Mushroom Cumin Briyani Rice

INGREDIENTS
1 cup Basmati Rice/long-grain rice 
2 tbsp vegetable oil 
1 cup mushrooms, sliced 
1 onion, finely chopped 
1 clove of garlic, crushed 
1tomato, chopped 
1/2 tsp medium curry powder 
1 tsp cumin powder 
1 cup frozen peas 

METHOD

1.Cook the rice in a pan of lightly salted boiling water for 10-12 minutes, until tender. 

Meanwhile, heat the oil in a large frying pan or wok and gently fry the mushrooms, onion, garlic and tomato for three to four minutes, until softened. Add the curry powder and cumin powder and stir for another minute, then add the peas and cook for one or two minutes, stirring often. Drain the rice and add it to the frying pan. Season and stir. 

Pumpkin Puree Sweet Dessert with Corn

Pumpkin Dessert with Corn and Sago

Chinese New Year is about auspicious and good wishes and conjunction with it I make Pumpkin Dessert for yesterday gathering. Pumpkin call 金瓜 means Golden Fruit, isn't auspicious. I hope all my guest will find their golden fruit after they had my dessert.

This is also my hubby's favourite, he requested me to make it for our get together. So here you go Mr Tham...

Ingredients:

1 medium size pumpkin, removed skin.

2 cups water 

1 packet instant santan (150ml)

1 cup sago (pre-cook)

1 cup corn (I use frozen corn)

1/4 cup sugar (adjust own sweetness)      

Methods:
1. Steam pumpkin till soft. Blend with water (I use the corn water that used to boil the frozen corn) till purée.

2. Put sago is boiling water, when sago turns transparent, off flame and drain sago, set aside.

3. Boil frozen corn, I keep the water and to add in together with the steamed pumpkin then blend.

4. Transfer the purée to a pot. Add sago and corn, then santan and sugar to taste. A little pinch of salt to taste.

5. Voila!

One Pot - Stew Roast Pork with Potato Carrot and Truffle Oil

As I mentioned earlier, A One Pot Meal has always been my favourite since everything can be cooked in a go, why not? I love to have most of everything inside one pot, for example a combination of meat and vegetables together. I'm a typical mother that wish my children will eat everything that served on the table but too bad, this could only happened once in a bluemoon so, to make it a habit I will always include vegetables in my cooking, either its green or leafy, red or purple? as long as vegetable, will do.

Today I was rushing out for a meeting but don't want my kids to miss home cook dinner so I have decided to make this One Pot Meal ahead of time. And lucky me, found some left over roast pork in the freezer. Guess what? One Pot - Stew Roast Pork with Potato Carrot and Truffle Oil..

My kids and hubs are happy with this dish and so do I...

Ingredients

200 g Roast Pork (cut 1 inch width)
Russet Potatoes x 2 (cut slice)
Carrot x 2 (cut slice)
Water x 3 cups
Sugar x 1 tsp
Chardonnay or any white wine x 1/4 cup
Olive Oil x 1 tsp
Truffle Oil x 2 tsp
Bay Leave x 2 piece

Methods

1. Use a non stick pan, heat it with some olive oil. Brown the pork till light brown. Do not use high flame, low flame will do. The roasted pork will produce oil during the browning process. Set aside the pork. Maintain the oil and add in cut potatoes and carrots and fry till brown and aromatic. Pour in water, and wait until its boiling.

2. Meantime, cut the pork into bite size (1inch). Put the pork in a stew pot/crock pot. Add in all other wet and dry ingredients.

3. Cover crock pot and turn flame to high. When its boiling reduce flame to low and stew for 1 hour. Keep checking the water level, make sure it covers the solid.

4. I did not add in salt nor pepper because the stew will highly depending on the marinate from the roast pork. You may add salt and pepper to taste.

5. Lastly, drizzle some truffle oil..

Stew Roasted Pork with Potatoes and Carrots

Panasonic Festive Cooking Programme : Roast Vegetables