CHEF WAN
The celebrity chef was in town to greet fans and sign copies of his book, 400 Resipi Terbaik Chef Wan, at BookFest 2014.
INGREDIENTS
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- 125ml Ghee
- 4 Cardamoms
- 6 Cloves
- 2 Star anise
- 1 Large onion, skinned, peeled & minced
- 10 Shallots, skinned, peeled & minced
- 4 cloves Garlic, skinned & sliced thin
- 1 inch Ginger, skinned, peeled & sliced thin
- 2 stalks Lemongrass
- 2 Pandan leaves, knotted
- 250g Raisins
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- 2 Tomatoes, coarsely minced
- 750ml Chicken stock
- 250ml Evaporated milk
- 1 tsp Saffron
- 1 tbsp Mint leaves, chopped, for garnish
- 1kg Basmati rice, washed
- 4 tbsp Rosewater
- 1 sprinkle Fried onions
- Salt to taste
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METHOD
- Heat the ghee in a frying pan and fry the cardamom, cloves and star anise. Add the onion, garlic, ginger, lemongrass and pandan leaves, and sauté for a few minutes. Add in raisins and tomatoes, and fry again for about 10 min.
- Pour in the chicken stock, evaporated milk, saffron and mint leaves. Bring it to a boil. Add salt and rice. Simmer until the rice is cooked, in about 20 min.
- Reduce the heat and cover the pot. Let it simmer again for 10 min, then pour the rose water and cook again for 5 min. Sprinkle with fried onions and serve with Kuzi Ayam (the Kelantan-style chicken dish) preferably.
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