Friday, August 19, 2011

RAMADAN 18 IFTAR MENU - CHICKEN TOMATO RICE, SHRIMP SALAD, BLACK GLUTINOUS RICE KUIH KOCI AND WATERMELON-LEMONADE DRINKS





It's 18 day of Ramadan, 12 more days to go!!!!Alhamdulillah so far so good and in this hot sunny weather we tend to be more thirsty then hungry. I'm running out of idea as what to cook. There's not much request from the children and worse of all I am not getting any response from them, so I just follow my instinct and cook what I think was best for the Children. I cooked Chicken Tomato Rice, a classic tomato rice with chicken, along with shrimps salad. As for dessert I made Black Glutinous Rice Kuih Koci an all time Malaysian delicacy and Watermelon-Lemonande Drinks.



Tomato rice
(a simplified version, modified from the original tomato rice. I added chicken fillet in this rice.... just to skip making another side dish.

Add slices of fresh tomato and shredded carrots in the rice. Ideally this tomato rice goes well with curry or korma, with cucumber relish and pappadom.


Ingredients
500 gm
1 cup
5
3 cloves
2 1/2 cm
4
1
2
2 1/2 cm
1 tsp
1 tsp
1 tsp
 tsp
1 medium
500 ml
125 ml
2 tbsp
125 ml
2 stalks
1 big
3 tbsp
2
300 gm

Rice
Ghee/clarified butter
Shallots/scallions (sliced)
Garlic (sliced)
Cinnamon
Cardamoms
Star anise
Cloves
Ginger
Fennel powder
Cumin powder
Meat korma powder
White pepper powder
Carrot (shredded)
Water
Evaporated milk
Tomato paste
Tomato soup
Coriander/cilantro leaves (cut into 2 1/2 cm lengths)
Fried cashew nuts (non salted)


Fresh tomato slice thinly
Chicken fillet
Salt (adjust to taste)
Method
  1. Wash and drain the rice and set aside
  2. In a rice cooker, heat ghee/clarified butter
  3. When hot, fry shallots/scallions, garlic, cinnamon, cardamoms, star anise, cloves and ginger until the shallots/scallions turn light brown
  4. Add in fennel powder, cumin powder, kurma powder and white pepper powder and stir
  5. Add in the carrots, chicken fillet, fresh tomato and water and allow to boil
  6. Upon boiling, add in the milk, tomato paste, tomato soup and salt and allow to boil
  7. Add in the rice, cover and allow to cook, remembering to stir in between
  8. Garnish with chopped coriander/cilantro leaves, tomato slices and cashew nuts
  9. Serve with mixed any curry or kurma

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