Eliche with Tuna and Cilantro

It has been awhile since I updated this blog.  So I decided to prepare a simple pasta dish which was shared by my sister a few years back.  I didn't have a written recipe to follow, so I did it from my memory of how I think it was prepared.  The result was delicious, so here goes:

Ingredients

Eliche Pasta (or any pasta of your choice)

Canned Tuna (chunks or flakes in water)

Large Onions

Garlic

Cilantro (Coriander Leaves)

Olive Oil

(Optional)

Chili Powder

Turmeric Powder

Salt (to taste)

Method

Cook pasta according to packet instructions.
(Don't forget to add salt and oil to the water.)

Finely chop onions, garlic and cilantro.

 Place wok on stove.
Add olive oil.
Add chopped garlic.
Turn on the stove.
When using olive oil, light the stove AFTER adding the oil.

 When the garlic appears softened, add the chopped onions.

 Add the chili powder and turmeric powder, if using. 

 When the onions begin to brown, drain the tuna and add to the wok.

 When the tuna is well mixed, add the chopped cilantro.

 Mix well.

 Add the cooked pasta.

 Stir well until the pasta is completely coated with the other ingredients.
Taste for salt before adding any.  (The water to cook the pasta was salted and the canned tuna is also already salted.)

Bon Appetit!
(Enjoy your meal!)

Nasi Kuning (Yellow Rice)

We were having guests for dinner and wanted to cook something different. So we decided to have an Indonesian dish of Nasi Kuning (Yellow Rice) with Ayam Masak Merah (Chicken in Red Gravy), Serunding Kelapa (Spicy Coconut) and Pegedel Udang (Shrimp Cutlets).

Ingrediants for Nasi Kuning:

Long grained rice (basmati is fine)

Ginger + Garlic + Fresh Temuric
(ground to a paste)

Screw Pine (Daun Pandan)
Serai (Lemon Grass)
Daun Limau Purut (Kaffir Lime Leaves)
Cinnamon Bark
(leave whole)

Don't forget:
Salt (to taste)

Butter

Coconut Milk (Santan)

As usual rice to liquid ratio is 2 : 3

Method

Boil water in steamer

Wash and drain rice.
Steam the rice.

Note: The plastic container is for show only (couldn't find a photographable metal one),
you don't want any toxins leaking into your rice from the plastic.

While the rice is steaming, place the coconut milk in another container.
Add ginger/garlic paste.
Add cinnamon bark and other herbs/leaves.
Add butter.

Let it boil.

When it starts to boil, add rice from steamer.

(The rice does not need to be cooked, it only needs to be steamed for the time it takes
to prepare the coconut milk to boil.
You still need to continue cooking the rice later.)

Cook until the liquid has been almost absorbed by the rice.

Transfer to the steamer and continue cooking.

Wash fresh eggs and place in the steamer.
You'll have boiled (or rather steamed) eggs when the rice is done.

Bon Appetite!

(Wait for the chicken, shrimp and coconut side-dishes.)