Nasi Lemak using Brown Basmathi Rice

3 cups    Brown Basmathi Rice

6 cups   Water for soaking

1 can       Coconut Milk (13.5 fl. oz/ 400g) plus 3 can       Water

or 

5 1/4 cup  of Water + Coconut Milk mixture

1/2 tsp      Salt

1/2 inch    Fresh Ginger, pounded/grated/thinly sliced

2              Pandan leaves

2 pods     Cardamom

The night before: Soak Brown Basmathi Rice in at least 6 cups of water

The next day,

Add everything in the rice cooker, and cook.

Chocolate Coconut Macaroon

Adapted from Chocolate Coconut Macaroons from Joy of Baking and Chocolate-Coconut Macaroon from Country Living

Ingredients:
4 ounces (115 grams) semi sweet or bittersweet chocolate, melted and cooled
3 large (90 grams)egg whites
1/4 cup (25 grams)cocoa powder(regular or Dutch-processed)
3/4 cup (150 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/2 cups (220 grams) sweetened coconut(shredded or flaked), lightly roasted (optional)

Method:
Preheat oven to 325 degrees F (165 degrees C)
1) Add egg whites and salt in mixing bowl. Whip until soft peak forms.
2) While beating, add sugar slowly until blended. Add vanilla extract
3) Add cocoa powder slowly until hard peak forms.
4) Add melted chocolate, and fold/blend with hands if needed.
5) Add coconut and mix well.
6) Line parchment paper on cookie sheet
7) Place heaping teaspoon of macaroon mixture on the parchment paper. Leave an inch or two apart between macaroon.
8) Bake for 12 minutes
9) Take macaroons out, and let it rest on the cookie sheet for at least five minutes before transferring it to cookie rack.
10) Enjoy

Greek Lemon Chicken Soup (Avgolemono)

Adapted from Whole Foods Market

Ingredients:
6 cups      Homemade Chicken/Turkey Broth
1 cups      Shredded Chicken/Turkey
2 cups      Cooked Brown Rice
2 eggs      Eggs
1/4 cup    Lemon Juice (or juice from 1 lemon)
Herbs (1 Bay leaf or 1/4 tsp Herb de Provence)
Salt & Pepper

Methods:
1) Add Brown Rice and Herbs to Chicken Broth and bring to boil.
2) Let is simmer for 20 minutes
3) Add Shredded Chicken and simmer for 5 more minutes
4) Whisk eggs in a clean bowl
5) Add lemon to the eggs and whisk until blended.
6) Add a cup of soup to the egg mixture and keep whisking it
7) Add another cup of soup to the egg mixture and whisk the mixture
8) Turn the heat off and add egg mixture to the soup
9) Salt and pepper to taste, if needed

Link to original The Silver Linings Saga blogpost referring to this dish:

Four-Day Weekend Full of Cooking Shortcuts posted on 11/28/2010