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Tuesday, July 23, 2013

Coconut rice with chicken gravy and pickled baby radish recipe

Coconut rice (Ohn htamin) which is commonly paired with gravy dish (sibyan hin) is one of my favourites among many other dishes that my mother cooked for us. It is tasty yet simple to prepare but I must admit I have not try cooking this dish before. So let me just share my mother’s recipe.

Coconut rice recipe
170g of freshly grated coconut
3 cups of rice

Add rice and coconut juice to the rice cooker and cook. Please note that the amount of coconut juice added is the same as the amount of water added for normal cooking.


During the cooking process, remember to give it a stir at least two or three times as this would prevent lump of coconut cream forming at the top.


Chicken gravy recipe
Heat oil in the cooking vessel over a medium heat. Add the red onions, garlic and ginger paste to the heated oil. Add red chilli powder and stir well. Let it cook for about five minutes.
Marinate chicken pieces with salt, mono sodium glutamate and turmeric powder. Add the marinated chicken to the gravy and stir well. Cover with the lid and let it cook for about 5-8 minutes over a medium heat. Add ½ a cup of water and stir. Then cover with the lid and continue cooking for another 15-20 minutes before adding masala. Cover and let it simmer for 5-8 minutes and its done! Usually it is ready when the oil has separated from the gravy.



Radish pickle recipe
Wash and slice the radish on both sides. Sprinkle salt and marinate for about 20 minutes. Then drain the radish thoroughly and add 2 tablespoons of artificial white vinegar. Add the fried crispy onions, a little bit of oil as well as sprinkle toasted sesame seeds.

Mum's coconut rice set meal :)

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