Nasi Lemak | Coconut Rice

Ingredients: 
100g long-grain rice
2g salt
1 clove
One thin slice of ginger
100-150g coconut milk
1 Pandan / Screwpine leaf -- if you can find it

Rinse the rice. Add the coconut milk plus enough water to cook the rice. Drop in the rest of the ingredients and cook as per normal.

Notes: 

Long-grain rice usually needs anywhere from 1.5 to 2.5 times more water than rice, by weight. I find that with the coconut milk, you need a bit less liquid in total than when you just use water, about 10-20% less.

Avoid using Japanese rice for this recipe.

The coconut milk needs to make up roughly half to two-thirds of the liquid.

In a pinch, you can use a single corner of a star anise, but clove works significantly better.

100g makes for a very small amount of rice. I normally cook at least 300g for two people.

This recipe is scalable. Provided you do not put in too much liquid or salt, the rice will still be edible.

The salt is necessary to balance out the flavour of the coconut milk.

Sesame Rump Steak

Flavors adapted from Just Bento

Ingredients: 
10g sesame oil
5g Verjuice
5 drops sherry vinegar
10g sugar
20g soya sauce
Rump Steak

Mix everything but the steak in a small bowl.

Slice the steak into strips that are 1.5cm wide and 1cm thick. Each piece should have a bit of the end cap fat.

Brush the steak pieces with the sauce on all sides.

Vacuum seal so that the pieces do not overlap.

Sous vide at 60C for 8 hours.

Notes: 
Flavors were good, but next time I will sous vide it at a lower temperature for a longer time.

The meat was a little dry.

Buttery Sous Vide Veal Shank

Ingredients 
1 veal shank -- 1.2kg
35g butter
salt
oil
3 bay leaves
3 cloves of garlic 6 cloves

Brush oil over the shank, then sear on all sides. Salt as you go.

Put everything into bag and sous vide at 55C for 24 hours, then raise temperature to 57C for another 24 hours.

Remove from bag. Pour off juices to make sauce if desired.

Sear on all sides.

Notes: 
Very tender and soft. Not in the least dry.

I could cut it easily with a butter knife.

The main problem with sous vide cooking for me at the moment is the difficulty I have in salting. This veal shank was not salty enough.