As our Muslim friends and families look forward to the upcoming Hari Raya Aidilfitri/Eid Mubarak celebrations on Thursday , Malaysian Delicacies would like to share a few special recipes one can try out during this holiday .
The first recipe comes from the Saudi Arabia , being Kabsa Rice.Kabsa is a family of rice dishes that are served mostly in Saudi Arabia — where it is commonly regarded as a national dish. Fragrant basmati rice is topped with chicken pieces or meat cooked in a tomato sauce with aromatic spices, and garnished with toasted or fried slivered almonds .There are many kinds of kabsa and each kind has a uniqueness about it.Many parts uses par boiled rice to make kabsa but basmati rice is also equally favoured as well.
For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chillies. I have made some changes to the original harissa spices to suit Malaysian palate.
Now lets check out the recipes:
As mentioned earlier,Kabsa Rice is a famous rice dish from Saudi Arabia.The rice is rich with spices.The lady that I bought the spices from had the unpowdered kabsa spices in a plastic as well.One can choose to buy the ready made powdered spices or the un powdered one.You can use a mixer prepare it yourself.Meat for Kabsa can be cooked in various ways. According from a source in the net, a popular way of preparing meat is called Mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for Kabsa is Mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, Madghoot, involves cooking the meat in a Pressure cooker. I had prepared a Harissa Butter Satay and had excluded meat in the kabsa rice.
3 cups of parboiled long grain rice(I used Faiza parboiled Basmati rice,image above)
1 cup chopped tomato
1 1/2 cups chopped onion(use the yellow variety)
1 teaspoon salt
1 tsp all spice powder
1 tsp cayenne powder
4 tablespoons of butter
6 -7 cups of stock ( amount of stock depending on the type of grain you are using)
2 screwpine leaves(knotted)
8 cups water
1 chicken cube
1/2 cup thinly sliced onion
2 bay leaves
2 cinnamon sticks (broken)
12 cardamon pods (crushed)
Buttered Harissa Satay
Place 3 pieces of chicken in each bamboo skewer.
Heat up a hot grill.Grease with some butter.
Dish out. In a skillet, pour the left over marinate,some raisins, 2 cups of water , and about 2 tbsp of sugar and simmer gently. You can thicken the sauce with cornflour mixture,if preferred. Serve the sauce with grilled chicken. You will be rewarded with a juicy, succulent meal with all the flavour on your plate .
Four special dishes from Malaysian Delicacies specially for Eid Mubarak:
Wishing all muslim friends:
**Eid Mubarak /Selamat Hari Raya Aidilfitri**
The above recipies are heading to:
Foodie Friday - A Room With A View For Two
I am submitting this post to Asian Food Fest ( West Asia) December Month,2013 hosted by Shannon fromJust As Delish