3 tbsp vegetable oil
2cm ginger, thinly sliced
3 pieces chicken neck
2 litres chicken stock
1 cup jasmine rice, washed and drained
2-3 drops of sesame oil
Salt and white pepper to taste
Suggested toppings
Spring onions, chopped finely
Coriander, chopped
Fried shallots
Salted egg
Roasted duck
Soy sauce
Sliced red chillies
Deep-fried wonton wrappers
1. In a medium-sized pot, heat oil over a medium heat and add ginger. Stir ginger until fragrant and add chicken neck.
2. Once the neck pieces slightly browne, pour in chicken stock and rice and bring to the boil. Then reduce to a simmer and let the rice cook, stirring occasionally until the rice turns into a porridge-like consistency. Add more water if needed.
3. Add two to three drops of sesame oil, salt and pepper to taste.
4. To serve, place porridge into a bowl and serve with sprinkle of spring onions, coriander, fried shallots, salted egg, roasted duck and a drizzle of light soy sauce. For extra spice, add sliced chilli. Serve warm.
Serves 4
Achar (pickled vegetables)
250ml white vinegar
250g caster sugar
1 shallot, thinly sliced
1 Lebanese cucumber, deseeded, sliced
1 carrot, julienned
2 long red chillies, deseeded, thinly sliced
1 cup thinly sliced white cabbage
Nasi goreng
9 tbsp vegetable oil
4 cloves garlic
1 bird's eye chilli
2 red eye chillies
2 small shallots
1 small red onion
2 eggs
4 cups cooked rice (preferably from the day before)
12 ikan bilis (dried anchovies)
6 raw prawns, deveined
2 spring onion, sliced
4 tbsp kecap manis
1 tsp chicken salt
Salt and pepper to taste
To garnish
Fried shallots to garnish
Fried egg
Coriander sprigs
1. To make achar, stir vinegar and sugar in a large saucepan over medium heat until sugar dissolves. Remove from heat and pour over vegetables. Set aside to cool.
2. Heat three tablespoons of oil in a wok on a medium-high heat and fry the ikan bilis until golden and crisp. Set aside.
3. To make the nasi goreng, blitz garlic, chillies, shallots and red onion in a food processor to form a coarse paste and set aside.
4. Heat three tablespoons of oil in a wok over a medium-high heat. Add eggs, stirring occasionally, until just cooked. Remove from wok and set aside.
5. Add oil to the same wok on a medium-high heat and cook the paste for a couple of minutes, until fragrant.
6. Add prawns and spring onions and stir to combine until prawns start to cook through.
7. Add rice. Stir fry until well incorporated. Stir in kecap manis and ikan bilis. Season with the both salts and pepper.
8. To serve, place nasi goreng on a plate, top with a fried egg and fried shallots. Garnish with coriander and achar on the side.
Serves 4
3 tbsp vegetable oil
3 chicken thigh pieces
1 cup jasmine rice, washed and drained
2 litres chicken stock
1 tbsp chicken powder
1 bay leaf
Salt and white pepper to taste
Seasoning
3 shallots
2 garlic cloves
1 cm turmeric piece
½ tsp roasted coriander seeds
Suggested toppings:
Spring onions, chopped finely
Chinese doughnuts
Coriander, chopped
Fried shallots
Sliced red chillies
Prawn crackers
1. Blitz the ingredients for the seasoning in a small food processor until a smooth paste forms.
2. Place a medium-sized pot over a medium heat, add oil and saute seasoning paste until fragrant. Add chicken and fry until cooked. Remove from heat and shred chicken finely with a fork and set aside.
3. In a medium-sized pot, add rice, chicken stock, one tablespoon chicken powder and bay leaf and bring to the boil.
4. Reduce to a simmer and let rice cook, stirring occasionally until the rice turns into a porridge-like consistency. Season with salt and pepper. Remove and set aside.
5. Place porridge into a bowl and serve with shredded chicken, sprinkle of spring onions, Chinese doughnuts, coriander, fried shallots and a drizzle of light soy sauce. For extra spice, add the sliced chillies. Serve warm with prawn crackers on the side.
Serves 4
4 tbsp extra virgin olive oil
2 chorizo sausages, cut into chunks
2 free-range chicken thighs, cut into chunks
1 brown onion, sliced
2 cloves garlic, chopped
6 button mushrooms
2 tsp ground coriander
1 tsp paprika powder
1 tsp ground cumin
2 cups long grain rice
1 tbsp chicken stock powder
3 cups water
Salt and pepper to taste
Chopped parsley to garnish
1. Heat two tablespoons of oil in a pan over medium heat and add chorizo and chicken pieces. Fry meat, stirring occasionally, until caramelised on the outside, remove from pan and set aside.
2. In the same pan, pour two tablespoons of oil and add the onions and garlic over a medium heat. Stir until fragrant, then add the mushroom and spices.
3. Cook for a few minutes, then add rice and meat.
4. Add chicken stock powder and the water and bring to the boil. Reduce to a medium heat and continue to simmer for 30 minutes until rice and chicken are fully cooked. Season with salt and pepper.
5. Garnish with chopped parsley.
Serves 4
4 tbsp vegetable oil
4 garlic cloves, finely diced
3 cups jasmine rice, washed
1 tbsp oyster sauce
1 tbsp dark soy sauce
4 ½ cups chicken stock
2-3 boiled eggs, to serve
Coriander and sliced chilli, to garnish
Chicken and mushroom topping
2 tbsp vegetable oil
6 garlic cloves, diced
500g chicken thighs, diced into small pieces
1 can straw mushrooms, diced
3 tbsp Chinese wine
4 tbsp sweet soy sauce
Salt and pepper
1 bunch spring onion, julienned
½ cup water
2 drops sesame oil
1. To make the rice mixture, add oil in a wok over medium-high heat. Add garlic over a medium heat and fry until fragrant. Add the rice, oyster sauce, soy sauce and saute until well combined. Add the chicken stock and cook over a medium heat, covered. Bring to a boil. Once the liquid has been completely absorbed, turn off the heat. The rice should be half cooked at this stage, so set aside.
2. To make the chicken and mushroom topping, place vegetable oil in a large wok over a medium-high heat. Add garlic and cook until brown and fragrant. Add the diced chicken and cook for about five minutes. Combine the mushroom, Chinese wine, soy sauce, water, salt and pepper and cook for a further five to ten minutes until the sauce begins to thicken. Add the spring onions and sesame oil. Take wok off the heat. Cool and set aside.
3. Meanwhile, bring water in a steamer to a boil.
4. To assemble the rice, prepare heatproof rice bowls. Place about three tablespoons of the chicken and mushroom mixture at the bottom of each bowl and then top up with the half-cooked rice mixture. Repeat with the remaining rice.
5. Place the bowls in the steamer and steam for about 30 minutes until the rice is cooked.
6. To serve, place a plate on top of the bowl and invert it, so the bowl is now on top of the plate. Remove the bowl and serve with half a boiled egg and garnish with coriander and chili.
Serves 4-6
2 cups basmati rice, washed and soaked in water for 30mins
200g lamb, cut into small cubes
½ cup ghee
2 red onions, thinly sliced
Yoghurt spice
2 tsp coriander powder
½ tbsp turmeric powder
1 and ½ tsp cumin powder
1 tbsp chilli powder (or cayenne pepper)
2cm ginger piece, grated
3 garlic cloves, chopped
½ cup Greek yoghurt
For garnish
1 bunch coriander leaves, chopped
2 large green chillies, sliced diagonally
1. In a pan over medium heat, add ghee and saute the onions until they caramelise and are fragrant. Add the yoghurt spice ingredients and continue to fry until the mixture thickens.
2. Combine the lamb and season with salt and add about 500ml of water. Continue to cook until the lamb is tender (add more water and cook further if the water has completely reduced and the lamb needs more cooking time).
3. Transfer the basmati rice into the mixture and stir until well combined.
4. Increase the heat to medium-high and add four cups of water. Cover the pan, bring the mixture to the boil and cook until all the water is completely absorbed.
5. Reduce the heat immediately and cook for a further eight minutes until the rice is tender.
6. Mix the lamb mixture very gently and fluff the rice.
7. Garnish with coriander leaves and green chilli.
Serves 4
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