Herbal Rice

One dish rice with all the flavourful ingredients without overpowering the mixture.

This traditional Malay herbal rice (Nasi Ulam) and in the Peranakan culture is normally served at special occasions such as birthdays and Chinese Lunar New Year.

During my late grandma days, Ikan Selar (Yellow Tail Scad) is used to prepare this dish and I dislike the tiny bones in this fish.

I discovered using Leather Jacket is the best. Fleshy meat and less bones.


Cooked rice (overnight rice).

I used pandan Basmati rice which is even more flavourful.


Pan fried the Leatherjacket fish until nicely browned.

Leave it to cool and debone and flake the fish.


Inorder not to overpower the herbal combination, I used only chopped mint leaves, lemongrass (outer layer peeled)   and turmeric flower.


In a large mixing bowl add the ingredients together with salt to taste.


Served warm.

Garnished with a generous amount of deep fried shallots.


Interested to know more recipes on preparing different types of rice dishes, check out this link.






Eight Treasure Glutinous Rice


1 cup glutinous rice (preferably soaked overnight)

1 packet split mung bean (soaked at least six hours)


2 sprigs dried Lotus Leaves (soaked to softened and dry)

Chicken stock

The eight treasures comprises of (1) Gingko Nuts (2) Black Fungus (3) White Fungus) (4) Red dates (5) Dried Shiitake Mushrooms (6) Button Mushrooms (7) Boiled Chestnuts (8) Dried scallops (not included in this photo)



Oyster sauce, superior light and dark soy sauce, sugar, salt and required amount of chicken stock to cook the glutinous rice.


Heat wok with some cooking oil and fry all the above ingredients, glutinous rice, mung beans and chicken stock.

Fry until the rice becomes slightly softened.

Spread the lotus leaves on a big plate and pour all the ingredients and wrapped them together like a parcel.


Steam the parcel  until the rice and mung bean are fully cooked.

You may need to add additional chicken stock to softened the rice and mung bean.

Served hot.



Check out this link for various methods of preparing rice.


If you are interested to know more about the Wonder of Lotus.

Check out my nature blog for beautiful photos of this wonder plant.





Purple Cauliflower Rice


Cauliflower rice is now the popular grain free alternative to rice. In fact riced cauliflower can be used as a standalone dish with low calories and carbohydrate counts.

Preparing this riced veggy is pretty simple.


1 medium head cauliflower (purple)


15 to 20 de-shelled and de-veined fresh prawns

Unsalted butter

Salt and pepper to taste

Chopped Scallions

Deep fried shallots


Cut the cauliflower head into quarters and then trim out the inner core from each quarter.

With your hands, break apart the cauliflower into large florets including the tender core.

Chopped the cauliflower until its completely broken down or to your desired size.


Warm a tablespoon of unsalted butter into a medium size pan over medium heat.

Add the chopped cauliflower and sprinkle with a little salt and pepper.

Cover and cook for about 8 to 10 minutes until the cauliflower is tender or to your desired texture.

Cook the prawns separately and add into the cauliflower rice.

Its best to serve this dish immediately.

Garnished the rice with  chopped scallions and deep fried shallots.



Check out this link for more interesting rice dishes.


Auspicious Creations for Chinese New Year


“Lap Mei” commonly interpreted as “lap” for waxed and “mei” as aroma.

These waxed duck leg with skin and fat wrapped is soaked in oil to preserve the fats melted during storage.

A¬†“must have” ingredient for a yummy claypot of Lap Mei Fun.



2 medium size waxed duck


2 pieces Chinese pork sausage (sliced)

Bunch of Romaine Lettuces


2 tablespoons Superior Dark Soy Sauce

1 tablespoon Sesame Cooking Oil

Chopped Cilantros and deep fried shallots as garnishing



Blanched the waxed duck to remove the excess fats for about 2 minutes.

Drain and cut the duck meat into slices.


Washed and drained rice.

Heat up the chicken stock with rice in the claypot and mixed well.

Remember to stir to ensure the rice does not stick to the claypot.

Cooked the rice until the liquid is almost absorbed into the rice and place the assorted meat on top of the rice.

Simmer over low fire and add your desired seasoning and mixed well.


You can either cooked your selected vegetable abou t 5 to 8 minutes before switching off the fire or blanch the vegetable and add to the rice before serving.

There is some crusty but not burned rice at the bottom of this claypot.



For more interesting rice dishes, check out at this link.


Fluffy Yam Rice with Dried Oysters


Dried oysters also a delicacy are commonly used during Chinese New Year because the word “hou si” sounds auspicious in Cantonese.

Surprisingly as I was cleaning up the refrigerator I found about a dozen pieces of huge dried oysters in good condition and decided to cook it for dinner.

Serving for 4 to 5


Half fluffy yam

10 to 12 pieces semi dried big oysters

Medium strip fresh pork loin sliced thinly.

2 cups of rice

2 tablespoons Premium Oyster Sauce

1 teaspoon coarse sugar

1 teaspoon Sesame Oil

1 tablespoon Superior Dark Soy Sauce

1.1/2 bowl home prepared chicken stock


Peeled and diced the yam into cubes.

Soak the semi dried oysters to soften.

Wash the rice and set aside.

In a wok, heat some minced garlic and fry till fragrant.

Add the sliced pork and soaked oysters and mixed together.

When the meat is semi cooked, add the yam cubes and the rice together with premium oyster sauce, sugar and about one and half rice bowl of home prepared stock and mix well.

Leave all the ingredients to simmer for about 5 to 8 minutes.

Adjust the seasoning if required before transferring to the rice cooker to cook thoroughly.

Stir the yam rice in the rice cooker to prevent it from burning.

Once done, leave the yam rice on preheat mode for about 10 minutes before switching off completely.

Preheat the yam rice before serving.

Garnished with fried shallots.


Check out at this link for various methods of preparing rice.