The Baked Rice Recipe (Varieties)

Ingredients

Cooked Rice
Capsicum
Cherry Tomatoes
Honey Baked Ham
Swiss Brown Mushrooms
Cheese & Herb Prego sauce
Parmesan Cheese

The steps are really simple. Just follow the directions below :-


1. Slice and dice all the ingredients as shown above.


2. Sautee the chopped mushroom and ham with olive oil and add a small dollop of butter. This brings out the flavour of ham and softens the mushroom so it won’t have that raw uncooked texture.


3.Next add in the rice and add another dollop of butter and a splash of olive oil and mix it well with the sauteed mushrooms and ham bits. You can add in some parmesan cheese into the mixture for some cheesy gooey flavor. Lastly add in the cubed tomatoes and capsicum to the mix. Reason we add it last is to prevent having soggy tomatoes later. It maintains its crunchiness.

Also stir in some mixed herbs such as oregano, parsley, rosemary..basically anything you can find in your kitchen so it’ll make it more aromatic. Add some pepper too but NOT SALT cause the ham and cheese will already add to the saltiness.


4. Plate it out nicely into a oven proof casserole dish. Preheat the oven to 180 degrees celcius. Add a thin layer of the herb and cheese sauce over the rice. And later add a generous amount of parmesan cheese on top. You can also use mozzarella cheese since it has a better melting effect.
* A substitute for the cheese sauce would be using canned mushroom/Chicken soup. Don’t put too much sauce on it cause it will make the rice very ‘wet’.

5. Place into oven till the cheese melts and brown and you have your very own baked rice. Simple right? And fast too. You can alter this recipe however you like substituting the ingredients with sausages/carrots/ potatoes..or even using any leftovers you had from the day before. Just make sure the flavours don’t clash.

From feedmelah.com

Nasi Kerabu (Khau Jam) – Mixed Vegetable Rice

Ingredients
5 tenggiri steaks
1kg rice

Ulam to cook with rice:
2 turmeric leaves
2 torch ginger leaves
2 stalks daun kesum
2 cekur leaves
2 na dam leaves
2 daun kentut
2 daun kudu
2 stalks curry leaves
2cm fresh turmeric
2 stalks lemon grass
(You can omit or add the ulam listed subject to availability)
2 pandanus leaves
3 kaffir lime leaves
2 tablespoon palm sugar

Garnishing:
1 cucumber, pared and julienned
1 onion, finely sliced
15 stalks of polygonum leaves, finely cut
10 long beans, finely sliced
1 bunga kantan, finely cut
3 stalks of lemongrass, finely sliced

Fried grated coconut:
1/2 a coconut, finely grated
8 shallots, finely sliced
2cm ginger, sliced
Palm sugar and salt to taste

Sambal Belacan:
15 chillies
5 shallots
3 cloves of garlic
Budu
4 bird’s eye chilli
Lime juice, to taste
Fish crackers

Method
Slice all the ulam leaves and either blend or pound finely. Add 2 glasses water to leaves and extract the juice. Sieve and repeat with another glass of water.

Wash rice. Add ulam juice to the rice. Add three pieces of pandan leaves and kaffir lime leaves, and 1/2 a block of palm sugar. Cook in a rice cooker.

Rub some salt on the fish and grill over a low fire. When cooked, let it cool and then break into flakes.

Dry fry the grated coconut with sliced shallots, ginger, palm sugar and salt over a low fire. When the mixture turns fragrant, lightly flatten the grated coconut with the back of your spatula.

Dry fry belacan with shallots and garlic over a low fire until fragrant. Blend this mixture with chilli to make the sambal belacan.

Mix some budu with limau kerat lintang and bird’s eye chilli.

Serve the rice with the grilled fish, finely sliced garnishings, sambal belacan, budu and fish crackers.

From Kuali.com

Baked potato with a Bánh mì twist (Vietnamese Baked Potatoes Spuds)

The spuds:

4 large potatoes, preferably floury
coarse salt

The pickled veg:

125g carrot
125g daikon radish
300ml water
75ml rice vinegar
60g sugar
0.5 tsp salt

The Topping:
4 tblsp mayonnaise
2 tsp Asian fish sauce
1 tsp ground coriander
100g cucumber
1 small jalapeño chili (or substitute other fresh chili)
4 tblsp chopped fresh coriander
freshly ground black pepper

The Steps:

Preheat the oven to 200C.

Scrub the potatoes and dry them. Prick the skin all over using a fork or small knife.

Sprinkle a baking tray with some coarse salt, place the potatoes on the tray and bake until tender, which should take somewhere between an hour and an hour and a quarter, depending on size.

While the potatoes are baking, prepare the pickled veg: combine the water, rice vinegar, sugar and salt and stir to dissolve; peel and dice both the carrot and daikon, place in a small bowl and cover with the pickling liquid. Leave to stand for at least 30 minutes.

Combine the mayonnaise, fish sauce and ground coriander in a medium-sized bowl and set aside.

Dice the cucumber, chop the fresh coriander, finely chop the jalapeño.

When the potatoes are done, remove from the oven, cut each one in half, scoop out the cooked flesh and add to the bowl containing the mayonnaise mixture and mash the two together.

Drain the carrot and daikon, reserving some of the liquid.

Add the fresh coriander, jalapeño, cucumber, carrot and daikon to the mashed potato and stir to mix.

Check for salt and add more if it’s to your taste, along with a couple of twists of black pepper.

If you want a bit more of the pickle sweetness in the mash, you can stir a tblsp or two of the reserved pickle liquid into the potatoes.

Fill the baked potato shells with the mashed potato mixture and eat on their own or with other salads or maybe even with Greg’s bánh mì style roasted pork.

The Variations:

Add some spring onions next time and some lightly toasted and crushed peppercorns too.
Also could grate a little garlic into the mayonnaise if you felt so inclined.
You could try adding some crushed roasted peanuts.

The Results: Baked spuds for 4

From en.petitchef.com

Sup Tulang (Beef Rib Soup)

INGREDIENTS:

1kg beef (neck, ribs or legs)
1 pack of sup bunjut (include with Cinnamon stick, Star anise and Cardamon)
5 cloves of shallot (finely chopped)
3 cloves of garlic (finely chopped)
2cm of ginger (finely chopped)
10 cups of water
Some parsley
Some cooking oil
salt to taste

HOW TO:

Boil 1kg of ribs with 10 cups of water until tender. Heat up cooking oil in a pot. Fry cinnamon stick, star anise, cardamom, shallot, garlic and ginger until fragrant.

Then add 1kg of beef boiled earlier together with the stock. Add ‘sup bunjut’ and then lower the heat and leave to simmer for about 15 minutes. Finally add salt to taste and some parsley for aroma.

Serve while still hot.

From seleramalaysia.com