Pilaf Rice

Serve 7 to 8

Ingredients:
Balsmatic Rice 3 cups
Celery stalk 2 (or Small Onion 2)
Thyme Sprig 2
Bay leave 1
Butter 25g
White and Black Pepper to taste
Salt to taste

Steps:
1. Wash balsmatic rice and fill up rice cooker with water (4.5 to 5 cups of water for 3 cups of balmastic rice).
2. Chopped celery (or onion) into bit sizes.
3. Melt butter till foamy and add in chopped celery (or onion).
4. When celery (or onion) is brown, add white and black pepper and salt to preference.
5. Add in thyme and bay leave and off fire.
6. Transfer the celery (or onion), melted butter and herbs into rice cooker.
7. Cook as usual white rice.
8. Gently stir the rice when cooked.

Thai Olive Fried Rice

Serve 4

Ingredients:
·         Cooked white or brown rice (enough for 5 pax – loosen the rice to remove lump before frying)

·         Garlic x 3 (chopped)
·         Big Onion x 1 or 1.5 depending on the size (chopped)
·         Olive x 2 (chopped info tiny bits)

·         小白菜 x 4 stalks (cut into 1.5 cm and separate the stems from the leaves)
·         Chicken breast or thigh x 1.5 (cut into big cubes about 1 cm and marinate with fish sauce and pepper)

(For seasoning)
·         Dark soy sauce
·         Coarse Black and Ground White Pepper
·         Fish Sauce

(For serving)
·         Roasted cashew nut
·         Chilli padi (cut into tiny pieces) - optional
·         Thai lime (cut into tiny cubes – optional


Steps:
1)    Fried garlic and onion; half way through add olive to fry till fragrance.
2)    Add chicken cubes and continued to fry till half cooked.
3)    Add vegetable stem and fry for a while and add cooked rice.
4)    Fry till even add the leaves follow by seasoning and continue to fry.
5)    Season to taste and serve with the garnish as mentioned.

*Tips: Add more black coarse pepper upon serving according to individual preference.