Baked Rice

INGREDIENTS:

1          bowl              Rice

6          slices            Bacon cut in cube

1          no                   Big Onion

2          cloves            Garlic

2          pcs                 Bay Leaves

2          tbsp               Olive oil

1         can                  Mushroom Sauce

1/2      can                  Button Mushroom

1/4      lit.                     Chicken Broth or water

1/2      lit.                     Low-fat milk

1/2      can                  Ideal Milk

 For topping:   Mozzarella & Cheddar Cheese

To taste :  Kosher salt, Freshly ground black pepper (Chicken Stock Powder - Optional)

1)   Cook rice & set aside.

2)   Mince the onion and garlic; finely chop the button mushroom.

3)    Heat the oil in a large saucepan over medium heat.  Saute the bacon then add the shallot, garlic, bay leaves & black pepper; cook for 3 minutes or till the fragrant come out.  Then put in button mushroom.   Add in mushroom sauce & well mixed.   Pour in chicken broth, milk and ideal milk.  Reduce the heat to medium-low & keep stirring frequently, until the sauce is slightly thickened.  Season with salt and pepper to taste.

4)   Place rice in the lasagne bowl spoon in some sauce then spread the top layer with mozzarella & Cheddar Cheese evenly.

5)   Baked  in the pre-heat oven & baked for 15 minutes or till the cheese light golden brown.

豉油鸡 Braised Chicken In Soy Sauce

材料：家鸡一只（1000g 毛重）- Chicken (1 kg)
配料：八角(Star Anise)，桂皮(Cinnamon Stick)，生抽(Light Soy Sauce)，老抽(Dark Soy Say)，姜(Sliced Ginger)，葱(Scallion)，蒜头(Garlic)，片糖(Rock Sugar)，酒(Rice Wine)。

方法：
1. 用油炒香姜葱蒜头。
(Heat oil stir-fry ginger, scallion & garlic till fragrant.

2. 生抽和老抽下锅，比例约 3：1
(Add in light soy sauce & dark soy sauce, 3:1)

3. 下清水，八角，桂皮，一片糖，酒。
(Add water, star anise, cinnamon stick, rock sugar & rice wine)

4.待糖完全溶解之后，下鸡泡煮，十分钟，关火泡一小时。
(Bring to boil the above sauce till the sugar melt & fragrant out.  Then put chicken to cook for 10 minutes.  Then fire & let continue to cook for another hour.)

5.汤汁煮浓稠。
(Thicken the sauce)

6.卤好的鸡放凉之后斩件上碟，淋上浓汁即可。
(Cut the chicken in piece and serve with the sauce)

家庭自制米酒 Homemade Chinese Rice Wine

家庭自制米酒的做法：

1、准备材料：1000g糯米，15g甜酒曲；
 
2、糯米洗下，泡水12小时；
 
3、蒸熟米饭，摊开，凉到不烫手，38度左右；
 
4、均匀拌入甜酒曲，装入密封盒；
 
5、压实米饭，加冷开水，没过米饭2cm；
 
6、密封好，放在温暖的地方~ 空调或暖气旁；
 
7、24小时后，糯米饭逐渐浮起，底部出现了一层米酒；
 
8、两天后，糯米饭层变薄，酒更多咯，可以闻到淡淡的酒香；
 
9、三、四天后，甜酒就成熟了，酒香扑鼻。吃剩的米酒要放进冰箱贮存。

Not try yet must confirm the recipe with my sister-in-law's mom.

Ginger Wine

(Recipe From Annie)



750ml X 4 Water
600gm Old Ginger
2/3 packet Rock Sugar
6 nos. Saccharomyces cerevisiae酒饼

A.  Wash ginger & pound it.

     Boil water, ginger & sugar for more than 1 hour.

     Lets cool.

B.  Next day  pound 酒饼 put in bottle follow by the ingredient A and close thigh.

C.  Put a side for 1 month don't move it.

     After 1 month sieve and the ginger wine and put into bottle.

Nyonya Curry Paste

A: 6 nos                  Lemon Grass
    1 pc                     Fresh Tumeric
    1/2 pc                  Galangar

B: 1 1/2 kg              Big Onion
    1 1/2 Big nos      Garlic

C: RM1.00             Dry Chilli

1.  Blend the above ingredients separately.

2.  Heat oil stir-fry 1 tbsp of dry chilli till the color come out but no burnt.

3.  Add in ingredient A to stir-fry for about 3 minutes following by add in the ingredient B.  Continue to fry till fragrant come out.

4.  Last put in dry chilli. Must in very low frame & it will take about 2 to 3 hours to fry till the paste dry.

5.  When the paste ready taste it with salt.  Cool, separate to 5 portions & freeze it till you use.

Cucuk Pisang

2 cups Mashed Banana
1 cup Brown Sugar
3 cups All Purpose Flour
1 tbsp Milk Powder or 1/2 cup of Milk
1 tsp Baking Soda
1 tsp Bicarbonate Soda
1 tsp Salt

Mix all the above ingredients and use spoon to drop the batter into hot oil to deep fry it.