Malaysian Rainbow Rice Set
1 hour 20 minutes
1 Serving
Malaysian Rainbow Rice is a colourful aromatic rice. It is a special taste and eye-pleased festive dish in Malaysia and it is often served in Malay celebrations and weddings. The flavourful rice is best paired with red-braised chicken and pickled vegetables.
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- Malaysian Rainbow Rice
- Chicken Red-Brised
- Pickled Vegetables
- Clear Potato Soup
- Dairy Product and Fruit
Vanilla Flavour Jelly with Longan
Nutrition Value in 1 Serving
Calories
620 kcal
Carbohydrate
84.6 g
Fat
21.8 g
Protein
21.6 g
- Malaysian Rainbow Rice
- Chicken Red-Brised
- Pickled Vegetables
- Clear Potato Soup
- Dairy Product and Fruit
Vanilla Flavour Jelly with Longan
Nutrition Value in 1 Serving
Calories
659 kcal
Carbohydrate
95.0 g
Fat
19.1 g
Protein
26.8 g
- Malaysian Rainbow Rice
- Chicken Red-Brised
- Pickled Vegetables
- Clear Potato Soup
- Dairy Product and Fruit
Vanilla Flavour Jelly with Longan
Nutrition Value in 1 Serving
Calories
860 kcal
Carbohydrate
112.5 g
Fat
30.0 g
Protein
35.1 g
Malaysian Rainbow Rice (4pax)
Ingredients:
| 1 tbsp | Olive oil |
| 120 g | Basmathi rice, washed and toss |
| 240 ml | Water |
| 1/2 tbsp | TUMIX® Chicken Stock Seasoning |
| A few drop | Yellow coloring |
| A few drop | Red coloring |
| A few drop | Green coloring |
Ingredients A: herbs
| 1 pc | Cinnamon stick |
| 1 pc | Star anise |
| 2 pcs | Cloves |
| 2 pcs | Cardamom pod |
| 1 no | Shallot, sliced |
| 2 pips | Garlic, sliced |
| 1/2 inch | Ginger, sliced |
| 1 pc | Pandan leaves, knot tied |
- Heat oil, add in ingredients (A). Sauté until brown and aromatic.
- Add the rice and fry for 2-3 minutes, until well coated.
- Add water, TUMIX® and a little yellow coloring, mix well.
- Transfer to a rice cooker and let the rice cook.
- After the rice is cooked, let the rice be dry and lukewarm before fluff.
- To color the rice, use a skewer to make several tiny holes in the rice. Dip the skewer in the food coloring and drop the dye on the rice holes.
- Fluff the rice all together, ready to serve.
Chicken Red-Braised
Ingredients:
| 50 g | Chicken |
| 1/2 tsp | Turmeric powder |
| 1/4 tsp | Salt |
| 1/2 tbsp | Cooking oil |
| 1½ tbsp | Tomato sauce |
| 1 tbsp | Chili sauce |
| 1 tsp | Brown sugar |
| 1/4 cup | Tamarind paste water |
| 1 tsp | TUMIX® Chicken Stock Seasoning |
| 1/2 pc | Holland onion, sliced ring |
Ingredients A: blend
| 1/4 no | Holland onion |
| 1 no | Shallot |
| 2 pips | Garlic |
| 1/2 inch | Ginger |
| 1 stalk | Lemongrass, bruised |
| 2 tbsp | Chili paste |
- Marinate the chicken with turmeric powder and salt, then roast it in the air fryer for 20 minutes or until partially cooked. Toss and set it aside.
- Heat oil, stir fry ingredient (A) until fragrant.
- Add tomato sauce, chili sauce, brown sugar and tamarind paste water.
- Add in the chicken and season it with TUMIX®.
- Add in the sliced onion and let the gravy simmer until the chicken fully cooked.
- Ready to serve.
Pickled Vegetables
Ingredients:
| 1 sachet | Pal-Sweet® Sweetener |
| 1/4 tsp | Salt |
| 1 tsp | Vinegar |
| 1 tsp | Lime juice |
| 10 g | Cucumber, cut |
| 10 g | Pineapple, cut |
| 10 g | Carrot, lengthwise cut |
| 1/2 no | Shallots, thinly sliced |
| 1/2 pc | Red chili, sliced |
- Combine Pal-Sweet®, salt, vinegar and lime juice, mix well.
- Add in all ingredients and mix until well combined.
- Ready to serve.
Potato Clear Soup
Ingredients:
| 250 ml | Water |
| 10 g | Carrot, cubed |
| 10 g | Celery, cubed |
| 30 g | Potato, cubed |
| 1/2 no | Shallot, sliced |
| 1 tsp | Seri-Aji® Chicken Soup Seasoning |
| 1/2 tbsp | Fried shallot |
- Heat the water in a pot.
- Add carrot, celery, potato and shallot, mix well.
- Add in Seri-Aji® and simmer for 5-10 minutes over low heat until the vegetables are tender.
- Garnish with fried shallot, ready to serve.
Vanilla Flavour Jelly with Longan
Ingredients:
| 100 ml | Water |
| 150 ml | Soy milk |
| 1 tsp | Vanilla essence |
| 1/2 tsp | Agar-agar powder |
| 2 sachet | Pal Sweet® Sweetener |
| 40 g | Longan |
- Bring to the boil water, milk and agar-agar powder. Stir contanstly.
- Turn heat off, add Pal Sweet® and longan.
- Pour into a mould, let it set and chill.
Malaysian Rainbow Rice (3pax)
Ingredients:
| 1 tbsp | Olive oil |
| 120 g | Basmathi rice, washed and toss |
| 240 ml | Water |
| 1/2 tbsp | TUMIX® Chicken Stock Seasoning |
| A few drop | Yellow coloring |
| A few drop | Red coloring |
| A few drop | Green coloring |
Ingredients A: herbs
| 1 pc | Cinnamon stick |
| 1 pc | Star anise |
| 2 pcs | Cloves |
| 2 pcs | Cardamom pod |
| 1 no | Shallot, sliced |
| 2 pips | Garlic, sliced |
| 1/2 inch | Ginger, sliced |
| 1 pc | Pandan leaves, knot tied |
- Heat oil, add in ingredients (A). Sauté until brown and aromatic.
- Add the rice and fry for 2-3 minutes, until well coated.
- Add water, TUMIX® and a little yellow coloring, mix well.
- Transfer to a rice cooker and let the rice cook.
- After the rice is cooked, let the rice be dry and lukewarm before fluff.
- To color the rice, use a skewer to make several tiny holes in the rice. Dip the skewer in the food coloring and drop the dye on the rice holes.
- Fluff the rice all together, ready to serve.
Chicken Red-Braised
Ingredients:
| 70 g | Chicken |
| 1/2 tsp | Turmeric powder |
| 1/4 tsp | Salt |
| 1/2 tbsp | Cooking oil |
| 1½ tbsp | Tomato sauce |
| 1 tbsp | Chili sauce |
| 1 tsp | Brown sugar |
| 1/4 cup | Tamarind paste water |
| 1 tsp | TUMIX® Chicken Stock Seasoning |
| 1/2 pc | Holland onion, sliced ring |
Ingredients A: blend
| 1/4 no | Holland onion |
| 1 no | Shallot |
| 2 pips | Garlic |
| 1/2 inch | Ginger |
| 1 stalk | Lemongrass, bruised |
| 2 tbsp | Chili paste |
- Marinate the chicken with turmeric powder and salt, then roast it in the air fryer for 20 minutes or until partially cooked. Toss and set it aside.
- Heat oil, stir fry ingredient (A) until fragrant.
- Add tomato sauce, chili sauce, brown sugar and tamarind paste water.
- Add in the chicken and season it with TUMIX®.
- Add in the sliced onion and let the gravy simmer until the chicken fully cooked.
- Ready to serve.
Pickled Vegetables
Ingredients:
| 1 sachet | Pal-Sweet® Sweetener |
| 1/4 tsp | Salt |
| 1 tsp | Vinegar |
| 1 tsp | Lime juice |
| 10 g | Cucumber, cut |
| 10 g | Pineapple, cut |
| 10 g | Carrot, lengthwise cut |
| 1/2 no | Shallots, thinly sliced |
| 1/2 pc | Red chili, sliced |
- Combine Pal-Sweet®, salt, vinegar and lime juice, mix well.
- Add in all ingredients and mix until well combined.
- Ready to serve.
Potato Clear Soup
Ingredients:
| 250 ml | Water |
| 10 g | Carrot, cubed |
| 10 g | Celery, cubed |
| 30 g | Potato, cubed |
| 1/2 no | Shallot, sliced |
| 1 tsp | Seri-Aji® Chicken Soup Seasoning |
| 1/2 tbsp | Fried shallot |
- Heat the water in a pot.
- Add carrot, celery, potato and shallot, mix well.
- Add in Seri-Aji® and simmer for 5-10 minutes over low heat until the vegetables are tender.
- Garnish with fried shallot, ready to serve.
Vanilla Flavour Jelly with Longan
Ingredients:
| 100 ml | Water |
| 150 ml | Soy milk |
| 1 tsp | Vanilla essence |
| 1/2 tsp | Agar-agar powder |
| 2 sachet | Pal Sweet® Sweetener |
| 40 g | Longan |
- Bring to the boil water, milk and agar-agar powder. Stir contanstly.
- Turn heat off, add Pal Sweet® and longan.
- Pour into a mould, let it set and chill.
Malaysian Rainbow Rice (2pax)
Ingredients:
| 1 tbsp | Olive oil |
| 120 g | Basmathi rice, washed and toss |
| 240 ml | Water |
| 1/2 tbsp | TUMIX® Chicken Stock Seasoning |
| A few drop | Yellow coloring |
| A few drop | Red coloring |
| A few drop | Green coloring |
Ingredients A: herbs
| 1 pc | Cinnamon stick |
| 1 pc | Star anise |
| 2 pcs | Cloves |
| 2 pcs | Cardamom pod |
| 1 no | Shallot, sliced |
| 2 pips | Garlic, sliced |
| 1/2 inch | Ginger, sliced |
| 1 pc | Pandan leaves, knot tied |
- Heat oil, add in ingredients (A). Sauté until brown and aromatic.
- Add the rice and fry for 2-3 minutes, until well coated.
- Add water, TUMIX® and a little yellow coloring, mix well.
- Transfer to a rice cooker and let the rice cook.
- After the rice is cooked, let the rice be dry and lukewarm before fluff.
- To color the rice, use a skewer to make several tiny holes in the rice. Dip the skewer in the food coloring and drop the dye on the rice holes.
- Fluff the rice all together, ready to serve.
Chicken Red-Braised
Ingredients:
| 100 g | Chicken |
| 1/2 tsp | Turmeric powder |
| 1/4 tsp | Salt |
| 1/2 tbsp | Cooking oil |
| 1½ tbsp | Tomato sauce |
| 1 tbsp | Chili sauce |
| 1 tsp | Brown sugar |
| 1/4 cup | Tamarind paste water |
| 1 tsp | TUMIX® Chicken Stock Seasoning |
| 1/2 pc | Holland onion, sliced ring |
Ingredients A: blend
| 1/4 no | Holland onion |
| 1 no | Shallot |
| 2 pips | Garlic |
| 1/2 inch | Ginger |
| 1 stalk | Lemongrass, bruised |
| 2 tbsp | Chili paste |
- Marinate the chicken with turmeric powder and salt, then roast it in the air fryer for 20 minutes or until partially cooked. Toss and set it aside.
- Heat oil, stir fry ingredient (A) until fragrant.
- Add tomato sauce, chili sauce, brown sugar and tamarind paste water.
- Add in the chicken and season it with TUMIX®.
- Add in the sliced onion and let the gravy simmer until the chicken fully cooked.
- Ready to serve.
Pickled Vegetables
Ingredients:
| 1 sachet | Pal-Sweet® Sweetener |
| 1/4 tsp | Salt |
| 1 tsp | Vinegar |
| 1 tsp | Lime juice |
| 10 g | Cucumber, cut |
| 10 g | Pineapple, cut |
| 10 g | Carrot, lengthwise cut |
| 1/2 no | Shallots, thinly sliced |
| 1/2 pc | Red chili, sliced |
- Combine Pal-Sweet®, salt, vinegar and lime juice, mix well.
- Add in all ingredients and mix until well combined.
- Ready to serve.
Potato Clear Soup
Ingredients:
| 250 ml | Water |
| 10 g | Carrot, cubed |
| 10 g | Celery, cubed |
| 30 g | Potato, cubed |
| 1/2 no | Shallot, sliced |
| 1 tsp | Seri-Aji® Chicken Soup Seasoning |
| 1/2 tbsp | Fried shallot |
- Heat the water in a pot.
- Add carrot, celery, potato and shallot, mix well.
- Add in Seri-Aji® and simmer for 5-10 minutes over low heat until the vegetables are tender.
- Garnish with fried shallot, ready to serve.
Vanilla Flavour Jelly with Longan
Ingredients:
| 100 ml | Water |
| 150 ml | Soy milk |
| 1 tsp | Vanilla essence |
| 1/2 tsp | Agar-agar powder |
| 2 sachet | Pal Sweet® Sweetener |
| 40 g | Longan |
- Bring to the boil water, milk and agar-agar powder. Stir contanstly.
- Turn heat off, add Pal Sweet® and longan.
- Pour into a mould, let it set and chill.
Pal Sweet® Recipes
Seri-Aji® Chicken Soup Seasoning
TUMIX® Chicken Stock Recipes
