Monday, April 13, 2015

Nasi Lemak Pandan (Screwpine Coconut Rice) with Chicken Sambal

Below is the conversation between mummy and son on one fine Sunday!

Me: Baby what do you want for breakfast?
Son: Can you please cook nasi lemak for me?
Me: Nasi Lemak??? Its too late to prepare nasi lemak now. Maybe I can cook it for lunch. Is it ok?
Son : Yeay! Yummy!

After Breakfast ...

Son : Amma, do we have all the ingredients at home to prepare nasi lemak?
Me:   Hmmm... I don't think so. We should go supermarket now to purchase some items.
Son : Alrite. Let me prepare the list.
(He went to his table to grab a piece of paper and pencil)
Son: Amma, what are the things we need to buy?
Me: Why not we do chicken sambal for the nasi lemak today?
Son : Sure. So, we need to buy some chicken right, Amma? (He wrote the first item, chicken in his list) We must  put Daun Pandang rite?
Me: What ???? Daun Pandang? Ha ha ha ... That's not Daun Pandang. Its Daun Pandan. You are such a clever boy. How you know that?
Son : I know because last time I saw u using it to cook. (Wrote down Daun Pandang again in the list. Then he strike out "Daun Pandang" and wrote Daun Pandan)
Son : What else we need?
Me : We should buy Santan, eggs and cucumber too.
Son : What is Santan? How to spell it?
Me : Oh, Santan is coconut milk  then I spell out the word Santan for him.

Once we have settled down on the ingredients, we went to the nearby supermarket.
At the supermarket he was busy cross checking with the checklist to ensure we didn't miss a thing.

Daun Pandan...check

Once we are back a home he helped out to clean and cut the Daun Pandan. A task that should have been completed within 2 minutes, took 20 minutes for him..He was very meticulous in cleaning the daun pandan.  Then he left to watch TV. He he he...

The whole idea to cook Nasi Lemak Pandan was solely because my son keep on mentioning the word Pandang  instead of Pandan. I felt this one was long overdue as I wanted to do this for some time already. With the addition of pandan juice in the rice, it will have more fragrance then normal the normal nasi lemak. That's all. Kids will like the colors and it will give them good appetite.

What are things needed :
Rice  - 2 cups
Pandan Leaves - 6
Coconut Milk - 100 ml
Water - 3 1/4 cup
Ginger - 1 inch

Method of Preparation :

  1. Wash the rice in clean water at least 2 times. Since I'm using Basmathi rice I soaked the rice with 1 cup of water for 20 min.
  2. Clean and cut the pandan leaves. Add little bit water and blend in the food processor. Squeeze the juice out and add into the soaked rice.
  3. Julienned the ginger and chop it.
  4. Add all the ingredients into the rice pot and let it boil until cooked. I use small quantity of trim coconut milk because coconut milk is not good for health.
  5. Nasi Lemak Pandan is ready to serve. Serve hot with your favourite sambal.

Today I'm going to serve with my favourite Chicken Sambal.

Things you need :

Chicken fillets -500 gm
Potatoes - 2
Tomatoes - 1
Onion -1
Lemongrass - 2 stalk
Tamarind juice - 3 tbsp
Turmeric powder
curry leaves

Sambal Paste :
Dry Chilies - 10
Garlic - 4
Ginger - 1/2 inch
Shallots - 3
Vinegar - 3 tbsp
Sugar - 2 tbsp
2 tsp oil

  1. Boil the dry chilies in hot water and remove the seeds
  2. Blend the chilly with all the ingredients for the paste.
  3. Slice chicken fillets into small chunks. Marinate with a 1 tsp of salt and 1 tsp of turmeric powder.
  4. Peel the potatoes and cubed. Rub with salt and turmeric powder.
  5. Heat oil in a skillet. Fry the potatoes and chicken chunks until golden brown. Keep aside.
  6. Slice onions and tomatoes finely.
  7. Add sliced onions, lemongrass, tomatoes and curry leaves into the skillet.
  8. Fry for few minutes until the the onions turned pinkish and tomatoes becomes pulpy.
  9. Add 5 tbsp of sambal paste and fry till oil floats on surface. Use low fire. Add little bit water if its too dry. 
  10. Add Tamarind water and let the gravy cook for few more minutes until the raw smell of chilly gone. 
  11. Add chicken and potatoes to the gravy. 
  12. Add 1/4 cup of thick coconut milk to the gravy. Add 1/4 water so that the chicken and potatoes thoroughly cooked and absorbed the spiciness. 
  13. Add some salt to taste. After 2 seconds turn off the fire. 

The Nasi lemak was served with Fry Egg Omelet and Cucumber raita! Indianized version of Nasi Lemak Pandan.

My Son really enjoyed his meal !

Sunday, December 28, 2014

Sweet Oats Appam

 Nowadays the duty of a mother getting tougher by the day. My 5 year old son is a picky eater. So he finds it difficult to have proper meal that he enjoys to eat at school. The teachers always complaining about this to us.
So, what can I do? The only thing that I can think of is to pack him some lunch by myself. Ever since I started to pack lunch in his favorite lunch box, his appetite grew better. As a result of this the poor mom have to crack her head every single night to create new items for his lunch box. And on top of this, my lil one without fail will ask me every single night, "Amma, what's for breakfast tomorrow?"
Its really exciting. These kids actually "force" their mothers to become more and more creative. Its so fun.He he he...

If you ask me where I found this recipe? My answer will be who knows? Ha ha ha...It just popped out from my "forced" super creative brain on a very fine morning.

This was my second attempt  since my son loves it very much. Now I had the chance to take few snaps to shares with all of you. 

Ok, I know it looks very tempting right? Its very simple and it is very delicious as well.Check out the recipe below if you would like to try it out for your kids.

And, this is me. Well, just my fingers modelling for the Sweet Oats Appam. Hehe..

Thursday, December 25, 2014

Frozen Mango Smoothies

Merry Christmas to all those celebrating it this year!!

On this joyous day I am going to share a very healthy Mango Smoothies to those who would like to counter those calories that you gained from that yummy Turkey! Smoothies from Boost Smoothies and Juices inspired me and also the recipe shared from Dr.Shen Li Lee with little modification.
Things You Need:
• 1 1/2 cup Frozen Mango Yogurt  Ice Cream (Low Fat)
• 1 cup Mango Juice (bought from store)
• 1/2 cup Ice Cubes
• 1 Frozen Mango ( just keep the mango in the freezer until frozen)
• 1/2 cup Passion fruit juice
• 1/4 Banana
Preparation Method :
  • Scoop the flesh out from the passion fruit. Pulse with 1/2 cup of cold water 2 to 3 times. Drain the juice and discard the seeds.
  • Peel the mango and remove the seed.
  • Blend everything in a blender till smooth.

Makes 2 servings. Healthier choice for your kids too!

Wednesday, November 5, 2014

Tomato Chutney

Tomato Chutney is one of the most common chutney that we used to prepare at home and all the time available in Indian restaurants. This recipe obviously I got from my mother. But today I just add one extra ingredient to make the taste slightly different from the original. If you have tendency to modify your recipes,then this recipe is definitely for you. For me innovation always welcomed in cooking. He he he....

Last week I bought a packet of ready -made Rice Idli from an Indian grocery shop. Working women hardly have time to prepare everything from the scratch. There's a lot of ready-made products available in the market nowadays which gives us opportunity to have our easily prepared Indian breakfast at home. Million thanks to the growth of Food Technology!

So now you know the long history behind this super tasty Tomato Chutney! I prepared Idli for my breakfast this morning accompanied by my own new version Tomato Chutney. Ehem ehem... Just kidding! The taste was really good...yeah, finger licking good! That's why I took the time to snap the pictures and post this recipe.

Things that you need :

  • 1 big red onion (use 2 if the onions is smaller size)
  • 1 red  tomato
  • 2 cloves of garlic
  • 2 tbsp Cashews
  • 1 tsp Mustard seeds
  • 1/2 tsp Fennel seeds
  • 1 sprig of curry leaves
  • 2 tsp of Asafoetida powder
  • 3 dry red chili
  • 1 tsp of red chili powder (optional and adjust according to your taste)
  • salt

Preparation Method:

  • Chopped Onions, Tomato, garlic and keep aside.
  • Heat oil in a pan. Approximately 2 tbsp of oil is enough. 
  • Add mustard seeds followed by fennel seeds. I love to add fennel seeds in most of my cooking. Its optional. Let the mustard splutter in the hot oil.
  • Now add the dry chillies and curry leaves and don't forget the Asafoetida powder too. . After a quick stir then add chopped onions and garlic.
  • Saute the onions till translucent. When the raw smell goes off, then add chopped tomatoes. The amount of tomatoes and the onions should be same. Otherwise the taste will be different. Saute the Tomatoes and onions till the tomatoes gets mushy. 
  • Now its the time to add cashews for nutty flavour. If you ask me whether can add other nuts like peanuts or almonds. I'm not so sure of the outcome. I like the milky taste of the cashews. That's why I choose cashew nuts. 
  • Add a tsp of chilli powder since I prefer hot and spicy chutney. Sprinkle little bit of water if the pan too dry. Stir for 1 minute to eliminate the chilli odour. Ohh, don't forget to add some salt. 
  • Turn off the heat. Wait till the Chutney mix cool down. Then grind altogether without any additional water. You may sprinkle some if get right consistency.
  • Taste your chutney for the salt. If everything perfect then its ready to serve with Hot Idlis!

Now its time to rush to the work...See you all. Happy Cooking!

Tuesday, October 21, 2014

Yogurt Chicken Curry

Wishing all the Hindus a very happy Deepavali! Deepavali is special occasion whereby all the family members will gather, seek blessings from parents and elders, share their happy moments while crunching crispy murukku's and sweets. Children enjoys the most since they can wear new clothes, enjoys varities of sweets and snacks without any restrictions....and go around relative houses to collect gift money. That's rekindling my chilhood fantasy! How excited we were counting the days before Deepavali! Sigh! Those excitement still can be felt till now eventhough we have grown up. When I was writing this post actually I was travelling to hubby's hometown to celebrate Deepavali with my MIL and the family. My son is the most excited one since he can meet his cousins. 
Yes, while the children plays with their firecrackers, mens busy chit chatting and watching television, we ladies had to prepare special feast for the guests that will be visiting our houses on this day! Here I would like to share a simple chicken gravy which can be prepared easily with the ingredients that will be always handy at home.

Things that need to be prepared:

Chicken cleaned and washed 1kg
1 tbsp ginger garlic paste
1 tsp salt
2 tbsp chili powder
1 tsp black pepper powder
1 tbsp coriander powder
4 tbsp meat curry powder
2 sprig of curry leaves chopped finely
A pinch garam masala
1 cup yogurt

How to prepare:

Clean the chicken and pat dry. Then add all the ingredients except yogurt to the chicken and massage for few seconds. Leave it for 10 minutes. After 10 minutes add yogurt and mix again so that chicken coated well with the masala paste. Leave the chicken covered in chiller  for 1 hour or more if you could. The more time you took for marination would be better absorbtion of spices. 

Now its cooking time! 

Things that need for cooking gravy:
5 cloves
cinnamon stick
5 cardamom
1 star anise
1/2 tbsp fennel seeds crushed
1 big red onion finely chopped
1 sprig curry leaves
*1 tomato (you can reduce to half )- chopped
2 potato halved
salt as needed
pinch of garam masala powder
water about 1/2 cup

How to cook:

Heat oil (about 3 tbsp) in a heavy bottom vessel. I use pressure cooker to speed up the cooking time. Add all the spices and curry leaves. Then add chopped onions and saute for few minutes till become transluscent. Now add the tomatoes and little bit salt. Continue to stir till the tomatoes turn soft and pulpy. It will take several minutes. Take care of the heat so that the tomatoes get mushy and soft. 
Now add the marinated chicken with potatoes and mix well. Stir for 2 minutes till the raw smell off,  then add 1/2 cup of water. Add salt and cover the pan and cook for two whistles. 
If NOT using  pressure cooker,let the chicken boils in medium heat for 20 to 30 minutes at least or till it cooks. Now open the cover and let the chicken simmer in slow fire for another 5 minutes before add another pinch of garam masala and turn off the heat. 
This chicken gravy can be served with rice or dosa. 

Happy cooking and have a grand feast on this special occasion!

Happy Deepavali !

Wednesday, October 1, 2014

Deepavali 2014 Cookies\Murukku Catalogue

Hello Shinies Kitchen Diary viewers,

We have exactly 10 days before the festival of lights is here. So, as you all know we are here to ease your pain and save you a lot of time in preparing the cookies and murukku for you!
Spend more time shopping for yourself and your family this year!!

All items are 100% egg-less. Suitable for vegetarians and also all those who prefer super-delicious cookies for Deepavali!

Please do check for more information! 

Monday, April 14, 2014

Vegetarian Chicken Rendang

Hi readers, welcome back to Shinies Kitchen diary. First of all I would like to wish Happy Tamil Putthandu Valtukkal ! New year with new hopes and dreams. Wish and pray for blessed year ahead!
It has been a long time since I've updated my blog. Just would like to update from one of my collection.
Rendang mostly prepared traditionally prepared by Malays during special occasion such as Festive seasons or any grand celebration.  The recipe for Rendang slightly different from one state to another state within Malaysia. Rendang Tok from Perak was most famous from all the recipes so far. Mainly Coconut milk, Ginger, Galangal, Shallots, Lemon Grass, Turmeric Leaves, Dry Chilli, Turmeric, Garlic, dry roasted coconut and sometimes bird eyes chillies were used. It requires great patience as it takes a long time to cook because the meat must be tenderly cooked in the coconut milk until all the liquids and spices fully absorbed. It should be dry gravy. Even though its highly cholesterol, but you cannot resist with a plate.

Last time I have posted Rendang with Chicken. Here another version of Rendang with mock chicken or soya base meat. Since Rendang very famous here in Malaysia, almost all the races will cook rendang at home. That's why this smart Spices Company came out with new product called Rendang mix Powder. For the first time I would like to try this recipe with Rendang spicy mix. The instructions behind showed very easy, but not sure the taste. Since spices like coriander, fennel, dry chilies are already included in the spice mix, we only need to add blended lemongrass, galangal, garlic and shallots.
I have noticed, even Rendang paste is sold in the market.  Might try one day!
 Since we are combining this dish with sambar and rice, so i make it more indianized for vegetarian day!

To be blended:
  • Shallots - 10
  • Galangal - 1 inch
  • Ginger - 1 inch
  • Garlic - 3
  • Lemon grass - 2
  • Coconut thick milk - 1 cups
  • Coconut Milk thin  - 2 cups
  • Mock chicken - 1 pack (cut into 2 pieces)
  • Potatoes - 2 cubed
  • Dry Roasted Coconut - 2 tbsp (grated coconut need to dry roasted till brownish and blend to semi coarse powder)
  • Turmeric leaf - 1/2 (Just tear into pieces)
  • Lime leaves -2 (tear into pieces)
  • Rendang Spices Mix - 2 tbsp
  • Dry chillies - 5
  • Fennel seeds - 1 tsp
  • Cinnamon - 1

Preparation Method:
  1. Blend the ingredients that need to be blended. 
  2. Heat oil in a heavy bottom vessel or wok.
  3. Add cinnamon, fennel seeds and dry chilies in the heated oil. 
  4. Add the blended mixture. Saute till the raw smell goes. 
  5. Add the spices powder. Mix together and saute for 2 minutes.
  6. Add the potatoes. Sprinkle some water. Let them cook for 5 minutes. 
  7. Add the mock chicken or vegetarian chicken. Mix well with the spices. 
  8. Add the thin coconut milk. Let it boil together with the chicken for few minutes. Then add the thick coconut milk. 
  9. Let it cooked uncovered in a medium flame. Cook as long as the liquid fully absorbed and the oil oozes up. Add turmeric leaves and lime leaves. Mix together. Add salt to the taste.
  10. Finally add roasted coconut and mix well. Turn off the heat.
  11. It ready to be served with white rice. 

Have a try!