How to cook rice using the finger method!

Method 1(Broken basmati rice)

Method 2(Whole basmati rice)

As you can see in the pictures above, I am using my middle finger to measure the water in the rice cooker. Place the tip of the middle finger into the water stopping right when the tip touches the surface of the rice layer.
Depending on the rice quality, broken basmati rice, Chinese and Thai rice uses METHOD 1. That means water surface must reach somewhere at the middle of the first segment of your middle finger. As for METHOD 2, surface of water reaches right below the crease of the first segment of your middle finger.
Below there is a picture on where the water lever must be.

Coconut Rice / Nasi Lemak

This is also a traditional dish from the Malay culture. Normally its eaten with peanuts, friend anchovies, spicy sauce mostly from onions, and cucumber as shown in the link. Nasi Lemak 

Stick around on how to make the “sambal” for this yummy dish…

Chicken Green Curry

This is the easiest dish that anyone can cook within 30mins. I believe MAE PLOY green curry paste is the best of all and I have not seen any product from Thailand other than this. Make sure you look for coconut milk and not cream. If you were to mistakenly use coconut cream u’ll find white particles floating around the gravy……

You’ll need:

400g	Boneless chicken breast	2	Onions
2”	Ginger	4 nos	Garlic
500ml	Coconut milk	50-60g	Thai curry paste
2 pcs	Kefir lime leaves	2	Tomatoes(cut wedges)
2tbsp	Dark soy sauce	6-7	Half boiled potato
1bunch	Coriander leaves(chop finely)	optional	Green peas/ Capsicum
optional	Thai Aubergines		Salt and sugar

Tomato Rice / Nasi Tomato

Tomato rice is a specialty of Penang, Malaysia. It safe’s  a lot of time to cook other dishes while waiting for this aromatic rice to be done cooking. Enjoy….
Ingredients:

2tbsp	Ghee butter	3-4nos	Garlic
2”	Cinnamon Stick	400g	Basmati rice
1	Star anise	70g	Tomato puree
2	Cloves	125ml	Evaporated milk(Bärenmarke)
2	Onions

Tuna Macaroni Casserole

---

I’m sure everyone has heard of Tuna Macaroni Casserole, just that it has a touch of Thai kick to it. Enjoy!
Ingredients:

1	Onion	2”	Ginger
5nos	Garlic	2tsp	Green curry paste
250g	Macaroni/Gobetti (Barilla)	1bunch	Spring onions
175g	Champignon(thinly sliced)	400g	Tuna in oil
1tbsp	Dark soy sauce	2tbsp	Cornstarch (Hellesoße)
300ml	Milk	1cube	Tom Yum (Knorr)
3~4	Tomatoes(thinly sliced)	200g	grated Gouda cheese
	Salt & Pepper		Sugar

>PREPARE * boil milk in pot, add cornstarch & tom Yum cube.