Ramadan Porridge | Ramadan Kanji
Ramadan is almost over this year, but I thought it would be good to add a recipe, since so many have mailed/ messaged me requisitioning it. Ramadan Porridge is made so often during the month of Ramadan. It is a warm and comforting porridge that you can enjoy some time after breaking your fast. It is also a good item for the suhr meals. I have a recipe for the basic Cumin Rice Porridge here : (Jeeraka Kanji). This recipe adds to that some vegetables, a little meat and stock. This Ramadan Porridge, makes it more savory and more filling, perfect for when you want to store that energy for the rest of the fasting period.
Here, I have added a little mutton that was removed from the precooked mutton for a Korma that I made. You need very little meat, so it’s a good idea to remove some when you are preparing for another dish, if you plan to make this. Chicken may be used as well.
Hainanese Chicken Rice – This Traditional Chinese preparation of Chicken with Rice is considered one of the national dishes of Singapore.
Here, the chicken and the rice share the spotlight. The chicken is prepared in accordance with traditional Hainanese methods, by poaching the entire chicken at sub-boiling temperatures. Ginger, garlic, spring onion and in some cases, pandan leaves are used to flavor the chicken and rice. The resulting rice is oily, flavorful, fragrant and sometimes known as “oily rice”.
In Singapore, Hainanese chicken rice is served everywhere from school canteens, hawker stalls to high-end restaurants. it is also one of the few local dishes served onboard Singapore Airlines.
The dish is served with a few common accompaniments. The chilli-ginger sauce, dark soya sauce, light soy sauce with a dash of sesame oil, fresh cucumber slices, braised dark soy hard boiled egg and sautéed baby bok choy.
The choice of white (steamed) or roasted chicken is commonly available at almost all eateries. The variants are honey roasted chicken and crispy chicken with lemon sauce.
Here, we take a look at the original white poached chicken, the chicken is silky smooth and oh so tender. Quite unique. If you love Asian food, you must try this one. Scroll down for video.
Stuffed Mussels | Kallumakkaya Nirachathu
Stuffed Mussels | Kallumakkaya Nirachathu – Mussels Stuffed with a ground rice and coconut paste, steamed and then fried. This is one very tasty Malabar Snack. It gives the impression that it is hard to make, when in actuality it is not so difficult at all! In the Malabar region, these are made on special occasions or for special guests. And being such ardent lovers of hospitality, you can be sure these snacks are made quite frequently
‘Kallumakkaya’ is the native word for Mussels. They are also known as ‘Kadukka’. ‘Nirachathu’ translated, means ‘Stuffed’. The dish is also sometimes called ‘Arikadukka’ – ‘Ari’ refers to the rice used for making the stuffing. Although I love it crisp an fried all on its own, some like to use a dipping sauce of some kind. Thousand Island dressing or Tartar Sauce are good choices
Singapore, being such a cultural melting pot, has a lot to offer in the food scene! There are so many local delights as well as cuisine-fusion varieties available. The Chinese, Malay and Indian as well as the Peranakan food stalls are a plenty. I feel lucky to call this place home. A foodie’s dream land, really.
Today I am sharing, the recipe for a trendy style Biryani Rice that is showing up in many of the Indian Stalls here. Butter Chicken Biryani.. It combines the method of cooking the ‘Nasi Minyak’, or Malaysian Ghee Rice and a diversified and simplified version of the Indian Butter Chicken. Unlike traditional Indian Biryani dishes, here the rice and chicken is cooked separately and simply served together. The aroma itself is is quite drool worthy. You are going to love how easy and quick this is to make!!! Let me know in the comments section if you try it. ( Scroll down for the video).
Simple Kabsa | Saudi Arabian Fragrant Rice
Kabsa, the National dish of Saudi Arabia, is quite the humble dish. Each home making it their own, with various methods.. but the most common, daily dish is a very simple one -pot dish. Check out my other popular Kabsa recipe, which has more steps involved and used for more special occasions. For your daily meal however, I am sharing this favorite family method.
Chinese Rice Porridge Recipe | Congee
This simple Chinese Rice Porridge Recipe is commonplace in Chinese homes. It can be served with any stir fry or roasted/ steamed fish or chicken. Known as ‘Congee’ , it is a traditional recipe for baby food due to it’s smooth texture. It is also great when you are recovering from illness. Light and simple, classic comfort! Congee was once considered poor mans food, enabling a family to stretch the meal with the consumption of lesser rice grains. Today, however is regularly found even at high end restaurants! In my home, we love it with Kung Pao Chicken!
This Chicken Chops Baked Rice with Cheese is extremely easy to make. Kids love it because of the delicious melted cheese on top, and adults have a hard time resisting it as well. All the delicious, hot ooozy, goodness is revealed when you first cut into that baked melted crust. It’s hot – be careful, although I know it’s kinda hard to wait patiently 🙂 This is my take on the popular Hong Kong Dish which is basically Chicken Chops served over fried rice and baked with marinara sauce and cheese scattered over the top. I prefer a simple and fragrant rice as the base, fried rice seems a bit too heavy with the marinara sauce and cheese. Must be served immediately from the oven, while the cheese is still melted and oozy. Enjoy!
Ruz Bukhari | Middle Eastern Bukhari Rice
Bukhari Rice is a very simple but delicious rice which is popular in the Middle East. Especially the Gulf Countries. The name ‘Bukhari’ denotes that it comes from ‘Bukhara’ , a formerly prominent point on the fabled Silk Road, and has long been the centre of much trade, culture, scholarship and religion. The The region of Bukhara long formed part of the Persian Empire too. The Ruz Bukhara, in my opinion is one of the easiest rice dishes from the Region, which includes, Mandi, Kabsa, Mambos etc.
Pongal Recipe | Ven Pongal (with slideshow)
‘Pongal’ is a festival in Southern India to celebrate the coming of the Harvest Season. ‘Pongal’ is a derivation of the word ‘Pong’, which means to ‘spill over’ or ‘boil over’.
There are two dishes associated with this festival. One savory and one sweet. The savory version is called Ven Pongal (White Pongal) or Khara Pongal (Spicy Pongal). It is a very common breakfast item in parts of the South. The sweet version is called Sakkara Pongal (Sweet Pongal).
If the dish is simply referred to as ‘Pongal’ it is referring to the Savory Version. It is a very satisfying and quick breakfast ( or anytime) dish. It is often served with Chutney , Sambar and ‘Vadai’ (lentil fritters). The dish is made of de-husked green gram and short grained rice. It is cooked to a creamy but thick (porridge like) consistency, perhaps like a ‘Risotto’. The ghee is absolutely essential, and Pongal just isn’t Pongal without it.
Dawood Basha | Lebanese Meatballs in Tomato Sauce Served with Saffron Rice
Dawood Basha or Lebanese Style Meatballs with Pine Seeds in a Simple Tomato Sauce. These meatballs, are tender, with a melt in mouth quality. Dawood Basha was the first Governor appointed by the Ottoman Empire. These meatballs were perhaps his favorite. They are very famous, served over rice. My love for Lebanese food, started early on in life. The food is generous, warm and inviting.
Traditionally, these meatballs are cooked in sheep tail fat, but ghee is a practical substitute. Served with a Simple Saffron Scented Rice, this makes for a very easy to prepare and comforting meal.