Pulut Panggang..

Had so much fun today making this Malaysian Dish with a friend of mine!

Ingredients:

70 Grams/2.5 Oz Dry Shrimp

85 Grams/3 Oz Shallot Onions

1 Small Clove of Garlic

1 Red Hot Chili

1 Cup of Desiccated Coconut

1/2 Tablespoon of Shrimp Paste

1/2 Teas Turmeric

2 1/2 Tablespoons of Raw Sugar

What to do:

Soak the dried shrimp in water until re hydrated and plump and then drain. In a food processor, add the shrimp, shallot, garlic and chili. Process until fine. Heat a wok and add 1/3 cup of oil. Add the processed mix and stir fry for a few minutes. Add the shrimp paste and stir well to combine. Add the coconut, turmeric and sugar and stir to combine. Serve with sticky coconut rice!

To make the Sticky Coconut Rice:

Soak 500 Grams of glutinous rice in water for 2 - 3 hours and then drain. Add 400 ml of Coconut cream. Put into a dish that will fit into a bamboo steamer and steam for 45 minutes. 

To serve:

Add  some of the shrimp mix to a small mould, top with the rice and press down. Turn it over and unmould.

Enjoy! YUM YUM YUM!!

You can add more Chili to this to make it spicier! Make it to your liking!

You can also roll this into Banana leaf and seal both ends. Grill or pop in to the oven until you can smell the Banana Leaf.

Brown Rice & Quinoa Sushi

This would have to be the best Sushi I have ever made at home!

Ingredients:

1/2 Cup of Brown Rice & Red Quinoa Mix (Sunrise) cooked to packet instructions

(I use the absorption method.. just cover the rice with water, bring to the boil then pop the lid on and turn off the heat. Add a teas of Rice Wine Vinegar and combine. Let the rice cool)

Yaki Nori

For the filling:

200g Tuna in Spring water drained

1/2 Ripe Avocado

1 Teas Lemon Juice

Cracked Pepper to taste

Mix it all together until combined.

Here is a guide on different styles of Sushi Rolling.

http://sushinow.com/rolling.htm

Using a Sushi rolling mat

Lj's Creamy Honey Mustard Chicken With Wild Rice

Here is my little creation from last night. My daughter had a friend over and asked for Mustard Chicken. I usually use Chicken Breast for this recipe, however I had taken out Chicken Legs to Roast for an easy dinner! Here is how it all turned out.

Ingredients:

6 Chicken Drumsticks Skin removed

2 Tablespoons of Black Swan No Fat Yoghurt

2 Tablespoons of Taylors Honey Mustard Marinade

2 Portabello Mushrooms finely sliced

1 White Onion diced

1 Tablespoon of Extra Virgin Olive Oil

250 ml of Extra Light Cream

1/2 Cup of Basmati Rice

1 Tablespoon of Wild Rice

1 Teaspoon of Vegeta Chicken Stock Powder

mixed with 1 Cup of Water

Cracked Pepper to Season

(Tip: You can make your own by replacing the yoghurt and marinade in this  recipe with 4 Tbs of Yoghurt, 1 Tablespoon of Honey & 1 Tbs of Seeded Mustard which is what I would normally do, I got the Taylors in a gift basket over Christmas)

What to do: Mix together the Marinade and the Yogurt and coast the Chicken. If you have time you can let this sit and marinade in the fridge for the day. I usually do this is the morning before work. However today it wasn't the plan so I marinated and left for an hour. 

Preheat the oven to 200 Degrees C. Bake the Chicken for approx an hour or until cooked through.

 Heat a non stick fry pan with a lid and add the Olive Oil. Saute the Mushrooms and Onion and then add the rice and give it a good stir. Cook until the onion is almost soft and the rice is translucent.

Add the Chicken Stock and bring to the boil, then let it simmer until the rice is tender. Meanwhile take the Chicken from the bones and dice. Add the cream to the pan and let it simmer until it thickens, then add the chicken.  Season with Cracked Black Pepper and then your Dinner is served! Enjoy!

Lj's Healthy Fried Rice with Chicken wrapped in Streaky Bacon

Dinner is served!

I've used some Free Range Chicken thigh fillets with all of the fat removed. Wrapped them in streaky bacon and cooked in a preheated oven on baking paper for approx 45 minutes on 180 degrees. Depending on the size of the chicken thighs you may need to secure them with a toothpick.

I've used a mixture of Basmati, Brown and Wild Rice. I cook this in a microwave container that has a lid. 1 Cup of rice to 2 1/2 cups of boiling water uncovered for 12 minutes. Added some Vegeta powdered Veggie Stock to the water (about a tablespoon) before cooking. After the 12 minutes remove from the microwave and pop on the lid.

In a hot non stick frying pan sprayed with cooking spray I've sauteed whatever veggies I had in the fridge to use up. Carrots, Mushrooms, Onion, Baby English Spinach & Shallots today. You can add whatever veggies you like here. I've also added some frozen peas and corn. Once cooked add the rice and combine in the pan. Add some soy sauce to taste to your liking and cracked pepper and sea salt.

Rice Salad... With the warmer weather upon us it's time to start making some Salads!

Tested a new Rice Salad Recipe... Delicious!

Ingredients:

1 cup Jasmine Rice

1 can Chickpeas, rinsed and drained

1/2 Red capsicum, diced

1/2 Red onion finely diced

1/3 cup Sultanas

2 Tbs sliced almonds, toasted

2 Chopped Shallots

Dressing:

3 Tbs fresh lime juice

2 Teas Honey

3 Tbs Extra-virgin olive oil

2 Teas curry powder

Sea Salt and Cracked Pepper to taste

Cook the Jasmine rice in the microwave with 2 1/2 Cups of boiling water for approx 12 minutes or until tender. Let it cool completely. Combine rice, Chickpeas, Capsicum, Red onion, Almond flakes and Sultanas in a large bowl. Stir gently to combine all of the ingredients.

Whisk together lime juice, honey, olive oil, curry powder, salt and pepper. Pour over rice mixture and combine. Best left in the fridge for a bit for all the flavours to infuse.

Fried Rice with Prawns & Bacon

Quick & Easy Lunch Menu today...

Very easy to throw together last minute...

I've heated the frypan with a splash of olive oil and sauteed some diced red onion, carrot, mushrooms, zucchini, red capsicum and garlic. Thrown in some diced bacon and saute until soft. In the meantime cook the rice. I do mine in the microwave, 1 cup rice to 2 1/2 cups of boiling water and cook for 12 minutes. (Add some powdered chicken stock or vegetta to the water) Throw in the cooked rice and toss through with some some cooked prawns, frozen baby peas and corn.  I've added some cracked pepper and sea salt, some soy sauce and a splash of lemon/lime juice.

It is also nice with some diced cooked chicked added as well!

My Chicken & Bacon Rice Dish

1 Large Chicken Breast Diced

3 Rashers of Bacon diced

1 Onion Diced

1 Cup White Rice

1 Cup Chicken Stock

1 Cup Vege Stock

6 Button Mushroom sliced

1 Large Zucchini sliced

1 Large Carrot diced

1 Tin Diced Tomatoes

1 Tin Tomato Puree
Fresh Shaved Parmesan to serve

Fresh Basil and Oregano (optional)
Sea Salt and Cracked Pepper to season

In a large frypan with a lid (I use my big oval enamel lined crockpot) Brown the bacon, chicken, onion, carrot and mushrooms and then stir through the rice. Add the stock, tin tomatoes and tomato puree and stir through. Bring to a simmer and then add the zucchini. Turn to low and put on the lid and simmer until the rice is cooked. Add the shredded herbs and top with freshly shaved Parmesan. 
Quick and easy meal to prepare! I serve with fresh crusty garlic bread.