Chicken Rice

The Husband and i...we love Singapore...we love visiting the city and we love eating the street food.  This recipe is the reconstruction of the Singapore Chicken Rice, I say reconstruction because it has a desi twist to it because of the spices but still has the soul-food quality to it.

We make this whenever we miss home and friends or one of us is about to fall ill, the non-vegetarian's answer to the reviving qualities to a kichdi as it were.  Please do note, NOT a biryani recipe.  Fifi, Serenity and I enjoyed this, one cold evening on our balcony (the few times Serenity agreed to dine al fresco).  I made this last night because I was missing them and  I thought will share this with you all today.

Ingredients:

1tbsp oil or ghee (depending on which side of the diet you are on!)
500 gms chicken
1.5 cups rice
1 maggi chicken cube
2 medium sized chopped onions
2 medium sized tomatoes
6 to 8 cloves garlic, 1 inch giner and 5 to 6 green chillies all roughly chopped using mixie
whole garam masala whatever you have at home (elaichi,cinnamon,cloves,star anise), a handful of mixed garam masala.  This you dry roast before using in the dish.

Method:

Dissolve the cube of chicken is enough water such that the chicken is half submerged in it, poach the chicken in this liquid.  Poach it such that chicken is just about cooked.  Reserve the poaching liquid.

In a pressure cooker heat the oil/ghee and add the ginger, garlic and chilli mixture with the whole garam masala.  Saute for a few minutes till you can smell the cooked spices.  Then add the chopped onions, once they start to brown add the tomatoes.  Once this has been incorporated add the rice and add 1.5 times water (so here it would be 3 cups of water).  When i say water i mean first measure out the poaching liquid and if this measures upto 1.5 times of the rice then use all the poaching. If the poaching liquid is not enough then add remaining measure of plain water.Add salt to taste and  pressure cook for 2 whistles.  Let rest for about 10 minutes.

Pop in your fav movie, song or if you are a "dramedy" queen  like me,  get out your fav pics of your bff and sniff away.....

Bon appetit from Mimi !!

Fried Rice....

This is a quick stiry fry type of recipe....back home with fifi and serenity...I would often make pasta and oriental whilst fifi is the bakes,hearty pork chops and sweet somethings station owner...so here goes my quickly make and quickly eat fried rice....
 Ingredients:  Half an onion finely chopped (medium)
2cloves of garlic minced
1 egg
Any crunchy soft vegetable ( pak choy, iceberg lettuce, sugarsnap)
If using meat or prawn then precooked meat chicken or prawn (u can flash fry the chicken beef or prawn prior) Soy sauce about a tsp depending on the kind of soy sauce used.
Pre cooked rice
Half table spoon oil

Method:
Get the pan real hot and add oil....then add the onions...once these are pale and translucent add the garlic....stir fry and before the garlic changes colour add the egg and stir such that it scrambles. Once the egg is fully cooked...add your meat or seafood. Once this has been incorporated add the veg and once the veggie is bright green add the rice....stir quickly make a well within the rice and add soy sauce.....once incorporated remove from heat and sprinkle salt if necessary.the whole stir fry should not take more than 3 to  minutes. Bon Appetit from Mimi !!

Drunken Chicken and Claypot Rice....

This was our FIRST collaborative effort..... and a grand success, if I may say so myself ! 

In Kerala, where we both originally hail from, fish curry is cooked in an earthenware pot, called a 'chatti'....

Having obtained one of these, we broke it in by making Clay Pot Rice (not having any fish at hand that day!)

Both of these recipes are our own !! (But we only wrote down the one for the rice!!)
Bon Appetit - Mimi & Fifi !

Clay Pot Rice

Ingredients:

Rice 

Chicken stock

1 sachet Ramen flavour

Mushrooms

Spring onions

Star Anise

Vinegar 

Butter

Method: 

Boil water with everthing except rice.

Add rice.

Cook.