丁财两旺事事顺Fortune Double Scored

【材料】（甘香味）
A:香米3杯（洗净沥干）、咖喱叶2束、大葱1粒（切丁）、水33⁄4杯、甘香酱2汤匙、红辣椒1条（切粒）、青葱粒适量
B:鲜鱿鱼100克（切圈）、虾仁100克、蚧柳3条（切小段）

【调味料】
盐1⁄2茶匙、浓缩鸡精1茶匙

【做法】
1.烧热1汤匙油爆香大葱丁及咖喱叶，加入香米及水煮至水份8成干。2. 加入调味料及甘香酱拌匀，然后把材料B加入焗10分钟至熟，熄火待放5分钟后盛盘，洒上红辣椒及青葱粒装饰。

【材料】（奶油味）
A:香米3杯（洗净沥干）、大葱1粒（切丁）、水3杯、淡奶3⁄4杯、菜油1大汤匙B:鸡胸肉230克（切粒）、蘑菇5粒（切片）、红萝卜20克（切粒）、青、红、黄甜椒各1⁄4粒（切丁过油）

【调味料】
浓缩鸡精1茶匙、盐少许

【做法】
1.烧热菜油爆香大葱丁，加入米、调味料及水煮至水份8成干。2. 倒入淡奶拌匀，加入鸡肉、蘑菇及红萝卜粒焗10分钟至熟，熄火，待放5分钟。
3.洒上青、红、黄甜椒，便可盛盘上桌。

【Ingredients】（Kam Heong Flavour）
A:3 cups Fragrant Rice (washed and drained), 2 stalks curry leaf (deep fried), 1 onion (diced), 33⁄4cups water, 2 tbsp Kam Heong sauce, 1 red chili (diced), some chopped spring onion
B:100g fresh squid (cut rings), 100g shrimp, 3 pc crab sticks (cut sections)

【Seasonings】
1⁄2 tsp salt, 1 tsp concentrated chicken stock

【Method】
1.Heat 2 tbsp oil in wok, saute onion and curry leaves until fragrant, toss in rice and water, bring to boil until water 80% dried up.
2.Toss in seasonings and Kam heong sauce and then add in ingredients B and simmer for 10 minutes until cooked; off the heat and set aside for 5 minutes, garnish with red chili and spring onion and serve.

【Ingredients】（Creamy Flavour）
A:3 cups Fragrant Rice (washed and drained), 1 onion (diced), 3 cups water, 3⁄4 cup evaporated milk, 1 tbsp margarine
B:230g chicken breast (cut cubes), 5 pcs button mushroom (sliced), 20g carrot (diced), 1⁄4 each of green, red & yellow capsicum (diced and blanch in hot oil)

【Seasonings】
1 tsp concentrated chicken stock, dash of salt

【Method】
1.Heat margarine in wok, saute onion until fragrant, add in rice, seasonings and water, bring to boil till water 80% dried up.
2.Pour in evaporated milk, toss in chicken meat, mushroom and carrot; simmer for 10 minutes until cooked, off the heat and set aside for 5 minutes.
3.Sprinkle assorted capsicums on top to serve.