Kabsah Rice ~ Nasi Arab

To cook this Arab rice dish  :-

Ingredients :

3tbs butter/ghee  + 2 tbs cooking oil

1  cup diced yellow onions
1  cup diced tomatoes
1 tbs  grated ginger
1 cup grated carrot
½ chicken (about 1.5kg)/ (cut into 2 pcs)
¼ cup tomato puree/tomato paste
3 or 4 cloves (bunga cengkih)
½ inc cinnamon stick (kayu manis)
4  or 5 green cardamons pods (buah pelaga)
4 or 5 black peppercorns
1 tbs mixed spices and a pinch of salt to taste
2 cups of basmati rice (washed once & drained)
3 cups of hot water
1 cube chicken stock

1.  Saute (tumis)  1 cup diced onions (yellow onions)  with 3tbs
     butter/ghee +  2tbs oil , the add in 1 cup diced fresh red tomatoes, 
     grated ginger, carrots  stir about 5 mins  then

2.  Add the chicken pieces and tomato puree , stir until chicken pieces
     well coated with all ingredients


3. Throw in  cloves , cinnamon , cardamons , peppercorns  and

    the mixed spices  with pinch of salt to taste

4.  Mix well and cook for about 15 mins then dish out the chicken pieces

     * (put aside first to be added in later)

5. Add the rice, hot water and chicken stock

6. Cover the pot and cook over slow fire. Half-way thru cooking ,

    put in the chicken pieces on top of the rice and leave to cook for about

    another 15 to 20 mins.

7.  Dish out to serve with  cucumber salad and diced tomato + green chili

* Optional/add in these items if available

   raisins/sliced toasted almond (ditambah sbgai hiasaan hidangan)

   Kabsa Spice Mix (campuran rempah Arab/ rempah nasi beriani)
   ¼  teaspoon white pepper

   ½ teaspoon ground dried limes                     

   ½  teaspoon saffron   
    1 pc bayleaf 
     

Nasi Dagang ala Kelantan ...Brown Rice steamed with Coconut Milk

This rice dish with Tuna fish (ikan tongkol or ike aya) and fresh cucumber salad is popular either eaten for breakfast or lunch in Kelantan and all over the east coast of Malaysia. The difference in Terengganu is that the rice is a mix of long white grain and glutinous rice but in Kelantan , they use brown rice.

Have tried to serve this dish for my family before , but similar reaction from my girls as to when they tasted my 'laksa Sarawak' ...ughh rasa macam ada ubat dalam nye....

Today I cooked for just the two of us ....its took just 30mins..

1. The Brown rice:-

• 
  
  1 cup of brown rice, soaked for about 30mins , drained the water then steam with 1 cup of water (I cooked it in the microwave for 15mins, stirring the rice when half-cooked)
• 
  
  the add in 1/2 cup of thick coconut milk, a teaspoon of finely sliced shallots with sliced ginger , a pinch of fenugreek seeds (halba) and salt to taste.... mix well and
• 
  
  cook/microwaved for  about 15 mins or until rice is cooked

2. The Fish Curry :-

• 
  
  2 slices of fish (either tuna/mackarel)
• 
  
  1 cup of thick coconut milk/santan
• 
  
  1 tbs fish curry powder
• 
  
  2/3 shallots - finely sliced
• 
  
  1/2 in ginger - finely sliced
• 
  
  1 tomato - quartered
• 
  
  salt and rown sugar to taste
• 
  
  water as required

   Cooked all in a pot over a slow fire so as not to overboil the coconut milk  for about 15 mins and lastly throw in a few chilli padi or green chilli.

3. Cucumber salad :-

    Toss all sliced onions ,cucumber and  carrot ..julienne strips with sliced red and green chillies, add in either lime juice or vineger and salt & sugar to taste