Khao Mok Chicken Rice Set
1 hour 20 minutes
1 Serving
Khao Mok Chicken is a Thai variant of chicken biryani which is perfectly marinated meat perched on flavour-packed savoury rice. The dish is perfectly served with freshly cut tomatoes, cucumbers and Thai chili sauce.
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- Khao Mok Rice
- Herb Roasted Chicken
- Fresh Vegetables with Thai Chili Sauce
- Chicken Neck Soup
- Strawberry Lassi
Nutrition Value in 1 Serving
Calories
533 kcal
Carbohydrate
77.2 g
Fat
10.6 g
Protein
32.2 g
- Khao Mok Rice
- Herb Roasted Chicken
- Fresh Vegetables with Thai Chili Sauce
- Chicken Neck Soup
- Strawberry Lassi
Nutrition Value in 1 Serving
Calories
634 kcal
Carbohydrate
94.7 g
Fat
10.6 g
Protein
39.9 g
- Khao Mok Rice
- Herb Roasted Chicken
- Fresh Vegetables with Thai Chili Sauce
- Chicken Neck Soup
- Strawberry Lassi
Nutrition Value in 1 Serving
Calories
775 kcal
Carbohydrate
121.9 g
Fat
10.6 g
Protein
48.2 g
Khao Mok Rice (6pax)
Ingredients:
| 2 tsp | Cooking oil |
| 1 cup | Basmathi rice, washed and toss |
| 2½ cup | Water |
| 1¼ tbsp | TUMIX® Chicken Stock Seasoning |
| 1 no | Tomato, cubed (garnish) |
| 1 tsp | Salt, if needed |
Ingredients A: aromatic
| 1 pc | Cinnamon stick |
| 1 pc | Star anise |
| 4 pcs | Cardamom pod |
| 3 pcs | Cloved |
| 1 no | Shallot, sliced |
| 3 pips | Garlic, sliced |
| 1 inch | Ginger, sliced |
| 2 stalks | Coriander leaves roots, washed |
Ingredients B: mix well
| 1 tbsp | Kurma spice powder |
| 1½ tsp | Chicken curry powder |
| 1½ tsp | Coriander powder |
| 3/4 tsp | Fennel seed powder |
| 3/4 tsp | Turmeric powder |
| 1/4 cup | Water |
- Heat the cooking oil, add in ingredient (A). Stir-fry until brown and the smell of aromatic rises.
- Add in ingredient paste (B), fry until the oil separates. Add the rice and stir for 2-3 minutes, until well coated.
- Add in water and season with TUMIX® and salt.
- Transfer to a rice cooker and wait until the rice is cooked.
- After the rice is cooked, let the rice be dry and lukewarm before fluffing it. Garnish it with tomato cubed.
Herb Roasted Chicken
Ingredients A: boil
| 1 litre | Water |
| 80 g | Chicken cut, whole leg |
| 1 inch | Ginger, sliced |
| 2 pips | Garlic, sliced |
Ingredients B: marination
| 1 tsp | Cumin seed |
| 1 tsp | Fennel seed |
| 2 tsp | Coriander seed |
| 1 tsp | Turmeric powder |
| 2 pips | Garlic, minced |
| 1 inch | Ginger |
| 1/2 tsp | Salt |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tbsp | AJI-NO-MOTO® |
| 1 tsp | Cooking oil |
- Boil chicken with all ingredients (A). After the chicken is half cooked, take it out and dry it. Reserve the boiling water for soup later.
- In a pan, sauté the cumin seed, fennel seed and coriander seed without oil until fragrant. Let it cool for a while.
- In a dry blender, blend all the ingredients (B) except oil. Add cooking oil to the mixed spices to form a paste and marinate the chicken.
- Marinate the chicken for at least 15- 30 minutes.
- Lightly oil the roasting pan and roast your chicken for 10-15 minutes or internally cooked.
- Ready to serve.
Fresh Vegetables with Thai Chili Sauce
Ingredients A: Thai chili sauce
| 3 pcs | Red chili, seedless |
| 2 pcs | Bird's eye chili |
| 2 pips | Garlic |
| 1/2 no | Shallot |
| 1 inch | Ginger |
| 1/2 no | Tomato |
| 1 cup | Water |
| 1 string | Coriander leaves roots, washed |
| 1 tbsp | Chili sauce |
| 1 tsp | Fish sauce |
| 1 tsp | Calamansi juice |
| 1½ tsp | AJI-NO-MOTO® |
| 1 tbsp | Corn flour diluted with ½ cup of water |
| 1 string | Coriander leaves, sliced |
| 1 sachet | Pal Sweet® Sweetener |
Ingredients B: fresh vegetable
| 1/2 pc | Cucumber, seedless and cut lengthwise |
| 1 no | Tomato, cut wedges |
| 2 strands | Green leaf lettuce |
| 1 spring | Ulam raja |
- For the Thai chili sauce, roughly chop the red chili, bird eyes chili, garlic, shallot, ginger and tomato. Then grind coarsely in a blender with water.
- Put the blended ingredients in the pot with coriander root, chili sauce and fish sauce, cook until it boils.
- Add calamansi juice and season with AJI-NO-MOTO®.
- To thicken the sauce, add little by little the cornstarch mixture until thick.
- When the sauce has thickened, sprinkle coriander slices. Turn off the fire and add in Pal Sweet® Sweetener, stir well and serve.
Chicken Neck Soup
Ingredients A: aromatic
| 2 pips | Garlic, sliced |
| 1/2 pc | Shallot, sliced |
| 1 pc | Lemongrass, bruised |
| 1 pc | Kaffir lime leaves |
| 1 pc | Bouquet garni, spice bag |
| 2 pcs | Bird eyes chili |
Ingredients B:
| 400 ml | Chicken broth |
| 40 g | Chicken neck |
| 15 g | Carrot, cubed |
| 15 g | Celery, cubed |
| 10 g | Seri-Aji® Chicken Soup Seasoning 20g |
| 1 tsp | Fried shallot |
| 5 g | Coriander leaves |
- Heat the chicken broth, chicken neck and aromatic ingredients in a pot.
- Add Seri-Aji®, let it simmer for 10 minutes over low heat.
- Add carrot and celery, boil until the vegetables are tender.
- Garnish with fried shallot and coriander leaves.
- Ready to serve.
Strawberry Lassi
Ingredients:
| 60 g | Strawberry |
| 30 g | Plain yogurt |
| 1/4 cup | Low fat milk |
| 100 g | Crushed ice |
| 1 sachet | Pal Sweet® Sweetener |
- Add all the ingredients in a blender and blend it to a smoothie consistency.
- Served it cold.
Khao Mok Rice (4pax)
Ingredients:
| 2 tsp | Cooking oil |
| 1 cup | Basmathi rice, washed and toss |
| 2½ cup | Water |
| 1¼ tbsp | TUMIX® Chicken Stock Seasoning |
| 1 no | Tomato, cubed (garnish) |
| 1 tsp | Salt, if needed |
Ingredients A: aromatic
| 1 pc | Cinnamon stick |
| 1 pc | Star anise |
| 4 pcs | Cardamom pod |
| 3 pcs | Cloved |
| 1 no | Shallot, sliced |
| 3 pips | Garlic, sliced |
| 1 inch | Ginger, sliced |
| 2 stalks | Coriander leaves roots, washed |
Ingredients B: mix well
| 1 tbsp | Kurma spice powder |
| 1½ tsp | Chicken curry powder |
| 1½ tsp | Coriander powder |
| 3/4 tsp | Fennel seed powder |
| 3/4 tsp | Turmeric powder |
| 1/4 cup | Water |
- Heat the cooking oil, add in ingredient (A). Stir-fry until brown and the smell of aromatic rises.
- Add in ingredient paste (B), fry until the oil separates. Add the rice and stir for 2-3 minutes, until well coated.
- Add in water and season with TUMIX® and salt.
- Transfer to a rice cooker and wait until the rice is cooked.
- After the rice is cooked, let the rice be dry and lukewarm before fluffing it. Garnish it with tomato cubed.
Herb Roasted Chicken
Ingredients A: boil
| 1 litre | Water |
| 120 g | Chicken cut, whole leg |
| 1 inch | Ginger, sliced |
| 2 pips | Garlic, sliced |
Ingredients B: marination
| 1 tsp | Cumin seed |
| 1 tsp | Fennel seed |
| 2 tsp | Coriander seed |
| 1 tsp | Turmeric powder |
| 2 pips | Garlic, minced |
| 1 inch | Ginger |
| 1/2 tsp | Salt |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tbsp | AJI-NO-MOTO® |
| 1 tsp | Cooking oil |
- Boil chicken with all ingredients (A). After the chicken is half cooked, take it out and dry it. Reserve the boiling water for soup later.
- In a pan, sauté the cumin seed, fennel seed and coriander seed without oil until fragrant. Let it cool for a while.
- In a dry blender, blend all the ingredients (B) except oil. Add cooking oil to the mixed spices to form a paste and marinate the chicken.
- Marinate the chicken for at least 15- 30 minutes.
- Lightly oil the roasting pan and roast your chicken for 10-15 minutes or internally cooked.
- Ready to serve.
Fresh Vegetables with Thai Chili Sauce
Ingredients A: Thai chili sauce
| 3 pcs | Red chili, seedless |
| 2 pcs | Bird's eye chili |
| 2 pips | Garlic |
| 1/2 no | Shallot |
| 1 inch | Ginger |
| 1/2 no | Tomato |
| 1 cup | Water |
| 1 string | Coriander leaves roots, washed |
| 1 tbsp | Chili sauce |
| 1 tsp | Fish sauce |
| 1 tsp | Calamansi juice |
| 1½ tsp | AJI-NO-MOTO® |
| 1 tbsp | Corn flour diluted with ½ cup of water |
| 1 string | Coriander leaves, sliced |
| 1 sachet | Pal Sweet® Sweetener |
Ingredients B: fresh vegetable
| 1/2 pc | Cucumber, seedless and cut lengthwise |
| 1 no | Tomato, cut wedges |
| 2 strands | Green leaf lettuce |
| 1 spring | Ulam raja |
- For the Thai chili sauce, roughly chop the red chili, bird eyes chili, garlic, shallot, ginger and tomato. Then grind coarsely in a blender with water.
- Put the blended ingredients in the pot with coriander root, chili sauce and fish sauce, cook until it boils.
- Add calamansi juice and season with AJI-NO-MOTO®.
- To thicken the sauce, add little by little the cornstarch mixture until thick.
- When the sauce has thickened, sprinkle coriander slices. Turn off the fire and add in Pal Sweet® Sweetener, stir well and serve.
Chicken Neck Soup
Ingredients A: aromatic
| 2 pips | Garlic, sliced |
| 1/2 pc | Shallot, sliced |
| 1 pc | Lemongrass, bruised |
| 1 pc | Kaffir lime leaves |
| 1 pc | Bouquet garni, spice bag |
| 2 pcs | Bird eyes chili |
Ingredients B:
| 400 ml | Chicken broth |
| 40 g | Chicken neck |
| 15 g | Carrot, cubed |
| 15 g | Celery, cubed |
| 10 g | Seri-Aji® Chicken Soup Seasoning 20g |
| 1 tsp | Fried shallot |
| 5 g | Coriander leaves |
- Heat the chicken broth, chicken neck and aromatic ingredients in a pot.
- Add Seri-Aji®, let it simmer for 10 minutes over low heat.
- Add carrot and celery, boil until the vegetables are tender.
- Garnish with fried shallot and coriander leaves.
- Ready to serve.
Strawberry Lassi
Ingredients:
| 60 g | Strawberry |
| 30 g | Plain yogurt |
| 1/4 cup | Low fat milk |
| 100 g | Crushed ice |
| 1 sachet | Pal Sweet® Sweetener |
- Add all the ingredients in a blender and blend it to a smoothie consistency.
- Served it cold.
Khao Mok Rice (2pax)
Ingredients:
| 2 tsp | Cooking oil |
| 1 cup | Basmathi rice, washed and toss |
| 2½ cup | Water |
| 1¼ tbsp | TUMIX® Chicken Stock Seasoning |
| 1 no | Tomato, cubed (garnish) |
| 1 tsp | Salt, if needed |
Ingredients A: aromatic
| 1 pc | Cinnamon stick |
| 1 pc | Star anise |
| 4 pcs | Cardamom pod |
| 3 pcs | Cloved |
| 1 no | Shallot, sliced |
| 3 pips | Garlic, sliced |
| 1 inch | Ginger, sliced |
| 2 stalks | Coriander leaves roots, washed |
Ingredients B: mix well
| 1 tbsp | Kurma spice powder |
| 1½ tsp | Chicken curry powder |
| 1½ tsp | Coriander powder |
| 3/4 tsp | Fennel seed powder |
| 3/4 tsp | Turmeric powder |
| 1/4 cup | Water |
- Heat the cooking oil, add in ingredient (A). Stir-fry until brown and the smell of aromatic rises.
- Add in ingredient paste (B), fry until the oil separates. Add the rice and stir for 2-3 minutes, until well coated.
- Add in water and season with TUMIX® and salt.
- Transfer to a rice cooker and wait until the rice is cooked.
- After the rice is cooked, let the rice be dry and lukewarm before fluffing it. Garnish it with tomato cubed.
Herb Roasted Chicken
Ingredients A: boil
| 1 litre | Water |
| 160 g | Chicken cut, whole leg |
| 1 inch | Ginger, sliced |
| 2 pips | Garlic, sliced |
Ingredients B: marination
| 1 tsp | Cumin seed |
| 1 tsp | Fennel seed |
| 2 tsp | Coriander seed |
| 1 tsp | Turmeric powder |
| 2 pips | Garlic, minced |
| 1 inch | Ginger |
| 1/2 tsp | Salt |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tbsp | AJI-NO-MOTO® |
| 1 tsp | Cooking oil |
- Boil chicken with all ingredients (A). After the chicken is half cooked, take it out and dry it. Reserve the boiling water for soup later.
- In a pan, sauté the cumin seed, fennel seed and coriander seed without oil until fragrant. Let it cool for a while.
- In a dry blender, blend all the ingredients (B) except oil. Add cooking oil to the mixed spices to form a paste and marinate the chicken.
- Marinate the chicken for at least 15- 30 minutes.
- Lightly oil the roasting pan and roast your chicken for 10-15 minutes or internally cooked.
- Ready to serve.
Fresh Vegetables with Thai Chili Sauce
Ingredients A: Thai chili sauce
| 3 pcs | Red chili, seedless |
| 2 pcs | Bird's eye chili |
| 2 pips | Garlic |
| 1/2 no | Shallot |
| 1 inch | Ginger |
| 1/2 no | Tomato |
| 1 cup | Water |
| 1 string | Coriander leaves roots, washed |
| 1 tbsp | Chili sauce |
| 1 tsp | Fish sauce |
| 1 tsp | Calamansi juice |
| 1½ tsp | AJI-NO-MOTO® |
| 1 tbsp | Corn flour diluted with ½ cup of water |
| 1 string | Coriander leaves, sliced |
| 1 sachet | Pal Sweet® Sweetener |
Ingredients B: fresh vegetable
| 1/2 pc | Cucumber, seedless and cut lengthwise |
| 1 no | Tomato, cut wedges |
| 2 strands | Green leaf lettuce |
| 1 spring | Ulam raja |
- For the Thai chili sauce, roughly chop the red chili, bird eyes chili, garlic, shallot, ginger and tomato. Then grind coarsely in a blender with water.
- Put the blended ingredients in the pot with coriander root, chili sauce and fish sauce, cook until it boils.
- Add calamansi juice and season with AJI-NO-MOTO®.
- To thicken the sauce, add little by little the cornstarch mixture until thick.
- When the sauce has thickened, sprinkle coriander slices. Turn off the fire and add in Pal Sweet® Sweetener, stir well and serve.
Chicken Neck Soup
Ingredients A: aromatic
| 2 pips | Garlic, sliced |
| 1/2 pc | Shallot, sliced |
| 1 pc | Lemongrass, bruised |
| 1 pc | Kaffir lime leaves |
| 1 pc | Bouquet garni, spice bag |
| 2 pcs | Bird eyes chili |
Ingredients B:
| 400 ml | Chicken broth |
| 40 g | Chicken neck |
| 15 g | Carrot, cubed |
| 15 g | Celery, cubed |
| 10 g | Seri-Aji® Chicken Soup Seasoning 20g |
| 1 tsp | Fried shallot |
| 5 g | Coriander leaves |
- Heat the chicken broth, chicken neck and aromatic ingredients in a pot.
- Add Seri-Aji®, let it simmer for 10 minutes over low heat.
- Add carrot and celery, boil until the vegetables are tender.
- Garnish with fried shallot and coriander leaves.
- Ready to serve.
Strawberry Lassi
Ingredients:
| 60 g | Strawberry |
| 30 g | Plain yogurt |
| 1/4 cup | Low fat milk |
| 100 g | Crushed ice |
| 1 sachet | Pal Sweet® Sweetener |
- Add all the ingredients in a blender and blend it to a smoothie consistency.
- Served it cold.
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
Pal Sweet® Recipes
Seri-Aji® Chicken Soup Seasoning
TUMIX® Chicken Stock Recipes
