Mint Rice/Nasi Pudina
350gm basmati rice , soaked for 20mins and drained in a colander
2 lemongrass, bruised
200ml evaporated milk
a handful of mint leaves for garnishing
4 tbsp shallot crisp for garnishing
a few drops of green colouring
1 small cinnamon stick
To be made into a paste
2 nips garlic
50gm mint leaves
1/4 tsp cumin seeds
1 green chilli (can add more if desired)
In a wok, add in a combination of ghee and cooking oil, about 1/2 cup.
Add in cinnamon stick and the paste ingredients. Saute until fragrant and oil floats.
Add in the drained basmati rice, and mix well with the paste. Mix in salt and pour in evaporated milk.
Close fire. Stir to combine and transfer to the rice cooker. Add in 400ml water and combine well all the ingredients.
Once cooked , use a fork to loosen the grains, add a few drops of green colouring , and mix well.
Throw in chopped mint leaves and shallot crisps. You can add some kismis also .
Serve with Kam Heong Chicken
Salad Sengkuang/ Jicama Salad
440gm jicama, cut length wise
250gm cucumber, deseed and cut length wise
50gm onions, diced thinly.
3 tbsp Lingam Chilli sauce
Combine all ingredients in a bowl. Mix lingam chilli sauce, add a bit of water and stir well. Serve with Mint Rice and Kam Heong Chicken.
Selamat Hari Raya Aidil Fitri/ Eid Mubarak/ Mubarak Kareem