Malaysian Cooking Event on May 11, 2012

UT Dinner Malaysian Dinner COOK: Kamil Amir

Ashraf Mazlan

Hainanese Chicken Rice Buah melaka (Dessert)

May 11, 2012

Club

Malaysian Dinner COOK:

May 11, 2012

Kamil Amir Ashraf Mazlan MENU Hainanese Chicken Rice Buah melaka (Dessert)

Hainanese Chicken Rice

Hainanese chicken rice originated in China and has been adopted mainly in Malaysia.

Ingredients:

• • • • •

1 whole chicken • 1 head of garlic 1 large ginger • 10 green onion 1 pack fresh red chilli soy sauce rice vinegar

• • • •

1 small pack of Jasmine rice 1 cucumber 1 lettuce 4 tomatoes

Thoroughly clean 1 whole chicken (It is very important not to cut the chicken or tear the skin at this point).

In a food processor, roughly blend 2 green onions, 3 cloves of garlic, 2 inches ginger. Stuff this into the chicken.

Add about 2 tablespoon each of light soy sauce and rice vinegar into the chicken cavity.

Put cold water into pot. Very roughly cut some ginger and spring onions and add to the water.

Put the chicken in, making sure it is fully submerged.

Turn on stove to the highest heat, and wait until it boils.

When water has boiled, reduce the heat to the lowest setting, and cook for 1 hour.

While boiling the chicken, let’s prepare rice!

Roughly mince 2 cloves of garlic and 1 inch of ginger.

Fry them (the best is in chicken fat, second best butter. if you don’t have any use vegetable oil) until very slightly browned.

Add 2 cups of rice and 1 teaspoon of salt. Stir everything together making sure rice is thoroughly mixed with oil, ginger, garlic.

Add chicken broth cooked earlier and cook rice.

After 1 hour,

chicken out a

in a cold bath

5 minutes to cooking.

, take the

and submerge

h for about

o stop the

Carve and serve.

Mix some soy sauce, sesame oil, sugar and salt in a small cup.

Pour this mixture on the chicken and massage it in, making sure all parts of the chicken is covered with this.

Hainanese Chicken Rice

Serve chicken rice with fresh, undressed salad of lettuce, cucumber and tomatoes.

Ginger-garlic Sauce & Chilli Sauce

(1)

Ginger-garlic Sauce - Blend equal amount of garlic and ginger in a food processor.

- Add 1 teaspoon sesame oil and some salt.

- Fry mixture until very slightly browned. Serve.

(1)

(2)

(2)

Chilli Sauce

- Blend, chilli, ginger, salt, sugar, vinegar, some chicken broth (instead of water) in a food processor. Serve.

For soup: - Taste the chicken broth for salt. Serve.

A Small TIP for Cooking

How To Peel Ginger

Easily With A Spoon

:D

Buah melaka

Ingredients for Buah melaka: • Pandan Leaves • 500g of Glutinous Flour • Few sticks of Palm Sugar • 500g of Desiccated Coconut

Use a blender to process a bunch of pandan leaves, adding water.

Strain through a fine sieve to have pandan extract.

Mix glutinous flour with pandan juice.

Roll a dough into a ball. Flatten and place small pieces

of palm sugar.

Roll it again into a ball.

Put the ball into the boiling water slowly.

When it is cooked, it floats up.

Remove the balls with a slotted spoon and shake off the excess water. Place them in dessicated coconut. Roll each of the ball.

The UTDinner Club, a student club at the University of Toronto, is sharing different cultures & foods, experiencing multiculturalism at the university. We exchange various recipes and cooking styles from around the world with students from different ages, countries, and regions.

If you would like to sponsor us for a kitchen space, utensils, ingredients, etc., please contact at utdinnerclub@gmail.com

With the cooperation of many people, the Club has hold a number of cooking events, which are painted with green.

Our mission is to paint this world map with green.

For our cooks and chefs, the club is looking for students or alumni from the countries left in blank as well as from the countries painted in green. If you like cooking, please share your or your family’s recipes with us!

June 16, 2012

UT Dinner

Club

http://utdinner.herobo.com/ Recipes: Kamil Amir & Ashraf Mazlan Photo & Magazine Design Credit: Yayo