Recipes: rice dish

Pork chops:

1. Add the lemongrass, eschalot and garlic into a food processor. Pulverise everything into a fine straw and add to a large mixing bowl. (If you don’t have a powerful processor, you can finely slice rings from your lemongrass before chopping it into small pieces. Mince your garlic and finely dice your eshalot)
2. Add the remaining marinade ingredients to the mixing bowl and stir to combine
3. Tenderise pork chops by pounding each side with a meat mallet or the back of a knife. Cut 3-4 slits into the skin side of each chop and place into the marinade. Coat all sides of each pork chop with the marinade then cover and chill overnight.
4. When ready to cook, spray pork chops with oil. Place chops flat, in a single layer in your AirFryer basket*. Air fry for 10 mins on 230C. Turn, then air fry for a further 10 mins**

Spring onion oil

1. Place your spring onions to a heatproof bowl.
2. Add oil to a small skillet and bring to smoking point.
3. Pour the hot oil onto the onions. The onions will spit so be careful. Stir to mix and spoon them onto each pork chop

Enjoy as is or serve with broken rice and a fried egg (com tam) or even eat with rice vermicelli (bun) and salad. Don't forget the fish sauce! (nuoc cham)

* These can also be deep fried, or thrown onto the barbeque as well 

** Turn your chops again and air fry further if you like your chops dark.

Serves 4-8

1. Add the seasoning ingredients into a bowl and stir to mix.

2. In a wok or very large skillet, add oil and SPAM cubes and pan fry on medium heat until golden. Remove the SPAM onto a plate and set aside. Keep all the oil in the wok for the next step.

3. Add onions and garlic to the wok. Fry until fragrant.

4. Add in diced carrot and fry until softened.

5. Add in corn and mix through.

6. Return SPAM to the wok.

7. Add in rice and separate so that there are no clumps, but be careful not to break the rice grains.

8. Add in seasoning sauce and mix through until all grains of rice are coated. Check for seasoning and adjust of necessary. Be mindful that the SPAM is salty and the chilli oil you will be adding is also salty.

9. Add in spring onions and mix through. Turn off the heat.

10. Fry and egg and place the egg on top  of the rice and drizzle with Chilligasm's chilli oil to taste.

Enjoy!

Note: This recipe can be made and frozen (without the fried egg). 

To freeze: 

- Ensure your rice is fully cooled (we cool it in the refidgerator first with the lid off) 

- Store in airtight containers (we pack them according to serving size)

- To reheat, defrost in the fridge the day before and microwave (or microwave on frozen for approximately 6 mins. This will vary depending on your microwave) 

Cook from frozen & do not thaw 

Microwave:

1. Remove meal from cardboard sleeve

2. Microwave on HIGH for 4 minutes and 30 seconds

3. Remove from the microwave. Allow to stand for 1 minute before peling off the film and stirring. 

1. Dice avocado & season with salt and pepper

2. Add 1 tablespoon of Chilligasm's chilli oil into a hot pan.

3. Crack in two eggs and fry to your liking

4. Slightly peel open rice and microwave for 1:30 seconds (we promise, this instant rice is delicious and fluffy!!)

5. Transfer rice into a bowl

6. Place avocado on top of the rice and add the fried eggs. 

7. Garnish with shallots

Enjoy!!

Serves 4

Prawns:

1. Place the prawns, oil & salt into a medium sized bowl & mix until well combined 

2. Heat a large wok and add in the prawns, ensuring the pan is not overcrowded (cook in batches if necessary) 

3. Once the prawns start to colour, flip over to the other side. Remove from pan and set aside. 

Rice:

1. Reheat your work and add in oil. 

2. Add in eschalot and garlic. Saute until fragrant 

3. Add in tom yum paste (adjust according to taste) and fry until fragrant 

4. Add in day old rice, breaking up the grains as you go. Make sure the rice is evenly coasted with eschalot, garlic and paste. 

5. Add in pineapple*,corn & lime leaves and stir through **

6. Taste the rice with fish sauce ot sugar if necessary

7. Return the prawns to the pan and mix through. Alternatively, you can garnish your rice by placing the prawns on top. 

* Fresh pineapple can be substitued with canned pineappl

** If adding frozen peas, stir in with corn kernels 

1. Wash glutinous rice and soak at least 2 hours before cooking.                                     

2. Finely chop garlic and 1 clove of eschalot. Thinly slice the rest of eschalot and shallot and set aside.                                    

3. In a medium bowl, add chicken, 1 teaspoon of garlic, 1 teaspoon of sliced eschalot, cooking wine, five spice powder, fish sauce and 1 tbsp oyster sauce, sesame oil and 1/2 tbsp sugar. Mix well to combine and let it marinade for 1 hour.

4. Take glutinous rice out and drain well. Add glutinous rice to steamer on medium high heat, add salt and stir evenly. Steam for about 10 minutes. When it turns soft and sticky, add coconut cream into sticky rice and stir evenly to combine and cook for another 5 minutes. Make sure glutinous rice is not too mushy or too dry.

5. (Fried Eschalot) In a saucepan on medium heat, add 1/2 tbsp of oil. Once the oil is heated, add sliced eschalot and fry it. When eschalot turns golden brown, turn off the heat and set aside.                                                                            

6. (Shallot Oil) In a saucepan on medium heat, add the remaning oil. Once the oil is heated, add shallot in and quickly stir for 15 seconds and then add a pinch of salt and pepper. Turn off the heat and set aside.

7. (Sauce) In a small pan on medium heat, add oil, the remaning garlic, chopped eschalot and fry until fragrant. Add soysauce, chilli sauce, oyster sauce, sugar, chicken powder and mix well to combine. Turn off the heat and aside.           

8. Turn oven on 180 degree, grill the chicken for 30 minutes.                                    

9. Remove chicken from the oven and rest it. Then cut chicken into small pieces.

10. Place sticky rice on a plate. Place pate, shallot oil, sauce, fried eschalot and chicken on the top.