Butter Chicken Baked Rice

Ingredients:

2 pcs boneless chicken thighs, cut into bite-sized

3 cups cooked rice

1-1/2 cup shredded mozzarella

1 large onion, chopped

2 tbsp tomato puree

1 cup heavy cream/coconut cream

1 tbsp sugar

2 tsp salt

Marinade

2 tbsp plain yogurt

1 tbsp garlic powder

1 tbsp ginger powder

1 tbsp garam masala

1 tsp turmeric powder

1 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

Instructions:

1. Combine the chicken with all the marinade ingredients in a large bowl. Set aside to marinate for at least 5 minutes, or overnight for the best flavor.
2. Heat oil in a large pan over medium-high heat. Add the marinated chicken and cook on each side for 2-3 minutes to achieve a sear. (Note: The chicken does not need to be fully cooked.) Remove the chicken from the pan and set aside.
3. In the same pan, add butter or ghee. Once melted, add chopped or minced onion and cook until softened. Scrape the bottom of the pan to incorporate any browned spices.
4. Pour in the tomato puree, heavy cream or coconut cream, sugar, and salt. Bring to a boil, then return the partially cooked chicken to the gravy.
5. Let it simmer for 10 minutes until the sauce is rich and flavorful, and the chicken is fully cooked. Then, turn off the heat and let the butter chicken cool slightly.
6. Scoop cooked rice into a casserole baking dish. Lightly pack with a spatula to create a flat, even layer. Then, evenly add the butter chicken over the rice layer and generously top with shredded cheese.
7. Preheat the oven to 180 degrees Celsius and bake for 10-15 minutes, or until heated through and the cheese is melted and bubbly. Enjoy!

Spicy Salmon Rice Muffins

Ingredients:

1lb salmon, skin removed, cut into small cube

Nori sheet

1-1/2 cups cooked sushi rice

Marinade

2 tbsp sesame oil

1 tbsp soy sauce

1 tbsp honey

2 scallions, diced

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp dried oregano

Salt to taste

Spicy Mayo

1/4 cup Kewpie mayo

2 tsp Sriracha sauce

1 tsp honey

Other

Avocado/Mango ~ chopped

Roasted sesame seeds

Instructions:

1. Preheat the oven to 200 degrees C. Cut nori sheets into four equal squares.
2. Toss cubed salmon in a bowl with the marinade ingredients until evenly coated. Marinate for up to 4 hours.
3. Add about 1 heaping tablespoon of rice to each nori square and spread it out slightly. Transfer the nori rice to the muffin slot and gently press down to center it. Take 4 or 5 salmon cubes and fill each muffin slot. Transfer to the oven and bake for 15-17 minutes. Broil at the end if needed to achieve a slight char on the salmon.
4. In a small bowl, mix the spicy ingredients. Taste and adjust as necessary.
5. Remove from the oven, let cool slightly, and top with avocado/mango, sesame seeds, and a drizzle of spicy mayo.

Nasi Ayam Kabsah

Ingredients:

4 chicken legs

2 tbsp Kabsa Mix (see below)

2 cup Basmati rice

4 cups water

1 large onion, finely chopped

2 tbsp chopped parsley

Instructions:

1. In a non-stick pot, heat 1 tablespoon of vegetable oil.  Saute the chopped onion until translucent, then add the chicken and cook until golden brown.
2. Stir in the Kabsa mix.  Add four cups of hot water and stir until the mix is dissolved.
3. Remove the chicken and transfer the mixture to the rice cooker.  Add the Basmati rice and gently stir.  Return the chicken and cook as usual.
4. Garnish with chopped parsley.

Kabsa Mix

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp cinnamon powder

1/4 tsp clove powder

1/4 tsp nutmeg powder

1/2 tsp ground black pepper

1 tsp cardamom powder

1 tsp ginger powder

1 tsp fennel powder (Optional)

Ingredients:

500g minced chicken

50g anchovies

5 pcs dried Shiitake mushroom

4 clove garlic, chopped

1 stalk spring onion, chopped

Marinade

1 tbsp oyster sauce

1 tbsp soy sauce

1 tsp dark soy sauce

1/2 tsp sugar

1/2 tsp sesame oil

1/2 tsp cornstarch

Salt to taste

Ban Mian

1 cup AP flour

1/4 cup cornstarch

1/4 cup water

1 tbsp cooking oil

1 egg

1/4 tsp salt

Instructions:

1. Soak the dried mushrooms in warm water until they're soft. Slice them thinly and set them aside for later use.
2. Marinate the minced chicken in a large bowl for 30 minutes.
3. Preheat oil over medium heat and fry the anchovies until crispy. Remove and place them on an absorbent paper towel.
4. Use the same oil to fry the chopped garlic until fragrant. Next, add the sliced mushrooms and marinated minced chicken. Stir-fry until the mushrooms turn opaque. Simmer until the meat is thoroughly cooked, and the liquid reduces. Adjust seasoning to taste.
5. Mix all the ingredients in a large bowl to make Ban Mian. Knead until it forms a large dough that no longer sticks to your hands. (Note: You may need more water or flour to achieve a smooth dough.)
6. Let the dough rest for an hour, then cover it with a damp cloth. Divide the dough into four equal pieces. Lightly dust the working surface with flour. Flatten the dough to about 1/8 inch thickness. Use a pizza cutter to slice the dough into 3/4-inch-wide noodle strands. Continue with the remaining dough. Dust the noodle strands lightly with flour to prevent sticking.
7. Prepare a large pot of boiling water with salt. When the water reaches a rolling boil, add the noodle strands and gently stir to avoid sticking. Cook for about 1 minute, then remove and submerge in cold water to stop the cooking process.
8. To assemble, portion the noodles into serving bowls. Add chili oil and cooked minced meat, and top with some sauce. Finish with a poached egg and crispy anchovies.

Butter Chicken Curry

Ingredients:

1 whole chicken (cut 12 pcs)

250g butter

3 stalk curry leaves

1 large Holland onion, sliced

7 cloves garlic, sliced

3-4 bird's eye green chili, sliced

1/2 tbsp curry powder

1 tin evaporated milk/fresh milk

12 sliced cheddar cheese (or any type)

1/2 tsp salt

2 tsp sugar

1/2 tsp seasoning

Coating

3 tbsp crispy chicken Bestari flour

3 tbsp AP flour

Instructions:

1. First, combine both flours in a large bowl and coat the chicken pieces in the mixture.
2. Heat oil over medium-high heat in a large wok and fry the coated chicken until it is crispy and golden brown.
3. While the chicken is frying, melt the butter in another wok. Next, add the sliced onion, garlic, green chili, curry leaves, and curry powder and continue to stir.
4. Add evaporated or fresh milk and the sliced cheddar cheese, stirring until the cheese has completely melted. Add salt, sugar, and seasoning, mixing well. Finally, add the fried chicken to the butter mixture and coat it thoroughly.

Roti Jala aka Net Bread

Ingredients:

3 cups AP flour

2 cup water

1 cup evaporated milk/fresh milk

1 egg

2-1/2 tsp cooking oil

1/2 tsp salt

1/2 tsp vanilla

1/4 tsp turmeric powder

Instructions:

1. Add all the ingredients to a blender and blend until smooth. Strain the mixture to eliminate any lumps. Pour the batter into a squeeze bottle.
2. Heat the flat pan over medium heat, and gently squeeze the batter in a circular motion onto the pan to create a lacy pattern. Cook until set, then slide the crepe onto a plate. Repeat this process until all the batter is used. Once cool enough to handle, fold both sides of the crepe and roll it to create a neat package. Serve with spicy chicken curry. Enjoy!

Banana Chocolate Cake

Ingredients:

6 bananas ~ mashed

375g AP flour

2 tsp baking soda

2 tsp baking powder

1 tsp salt

4 large eggs

155ml Condensed milk

84g butter ~ melted

1 tsp essence vanilla

1 cup chocolate chips

Instructions:

1. In a large bowl, combine the mashed bananas with all the ingredients. Mix thoroughly to batter.
2. Pour the batter into a lined 7x7-inch pan. Slice one banana into three pieces and arrange them on top. Sprinkle with additional chocolate chips.
3. Preheat the oven to 350 degrees F and bake for 50 minutes or until golden brown.