I am quite fond of Yam though I don’t eat it that regularly. There are many ways of cooking Yam – dessert, dim sum or stir fried but one easy dish to cook it would be Yam Rice. Yam Rice can be considered an all-in-one dish because you don’t really need to cook anything else with it, save perhaps a nice bowl of soup to further whet your appetite. The best part of cooking Yam Rice is that you only need a small portion of yam to cook this dish. Too much and you will be stuffing yourself silly unless you are cooking for a party. Perhaps you might want to consider saving some for Yam and Sago Dessert.
My mum advised that the Yam should be cut into small cubes and pre-fried separately from the rice. Overcooked Yam will turn mushy or break up and you might lose the flavour a bit. Just add the fried yam into the rice just as the rice is boiling in the rice cooker and you should have nice fluffy rice with fragrant fried yam cubes. As usual in these kind of rice recipes, you will need dried shrimps and mushrooms for the full flavour.
This is mum’s recipe for Yam Rice Read the rest of this entry »
It is mind boggling the variety of fried rice dishes out there. With rice as the main actor, it is left to the imagination of the chef to add the supporting acts to create a fried rice dish. One of my favourite fried rice dish is the Prawn Fried Rice. The prawns give the fried rice a nice seafood flavour and comes with a natural sweetness which cannot be substituted with the use of any form of seasoning.
For this fried rice dish, it is important to use the freshest prawns you can get for otherwise, you will get a â€œfishyâ€ smell and will probably attract flies instead. Get prawns the size of about 2 inches in length (before shelling). Shell the prawns and cut them into smaller cubes. That is my preference anyway. You can leave it whole if you wantâ€¦ especially if you want to impress your guests with bigger looking prawns 😀
This is my recipe for Prawn Fried Rice Read the rest of this entry »
Pumpkin is a versatile vegetable which can be cooked in many ways. You can fry it, make cakes out of it, steam it or even bake a cake with it. One way of savouring the delicious sweet-tasting pumpkin is to cook it with rice in a rice cooker or claypot over charcoal fire (if you have one). You can also cook it in a pot over a gas stove or electric burner but care is needed to prevent burning.
Pumpkin rice ensures that every taste of the pumpkin is fully absorbed by the rice and the use of other ingredients like dried prawns, mushrooms and belly pork makes this dish a truly satisfying dish to make and eat. You donâ€™t really have to cook anything else as you get your share of carbohydrate, protein, fat and fibre all in one dish. If you like pumpkins, you should try this.
This is my recipe for Pumpkin Rice Read the rest of this entry »
Food review, Rice March 16th, 2007
The following was a food review I did on 12th October, 2006. I am quite busy at the moment with work and therefore, I am putting in this review for your reading pleasure. Why this review and not others? Well…because I just had Nasi Kandar Penang a while ago for lunch
Yesterday, I went further down Jalan Tuanku Abdul Rahman to see my tailor. It was around lunch time and it started to pour heavily. The tailor I go to, Astor Tailor, is located in the same block of building as K.S. Gill (specialty shop selling all kinds of pen) and I was basically stuck due to the rain. I then noticed that the end shoplot is a Penang Nasi Kandar Restaurant. Since I could not go anywhere else, I decided to check it out.
Choose your pick
The first thing I noticed was a newpaper review done on this restaurant. It must be good. Why else is it recommended as one of the top 5 places to have your Nasi Kandar in Malaysia? Let’s get started then, shall we?
This is Nasi Kandar Kudu bin Abdul. It is run by an Indian Muslim lady and appears to be a family business. Apparently, this family also runs the famous Nasi Kandars in Penang, the home of Nasi Kandar. Nasi Kandar is essentially white rice which comes with your selection of meat – chicken, fish, mutton, parts of chicken (neck, gizzard etc), crabs, prawns, fish roe, sotong and if I am not mistaken, beef lungs. What sets this Nasi Kandar apart from most other white rice dish is that upon placing the meat on the rice, the waiter / cook will pour a variety of curries over the rice so that the rice will have a most unique curry taste.
I had the Nasi Kandar Ayam Kicap (Chicken in Dark Soya Sauce). The chicken drumstick / thigh is quite big in portion and tastes great. Has a nice hint of spice to it and not overpowering. It must be the family’s secret recipe. The meat is well-cooked though I would have prefered it slightly juicier. My Nasi Kandar Ayam Kicap comes with three pieces of steamed / boiled ladies fingers which were really tender, yet crisp to the bite. A couple of slices of cucumber and papadoms completes the dish.
A plate of Nasi Kandar Ayam Kicap costs RM5.00 and is money well spent. You can always ask them to go easy on the curry but let me tell you, the mixture of the curries is the highlight! By the way, the curries are kept warm by the warmer underneath. Nothing beats warm curried rice on a rainy day!
Nasi Kandar Kudu bin Abdul is located at No. 335, Jalan Tuanku Abdul Rahman, 50100 Kuala Lumpur. They are open everyday till about 8.30pm.
To get there, go to Maju Junction Shopping Centre along Jalan Tuanku Abdul Rahman. You will see a traffic-light cross-junction and Centrepoint Hotel across the junction. Walk across to Centrepoint Hotel and walk further down till you see Commerce Assurance Berhad. Nasi Kandar Kudu bin Abdul is across the street.