Tag Archives: baked

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

It’s weekday evening, you want something quick and simple. Nothing too fancy, but not too shabby. Whether it’s just for just you and your partner, or you have asked a friend or two who stays nearby to come by after work for chitchat session, this baked rice recipe will sure be ready in under 30 minutes.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

The key ingredient to this recipe is actually the curry paste. Not only it has species in it, but it also contains garlic and onion, allowing you to skip the process of chopping those up. Any brand of the curry paste is fine, go with what you prefer and adjust the flavour accordingly to your spicy level. For me, I enjoy making it from scratch. What I usually do is to blitz up some curry powder along with curry leaves, dried chilis, garlic, onion, ginger, cinnamon powder, salt, pepper, soy sauce and a drizzle of vegetable oil to emulsify everything into a smooth paste and stick it into the fridge. It’s super convenient when your curry cravings kick in or when you have an unexpected guest to impress.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

For versatility, I used one of my Tefal Ingenio pans for this recipe. From stir-frying to baking to serving, I have only used one pan, saving me some time and effort when cleaning up later on. That’s the great thing about Tefal Ingenio, it can be used on the hob, in the oven, as a serving plate for a dish and even store leftover food into the fridge. 

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

Each Ingenio set comes with a removable handle which is used across all the pans. And since there is no handle sticking out when you are not using, you could store the pans away easily by stacking it up and tucking it away in a corner of your cabinet.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

I finished it off with an egg in the centre of the baked rice. It’s a simple way to bring the dish up a notch.

Click here to get your 15% discount on selected Tefal Ingenio products!

Curry Baked Rice

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 People
Author Zong Han Chua

Ingredients

  • 2 cups of cooked rice
  • 75 grams of carrots chopped
  • 65 grams of long bean chopped
  • 1 large chili deseeded and thinly sliced
  • 1 25 grams tau pok, thinly sliced
  • 30 grams of curry paste
  • 50 ml of coconut milk
  • 30 ml of water
  • 150 grams of pizza topping cheese
  • Salt and mushroom powder seasoning
  • Sprinkle of curry leaves

Instructions

  • Preheat your oven’s boiler to 200C.
  • In a non-stick frying pan, heat up some vegetable oil on medium low heat and add in the curry paste. Stir fry for a minute until the spice is fragrant and aromatic.
  • Next, stir in some vegetables, chopped carrots, large chili, and long beans. Cook for a few minutes until the vegetable is evenly coated with the paste.
  • If you want, you could add in your favourite ingredients, like chicken, tofu, peas and seafoods.
  • Scatter in some thinly sliced tau pok and give it a quick stir before adding your cooked rice.
  • Season it with some salt and mushroom powder seasoning.
  • Once you are done, drizzle in coconut milk and water. The fragrant of the coconut milk will instantly hit you and it smells so good!
  • Stir-fry for a few more minutes until the rice soaks up the liquid. Crack in an egg in the middle and sprinkle pizza topping cheese over the pan.
  • Transfer the pan to the oven and detach the handle. Bake it until the cheese is evenly melted and golden brown.
  • Remove the pan from the oven by attaching the handle back to the pan and serve immediately.
  • Sprinkle some chopped curry leaves when you serve.

 

 This recipe is brought to you by Tefal Singapore

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Baked Donuts – 3 ways – Just like fried!

IMG_9545_editedNobody will believe you that these are not fried donuts. But, they are not! They are my baked donuts. Cut off the extra fats, not goodness.

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I don’t really like the idea of having to fry these a few at one time. Not only it is tedious, but also horrible! I often get those oil splattering on my arm and I can tell you it’s not a funny situation. Why fry when you can bake it all at one goal?
My aim is to always do things the fuss-free, calm, and easy way.

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This recipe is very versatile and you can make many different donuts of your choice. In this recipe I have demonstrated mainly 3 different types of donut you can make. Warm Cinnamon Sugar Donut Holes, Jelly Donuts, and the Classic Sugar-glazed Donuts.

Yum Yum Yum! I have even made some Fudgy Dark Chocolate Donuts using my Chocolate Fudge Sauce! I will show you guys how to make that soon so stay tuned!

Better than fried, Baked Donuts
Make around 12 donuts and some donut holes
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Donut base
  1. 2 ¼ tsp. of instant yeast
  2. (2 tbsp.) 30 ml of warm water
  3. (3/4 cup) 130ml of warm milk
  4. 3 tbsp. of white sugar
  5. (3 tbsp.) 45 ml of melted unsalted butter + plus extra for coating
  6. 1 egg
  7. 1 teaspoon of vanilla extract
  8. (2 ½ cup) 310 grams of plain flour
  9. ¼ teaspoons salt
Cinnamon Sugar Donut Holes
  1. (½ cup) 125 grams of white sugar
  2. 1 tsp. of grounded cinnamon
  3. Melted butter
Sugar glazed Donuts
  1. (1 ½ cups) 190 grams of icing sugar
  2. 1 tsp. of vanilla extract
  3. Water
Jelly Donuts
  1. Choice of jam or jelly
  2. Icing sugar
Instructions
  1. In a mixing bowl, stir in warm water, milk, melted butter, vanilla extract, sugar, yeast and egg together.
  2. Then, throw in plain flour and salt. Mix on medium speed until combined. Once combined, continue kneading on medium speed for 5 minutes until smooth. Stop the mixer in between to prevent overheating.
  3. Let it proof for an hour.
  4. Transfer into a floured surface and use a rolling pin, roll until about ½ inch (1 cm) thickness.
  5. Cut out donut circles using a 3 inches (7.5 cm) round cookie cutter.
  6. Use a small round cookie cutter to cut the center to make donut holes.
  7. Reroll and repeat until finished. To make jelly donuts, just use the 3 inches round cookie cutter will do.
  8. Transfer it into well-greased baking pans, making sure to leave at least 2 inches apart.
  9. Let it proof for the 2nd time for 30 minutes.
  10. Preheat oven to 180 or 160C fan-forced.
  11. Gently brush some melted butter onto all of the donuts and bake it in the oven for 10 to 15 minutes.
  12. Immediately after baking, coat donut holes with melted butter and dust them with cinnamon sugar.
  13. To make jelly donuts, use a satay stick and poke through so that you can pipe in the filling later.
  14. Use a piping bag and fill the donuts through the holes . You can fill both sides to have more fillings.
  15. Dust them with icing sugar to give that rustic look.
  16. To make sugar glazed donuts, mix icing sugar and some water slowly until reaches a desired consistency. Be sure not to mix in too much water from the start otherwise it will be too runny.
  17. Mix in some vanilla extract for flavoring.
  18. Dip each donut into the bowl of glaze and use a fork to drip off the excess.
  19. Let it set. Double dip them again to make it extra special.
Notes
  1. Microwave it the next day so that it can be soft and fresh again!
TheZongHan https://thezonghan.com/

 

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