/Jeeragasala Rice
• Broken Rice
• Idli Rice
• Brown Rice
• Jasmine Rice /Fragrant Rice
• Glutinous Rice (White, Red & Black)
• Calrose Rice
• Japanese Rice/Sushi Rice/Pearl Rice
• Arborio Rice
• Carnaroli Rice
• Flattened / Beaten Rice Flakes
• Pinipig 
• Puffed Rice

RAW RICE

RAW RICE

HOW TO COOK RAW RICE

PARBOILED RICE

PARBOILED RICE

• Soaking
• Steaming along with the husk
• Drying

HOW TO COOK PARBOILED RICE

• Parboiled Rice is high in fibre content &
• It has a low glycemic score.

BASMATI RICE

BASMATI RICE

HOW TO COOK BASMATI RICE

 

• Basmati Rice has a low Glycemic Score
• It has a high carbohydrate content.

BIRIYANI

NASI MINYAK

KABSA

FRIED RICE

 SEERAGA SAMBA/JEERAKA SAALA RICE

SEERAGA SAMBA RICE/JEERAKA SAALA RICE

      Samba or commonly called as Seeraga Samba is an indigenous variety of fragrant Rice grown in Tamil Nadu(India) & Sri Lanka. This rice variety has a distinct taste with a nutty aroma and also it is starchy. Seeraga Samba is a small-grained Rice(as small as 'Cumin', thus acquired the name 'Seeraga Samba'), but the grain is much harder and when cooked is less fluffy in texture, more filling with a higher caloric value.

BRINJI RICE WITH SEERAGA SAMBA

KERALA MATTA RICE

KERALA MATTA RICE

HOW TO COOK KERALA MATTA RICE

• It has a low glycemic score.
• It is rich in dietary fibre and has only a small amount of fatty acids.
• Kerala Matta Rice has Magnesium, Iron, Calcium,Vitamins A, B1 and B3.

JASMINE RICE/THAI FRAGRANT RICE

JASMINE RICE/THAI FRAGRANT RICE

HOW TO COOK JASMINE RICE

For a detailed Recipe on HOW TO COOK JASMINE RICE, Click here...

BROWN RICE

BROWN RICE

      Brown Rice is a more nutritious variety of Rice compared to its white counterparts. Brown Rice comes as long-grained/short-grained and as Glutinous Rice. The grain is harder than other variety of rice and takes a longer time to cook. You may also need to add more water to cook brown rice and sometimes may need to soak the rice before cooking. It has a nutty flavour is less fluffy when cooked and fills you up.

     Brown Rice is good for making Fried Rice. It is perfect to be eaten with Soups, Stir Fries & Curries.

 

  For a detailed Recipe on HOW TO COOK BROWN RICE, Clicke here...

      Brown Rice is used as a Main Meal and also it is converted into flours for making Tortillas and Brown Rice Syrups.

Genmai Cha - a type of Japanese Green Tea is prepared combined with Roasted Brown Rice.

Hyeonmi Cha – a Korean Tea is also made from roasted Brown Rice.

• Brown Rice is rich in dietary fibre.
• It has only a small amount of fatty acids.
• It has a very low glycemic score.
• It is rich in Magnesium, Iron and Vitamins B1 & B3.

GLUTINOUS RICE

WHITE GLUTINOUS RICE

THAI MANGO STICKY RICE

      Glutinous Rice is grown mainly in South East Asia, East Asia and in some parts of North-Eastern India and Bangladesh. Glutinous Rice has Opaque Grains. It is called Glutinous Rice not for the reason it has Gluten, but for the reason, they become sticky and transparent once cooked. 

HOW TO COOK STICKY/GLUTINOUS RICE

    

     This variety of Rice has very low amylose content and is especially sticky when cooked. Glutinous Rice is distinguished from other types of Rice Varieties, as having No Amylose and high Amylopectin which are the two types of starch. Amylopectin is the reason for the rice to be sticky.

For a detailed Recipe on HOW TO COOK STICKY/GLUTINOUS RICE, Click here...

BLACK GLUTINOUS RICE

   Glutinous Rice comes in White, Pink, Purple and Black in colours. Milled Glutinous Rice is White in Colour and fully opaque. The bran gives the rice Purple/Black Colour. All Variety of Glutinous Rice can be cooked as discrete grains or ground into flours and cooked as a paste or gel.

PULUT HITAM

KUIH KOCI

CHAK HAO ABUMI

Black Glutinous Rice commonly called Sticky Rice/Forbidden Rice is used in a wide number of Recipes in South East Asia, including Desserts, Puddings, Kuihs and Wines.

JAPANESE RICE/PEARL RICE/SUSHI RICE

JAPANESE RICE/SUSHI RICE/PEARL RICE

     Japanese Rice or Uruchimai is the staple of the Japanese diet and consists of short translucent grains. As a common belief, short-grained rice tends to be stickier. When cooked, it has a sticky texture & can easily be picked up and eaten with chopsticks. Outside Japan, it is sometimes labelled and known as Sushi Rice/Pearl Rice. This variety of Short grained Rice is commonly used in making Sushi. It is also suitable for making Rice Cakes, Porridge and western-style Rice Puddings.

JAPANESE GARLIC FRIED RICE

     Another variety of Glutinous Japanese Rice called 'Mochigome' is used in making the popular Japanese Dessert Mochi and a special dish called Sekihan in Japanese & Patbap in Korean(a Rice dish cooked with Red Bean). This type of rice is short-grained, round & opaque, as the name suggests its stickier when cooked, but firm and has a chewy texture.

BROKEN RICE

BROKEN RICE

     Broken Rice can come from any type of Rice. This is a type of rice yielded during the processing of the rice or sometimes collected from the debris which does not make to the standard length of the grain. Commonly Broken Rice is used to make flours & batters or used to make Rice Porridges(Kanji/Congee).  Broken Rice can also be used to cook certain Rice Dishes, and can be further soaked and coarsely ground and converted into dishes like Rice Upma, Arisi/Rice Upma Kozhukattai etc.,

ARISI UPMA

ARISI UPMA KOZHUKATTAI

KANJI/PORRIDGE

ARBORIO RICE

ARBORIO RICE

BY-PRODUCTS OF RICE:

BEATEN/FLATTENED RICE FLAKES

BEATEN/FLATTENED RICE FLAKES

     Flattened Rice/Beaten Rice Flake is a de-husked rice which is flattened into thin, dry and flat Rice Flakes. Though not a Rice Variety on its own, this is one by-product of Rice commonly and popularly used in many dishes in and around Indian Sub-Continent, Sri Lanka, Vietnam, Thailand and Philippines. It is called as Aval/Avalakki/Poha in Indian Languages. This is an easily digestible form of Raw Rice and is used in many recipes and dishes in Indian Cuisine.

English: Beaten/Flattened Rice Flakes
Tamil : Aval
Malayalam : Aval
Kannada : Avalakki
Telugu : Attugulu
Hindi : Poha/Chewra
Marathi : Pohe

AVAL NANACHATHU

PINIPIG

PUFFED RICE

PORI/PUFFED RICE

BHEL PURI