NASI KEMBULI

Ingredients
2 tbsps ghee (you can also use vegetable oil)
4cm cinnamon, or kayu manis
1 stp coriander powder, or ketumbar
½ tsp cumin powder, or or jintan putih
425g rice (3 rice cooker cups), washed
1 tsp salt
800ml water
50g roasted cashew nuts
50g raisins

Pounded
80g shallots
4 cloves garlic

Method
1. Heat ghee or oil, and when hot, stir-fry cinnamon stick until fragrant.
2. Add pounded ingredients. Stir-fry for 1-2 mins or until fragrant.
3. Add coriander and cumin powders, and rice. Stir to mix well.
4. Transfer to rice cooker, add salt, water, cashew nuts and raisins. Mix well. Allow to cook until the cooker automatically shuts off. Leave to rest for 5 mins. Fluff up the rice with a wooden spoon and serve.

BELACAN RICE

Ingredients
4 tbsps vegetable oil
2 tbsps chopped garlic
1-2 tbspsbelacan sauce, or har cheong
2 stalks lemongrass, sliced thinly
8-10 celery stalks, veins removed and diced
1 cucumber , sort pulp removed and diced
8-10 cups cooked rice
1 tbsp light soy sauce
2 tbsps sugar
Pepper

Topping
½ cup dried shrimps, pounded
1 cup grated coconut
6-8 young kaffir lime leaves, cut into fine strips
Green chili, sliced

Method
1. Heat oven to 150°C. Toast pounded dried shrimps together with grated coconut until golden, about 5-10 mins. Set aside.
2. Heat oil in wok until hot and stir-fry garlic and belacan sauce for about 5 mins until fragrant. Add a little water - 1 to 2 tsps - to prevent mixture from burning.
3. Add lemongrass to the wok and stir-fry quickly, then add diced vegetables and mix well. Add rice and mix thoroughly again, for about 5 mins. Turn off fire to prevent rice from burning, then season with soy sauce, sugar and a sprinking of pepper.
4. Serve rice topped with dried shrimps, toasted coconut, kaffir lime leaves and some sliced green chili.

SPICY CHICKEN RICE

Ingredients
250g chicken fillet, sliced
40g ready- made rendang paste
2 kaffir lime leaves, finely shredded
2 tsps oil
1 cup uncooked rice, washed, drained and seasoned with 1   tsp salt and sugar
4 Shiitake mushrooms, cleaned and chopped
10 roasted cashew nuts, chopped
8 raisins
1 cup (about 240g) canned chicken stock
Handful coriander leaves
1 red chili, sliced

Method
1. Marinate chicken with rendang paste, kaffir lime leaves, oil and a pinch of salt, sugar and pepper. Set aside.
2. Mix seasoned rice with mushrooms, nuts and raisins.
3. Divide chicken between 2 chinese rice bowls, Pack rice on top of chicken. Pour chicken stock equally into each bowl.
4. Steam over a high fire for 20 mins. To serve, unmould rice onto a plate and garnish with coriander leaves and sliced chilli.

BEEHOON SOUP WITH TAU POK

Ingredients
1 tbsp oil
1 tbsps chopped garlic
2 liters chicken stock
300g tau pok, sliced
200g choy sum, or sawi, cleaned and cut into 5cm lengths
1.5 litres water
250g beehoon, or rice noodles
1 tsp salt
1 stalk spring onions, cleaned and chopped
1 stalk coriander leaves, cleaned and chopped
1 red chilli, chopped (optional)

Method
1. Heat oil in pan over a medium fire. When hot, stir-fry garlic for 30 secs.
2. Add stock and bring to a boil. Add tau pok, turn off fire after 1 min. Set aside.
3. Bring water to a boil in another pot. Add beehoon and cook for 2 mins. Remove and drain. Divide into 4 bowls.
4. Reheat soup. Season with salt. Dish out soup, tau pok and vegetables into the bowls. Garnish with chopped green and chili, if using. Serve hot.