Roti Jala Served with Chicken Rendang

“Authentic Malaysian Roti Jala Recipe – Easy, Lacy Net Pancakes Perfect for Every Celebration”

Roti Jala – The Lacy Net of Tradition and Taste

    There are dishes that you simply eat, and then there are dishes that you experience. Roti Jala - It was Love at first Bite!   A golden lace pancake, a doodle of deliciousness, and an absolute staple at any proper Malaysian celebration. And for me? A symbol of fond memories, community, and the unrelenting charm of local food scenes.  A dish from a new world (when we started living in Malaysia), which reminded me of our humble Gothambu/Maida Dosa – the kind we whip up on rushed mornings or when the dosa batter runs out. But Roti Jala? It had an intricacy of its own – in design, taste, and unmistakable flair.

Traditional Kavuni Arisi Payasam - Chettinad Sweet Recipe

Kavuni Arisi Payasam: A Traditional Chettinad Dessert with a Fascinating Legacy

    Few dishes as rich as Kavuni Arisi Payasam tell a story, a story of a lifetime, a story of a community, their heritage and legacy.  An ethnic and unique dessert of the Chettinad community. This signature dish, made with the intriguing black sticky rice known as Kavuni Arisi, carries the legacy of the Chettiars' vibrant history of travel, trade, and cultural exchange. Let’s dive into the origins, traditions, and a time-honoured recipe that celebrates this unique Chettinad Sweet.

Exotic Herbs of Southeast Asia's Cuisine

The Exotic Pantry: Unveiling the Unique Herbs of Southeast Asian Cuisine

    Welcome to a culinary journey where we unlock the secrets of the exotic pantry that defines Malaysian and Southeast Asian cooking. From the vibrant markets of Malaysia to the bustling streets of Thailand & Indonesia, a treasure trove of unique herbs, spices, and ingredients awaits, ready to transform your cooking into an authentic feast for the senses. In this post, we'll explore these culinary jewels, their uses, and how they contribute to the rich, complex flavours characteristic of this region's dishes. 

 

Bok Choy and Carrot Stir-Fry: A Taste of South East Asia

Chinese Chilli Soy Dipping Sauce Recipe

 Chilli Padi in Soy Sauce Recipe

Discover the Delights of a simple Chinese Style Lunch Menu

    Welcome to a delightful journey through a simple yet authentic Chinese lunch menu! In this post, let me guide you through a mouthwatering spread of traditional dishes that are sure to satisfy your cravings for Chinese cuisine. From fried rice to succulent sweet & sour chicken, each dish is bursting with flavour and easy to prepare. So, let's roll up our sleeves and get cooking!

Nasi Bunga Telang: Aromatic Blue Pea Flower Rice Recipe

Authentic Nasi Bunga Telang Recipe (Butterfly Pea Flower Rice)

Looking for a striking, fragrant dish to elevate your dinner table? This authentic Nasi Bunga Telang recipe features aromatic Jasmine rice naturally dyed, an exquisite, vivid sapphire hue using fresh or dried butterfly pea flowers. Infused with coconut milk, lemongrass, kaffir lime leaves, and pandan, this iconic Malaysian blue rice delivers a subtle, exotic flavour profile that pairs flawlessly with spicy curries. 

Whether you want to recreate a traditional Nasi Kerabu or add visual magic to your everyday meals, learning how to make blue rice with butterfly pea flower is incredibly simple, entirely natural, and bound to impress your guests.

Authentic Ayam Masak Merah (Malaysian Red Chicken Curry)

Ayam Masak Merah Recipe

    Ayam Masak Merah (Malaysian Red Chicken Curry) is a luscious, bright crimson dish featuring succulent fried chicken bathed in a spicy, tangy, and slightly sweet tomato-chilli sambal.  This authentic Malay style chicken curry is a prominent feature at festive occasions like Eid (Hari Raya) and traditional weddings across Malaysia, Singapore, and Indonesia. Though its fiery red hue looks intimidating, the heat can easily be adjusted from mild to robust. 

    The secret to an extraordinary Ayam Masak Merah lies in the art of patience—slow-cooking the freshly ground spice paste until the oil separates, creating a silky, flavourful gravy that infuses beautifully into the meat.

Acar Jelatah – Malaysian Pineapple & Cucumber Salad

Acar Jelatah – Malay Pineapple & Cucumber Salad

The Tangy, Crunchy Sidekick Your Festive Table Deserves!

    Ever had Nasi Biryani, so rich served with decadent side dishes like Ayam Masak Merah or Rendang, it begged for a sidekick? A cool, crunchy, tongue-tingling kind of sidekick? 

    Fresh, crunchy, and bursting with tang – Acar Jelatah is the ultimate Malaysian side dish that brings balance to rich mains like Nasi Biryani, Nasi Minyak, Nasi Bunga Telang, or Nasi Kuning  and Ayam Masak Merah or Rendang. This Malay Salad is made with cucumber, pineapple, onions, and chillies, this quick pickled salad is a staple in Malay cuisine. Whether it’s served at a festive kenduri or a casual Friday biryani lunch, this refreshing acar cuts through spice and heaviness with its zesty simplicity. In this post, I’ll share my go-to Acar Jelatah recipe, personal stories, tips, variations like Acar Timun & Acar Nenas, and why this humble side deserves a spotlight.

 

NASI MINYAK - MALAYSIAN GHEE RICE

    Nasi Minyak or in simple terms translated from Malay as Oil Rice is a festive rice dish popular in Malaysian Cuisine.  This Rice Dish is a cornucopia of flavour and colours.  Though Nasi Minyak are cooked in various ways, and it comes out in various shades from simply a white rice to bright yellow to orange.  The fancy of preparation solely stands with the cook and the addition of colour goes just to appease the senses, and it has nothing to do with the flavour.  

    Nasi Minyak should have been probably named after one of the main ingredients - the oil or the clarified butter/ghee, which gives the name to this dish. Here, the “oil” used is usually ghee (minyak sapi), but the locals may not know or call it as Ghee Rice.  Looking deep into the origins and cooking style of this Rice Dish, I came to see that traditionally in olden days, Nasi Minyak was cooked in Vegetable Oil & Margerine .  Usage of  Ghee(Minyak Sapi) in Nasi Minyak was a gradual adaptation, a natural influence from the Indian and Pakistani population in Singapore and Malaysia.

    Well, what they commonly use while cooking Nasi Minyak is Minyak Sapi, the locally available Ghee.  But I personally feel that Minyak Sapi doesn't have the original flavour of an Indian Ghee. Maybe there is some addition of Margarine or Vegetable fat in it.

    Apart from the ghee the addition of spices such as star anise, cinnamon, cardamom etc., gives out a fantastic fragrance and adds layers of flavour to this Rice Dish.  What makes this Rice dish unique and out of the box from its counterparts Pulao/Pilaf is that the addition of Pandan Leaves and Evaporated Milk.   Though it is called Nasi Minyak or the Oily Rice, the rice as such is not much oily or greasy. Nasi Minyak is made using 'Basmati' rice. When cooked, it has a fluffy texture, less starchy and soaks up the flavours of the spices, retaining its firm shape. I normally soak the rice for about 20-30 minutes before cooking.

    When I say Nasi Minyak, I got acquainted with this dish in Malaysia.  It is believed to have originated from Indonesia.  Nasi Minyak was considered to be a special dish once served only for the Royals - sultan of Palembang, Indonesia and for his royal guests.  As time passed, most of the royal dishes slowly seeped into the common kitchen, but still, such dishes takes a special place during festivities, big celebrations and special occasions. Nasi Minyak is surely influenced from Middle Eastern cooking.  And with all the flavour and Basmati Rice, this Rice dish can be called as the younger sibling of Biriyani, with not much of a fancier affair and this rice dish doesn't have any meat in it, making it a closer twin of Puloa/Pilaf.  In Malaysia, Singapore and Indonesia, Nasi Minyak is mainly served during weddings and Raya feasts. 

NASI MINYAK - MALAYSIAN GHEE RICE

Best Side Dishes for Nasi Minyak:

• Ayam Masak Merah
• Beef Rendang
• Chicken Rendang
• Prawn Sambal
• Gulai Chicken
• Nyonya Chicken Curry
• Kapitan Chicken
• Acar Jelatah
  

 

Cuisine - Indonesia (South East Asian)
Course - Main Course
Spice Level -Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes


For more recipes from INDONESIAN CUISINE, Click here...

HOW TO COOK NASI MINYAK- MALAYSIAN GHEE RICE

NASI MINYAK - MALAYSIAN GHEE RICE

INGREDIENTS:

For Nasi Minyak:

Basmati Rice - 2 Cups
Milk/Evaporated Milk - 1 Cup
Water - 2 Cups
Pandan/Screwpine Leaves - 2 Leaves
Kaffir Lime/Lemon Leaves -2 Leaves
Lemon Grass - 1 Stalk
Onion - 1 No.
Garlic - 2-3 Cloves
Ginger - 1/2 "
Salt - To Taste
Minyak Sapi/Ghee - 2 Tablespoons

 

Spices:

Bay Leaf - 1 Leaf
Star Anise - 1 Flower
Cinnamon 1" Stick - 2 Nos.
Cloves - 3 Nos.
Cardamom - 2- 3 Pods

 

For Drizzling(Optional):

Yellow Food Colour - a Pinch
Orange Food Colour - a Pinch
Water - 2-3 Teaspoons

 

For Garnishing(Optional):

Mint Leaves - a few
Ghee - 1 Teaspoon
Cashew Nuts - a few
Raisins - a few

METHOD:

Stove Top:

• Clean and wash the rice until water runs clear or for 2-3 times.
• Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
• Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
• Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and sauté until Onions turn translucent.
• Add Ginger-Garlic paste and sauté until it turns fragrant.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
• Cut the  Lemon Grass(just use the White part) & slightly crush it with a pestle.
  
• Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
• Keeping the saucepan uncovered, bring the rice to a boil.
• Once the Evaporated Milk & Water begins to boil, lower the flame.
• Cover the pot and cook the rice on a low flame for about 15-20 minutes.
• Cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
• First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
• After a few minutes, drizzle a few teaspoons of Orange Food Colouring(do not mix).
• Leave this on a very low flame for a few more minutes.
  
• Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the Nasi Minyak with a fork or a chopstick before serving.
• Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up. 
• Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
  
• Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
• Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar.
  

NASI MINYAK - MALAYSIAN GHEE RICE

Rice Cooker Method:

• Clean and wash the rice until water runs clear or for 2-3 times.
  
• Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
• Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
• Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and sauté until Onions turn translucent.
• Add Ginger-Garlic paste and sauté until it turns fragrant.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Transfer the above ingredients into a Rice Cooker.
  
• Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
• Cut the  Lemon Grass(just use the White part) & slightly crush it with a pestle.
  
• Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
• After a few minutes drizzle a few teaspoons of Orange Food Colouring(do not mix).
• Leave the Rice Cooker in warm mode for another 5-10 minutes.
• Allow it to cool for few minutes.
• Fluff up the Nasi Minyak with a fork or a chopstick before serving.
• Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up. 
• Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
• Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
• Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasonings & Vinegar.

 

TOM YUM FRIED BIHUN(RICE NOODLES)

 

    Tom Yum Bihun or Tom Yum Rice Noodles is a simple stir fry prepared with Rice Noodles & Tom Yum Paste. This flavour-filled noodles recipe is famous for its light, sweet yet savoury and sourish taste. Certainly very appealing for those who enjoy Thai food & especially this Noodle recipe is for the ones who love Tom Yum. What’s more, it is so easy to prepare this delicious dish.  
 

    Locally, Rice Noodles/Rice Vermicelli is called “Bihun” or “Beehoon” or “Meehoon”. During my initial days in Malaysia I have literally fumbled upon the names and it took some time for me to literally know what all these Bihun, Mee Hoon all mean. And as I said before I was awestruck by the variety of Noodles available in the local market. Rice Noodles are usually dry ones and comes in thin and bundled together in a packet. It is inexpensive and easy to cook. I even use these Rice Noodles to make Lemon Sevai. Though a bit of All-purpose flour is present in these Rice Noodles, the texture and taste do total justice to Sevai Recipe too.
 

    Well, coming back to Tom Yum, it is a dish, so synonymous with Thai Food. As such, it found its origin in Thailand and Laos. But it has found its way and popularity in almost all South East Asian Countries like Malaysia, Singapore, Indonesia, Brunei and Cambodia. All the more it is one of the most sought Thai Food around the world.

    I feel that Thai food is so versatile, created to appeal to all six senses, not only with overwhelming flavours but also with fragrant aromas and visually pleasing presentations. Least to mention the fiery heat from their indigenous Thai Chillies.  Thai food combines pungent herbs and condiments like Garlic, Galangal, Lemongrass, Kaffir limes, Thai Basil, Fish sauce and Shrimp Paste gracefully, that no one taste of a particular ingredient overpowers the other. Thai Cuisine has a beautiful combination of Sweet, Sour, Spicy and Salty tastes, equally balanced that it makes the food vibrant with flavours.  

    Just one dish, 'TOM YUM' is more than enough to justify the overall feeling and taste of Thai Food. If you are a fan of Tom Yum Soup, then I am sure that you would love this Tom Yum Fried Rice Noodles too. With more concentrated flavours of the Tom Yum comes from the special notes of Citrusy flavours from Lemon Grass, Lime and Kaffir Lime Leaves. But the overpowering flavour comes from the Thai Chilli Paste and the Fish Sauce used in Tom Yum Fried Bihun(Rice Noodles).

For TOM YUM SOUP & TOM YUM FRIED RICE, Click here...


Cuisine - Thai
Course - Main
Spice Level  - Spicy
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 25 -30 Minutes

For more Recipes from THAI CUISINE, Click here...

HOW TO MAKE TOM YUM FRIED BIHUN (RICE NOODLES)

TOM YUM FRIED BIHUN(RICE NOODLES)

INGREDIENTS:

For Tom Yum Fried Bihun(Rice Noodles):

 

Rice Noodles - 400 Gms

Eggs - 2 Nos.

Shrimps - 10-12 Nos.

Mushrooms - 5-6 Pieces

Onions - 1 No.

Garlic - 3-4 Cloves

Tomato - 1 No

Bird's Eye Chillies - 2 Nos.

Bean Sprouts(Taugeh) - a handful

Chicken Stock Powder - 1 Tspn

Oil - 3 Tbspn

 

 

For Tom Yum Paste:

 

Thai Chilli Paste - 3 Tbspn

Galangal - 5 Slices

Lemon Grass - 2 Stalks

Kaffir Lime Leaves - 5 Leaves

Thai/Bird's Eye Chillies - 3-4 Nos.

Fish Sauce - 1 1/2 Tbspn 

Soy Sauce - 1 1/2 Tbspn 

Lime Juice - 2 Tbspn

Salt - To Taste

Sugar - 1 Tspn 

 

To Garnish:

 

Spring Onions - Few

Coriander Leaves - Few.

 

 

METHOD: 

 

TOM YUM FRIED BIHUN(RICE NOODLES)

For Tom Yum Paste:

 

• Cut Lemon Grass Stalks into small pieces, use just the white part of it.
• Remove the centre rib and thinly Slice Kaffir Lime Leaves.
• Peel and thinly slice Galangal.
• Pound the above ingredients along with Thai Chillies into a fine paste in a Stone Mortar and Pestle.
• Add the remaining ingredients mentioned under 'For Tom Yum Paste' to the ground paste and mix well.

 

NOTE: *Alternatively, grind all the ingredients in a mixer-grinder/blender with very less water into a fine paste. 

For Tom Yum Fried Bihun: 

 

• Soak rice vermicelli for about 30 minutes or till soft and drain well. 
• Peel, De-vein and Clean the Shrimps.
• Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs.  
• Remove it from the pan and keep it aside.
• Heat the remaining oil and sauté finely chopped Onions, Garlic and Thai Chillies until onions turn translucent. 
• Next add the sliced Lemon Grass, kaffir leaves & give a quick stir,
• Add finely chopped Tomatoes and cook until it turns soft.
• Add in the Shrimps and Mushrooms to the above and toss it briefly in low flame or until Shrimps are cooked. 
• Dish out and set aside.
• Reheat wok on medium heat, & add in some more oil.
• Add in the ground Tom Yum paste and fry for a while.
• Stir fry until aromatic and make sure it doesn’t burn.
• Quickly add enough hot water into the paste mixture and bring to a boil. 
• Next, add chicken stock powder and mix well. 
• Add the soaked Rice Noodles to the above. 
• Use a pair of long chopsticks/tongs to loosen up the Rice Noodles.
• Mix & stir well until each strand of Rice Noodle is well coated into the Tom Yum Paste.
• Now, Push aside the Rice Noodles & add in the bean sprouts and thin strips of Carrots. 
• Now gently cover the Bean Sprouts & carrots with a few scoops of Rice Noodles.
• Let cook for 1 minute. Then toss and mix well. 
• Now add the dished out Shrimps & mushroom to the wok & give a quick stir.
• Stir in the Scrambled Eggs to the Rice Noodles. 
• Adjust the seasonings. 
• Fry it on a high flame for a minute or two.
• Switch off the flame. 
• Garnish Tom Yum Fried Bihun(Rice Noodles) with Spring Onions and Coriander Leaves.
• Serve Tom Yum Fried Bihun(Rice Noodles) hot with any side dish of your choice.
• Tom Yum Fried Bihun goes well with Thai Style Fried Egg, Pandan Chicken etc.,

 For more Recipes with NOODLES, Click here...

TOM YUM FRIED BIHUN(RICE NOODLES)

 

NOTES:

 

• Soak the Rice Vermicelli for at least 20-30 Minutes & drain well before adding it into the recipe.
• Tom Yum Fried Bihun recipe has a lot of Sauces in it, so adjust the salt in the recipe.
• Also, make sure to saute the Sauce until oil separates from it, this is to ensure that it's less saucy and more flavourful.
• Adjust the amount of Thai Chillies to suit your spice level.
• Can add any vegetable of your choice to this Fried Bihun Recipe.
• Can substitute Shrimps with Chicken Pieces, Fish, Fish Cakes or any other Seafood. 
• Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried bihun.  

 

STIR-FRIED GLUTINOUS RICE

    Sticky Rice or the Glutinous Rice was one kind of a Rice variety which intimidated me with its very nature of stickiness. Though it stepped into my pantry with the idea of making Thai Mango Sticky Rice. Initially, I found it hard to get perfectly cooked Sticky Rice/Glutinous Rice. Gradually and with several Trial & Errors, I surprisingly got it docile. 

    For perfectly cooked Sticky Rice, the key is buying the correct rice. It is short-grained Glutinous rice, also labelled Sweet Rice. For all its name it is neither Gluten nor Sweet. The term glutinous refers only to the sticky soft texture. Short-grain glutinous rice can be found at major grocery stores or Asian grocery stores, as well as online. Sticky Rice keeps good longer when stored in an airtight container in a cool, dry place, free from moisture.   
 

    Make sure to pre-soak the glutinous rice for a few hours before you cook it. Soaking helps soften the outer surface of the rice grains and allows for even cooking throughout. The original recipe uses soaked Sticky Rice, cooked in a method where the rice is stir-fried in oil on a medium-low flame, adding a little bit of hot water/chicken broth at a time, wait until it gets dried up before adding the next batch until the Sticky Rice is cooked.
 

    As the recipe name suggests - Stir Fried Glutinous Rice, it is to Stir-fry & cook the glutinous rice from raw to being cooked thoroughly, the process seems to be quite demanding in my terms. The texture of the end outcome seemed quite tricky to control. The technique was all new to me & what we needed was the best texture of the stir-fried glutinous rice, soft with each grain cooked through inside with each grain is separated. Mainly the cooked Rice should not be chewy, soggy or lumpy. Maybe in future, I am sure to try this technique, master it. But for the time being, sticking on to my fool-proof cooking technique with Sticky Rice that's Steam cooking the pre-soaked Sticky Rice.

    I deviated a bit( no... no... no... to be true, a whole lot) from traditional Stir Fried Sticky Rice. Right from cooking Glutinous Rice to the ingredients added into this Stir-fried Glutinous Rice. Commonly Chinese Sausage of Lap Cheong is used in this recipe which I haven't yet tried. So I have cooked this recipe with normal Chicken Sausages and a few random vegetables. I have heard that Chinese Sausages impart a wonderful flavour to the fried Rice. So here is a recipe a simple Fried Rice recipe prepared with Glutinous Rice/Sticky Rice. A recipe with a twist to the traditional Stir Fried Glutinous Rice, with the ingredients I had it in my pantry.

For more FRIED RICE RECIPES, Click here...

Cuisine - Chinese (South East Asian)
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Soaking Time 6-8 Hours/Overnight
Cooking Time - 45 Minutes - 1 Hour

For a detailed step by step instructions on, HOW TO COOK GLUTINOUS RICE /STICKY RICE, Click here...

HOW TO MAKE STIR-FRIED GLUTINOUS RICE

STIR-FRIED GLUTINOUS RICE

 

INGREDIENTS:

For Stir Fried Glutinous Rice:

Sticky Rice/Glutinous Rice - 3 Cups(Cooked)
Sausages - 4 -6 Nos.
Ginger - 1" Piece.
Garlic - 4-5 Cloves
Light Soy Sauce - 1 Tbspn 
Oyster Sauce - 1 Tbspn
Rice Wine Vinegar - 2 Tbspn
Mushrooms - a few
Carrot - 2 Tbspn
Cabbage - 1/4 Cup 
White Pepper - 1 Tspn
Salt - To Taste
Sugar - 1 Tspn 
Oil - 2-3 Tbspn

 

To Garnish:

Spring Onions/Chives - Few Stalks

 

METHOD:

• Cook the Sticky Rice/Glutinous Rice as per instruction and allow it cool.
• Slice the Sausages and cut it into rounds or small pieces.
• Heat 2 Tspn of Oil in a large pan, fry the Sausages until it wrinkles.  
• Then add thin strips of Ginger and finely chopped Garlic and sauté until the ingredients turn fragrant. 
• Add Light Soy Sauce and Oyster Sauce and give a quick stir.
• Add in finely chopped Carrots,Cabbage and Mushrooms to the above and toss it briefly on a low flame or until the vegetable gets cooked. 
• Add cooked Sticky Rice, along with Salt and a pinch of Sugar. 
• Drizzle Rice Wine Vinegar & sprinkle the White Pepper Powder over the rice. 
• Mix it well until every grain is well coated with the sauces.
• Fry the rice in high flame for few minutes or until the rice is dry. 
• Switch off the flame. 
• Garnish Stir Fried Glutinous Rice with Spring Onions.
• Serve Stir Fried Glutinous Rice hot with any dips, sauces or side dishes of your choice.

 

 

STIR-FRIED GLUTINOUS RICE

NOTES:

 

• Any good quality short-grained Sticky Rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.
• Can add any vegetable of your choice to this Fried Rice.
• Can also add Shrimps, Chicken Pieces, Fish or any other Seafood.