Coconut Rice With Chives From The Garden

Fresh ingredients from the garden really help create a stock of delicious and healthy food.

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Growing own plants, cooking own foods. Two aspects of life that we must preserve. Maybe we're not good at either. But if we keep trying, I'm sure we will be able to provide the best for our family.

Maybe in the eyes of other people, your cooking is not delicious. But for your family, cooking is very delicious and also means many things. Likewise with gardening. Maybe in other people's eyes your garden is just a small space on the balcony or next to the house. But for your family, it will really help create food stocks, especially vegetables.

I'm starting to get used to cooking inspired by fresh ingredients from my garden, as well as from my family's garden. Honestly, it really helps to save money for other needs for the future :) lucky too, my husband really likes vegetables as much as I do. So, I never have difficulty finding menu inspiration for our daily food.

This time, I was inspired by chives. I intend to make breakfast with those chives. I also have coconut milk and coconut meat. So, I think it would be an interesting combination.

Today is also my last breakfast before the month of Ramadan, because tomorrow I will be fasting for the next month. That's also why if you look at my blog, my activity has decreased this week. But don't worry because I will still look around to curate some posts as well :) Also, I apologize for the comments from you that I may not reply to or maybe late in replying to.

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Well, before cooking, I will harvest chives first in my garden. The two clumps of chives had to be cut because it was time. Otherwise, it will turn yellow by itself.

I have harvested these chives many times. In my family's taste, chives are best served stir-fried with tempeh or tofu. This time, I will also add spicy air-fryer tempeh to the dish.

Well, for the breakfast dish I'm going to make, I only need one handful of chives. The rest, I will give to my mother-in-law. I think this is a lot. In fact, I can serve it again for lunch later. :)

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Another story, apart from being inspired by chives which had to be harvested, I also ran out of rice to cook. There's only a little left but it's still not enough for me and my husband. It's still too early to go to the market. So, I looked for other alternative menus.

I had a little leftover macaroni, about 1/4 cup. I think it's a great option to combine macaroni and rice, although I've never done that. But I think it doesn't matter. And sure enough, the results have great taste! My trial for the new menu went smoothly. So, stay tuned for the recipe. :)

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The Ingredients

• 1/2 cup of rice
• 1/4 cup of macaroni
• one handful of chives
• tempeh to taste to roast
• 2 dried bay leaves

• 3 cloves of garlic, finely chopped
• 5 small cloves of red onion, finely chopped
• 1/2 tsp of salt
• 1/2 tsp of coriander powder
• half a shell of coconut flesh

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Cooking Instructions

STEP 1

Prepare tempeh first. Or another type of plant-based protein you use. I made spicy roasted tempeh using an air-fryer.

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STEP 2

Prepare macaroni and rice. Wash rice first. Usually, I use 3 times to wash rice.

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STEP 3

Prepare 400 ml of coconut milk and coconut meat mixture. Use middle old coconut, not too old or too young coconut to get a nice texture of coconut meat when you blend them with water.

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STEP 4

Prepare the rice cooker container. Then, add rice, macaroni, coconut milk mixture, and also bay leaves. Mix well, then put them in the rice cooker and let them cook. The rice cooker will automatically notify you when the rice is cooked.

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When it is just cooked, it will look wet in texture. Let them cool a bit then stir to get a nice texture.

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STEP 5

Heat about two tablespoons of cooking oil. Then, add chopped garlic and red onion. Stir-fry them until they smell good, then add salt and coriander powder.

Add chives that have previously been cut into small pieces. Cook until cooked, about 3-5 minutes according to your taste.

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STEP 6

After the stir-fry chives are cooked, add roasted tempeh, coconut meat, and rice. Stir them until evenly mixed. Correct the taste before lifting.

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Serving

Serve coconut rice with toppings that you like, such as roasted almonds, or sesame seeds, and more. I also serve coconut rice with chili powder to make them perfect on my tongue.

I was surprised that their mixture all felt good on my tongue. In fact, my husband also finished a plate of this coconut rice menu. :)

I will make this again another day of course, with another variation of filling and topping. :) See you on my kitchen stories!

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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