Nasi Jagung

Bahan-bahan:
2 kg beras basmathi
5 sudu makan minyak sapi
2 sudu makan majerin
2 helai daun pandan
1/2 tin susu cair
1 cawan jagung segar atau jagung frozen
Sedikit gula dan garam secukup rasa
Ukuran airnya 1:1  iaitu 1 pot beras = 1 pot air

Bahan Penumis:
1 inci kulit kayu manis
3 kuntum bunga lawang
4 kuntum bunga cengkih
3 biji buah pelaga
2 biji bawang besar - dihiris

Bahan Kisar:
2 sm halia
5 ulas bawang putih
2 biji bawang besar

Cara Membuat:
1.  Panaskan minyak sapi dan majerin dan masukkan daun pandan. Masukkan bahan penumis, kacau sekejap hingga bawang hiris layu dan masukkan bahan kisar.
2.  Masukkan susu cair, biarkan sebentar baru masukkan air, gula dan garam secukup rasa. Tutup periuk, biarkan mendidih.
3.  Apabila sudah mendidih, masukkan beras dan kacau rata.
4.  Apabila dah naik wap, masukkan jagung dan kecilkan api. Kacau nasi sekali lagi.
5.  Tutup periuk, kecilkan api. Biarkan nasi masak.

Nasi Kacang Dal

Bahan-bahan:
3 cawan beras basmathi - dibersihkan & tos
2 1/2 cawan air
1 1/2 cawan santan ( dari 1/2 biji kelapa )
3/4 cawan kacang dal - direndam selama 6 jam - toskan airnya dan dibersihkan.
1 sm kunyit hidup - dikisar (A)
1 sm halia - dikisar (A)
1 biji bawang besar - dikisar (A)
1 batang kulit kayu manis
3 sudu makan minyak sapi
2 helai daun pandan
Garam secukup rasa

Cara Membuat:
1.  Masukkan beras ke dalam periuk. Tuangkan santan, air dan kacang dal. Jerangkan dengan api yang sederhana.
2.  Kemudian masukkan bahan (A), kulit kayu manis, daun pandan, minyak sapi dan garam. Kacau rata-rata.
3.  Bila air nasi kering, tutupkan periuk dan kecilkan api. Masak lagi selama 8 minit.

* Serbuk kunyit boleh menggantikan kunyit hidup.

Nasi Malaysia: Nasi Minyak

Nasi Malaysia: Nasi Minyak: Bahan-bahan: 1 kg beras basmathi - dibersihkan & tos 1.5 liter air 150 ml susu cair 150 gm minyak sapi 100 gm kacang pis 80 gm gajus ...

Nasi Minyak

Bahan-bahan:
1 kg beras basmathi - dibersihkan & tos
1.5 liter air
150 ml susu cair
150 gm minyak sapi
100 gm kacang pis
80 gm gajus bakar
50 gm bawang goreng
Sedikit garam

Bahan-bahan (A):
1 batang kulit kayu manis
2 kuntum bunga lawang
2 biji buah pelaga
2 helai daun pandan

Bahan-bahan (B) dikisar:
8 ulas bawang merah
2 ulas bawang putih
3 sm kunyit
3 sm halia

Cara Membuat:
1.  Panaskan minyak sapi dalam periuk. Tumis bahan (A) dan diikuti bahan (B). Kacau hingga berbau.
2.  Masukkan beras dan kacau selama 2-3 minit.
3.  Kemudian masukkan garam, air dan susu cair.
4.  Masak hingga nasi kering, tutupkan periuk dan kecilkan api.
5.  Semasa menghidang, taburkan bawang goreng, kacang pis dan gajus.

Nasi Tomato

Bahan-bahan:
500 gm beras wangi - dibersihkan & tos
500 gm beras biasa - dibersihkan & tos
1.5 liter air
150 gm minyak sapi atau majerin
150 ml tomato puri
100 gm badam hiris - dibakar
100 gm kacang pis
80 gm kismis
Bawang goreng secukup rasa
Garam secukup rasa

Bahan-bahan (A):
3 biji buah pelaga
2 kuntum bunga cengkih
1 kuntum bunga lawang
1 batang kulit kayu manis
1 biji bawang besar - dihiris

Bahan-bahan (B) dikisar:
5 ulas bawang merah
2 ulas bawang putih
1 sm halia

Cara Membuat:
1.  Panaskan minyak sapi @ majerin dalam periuk. Tumiskan bahan (A).
2.  Masukkan bahan (B). Kacau lagi hingga berbau.
3.  Kemudian masukkan tomato puri. Kacau selama 2 minit.
4.  Seterusnya masukkan campuran beras wangi dan beras biasa.
5.  Kacau selama 3 minit atau hingga kering airnya.
6.  Kemudian masukkan air dan garam. Kacau dan tutupkan peiuk.
7.  Setelah nasi kering, taburkan bawang goreng, kismis, kacang pis dan badam hiris.

Nasi Beriani Gam

Bahan-bahan:
1 kg daging batang pinang - dikiub 12
1 kg beras basmathi - dibasuh & ditoskan
2.5 liter air
300 gram bawang besar - dihiris bulat
150 gram dadih
50 gram badam - dibakar & dikisar
200 ml susu cair
150 ml minyak sapi
100 ml air mawar
30 gram daun pudina - dihiris
30 gram daun ketumbar - dihiris
8 ulas bawang putih -dikisar (A)
4 sm halia - dikisar (A)
5 sudu makan rempah beriani
5 biji tomato - dihiris kecil
Sedikit pewarna jingga & kuning
Air secukupnya - mengempukkan daging
5 sudu makan bawang goreng
60 gram gajus bakar
40 gram kismis
Garam secukup rasa

Cara Membuat:
1.  Panaskan minyak sapi, goreng bawang besar hingga berbau. Angkat.
2.  Masukkan bahan (A) dan rempah beriani. Kacau hingga berbau.
3.  Bubuh daging, tomato, badam, susu cair, dadih, separuh daun pudina, daun ketumbar dan air. Kacau sekali-sekala hingga daging empuk. Tambah garam secukup rasa.
4.  Masukkan beras ke dalam air mendidih. Kacau hingga nasi agak kembang. Toskan.
5.  Dalam periuk elektrik, ratakan 2-3 senduk nasi, renjiskan air mawar, pewarna kuning dan jingga, bawang goreng dan taburkan sebahagian dedaun.
6.  Ratakan sedikit lauk daging, diikuti nasi, air mawar, pewarna dan lain-lain hingga habis. Alas kain atau tuala bersih di atasnya dan tutup periuk.
7  Letakkan benda berat di atas periuk. Kemudian tanak kira-kira 30 minit atau hingga masak. Sajikan dengan gajus dan kismis.

Nasi Beriani

Bahan-bahan:
500 gm beras basmathi-dibersih & ditoskan
850 ml air
125 ml minyak sapi
6 ulas bawang merah - dikisar
3 ulas bawang putih - dikisar
2 kuntum bunga lawang
2 kuntum bunga cengkih
1 batang kulit kayu manis
3 biji buah pelaga
2 helai daun pandan
Sedikit pewarna kuning / oren
Garam secukup rasa

Cara Membuat:
1.  Panaskan minyak sapi dalam periuk. Tumiskan bawang merah dan bawang putih hingga berbau.
2.  Masukkan bunga lawang, bunga cengkih, kulit kayu manis, buah pelaga dan daun pandan.
3.  Kemudian masukkan beras, garam dan air. Kacau hingga rata.
4. Apabila nasi hampir kering, titiskan pewarna dan tutupkan periuk.
5. Masak lagi selama 10 minit. Perlahankan api dan kacau nasi tadi hingga rata warnanya.
6. Kemudian masak lagi selama 5 minit. Hidangkan dengan kuah beriani dan acar.

Nasi Ulam Pegaga

Ingredients:
400 grams of leaf herbs - ground & take the water of 900 ml.
400 grams of rice - cleaned & drained.
A chicken egg
50 grams onion - sliced
2 cm ginger - sliced
20 grams of black pepper - ground
1 teaspoon salt
1 tablespoon cooking oil

How to Make:
1. Heat oil in a saucepan. Sauté onion, ginger, pepper and salt.
2. When the smell, add rice and water pennywort. Cook rice as usual.
3. When the rice is cooking, break the eggs and mix well with rice.
4. Tanak again until rice is really dry.

Nasi Kerabu

Ingredients:
300 grams of rice - cleaned
675 ml water
15 Telang flowers - ground & water taken
A little blue food coloring
Little crakers, eggs, salt & lemon juice

Coconut sauce:
Half a grated coconut - fry until brown
A mackerel fish - baked and pounded
5 shallots - finely ground
2 stalks lemon grass - finely ground
1 teaspoon black pepper - finely ground
Sugar & salt to taste

Salads:
100 grams of bean sprouts - tails removed
50 grams selom leaves - chopped
5 kesom stalks - sliced
3 yellow leaves - chopped
1 stalk lemon grass - sliced
1 cucumber - sliced

Pickled condiment:
300 ml coconut milk - from 1 coconut
10-12 dried chillies - finely ground
6 shallots - finely ground
2 cloves garlic - finely ground
1.5 cm ginger - finely ground
1 piece tamarind splines
4 tablespoons pickled
1 tablespoon sugar

How to Make:
1.  Combine rice with water, Telang flower water and a little coloring. Cook until the rice dry. Reduce heat and cover the pot.
2.  Combine all ingredients coconut sambal.
3.  Pickled sauce : coconut milk until oil out. Pour tamarind paste and splines. Stir until boiling and thickened. Put sugar and pickled. Stir and remove from heat.
4.  Serve with crakers studs rice, eggs salt, coconut sambal, salad and lime.

Nasi Ulam

Ingredients:
1 kg of white rice
300 grams rustle
300 salty fish - fried & ground fine
200 grams of fried onions
5 eggs - boiled
10 shallots - finely sliced
1 large onion - finely sliced
Salt and pepper

Chopped salads:
100 grams of leaves Temu
100 grams of noni leaves
100 grams of cashew shoots
100 grams of leaves kesom
100 grams of leaves lemuni
100 grams of salad leaf king
100 grams of kaffir lime leaves
3 stalks lemongrass
1 cm ginger

How to Make:
1.  Enter your salads, rustle, salted fish, onions and onion in a large bowl. Stir to mix evenly.
2.  Then add rice and mixed until smooth. Put salt and pepper.
3.  Serve with boiled eggs and fried onions.

Nasi Dagang

Rice Ingredients:
800 grams of rice siamese - mixed & soak for 4 hours. Drain.
200 grams of glutinous rice - mixed & soak for 4 hours. Drain.
10 shallots - sliced
2 cm ginger - sliced
1 tablespoon fenugreek
1.5 liters of milk - from 2 coconuts
Salt & sugar to taste

How to make:
1.  Combine salt and sugar into the milk. Combine fenugreek with shallots and ginger.
2.  Steam rice for 15 minutes. Rinse rice with plain water and steam till cooked.
3.  Then lift and pour the rice into a large bowl. Mix with coconut milk and add the fenugreek until blended.
4.  Rice should mix with the milk just until shiny. Steam again for 15 minutes so that is not easy casserole. Ready served with gravy.

Gulai Materials:
500 grams of tuna cut, cleaned & boiled until cooked.
650-700 ml of milk from a coconut
60 ml cooking oil
2 tablespoons cilantro - finely ground
1 teaspoon cumin - ground fine
1 stalk lemon grass - crushed
1 piece tamarind splines
1 tablespoon rustle
2 green chillies - torn in two
2 red chillies - torn in two
A little sugar
Salt to taste

Ingedients (A) ground:
7-8 dried chillies - soaked
5 shallots
1 clove garlic
1 cm galangal
A hard seed

How to Make:
1.  Heat oil in a saucepan. Stir - fry ingredients (A) ground spicesand a little salt to the oil out.
2.  Add coconut milk, lemongrass, tamarind splines, sugar andrustle. Stir until boiling.
3.  Let for 2 minutes, then lower the flame. Enter tuna, stir constantlyuntill boiling again.
4.  Add salt and add red chillies and green chillies. Stir again for 2 minutes. Cover the fire.

Boil Chicken Rice

Ingredients:
200 grams of fragrant rice - cleaned 450 ml of water
150 grams of chicken (chest)
2 cm ginger - ground
3 cloves garlic - ground
1 large onion - ground
1 tablespoon margarine
1 teaspoon chicken stock powder
Salt to taste

Ketchup Sauce (Consolidated):
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon sesame oil
1 tablespoon oyster sauce

Chili Sauce (Consolidated):
2 red chilies - grind
2 clove garlic - ground
1 teaspoon sugar
1 tablespoon vinegar

How to Make:
1.  Boil water in a pot. Boil chicken until cooked.
2.  Remove the children and soak in cold water mixed with ice cubes.
3.  Heat margarine in a wok and fry ingredients (A) to smell.
4.  Add rice and stirred thoroughly. Enter the chicken stock powder and 450 ml of boiled water. Cook until the rice dry.
5.  Serve this rice with chilli sauce and soy sauce.

Special Chicken Rice

Ingredients:


200 grams of white rice
200 grams of chicken - the leg bone removed
2 tablespoons honey
1 tablespoon cooking oil
1 tablespoon sesame oil
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon sesame seeds
1 teaspoon ground black pepper
3 cloves garlic - ground
A little red food coloring
A little lettuce, tomato & cucumber
Salt to taste


How to Make:
1.  Chicken mixed with honey, oyster sauce, light soy sauce and red food  coloring until blended. Season for an hour.
2.  Roast the chicken in the oven with the temperature 170 C until cooked. Sprinkle with sesame seeds.
3.  Heat oil in a wok. Add garlic to smell.
4.  Add the rice and mix well. Put black pepper powder, sesame oil and salt. Average stir for 2 minutes.
5.  Remove and serve with chicken, lettuce, cucumbers, tomatoes and soup.

Nasi Lemak (Breakfast)

Ingredients :
600 grams
1 cucumber - sliced
Peanuts and an of rice (cleaned)
First half nuts - take 1.35 liter coconut milk
3 boiled eggs - cut 4
1 pandan leafchovies - roasted
Salt to taste


Stir-fry sauce:
300 grams of fried anchovies
1 large onion - sliced round
20 dried chillies
10 shallots
2 cm belacan (blended with 20 dried chillies & 10 shllots)
150 ml of water
1 teaspoon tamarind (blended with 150 ml of water)
3 tablespoons cooking oil
1 tablespoon sugar


How to Make:


1.  Add rice, salt, pandan leaves and coconut milk into the pot. Cook over medium heat. Stir occasionally and  cook until the rice dry.
2.  Heat oil in a wok. Stir-fry ground ingredients until fragrant.
3.  Put tamarind juice and bring to boil.
4. Then add onions, sugar, salt and anchovies. Cook until saucethickens and the oil out.
5  Serve nasi lemak with boiled egg, cucumber, peanuts, fried anchovies.


* Can also be served with clam sauce, sambal squid, prawn sambal and rendang beef or chicken rendang. 

Chicken Fried Rice

Ingredients:
1 kilogram of rice (cleaned)
1 chicken (cleaned)
1 cucumber
1 tomato
A little lettuce
2 liters of chicken stock
3 pandan leaves
Cooking oil and salt

Ingredients (A) Ground:
10 shallots
4 cloves garlic
4 cm ginger
2 cm turmeric

Ingredients (B):
4 cm cinnamon
4 cardamom seeds
4 star anise flower
4 cloves

Ingredients (C):
4 tablespoons tomato sauce
4 tablespoons soy sauce
4 tablespoons honey

How to Make:
1.  Boil chicken in boiling water for 20 minutes. Drain, cut in four parts.
2.  Materials (A) divided by three. One part is mixed with the material (C) to make the sauce.
3.  The second pat of season chicken and mixed in for an hour. Fry chicken until crisp.
4.  Heat 3 tablespoons oil in a saucepan. Fry (B) and the excessof (A).
5.  Enter the chicken stock, rice, pandan leaf and salt. Cook until the rice dry. Reduce heat and cover pot.
6.  Serve with chicken fried rice, soup, cucumber, tomato, lettuce and sauce.