Khao mok gai chicken Briyani rice

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As an Indian, I’ve did many types of Briyani in Indian versions. Few Briyani types are more tricky to get the perfect tasty rice at all time. More over, those are various upon their cooking methods and ingredients too. Since, I like to explore on foods, today I’ve cooked chicken Briyani rice in Thai version, which known as Khao Mok Gai. It is very popular rice dish which you can find at all the time in Bangkok,Thailand.  It is very tasty and aromatic dish ever that I’ve made before this. Those roasted and ground spices made this dish so aromatic and flavoured. The tendency of the chicken pieces were so perfectly done with special ingredients that I used in.Just few ingredients I’ve grinned instead of pounding, but it doesn’t change the taste at all.  Literally this was my first time of cooking for this dish. I am so amazed once it’s turned out well with such a spiced flavory rice and perfect cooked tenderly chicken. So yummy...As a side dish, I’ve made Raita (oni...
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Stir-fried water spinach with shrimp paste...recipe

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Well,first I would like to give a small brief on Water spinach. It's commonly known as 'kangkung' (Malay language) in Malaysia. This vegetable growns naturally in waterways such as in paddy fields. 

It's very much popular in South East Asia cooking. More likely to say that it's famous in some of specific dishes such as 'kangkung belacan goreng' (stir-fry) and 'Nasi goreng kampung'( fried rice)

Today I made this stir fried kangkung belacan for my family dinner. My kids love to eat just with plain rice. Let me explain about the 'belacan' that I mentioned earlier. Belacan is a fermented ground shrimp that has high pungency flavour. 

It's very popular flavour that must includes into all Malaysian cuisines. There are certain people omit it due to its strong smell. Kangkung belacan stir fry only needs few items such as hot chilies,garlics and onion. 

Ingredients 
Water spinach - 1 bundle (10 stalks) washed,halved(split the stem half, just left uncut leaves)and chopped in 2" size.
Garlics - 5-6
Onion - 1 
Hot chilies - 2-3 nos
Shrimp paste - 1/2 tsp
Salt
Oil 

Preparation 
1. Pound together with garlic,onion and hot chilies into semi smashed paste.
2. Heat oil in a pan. Sauté smashed paste and shrimp paste til turn golden brown.
3. Then throw in water spinach and stir well.
4. Add salt for taste. Just need few seconds to stir in high flame and turn off stove. Serve with white rice.

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