Coconut Rice with Inchi Kabin

Coconut rice aka nasi lemak is a fragrant rice dish commonly found in Malaysia. It's also popular in Burma, Singapore, Indonesia and certain part of Thailand.

It's considered one of the most famous dishes for Malay-type of breakfast commonly sold in hawker stores, roadside stores or restaurant. Coconut rice is very versatile, it is now served and eaten anytime of the day and can be served in a variety of manners with extra side dishes and garnishing.

My homemade Coconut Rice with Inchi Kabin chicken, cucumber, fried peanuts and anchovies, spicy chili (sambal), 2 x 1/2 pieces hard boiled egg not 1/4 piece hard boiled egg like those sold in road side stores.

Coconut Rice (Nasi Lemak)
Ingredients
2 cups basmati rice
200mls thick coconut milk + water
( total 3 1/2 cup )
1 tsp salt
1- 2 tsp fenugreek seeds
2 shallots
2 cloves garlic
2 stalks lemon grass
1 thumb size ginger
3-4 pandan leaves

1/ Slice the shallots, garlic and ginger thinly.
2/ Cut the lemon grass into 3 to 4 section and pound slightly.
3/ Wash the rice and add all the ingredients. Check the water level accordingly before cooking the rice in rice cooker.
4/ Before serving remove the pandan leaves and lemon grass, fluff the rice with chopsticks.

Basmati rice is a unique species of rice originating from India, always fluffy and never sticks. This coconut rice is normally cooked with pandan leaves to give it a distinctive flavor. But if your can't get pandan leaves it's ok, it still taste and smell good with fenugreek seeds and lemon grass.

Basmati is gluten-free and low in fat and has no cholesterol.

Halba/ Fenugreek seeds are sharp and slightly pungent. Seeds are bitter in taste but lose their bitterness if roasted slightly.

Pandan leaves from our little heaven.

****************************************************************************
Below are the condiments and garnishing to be served with coconut rice.

Spicy Chili/ Sambal (1)
Ingredients
4 tbsp chili paste
2 bird eyes chili - remove seeds
1 medium onion
4 cloves garlic
1 tbsp tamarind paste
1 1/2 tsp salt or to taste
3 - 4 tsp brown sugar or to taste
2 stalks lemon grass
1/4 cup oil

This chili paste is sweet and spicy with a tinge of tamarind and lemon grass flavor.

1/ Cut the lemon grass, white part only.
2/ Peel the onion and garlic.
3/ Mix the tamarind paste with 1 bowl of water.
4/ Pound or blend the bird eyes chilli, onion, garlic, lemon grass until very fine.

I reserved the chili oil for cooking hot and spicy soup. ( My spicy chili is over cooked )

5/ Heat up the wok  with 1/4 cup oil. Add the pounded paste and stir fry for 3 to 4 mins.
6/ Add the chili paste, salt and sugar and keep stirring to prevent burnt for about 10 to 15 mins using low-medium heat
7/ Add the tamarind juice and continue to cook in low heat until thick. Add salt and sugar according to your taste.
*****************************************************************************

Spicy Chili with Onion and Anchovies/ Sambal Ikan Bilis (2)
Ingredients
4 tbsp chili paste
2 bird eyes chili - remove seeds
1 medium onion
4 cloves garlic
1 tbsp tamarind paste
1 1/2 tsp salt or to taste
3 - 4 tsp brown sugar or to taste
2 stalks lemon grass
1/4 bowl fried anchovies
1 big onion - slice thinly ( keep aside )
1/4 cup oil

1/ Cut the lemon grass, white part only.
2/ Peel the onion and garlic.
3/ Mix the tamarind paste with 1 bowl of water.
4/ Pound or blend the bird eyes chilli,  medium onion, garlic, lemon grass until very fine.

5/ Heat up the wok with 1/4 cup oil. Add the pounded paste and stir fry for 3 to 4 mins.
6/ Add the slice onion, chili paste, salt and sugar and keep stirring to prevent burnt for about 10 - 15 mins using low-medium heat.
7/ Add the tamarind juice, fried anchovies and continue to cook in low heat until thick. Add salt and sugar according to your taste.
*****************************************************************************

Chilli Paste for the above spicy chili/sambal 
Ingredients
1 handful dried chili
3 shallots
3 cloves garlic
1 tsp shrimp paste
2 stalks lemon grass - white part only.
2 candle nuts
1/2 tsp salt
1 tsp sugar

Chili paste

1/ Slice the shallots, garlic, lemon grass thinly.
2/ Cut the dried chili into 1 inch length. Soak the dried chili in hot water until soft, remove seeds.
3/ Mix all the ingredients and pound or blend until very fine.
4/ Left over paste can freeze in freezer for several months.
*****************************************************************************

Inchi Kabin 

Ingredients
6 chicken wings
1 1/2 tsp salt
3 tbsp curry powder
1/2 tsp black pepper
1/2 tsp white pepper
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp cinnamon powder
1/2 tsp fennel powder
1 tsp chili flakes
1/2 tsp turmeric powder
1/2 cup thick coconut milk
2 tsp sugar
2 shallots
2 cloves garlic
1 stalk lemon grass

1/  Wash and cut the chicken wings, separate the wings and drumettes.
2/  Peel the shallots and garlic and slice thinly.
3/  Slice the lemon grass thinly, white part only.
4/  Pound or blend the garlic, shallots and lemon until very fine.

5/  Mix all the spices with the pounded ingredients, coconut milk, salt and mix well.
6/  Marinate the chicken wings with the seasoning paste for 4 hours.
7/  You can grill, bake, BBQ or deep fry which every way its to your convenience and liking, it still taste heavenly.

Inchi Kabin is also known as Nyonya fried chicken with spicy worcestershire sauce. This is actually a twice fried chicken marinated with several types of aromatic spices.

But I used my halogen oven to grill it, it still delicious to the max.

Line the baking tray with aluminium foil, grease lightly.
Arrange the chicken on the baking tray, top some seasoning paste ( reserve some paste ) on each pieces of chicken and grill at 200 deg c for 10 mins.
Switch off the oven, turn over the chicken pieces and scoop some seasoning paste on top of chicken and grill again for 10 mins or until slightly charred.

Note: For deep frying method.
1/ Heat up the wok with oil.
2/ Fry the chicken for 4 - 5 minutes until the seasoning paste stick to the chicken.
3/ Remove and drain the chicken on a wire rack.
4/ Heat up oil again and deep fry the chicken again until cook and slightly charred.
5/ Remove cooked chicken from heat and drain on wire rack.
*****************************************************************************

Sauce for Inchi Kabin Chicken

This special sauce is a must for Inchi Kabin to add extra kick to the aromatic flavor chicken.

Ingredients
2 tbsp worcestershire sauce
1/2 tsp mustard powder ( I forgot to put )
2 tsp sugar
2 tsp lime juice
1 red chili or 2 bird eyes chili
1 shallot - chop finely

1/ Remove the chili seed and chop finely.
2/ Add the rest of the ingredients and mix well.
*****************************************************************************

Grill Chicken Wings My Style
Ingredients
6 pieces chicken wings
1 to 1 1/2 tsp salt
1 tbsp worcestershire sauce
1/2 tsp pepper
3 tsp sugar
2 tsp rum/ brandy/ Chinese wine
1 tbsp oyster sauce
1/2 tsp black caramel
1/2 tsp all spice
Dash of sesame oil

1/  Wash the chicken wings and cut into two section, separate the wings and drumettes.
2/  Mix all the seasoning ingredients and marinate the chicken pieces for 4 hours. 
3/  Pre heat the halogen oven for few minutes. Line the baking tray with aluminium foil and grease lightly.

4/ Set the halogen oven at 200 deg c, line the baking tray with aluminium foil  and arrange the chicken on the tray. Drizzle half the marinating sauce on top the chicken. Grill the wings/drumettes for 5 to 6 mins then flip over, drizzle the balance marinating sauce on top the chicken. Grill the other side of the wings/drumettes for another 6 to 7 mins or until golden brown. Serve hot.

Grilled chicken wings my style. Serve with Siracha sauce or any chili sauce of your choice.
*****************************************************************************

Peanuts and Anchovies for coconut rice garnishing.

Raw peanuts
Heat up oil in wok. Deep fry the peanuts in low heat until peanuts cook and brown.

Wash fresh anchovies and pat dry. Deep fry until brown and crispy.

Mixed the peanuts and anchovies together and sprinkle some salt. ( optional )

Coconut rice with grilled chicken, spicy chili, cucumber, hard boiled egg, fried peanut and anchovies
*****************************************************************************
And for dessert is simple......
Sweet Peanut dessert

Raw peanuts without skin

1/ Wash and parboil the 200 gm peanuts for 5 mins. Rinse with cold water and drain dry.
2/ Add enough clean water and cook the peanuts with few slices of ginger, pandan leaves in slow cooker until very soft. Take approximate 5 to 6 hours.
3/ Transfer to pot, add castor sugar to taste. Mix a few tsp of corn starch with 1/4 bowl of water to thicken the peanuts dessert. Serve hot or cold.
*****************************************************************************

Finally my new found hobby.........
Your truly starting on new project, sewing nyonya beaded shoes.
Beaded shoes/slippers is a type of shoe/slipper that dates back to the early twentieth century by the Peranakan Nyonya ladies. Vintage beaded shoe/slipper are intricate and finely stitched.

To sew a pair of beaded shoes you need lot of patience, a pair of delicate hands and good eyes sight. Hopefully be the time I finish sewing, I still be able to continue blogging.

Material require, Cross stitch fabric aida 18 count, tiny glass beads, polyester threads, round frame and shoe template. I went to the cobble to measure my 4 1/2 size dainty feet to get the shoe template.

When the beaded pattern is completed, need to send to the cobbler. Leather is usually the preferred material to be make into shoes. Will follow up in my coming posting when I complete my first pair of beaded shoes.

For your info this is how the beaded shoes look like. Picture courtesy from my friend who sew this shoes.

Have patience. Everything is difficult before it is easy.
Amelia

Thai Ho Mok Pla aka Steamed Curry Fish Custard

Thai food is diverse in appearance, aroma, colour and taste. Thai food is know for its enthusiastic use of fresh herbs and spices. Common flavors in Thai food come from garlic, galangal ( blue ginger ), coriander,/ cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce and chilies.

Traditionally  fish and shellfish play an important role in the diet of Thai people.
Anna Leonowens of The King and I ( 1870) observed in her book The English Governess At The Siamese Court.
"The stream is rich in fish of excellent quality and flavour, such as is found in most of the great rivers of Asia; and is especially noted for its platoo, a kind of sardine, so abundant and cheap that it forms a common seasoning to the labourer's bowl of rice."

Ho Mok Pla is a Thai dish consisting of  fish, herbs and curry spices that is traditionally served in banana leaf.

Ho Mok Pla aka Curry Fish Custard in banana leafs.

Ingredients ( Make 8 pieces )
300gm red snapper or Spanish mackerel
1 tsp salt
1 tsp rum/ Chinese wine
1/4 tsp pepper
1.5 tsp tapioca flour
2 tsp light soya sauce

1/  Cut the fish fillet to 1/4 in width x 1 inch length.
2/  Marinated the fish with salt, rum, pepper, tapioca flour, soya sauce for 1 hour. Keep chill in the fridge.
3// RESERVED  2 TBSP FILLET FILLET FOR THE CURRY CUSTARD.

Mean while prepare the banana leaf bowl for the Ho Mok Pla. If you can't get banana leaf, you can used ramekins cups.

1/ Cut 4 inch x 4 inch square banana leaf. Boil a pot of water and soak the banana leaf for 10 mins to soften it.  Wash the banana leaf and wipe dry.

2/  Fold 1/4 inch on one side of the leaf and secure with toothpick.

2/ Fold 1/4 inch and secure with toothpick on the other side of the banana leaf.

3/  Repeat as above to form a bowl shape.

It's not difficult to make this banana leaf bowl.

Stack 2 pieces banana leaf bowl together.

Curry Custard Ingredients. ( Make 8  pieces )
3 - 4 tbsp red chilies paste
2 eggs - lightly beaten
2 tbsp fish fillet - chopped finely
3 tbsp thick coconut cream
2 tsp rice flour
1/4 tsp pepper
3 tsp sugar
2 tbsp fish sauce
Salt to taste, approximate 1.5 tsp
2 pieces kaffir lime leaves - slice thinly
Some basil leaves - chopped

This extra red chilies paste can freeze for several months or use for other curry dishes.

Mix all the curry custard ingredients together.

Garnishing ingredients basil leaves, kaffir lime leaves and red chillies

Basil leaves from our garden

Aromatic kaffir lime leaves

Homemade Red Chilies Paste

Ingredients ( Make 3 medium size containers )
100 gm dried chilies
1 inch blue ginger
2 tsp coriander seeds
2 tsp cumin seeds
1 bunch coriander leaves
1 large onions
5 stalks lemon grass
8 to 10 pieces bird eyes chilies
10 cloves garlic
1 thumb size turmeric
6 kaffir lime leaves
2 tsp salt
1 tbsp sugar
1/2 tsp pepper

 

1/ Toast the coriander seeds and cumin seeds in the pan/wok until fragrant.

2/ Cut the dried chilies into 1 inch length. Soak in hot water until soft. Drain and remove the chilies seeds.
3/  Blend the soaked dried chilies and the rest of the ingredients with enough water until very fine.
Blend the ingredients in batch. Do not add too much water.
4/  Keep the chilies paste in air tight container and freeze it.

Homemade red chilies paste

How to assemble Ho Mok Pla

1/  Put 1 tsp chopped basil leaves at base of the banana leaf bowl then top with 1 tbsp fish fillet.

2/  I used the aluminium muffin cup to support the banana leaf bowl. (optional) 

3/  Then pour some curry custard on top the fish fillet.
4/  Prepare the steamer, when water boil steam the Ho Mok Pla for 10 mins.

Topping cream: Mix 1/2 cup thick coconut milk with pinch of salt and 1 tsp rice flour. Mixed well.

5/  After steamed the Ho Mok Pla for 10 mins, scoop 1/2 to 3/4 tbsp of topping cream on top.
6/  Garnish with little bit of slice chilies and kaffir lime leaves.
7/  Steam for another 5 mins.
8/  Remove and serve hot with rice.

You can also garnish the Ho Mok Pla with some fresh basil leave.

This aromatic Ho Mok Pla is a great appetizer.

This authentic Thai appetizer is full of rich flavor and represent all of what we love about Thai food.

Once spoonful of this fragrant curry fish custard and you might start singing
Shall we dance?....... Shall we dance?........ Shall we dance?

After indulge in Ho Mok Pla, if still got room for dessert try this Thai Pandan Coconut Custard.

1 1/2 cup coconut milk
3/4 cup castor sugar
2 eggs
2 tbsp corn flour
1 tbsp tapioca flour
Pinch of salt
5 pandan leaves or 1/2 tsp pandan paste
1 drop green colouring
3 pandan leaves ( for cooking the custard)

1/  Pound the 5 pandan leaves until very fine. Add 1 tbsp water and squeeze out the pandan juice.
2/  Mix the sugar and coconut milk and whisk lightly until sugar dissolve, add the lightly beater eggs.
3/  Add the pandan juice, salt, tapioca flour, corn flour and green colouring. Mix well and sieve the mixture.

4/  Cut the 3 pieces of pandan leaves into 3 in length. Cook the custard in double boiler, after 10 mins it'll be slightly thicken.

5/ Keep stirring to prevent lumpy custard. Don't worry, you won't break your wrist.

6/ After 20 mins, the custard is ready. Serve hot or chill with steamed bread.

If you got nothing better to do, cut the bread with cookies cutters.

Not only the kids love it, I'm sure the grown up enjoy these fancy shaped bread too.

This silky smooth Pandan coconut custard dipping sauce is a common dip for fresh bread and waffles. Best to steam the bread then dip the warm bread in the coconut custard. Great finger food for parties or pot luck.

Have a nice weekend, cheers!
Amelia