Nasi Mexico & Ayam Masak Ros Pandan

Mexico Rice 
This Mexican rice comes together so easily and quickly in a single cooker, which makes for an easy clean-up. You can also throw in your favorite veggies but I kept it simple with onion, corn kernels, peas,capsicum and carrots. From there, the rice is simmered in tomato sauce and chicken/vege  broth, along with some cumin and chili powder for that extra kick of flavor.

  • 1 tablespoon olive oil/margarine
  • 2 cloves garlic, minced
  • 1 bombay onion, diced
  • 1 1/2 cups basmati rice
  • 1 (8-ounce) can  Hunt's tomato sauce
  • 1 1/2 cups vegetable broth
  • 1 cup corn kernels
  • 1/2 cup diced carrots, I used baby carrots
  • 1/2 cup diced red capsicum
  • 1/2 cup frozen peas
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tomatoes, diced
  • 2 tablespoons chopped fresh coriander leaves
  • Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.
  • Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes.
  • Serve immediately, garnished with cilantro, if desired.

Ayam Masak Ros Pandan/ Ros Pandan Chicken

1 chicken/ or chicken breast, cut into small pieces
2 cinnamon sticks
1/2 tbsp turmeric powder
4 screwpine leaves/knotted
50gm grounded almond
100ml tomato sauces
100ml evaporated milk
50ml tomato puree
salt and sugar

Grounded Ingredients
10 dried chillies, soaked in hot water for 15mins and drained
8 large rose shallots
4 garlic
3 lemon grass, white part only


Marinated chicken with turmeric powder and salt.Shallow fry partially, throw in the 2 screwpine leaves and one slightly brown , dish out.
Retain about 5 to 6 tbsp of oil, saute cinnamon stick followed by the grounded paste until oil comes up on the surface. then add in tomato sauce, tomato puree  and stir.
Mix in evaporated milk, the remainder 2 knotted screwpine leaves and chicken. Add in salt and sugar to taste. Cook until the dish dry slightly. Dish out and serve.



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