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Recipes: rice dish

Quick Tom Yum Fried Rice

Posted on 01 Aug, 2022
Quick Tom Yum Fried Rice

Serves 4


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. 



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 

Chicken Sticky Rice

Posted on 01 Dec, 2020
Chicken Sticky Rice

Prep time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serves: 4

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.