Viewing posts from the Rice category

Chicken Mandy with Rice (Nasi Mandi Ayam)

It’s Ramadan and every few days or so we inevitably end up breaking fast with friends or family at one of the many wonderful iftar sessions, be it at restaurants and five-star hotels.  I recently had for a lovely buka puasa with my former colleagues at Dua Sentral, where they brought in some absolutely delicious nasi Arab from Restoran Saba.  After having easily two heaping plates of rice and lamb, I felt inspired to try out a Middle Eastern recipe for a change.  There are different dishes I could try making – mandy, kabsah, haneeth, among others. Scouring around the Net for a recipe that didn’t seem too daunting, I found one chicken mandy recipe by the Queen of Sheba.

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Portuguese Duck Rice

I was eating meh duck rice the other day, then remembered the whole duck I had in the freezer. I wanted to try making my own duck rice at home, so I started looking around for (Chinese-style) recipes, only to stumble upon this interesting Portuguese version. The ingredients and steps were quite simple, so I decided to give it a try.⁣

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Shrimp and Turkey Ham Jambalaya

Wanted to do another round of clearing up the freezer and larder. I found my stash of turkey ham and happily about half a liter of homemade shrimp stock in the freezer, and there was a can of whole peeled tomatoes in the larder. Dug through my fridge and found all the necessary ingredients for this jambalaya recipe by Emeril Lagasse, so this was what we had for lunch today.

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Beef Kabsah With Basmathi Rice

I’ve been waiting for Chef Ammar’s spices and recipe book to go mainstream for a very long time, but somehow it never did.  His books are not sold in any major bookstore, and his bottled spices are not sold in any major grocer or supermarket.  His stuff is only sold online by seemingly home-based distributors – on Facebook, mind you – a very amateur, “Hubungi kami untuk menjadi stokis kami” kind of affair.  Personally I think a chef as popular as he should totally go with the big distributors, but that’s a discussion for another day.

So I finally caved and got my hands on his cookbook and his Kabsah and Bukhari spices, and for this Hari Raya Aidiladha Kak’mbang and I decided to try something new.  The original recipe this dish was based on was for lamb shank, but we modified it for the beef we bought from the market.  

We served this with his Arabic Salsa (Sambal Arab).  It was a real hit among guests, and was the first thing to run out.  Will definitely be making this again!

Thank you Chef Ammar!

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