Description
Malaysian cuisine is a blend of Chinese, Indian, Malay traditions. The basis of all meals is rice, which cooks add a variety of components, such as meat, seafood, chicken. Dishes are often flavored with coconut milk. Offer to cook a delicious rice which is served in the form of cones.
Ingredients
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Mushrooms
10 g
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Figure
170 g
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Onion
2 piece
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Garlic
2 tooth
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Chicken fillet
250 g
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Carrots
1 piece
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Soy sauce
3 Tbsp
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Sesame oil
0.5 tsp
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Vegetable oil
1.5 Tbsp
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Sugar
0.333 tsp
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Salt
-
Black pepper
-
Water
80 ml
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Oyster sauce
1 Tbsp
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Green onions
20 g
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Cilantro
20 g
Cooking
To prepare this dish uses a special metal cones, which I do not. I left this problem in the following way: cardboard, make a cone, and fix it using the stapler.
Then foil (I use more dense) on the cardboard make a cone. Remove the cardboard cone, it won't be needed. I made 4 of the cone.
For this dish I used Jasmine rice company Mistral because when cooked, its grains stick together a little. The rice is washed and soaked in water for about 4 hours.
Shiitake mushrooms dried sliced soaked in water for about 40-45 minutes, water is drained.
Rice drained the water in which he was steeped.
Onions and garlic peel and my. Garlic finely chop, and onion into quarter rings.
Chicken fillet my and cut into thin slices.
Carrots wash, clean and cut into cubes.
My green onions and slice.
On a heated frying pan (it is better to cook this rice in a wok) with vegetable oil fry the onion first. Then add the garlic, fry for about a minute.
Then add to the pan mushrooms, chicken, carrots
And fry about 5 minutes.
Then add salt, sugar, soy sauce, oyster sauce (unfortunately, I did not find in sale, so not added), sesame oil, and black pepper. All the ingredients are mixed well
And fry approximately 3 minutes.
Add to the pan of rice.
Mix and fry for another 2 minutes.
Add water and cook rice, stirring constantly, until absorbed water.
Add to rice and green onions, mix and remove from heat.
Holding metal cones, wrapped in a towel, fill them with a spoon. In the first spoonful of ingredients to try to get only rice, because he would be at the top of the dish.
In a steamer, pour water (amount of water in the ingredients is not specified). Filled cones covered with foil, turned over and so placed in the steamer, remove the tape.
Cover the steamer lid and cook the rice for about 30 minutes. Open the steamer after about 5-7 minutes, with the blades shift the cones on a platter. Garnish the rice with cilantro. Bon appétit!
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