Plain Yam Rice for Bak Kut Teh

Ingredients:

6 cups Rice
6 cups Water
4 tbsp Pork oil
1 bulb Garlic (chopped)
5" long Yam (cut into small cube)
11/2 tsp Salt
2 tbsp Five spice powder
1/2 cup Fried Shallot


1) Wash the rice properly.
2) Heat-up wok, fried the garlic with oil for 1 minute.
3) Add the cut yam before the garlic turning light brown.
4) Stir-fry till tender and the garlic turning light brown.
5) Add the rice and continue stir-frying.
6) Add-in five spice powder & salt.
7) Dish out, cook the rice in rice cooker.
8) Once the rice cooked, add the fried shallot and mixed well.

Pineapple Curry

Ingredients:

800g Pineapple ( 1 ripe pineapple)
Cut into 2cm thickness x 2" chunk

2 tbsp Tamarind paste
5 stalks Daun kesom (leaves only)
200g Coconut milk
1/2 cup Water
2 tbsp Brown sugar
Salt to taste

Spice paste (grounded)
20 Shallots
1cm Turmeric
3 Star anise
2 tbsp Dried chillies
2 tbsp Fresh chillies
2 tbsp Coriander seeds (pan fry in wok before grinding)

1) Stir fry spices over medium flame till aromatic about 15 minutes.
2) Add-in pineapple chunk and continue frying for 2 minutes.
3) Then add-in water & daun kesom, simmer for 10 minutes.
4) Season with tamarind paste, coconut milk, brown sugar & salt.