Education 37

I didn't know this popular Whole tomato rice until I read an article that published in a Chinese newspaper recently. Soon I returned from US trip, I immediately cooked this tomato rice since I was still recovering from jet lag, so this easy recipe just come in perfect timing. At the same time, I can also try out the new Le Creuset round French oven that I brought back from NYC.

Whole Tomato Rice ????? 

2 cups uncooked rice (I use Japanese short grain rice), washed

2 cups water

1 whole tomato

1tsp salt

 pepper

 2tsp olive oil

Other ingredients

1 chicken thigh (~280g), cubed (marinate with 1tsp Japanese light soy sauce, 1tsp mirin, 1tsp sake and 1/4tsp salt for an hour)

1tbsp butter

70g broccoli

� onion, chopped

Method

 1. Add washed rice in the rice cooker, add water, salt, pepper and olive oil

 2. Slice a shallow "X" in the bottom of tomato, place it in the centre of the pot.

 3. Place other ingredients (as per your choice) in the pot. Cover and press the button to start to cook.

 4. If you are using a cast iron, cook over lowest heat for 25mins (try not to open the cover during cooking) then turned off the heat, warm for another 10 mins( do not open the cover).

 5. When rice is done, toss the rice and cooked tomato, then serve warm or cold. 

Recipe by Sonia aka Nasi Lemak Lover

Today I managed to find some time to cook this Boxing chicken. This Boxing chicken is just normal deep fry chicken wings, but the tricky part is you have to debone two parts of the chicken wings. Recently I learnt the Chinese name of this dish called as ??? ( an iron cock) ^_^

My friend Jane so nice sent me some gula Melaka (palm sugar), my first thought was to make some ondeh-ondeh. Since this month LTU event is all about pumpkin, so I use pumpkin to make the dough and fill up with palm sugar.

Pumpkin ??Ondeh-ondeh 

150g glutinous rice flour

20g tapioca flour

100g mashed pumpkin

80g water 

70g palm sugar, chopped 

70g grated coconut

1/4tsp fine salt 

Method 

 1. Combine the glutinous rice flour, tapioca flour and mashed pumpkin in a mixing bowl, slowly add in water and knead till smooth.

 2. Steam grated coconut with salt for about 3mins, set aside to cool.

 3. Bring a pot of water to boil. Pinch a small piece of dough (15g each) and flatten lightly. Fill in palm sugar in the center and seal it and lightly roll them into a ball.

 4. Cook the balls in the boiling water, when the rice balls float to the surface, continue to cook for another 1-2mins.

 5. Remove them and coat with grated coconut. 

Recipe by Sonia aka Nasi Lemak Lover

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Just like to record this local dessert Bubur Cha Cha in my blog here. A easy and yummy dessert that my mom used to prepare for us when we were young.

Bubur Cha Cha ???? 

300g sweet potato (orange), small cubed

200g yam, small cubed

6 pandan leaves, knotted

2lt water

200g sugar

1/2tsp salt 

To make Tapioca jelly

100g tapioca flour

65ml hot boiling water

A drop of red food colouring

1tsp caster sugar, and more tapioca flour for dusting 

1 cup coconut milk 

Method

1. To make tapioca jelly, mix tapioca flour and sugar in a mixing bowl, drop red food colouring into hot boiling water, slowly add into tapioca flour, using a pair of chopstick or spoon to mix well.
2. When it turn slightly warm, use hand to combine and knead till smooth.
3. Dust worktop with tapioca flour, use a rolling pin to roll dough into flatten, cut into small square cubes. Set aside.
4. Bring water to boil, add in sweet potato cubes and pandan leaves, boil about 5mins, then add in yam cubes, continue to boil for another 5-10mins or until tendered.
5. Add in tapioca jelly, cook until they float on the top.
6. Add in coconut milk, sugar and salt to taste. Bring to boil for few minutes.
7. Serve warm or cold.

Recipe by Sonia a.k.a Nasi Lemak Lover