Turmeric Coconut Rice (Yellow Rice)

Ingredients
360g basmati rice
200ml coconut milk
180ml water
1 tsp turmeric powder
2 lemongrass, bruised
5 lime leaves
3 Indonesian bay leaves (optional)
3 pandan leaves, knotted

Seasoning (to taste)
Salt
Sugar

Garnishing
Fried shallot

Method
1. Wash and soak basmasti rice for 1-2 hours.
2. Combine coconut milk, water and turmeric powder in a saucepan, stir well and add seasoning. Bring it to simmer over low heat for 3 minutes or until the seasoning is dissolved.
3. Combine basmati rice with turmeric coconut milk in rice cooker, place the rest of the ingredients on top and cook the rice.
4. When the rice is cooked, let it rest in the cooker for 15 minutes before you open the lid and fluff the rice.
5. Garnish with some fried shallots and serve hot.

Hua Tiao Ginseng Chicken Stuffed Rice (Collaboration with Xndo)

Ingredients
1 whole chicken (I used French Chicken)
2 packets Xndo® ZeroTM Rice
1 Korean/Chinese ginseng 
10 red dates
10 cloves garlic, skin peeled
1/4 cup lotus seeds
1.5 cups water
1 tbsp spring onion, chopped

Seasonings
1.5 tbsp coarse sea salt
1/3 cup + 2 tbsp hua tiao wine

Method
1. Season chicken in and out with 1/3 cup of hua tiao wine and 1.5 tbsp of coarse sea salt.
2. Stuff all the ingredients except water into the chicken's stomach by saving a few pieces to put in the pot later on. Marinate for 3 hours or overnight.
3. Place chicken in a tanyu pot/claypot, pour 1.5 cups of water with left over red dates, garlic and lotus seeds. 
4. Drizzle 2 tbsp of hua tiao wine onto the chicken.
5. Cover the pot and cook the chicken over medium fire for 30 minutes or until cooked (cooking time depends on the size of the chicken).
6. Garnish with some spring onions and serve hot.

Hotstone Seafood Rice (Collaboration with Xndo)

Ingredients
2 packets Xndo® ZeroTM Rice
1 squid, cut into rings
8 prawns, peel and devein, tail on
5 crabsticks or 1/4 cup crab meat
1/2 packet shimeji mushrooms
1 carrot, cut into chunks 
1 cup cabbage, cut into small pieces
1 onion, cut into wedges
3 stalks spring onion, cut into 3 cm long
1-2 cups chicken stock (homemade or store bought)

Seasonings
1 tbsp light soya sauce
1 tsp salt
1/2 tbsp mirin
1 tsp sake
Pepper

The Thickening
Mix 1 tsp of potato starch with 1 tsp of water for thickening

The Garnishing (optional)
Bonito flakes 

Method
1. In a hotstone bowl, heat up 1 tbsp of oil. Add onion and spring onion and saute till fragrant.
2. Add carrot, cabbage, shimeji mushrooms, stir fry for 3 minutes.
3. Pour the chicken stock, bring it to boil. Season the soup with all the seasonings, taste and adjust the seasonings to your preference. 
4. Add the prawns, squid and crabsticks or crab meat.
5. Once the seafood is cooked, combine 2 packets of Xndo® ZeroTM Rice into the seafood soup.
6. Lastly, thicken the soup with thickening mixture. Garnish with some bonito flakes.

Rainbow Nasi Lemak (AIA Vitality Healthy Cookout Showdown Winning Dish)

Rainbow Nasi Lemak
What we need...
A. Coconut Rice
B. Sliced Cucumber
C. Air Fried Chicken Thigh
D. Sambal
E. Sambal Kangkung 
F. Fried Beaten Egg
G. Air Fried Peanuts and Anchovies

A. "The Coconut Rice Ingredients"
15-18 dried blue pea flowers
3 tbsp hot water
2 cups jasmine rice
200ml organic light coconut milk
3 pandan leaves (tie a knot)
3 sliced galangal
3 lemongrass (cut into 2 sections each)
2 shallot (lightly smashed)
4 Indonesian bay leaves (optional)
3/4 tbsp salt
1/2 tsp sugar

Instructions
1. Soak the dried blue pea flowers with hot water for 1-2 hours. The water should turn out bluish purple. Drain the water and set aside. 
2. In a small saucepan, bring the coconut milk to boil. Add salt and sugar to taste. Let it cool down before cooking the rice.
3. Cook the rice in the rice cooker with the cooked coconut milk and coloured water, you may want to top up some water till the water level is about 5mm above the rice.
4. Put the rest of the ingredients on the rice and drizzle 1/2 tbsp of organic light coconut oil 

B. Slice the cucumber in round shaped and set aside. 

C. The Fried Chicken Ingredients
4 chicken thigh meat

The Chicken Seasonings
5 shallot + 5 garlic (to be pounded)
1 tbsp curry powder
1 tsp turmeric powder
1 tsp coriander powder
2 tsp salt
Pepper
2 tbsp corn or tapioca starch

Instructions
1. Marinate the chicken thigh meat with all the seasonings for at least 4 hours.
2. Pre-heat the Air Fryer to 180 degrees.
3. Place the 4 chicken thighs into the bottom of the AirFryer cooking compartment. Cook for 15 minutes or until the chicken is cooked. Remove.

D. The Sambal Chilli Ingredients (to be blended)
15 dried chillies (soaked and cut into small pieces)
4 red chillies (cut into small pieces)
6 bird eye chillies 
8 shallots
6 garlic
1 thumbsize belacan 

Seasonings
100-150g palm sugar (gula melaka)
1 tbsp salt or to taste 
Add on 1 sliced onion

Instructions
1. Blend all the sambal chilli ingredients together except the sliced onion.
2. In a pan/wok, heat 1/4 cup of organic coconut oil (we need more oil as the chilli paste will absorb a lot of oil). 
3. Use low medium fire ans stir fry the sambal chilli till its thicken a little or till the colour change to dark red. Stir it constantly.
4. Add gula melaka and salt to taste.
5. Lastly add sliced onion and mix it for a couple of minutes.

E. The Sambal Kangkung
Ingredients
A bunch of kangkung, wash and cut into 3 sections
1/4 cup chilli sambal "C"

Instructions
1. Heat 1 tbsp of organic coconut oil and stir fry the kangkung with the chilli sambal. Dish up.

F. The Fried Beaten Egg Ingredients
4 eggs

Instructions
1. Heat 1 tbsp of coconut oil in a pan and use a round egg mould ring to cook the egg till the below is slightly brown
(Fry the egg one by one)

G. Use Air-fryer to roast the 1/2 Peanuts and 1/2 Anchovies till it browns or cooked.

To assemble The Stack of Rainbow Nasi Lemak 
Use a round cookie cutter to create the stack. 
First, compress the coconut rice on the most bottom. Second, a layer of sliced cucumber. Third, sambal kangkung. Fourth, the fried beaten egg. Fifth, the air fried chicken follow by a layer of sambal chillies. Last but not least, the roasted anchovies and peanuts.
Serve immediately and enjoy!