Browsing Category: "Rice"

Nasi Kandar Penang Kudu bin Abdul at Jalan Tuanku Abdul Rahman, Kuala Lumpur

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 🙂

 

Enjoy!

The Place
(updated 16102006)

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?

Fried stuffs

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.

 

My superb lunch

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.

Fried Sotong Nasi Kandar
(updated 16102006)

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!

Fried Pandan Chicken Nasi Kandar
(Updated 16102006)

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.

 

 

Technorati Tags : Nasi Kandar , Malaysian Food , Food

Luncheon Meat Fried Rice

Dinner, Lunch, Pork, Rice December 12th, 2006

Luncheon Meat Fried Rice

Got left over rice in the fridge? Got luncheon meat in the kitchen cabinet? Why not fry them together for a delicious plate of Luncheon Meat Fried Rice? Throw in some carrots for added taste and colour and a couple of slices of cucumber as garnish and you will have a beautiful plate of fried rice to dig in.

This is my recipe for Luncheon Meat Fried Rice.

Ingredients

  • 3 bowls of cooked rice (preferably overnight cooked rice) [bowl denoting rice bowl]
  • 1/2 to 1 tin of luncheon meat (diced)
  • 1/2 bowl of carrots (diced)
  • 1 large onion (chopped)
  • 5 shallots (sliced thinly)
  • 1 stalk spring onions (chopped)
  • 2 eggs
  • 2 tablespoons cooking oil (preferably palm oil)

Seasoning

  • 3 teaspoons of salt or to taste
  • White pepper powder to taste
  • teaspoon light soya sauce
  • 1 pinch of msg (optional)

Method

Heat oil in wok and fry shallots till golden brown. Remove fried shallots and set aside.

With remaining oil in wok and at high heat, fry luncheon meat till beginning to brown. Set aside.

Stir-fry onion till aromatic, add carrots and stir fry for 1 minute. Add salt and pepper. Mix well.

Add rice and fried luncheon meat and stir-fry for 2 minutes.

Make a “well” in the wok by pushing the rice mixture aside. Break eggs into the “well” and fry it till semi-cooked. Cover with rice mixture and continue frying whilst adding light soya sauce. If wish to, add a pinch of msg. Fry for another minute and add chopped spring onions.

Dish up and sprinkle fried shallots over the fried rice before serving.

Cabbage Rice with Lap Cheong

Chinese, Dinner, Pork, Rice, Vegetable November 14th, 2006

Cabbage Rice with Lap Cheong

This is my 3rd recipe for rice cooked in a rice cooker. Prior to this, I have a recipe for Chicken Rice as well as Long Bean Rice. This is another one of the vegetable rice recipes which can serve as a meal on its own.

Cabbage Rice with Lap Cheong (Chinese Sausages) is quite mild in flavour but sweet in taste. The sweetness comes from the cabbage. The type of cabbage we usually use is the chinese cabbage, which is white in colour and longish in shape rather than round. Try not to leave the rice uneaten overnight as I believe that the cooked cabbage does not withstand being kept overnight that well.

If you don’t have lap cheong, you can even substitute it with ham or even salami! Do experiment. As I have emphasised many times before in my recipes, you can actually experiment with the ingredients once you get the basic idea of how the dishes are cooked. The presentation of the rice in the picture above could be much better but the taste definitely is!

This is my recipe for Cabbage Rice with Lap Cheong (Chinese Sausages)

Ingredients

  • 2 cups rice pre-soaked for 30 minutes (measured using the cup that comes with your rice cooker)
  • About 400 grammes of chinese cabbage (shredded roughly)
  • 400 grammes of belly pork (try to get the 3-layered pork. Remove skin)
  • 5 to 8 pieces dried chinese mushrooms (pre-soaked till soft. Remove from water and cut to slivers but retain water for later use)
  • 50 grammes of dried prawns / shrimps (pre-soaked for 5 minutes. Remove from water but retain water for later use)
  • 3 to 5 lap cheong (remove skin and slice thinly diagonally)
  • 5 cloves shallots (sliced thinly)
  • 2 tablespoons of cooking oil (preferably palm oil)
  • 3 bowls of water

Seasoning

  • 4 teaspoons salt
  • 1/2 teaspoon white pepper powder
  • 2 teaspoon light soya sauce
  • 2 tablespoon dark soya sauce
  • A pinch of msg (optional)

Method

Bring water to boil. Add belly pork and let it boil till cooked. Remove pork. Cut into small pieces.

Heat oil in wok and fry shallots till golden brown. Remove fried shallots.

With remaining oil in wok, fry the cooked belly pork till beginning to brown. Remove pork. With remaining oil, fry the dried prawns and chinese mushrooms for 1 minute till fragrant. Add cabbage and put back the pork into the wok and continue to stir fry for 1 more minute. Add seasoning and a little bit of water (used to soak mushrooms / dried prawns) to keep it moist.

Add pre-soaked rice into the ingredients and stir well for 1 minute.

Transfer the ingredients into rice cooker and add water till it covers rice completely just like how you usually cook rice. Turn on the rice cooker. Check occasionally for water to dry out from the upper layer of the rice. Once that happens, place lap cheong on top of the rice, cover lid and wait for rice to cook completely.

Sprinkle fried shallots over rice before serving.

Long Bean Rice

Rice, Vegetable October 17th, 2006

Foreground : Long Bean Rice
Background : Kiam Chye Tau Foo Soup

Rice cookers are not meant just to cook plain rice. Prior to this, I have a recipe for Chicken Rice cooked in a Rice Cooker. Apart from Chicken Rice, you can also cook other types of rice, one of which is Long Bean Rice.

Ingredients

A meal on its own, you will find out here that you can also cook a soup as a side dish arising out of the use of the ingredients here. I will give the recipe for the soup another day. Anyway, the fact that all the ingredients are firstly stir-fried and then cooked in the rice cooker gives the whole dish maximum flavour from the various ingredients used.

Place into rice cooker before turning on the cooker

Long Beans can be stir-fried on its own with belacan or even garlic and is highly nutritious. Eat too much, however, you may end up with too much gas in your stomach which is common among beans. Once you master this dish, you can substitute the long beans with other vegetables such as cabbage, pumpkin or even “kua chye” – I am still trying to find out what’s the anglo-name for this vegetable.

This is my recipe for Long Bean Rice.

Ingredients

  • 2 cups rice pre-soaked for 30 minutes (measured using the cup that comes with your rice cooker)
  • About 15 pieces of long beans (cut to 2 inch lengths)
  • 400 grammes of belly pork (try to get the 3-layered pork. Remove skin)
  • 5 to 8 pieces dried chinese mushrooms (pre-soaked till soft. Remove from water and cut to slivers but retain water for later use)
  • 30 grammes of dried prawns / shrimps (pre-soaked for 5 minutes. Remove from water but retain water for later use)
  • 5 bulbs shallots (sliced thinly)
  • 2 tablespoons of cooking oil (preferably palm oil)
  • 3 bowls of water

Seasoning

  • 4 teaspoons salt
  • 1/2 teaspoon white pepper powder
  • 2 teaspoon light soya sauce
  • 1 tablespoon dark soya sauce
  • A pinch of msg (optional)

Method

Bring water to boil. Add belly pork and let it boil till cooked. Remove pork. Cut into small pieces.

Heat oil in wok and fry shallots till golden brown. Remove fried shallots.

With remaining oil in wok, fry the cooked belly pork till beginning to brown. Remove pork. With remaining oil, fry the dried prawns and chinese mushrooms for 1 minute till fragrant. Add long beans and put back the pork into the wok and continue to stir fry for 1 more minute. Add seasoning and a little bit of water (used to soak mushrooms / dried prawns) to keep it moist.

Add pre-soaked rice into the ingredients and stir well for 1 minute.

Transfer the ingredients into rice cooker and add water till it covers rice completely just like how you usually cook rice. Turn on the rice cooker and wait for it to cook automatically.

Sprinkle fried shallots over rice before serving.

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