How To Keep Your Fish From Sticking On The Pan

Frying fish is not as easy as it seems. It looks easy, but sometimes the fish you fry is just stuck on the pan and then destroyed into pieces when you try to pick it up. But you can try put a teaspoon of salt into the oil in the pan, and leave it for a couple of minutes before you heat and use it to fry fish.

Nasi Minyak/Oily Rice

For 4 servings.

Ingredients:

• 500 grams of rice, washed and drained.
• 3 cm of cinnamon.
• 2 grains of cardamom.
• 1/4 grains of nutmeg.
• 1/2 teaspoon of pepper powder.
• 1 stalk of lemongrass, crushed.
• 350 cc of water.
• 1 teaspoon of coriander, toasted and crushed.
• Salt.
• 2 tablespoons of oil.
• 2 tablespoons of fried onions (slice and fry).
• 35 grams of raisins, washed and drained.
• 200 grams of clean pineapple, thinly sliced.

Preparations:

1. Heat the oil, to saute all the spices until they smells good.
2. Pour water, stir, put the rice in. 
3. Stir the mixture until the water dried.
4. Lift, then steam until the rice cooked.
5. Serve with fried onions, raisins and pineapple slices. 

Oriental Rice

For 4 portion.

Ingredients:

• 200 grams of rice, washed and drained.
• 75 grams of glutinous rice, soak for 30 minutes.
• 1 tablespoon of kikoman.
• 2 tablespoons of margarine. Separate into two parts.
• 7 pieces of red onions, chopped.
• 350 cc of broth.
• 350 grams of chicken fillets, thinly sliced.
• 1 teaspoon of garlic, finely chopped.
• 1,5 tablespoon of ginger, grated.
• 1 teaspoon of kikoman soy sauce.
• 2 teaspoon of roasted sesame seeds.

Preparations:

1. Steam rice and sticky rice together, until half cooked. Mix rice and sticky rice with one part of margarine, onion and broth. Steam until the rice mixture cooked. 
2. Heat the other part of margarine, then saute the garlic and ginger until you smell the nice fragrant.
3. Put the meat in, stir well until the color changes. Pour kikoman soy sauce.
4. Lift the rice, sprinkle it with the roasted sesame seeds.
5. Serve rice with stir fry meat.

Green Rice

For 4 portion.

Ingredients:

• 500 grams of rice.
• 750 cc of boiling water. 
• 30 cc of liquid part of pandan leaves and suji leaves (3 pandan leaves and 3 suji leaves mashed and strained). 
• 2 tablespoons of fried onions (slice then fry), for topping.

Preparations:

1. Put the rice into the cooking pot. Add boiling water and the pandan leaves and suji leaves liquid.
2. Boil the rice until it is half cooked. 
3. Steam the rice in a steamer pan, until it is cooked.
4. Serve with fried onions sprinkle.