Ramadhan 6

Today we had guests, so my menu was a bit more ‘elaborate’ so to speak 😀

Nasi Minyak, Ayam Masak Merah, Curry Dhall with Vegetables and Acar Buah (hubby got from a friend). For sweets, I made fresh soya bean milk with tofu skin and barley for our beverage. Hubby had also bought some drinks just in case the soya drink may not appeal to the kids.

 

NASI MINYAK

1 Tbs. ghee, to fry the spices

2 shallots, sliced finely

1 small garlic clove, sliced thinly

small piece of ginger, bruised

1 pc cinnamon stick

4 cardamom pods

3 star anise

2 pandan leaves, knotted

3 cups rice, washed and drained

3 1/2 – 4 cups liquid (to cook rice – i use half water and half fresh milk)

salt, to taste

golden raisins, optional

heat the ghee in a large pan and fry all the aromatics until fragrant. stir in the rice and stir well. pour out the whole contents into a rice cooker and pour in the liquids and salt. stir to mix, then switch on the cooker and let rice cook as usual. just before serving, sprinkle with raisins.

 

 

AYAM MASAK MERAH

7 pcs. chicken drumsticks, cut into smaller pieces

2 large onions

3 shallots

3 cloves garlic

1-in ginger

10 pcs. dried chilli, soaked and chopped

~ blend all above ingredients to a fine paste.

1 pc. cinnamon stick

2 star anise

3 cardamom pods

3 Tbs. tomato ketchup

salt, sugar to taste

frozen peas, optional

1.  heat oil and fry the paste with the dry spices till fragrant and slightly dry.

2.  add in the chicken pieces and let it simmer gently with the spices. lower heat so that the spices does not burn easily. stir regularly to avoid the bottom of the chicken pieces from burning.

3.  once the chicken is half done, add in about half a cup of water. this is to ‘pick up’ the bits of chicken and paste that had set at the bottom of the pan. cook the chicken until done, then add in the tomato ketchup and peas, season with salt and a small amount of sugar.

4.  serve with hot rice.

 

 

As for the beverage, I just made soya bean milk as usual (blended soy beans + pandan leaf + a few slices of ginger), and added boiled barley and boiled beancurd skins. I didn’t have gingko nuts, so I ommitted that. This is a good beverage to take for iftar, and I sweetened the whole thing with a low GI sweetener 🙂

I was supposed to make donuts using my new gadget but ran out of eggs so that has to wait… :p

 

 

 

 

 

Cheers!

~ am ~