Coconut rice with chicken gravy and pickled baby radish recipe

Coconut rice (Ohn htamin) which is commonly paired with gravy dish (sibyan hin) is one of my favourites among many other dishes that my mother cooked for us. It is tasty yet simple to prepare but I must admit I have not try cooking this dish before. So let me just share my mother’s recipe.

Coconut rice recipe

170g of freshly grated coconut
3 cups of rice
Add rice and coconut juice to the rice cooker and cook. Please note that the amount of coconut juice added is the same as the amount of water added for normal cooking.

During the cooking process, remember to give it a stir at least two or three times as this would prevent lump of coconut cream forming at the top.

Chicken gravy recipe

Heat oil in the cooking vessel over a medium heat. Add the red onions, garlic and ginger paste to the heated oil. Add red chilli powder and stir well. Let it cook for about five minutes.
Marinate chicken pieces with salt, mono sodium glutamate and turmeric powder. Add the marinated chicken to the gravy and stir well. Cover with the lid and let it cook for about 5-8 minutes over a medium heat. Add ½ a cup of water and stir. Then cover with the lid and continue cooking for another 15-20 minutes before adding masala. Cover and let it simmer for 5-8 minutes and its done! Usually it is ready when the oil has separated from the gravy.

Radish pickle recipe

Wash and slice the radish on both sides. Sprinkle salt and marinate for about 20 minutes. Then drain the radish thoroughly and add 2 tablespoons of artificial white vinegar. Add the fried crispy onions, a little bit of oil as well as sprinkle toasted sesame seeds.

Mum's coconut rice set meal :)

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Bitter Gourd with Pork

Cooking Time : 30-40 minutes
Serves : 2-3

Ingredients
500g baby bitter gourd (kyet hin ga thee)
pork (I used left over marinated pork, you can substitute with your choice of meat(e.g chicken will take shorter time to cook))
a spoonful of pounded dried shrimps
2 red onions, finely chopped
4 garlic cloves, finely chopped
1/4 tablespoon red chilli powder
1/4 tablespoon ground turmeric
1/4 tablespoon dark soya sauce
seasons to taste

Method

Cut the bitter gourd into half and remove the seeds using a teaspoon.

Then sliced them approximately 1/2cm in thickness.

Add 1/4 tablespoon of salt in a big bowl of water and add the bitter gourd slices in it while preparing the rest of the ingredients.

Heat oil in the saucepan over a medium heat. Put marinated pork into the hot oil and stir occasionally. Once the meat has turned white in colour, remove the pork from the oil.

Then add onions, garlic, turmeric and red chilli powder to the remaining oil. Stir frequently until the mixture has turned reddish brown. Add pounded dried shrimps and bitter gourd into the saucepan. Give it a quick stir then add the water. Cover and cook for about 5 minutes before adding back the pork pieces into saucepan. Spread dark soya sauce over and give it a good stir. Cover and simmer for another 10-15 minutes. Occasionally stirring the mixture until the liquid has reduced and it is ready.

Enjoy! Oh wait, let me get a plate of steaming rice to go with this.

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