Monday, October 16, 2006

Curry Rice

1 cup basmati rice
1 cup 1% milk
2 cup water
1 small onion - diced
2 garlic - diced
1 teaspoon ground ginger
1 teaspoon ground tumeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cinnamon
1 floret anise (bunga lawang)
1 cardamon
3 cloves (cengkih)
1 teaspoon curry powder
Pinch of salt
Vegetable oil and 2 teaspoon butter to cook

On the stove, use pot on medium heat to heat the vegetable oil and butter. Fry the onion and garlic. Then add all the other ingredients – tumeric, cumin, coriander, star anise, cloves, cardamon, cinnamon, ginger and curry powder. After 3 minutes, pour in rice. Coat well for 2 minutes. Then add milk and water. Season with salt. Cover on low heat. Garnish with fried red onion (shallot). Serve warm with rendang.

Lemon grass
This is my first time growing lemon grass. I saw Gertrude did very well last year. So, I've decided to give it a try this time. I love the lemony smell of the lemon grass.

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