MALAYSIAN CHICKEN RICE RECIPE

Malaysian Chicken Rice

Ingredients for Malaysian Chicken Rice
* 1 big chicken (clean and cut into 12 pcs)
* 600 gm long grain rice (wash and drain)
* 960 ml chicken stock
* 3 nips garlic (chopped finely)
* 1/2 chicken cube (optional)
* 2 screwpine leaves (knotted)(optional)
* 2 tbsp chicken lard/oil
* 1 tbsp margerine
* 1/4 tsp salt

How to Cook Malaysian Chicken Rice
Method for the rice
1. Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The oil will come out by itself) .
2. Throw the fat away and leave the oil in the wok.
3. Add in the margerine and fry the chopped garlic until fragrant.
4. Add in the drained rice and combine the rice with the garlic for 1 -2 minutes. Close fire.
5. Transfer the rice to a rice cooker.
6. Add in the chicken stock, screwpine leaves, crumble the chicken cube and salt.
7. Cook until rice is done. Stir with a fork. (Note: For those who do not want to use the lard, substitute with margerine)

Method for the chicken:
1. Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve the chicken stock before using.
2. Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce.
3. Add a few drops of sesame oil, 1/4 tsp salt and 1-1/2 tsp sugar.
4. Deep fry the chicken in oil or roast it in the oven (220o C for 15-20 min) (Since the chicken is already cooked fry it for 5 min only)

SPANISH RICE RECIPE

SPANISH RICE

Ingredients for Spanish Rice
* 6 onions
* 6 tomatoes
* 1-1/2 pints of vegetable stock
* herbs and seasoning
* 1-1/2 cupfuls of rice
* butter

How to Cook Spanish Rice
1. Fry the onions and tomatoes in butter until well browned, then place them with the seasoning into the cold stock, and add the rice.
2. When all have boiled slowly for 20 minutes, the rice should have absorbed the stock.
3. Serve with cheese grated over.

PORTUGUESE RICE RECIPE

PORTUGUESE RICE

Ingredients for Portuguese Rice
* 1 teacupful of rice
* 3 medium-sized onions
* 3 tomatoes
* 2 oz. of grated cheese
* ½ teaspoonful of herbs
* 1 oz. of butter
* pepper and salt to taste.

How to Cook Portuguese Rice
1. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes.
2. Place the rice over the fire with 1 pint of water.
3. Add the onions, tomatoes, herbs, and seasoning, and let all cook until the rice is quite soft.
4. Serve in a vegetable dish with the grated cheese sprinkled over.

BAKED CHICKEN AND RICE RECIPE

BAKED CHICKEN AND RICE

Ingredients for Baked Chicken and Rice
* 1 2 1/2 pound cut-up broiler-fryer chicken (2 1/2 to 3-pounds)
* 3/4 teaspoon salt
* 1/4 teaspoon paprika (1/4 to 1/2 teaspoon)
* 1/4 teaspoon pepper
* 2 1/2 cups chicken broth
* 1 cup uncooked regular long grain rice
* 1 medium onion -- chopped (about 1/2 cup)
* 1 clove garlic -- finely chopped
* 1/2 teaspoon salt
* 1 1/2 teaspoons chopped fresh oregano OR 1/2 teaspoon dried oregano leaves
* 1/8 teaspoon ground turmeric
* 1 bay leaf
* 2 cups shelled fresh green peas*
* Pimiento strips
* Pitted ripe olives

How to Make Baked Chicken and Rice
1. Heat oven to 350º.
2. Place chicken, skin sides up, in ungreased rectangular baking dish, 13 × 9 × 2 inches.
3. Sprinkle with salt, paprika and pepper.
4. Bake uncovered 30 minutes.
5. Heat broth to boiling.
6. Remove chicken and drain fat from dish.
7. Mix broth, rice, onion, garlic, salt, oregano, turmeric, bay leaf and peas in baking dish.
8. Top with chicken.
9. Cover with aluminum foil and bake until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes.
10. Remove bay leaf.
11. Top with pimiento strips and olives.

RICE & RAISIN CUSTARD RECIPE

RICE and RAISIN CUSTARD

Ingredients for Rice and Raisin Custard

* 1 cup of pre cooked rice

* 1/2 cup Raisins

* 1 tsp. vanilla

* 2 eggs

* 1/4 cup sugar, white or brown

* 1/4 cup milk /fresh canned or powdered

How to Cook Rice and Raisin Custard

1. Mix all ingredients in a pan and cook at 325F till a knife comes out of the center clean (about 20−30 min depending on how deep your pan is).

2. If I have left over coconut I add it to the recipe.

3. Also If you use it for a desert I've found that drizzling some corn syrup or molasses over the top makes it very yummy or, if you prefer, sprinkle with 1 tsp. powdered sugar.

CHICKEN RICE SOUP RECIPE

CHICKEN RICE SOUP

Ingredients for Chicken Rice Soup
* 2 cups light chicken stock
* 1/3 cup cubed chicken
* 1/2 cup cooked rice
* 1 tblspn fish sauce (sub: lite soy or salt)
* 2 small eggs
* Garnishes: 2 teaspoons finely minced fresh ginger root; 2 teaspoons minced cilantro; 1 minced green onion; 1 teaspoon golden friend onion flakes (which you can make by tossing dried onion flakes in an oil slicked frying pan); and 1/8-1/2 teaspoon dried red chilis, minced, or anything.

How to Cook Chicken Rice Soup
1. In a saucepan, bring the stock to a boil and add the cubed chicken, and stir it up. Reduce heat to a simmer, stir in the cooked rice, and simmer for 2 minutes. Season with the fish sauce or lite soy or salt.

2. When ready to serve, break a whole egg into each individual bowl. Bring the soup to a boil and ladle over the egg yolks. Garnish and cover the bowls with lids, let sit for a minute to let the egg poach, then serve.