By Lee Geok Boi
Filled with scrumptious recipes, this booklet will exhibit you the way effortless it's to arrange vintage chinese language, Indian, Malay and different Asian rice dishes. step by step directions show the secrets and techniques at the back of the fitting chook Rice, Nasi Lemak and Claypot Rice in addition to a variety of fried rice and congee dishes.
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Extra info for Asian Rice Dishes
4 Stir in the vegetables, and when greens turn bright, add the Seafood Sauce and bring to a boil. As soon as the Sauce begins to boil, remove from the heat. 5 To serve, place a mound of hot rice in the center of a large open serving bowl (or shape the hot rice in a mold, see main picture and Step 2), then spoon the Seafood Sauce around the rice. Serves 4 Preparation time: 30 mins Cooking time: 10 mins 42 Score strips of cuttlefish with a sharp knife to make them curl. Press hot rice into a mold of your choice and turn out onto a plate.
3 Steam until the meat is cooked through. Savory Porridge 55 Sweet Potato Rice Porridge 2 ½ 'iters (10 cups) water 1 teaspoon salt 2 5 0 g ( l ¼ c u p ) short grain rice, washed and drained 200 g (11/3 cup) sweet potato, peeled and cut into chunks 250 ml (1 cup) water Serves 4 Preparation time: 30 mins Cooking time: 1 hour 1 Bring the water to a boil, add the salt, then add the rice, stirring gently until it returns to a boil. 2 Lower the heat and simmer, uncovered, for 1 hour, stirring occasionally.
3 Add the garlic and fry until fragrant. 4 Add the chicken and fry for 5 minutes. 5 Add the rice, salt and water. 6 Bring to a boil, then reduce the heat to as low as you can and let the rice cook for another 10 minutes and steam for another 10 minutes. 7 When the rice is done, stir in the spring onion. 8 Serve hot with Easy Sichuan Vegetable Soup (see below). Serves 4 Preparation time: 30 mins Cooking time: 30 mins Quick Sichuan Vegetable Soup 1 tablespoon oil 2 teaspoons chopped garlic 1 liter (4 cups) water Salt to taste 100 g ( 3 / 4 cup) Sichuan 1 Heat the oil in a saucepan and stir-fry the garlic until fragrant.