the Weird, Bad and Lazy Cook

Note 1: Somehow this is like an Uyghur Polo. Or Nasi Briyani Gam. Note 2: Recipe is from youtube, KitchenwithAmma? Or CookingwithAmma. Cannot remember... Original recipe is really quite a lot. For 2-3 people, please halve this recipe. Ingredients: Wash & drain : 2 pots (~260gm) basmati long grain rice Set aside : 2 pc bay leaf 4 black cardamom 4 mace flower 1 star anise 6 cloves 1 tsp coarse salt Dry roast & ground : 6 green cardamom 12 black peppercorn 1 tsp cumin seeds +1 tsp ajwain / jemuju 1 tbsp coriander seeds Combine with : + 1 tbsp smoked paprika powder 2 tsp turmeric powder 1 tsp garam masala 2 tsp coarse salt  (1 tsp only if 1 pot cooking) 1-2 cups of ghee or cooking oil 3 large red onions 1/2kg chicken parts 2 medium potato 3 hard boiled eggs 1 tbsp garlic paste 1 tbsp ginger paste 1 medium tomato + 1 tsp chicken stock powder + 1 tbsp sugar 2 tbsp plain yogurt Water 6-10 dried prunes or aloo bukhara 2 tbsp yellow raisins 2 tbsp cashew nuts Past C - Garnishing Tom...

Note 1: Inspired by <https://www.tiffinbiru.com/2017/04/resipi-nasi-dagang-terengganu.html> Note 2: Any recipe for Nasi Dagang usually calls for a preparation 'one-day ahead'. So, please be prepared. Note 3:  I don't have rempah masak and rempah gulai cap rose. So, I replaced with equal tablespoon of rempah kari daging Adabi. Note 4: Best served hot and with hard-boiled egg. Part A Nasi Dagang (5-6 people portion) 2 cups fragrant rice 1 cup glutinous rice 1 pandan leaf 2 cups coconut milk (or 1 cup coconut cream + 1 cup water) 1 tsp salt 4 small red rose onion 1 inch ginger 1 tsp halba (or fenugreek seeds) 1. Mix fragrant rice and glutinous rice well. Soak in water for at least 8 hours, or best, one full night. 2. Steam rice with pandan leaf for 20 minutes. 3. Julienne onion and ginger. 4. Take out the rice from the steamer into a container. Mix half-steamed rice with onion, ginger, halba, salt, and half of the coconut milk. Stir until well combined. Leave for a whil...

Note 1 : This is a combination of recipe between Cikgu Mazenah and Cikgu Amilia. Cikgu Mazenah, which is my mom, learnt it from Pakcu. You know, Pakcu Rasmiza, he was a Head Chef at Sri Malaysia Hotel in Genting. So proud of him! Of course, his original recipe calls for a healthy dash of Ajinomoto or MSG... Hehe but my and mommy's version of course do not contain that. Ingredients: Part A - Soup Enough water to cover all ingredients 7-8 pieces of chicken 1 star anise 1/2 stick cinnamon 1 tbsp garlic paste, pounded 1 tbsp ginger paste, pounded 1/2 yellow onion, sliced lengthwise 1 medium potato, diced stew size 1 stick small carrot, diced stew size 1 medium tomato, diced stew size 1 pc asam gelugur 2-3 stick spring onions, chopped long strips 1 bunch of daun sup, chopped long strips 1 tsp black pepper, pounded 1-2 tsp coarse salt Part B - Rice 3 pot rice, washed and drained 1/2 tbsp margarine 1/2 tbsp cooking oil 1/4 quarter large red onion, sliced lengthwise 1 clove garlic, sliced ...

Note: I winged the recipe. Came quite close to one. Even smelled the same. Ingredients Part A 1 part chicken keel or chicken breast 2 tsp of turmeric powder 1 tsp salt A pinch of dried basil leaves A pinch of dried mixed herbs Part B 1 pot white rice (around 1/2 cup) 1 pot short grain rice (around 1/2 cup) 2 cloves garlic 1 small red onion rose 1 thin slice ginger 2 tbsp yellow onion 2 tbsp yellow capsicum 1/2 tbsp butter 2 tbsp cooking oil 1 star anise 2 dried chili 2 bay leaves 1 tbsp lemon juice 1 tsp salt 1 cube chicken stock, broken into pieces 2 pot water (or around 1 to 1 1/2 cup water) Steps: Part A 1. Slice chicken parts into thin, rectangular pieces. 2. Marinade chicken with all ingredients in Part A . Set aside. Part B 1. Wash all rice before cooking. Drain and set aside. 2. Pound small red onion, garlic, and ginger into a smooth paste. Set aside. 3. Finely dice yellow onion and yellow capsicum. Set aside. 4. Heat butter and oil in a rice cooker pot. Add in star anise to sa...

Note 1: Literal translation - nasi (rice), minyak (oil), hujan (rain), panas (hot or warm). It is termed "Nasi Minyak" because it is cooked using some kind oil or fat. The term for "Nasi Hujan Panas" came about from vision of food colourings put on Nasi Minyak, resembling a hot rain (I guess). Used to only be served during weddings. But now, people have enough money to serve it on ordinary days. Note 2: This recipe is majorly based on < https://norazlitaaziz.blogspot.com/2014/08/nasi-minyak.html >  Note 3: Writing down this recipe while listening to < https://www.youtube.com/watch?v=rr6yFeDh2Pw > Note 4: Minyak sapi / ghee needs to be heated together with some other cooking oil because ghee burns easily (it is from clarified butter). They have lower burn point, which when exceeded, will taste extremely burnt and bitter. Note 5: Be careful when using food colouring. Around 4-5 drops max for the whole pot. 1. Nasi Minyak / Hujan Panas Part A: 3 cawan beras...