DISCO WUNDERLAND

Honestly, most Malaysians make their butter chicken rice in a rice cooker. I could've just done the same.

You need:
4 cloves, garlic
1 whole shallot
1 cup, uncooked rice
Chicken/ vegetable stock (make plenty)
1/8 of Golden Churn butter (from the stick)
Olive oil
Chicken strips (optional)
Vegetables of your choice (optional)
Salt (optional)
Pepper

1. Unshell your garlic cloves and shallot. Cut your veggies into manageable pieces coz those are going into the dicer/blender (no dicer? Fear not. You can manually chop them up). Dice until they look just right.

2. Heat your pan on low,  add a small amount of olive oil and add your 1/8 of butter. The low heat is important so you don't burn your butter and the rest of the ingredients. Once the butter has melted, add your diced ingredients. Keep the heat on LOW because you don't want to brown it. You just want it to mix in with the butter and the flavours should immerse together.

3. Add your cup of uncooked rice. It's weird, I know. Stir in well and the rice should start "frying". This is why it's called "risotto style" and most risotto recipes use dry white wine but we aren't. Why? Learn below!

4. Add a ladle of chicken/vegetable stock each time. You want to go slow because we are avoiding making rice soup. Let the rice slowly soak in each ladle. Keep adding a ladle in until you see your rice nicely "frothing" up.

5. Grab your lid and close the pot. Let it simmer. You can blast the heat up at this point.

6. Keep stirring and add 1 ladle in as you please until you get the texture you want. I had chicken strips left so I just threw it in the pot. Repeat this process until your rice fluffs up and is cooked. Add in your seasonings - I did not use salt because the butter is salty enough.


It might seem like a lot of steps but once you've done it, you'll realise how easy it is.

LESSON: Certain flavour compounds are more soluble in alcohol than in fat or water, so you get more flavour. NOTE: this is not necessary here. 

Alcohol-free butter chicken rice cooked risotto-style!

Salmon and the occasional tuna are the only fishes I eat. And maybe the ones my mum goes to get but I'm not so fond of those and will always run back to my trusted fillets of ray-finned fishes.

Oil-free, pan-seared fennel seed salmon

Cauliflower Rice

Cauliflowers are a great source of Vitamin C and Vitamin K so you should definitely include them in your diet at least 2-3 times a week if you want to get the health benefits from them! So I found this from www.whfoods.com about these cruciferous veggies:

"While cauliflower is not a well-studied cruciferous vegetable from a health standpoint, you will find several dozen studies linking cauliflower-containing diets to cancer prevention, particularly with respect to the following types of cancer: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer. This connection between cauliflower and cancer prevention should not be surprising, since cauliflower provides special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body's detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system. Chronic imbalances in any of these three systems can increase risk of cancer, and when imbalances in all three systems occur simultaneously, the risk of cancer increases significantly."

You need:
3 cloves, garlic
1 small shallot
1/3 cauliflower (imagine your veg to be a pie, cut a third of it off)
2 teaspoon, whisked egg
Paprika powder (optional)
Pepper
Salt
Olive oil

1. Remove the garlic and shallot skins. Cut up your cauliflower into manageable pieces. Put all 3 ingredients into the dicer/blender (if you don't have this machine, you can manually chop them up finely). The reason we use it is because it dices the ingredients perfectly to give you that rice texture you are looking for. Also, it takes seconds. (lazy people syndrome over here, haha!)

2. Grab 2 eggs and crack them into a bowl. Season them as you please because this will be your omelette for later on. Whisk well and add 2 teaspoons into your cauli-rice mixture. Stir the egg well until you get a slight, thick texture. Add in your seasoning.

3. Heat your non-stick pan up. Add in a little olive oil. Get your rice mix in and stir. I added a hint of paprika powder for the taste. Stir occasionally to make sure it doesn't get burnt. If you're waiting for it to turn brown as an indicator that it's cooked, fear not - you can cook it for 5 minutes and it's already safe to eat.

Turn this into your own rice variation by adding anything you want (meat, seasoning, fish, vegetables, etc)

Spring onion omelette

With patience and a little love, you'll get a nicely coloured, fluffy omelette.

You might have noticed that the blog name has changed, and my new layout makes the OCD crowd a little edgy.

I am slaving away to construct this page properly.
I haven't had to use html codes since I was 16. And I was very good at HTML/CSS codes. Now I'm not.