SRI LANKAN MALAY COOKING -Rice Dishes

GHEE RICE

Ingredients

1 kg. Suduru Samba or Basmati rice
4 tblsps. Ghee
3 big onions
4 in. piece Rampe
2 in. piece Cinnamon
10 Cardamons
6 Cloves
6 cups Coconut milk
5 cups water
Salt to taste

METHOD

Wash rice about 3 or 4 times. Heat the ghee and add the rampe and sliced onions. Next add the 3 spices and fry a little longer. Add the rice, coconut milk, water and salt. The level of the liquid should be 1 ½ ins. above the level of the rice. Let it boil till done.
Garnish the rice dish with fried onions, cadjunuts and raisins, deep-fried separately.


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GARLIC RICE

Ingredients

1 kg. White Rice or Basmati Rice
2 oz. Garlic
1 dstsp. Fenugreek  seeds
5 cups coconut milk (thick & thin)
Salt to taste
Rampe

METHOD

Put all the ingredients together and boil until done. Once done, stir until fluffy.
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MALAY FRIED RICE  (NASI GORENG)

Ingredients

4 cups cooked rice
2 Chicken Fillets diced
450 gr. Prawns shelled
4 Spring Onions cut diagonally
1 Carrot, cut into julienne strips
4 cloves Garlic, crushed
1 Big Onion
1 tblsp. Soya Sauce
1 tblsp.Sweet Soya Sauce
½ tsp. Blachan (Shrimp Paste)
Salt to taste
Oil

METHOD

Grind onions, garlic and shrimp paste. Heat a wok over high heat and add the oil. Saute the paste in the oil for a few minutes and add the prawns, chicken and carrot and stir fry until they are cooked Add sweet soya sauce, soya sauce, rice and spring onions. Stir until the rice is hot. Add salt to taste.
Garnish with sliced omelette and spring onion and red pepper curls.

To curl red pepper and spring onion, cut into fine strips and leave in iced water in the fridge.

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LIME RICE  


Ingredients:-

1 meas. Samba rice, boiled
1 chundu Mysore Dhal
2 limes
1 tsp. garlic & ginger paste
Turmeric
1 dstsp. Onions and dried chillies cut up
100 gr. Cadjunuts
Ghee
Curry leaves, coriander leaves, rampe

Method:-

Wash and soak the dhal in water. Fry the cadjunuts in half the ghee and leave aside. Mix together the garlic & ginger paste, lime juice, salt and turmeric and leave aside. Now fry the onions, curry leaves and rampe and chilly pieces and the washed dhal. Fry until the dhal is well cooked. Next add the lime juice, ginger, garlic, turmeric and salt. Finally add the rice and cadjunuts, mixing it well.

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RICE KANJI  (Savoury Porridge)

Ingredients

1 cup red or white rice
100 gr.Chicken or Beef, diced & boiled in salt & pepper
4 cups coconut milk (thick & thin)
50 gr. Garlic halved
25 gr. Ginger cut into thin slices
1 dstsp. Fenugreek seed
Salt to taste
2 tblsps. Onion sliced
½ tsp. Pepper powder
10 Cardamon
Ghee

METHOD

Wash rice well and boil in water over a low fire until well done. Add the thin milk and after it has simmered down add the thick milk. Add the chicken or beef pieces and simmer. If it is too thick, thin it down with some water.
Discard the skin of the cardamoms and grind or pound fine.

In a frying pan, heat some ghee and temper the onions until a golden brown. Add some pepper powder and the ground cardamon until there’s a nice aroma. Toss this into the Kanji and mix well.
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