Skip to main content

Nasi Maqlubah Platinum

Assalamualaikum,

'Nasi Maqlubah Platinum' as I named it. Its an Arabic dish with some modification made to it. As usual, as a researcher I love to try and experiment my cooking to suit my taste. And here is how I made it.



I got a recipe from a friend. She claimed that it is super easy to cook. I tried once. Yes, it is easy however, it was a bit bland to me. What do you expect when you learn a recipe just by listening during a conversation. Therefore this time, I made some changes and Alhamdulillah it turned out to be great.

Ingredients:
1) Vege
1 round brinjal - cut into quaters
2 potatoes - peeled, cut into quaters
A handful of cauliflower - cut into big chunks
Carrot - cut into 1 inch log-like shapes
(You can add any other ingredients if you wish, but these are recommended by my friend)

Fry separately all the ingredients for a short while. Put aside to cool.

2) Main ingredient
4-5 pieces of chicken (you may use beef or prawns)
About 1 inch of ginger finely chopped (this is my additional ingredients)
Salt to taste

Boiled the chicken till soft. Add the ginger and salt to the boiling water.
Keep the boiling water as a to be used later chicken stock.

3) Spices
For a 3 cup of Basmathi rice I used:
*1 table spoon of beef curry powder
* 1 table spoon of spices for soup
* 1 table spoon of condensed milk
1 table spoon of clove (I added this)
1 table spoon whole black pepper (I added this)
Salt to taste

Mix all the * ingredients and later let it boil for a while.
I used the chicken broth earlier to boil the spices.

Next will be the cooking steps:
  • wash and rinse the rice
  • arrange the fried vege at the bottom of a cooking put (to be used later to cook the rice)
  • sprinkle the cloves and peppers on the vegies
  • pour in the washed rice
  • add water and the boiled spices (for a3 cups of rice, I used 4 and a half cups of liquid)
  • cook on a medium heat till the rice is well cooked.
  • and ready to be served. I had it with some tomato salad.
Total preparation time: Approx 1 hour or less.

Publish Post
Bon Appetite

(why mint has always been my decorative plant?
... because it is just a matter of plucking the leaves from my own small herb garden) :-)



Comments

Popular posts from this blog

Kebab

Good morning!!!! Let's make a different today. (At least for my kitchen). Done with cereals, nasi lemak, lempeng or mee goreng, lets have something different this morning. Considering the kids only had something light for their dinner last nite, I resort to making an instant kebab!! Mmmm .... Amacam? Terliur tak? Well, very easy to prepare. I used all the instant ingredients. Onion - diced Ayamas Chicken burger - suitable for grilling, defrost and sliced (do not take too long to defrost it as it is difficult to slice it later) Olive - sliced Tomato - diced Olive oil Oppss... don't forget the bread - I use Gardenia's rolls. 1. Heat the pan with olive oil. 2. Fry the sliced chicken burger till cooked. 3. Add onion, tomato and olive. 4. Add seasonings - salt & pepper. 5. Cut the roll in the center vertically, but do not separate it. Apply butter onto it. 4. Toast it over the burning stove for a while (to replace charcoal burn). 5. Stuffed the chicken burger. 6. Garnish wit

Masak Kicap Pedas

The name of the recipe was given by Hakim. Mak cooked the dish for them. I've tasted it before but my children loves it so much. So, I asked Mak how to prepare it. Sonang je rupanya .. Ingredients Onion - sliced Beef/ Chicken Dried Chilli (blended) Tomato Sauce Soya Sauce Cooking oil How to: fry the onion till fragrant/ tender fry the chilli add in the beef/chicken add tomato and soya sauce pour in some water cook until the beef/ chicken tender add some salt to taste (not too many salt as soya sauce is already salty)

Masak lemak Daun Kaduk

Assalamualaikum Pokok kaduk tumbuh membiak di sekitar rumahku dengan suburnya. Adakalanya terpaksa dicantas buang kerana telah menyesakkan pandangan. Tertanya-tanya juga apa lagi yang boleh dibuat dengan daun kaduk ni. Kata pepatah, "Malu bertanya sesat jalan". Dalam bersembang-sembang bersama rakan sepejabat mengenai pokok-pokok herba ni, beliau mencadangkan untuk buat masak lemak daun kaduk, Sedap, katanya. Well, why not? Inilah hasilnya. Caranya: Balik dari pejabat, aku memetik beberapa helai daun kaduk (sebab ini peringkat percubaan makanya tak boleh masak banyak, bimbang jadi pembaziran pulak). Ada la dalam 20 helai daun kaduk.  Dicuci bersih.  Kemudian dicelur. (Celur untuk mengurangkan baunya. Kalau OK dengan baunya, tidak perlu celur) Sementara tu, aku mula mengopek bawang merah dan putih.  2 biji Cili api dipatah-patahkan aje (sebab malas nak menumbuk) Seterusnya, rebuskan saja bawang, cili api, ikan bilis dan serbuk kunyit. Kem