SINDHI TALEBADI (KEEME JO LOLO) USING SOYA GRANULES

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Many families in different parts of the world will surely have a meatloaf, or lolo as we sindhis call it on their menu. Of course the recipes will vary from the bland to the spicy or from rich to simple. Meat loaf is something which innovative housewives created using leftover cooked mince of beef, mutton or chicken. This dish has been popular in the sindhi community , and every sindhi homemaker will surely serve it on special occasions. Cooked mince and beaten eggs along with pasta come together to form a sindhi keeme jo lolo, which is normally steamed. Todays recipe is made with soya granules and eggs.

Growing up In a sindhi household , this lolo or talebadi was made when special guests were coming for dinner. Mummy would make at least 2 thalis (a steel platter with a raised rim).. The mutton keema(minced meat) was cooked lovingly till dry with aromatic spicies and cooled. Beaten eggs and cooked pasta ( makaroni) were mixed into the keema , and pored into the greased thalis. Generous amount of tomato ketchup was applied on the top and then the thalis were put into hot steamers.. The aroma of this delicious lolo wafted into the kitchen and we as children waited for the lolo to be cooked and served. It was cut into square pieces when cool and wiped clean in minutes..:). This lolo is also protein packed, easy to cook and can be served with a salad on the side to make a complete meal

Today when I make this at home, I prefer using vegetarian soya granules/ nutri/ protina. This is my husbands favourite. Do try this recipe which is perfect for vegetarians who eat eggs.

Ingredients

1 small cup of soya granules boiled in water for 10 mins, drain and squeeze out excess water.

3 tbsps oil

2 big onions finely chopped

2 tomatoes pureed

2 tsp ginger garlic paste

1 tsp shah jeeri (caraway seeds)

1 tsp red chilli powder

1 tsp garam masala

1 tsp corriander powder

salt to taste

1 cup boiled pasta..( I use elbow macaroni)

3 eggs lightly beaten

few tbsps of tomato sauce

grated cheese for garnish

chopped corriander for garnish as well as cooking

method..

Heat a pan and add 1 tbsp of oil, to this add the boiled soya granules and saute till the granules become a little crispy. Remove and keep aside in a bowl.

In the same pan add 2 tbsps of oil and add onions,saute till limp and translucent. At this point add 1 tsp salt to the onions to hasten the browning process, cook till onions turn a golden brown.

Add caraway seeds ( shah jeeri) and ginger garlic paste.

Now add tomato puree , red chilli powder, corriander powder and garam masala.

Cook till the whole mixture comes together and oil seperates

Add soya granules and roast for a good 15 mins until fragrant.

Add 1/2 cup water and cover and cook till done.

Let the mixture be dry.. we don’t want a watery mixture.

Shut the fire and cool completely,

Mix the boiled macaroni into the cooked keema

Fold in 3 beaten eggs and chopped corriander leaves.

Pour into a greased springform pan..and dot with tomato ketchup

Garnish with grated cheese and corriander leaves

Steam in a hot steamer for 30 mins or untill set

Cool, cut into squares or wedges and serve at room temperature.

Asinan serut or liquid fruit salad

ASINAN SERUT OR LIQUID FRUIT SALAD
Here in Indonesia, people love Asinans and Rujaks.
Rujaks are cut fruits and raw vegetables, served with a thick palm sugar sauce.( will put up recipe soon) .
An Asinan has fruit or vegetable,which are marinated in a tangy, spicy sweet syrup. And sort of pickled.
These can be bottled and kept upto 2 weeks, depending on the fruits and vegetables used.  Asinans vary from region to region. Todays recipe is ASINAN SERUT( Grated fruit Asinan )

The recipe I will share with you is an instant fusion Asinan. Fusion because I have added young coconut strips, which is not normally added, but I love the taste of it.😊 this recipe is very forgiving, you can add or omit any fruits, you can either chop the fruits or grate.
You can use this as a palate cleanser, amuse bouche,  between courses or even before meals to give your appetite an edge😊.
Best served chilled.

1st step..syrup.
Take 500 ml of water in a pan,( can use the water from coconut, as I have done)
add paste of 3 red chillies( can reduce or increase as per your choice)

5 tbsps of sugar
3 tbsp of vinegar.
1/4 tsp salt.

Boil till sugar melts, for about 5 mins.

Cool completely. .

To this add
1/2 cup grated semi ripe mango
1/2 cup grated cucumber with the skin
1/2 cup young drinking coconut, cut into thin strips.
1/2 cup grated apple.

Mix everything and let sit in the refrigerator for a few hours.

Serve in small glasses
Topped with some peanuts, and chopped red chillie.

Enjoy this refreshing liquid salad chilled.

SINDHI PHOTE BHUGO CHICKEN / CARDAMOM CHICKEN.

SINDHI PHOTE BHUGO CHICKEN.

Today’s recipe is SINDHI PHOTE BHUGO CHICKEN, cardamon/Elaichi chicken.
After someone asked me for an authentic sindhi recipe for phote bhuga TEEVARN( mutton), I went straight to the source of my sindhi recipes, MY MOTHER. While I was on a short trip to India. Sadly Mom’s health has detoriated as well as her memory. But she immediately could recall this recipe, and told me. In fact I asked her if we could add tomatoes, she said not at all.😊 so this recipe is more like a stew with a strong cardamon flavour and peppery undertones.A very light on the tummy dish.

Memories of my mom making this super fragrant dish( phote bugo teevarn) on sundays for my grandparents are so clear. My mom is a masterchef of sindhi delicacies, but sadly cannot cook any longer at the grand age of 90. But I am so thankful to have learnt most of my sindhi cooking from her.

Pls try it and have this accompanied by parathas and tawa toasted bread. The simplicity of this dish is what makes it so special.
The last time I made it was years ago for my mother in law , but with mushrooms. ( vegetarians please note).

500 gms chicken with bone( 6 good size pieces) make slashes on the chicken.
2 tsps of freshly ground cardamon with skin
4 to 5 whole cardamons..lightly bashed.
2 tsps freshly ground black pepper.
1 tsp shah jeera
1/4 tsp turmeric powder.
1/4 tsp garam masala
1.5 tsps salt.
3 cups water.
Finely cut corriander leaves with stems.
3 tbsps oil
2 tbsps Wheat flour mixed with 1/2 cup cold water.
( DO NOT USE CORNFLOUR).
Heat oil in a pressure cooker, and add the shah jeera, whole cardamons and the powdered cardamom. After a few seconds add the chicken and start sauting for at least 10 mins. The cardamom will start sticking to the chicken, keep going. Now add the corriander leaves, black pepper powder, turmeric and salt, mix for another 5 mins. The combined flavours of corriander, pepper and cardamom are amazing. Add the water and close lid. After 3 whistles, shut the flame and let the cooker cool down.
Open the lid and bring the chicken to a boil. Add the wheat flour slurry and simmer for a few more minutes.
Serve hot, sprinkled with black pepper and corriander.
Serve with parathas, and tawa toasted bread.or pao.

Kolak Candil.. Indonesian sweet dish.

The holy month of Ramadhan all over the world, has different traditions for breaking the fast,  one thing common will be sweetmeats, whether its dates or a glass of sharbat.
Here in Indonesia, people will mostly drink hot sweet black tea to be followed by various KOLAKS.
Kolaks are mostly soupy,  palm sugar  and coconut milk based. Various things are added, like jack fruit or banana, or sweet potato etc. Mostly served warm as the people here believe that breaking a fast with something cold will surely harm the stomach.😊
Kolaks are made with many twists. Here at home during Ramadhan helpers make different types of sweets. Will share some more recipes soon.
Today I will share kolak made with sweet potato dumplings. CANDIL ( pronounced Chandil) is balls of sweet potato. Hence the name.  Easy to make and light on the stomach. No oil goes in the preparation.

Step 1
Peel and chop 500 gms of sweet potato
( I have used orange sweet potato)
Heat a steamer and steam cook the sweet potatoes.
Avoid boiling them .
Once cooked, ( it took about 15 mins in my steamer) remove into a plate and mash using a fork.
Put in a  big bowl along with 150 gms TAPIOKA  flour. Add a pinch of salt and mix the warm mashed pototes with the flour. Knead into a smooth ball.
Divide and roll into small balls. Work quickly, I had help doing these, so it took about 10 mins for 2 of us .😊
I got about 75 small balls( good enough for a nice big bowl of kolak) keep aside.

2nd step.
In a sauce pan,  add 200 ml of coconut milk( I used a tetra Pack) and 100 ml of water.
Put in a knotted pandan leaf.
( or use 1/2 tsp of vanilla powder)
1/2 tsp of salt
Simmer, stirring continuously for 10 mins…keep aside.

3rd step.
Heat 600ml water in a saucepan
Add 200 gms of chopped palm sugar
( jaggery)
1 tbsps of  sugar
1/2 tsp of salt
1 knotted pandan leaf
Or you can add a little vanila essence at the end.
Boil till palm sugar dissolves, strain the water into another pan to get rid of impurities.
Boil once again and add a slurry of 2 tbsps tapioka flour mixed with 50 ml of water.
Bring to a boil and keep aside.

Final step.
Take a big pot, put about 1.5 liters of water, bring to a rolling boil and add the sweet potato balls. They will sink and rise within 5 mins. Keep on boil for another few mins, strain off the water, and add the balls to the palm sugar syrup. Give one boil and done.

AASSEMBLING.
Put few balls and palmsugar syrup in a bowl, drizzle few spoons of coconut milk on top…and enjoy warm.

Tip… to get things done faster, I put the sweet potato to steam on one stove, made the palmsugar syrup on another, and the coconut milk on another. 😊so I was done within 45 mins.

**The bland coconut milk balances the sweet palmsugar syrup.

Sindhi Chicken/ lotus stem

The recipe which I will share today is usually the base for sindhi pawa(trotters, or paya) but I cook my mutton or chicken,or Lotus stem( beeh) using this recipe of my mother, its easy enough to follow..( had shared the mutton version of this long back in a post on this blog)

SINDHI CHICKEN
1 whole chicken cut into 8 or 10 pieces.
3 big onions, cut fine
2 tomatoes chopped
2 tomatoes boiled and pureed.
2 tbsps ginger garlic paste.
1 tsp shah jeeri
3 tsps red chillie powder( or to taste)
1 tsp haldi powder.
2 tsps dhania powder.
2 tsps home made garam masala( shared recipe previously.)
Salt about 2 tsps.

Take a square piece of muslin cloth, about the size of a man’s handkerchief and put these spices onto it

1 tsp cummin seeds
1 pc of cinnamon ( about an inch long) a 2 small dried bay leaves
4 cloves
12 black peppercorns 
4 green cardamoms
4 small shallots and 4 cloves of garlic
and a small piece of ginger
2 tbsps raw rice and 1 tbsp raw chana dal
Tie this into a secure potli and make a bouquet garni, put this packet of spices into a pressure cooker, add chicken into the cooker, add sufficient water and close the lid, cook for about 2 or 3 whistles on medium flame. Once pressure is released from the cooker,  Remove the bouquet garni, open it gently, and put the spices into a mixer and blend using about one cup of water, strain this thick spice water and keep aside. ( DISCARD CINNAMON STICK AND BAY LEAVES)

Now take a pot, add about 4 to 5 tbsps of oil, and add 3 finely chopped onions. saute until onions turn pale golden in colour.

Add shah jeeri or caraways seeds to the onions
Add 2 tbsps of ginger garlic paste and continue to saute.
Now add 2 sliced tomatoes and puree of 2 boiled tomatoes

Continue to saute till every thing comes together and then add dry spices like turmeric, red chillie powder, corriander powder and lastly the king of all masalas …garam masala., season with salt.

Now is the time to add the boiled chicken  together with the stock. mix well and let it cook covered for 10 mins, then add the strained spice mixture little by little. Cover once again and simmer till your kitchen is engulfed with the fragrance…abt 15 mins on a low flame, adjust the thickness of the gravy , it should be semi thick and slightly sticky due to the starch in the rice. The chicken literally falls of the bones…

** Tip, Its better to pressure cook the chicken a day before, if possible. Keep the stock, bouquet garni, and water from boiled chicken in the fridge, next day you will see that the stock has turned into jelly. It gives awesome flavours..then you can grind the spices in the bouquet garni. BUT, if time does not permit, then go ahead and cook directly.

Finally add lots of chopped corriander leaves , stir and serve hot with phulkas or bread slices( we prefer pao or bread buns, to soak up the gravy)… and some sindhi kechumbo .

Kechumbo

Rub some salt onto 2 sliced onions, and leave for 5 mins, then wash under running water, squeeze the water out and put the onions in a bowl . now add 2 sliced green chillies , 1 tsp salt, 1 tsp sugar and 1 tsp vinegar. mix well and refrigerate.( I  even add grated raw beetroot and grated carrot to my kechumbo)

FOR VEGETARIANS I WOULD SUGGEST MAKING LOTUS STEM AND POTATOES,OR MUSHROOMS. USING THE SAME ABOVE METHOD.

Sup oyong bakso ayam/ Ridgegourd/ Turaiya chicken noodle soup.

Sup Oyong Bakso Ayam
( Turaiya/Ridgegourd chicken noodle soup)
This is one of the best ways to eat this lovely vegetable. Adding Ridgegourd to soup gives it a silken texture and surprisingly it enhances the taste.
One of our favourite soups at home. Especially on a Rainy night.  Indonesians are not familiar with cooking Turaiya in a sabji form. Its mostly made this way in a soup. Do try this soup, which is very very easy  to make and a delight to have. A meal in a bowl I love Turaiya in any form, be it the aisi turiyuoon ji bhaji which my mother made often when we were young or even the phota bhuga turi which my mother in law gave me during child birth.😊

For the bakso ayam
Chicken dumplings
Blend 200 gms of boneless chicken with
2 pods garlic
2 egg whites
1 tsp white pepper powder
1/2 tsp grated nutmeg
1 tsp salt
1 tbsp cornflour.
2 tbsp spring onion..finely chopped
1 tbsp  celery …finely chopped.

Make tiny balls with the help of 1 tsp.
Keep dipping the spoon in a small bowl of water.
Keep the chicken balls ready.

Soak about 70 gms of glass noodles in hot water. For 10 mins..drain and keep ready.

Take 2 Ridgegourds ..try to take the ones without seeds .
Peel and cut into round chunks. Not too thin, and not too thick…keep ready.
Blanch 1 bowl of moong bean sprouts in hot water , strain and keep ready( I used toge)

For the soup.
Grind 6 shallots, 3 garlic pods with a mortar and pestle. Make a paste.

Heat 1 tbsp of oil, add onion garlic paste, and 1 tsp of white pepper powder.
Saute till fragrant.
Ad 5 cups of hot water( better if you have chicken stock) I used stock. and bring to a boil.
Add the chicken balls .
Add 1 tbsp chicken sesoning or 2 cubes of knorr . I used royco.
Let the soup come to a rolling boil.
Add 1 tbsp of sesame oil.
Add  the ridgegourd / turai/ oyong.
Give a final simmer for 5 mins and take off the fire.

To assemble..
Put some glass noodles in a bowl, add blanched bean sprouts, and laddle the soup into the bowl.
Top with fried onion and chopped spring onion. And a healthy squirt of lime juice.
Serve with chilli sauce. I used fresh home made  sambal..

MACKEREL IN SPICY CHILLI SAUCE WITH STINK BEANS( Ikan kembung samal pete).

IKAN KEMBUNG SAMBAL PETE.
( MACKEREL IN SPICY CHILLI SAUCE WITH STINK BEANS)
Stink beans, bitter beans , twisted cluster beansthe names are  enough to put people off. BUT, wait, these beans are so called bcoz of their distinct taste and odour,( A bit strong, but similar to raw asparagus which I admit is an acquired taste.) The bean it self has a buttery bite to it. And the beans healing properties are many. They are very good in cleansing the kidneys., so don’t shy away…do try them Very very popular here in Indonesia. Petai( pronounced  Ptai) is mostly added to sambals or served as a side dish with rice, fish, chicken etc. Its truely delicious. Its normally just added in the last stage of cooking or eaten fried.
In India Its called YONGCHAK, ( I googled this, and saw its found in MANIPUR.) Pls do enlighten me if you know more about this in India.
Normally a single stalk will have about 10 to 12 beans, the outer covering is disposed and the beans are used.Every vegetable vendor who passes around will surely have many petai hanging on his cart.
These bright green beans surely brighten up a dish.
Ikan kembung is a distant cousin of the mackerel. Its not very fleshy, and has many tiny bones. But it fries very well and tasty to eat. Use any other fish if you want. Its the sambal which is so tasty..spicy, a little sweet and slightly tangy. Do try this recipe. Photo was a bit difficult to take..pls excuse the photography.

500 gms of ikan Kembung( chubb mackerel)..Make slits over the fish.
Wash well, rub lime juice and salt over it and let sit for half an hour.
Next rub some corriander powder and turmeric into the fish
Heat some oil in a pan and deep fry the fish till crispy…( you can cover while frying to avoid spluttering.
Keep the fish in a serving dish.

Sambal.( 1st step grinding)
7 red chillies
5 bird eye chillies
6 shallots
3 garlic pods
1 tsp salt
50 ml or 3 tbsps water.
Blend all this .keep asaide.

Step 2.
Heat 6 tbsps oil in a pan
Add the blended paste, 1 stalk of  lemongrass( slit and bashed), 3 torn kaffir lime leaves
Cook this till oil seperates.
Now add
10 whole bird eye chillies
1 big tomato sliced
1 tbsp jaggery or brown sugar
1/2 tsp sugar
50 ml or 3 tbsps water.
Also add the Petai( remove from stalk, and remove the white membrane, slit the green beans into 2)

Now cook all this for 10 mins till the beans lose thier rawness.
To assemble.
Put the fish in a platter, and pour the sambal on top of the fish, garnish with cucumber and thai basil.
Eat with hot white rice and some stirfry vegetables.
Have shared some photos in the comment section.

Egg chicken rolls

CHICKEN EGG ROLLS OR AYAM GULUNG DADAR TELOR.

This very simple , light and tasty snack comes together very very quickly.  Basically minced chicken is applied on a thin omelette and rolled , steamed and then panfried after cutting.
A no fuss recipe to make and eat😊
Please do try making this.

1st step
Beat 3 eggs lightly and season with salt and pepper.
Prepare 3 thin omelettes and keep aside.

# just cook lightly, don’t overcook the omelettes.

2nd step.
Put 200 gms of boneless chicken in a food processor.
Add 1 spring onion finely chopped
1 tbsp of ginger garlic paste
2 tsps sesame oil
1 tsp white pepper powder
1 tsp salt.
1 tsp mushroom seasoning or 1/4 tsp msg.
1/2 tsp grated nutmeg
Run the mixer till chicken is minced well.
Add 1 egg, and run the mixer once more.
Remove into a bowl.

3rd step
Take one omelette, apply 1/3rd of the chicken paste evenly all over the surface.
Roll gently.
Repeat for all 3 omelettes.
Keep the rolls in a hot steamer, seam side down, and steam for 15 mins.

4th step.
Cut the rolls at a slant to get oval pieces.
Dip all the cut pieces into cornflour.
Dust off excess cornflour.
Heat a frying pan and add about 5 to 6 tbsps of oil.
Heat oil, and add the egg chicken roll  pieces.
Pan fry till golden.
Serve hot, with a sauce of your choice.

Kue Putu Ayu, ( snow cakes)

KUE PUTU AYU

The name KUE PUTU AYU, loosely translated means pretty putu cake.( I also call these snow cakes)
These pretty little cakes are very easy to make and come in the category of kue manis( sweet cakes)
The distinct topping of  slightly salted grated coconut is the trade mark, and balances the sweetness of the kue perfectly.
Serve these at anytime of the day..people love them .
But traditionaly these are teatime treats.
No oil or butter is added, and steaming these takes hardly 15 mins.
Even after 38 years of living in Indonesia, I am still facinated with the way sweetmeats are created here like works of art.  Delicate, pretty and oh so tasty.

Serve these warm, and if you have any leftovers, keep in the fridge, in an airtight container and consume within 24 hrs.
After reheating in the steamer .

Since this is the holi season, I have made these in pretty multi coloured hues.

Holi is the festival of colours and celebrated with great gusto by indians by playing with water spray guns, vibrant colour powders rubbed into each other faces, and water balloons. The streets of India on the day of Holi look colourful , with people having fun.

Kue Putu Ayu..recipe with egg


STEP  1.
Mix 400 gms peeled grated coconut with 1/2 tsp salt and 2 tbsps cornflour.
Steam the coconut in a bowl for 15 mins.
Next,
Take about 20 small moulds, grease them very lightly and press grated coconut tightly into the grooves., keep aside.( pictures given below)
Pre heat the steamer, and cover the lid with a kitchen napkin, to prevent steam droplets from dropping onto the cakes.
.
STEP 2
In a mixing bowl add:-
2 whole eggs
175gms sugar
1/2 tsp emulsifier ( optional)
Whisk the above till sugar dissolves and eggs are fluffy and stiff.( I used an electric beater, it took me about 10 mins)
Add 2 tsps of vanilla essence.
Beat once more.

STEP 3
Sift together 200 gms of flour and 1/2 tsp baking powder. ( add 1/4 tsp baking soda incase you are not adding the emulsifier)

STEP 4
Mix together 75ml of thick  coconut milk with 125 ml of water.
( I used coconut milk from a tetra pack.)

Step 5
Add flour and coconut milk alternately to the beaten eggs and sugar.
Mix at a very low speed.

Divide the mixture into as many colours of cakes you want.
I divided into 4 bowls and added 4 different colours, blue, pink, purple and green.
Now spoon the mixture into the prepared moulds.( I used plastic moulds )
And steam for 15 mins.

Done, they come out very easily.
Serve with a hot cup of coffee.
Very pleasing eye candy, and very light to eat too. Do try these.

EGGLESS KUE PUTU AYU


STEP  1.
Mix 200 gms peeled grated coconut with 1/4 tsp salt and 1 tbsps cornflour.
Steam the coconut in a bowl for 15 mins.
Next,
Take about 10 small moulds, grease them very lightly and press grated coconut tightly into the grooves., keep aside.( pictures in comments)
Pre heat the steamer, and cover the lid with a kitchen napkin
.

In a bowl add 100 gms sugar

75ml water

75 ml coconut milk( I used a tetra pack)

Whisk everything together until sugar disolves.

Add 100 gms flour

1/2 tsp baking powder

1/4 tsp baking soda.

And mix well till no lumps remain.

Divide the batter into 3 or 4

Add colouring and mix gently.

Pour into moulds and steam for 15 mins.

Done.

Kue Bolu Sakura

KUE BOLU SAKURA
These cute little steamed cakes are a pleasure to see and eat. A no hassle recipe , which comes together quickly. These cute cakes are named after the sakura flower, because of the moulds they are made in.The texture of kue sakura  is very light and airy.
These  sweet cakes are  Included in the vast KUE  varieties available all over Indonesia.
KUE MANIS  to an Indonesian is what MITHAI  is to an Indian. Kue are small bite sized sweetmeats usually  made of rice flour, coconut milk, sugar etc and are mostly steamed. Milk is rarely used.
In todays recipe, I have also added a spice mix called SPEKUK. This spice mix has its origins from the Dutch colonial Era, and is used in some traditional cakes and biscuits here.
Familiar to the Indian taste buds, cinnamon, cloves, cardamon, cloves and aniseed are blended together,  with cinnamon and cloves being the dominant flavour. 
Use this mix to flavour your biscuits and cakes instead of vanila for a change.
Do try these little treats, use any tiny moulds if you can’t find the same. Any will do.

KUE BOLU SAKURA.

1st step..
Heat 125 gms of sugar with one tbsp of water to make a rich caramel.
Slowly add 250ml of hot water, and boil till caramel dissolves.
Remove from heat and cool completely.

2nd step.
Mix together dry ingredients
200 gms of  flour
25 gms cornflour
1/2 tsp baking powder
1/2 tsp baking soda
1.5 tsp spekuk spice mix
Sift and  keep aside.

Melt 75 gms margarine and keep aside.

3rd step.
In a mixing bowl add
2 eggs
125gms sugar

Beat till  sugar dissolves, and soft peaks form.
Add the caramel water slowly and whisk till mixed.
Now add  the sifted flour, beat once more till mixed.
Finally fold in the melted margarine.or butter.
Pour into lightly greased moulds and steam for 15 mins. Make sure the steamer is already hot.
( to prevent steam from dripping onto the kue, we normally tie a napkin on the lid)
The fragrance of spekuk will waft thru your kitchen, as the kue are being steamed.
As you open the lid, the kue looks quite puffed up, they will shrink within mins.

Cool for a few mins and remove from moulds.
Done. Enjoy with a cup of hot coffee .

Spekuk spice mix.
2 tbsps ground cinnamon
2 tbsps ground nutmeg( I grated it)
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground aniseed
Blend everything together and use.
Store the remaining in the refrigerator.

Nasi Hainan aka Chicken Rice

Nasi Hainan aka Chicken rice
(Home made  Modified version)
Mostly everyone is familiar with hainan chicken rice, more so those who travel to Singapore have surely eaten this. Singapore is famous for its Chicken Rice.

On my first visit to Singapore in the early 80’s , it was one of the dishes we had had at a foodcourt.😊
Smooth tender chicken, seasoned rice, a tasty broth to go with it, and the tasty    sauces  with it, make for a balanced flavourful dish.
Here in Jakarta also its quite popular with a slight change in recipes.
But the actual original version calls for a long procedure of making the chicken.
A whole chicken along with the skin is poached in boiling water, then taken out after a while and put into a big pot full of cold water and ice.  This is repeated quote a few times. This shock treatment is what results in a totally tender and smooth chicken.  At home long ago we used to make this, but lately since few years I prefer the modified version. As no one wants the chicken with the skin on. We normally make it out of boneless breast  fillet or boneless thigh fillet.
Easier and faster. For the vegetarian version I used plant based veg chicken fillet.  Do try it . The recipe is a little long but totally worth the trouble.

1st step.
400 gms of boneless chicken
( or you can take  half of a full chicken, with bones and skin)
Rub 2 tsps of salt and 2 tsps of sugar into the chicken and add about 1/4th cup of water.
Let the chicken soak in this brine solution for a minimum of 4 hours.
Wash and Soak 2 cups of jasmine rice.

Spring onion oil
In a bowl add
5 stalks of chopped spring onion
2 cloves of garlic finely chopped.
1 inch piece of ginger.. grated.
1 tbsp sesame oil
1 tbsp oyster sauce( I used the vegetarian version)
1 tsp sugar ,  1 tsp salt and 1 tsp white pepper.

To this bowl add 80 ml of hot oil, and mix. Keep aside.

Garlic oil
Heat 100ml of oil in a pan and add
12 cloves of finely chopped garlic
2 inches of grated ginger.

Saute till golden brown.
Keep aside.

Chillie sauce.
Blend together
8 curly red chillies
8 birds eye chillies
6 cloves of garlic
1 tbsp sugar
1 tbsp salt
100ml water.

Put this blended paste in a pan and cook for 5 mins. Add 1.5 tbsp of vinegar.
Keep aside.

All 3 sauces done. Onto the rice, chicken and soup.
Pls use either version.
Put drained rice in the rice cooker
Add the following.
1 tbsp normal oil
1 tbsp sesame oil
1 tbsp oyster sauce
2 tbsp soy sauce.
2 tsps salt
1 tsp pepper
2 stalks of  spring onion cut into big pieces.
Now add water according to the rice cooker instructions( normally  2 fingers above rice)
Stir well and place the chicken on the rice.
Cover and cook.  Remove chicken, chop and keep aside.

2nd way using steamer. ( I used this method)
Put drained rice in a pan
Add the following.
1 tbsp normal oil
1 tbsp sesame oil
1 tbsp oyster sauce
2 tbsp soy sauce.
2 tsps salt
1 tsp pepper
2 stalks of  spring onion cut into big pieces.
Now add  about 1 cup of water .
Stir well and cook till no water is left.
Transfer to steamer. And cook till done.

Next I just put the chicken on a steel plate and steam for about 12..15 mins.
Chicken will let out water, reserve the water for adding to soup.
Chop the chicken and keep aside.
Finally the soup.
If you have good chicken stock pls do use it.
In a pan, add 1.5 liters of water.
Add
1 pc bashed ginger
4 cloves garlic bashed
150 gms of sliced cabbage.
Chopped cubed  spring onions.
Salt, pepper, sugar and stock cube.
Boil for about 15 mins.
Test  the seasoning and ready to serve.

I also sauted some pok choi in garlic to serve with the rice.