Boiled rice

 Rice can be cooked a day ahead; keep, covered, in refrigerator. 

1 cup long gran rice

1 ½ liters  [6 cups] water

Place rice in strainer, wash under cold water; drain.  Add rice gradually   to large causepan of boiling water. Boil, uncovered, for about 10  minutes or until tender; stir occasionally.  Drain rice, stir with fork to separate grains.

Serves 4.  

ABSORTION METHOD

The absortion method of cooking rice is eazy and traditional in Asian countries. Place rice in heavy-based saucepan, add enough cold water to cover the rice and be about 2cm above the surface of the rice. Cover the pan with tight-fitting lid. Bring to boil over high heat, reduce head to as low as possible, keep covered for a few more minutes to be sure all the water  has been completely absorbed by the rice.

MICROWAVED RICE

White rice, as a rule, needs double the amount of water to rice; 1 cup white rice takes about 15 minutes to cook.

Use a large shallow dish about 4cm deep for best results; do not cover rice while cooking, but do stir at least twice during cooking.

Tomarind sambal

Sambal can be made a day ahead;  keep covered, in refrigerator.  Recipe unsuitable to freeze  or   microwave.

1 tablespoon   tamarind concentrate

2 tablespoon water

1 teaspoon ground cumin

12 teaspoon chilli powder

½ teaspoon ground fennel

30g palm sugar

2 teaspoon grated fresh ginger

1 tablespoon lemon juice

1: Combine tamarind and water in small bowl, stir until dissolved.

2: Stir cumin, chilli powder and fennel into tamarind mixture. 

3: Stir in palm sugar, ginger and juice; stir until sugar is dissolved.

Makes about ½ cup.

 

Marinated grilled prawns

Curry can be prepared a day  ahead; keep, covered,  refrigerator or freeze for 2 months. This recipe is not  suitable to microwave.                           

600g ghee

10 dried curry leaves, crumbled

½ teaspoon black mustard  seeds

1 medium onion, chopped

1 clove garlic, crushed

1 tablespoon grated fresh ginger

2 teaspoons curry powder

1 teaspoon tandoori mix

1 teaspoon ground cumin

½ teaspoon gram masala

1 teaspoon shilli powder

1 tablespoon  lemon juice

8 chicken thigh cutlets

  1: Heat ghee in large frying pan,add leaves and seeds, stir over  high heat for about 1 minute or until seeds begin to pop.

2:  Stir in onion, garlic and ginger, stir  over medium heat for about 3 minutes or until onion is soft.

 3: Stir in curry powder, tandoori mix, cumin, gram masala and silli powder, stir over medium heat for further minute, stir in juice and water.

4: Add chicken to pan, turn chicken to coat evenly with curry mixture.    

Cover, cook over low heat for about 50 minutes or until chicken is tender, turning chicken occasionally. Add a little extra water,  in necessary, during cooking time.

Serves 4.

Spicy dry chicken curry

Curry can be prepared a day  ahead; keep, covered,  refrigerator or freeze for 2 months. This recipe is not  suitable to microwave.                           

600g ghee

10 dried curry leaves, crumbled

½ teaspoon black mustard  seeds

1 medium onion, chopped

1 clove garlic, crushed

1 tablespoon grated fresh ginger

2 teaspoons curry powder

1 teaspoon tandoori mix

1 teaspoon ground cumin

½ teaspoon gram masala

1 teaspoon shilli powder

1 tablespoon  lemon juice

8 chicken thigh cutlets

  1: Heat ghee in large frying pan,add leaves and seeds, stir over  high heat for about 1 minute or until seeds begin to pop.

2:  Stir in onion, garlic and ginger, stir  over medium heat for about 3 minutes or until onion is soft.

 3: Stir in curry powder, tandoori mix, cumin, gram masala and silli powder, stir over medium heat for further minute, stir in juice and water.

4: Add chicken to pan, turn chicken to coat evenly with curry mixture.    

Cover, cook over low heat for about 50 minutes or until chicken is tender, turning chicken occasionally. Add a little extra water,  in necessary, during cooking time.

Serves 4.

Tamarind lamb balls

Recipe can be made a day ahead; keep,covered, in refrigerator or freeze for 2 months. Minced lamb can be ordered ahead from your butcher. This recipe is unsuitable to microwave.    

4 dried Chinese mushrooms

500g minced lamb

1 medium onion, chopped

1 medium carrot, grated

2 green shallots, chopped

1 tablespoon chopped fresh lemon grass

1 clove garlic, crushed

1 tablespoon light soy sauce

¾ cup sesame seeds

Oil for deep-frying

1: Place mushrooms in small bowl , cover with boiling water, stand for 20 minutes; drain, discard stems, shop mushrooms finely. Combine mince, onion, carrot, shallots, lemon grass, garlic, mushrooms, and sauce in large bowl; mix well. Shape mixture into 2cm balls. Toss balls in sesame seeds.

2: Deep-fry balls in hot oil until golden brown; drain on absorbent paper. Serve hot with sauce.

TAMARIND SAUCE: Combine sauces, sherry, honey and water in small saucepan. Blend cornflour with extra water, stir into sauce mixture, stir over high heat until sauce boils and thickens. Serve hot.

Makes about 40.