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Mixed chili and vegetable rice
There are many ways to cook and serve a rice dish. This rice dish is unique because of all the different flavors that the spices give out during the cooking process. Try eating this dish without meat. If that is not possible, maybe stir fry some honey soy beef strips and place them on top of the chili vegetable rice.
Heat the oil and fry off the cummin, cardoman, turmeric, cinnamon, star anise, chili and bay leaf. Add the onion and fry until the onion is golden brown. Add the turmeric powder and rice and fry for about 3 minutes, stirring the whole time. Next add the vegetables, stock and seasoning. On a low heat, cook for about 15 minutes, or until the rice is soft. Run a fork through the rice and make sure that the rice is cooked before serving. Before you serve this chili rice dish, take out the whole herbs and spices.
½ cup of ghee (clarified butter)
½ teaspoon cummin
½ teaspoon cardoman
½ teaspoon turmeric
1 cinnamon stick
2 star anise
1 bay leaf
2 small birds eye chilis
2 cups long grain rice
½ cup capsicum, chopped
½ cup red onion, chopped
½ cup baby corn, halved
½ cup broccoli
½ cup garden peas
2 egg tomatoes
5 cups of vegetable or chicken stock
Sea salt and cracked pepper
Time to make 45 minutes Serves 4 |
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Spicy shrimp and coriander soup
Serve this soup with a large white crusty bread roll. This shrimp soup is great for lunch or dinner as an entrée or main course. It is hard for me to choose what my favorite soup is, but I would have to say that this shrimp soup is very close to the best soup I have ever tasted.
Take the shells off the shrimp and drain on paper towl. Heat a frying pan and fry the shells for 3 minutes until the shells turn a red color. Add the lemongrass, garlic, ginger, galangal, limes leaves, chills and seasoning. Add the water and simmer for 20 minutes. Strain the stock and reserve the liquid in a plastic container. Take the vein out of the shrimp and poach in the simmering stock. Add the fish sauce spring onions, limejuice and chopped coriander. Serve in a small Chinese soup bowl. If you desire spicier soup, add some more chopped chili just before serving.
1 pound, 2 ounces small shrimps
1 tablespoon peanut oil
8 cups water
1 teaspoon sea salt
2 tablespoons lemongrass
1 teaspoon galangal
1 teaspoon ginger
5-kaffier lime leaves
2 large red chills
2 tablespoons fish sauce
1 tablespoon lime juice
2 tablespoons coriander
2 stalks spring onions
Time to make 1hr Serves 6 |
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