Wheel of Fortune

What goes up must come down

spinning wheel got to go round

Blood, Sweat and Tears had it right. Spinning wheel got to go round...especially if you are at Poly Ann Ice Cream in the Outer Sunset.

They have so many flavors, they have a flavor wheel to help you decide if you can't settle on which one you want. The wheel also allows you a chance to win a free ice cream cone.

Not quite ready for the wheel, I almost followed the 8-year-old kid in front of me and went for Gummy Bear. Then I sampled Cherry Brandy. I eyed the Durian, and my stomach did a little flip, and I retreated to safe, which was Chocolate Chip. Then I thought about how pedestrian that was, and quickly changed my order to Jasmine Green Tea.

It was a great choice. Creamy, rich, with a strong flavor of jasmine, I savored every bite.

Next time, the wheel.

Grilled Mahi Mahi with Brown Rice Recipe

Delicious brown rice recipe with grilled mahi mahi fillets, swordfish or halibut.

Ingredients

6 tablespoon(s) olive oil
6 tablespoon(s) lemon juice
1/4 cup(s) chopped fresh basil
2 tablespoon(s) chopped fresh rosemary
2 tablespoon(s) balsamic vinegar
2 clove(s) garlic, minced
2 teaspoon(s) Worcestershire sauce
2 teaspoon(s) soy sauce
4 mahi mahi fillets, about 4 to 6 oz. each (or use swordfish or halibut)
1 teaspoon(s) salt
1 teaspoon(s) freshly ground black pepper
2 cup(s) cooked brown rice

Preparation

1. In a small bowl, combine first 8 ingredients. Sprinkle fish fillets with salt and pepper; place into a gallon-size zip-top bag and pour in marinade. Seal and shake gently to coat fish evenly. Refrigerate for at least 2 hours but no more than 6 hours.

2. Preheat grill to medium-low. Grill fillets, turning carefully, 4 to 5 minutes per side, or until fish begins to brown and flakes with a fork.

3. Spoon a good 1/2 cup of brown rice onto each of 4 plates and top each with a fillet of fish. Garnish with lemon wedges and more fresh herbs, if desired.

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Perfect Scrambled Eggs Breakfast

Gordon Ramsay is on tv so often, we have come to think of him as simply a foul-mouthed dictator in the kitchen. It's nice to see him on the other side for a change, cooking and enjoying the process, teaching, even laughing at his own mistakes.

I have been making scrambled eggs for as long as I can remember, but lately i have been using this method for a lighter, silkier version. I don't always have creme fraiche, but a little bit of sour cream or heavy cream works just fine. This method yields perfect eggs every time.

Let Them Eat Cake

"Southern Living 1995 Annual Recipes", page 151, Cute-as-a-Button Cherry Pound Cake.

This recipe has been my white whale, and for no better reason that I just never attempted it. It always looked too pretty, too perfect. Today, 14 years later, I decided to give it a go.

We were planning to take our friend Kristina to Lovejoy's Tea Room to give her some baby gifts and do a mini-shower of sorts in anticipation of her little one arriving next month. I thought, no better time for the Cute-as-a-Button cake!

As you can imagine, the recipe is full of butter, sugar, and eggs. What surprised me was that there was no leavening agent - no baking soda, no baking powder. I read it 3 times. None. I poured the batter into the pan (my fabulous no-stick, two-piece tube pan), and prayed. Just like with every recipe from Southern Living, you should never doubt a Southern cook. It came out perfectly, with a gorgeous, crunchy "crust" on the bottom.

It unmolded perfectly, too.

Frosting it was going to require more skill than simply making a huge swirl on top of a cupcake. I just decided to have fun with it and try a little piping with the rosette tip.

One huge difference between doing a big cake and a batch of cupcakes, is that you have one shot. With cupcakes, you can taste them, mess up a few with frosting, and it doesn't matter. With a cake, you have to get each element right and hope that the cake inside is as good as you hoped.

It turned out well - and heavy as anything, more like a Ton Cake than a Pound Cake! The ladies at the tea room thought it was from a bakery - the ultimate compliment.

Don't be put off by the maraschino cherries. I had envisioned a light-pink cake with fruitcake-like chunks of cherry, but they just added a little hint of color, like rose petals.

Cute-as-a-Button Cherry Pound Cake

• 1 C. butter, softnened
• 1/2 C. shortening
• 3 C. sugar
• 6 large eggs
• 1 6 oz. jar maraschino cherries, drained and chopped
• 1/2 t. almond extract
• 1/2 t. vanilla extract
• 3 3/4 C. all-purpose flour
• 1/4 t. salt
• 3/4 C. milk
• Cream Cheese Frosting*
• Garnish: 1 4 oz. pkg. melt-away mints

Preheat oven to 300 degrees.

Butter and flour a 10-inch tube pan.

Beat butter and shortening at medium speed with an electric mixer, about 2 minutes or until soft and creamy.

Gradually add sugar, beating 5 - 7 minutes.

Add eggs, one at a time, beating just until yellow disappears.

Stir in cherries and flavorings.

Combine flour and salt; add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.

Pour batter into pan.

Bake for 1 hr 45 min to 2 hrs. Cool in pan on wire rack 10 minutes; remove from pan, and cool completely on wire rack.

Frost top and sides of cake with Cream Cheese frosting, garnish with candies.

*Cream Cheese frosting (classic) mix 8 oz softened cream cheese, 1/2 C. softened butter. Add 1 16 oz. pkg sifted powdered sugar and 1 t. vanilla extract. Beat until light and fluffy.

A Perfect Pairing

Oh lucky, lucky me! I got free tickets to a special advance screening of "Julie & Julia", the new film starring Amy Adams and Meryl Streep. It is based on the book "Julie & Julia" by Julie Powell (a good book), and also "My Life in France" by Julia Child (a great book).

I was so glad to see that an equal portion of the movie was devoted to Julia Child - she is, of course, talked about throughout Julie Powell's book, but the movie gave her a chance to really come to life. The contrast between the two time periods and places, 2002 in Queens and 1950's Paris, was very well done, both in set design and costume.

The food stylists for the movie deserve a great round of applause. All of the dishes looked either delightfully delicious, or delightfully disastrous, depending on the situation. It's over 12 hours after the movie ended, and I am still salivating over the Boeuf Bourgignon. Luckily for me, my ever-so-thoughtful friend Michael packed a picnic, and we had a nighttime tailgate party for two, right there in the cinema parking lot!

Of course, the biggest message of the movie is that it's never too late in life to get inspired. Julia Child did so when she was in her 40's, living in a foreign country, and Julie Powell followed suit when she had just turned 30, working in a lowly government job. Neither of these women had had remarkable lives up until they discovered a passion for food, cooking, and the desire to share their experiences with others. And most importantly, not to get discouraged by mistakes and setbacks...they are all a part of the experience, and make any victories that much sweeter. Bon appetit!

Cajun-style chicken with Mexican rice

Wonderful Cajun-style chicken recipe with Mexican rice. Enjoy!

Cooking Time 15 minutes

Ingredients (serves 4)

11/2 limes, juiced
1 teaspoon cajun seasoning
2 tablespoons fresh coriander leaves, finely chopped
12 (700g) chicken tenderloins, trimmed
11/4 cups long-grain rice, rinsed
1 small red capsicum, finely chopped
1 corn cob, kernels removed
21/2 cups chicken stock
1/3 cup taco sauce
4 green onions, thinly sliced
coriander sprigs and lime wedges, to serve

Method

1. Combine 1/4 cup of lime juice, cajun seasoning and coriander in a shallow dish. Add chicken and turn to coat.

2. Combine rice, capsicum, corn, stock and taco sauce in a medium saucepan. Bring to the boil over medium heat. Reduce heat to low. Cover and simmer for 12 minutes or until rice is tender. Stir in green onions. Cook for a further 3 minutes or until liquid is almost absorbed. Remove from heat. Stand, covered, for 5 minutes.

3. Meanwhile, heat a greased barbecue plate or chargrill on medium-high heat. Cook chicken for 3 to 4 minutes each side or until cooked through.

4. Spoon rice onto plates. Top with coriander sprigs. Divide chicken between plates. Serve with lime wedges.

Source
Super Food Ideas - September 2007, Page 29
Recipe by Jenny Fanshaw

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Oriental egg fried rice

Sara Buenfeld’s fast and easy fried rice makes for a delicious Chinese supper

Easy
Serves 4
Prep 20 - 30 mins

Ingredients

a mugful of American long grain rice
a cupful of frozen peas
2 tbsp sunflower oil
2 back bacon rashers, roughly chopped
1 small red pepper , chopped
2 garlic cloves , thinly sliced
2 large eggs
1 heaped tsp Chinese five-spice powder

Method

1. Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.

2. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don't rinse).

3. Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.
4. Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice

Recipe from Good Food magazine, May 2002.

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Fragrant vegetable & cashew biryani

Moderately easy
Serves 8
Prep 40 mins
Cook 1 hr
Vegetarian, Super healthy

Ingredients

500g basmati rice
2 large onions , halved and thinly sliced
4 tbsp sunflower oil
thumb-size piece fresh root ginger , shredded
65g sachet korma curry paste (we used Sharwood's)
2 cinnamon sticks
6 green cardamom pods
3 star anise
250g diced potatoes
1 small cauliflower , cut into small florets
250g Greek yogurt
225g frozen peas
2 good pinches saffron
½ tsp rosewater
butter , for greasing
100g roasted, salted cashews nuts

FOR THE GARNISH

2 onions , halved and very thinly sliced
3 tbsp sunflower oil
good handful coriander

Method

Rinse the rice in several changes of water to remove excess starch, then put in a bowl of cold water and leave to soak for 30 mins.

Meanwhile, fry the onions in the oil for 8 mins until soft and starting to colour. Add the ginger, then cook for 2 mins more. Stir in the curry paste followed by the whole spices, cook for 1 min more, then tip in the potatoes and cauliflower. Pour in 300ml water, cover and boil for about 5-7 mins until the veg are just tender, but still have a little resistance. Stir in the yogurt and peas with 1 tsp salt.

Mix the saffron, rosewater and 3 tbsp boiling water together and stir well. Drain the rice, tip into a pan of boiling salted water, then cook for 5 mins until almost tender. Drain again. Get out a large ovenproof dish with a lid and butter the base. Tip the curry sauce into the base, scatter over the nuts, then spoon over the rice. Drizzle over the rosewater mixture, then cover with foil followed by the lid. Can be chilled overnight until ready to cook.

Heat oven to 180C/fan 160C/gas 4. Put the biryani in the oven for 45 mins-1 hr until thoroughly heated through. To check it's ready, try a spoonful from the centre of the rice. For the garnish, slowly fry the onions in the oil until really golden and crisp (this can be done in advance). When the biryani is hot and ready to serve, gently toss through the onions and coriander.

Try
Good source of vitamin C, counts as 1 of 5-a-day
Don't walk away from the rice as it boils - the pre-soaked grains cook quicker than you'd expect, so you need to ensure that it doesn't overcook.

Nutrition Per serving:

469 kcalories, protein 14g, carbohydrate 67g, fat 18 g, saturated fat 4g, fibre 4g, salt 1.11 g

Recipe from Good Food magazine, January 2008.

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Not to be Trifled With

I love trifle. Whoever invented this dessert deserves a prize - layers of cake (usually sherry-soaked), custard, whipped cream, and fruit. What's not to love? Its festive look and richness usually make it a traditional winter holiday dessert, but I have been making this summer version for almost 15 years now, when the berries are at their juicy best.

The original recipe was part of a low-fat spread on yogurt, from Southern Living in 1995. To keep it low-calorie, it calls for reduced fat whipped topping, aka Cool Whip. Yuck. I have always hated the taste of Cool Whip, which is slightly mettallic to my palate. I have made some substitutions here, doubled the amount of fruit, and cut down the time by using a store-made Angel Food cake, and it is always a huge hit with a crowd, from young to old. Because of the red, white and blue colors, it's perfect for 4th of July.

Lemon-Berry Summer Trifle

• 1 16 oz. store-bought angel food cake
• 1 14 oz. can sweetened condensed milk
• 2 t. grated lemon rind
• 1/3 C. fresh lemon juice
• 2 6 oz. cartons lemon yogurt
• 1 1/2 pints whipping cream
• 1/3 C. sugar
• 1/2 t. vanilla
• 2 C. fresh strawberries, sliced
• 2 C. fresh blueberries or blackberries
• 2 C. fresh raspberries
• 1 C. flaked coconut, lightly toasted

Cut cake into bite-sized pieces, set aside.

Whip cream with sugar and vanilla to a thick consistency.

Combine condensed milk, lemon rind, lemon juice, and lemon yogurt. Fold in 2 cups of the whipped cream.

Place 1/3 of the cake pieces in the bottom of a 4-quart trifle bowl; top with 1/3 of the lemon mixture. Top with strawberries. Repeat the layers twice, using remaining cake pieces, lemon mixture, blueberries, and raspberries, ending with the raspberries.

Spread remaining whipped cream over the raspberries.

Sprinkle with toasted coconut.

Cover and chill 8 hours.

Hot n Cheesy...Sorta

I'm always trying to think of new things to take to a BBQ, and with the summers being so cold and foggy here in San Francisco, a hot dish is not an unheard of thing in July. I cracked open my "Macaroni & Cheese" book by Marlena Spieler, and found this recipe for "Deliciously Trashy Mac & Cheese with and Extra Hit of Mustard and Pickled Jalepenos".

It was a solid recipe and looked perfect for the first hour after I made it. It was cheesy, creamy and spicy. I wrapped it up and took it to the BBQ, where I reheated it in the oven for maybe 20 minutes.

The taste was still good, but it got so dry! That was such a disappointment, considering how much cheese and milk I had mixed in. I wanted ooey gooey, but that is not what I ended up with. Probably, I should have assembled it there instead of at home - double cooking it did not do it any favors. A good effort, but I think I will go back to the drawing board with that one.

4-H Brownies

Its funny you should ask for a brownie recipe. I'm getting all my recipes in one place, and I just typed this one up today. I got this when we were doing 4-H at our house. This is our "go to" brownie recipe. They are not fancy, but really yummy, and I usually have all the ingredients on hand. I'll post a picture next time we make them.

1 stick plus 2 Tbsp. butter softened, not melted
1 cup sugar
2 large eggs
1/3 cup cocoa
3/4 cup flour
1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt

Preheat oven to 350. Grease an 8-inch square baking pan. Beat butter and sugar together with an electric mixer. Add vanilla and eggs, mixing well. In a separate bowl, stir together the flour, cocoa, baking powder and salt. Add the flour mixture to the butter batter. Mix it well using an electric mixer. Spread batter in a greased pan. Bake for 30 minutes. Cool for at least 1 hour before serving. If you can last that long you have better will power than we do!

I like these better when you cream the butter and sugar really well, about 4 minutes. If I'm taking them somewhere I sprinkle a little powdered sugar on top.

Brownies

Do any of you ladies have a great brownie recipe?? I usually make them from a mix, but would like to try a homemade version. Thank you!

Almond and Pistachio Rice

Ingredients:

2 x onions, coarsely chopped
30 ml (2 tablespoons) olive oil
2 cloves garlic, chopped
1 stick cinnamon
1 x star anise pod
2 1/2 ml (1/2 teaspoon) ground coriander
375 ml (1 1/2 cups) converted rice
750 ml (3 cups) chicken broth
500 ml (2 cups) cooked chicken, shredded into large pieces
60 ml (1/4 cup) toasted pistachios
60 ml (1/4 cup) toasted almonds
Cilantro

Directions:

In a large skillet over medium heat, brown the onions in the oil. Season with salt and pepper.

Add the garlic, spices and rice. Continue cooking for 1 minute, stirring to coat the rice with the oil.

Add the broth and bring to a boil. Cover, reduce the heat and simmer gently for about 25 minutes. Add the chicken, pistachios and almonds. Continue cooking until the chicken is heated through. Adjust the seasoning.

Serve garnished with cilantro leaves.

Source www.foodtv.ca

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Lebanese rice and noodles

Ingredients (serves 4)

1/2 cup white long-grain rice
1/2 x 250g packet dried rice vermicelli noodles, coarsely broken
1 small red onion, finely chopped
2 large tomatoes, finely chopped
1/3 cup toasted pine nuts
1/2 cup chopped fresh flat-leaf parsley leaves
1/4 cup lemon juice
2 garlic cloves, crushed
1 tablespoon olive oil

Method

Cook rice in a large saucepan of boiling water for 8 to 10 minutes or until just tender. Remove from heat. Add noodles. Stand for 2 minutes or until noodles are softened. Drain. Refresh under cold water. Drain. Cool.

Place onion, tomato, pine nuts, parsley and rice mixture in a large bowl. Whisk lemon juice, garlic and oil together in a jug. Add to bowl. Season with salt and pepper. Toss to combine. Serve.

Notes & tips

* Serve with grilled lamb chops or roast chicken.
* Assemble salad up to 2 hours before serving.

Source
Super Food Ideas - November 2008, Page 25
Recipe by Kim Coverdale

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Special Event Cupcakes

I get so nervous when I have to bake for an event. When my friend Denise asked me to make cupcakes for her wedding rehearsal dinner, I was excited, and then as the day grew closer, I started to worry. That old nag "expectation" was threatening to make me sabotage my own work. Ugh! "Why did I take this on?" I asked myself the night before, forgetting the dozens and dozens of successful cupcakes I have made over the years.

We had done a test batch a few weeks ago, to determine the flavor and decoration. Her fiance's family loves chocolate, whereas hers loves fruit, so we decided on a chocolate cupcake with raspberry frosting. Her colors are grey, purple and white - so I did a silver foil wrapper and dragees (illegal now, but still available at my favorite baking supply store, Sugar & Spice in Daly City).

About a week ago, she decided that since the dinner was going to be a big, filling Italian meal, minis would be better than full-size cupcakes. Minis are something I have only recently started getting into. They are more work in one sense, because there are twice as many to prepare and decorate, but the decorating is much easier - only one dollop of frosting on top of each cake. It's much easier to make them look uniform, which is something I definitely wanted for this project.

The frosting is always challenging for me when using fruit. I used the same method for these as with my strawberry cupcakes - cook some jam and fruit with lemon juice until it melts, and stir this into a classic cream cheese recipe. The problem is, the taste is great but the frosting gets runny, which you don't want when decorating. The solution is to add more powdered sugar, which can make the taste too sweet. It's a delicate balance, but it turned out just right. I added a couple of drops of hot pink food gel to achieve a pretty, natural-looking raspberry color.

I made the cakes the night before, just in case something went wrong. Again, it's a delicate balance between undercooking and overcooking them and I wanted to make sure they were just right. The recipe on the back of the Hershey's Dark Chocolate Cocoa is amazing and has never failed me.

All in all, they turned out great. I was able to deliver about 48 cupcakes for the party of 36 people, and they were thrilled with them. If only I could learn not to worry so much along the way! After all, cupcakes are supposed to be fun, right?

Vegetable Biryani Recipe

Vegetable Biryani is a rice recipe that is cooked on special occasions such as festivals, parties, celebrations. Biryani is also spelled and pronounced as biriyani. It is a special rich rice and vegetables dish.

Preparation time 35 minutes
Cooking time 35 minutes

Ingredients serves (5)

For the rice:
2½ cups water or 625 ml
2 cubes MAGGI® Seasoning for White Rice
2 cups basmati rice or 400 g
For the vegetables:
2 tablespoons vegetable oil
1 teaspoon caraway seeds
2 medium onions or 250 g, sliced
1 tablespoon garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1 large carrot or 200 g, cut into medium cubes
½ cup frozen green peas or 80 g, thawed
1 cup frozen green beans or 160 g, thawed and cut
¾ cup water or 185 ml
1 medium green bell pepper or 150 g, cut into medium cubes
1 teaspoon chili powder
1 teaspoon ground turmeric
2 medium tomatoes or 300 g, diced
3 tablespoons fresh mint, chopped
2 tablespoons coriander leaves, chopped

Preparation

In a medium saucepan, place water, MAGGI® Seasoning for White Rice cubes and rice. Stir occasionally to boil then cover and simmer over low heat for 15 minutes or until rice is almost cooked. Remove from pot and spread the cooked rice in a large platter and set aside.

Meanwhile, heat the oil in another medium saucepan. Add caraway seeds and stir for seconds until caraway starts spluttering then add onion and stir until golden in color.

Add garlic and ginger and stir for seconds then add carrot, green peas and green beans; stir for 3 minutes then add water. Cover and simmer until vegetables are almost cooked and water is evaporated.

Add bell pepper, red chili powder, turmeric and tomato and stir occasionally for 10 minutes. Add mint and coriander and fold with the vegetable mix.

Combine the cooked rice and the vegetable mix gently and place the mixture in a clean pot. Cover with aluminum foil and with a tight fitting lid and place in a very low heat for 30 minutes then serve.

Cooking tips : Sprinkle 1 tablespoon of rose water over the rice and the vegetable mix at the last cooking step.
Serving tips : Serve with low fat yogurt salad (Raita).

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Two Great Tastes that Taste Great Together

What is it about a slice of banana bread, lightly toasted, that becomes heavenly when you add a schmear of cream cheese? The bread is sweet, the cream cheese is tangy, the heat from the bread slightly melts the cream cheese...ah, perfection.

Indian rice capsicums with mint yoghurt

Juicy currants and crunchy pistachios are the hidden secrets in these cute capsicums.

Preparation Time 20 - 30 minutes
Cooking Time 35 minutes
Makes 12

Ingredients

2 tbs olive oil
1 small brown onion, finely chopped
1 tbs Sharwood's Tikka Masala Curry Paste
150g (3/4 cup) basmati rice
500ml (2 cups) water
45g (1/4 cup) currants
2 tbs chopped pistachio kernels
2 tbs chopped fresh coriander
12 (3 x 250g pkts) baby red capsicums (see note)
260g (1 cup) Greek-style natural yoghurt
1/4 cup shredded fresh mint

Method

Preheat oven to 200°C. Heat half the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until the onion softens. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Stir in the rice. Add the water and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes. Use a fork to separatethe grains. Stir in the currants, pistachio and coriander.

Meanwhile, cut the tops from the capsicums and reserve. Use a small sharp knife to cut around the membrane and seeds. Discard. Combine the yoghurt and mint in a small bowl. Cover with plastic wrap and place in the fridge.

Divide the rice mixture among the capsicums. Place in a roasting pan and drizzle over remaining oil. Replace tops.

Bake the capsicums in oven for 20 minutes or until tender. Arrange on a serving platter and serve with the minted yoghurt.

Notes & tips

* You can prepare this recipe to the end of step 3 up to 6 hours ahead. Cover the capsicums with plastic wrap and store in the fridge. Continue from step 4, 20 minutes before serving.
* Rich in vitamin C and beta-carotene, sweet baby red capsicums taste great when filled with Indian-style rice.

Source

Good Taste - June 2008, Page 21
Recipe by Michelle Southan

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Cardamom & coconut pulau recipe

Plump raisins and pistachio kernels add sweet and nutty flavours to this spiced Indian rice dish that's a classic accompaniment to curries.

Preparation Time 10 - 70 minutes
Cooking Time 35 minutes

Ingredients (serves 6)

500g basmati rice
80ml (1/3 cup) sunflower oil
1 large onion, halved, thinly sliced
1 cinnamon stick, bruised
6 green cardamom pods, bruised
1 tsp cumin seeds
75g (1/2 cup) pistachio kernels
65g (1/3 cup) raisins
1L (4 cups) water
1 tsp salt
25g (1/3 cup) shredded coconut

Method

Rinse rice in a sieve until the water runs clear. Place in a bowl and cover with cold water. Set aside for 1 hour to soak. Drain.

Heat half the oil in a saucepan over high heat. Add onion and cook, stirring, for 5-10 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel.

Heat remaining oil in the pan over low heat. Add the cinnamon stick, cardamom pods and cumin seeds and cook, stirring, for 30 seconds or until aromatic. Add the rice, pistachios and raisins and cook, stirring, for 30 seconds or until coated in oil.

Add water and salt. Bring to the boil over high heat. Reduce heat to medium and cook for 8-10 minutes. Reduce heat to low. Cover with 2 sheets of foil, then cover tightly with lid. Cook for 10-12 minutes or until tender. Use a fork to separate the grains.

Meanwhile, place the coconut in a small frying pan over medium heat. Cook, stirring, for 1-2 minutes or until toasted.

Place the rice mixture in a serving bowl. Top with the onion and coconut. Serve.

Notes & tips

You can prepare this recipe to the end of step 2 up to 1 1/2 hours ahead. Continue from step 3, 30 minutes before serving.
Source
Good Taste - May 2006, Page 72
Recipe by Louise Pickford

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Caramelised Indian rice pudding

Ingredients (serves 6)

10 green cardamom pods
1 cinnamon quill
1 tsp vanilla extract
1 tsp finely grated lemon rind
50g unsalted butter
200g arborio rice
1.2L milk
1/2 cup (80g) sultanas
150g golden caster sugar*

Method

Crush cardamom in a mortar and pestle, then sieve to remove husks. Place ground cardamom, cinnamon, vanilla, lemon, butter, rice, milk, sultanas and 50g sugar in a 8cm-deep, 20cm-round microwave-safe dish. Microwave for 35 minutes on high, stirring every 5 minutes, until rice is tender and most of the liquid has been absorbed. Sprinkle with remaining sugar, place on the raised rack and cook on the grill setting for 10 minutes until golden.

Notes & tips

* * From selected supermarkets, or use regular caster sugar.

Source delicious. - September 2007, Page 119
Recipe by Valli Little

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Moroccan Tomato Soup

I caught a cold earlier in the week, and remembered seeing a recipe for Moroccan Tomato Soup in the Sunday New York Times. It sounded like the perfect thing to allow me to load up on Vitamin C, and eat something interesting and flavorful at the same time. I had all of the ingredients, so I quickly threw it together, and boy was it good. You toast the spices with the garlic as a first step, and then there is no cooking after that. The recipe calls for you to pass the tomatoes through a food mill, which I do not own (does anyone?). Instead, I simply peeled the tomatoes by boiling them and then plunging them into an ice water bath, then seeded and chopped them. This gave the soup a chunkiness that I loved. The flavors really developed after a day in the fridge. This would be excellent for a picnic with crusty bread and a cold roasted chicken.

Moroccan Tomato Soup

• 5 medium cloves garlic, smashed peeled & minced
• 2 1/2 t. sweet paprika
• 1 1/2 t. ground cumin
• large pinch of cayenne pepper
• 4 t. olive oil
• 2 1/4 lb. tomatoes, peeled seeded and chopped
• 1/4 C. packed chopped cilantro
• 1 T. white wine vinegar
• juice of one lemon
• Kosher salt
• 4 stalks celery, diced

In a small saucepan, stir together the garlic, spices, and olive oil. Place over medium-low heat and cook, stirring constantly, for 5 minutes. Remove from heat and set aside.

Mix the chopped tomatoes with the cooked spice mixture, cilantro, vinegar, lemon juice, 2 t. salt, celery, and 2 T. water.

Add more salt as desired. Refrigerate until cold.

Serve garnished with cilantro leaves.

Sweet and Sour Chicken

So, I got a recipe from my brother-in-law, Mark, for some sweet and sour meatballs (which were pretty tasty). I tweeked the sauce a bit and made it with chicken instead of meatballs and I think it turned out pretty good. Of course, you can choose to use whatever type of meat you like best.

Sweet and Sour Chicken

Sauce:
1 cup pineapple juice (the pineapple to be used later)
2 Tbl soy sauce
1/4 c vinegar
4 Tbl ketchup
1/4 - 1/3 c sugar (depending on how sweet you want it)
1/3 c water
1 minced garlic clove
2 Tbl cornstarch

Mix ingredients together and cook over medium heat until sauce thickens. Saute one coarsly chopped red pepper and add to sauce. Add one can (or a bit less than a full can) of pineapple chunks or tidbits (without the juice). Reduce heat and simmer while preparing the chicken.

Chicken:
3 chicken breasts, cubed
2 eggs, beaten
1/2 c milk
2 c flour
salt and pepper

Beat eggs and milk together and dip chicken in it, then in flour until well coated (try to strain most of the egg off before putting it into the flour so it doesn't get too gloppy). Cook chicken in a little oil, and season with salt and pepper, until completely cooked and brown. At this point you could add the sauce into the chicken, but I prefer to keep it separate until dishing up, so that the chicken doesn't get soggy. Serve over rice.

Banana Ice Cream

Want to eat 5 bananas in one sitting? Make this banana ice cream. I almost did. I will have to buy more bananas and fight with fruit flies to make more of it. It's too delicious.



The picture doesn't do justice. But I couldn't do it. If it's in my face, I have to eat it. So I couldn't take my time trying to get nice pictures.

I made a few modifications to the recipe and ended up with

• 5 bananas


• Juice from 1 lime


• 1/2 cup corn syrup


• 1/2 cup heavy cream


• 1 vanilla bean

I watched this Alton Brown episode and he explained why we need to freeze the bananas and let them thaw before pureeing them with the other ingredients. It had something to do with tearing up cell walls with ice particles. It made sense to me at the time. I just can't explain it. He also explained why we should chill the processed ingredients before transferring into an ice cream maker. He said the colder (not frozen) the mixture is, the smaller ice crystal will be and that makes smoother ice cream.


I froze the ice cream in small individual jars so that I don't eat the whole batch in one sitting and if I have leftover I won't have to re-freeze the ice cream.

Spicy Indian rice recipe

Very simple, delicious and spicy Indian rice recipe, you should try.

Sara Buenfeld’s delicious spicy rice is perfect served with your favourite curry.

Easy - Serves 4 - Prep 20 30 mins

Ingredients

a mugful of American long grain rice
2 onions , sliced
2 tbsp sunflower oil
½ tsp tumeric
1 cinnamon stick
6 cardamom pods
1 tsp cumin seeds
large handful of sultanas and roasted cashew nuts

Method

Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.

Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water.

Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.

Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

Recipe from Good Food magazine, May 2002.

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Sweet & Sour Chicken with Brown Rice

In about the time it takes to order and pick up Chinese takeout, you can make this much healthier version of sweet & sour chicken. Our version loses all the saturated fat that comes from deep-frying, along with the extra sugar and salt. If you prefer, use tofu instead of chicken, and use your favorite vegetables; just be sure to cut them into similar-size pieces so they all cook at about the same rate.

Makes 4 servings (about 1 1/2 cups stir-fry & 1/2 cup rice each)

ACTIVE TIME: 30 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

2 cups instant brown rice
1/4 cup seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
1 pound chicken tenders (see Ingredient Note), cut into bite-size pieces
4 cloves garlic, minced
2 teaspoons finely grated or minced fresh ginger
1 cup reduced-sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
1 5-ounce can sliced water chestnuts, drained

1. Prepare rice according to the package directions.
2. Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.
4. Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.

NUTRITION PROFILE:
High Fiber | Low Sat Fat | Heart Healthy
NUTRITION INFORMATION: Per serving: 469 calories; 10 g fat (1 g sat, 4 g mono); 68 mg cholesterol; 62 g carbohydrate; 34 g protein; 7 g fiber; 709 mg sodium; 408 mg potassium.
Nutrition bonus: Vitamin C (320% daily value), Vitamin A (70% dv), Fiber (28% dv).
3 1/2 Carbohydrate Servings
Exchanges: 2 starch, 3 vegetable, 4 lean meat

TIP: Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

From EatingWell Magazine October/November 2006

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Jeweled Golden Rice

Inspired by a classic Persian recipe, this eye-catching fruit- and nut-studded rice dish goes well with roast poultry or pork. Here, the colorful “jewels” are fresh and dried cherries, chopped celery, green onion and mixed nuts. The dish is prepared ahead, making it very convenient for entertaining. Recipe by Nancy Baggett.

Makes 8 servings, 3/4 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 2 hours 10 minutes (including 1 hour chilling time)

EASE OF PREPARATION: Easy

1 cup brown basmati rice
1 14-ounce can reduced-sodium chicken broth
1/3 cup water
1 tablespoon mild or hot curry powder
1/2 teaspoon ground turmeric
1 generous pinch finely crumbled saffron threads (see Note)
3 tablespoons canola oil
1/3 cup lemon juice
3 tablespoons honey
1 tablespoon freshly grated orange zest
1 tablespoon minced fresh ginger
1/4 teaspoon salt
2 cups chopped celery
3/4 cup coarsely chopped dried cherries
1/2 cup chopped scallions or chives, divided
1 cup fresh dark sweet cherries, pitted and chopped
3/4 cup unsalted mixed nuts, preferably pistachios, almonds and cashews, chopped, divided

1. Combine rice, broth, water, curry powder, turmeric and saffron in a medium saucepan. Bring to a boil, stir once, cover with a tight-fitting lid, reduce heat to a simmer and cook until the liquid is absorbed, about 35 minutes. Remove from heat and let stand, covered, 5 minutes more. Fluff with a fork.
2. Combine oil, lemon juice, honey, orange zest, ginger and salt in a large, non-reactive bowl (see Note). Stir in the cooked rice, celery, dried cherries and 1/4 cup scallions (or chives). Cover and refrigerate for at least 1 hour and up to 2 days.
3. To serve, fold fresh cherries and 1/2 cup mixed nuts into the rice mixture. Serve at room temperature, garnished with the remaining 1/4 cup scallions (or chives) and mixed nuts.

NUTRITION PROFILE:
High Fiber | Low Sodium | Low Cholesterol | Low Sat Fat | Heart Healthy

NUTRITION INFORMATION: Per serving: 288 calories; 12 g fat (1 g sat, 7 g mono); 1 mg cholesterol; 41 g carbohydrate; 6 g protein; 5 g fiber; 125 mg sodium; 238 mg potassium.
Nutrition bonus: Vitamin C (15% daily value).
Exchanges: 1 starch, 1 fruit, 1 other carbohydrate, 2 fat; 2 1/2 Carbohydrate Servings.

TIP: Notes: Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.

A non-reactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

From EatingWell Magazine June/July 2006

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Basque Vegetable Rice

Zucchini, onion, tomatoes and bell peppers stud this paella-inspired rice dish. You may add other vegetables, such as mushrooms and peas, or if you like something heartier, some slightly spicy Italian sausage is a good choice.

Makes 6 servings, 1 1/3 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

2 tablespoons extra-virgin olive oil
1 small dried red chile pepper, such as chile de arbol, broken
1 medium onion, quartered and thinly sliced
2 cloves garlic, minced
2 large ripe tomatoes, seeded and diced
1 medium zucchini, diced
1 red bell pepper, diced
1 green bell pepper, thinly sliced
1 teaspoon paprika, preferably Spanish
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/4 cups short-grain white rice, preferably Valencia (see Tip)
3 cups vegetable broth or reduced-sodium chicken broth
2 tablespoons finely minced fresh flat-leaf parsley for garnish
6 lemon wedges for garnish

1. Heat oil in a 12-inch cast-iron skillet over medium heat. Add chile pepper, onion and garlic and cook, stirring often, until the onion is soft but not browned, about 6 minutes.
2. Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
3. Add rice; stir to coat well with the tomato mixture. Add broth; bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, 25 to 30 minutes. Serve hot directly from the pan, garnished with parsley and lemon wedges, if desired.
NUTRITION PROFILE:
Low Calorie | High Fiber | Low Sodium | Low Cholesterol | Low Sat Fat | Heart Healthy | Diabetes Appropriate | Healthy Weight

NUTRITION INFORMATION: Per serving: 250 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 45 g carbohydrate; 5 g protein; 5 g fiber; 434 mg sodium; 439 mg potassium.
Nutrition bonus: Vitamin C (100% daily value), Folate (50% dv), Vitamin A (40% dv), Iron (15% dv).
2 1/2 Carbohydrate Servings
Exchanges: 2 1/2 starch, 1 vegetable, 1 fat

TIP: Valencia rice (sometimes called paella rice) is Spanish-grown, short-grain rice classically used when making paella. It differs from other short-grain rice because of its ability to absorb moisture without breaking down. When fully cooked, the individual grains of rice remain whole. 'Bomba' is the best variety. Find it in specialty markets or online at tienda.com. Arborio rice can be used as a substitute, but yields a creamier dish.

From EatingWell Magazine September/October 2007

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Spicy Moroccan rice recipe

Try this moroccan rice recipe for your destinguished guests. Spice up plain old chicken with a taste of the exotic.

Easy - Serves 4 - Ready in 20 mins

Ingredients

4 skinless chicken breasts , diced
1 tbsp Moroccan spice seasoning
1 onion , finely sliced
50g butter
300g rice
12 dried apricots , halved
chicken stock cube
410g can chickpeas , drained and rinsed
15g pack flatleaf parsley , chopped

Method

Coat chicken with the Moroccan spice. Fry the onion in butter until soft.

Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.

Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.

Nutrition Per serving

602 kcalories, protein 45g, carbohydrate 77g, fat 15 g, saturated fat 7g, fibre 4g, salt 3.29 g

Recipe from Good Food magazine, May 2005.

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Coconut chicken with lemon rice recipe

Wonderful and easy chicken with lemon rice recipe. Chicken thighs make a great-value curry that's smart enough to serve for guests.

Easy - Serves 4 - Ready in 40 minutes

Ingredients

3cm piece root ginger , peeled and roughly chopped
2 garlic cloves , roughly chopped
1 green chilli , roughly chopped
2 onions , roughly chopped
olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
8 chicken thigh fillets, cut into quarters
400ml tin coconut milk
1 small bunch coriander , chopped

LEMON RICE

1 lemon , zested and juiced
olive oil
3 cardamom pods , bashed
300g basmati rice

Method

Put the ginger, garlic, green chilli, onion and 1/2 tsp salt in a small food processor and whizz to a purée (use a drop of water if you need to bring it together).

Heat a tbsp of oil in a large wide pan and fry the purée for 3 minutes. Add the cumin, coriander and turmeric and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes until it starts to colour a little. Stir in the coconut milk and leave to simmer for 20 minutes. Stir in the coriander.

To make the rice, peel long strips of rind (no pith) from the lemon. Heat 1 tbsp oil in a pan and add the lemon rind and cardamom pods. Cook for 2 minutes then add the rice and stir well. Add 450ml water and bring to a boil. Put on a lid and simmer for 10-12 minutes until all water has absorbed. Turn off the heat and leave for 5 minutes. Squeeze in the juice of half a lemon before serving.

Nutrition Per serving

687 kcalories, protein 44.1g, carbohydrate 70g, fat 27.6 g, saturated fat 16.4g, fibre 1g, salt 1.31 g

Recipe from olive magazine, May 2009.

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Courgette rice with feta & olives recipe

A simple recipe to prepare Italian vegetarian rice dish that you can make in one pan.

Easy - Serves 4 - Ready in 25-35 minutes - Vegetarian

Ingredients

100g feta cheese , crumbled
handful of pitted black olives , roughly chopped
3 tbsp flat leaf parsley , roughly chopped
4 tbsp olive oil
1 large onion , finely chopped
3 courgettes , roughly sliced
250g risotto rice , such as arborio
1l hot vegetable stock
140g petits pois

Method
Mix together the feta, olives, parsley and 2 tbsp of the olive oil.

Heat remaining oil in a large, deep pan. Tip in onion, sizzle gently for 5 minutes until softened. Add courgettes, soften for a couple of minutes, then stir in rice.

Pour in a ladleful of stock and stir until all the liquid has been absorbed. Add another ladle of stock and repeat until all the stock has been used, adding petit pois a couple of minutes before the last ladle. Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.

Nutrition Per serving

436 kcalories, protein 14g, carbohydrate 57g, fat 18 g, saturated fat 5g, fibre 5g, salt 2.11 g

Recipe from Good Food magazine, May 2004.

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Italian rice with chicken recipe

If you like rice and chicken, this Italian recipe is for you! This one-pan dish is simple, but really looks the business when you're trying to impress.

Easy - Serves 2 - Prep 10 mins - Cook 30 mins

Ingredients

• 2 tbsp olive oil
• 2 skinless boneless chicken breast fillets or 4 boneless thighs, cut into strips
• 1 red onion , cut into 8 wedges
• 2 orange peppers , halved, deseeded and sliced thickly
• 1 garlic clove , crushed
• 100g long grain rice
• 400g can chopped tomatoes
• 300ml chicken stock
• 4 tbsp ready-made pesto (you'll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet)

Method

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.
• Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

Nutrition Per serving

620 kcalories, protein 49g, carbohydrate 62g, fat 22 g, saturated fat 5g, fibre 6g, salt 1.5 g

Recipe from Good Food magazine, October 2005.

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Children of the Corn

I am so lame. For two years now, I have been getting notices from the Parkmerced Farmer's Market, which is set up less than 5 miles from my house. I could practically walk there. Yet, I always choose one of the bigger markest, Alemany or Ferry Plaza.

I finally went there on Saturday, only for the reason that I didn't have a lot of time and it was convenient. It was a little bit hard to find, but eventually I saw these signs:


Nestled in between some pretty unattractive high rises, it it set up on an empty patch of concrete and has about 12 stalls, with about 3 food stalls at one end and some tables for eating. For a lot of people, this would be way too small, but for me it was perfect. I settled down in a plastic chair and sipped a perfectly made Earl Grey tea and ate a vegetarian crepe, all the while indulging in some great people-watching.


The shopping portion of my excursion took no time at all - 10 minutes, tops. I got everything I could have thought of - some Beckman's granola for breakfast, Brentwood corn, Ice Princess peaches, raw organic almonds, and some beautiful dahlias.



Everything I bought has been wonderful! This is probably the first time I have visited a FM and not ended up throwing some things away - because I simply bought what I needed and didn't get distracted by other things, I actually ended up with a reasonable amount of food.

Best of all, every vendor that I visited was extremely nice and thanked me for stopping by. I really felt like I could become part of the community there, something I don't normally feel when I am fighting the crowds at the other markets. Don't get me wrong, I love going to the bigger ones too, but I doubt anyone would ever recognize me as a "regular" there.

With its convenient location, great quality produce, and ease of shopping, you can be sure that this will be my new go-to farmers market. It's about time!

Mexican Fried Rice

Cook Time: 20 min - Easy - Yield 4 servings

Ingredients

• 2 strips bacon, chopped
• 1 jalapeno pepper, seeds removed and diced
• 2 cups zesty rice salad
• 1 cup frozen corn, thawed
• (14.5-ounce) can diced tomatoes, drained
• 1 tablespoon chili seasoning
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh cilantro leaves

Directions

• In a large skillet, over medium heat, fry the bacon until just crisp. Add the jalapenos and saute until slightly softened. Stir in the zesty rice salad and cook until rice is heated through. Add corn, diced tomatoes, and chili seasoning. Continue to fry on medium heat until corn is cooked and tomatoes are hot. Season with salt and pepper, to taste. Sprinkle with chopped cilantro before serving.

Source www.foodnetwork.com

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Chicken and Rice Enchiladas

The beauty of creating chicken and rice recipes is that this type of recipe takes up little of your time and is a filling, nutritious and comforting dish.

Ingredients:

3 cups chicken tenders, thawed
8 to 10 flour tortillas
1 ½ cups rice, cooked in garlic water
1 clove garlic
2 tablespoons flour
2 tablespoons olive oil
½ cup onions
1 cup salsa
2 cups chicken broth

Preparation:

Preheat oven to 400 degrees. This dish will be cooked for approximately 20 minutes and will need about five minutes to cool down before serving.

Source http://www.life123.com

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Hainan Chicken Rice Recipe

Deceptively plain sounding, this boiled chicken with rice dish is a Singaporean delight that is sometimes considered as the “national dish” of Singapore. Canteen vendors in Singapore sometimes simplify the dish down to boiled chicken, rice, and soy sauce, but the addition of a few flavors: garlic, onion, and ginger, take the taste to a whole new level.

Ingredients:

• 1 fresh chicken of about 3 lbs. (1.5 kg)
• 2 garlic cloves
• 1 spring onion, chopped
• 1-inch piece of ginger
• 1 tsp. sesame oil
• 2 tsp. oyster sauce
• 1 cup long grain rice
• 1 spring onion sliced thinly
• 1 cucumber sliced thinly
• Salt

Steps:

1. Rub chicken with salt and let stand for about an hour. Place the coarsely chopped spring onion, ginger, and garlic inside the bird, place in a large stock pot, and cover with cold water. Bring water to a boil, and then simmer for 15 minutes, skimming off froth that forms on top.
2. Turn stove off, cover the stock pot, and let stand for 30 minutes.
3. Remove chicken from stock, rinse it with cool water, then rub the skin with sesame oil.
4. Halve the chicken along the breastbone. Cut wings and drumsticks away from the breast. Chop each joint and each breast into 1-inch strips. Set aside
5. Boil half of the leftover stock uncovered, for 10 minutes, or until it is reduced by half. Add oyster sauce and set aside.
6. Rinse rice, then cook in remaining chicken broth until done.

Source www.malaysianrecipes.co.uk

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