Get Your Jelly On – Day 2 : Yellow Sticky Rice, Curry Chicken & Potato and Boiled Egg on Pyramid

mycookinghut October 2, 2011
yellow-sticky-rice-curry-chicken-copy

Into the 2nd day of the Royal Selangor – Get Your Jelly On – 30-day Challenge! I practically spent almost the whole Saturday testing out a few ways to use the Royal Selangor Pewter Jelly Mould. To my surprise, I thoroughly enjoyed it! From time to time, new ideas just came to my mind. I made sure that I noted down when they were still fresh. Though I am not good in drawing, I tempted to sketch how I would like some to look like. I just hope that I don’t dream about jelly mould since I have been using it quite a lot now and that I will be able to achieve what I wanted to.

royal-selangor-pewter-jelly-mould

Though, there was a failure yesterday but it doesn’t make me feel like giving up. Instead, it made me more keen to find out what went wrong and to try again. Hopefully a more practice will help me to achieve what I want to.

Anyway, I hope you like the previous recipe – Spotted Dick, which I gathered the title has gained quite a fair bit of attention. I laughed when I saw one of the comments – specifically on how careful one has to think before saying liking or loving spotted dick! 😀 Anyway, it’s a good laugh!

Today, I decided to use the the jelly mould to construct a pyramid of yellow sticky rice, layered with curry chicken & potato and finished off the base with a few slices of hard boiled egg. You may be thinking these 3 ingredients are familiar. Yes, this dish is put together based on the idea of baby’s full moon celebration. It is a Chinese culture that is practised when a newborn is born and has reached one month old. The parents will give packages/presents to friends and families as a way to celebrate the occasion.

Usually given away in a package, it consists of yellow turmeric rice (nasi kunyit), red-tinted hard boiled eggs and curry chicken. Some also come with Malaysian sweet/cake called red glutinous rice cake (kuih ang koo). Red colours is associated with luck and happiness. The rounded shape of the eggs symbolises harmony, unity and new life. I saw quite a number of websites based in Malaysia that sell different packages. Have a look here to see how they look like.

If you like spicy food, I think you will like this. The curry chicken & potato is a dried version (without gravy/sauce), which goes pretty well. 😉

 

Yellow Sticky Rice, Curry Chicken & Potato and Boiled Eggs

Yield: 2 persons

Ingredients:

Yellow sticky rice:
100g rice
1 tsp ground turmeric
6 tbsp water
salt & pepper

Caramelised onion:
1 tsp sunflower oil
1 small onion, cut into rings
1/2 tsp sugar
1/4 tsp ground cayenne pepper

Curry chicken & potato:
2 tsp sunflower oil
1 garlic clove, chopped
2 small potatoes, peeled and cut into cubes
2 chicken breast, cut into cubes
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp chilli powder
1/4 tsp ground ginger
50-60ml water or chicken stock
a pinch of salt

Garnish:
1 hard boiled egg, sliced

Method:

1. Rinse the rice and cover with water to soak for 30 minutes. Rinse, drain and transfer to a bowl. Add the ground turmeric and season with salt and pepper.

2. Lay a piece of grease proof paper on a bamboo steamed. Transfer the rice to the steamer, use the back of the spoon to evenly spread the rice. Bring a saucepan (big enough for the bamboo steamer to sit on) of water to the boil and place the steamer on top. Drizzle 3 tbsp of water and put the lid on, steam for about 20-25 minutes until all the grains are cooked through. 10 minutes into the steaming time, sprinkle over the rest of the water. Once cooked, set aside and keep warm.

3. In a pan over medium heat, put the oil and slowly cook the onions until soft and translucent. Then, add the sugar and cayenne pepper, stir to combine. Set aside and keep warm.

4. In a new pan over medium-high heat, put the oil and add the garlic. Cook for 1-2 minutes until fragrant and not coloured. Add the potatoes and cook for about 10 minutes or until cooked through and soft. Tip in the chicken, cook for 5 minutes or until it becomes opaque. Add the cumin, coriander, chilli powder, ground ginger and season with salt. Stir to combine. Pour in the water or chicken stock, bring it to the boil for a few seconds and let simmer for about 3-4 minutes or until the liquid has evaporated and sauce has thickened. Set aside and keep warm.

5. To assemble, take the jelly mould, scoop a teaspoon of caramelised of onion, use the back of the spoon to firmly press against the mould, make sure it gets really compact. Then, scoop 2 tsp of the yellow sticky rice and smooth it using the back of the spoon and press to make sure it gets really compact. Put 3-4 tsp of curry chicken & potato, then layer another 3 tsp of rice and finish off with more curry chicken & potato.

6. Arrange the sliced eggs on a plate. Use a knife to slowly run around the mould to loosen then turn out on top of the sliced eggs.