Home-made Salted Mustard Green

Before ...

After few hours .... Salted Vegetable/"Kiam Chye" is almost ready ...

Home-made salted mustard green is really simple, inexpensive and easy to prepare and cook. Give this recipe a try.

Preparation: 5 mins Cooking time: 10 mins

Ingredients (serves 2-3)
° 400g mustard green
° 4 tablespoons white rice vinegar
° 1 tablespoon salt
° 1 teaspoon sugar
° 1 litre water

Method
1. Trim off the roots of the mustard green.
2. Bring 1 litre of water to boil in a wok or pot. Blanch mustard green in boiling water for1-2 minutes, in batches. Drain and set aside.
3. Transfer the mustard green and the water used for blanching into a glass container.
4. Add salt, vinegar and sugar and mixed well. Ensure there is enough water to cover all the mustard green.
5. Cover up with a lid and let stand for 1 day before using for stir-frying.

Tip
1. Leave home-made salted mustard in a cool place for 2-3 days, if not keep refrigerated and best used within a week.

Lady’s Fingers with Soy Sauce

A simple and easy-to-cook dish – tender, green and fresh lady’s finger (okra). Lady’s finger is normally eaten young, as it gets very woody when mature. It is often blanched until tender or simply stir-fried.

Preparation: 5 mins Cooking time: 10 mins

Ingredients (serves 2)
° 8-10 lady’s fingers
° 1 tablespoon vegetable oil
° 1 slice ginger
° 1 tablespoon light soy sauce
° crispy shallot (optional)

Method
1. Trim off the head and tail of each lady’s finger.
2. Bring 700ml of water to boil.
3. Put lady’s fingers into hot water and cook for 1-2 minutes. Drain immediately.
4. To make ginger oil, heat the ginger slice in vegetable oil until light brown.
5. Arrange lady’s fingers on a serving plate, season with ginger oil, light soy sauce and shallot.

Tip
1. This dish can be served with freshly cut red chilli padi (bird’s eye chilli) in light soy sauce.
2. Lady’s finger can even be eaten raw!

Potato and Mayonnaise Sandwich

This is an easy but makes a satisfying light lunch and they are very easy to prepare, too.

Preparation: 5 mins Cooking time: 25 mins

Ingredients (serves 1)
° 2 slices of bread
° 1 potato, peeled and cut into chunks
° 1 tablespoon mayonnaise/vegetarian salad cream
° salt and pepper to taste
° toasted sesame seeds and butter (optional)

Method
1. Cook the potato in a pot of boiling, lightly salted water for about 15 minutes, until tender when pierced with a fork. Drain well and mash potato in a container with a fork.
2. Add the mayonnaise/vegetarian salad cream, toasted sesame seeds to the mashed potatoes and season to taste with salt and pepper.
3. Evenly spread mayonnaise/vegetarian salad cream or butter on one slice of bread.
4. Spread the mashed potato mixture on the bread.
5. Spread mayonnaise/vegetarian salad cream or butter on the second slice of bread, and complete the sandwich.
6. Slice the sandwich diagonally and use sandwich toothpicks to hold the sandwich halves together.

Tip
1. How to toast n roast sesameseeds

2. Potato and mayonnaise sandwich tasted better with toasted bread.
3. Vinegar/fresh lemon juice, chopped celery, cucumber slices, tomatoes slices, lettuces can be added, if desired.
4. For potato and mayonnaise croissant. Add lettuces, cucumber/tomatoes slices and grilled vegetarian bacon slice or vegetarian ham slice.

Potato Salad (curry flavour)

Wrap with Nori and garnish with Sesame Seed 

Curry Potato Salad Hand Roll ... 

Always a favourite, potato salad can be a star of any salad. Using curry power in this salad, because their exotic flavours and subtle aromas can add so much to any dish.

Preparation: 15 mins Cooking time: 20 mins
Ingredients (serves 2-3)
° 500g potatoes, peeled and cut into chunks
° 2 stalks celery, chopped or diced
° 25g carrot, peeled chopped
° ½ onion (optional), chopped
° 5 tablespoons mayonnaise/vegetarian salad cream
° 1-2 teaspoons vegetarian curry powder
° salt and pepper to taste

Method
1. Cook the potatoes in a pot of boiling, lightly salted water for about 15 minutes, until tender when pierced with a fork. Drain well and set aside to cool for 5 minutes.
2. Place the potatoes, celery, carrot and onion in a salad bowl.
3. Add the mayonnaise/vegetarian salad cream, vegetarian curry powder to the potatoes mixture and season to taste with salt and pepper.
4. Stir well to mix, then set aside to cool and allow the flavour to develop.
5. Serve chilled.

Tip
1. Vinegar/fresh lemon juice, spring onion, chopped apples, mixed vegetables and cucumber dices can be added, if desired.

Mushroom and Yam Rice

Yam Rice is a favourite rice dish among Chinese Singaporeans. This is an improvised version, by just dumping all of the ingredients into a pot without stir-frying any of them. With a simple soup, it will make a complete meal.

Preparation: 15 mins Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 2 dried mushrooms, washed and soaked for 5 mins
° 4 small black fungus (optional), washed and soaked for 5 mins
° 50g yam, cut into cubes
° ½ carrot, cut into pieces of 1cm thickness
° 1 slice of ginger
° 1 tablespoon sesame oil
° 1 tablespoon dark soy sauce
° ½ teaspoon Chinese five-spice powder
° ½ teaspoon salt
° Pepper to taste (optional)

Method
1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.
2. When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and serve hot.

Tip
1. Unused yam can be kept in freezer for 1 month.

Winter Melon and Barley Soup

This is a simple and delicious soup. Barley is often used to make tasty and healthy beverages. Instead of adding sugar or honey, by adding salt and other vegetables, barley can also be used to make a nutritious soup.

Preparation: 10 mins Cooking time: 45 mins

Ingredients (serves 4)
° 250g winter melon, removed skin and cut into small chunks
° 1 ear corn, cut into 4 pieces
° 1 carrot, peeled and cut into 1cm thickness
° 1 tablespoon holland barley, washed and drained
° 1.25 litres water
° 1 slice ginger
° salt, to taste
° pepper, to taste
° 1 tablespoon light soy sauce
° a pinch mushroom/vegetarian seasoning (optional)
° a small handful fresh coriander leaves (optional), for garnish

Method
1. Place all the ingredients and water in a pot. Bring soup to a boil and simmer for 30 minutes or until the all the vegetables are tender.
2. Season to taste with salt, pepper, light soy sauce and mushroom/vegetarian seasoning.
3. Ladle the soup into individual serving bowls, garnish with coriander leaves and serve.

Tip
1. Vegetarian mock meat and chinese wolfberries can be added, if desired.

Deep-fried Vegetarian Fish with Ginger

This easy steamed dish without much work and is ideal for busy people who have little time to spare.

Preparation: 5 mins Cooking time: 5 mins

Ingredients (serves 2-3)
° 2-3 (100-150g) vegetarian fish slices
° 4-6 thin slices ginger, finely shredded
° 2 cloves garlic (optional), finely chopped
° oil, for deep-frying
° ½-1 tablespoon dark soy sauce

Method
1. Heat oil in a deep-fryer or wok. Place the vegetarian fish slices in and then fry until golden brown. Drain well on kitchen paper and set aside.
2. Remove oil from the wok and leave only 1-2 tablespoons oil. Add the ginger, garlic and fry till slightly golden brown. Drizzle ginger, garlic and dark soy sauce over the fish slices. Serve immediately.

Chrysanthemum Tea

This tea is served hot but here it can be served as a refreshing iced drink on a hot and sunny day. [ Chrysanthemum help strengthen lungs, relieve headaches and improve eyesights.]

Preparation: 5 mins Cooking time: 12 mins

Ingredients (serves 4)
° 40-50g dried chrysanthemum
° 75-80g sugar or rock sugar
° 1 litre water

Method
1. Add sugar to water and bring to a boil. Add chrysanthemum and simmer for 1 minute.
2. Remove the chrysanthemum with a slotted spoon and discard. Serve hot.

Tip
1. Chill and serve with crushed ice, if desired.

Dried Wonton Mee

Dried Wonton Mee

Dried Mee Bok (Flat Noodle)

Plain wonton noodle are tossed with oil and soy sauce for an economical meal. Quick to prepare and is ready in a moment.

Preparation: 10 mins Cooking time: 5 mins

Ingredients (serves 1)
° 1 piece wonton mee
° 750ml water
° ½ -1 tablespoon olive oil
° ½ teaspoon sesame oil (optional)
° salt and light soy sauce to taste
° fresh coriander leaves or spring onion, chopped

Method
1. Loosen and rub the noodle lightly with your hand to remove any excess flour coating.
2. Place the noodle in a pot or wok of boiling water and cook for 1-2 minutes. Drain the noodle thoroughly and place in a serving bowl. Alternatively, cook the noodle following the packet instructions.
3. Add oil, salt, light soy sauce, coriander leaves or spring onion to the noodles. Toss well to mix and serve immediately.

Tip
1. Only olive oil can be consumed as it is. To make ginger oil or garlic oil, heat the ginger slice or chopped garlic in vegetable oil until light brown.
2. Blanched vegetables can be added, if desired.

Pickled Green Chilli

It can be kept in the cool place for up to a week or store in the refrigerator.

Ingredients
° 100g (6-8) fresh green chilli, seeded and sliced
° 60ml white rice vinegar or distilled white vinegar
° 120ml water, boiled
° 2 teaspoons sugar
° ½ teaspoon salt

Method
1. Combine all ingredients in a glass container, mix well and leave to stand for 24 hours prior to serving.

Tip
1. Alternatively, bring 180ml vinegar with salt and sugar to a boil. Add in the chili, simmer for 10 seconds and transfer to a glass container. Leave to stand for 2-3 hours prior to serving.
2. If the result is too vinegary, stir in a spoonful of sugar.

Chendol Agar-Agar

Preparation: 5 mins Cooking time: 15 mins

Ingredients
° 10g agar-agar powder
° 200-250g palm sugar(gula melaka)
° 200-300g chendol, washed and drained
° 500ml coconut milk
° 4 pandan leaves (screwpine), tied into a knot
° 1 litre water

Method
1. Dissolve agar-agar powder in 1 litre of water. Add palm sugar, pandan leaves and bring to boil over low heat.
2. Remove from heat, mix coconut milk and chendol to agar-agar solution, pour into a big mould. 3. Leave to cool before refrigerating until chilled.

Chinese New Year Cuisine – Steamed Tofu and Glutinous Rice Ball

Preparation: 30 mins Cooking time: 20 mins

Ingredients (makes 10-12 pieces)° 50g glutinous rice
° 1 firm tofu/beancurd (225g), washed, pat dry with kitchen paper and mashed
° 2-3 Chinese dried mushrooms, soaked and chopped
° 1 vegetarian ham slice, chopped
° ½ carrot, chopped
° 2 tablespoons self-raising flour (optional)
° 1 tablespoon corn starch
° 1 teaspoon sesame oil
° sugar, salt and pepper, to taste

Method
1. Wash and soak glutinous rice for 4-6 hours. Drain well and set aside.
2. Combine the mashed tofu, vegetarian ham, carrot, mushrooms, salt, pepper, sugar, sesame oil, flours and mixed well.
3. Using your hand, shape the mixture into 10-12 balls. Coat them evenly with the glutinous rice.
4. Steam for 15-20 minutes. Leave the glutinous rice balls to rest, covered, for 10 minutes then serves.

Chinese New Year Cuisine – Lohan Zhai

Lohan Zhai’s Rice Vermicelli

This is a simplified version of Buddha’s Vegetarian Feast. Lohan Zhai is especially cooked during the eve or the first day of Chinese New Year.

Preparation: 10 mins Cooking time: 20 mins

Ingredients (serves 2-3)
° 1 pack/50g bean vermicelli, deep-fried
° 2 pieces dried sweet beancurd wafers, deep-fried and cut into pieces
° 1 piece dried beancurd stick,, cut into strips and deep-fried
° 3-4 Chinese dried mushrooms, soaked and sliced
° 6-8 small black fungus, soaked and cut into pieces
° 6 dried lily buds (optional), trimmed, soaked and knotted
° 100-150g Chinese cabbage (Wong Bak/Bok Choy), cut into broad strips
° ½ carrot, shredded
° 1 thin slice ginger
° 1½ - 2 pieces red fermented bean curds (2cm x 2cm cube), mashed finely
° 2-3 tablespoons vegetable oil
° 150-200ml water
° a small handful fresh coriander leaves, for garnish

Method
1. Heat oil in a wok. Add the ginger and fry till golden brown.
2. Add the red fermented bean curb and stir-fry briskly until aromatic.
3. Add the mushrooms, black fungus, dried lily buds, carrot, cabbage, bean curds and stir-fry briskly for a moment. Add water, bring to a boil and simmer for 1-2 minutes.
4. Add in bean vermicelli and simmer until the sauce is slightly dry.
5. Transfer to a serving dish and garnish with fresh coriander leaves.

Tip
1. Stir in a bit more red fermented bean curd before dishing up, if it is not tasty.
2. Toss in rice vermicelli, increase the quantity of red fermented bean curds and water to make a Lohan Zhai’s rice vermicelli dish.
3. Deep fried items can be prepared 1 or 2 days in advance.

Chinese New Year Cuisine – Stir-Fried Chinese Arrowhead

Chinese Arrowhead - The starchy corms are peeled, sliced and cooked in stews or fried. They are sometimes planted in vessels for the green arrowhead-shaped leaves.

Preparation: 5 mins Cooking time: 15 mins

Ingredients (serves 2-3)
° 10-12 Chinese arrowheads or arrowroots, peeled and thinly sliced
° 1 thin slice ginger
° 2 pieces red fermented bean curds (2cm x 2cm cube), mashed finely
° 1 teaspoon chinese five-spice powder (optional)
° 1 tablespoon olive oil
° 100ml water

Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Add the red fermented bean curb and stir-fry briskly until aromatic.
3. Add the Chinese arrowheads, chinese five-spice powder and stir-fry briskly for a moment. Add water and simmer until the sauce is slightly dry.
4. Dish up and serve hot.

Tip
1. Chinese Arrowhead can be deep-fried prior to stir fry if desired.
2. Deep-fried Chinese arrowhead can be eaten on its own.

*Picture of Arrowhead : http://www.science.edu.sg/ssc/vegetables/alismataceae.jsp

Red Rubies Dessert

Ingredients (serves 4)
° 10-15 water chestnuts, peeled and cut into 1cm cubes
° 4 pandan leaves (screwpine), tied into a knot
° 2 litres water
° 100g sugar
° 250ml coconut milk, chilled
° 1 teaspoon red food colouring
° 4-5 tablespoons tapioca flour

Method
1. To make syrup, add 1 litre of water, sugar and pandan leaves to a pot, bring to boil over medium heat. Remove from heat and cool before refrigerating until chilled.
2. Add red food colouring to water chestnuts and mixed evenly.
3. Put tapioca flour into a container and add dyed water chestnuts. Cover the container with a lid and shake until water chestnuts are evenly coated with flour. Shake off any excess flour.
4. Bring 1 litre of water to boil. Add in dyed water chestnuts and return to boil.
5. Remove water chestnuts with a slotted spoon as soon as they float to the surface. Rinse water chestnuts with tap and transfer to a bowl of ice water.
6. To serve, spoon water chestnuts (red rubies) into each individual glass with 250ml of syrup with 60ml of chilled coconut milk. Add ice if desired.

Tip
1. Cooked red rubies can be soaked in a sugar solution to make it taste sweet, if desired.
2. Coconut milk, salt can be added to syrup, return to boil and remove from heat to cool.

Glutinous Rice Ball with Water Chestnut Dessert

Preparation: 15 mins, Cooking time: 15 mins

Ingredients (serves 4)
° 1 pack of glutinous rice ball (TangYuan), 10-15 pieces
° 10-15 water chestnuts, peeled and cut into cubes
° 4 pandan leaves (screwpine), tied into a knot
° 8 seedless red dates (optional)
° 1 thin slice of ginger
° 120g of sugar or rock sugar, or to taste

Method
1. Add water chestnuts, ginger, red dates, pandan leaves and water to a pot. Bring to a boil over medium heat and simmer for 10 minutes. Discard pandan leaves.
2. Cook the glutinous rice ball following the packet instructions, drain and transfer to the water chestnut drink.

3. Serve hot.

Spaghetti with Tomatoes Sauce

Spaghetti with Tomatoes Sauce with carrot, onion, mushroom and vegetarian ham

Spaghetti with Tomatoes Sauce is a simple pasta dish, so delicious and healthy. The great amount of fresh tomatoes used is to reduce the ketchup sauce used and to increase the intake of fiber for a healthy diet.

Preparation: 10 mins Cooking time: 20 mins

Ingredients (serves 3)
° 12 tomatoes
° 2 fresh shiitake mushrooms, coarsely chopped
° 1 slice vegetarian bacon or ham (optional), coarsely chopped

° 2 vegetarian monkey head mushroom(optional), coarsely chopped

° 150-200ml water
° 1 tablespoon olive oil
° 2 tablespoons ketchup or tomatoes sauce
° 1 teaspoon cornflour (optional)
° 300g cooked spaghetti
° salt and light soy sauce to taste

Method
1. Cut a cross in the top of each tomato. Place the tomatoes in a pot or wok of boiling water and cook for 1-2 minutes. Drain well, peel and mash tomatoes with a fork to make purees.
2. Heat work with olive oil, add the bacon/ham, mushrooms and stir-fry till cooked. Stir in the tomatoes purees and water, stirring occasionally and cooked till it boils. Season with sugar, pepper, salt, ketchup. Mix cornflour with a bit of water and add to thicken the sauce if required.
3. Pour the sauce over the spaghetti and serve immediately.

Tip
1. Carrot, onion can be added, if desired.

Steamed Vegetarian Salted Fish

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2)
- 4-6 thin slices ginger, finely shredded
- 3 pieces vegetarian salted fish
- 2 tablespoons sesame oil
- salt to taste

Method
1. Put all ingredients in a plate and steam for 8-10 minutes.

Simple Peppermint Soup

This is a very simple soup! It is real light and refreshing. My mom used to boil this quick soup with beaten egg. For this vegan version, egg is been omitted. Add one or two stalks of fresh corianders (with root) to boil the soup, if desired.

Ingredients (serves 2)
- 1-2 slices ginger
- 1 small bundle (50g) mint leaves
- 500ml water
- salt to taste

Method
1. Add the ginger to water and bring to a boil, simmer for 10 minutes and add in mint leaves.
2. Turn off when it starts boiling and season with salt.
3. Serve hot.

Steamed Tofu with Ginger and Spring Onion

This quick and easy steamed tofu is a delicious dish. Using chilled tofu, instead of steaming it to makes a special starter, if desired.

Preparation: 10 mins Cooking time: 5 mins

Ingredients (serves 2-3)
° 1 pack silken tofu, cut into quarters
° ¼ fresh red chilli, seeded and finely shredded
° 2 thin slices ginger, finely grated or chopped
° 1 spring onion or coriander leaves, for garnish
° 2 teaspoons lightly toasted sesame seeds (optional)
° ½ teaspoon olive oil
° ½ teaspoon sesame oil
° 1 tablespoon light soy sauce

Method
1. Place the tofu in a heat proof serving plate and steam for 5 minutes.
2. Garnish steamed tofu with ginger, spring onion, chilli and sprinkle some sesame seeds.
3. Drizzle with oils, light soy sauce and serve immediately.

Tip
1. Heat the oils in a wok, add ginger and stir-fry briskly until aromatic for drizzling, if desired.

‘Ma Po’ Tofu

This is the recipe for the vegetarian version of the famous Szechuan dish - “Ma Po” Tofu.

Preparation: 10 mins Cooking time: 5 mins

Ingredients (serves 2-3)
° 1 pack silken tofu, cut into cubes
° 2-3 Chinese dried mushrooms, soaked and diced
° ¼ fresh chilli (optional), seeded and chopped
° 1 clove garlic or 1 thin slice ginger, chopped
° 1 tablespoon vegetable oil
° a small handful fresh coriander leaves, for garnish

Sauce
° ¼ tablespoon soy bean paste with chilli
° ½ tablespoon vegetarian oyster sauce
° ¼ teaspoon sesame oil
° ½ teaspoon corn starch
° ¼ teaspoon sugar, or to taste
° 1 teaspoon Chinese cooking wine (optional)
° 3-4 tablespoons water

Method
1. Combine all the ingredients for the sauce in a bowl and set aside.
2. Heat oil in a wok. Add the garlic or ginger and fry till golden brown. Add the mushrooms and stir-fry briskly.
3. Add the tofu, sauce mixture and stir until the sauce is slightly dry.
4. Transfer to a serving dish and garnish with coriander leaves.

Tip
1. Steam the tofu prior to stir-fry for a smoother texture, if desired.

Quick Watercress Soup

This is a quick and simple soup which can be make in minutes, using watercress which is low in fat and yet a powerful source of nutrients.

Preparation: 10 mins Cooking time: 15 mins

Ingredients (serves 4-6)
° 200g watercress
° 5-6 dried kelps in knot or 1 ear corn, cut into 4-6 pieces

° 1 carrot, peeled and diced
° 1 slice ginger
° 4-6 seedless red dates (optional)
° 1.5 litres water
° salt, to taste
° pepper, to taste

Method
1. Place the kelps/corn, carrot, ginger, red dates and water in a pot. Bring to a boil and simmer for 10 minutes.

2. Add in watercress and turn off the heat when it boils. Season to taste with salt and pepper.
3. Ladle the soup into individual serving bowls and serve immediately.

Stir-Fried Water Convolvulus with Chilli Soy Bean Paste

Stir-Fried Water Convolvulus with Chilli Soy Bean Paste

Stir-Fried Water Convolvulus with Red Fermented Bean Curd

This is a simple and stir-fried dish using inexpensive ingredients. Water convolvulus is also known water spinach or kangkong, which can be stir-fried either plain with garlic or ginger or spice paste.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2-3)
° 200g water convolvulus
° 1 slice ginger
° ¾ tablespoon vegetable oil
° ¾-1 tablespoon soy bean paste with chilli
° 1 fresh red chilli (optional), finely sliced

Method
1. Heat oil in a wok. Add the ginger and fry till golden brown.
2. Add the soy bean paste with chilli and stir-fry briskly for a moment. Add the water convolvulus and stir-fry for 1-2 minutes.
3. Transfer to a serving dish, garnish with red chilli and serve immediately.

Tip
1. 1 cube of Red Fermented Bean Curd or Preserved Chilli Bean Curd or 1 tablespoon of Vegetarian Sambal Chilli Paste can be used instead of Soy Bean Paste with Chilli.

Ginger Fried Rice

This is a quick and simple recipe. Ginger and sesame oil give this aromatic rice dish its lovely flavour. Vegetarian ham, shiitake mushroom can be added, if desired.

Preparation: 5 mins Cooking time: 8 mins

Ingredients (serves 2)
° 200g rice, cooked
° 3-4 thin slices ginger, finely shredded
° 2-3 tablespoons sesame oil
° salt, to taste
° a small handful of fresh coriander leaves, for garnish

Method
1. Heat sesame oil in a wok over medium heat and fry ginger until lightly brown.
2. Stir in the cooked rice and season with salt. Stir-fry for 2-3 minutes or until rice is heated through. Serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

2. The amount of ginger can be increased, if desired.
3 Garnish with lightly toasted sesame seeds or finely shredded nori.

4. How to toast n roast sesame seeds and How to toaste nori sheet

Vegetarian Chicken Rice

This is my very first version of vegetarian chicken rice. For this recipe, it uses star anise and cinnamon. The other version that I had is the Hainanese-style.

For the chilli sauce, I have two versions, one with garlic and shallot and the other without without. Serve with deep-fried vegetarian drumsticks or steamed king oyster mushroom (vegetarian version of steamed chicken) .

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 25g ginger, finely chopped
° 3 pandan leaves (screwpine), tied into a knot
° 1 tablespoon sesame oil
° 1 teaspoon cartino oil (optional)
° 1 clove
° 1 star anise
° ½ cinnamon stick
° ½ teaspoon salt
° 400ml water

Method
1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.
2. When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and serve hot with deep-fried vegetarian drumsticks, cucumber slices and chicken rice chilli.

Tip
1. Coratino oil gives the rice a light yellow colour.
2. Clove, star anise, cinnamon stick can be omitted, if desired.