Spicy Baked Beans

This is an Indian influenced dish which I was inspired by one of Saturday's Kitchen guest chef. Most of the time, I will have my baked beans just as it is or add scrambled eggs, chopped onions to it and have it with bread. This version came out pretty well and it tastes great with chapati. In fact, you can add some potatoes and curry leaves and use it as a thosai filling - just a thought *wink*

As usual, this recipe is 'agaration', you can add more or less of the items to suit your tastebuds 8-D

Ingredients
3 small tin Heinz baked beans or any brand that you like
2 shallots, chopped
1 clove garlic, chopped
1 heapful tsp garam masala powder
1/2 tsp tumeric powder
1 stalk coriander leaves, chopped
mixed vege
1 Tbsp oil

Method
1. Heat oil in frying pan and stir fry chopped shallots and garlic till fragrant
2. Add baked beans, stir till well mixed
3. Add garam masala and tumeric powder and mix them well
4. Once bubbly, add the mixed vege lastly followed by the chopped coriander, stir well and simmer for about 2min and serve it hot with chapati or thosai

Chocolate Chip Muffin

This recipe is adapted from Simply Delicious segment at AFC (Asia Food Channel) and I maanged to memorise the ingredients and wrote it down in my notebook. Well, the original recipe uses flour+baking powder, but I replaced it with self-raising flour simply because to lazy *LOL*. It is very easy to do muffin and tastes very rich due to the butter. It doesn't require any machine, just your hands and fork & spoon and of course not forgetting the weighing machine too .. hehe

Muffins batter is supposed to be lumpy and not smooth. Just ensure that the dry ingredients are moist then stop mixing. Further mixing will give a hard muffin and you don't want that.

Ingredients
125g chilled butter, cut into cubes
275g SR flour
115g brown sugar
115g choc chips or a block of dark chocolate and chop them into small pieces
1/2 tsp salt
100ml milk
1 egg
1 tsp vanilla essence

Method
1. Sift flour and salt together
2. Add egg and vanilla essence into the milk and mix them well, put aside
3. Mix butter into flour mixture, using your fingers, rub the butter into the flour till it resembles crumbs
4. Make a hole in the dry ingredients and pour the milk mixture (2) slowly and using a fork, mix it gently till all the dry ingredients are moist. The batter should be lumpy and not smooth.
5. Scoop into muffin pan or cups and bake in a preheated oven at 175C for 20mins or so till cooked.

Rainbow Egg White Lapis

I got this recipe from the internet - indonesian website (sorry can't remember the site name) but modified it to suit my taste. To me this is more a layered sponge cake and taste wise, not too sweet. You can do variation like sprinkle shredded cheese or chips or dried fruit to make it interesting.

Ingredients
500g egg white
250g white sugar
250g plain flour }original is 300g plain flour
50g self-raising flour }
60ml evaporated milk (original is coconut milk)
100ml melted butter (original is oil)
1tsp vanilla essence (not in the original recipe)
a few drops of red and green colouring
4 pitted dates/prunes or slivered almonds for sprinkling on last layer

Method
1. Beat egg white till bubbly, add sugar little by little and beat till stiff
2. Sift in flour and gently stir into egg white mixture
3. Add milk and melted butter together and pour slowly into egg+flour mixture, mix slowly till well blended
4. Divide batter into 3 leaving one original and the other 2 with the respective colours
5. Pour one scoop batter into a lined and greased loaf baking tin and baked in a 175C preheated oven for 7-10min till brown
6. Change oven mode to grill and increase temperature to 200C
7. Pour 1 scoop of green and grill till the top turns slightly brown, then pour 1 scoop of red over the green. Repeat till you finished all the batter.
8. On the last layer, either sprinkle slivered almonds or prunes or date and grilled till brown then change the oven to baking mode and bake till cake is cooked.

Farah's 7th birthday cake

My eldest daughter, Farah celebrated her 7th birthday on 16th March and she wanted to celebrate it with her friends at her after school care centre. Although I can always order a cake for her, I decided to bake her a birthday cake for her instead. As usual, I bake part of them in little cups with a small centre piece for the candles.

The whole look of the cake


and the little cuppies

I was glad that her friends and herself enjoyed it.

Salmon Gravlax

I love salmon in any form except when it's overcooked. Finally got hold of fresh salmon to make this. This makes a great finger food too.

The basic of curing fish is to remember the sugar and salt amount. It is 1 part sugar and 1 part salt. Mix them together and add chopped fresh herbs. For this, I used dill.

Ingredients
2 pcs fresh salmon fillet
1 part salt } eg. if you are using 1/4 cup salt,
1 part sugar } use 1/4 cup sugar
bunch of fresh dill, chopped
2-3 tbps freshly ground black pepper
lemon zest
cling wrap/aluminium foil for wrapping fish

Method
1. Clean and pat dry the fish
2. Mix salt and sugar till well incorporated
3. Add chopped dill, black pepper and lemon zest into the salt/sugar mix
4. Mix all them till well combined
5. Place one fish, skin side down on a cling wrap/foil
6. Cover the top and the sides with the curing mixture
7. Take the second fish with skin side up and cover the first fish
8. Wrap the fish tightly and place it on a tray
9. Place a chopping board or anything heavy on top of the wrapped fish
10.Keep in the fridge for at least 24 hrs
11.To serve, clean the fish by removing all the salt/sugar mixture
12.Remove skin and slice thinly
13.Serve on it's own or with salad

Kiam Chye & Chicken Soup

Had this during the later stage of my confinement. I needed something that is light and slight salty, so made this easy soup. Surprising, my daughters love it too.

As usual, an 'agaration' recipe.

Ingredients
1-2 pcs skinned chicken breast, cut into cubes
1 clove garlic, chopped
1 slice of ginger, slivered
chicken stock
1-2 tomatoes, chopped with seeds removed
kiam chye, washed and sliced
Enough water to boil
Salt & pepper to taste
Oil

Method
1. Heat oil in pot and stir fry garlic and ginger slices till fragrant
2. Add water and add chicken stock
3. Add chicken and kiam chye
4. Leave it to simmer till the chicken is cooked then add the tomatoes and further simmer for about 10mins
5. Add salt & pepper to taste and serve it hot

Marble Sourcream Pound Cake

I have been wanting to bake a rich buttery cake before my delivery but it didn't materialise. Finally after delaying for soo long, I had no choice but to get my butt to the kitchen and baked this, simply because the tub of sourcream was expiring soon.

The original recipe was shared by an online friend quite sometime back and I made it into a marble version. It came out perfect.

Ingredients
8oz butter
2 1/2 C sugar (original is 3 cups, I still find 2 1/2 c still sweet. You may want to reduce to 2 - 2 1/4 c instead)
250g sour cream (original is 1 cup)
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 tsp vanilla
2 heapful tbsp unsweetened cocoa powder

Method
1. Preheat oven to 170C
2. In a large mixing bowl, combine the butter and sugar and beat till fluffy
3. Add the sourcream and mix until well incorporated
4. Sift baking soda and flour together and add to the creamed mixture alternating with eggs, beating each egg 1 at a time
5. Add vanilla and scoop out about 1/4 of the batter
6. Sift cocoa powder into the 1/4 batter and mix till well incorporated
7. Pour the original and chocolate batter alternately into a greased and floured tube pan
9. Use a knife to swirl the cake batter
10.Bake for 1 hour 20 minutes or till skewer comes out clean

Sroto

I would like to apologize from the bottom of my heart for not updating my blog for a very long time. With my new addition to the family is growing big, I managed to find some time to resume my baking and cooking.

So over the weekend, made this simple and less spicy version of a soto called Sroto. Don't ask me where it came from or why it's called Sroto because I don't have the answer for you .. heh But I do believe it could be an Indonesian dish but I have not idea where.

The recipe is taken off the local malay paper Berita Harian dated 22nd Jan by a well know chef/cooking instructor Aini Salim

Ingredients A
500 g beef (cut into 4)
3 bay leave
2 cm galangal/blue ginger (bruised)
1 tsp salt
4000 ml water

Ground Ingredients
8 cloves garlic
8 candlenut
1 tsp white pepper
2 slices fresh tumeric
6 tbsp oil for frying

Garnish
300g beansprouts
100g vermicilli (soaked in hot water and drained)
2 potatoes (sliced and then fried)
3 hardboiled eggs (sliced) - I also added quail eggs
1 cup toasted peanuts
fried shallots, spring onion and chinese celery for garnishing
lontong or ketupat


Method
1. Boil A till the meat is tender
2. Take the meat out and slice them thinly and strain the stock, put aside
3. Fry the ground ingredients till fragrant and pour it into the stock together with the beef slices
4. Simmer the soup till it boils, turn off fire
5. To serve, prepare a bowl with ketupat/longtong, vermicilli, beansprouts, beef slices, fried potatoes. Pour soup and garnish with fried shallots, chopped spring onions, chinese parsley and toasted peanuts. Top it with enough sambal.


Sambal Ingredients
30 chilli paid (steam and then pound)
40 g toasted peanut (finely ground)
6 tbsp kicap manis
2 tbsp lime juice
1 tsp sugar
1 tsp salt (optional)

Method
1. Mixed all the ingredients till well blended

Note: You can replace it with chicken, but you only need half chicken and reduce water to 3500ml.

Raisin & Dried Mango Rice

This dish is inspired by a recipe in last month's Women's Weekly magazine. The original recipe is supposed to be cooking the rice with the ingredients, but I change d it to a fried rice version since I have some leftover rice to get rid of.

I used 7D dried mango slices because that is the best for me at least. The original uses golden raisins but I just replaced it with what I have.

Ingredients
2-3 cups cooked rice
2 tbsp olive oil/butter/ghee
1 medium onion, sliced
1 large clove garlic, chopped
1 chicken stock bouillion
1/2 tsp ground clove
1/2 tps ground cinnamon
drice mango slices, chopped into small pieces
1/3 cup raisin
chopped coriander
salt & pepper
salmon slices or other meat slices
A bit of water

Method
1. Heat wok and add oil/butter/ghee
2. Fry onions till translucent and add chopped garlic, ground clove and ground cinnamon, fry till fragrant
3. Add salmon slices or other meat slices and stir till cooked
4. Pour a little bit of water to the onion, garlic & fish mixture
5. Sprinkle a bit of pepper and add chicken stock and stir till well combined
6. Add cooked rice, stir well
7. Once the rice is coated with the spices, add raisins and dried mango
8. Stir raisins and mango till well distributed and let the rice cook further
9. Throw in chopped coriander, stir and serve

Indian Rojak

I have been wanting to make this for the longest time and finally made it simply because I got attracted to the gravy recipe. This recipe is Asmah Laili's recipe but I adjusted some of the ingredients. I also omitted the colouring since I don't have red/orange colouring. The ingredients is entirely up to you, you can add or omit some of them if you don't like them.

Gravy

Ingredients
500gm sweet potato, wash clean and steam or boil till soft
1 tbsp oats, ground till fine
50ml ketchup
1.5 tbsp sesame seeds, roasted
1.5 l water
a bit of orange colouring (optional)
5 dried chilli
a slice of pineapple
2 green apple
1 red apple
2 tomatoes
2 clove garlic
1 cm ginger
2-4 tbsp brown sugar
salt to taste

Method
1. Grind dried chilli, pineapple, apples, tomatoes, garlic and ginger into paste and put aside
2. Grind steamed/boiled sweet potatoes with water and pour into a pot
3. Add all the ingredients except sesame seed into the the pot and stir till the gravy starts to boil
4. Once gravy starts to boil, add roasted sesame seeds. Make sure gravy is not too thick or too thin
5. Add sugar and salt to taste and adjust accordingly to your taste


Dough

Ingredients
500g all purpose flour
3g instant yeast
1/2 tsp salt
500-600ml water
1/2 tbsp tumeric powder

Method
1. Sift flour with yeast, tumeric powder and salt into a bowl
2. Pour water a little at a time till the batter becomes like a fritter's batter.
3. Cover bowl with cling wrap and leave it to proof for about 2.5hr - 3hr or till double in size
[This dough will be used for some of the rojak ingredients ]


Rojak ingredients without dough - deep fried and drain oil well
2 firm tofu, cut into 4
4 tempe, coat with a bit of tumeric and salt
4 fish cake
4 hard boiled egg
2 boiled potatoes


Rojak ingredients with dough
1/2 cup grated coconut
2 hard boiled eggs
2 boiled potatoes
2 tbsp sesame seed
2 firm tofu
some prawns
a bit of orange colouring (optional)


Method to fry dough ingredients
1. Heat oil in a wok/pot
2. Divide dough into 4 parts

1st part of dough
----------------------
- Fry it into balls

2nd part of dough
-----------------------
- Coat the hardboiled eggs and sprinkle some sesame and fry till crispy
- Coat the potatoes with the dough and sprinkle with sesame and fry till crispy

3rd part of dough
----------------------
- Coat tofu with dough and put one prawn and fry till crispy

4th part of dough
-----------------------
- Add grated coconut and sesame seeds, shape into strips and fry till crispy


Garnishes - cut/slice into bite size
salad leaves
onions
green chilli
cucumber

Sweet Bun Dough (2)

I have tried numerous sweet bun dough recipe I got from the internet and this is one of the better ones that I have tried in terms of taste and softness (overnight). Looks like the trick is the amount of butter used. I have tried a similar recipe which is about the same only that it uses half cream cheese and it is as good too.

This time, I made pinwheel pizza bread. The filling is a regular pizza filling with pizza sauce, sausages, cheese and herbs.

I have to thank Lynna and also the original contributor of this recipe (Roshayati Johari). I halved this recipe and made some slight mod to the liquid.

Ingredients
(A)
250g bread flour
50g sugar
1/2 teaspoon salt
15g milk powder
2 tsp instant dry yeast
(B)
100-120ml water (add 100ml first than slowly add if dough is too dry)
27g egg (if using cream cheese, omit the egg)
(C) **
20g butter 20g shortening/cream cheese

Method:
1. Mix well all ingredients in (A)
2. Add (B) into (A) and knead till smooth
3. Add (C) and continue kneading till smooth and shiny and dough does not stick to your hand. 4. Leave to prove for 60 minutes or double in volume
5. Punch down the dough lightly to let the air out
6. Divide the dough according to the weight you wish, shape into balls and leave to rest for 10 minutes
7. Shape accordingly and leave to prove for 40 minutes - 1 hour
8. Brush with egg wash
9. Bake till golden brown
10.Once taken out of the oven, brush with egg wash again for extra shine

** I have tried combination of butter+shortening and butter+cream cheese. Both yield similar softness but cream cheese give more flavour.

For those using breadmachine, put all the ingredients according to the manufacturer's instruction and select the dough cycle. Leave the dough to further proof for about 45min after the end of the dough cycle.

Banana Bread

This is a very easy to do banana bread but very delicious. The original recipe was contributed by Iris from KC. I made some slight changes to it. This one does not need to use mixer, just hand power is enough. Great when have it with a hot cup of tea, English/Earl Gray would be nice.

Ingredients
1/2 cup oil (vegetable or corn oil)
slightly less than 3/4 cup sugar (can use brown sugar)
2 eggs
4 medium, ripe bananas, mashed (if using del-monte like bananas, 2 is enough)
35g toasted, chopped walnuts
40g sultanas (can omit this if you don't like it)
1/2 tsp banana essence (optional)
185g self-raising flour, sifted
1/4 tsp salt

Method
1.Preheat oven to 180 deg C
2. Grease and line a loaf tin
3.Beat oil, sugar, essence and eggs well
4.Fold in mashed bananas, nuts and sultanas
5.Fold in flour and mix well
6.Bake for 45-50 minutes or till done when skewer inserted into cake comes out clean

To make it look more presentable, you top up the bread with cream cheese frosting. You can make this a day before but remember to frost the cake after the cake is cooled.

You can make variation with this frosting by adding abit of lemon juice or orange juice or other essence that you like ;)

Cream Cheese Frosting
Ingredients
1 (4 ounce) packages cream cheese, softened
1/4 cup butter, softened
1 cup sifted icing sugar
1/2 teaspoon vanilla essence

Method
1. In a medium bowl, cream together the cream cheese and butter until cream
2. Mix in the vanilla, then gradually stir in the icing sugar
3. Store in the refrigerator after use.

Vegetable Curry Pau

I have always been wanting to make paus but failed terribly 2x with 2 different recipes. It was really disappointing until I saw this recipe shared by a member from an online forum which I frequent (thanks Lena). This one came out perfect for me, of course this is not the kind of paus you get at those dim sum places. The dough tastes almost like the ones you get outside (those regular steam paus) and I really liked it a lot.

Although the recipe uses sponge dough, you can do a straight dough method too.

Ingredients
A: Sponge
400 gm HKG/pau flour (Recommended using Bluekey pau flour)
210-240ml water * (pour bit by bit - need not use the 240ml)
1 ½ tsp instant yeast.

B: Ingredients for the pau
100 gm HKG/pau flour (Recommended using Bluekey pau flour)
120g gm sugar
10 gm shortening
1 ¼ tsp double action baking powder

Method
1. Mix ingredients A together
2. Knead until smooth and elastic
3. Let it rise for 40 mins
4. Mix dough from method 1 with ingredients B. and knead until well blended
5. Cut into equal portions about 40g
6. Wrap in filling
7. Let it rise for 20 minutes
8. Steam over high heat for 15 minutes

* I used Bake King's hkg flour and this flour absorbs quite a bit of water. So I reduced the water to around 210-220ml instead of 240ml. For those using other flours, please add water 200ml first and followed by the rest.

Note: I used my breadmaker to knead the sponge then followed by using the mixer when adding B. But you can use the breadmaker to knead the dough and take it out once the breadmaker stops kneading. No need to wait till cycle ends.

I made the dough first and freeze it and shape it the next day. You can freeze the dough too right after mixing the sponge with B. To use, thaw it before shaping and follow step 5 onwards.

Tomato Bruschetta

I ran out of ideas what to have for dinner and too lazy to cook. Hubby also has not been eating heavy dinner lately due to his runny nose - which is good actually .. heh. So settled for this, an easy one. The only thing I need to cook is to toast the bread 8-) I like to make a big batch and chuck it in the fridge.

Ingredients
2-3 plump tomatoes, cubed
1 tbsp extra virgin olive oil
1/3 tsp salt
dashes of italian seasoning/dried basil or other herbs that you like
cream cheese spread
toasts
2 clove garlic, cut into half

Method
1. Mix the chopped tomatoes, olive oil, salt and herbs
2. Toast bread slices
3. Rub cut garlic on the hot toast
4. Spread cream cheese on toast and top it with the tomato mixture

You can have variations for this, sprinkle cheese and toast it or have meat slices to go with it.

Tofu Balls

I got a bit sick of eating plain deep fried firm tofu so decided to make them into balls. A pretty easy snack and it's best eaten hot. Hubby finished the whole plate of it while I only get to eat like 3 of them 8-(

You can also use breadcrumbs for a crispy texture.

Ingredients
2 firm tofu, drained and mashed
1-2 stalks spring onion, chopped
salt & pepper to taste
1 egg, lightly beaten
enough cornflour for coating
oil for frying

Method
1. Mix all the ingredients except egg and cornflour
2. Shape into balls and coat it with egg followed by cornflour
3. Deep fry till golden brown
4. Serve with sauce of your choice

Garlic & Rosemary Focaccia

This is hubby's favourite bread. He likes to have his sandwich with this or have it on it's own. Focaccia is not a difficult bread to make and the ingredients used are fairly few. There are many methods to making focaccia, but I chose to use the direct dough method using my breadmaker to do the kneading work ... hehe

It would be good have holes in the focaccia. So try not to let the air out too much during shaping.

Ingredients
250ml water
2 tbsp olive oil
1 tsp salt
2 tsp sugar
3 cups/450g bread flour
2 tsp yeast
1/2 tbsp oregano/italian herbs

Toppings
3 tbsp olive oil
garlic powder
dried rosemary
rock salt (optional - if you don't want to sprinkle salt, up the salt in the dough a little bit)

Method
1. Place ingredients into bread pan in the order listed in the recipe
2. Select dough program and let machine runs
3. Once cycle complete, leave the dough to further proof for another 45min - 1 1/2hr (this gives a softer texture)
4. Take dough out and press into a lightly greased pan
5. Loosely cover with lightly greased cling wrap and stand in warm area for 30 mins or doubled in size
6. Remove cling wrap and use your fingers to make the depressions
7. Brush dough with olive oil and sprinkle with toppings
8. Bake in preheated oven 200 degree for about 25-30 mins or until golden brown

Mocha Bread Pudding

The original recipe of this is just a regular bread pudding using white bread and milk. Since I have some leftover coffee bread that I baked a few days ago, I decided to tweak it a little into this.

Bread pudding is one of the simplest yet delicious dessert. I don't eat it with custard because I like the way it is.

For those who don't like too sweet a dessert, you can replace the white sugar with brown sugar or use slightly less than 3/4 cup sugar.

You can also add chocolate chips if you like or replace the chocolate milk with other flavoured milk like coffee milk.


Ingredients
6-10 slices day-old coffee bread
2 tablespoons butter/margarine, melted
1/2 cup raisins (optional)
4 eggs, beaten
1 cup milk
1 cup chocolate milk
3/4 cup white sugar
1 teaspoon vanilla extract
3 pcs tim tam, roughly chopped

Method
1. Preheat oven to 180 degree celsius
2. Break bread into small pieces into an 8 inch square baking pan
3. Drizzle melted butter or margarine over bread
4. Sprinkle with raisins and chopped tim tam
5. In a mixing bowl, combine eggs, milk and sugar and beat until all are well mixed
6. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture
7. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped

Double Chocolate Muffin with Yoghurt

This recipe is taken from Simply Her magazine shared by an online friend at KC. I have replaced some of the items and reduce the yoghurt. It's a very moist and delicious muffin. It's very easy but yet very yummy especially if you use a high quality cocoa powder like Varlhona.

Ingredients
1 3/4 cup plain flour
1 tsp bicarbonate soda
3/4 cup brown sugar (original is castor sugar)
1/4 cup cocoa powder
100g butter, melted
1 egg
3/4 cup plain yoghurt
1/2 cup chocolate milk (original is regular white milk)
1/2 tsp vanilla essence
1/2 cup chocolate chips

Method
1. Preheat oven at 180C
2. Sieve flour, bicarbonate soda and cocoa powder together then stir in sugar
3. Beat egg and vanilla essence together, add in all the wet ingredients to into flour mixture
4. Fold together using a fork until the flour is dampened, but not smooth
5. Spoon mixture evenly into lined or greased muffin tray
6. Bake for 20 mins or until the until skewer comes out clean

Bubor Lambok

This is an easy dish, quite kids friendly provided you don't add too much pepper. I used the slow cooker to make this and it took about 2-3 hrs to get that thick consistency. You can also cook this over the stove if you don't have a slow cooker. To me, using the slow cooker gives a nicer texture to the porridge and hassle free too as I don't have to worry about burning it *chuckle*

The garnishes is really up to you want to add. For me, I just had it with crispy ikan bilis, groundnuts, slices of omelette and prawns with a sprinkle of parsley and fried shallots.

My mom's version uses mince meat, but for mine, I used dried shrimps and dried scallops.


Ingredients
1 cup Thai rice, washed
4-5 cups water
7 cloves garlic
1 onion
1 thumbsize ginger
2 tbsp dried shrimp
2 tbsp dried scallops
2/3 cup coconut milk
pepper
salt

Garnishes
Fried ikan bilis, groundnuts, sliced omelette and cooked prawns


Method
1. Blend garlic, ginger and onion into paste
2. Add rice, water, dried shrimp, dried scallop and blended paste into the slow cooker
3. Stir mixture and turn knob to high
4. Stir porridge every 1 hr and add water if it's too dry
5. Once porridge is thick, add salt & pepper to taste
6. Add coconut milk into porridge and stir till it's well blended and let it cook further for 30-1hr 7. Serve with garnishes

Nasi Briyani

I made this a few weeks ago for one of our weekend meal. I used the Shan brand briyani but I didn't follow the instruction. Instead, I cook the rice using a recipe that I have but the meat gravy I used the one in the package 8-)

The rice is fairly simple to make and tastes real nice. But the colouring isn't so great because I was still pretty new with this.

Ingredients
1kg basmati rice, soaked for 30 minutes and drained
2-3 tsp ghee/butter
1 star anise
2 sticks cinnamon
4 cardamoms
2 stalks lemongrass, bruised
5 pandan leaves, tear the middle and tie into a knot
1/4 cup yoghurt
3 cups evaporated milk
3 cups water
salt
some saffron or use colouring
some toasted almond slivers or cashew nuts + raisins fried in ghee/butter for garnishing

Method
1. Heat ghee, fry the spices till fragrant
2. Add the rice and stir fry for about 2 minutes
3. Transfer everything to the rice cooker
4. Add lemongrass, yoghurt, water, evaporated milk, salt and pandan leaves and stir the mixture
5. Switch on rice cooker and cook
6. Once cooked, sprinkle saffron or colouring to the rice and mix gently
7. Sprinkle toasted nuts and fried raisins and serve