Baby booties

Baby Booties for 6 to 12 months old

Personalised gifts are always a joy to give away. Finally made another pair of baby booties for my cousin's newborn.

I started making baby booties in August 2014. Came across the following website with free pattern & detailed instructions to guide me through. 

http://crazylittleprojects.com/2012/10/mary-jane-baby-girl-shoes-tutorial-and-pattern.html

Based on her instructions, I carefully worked on my booties.  Takes me almost 3 hours to complete a pair and I'm eager to see the end product as every pair is special.

Other booties from my collections : Baby booties

Chin's notes: I find that making 2 booties side by side will reduce mistakes and you can see the booties form their shapes. I made a few mistakes where the straps were attached wrongly and I have to undo and redo.  I hate undoing!

Trace and cut out the necessary shapes to be sewn.
For a pair of booties you need 2 Soles, 2 Tops & 2 Straps.

Fold the Strap into half and sew them with one opening side then flip the right side out.

Attached the Straps with 2 right side Tops facing each other.
Do take note where the Straps are facing.

Sew with a sewing machine, the round corners take it slowly to get the nice rounded shape.
I'm still working on it, can't seem to get them nice and round.

Flip the Top and try to smooth the edges, use an iron to get the edges nicely & neatly pressed.
Check if your Straps are attached correctly. ;)

Fold and sew the left ends of the Top together.
Do make sure you have a symmetrical folded U before you sew.

After you sew the ends of each Top, you should get the shape on the right.

Match the Sole right side and the Top right side then pin them into position.
Secure front and back then you work around to ensure Sole and are match as accurately as possible.

I like to run some thread to hold them into place for the ease of sewing. 

After you sew them together, cut V at the edges.
They will give your booties rounder and smoother curves. 

I like my edges nicely tugged away, find a matching rectangular piece of fabric to hide the trimming.

Hand stitch to tug away the trimmings.

Next the inner Sole, with wrong side facing each other and match them as close as possible.
Remember to pin them to fix the position.

Hand sewn to hide all the trimmings.
If the stitches are neatly done, you'll can also were them inside out  :D

Fix the buttons for the straps.

Add finishing touches. Decorative bottons, ribbons or anything that will make your booties shine.

French Toast

I have some left over bread, made some French toast for the family before my kitchen takes her vacation! I also needed a vacation!!! I served them with honey & sliced bananas.

French Toast Recipe : 

6 slices of square bread, cut half. 

3 eggs 

3 tbsp fresh milk 

Butter for frying 

Honey / maple syrup 

Preparation : 

1. In a bowl , lightly beat the eggs with milk. 

2. Heat up the pan with some butter on low to med heat. 

3. Lightly coat the bread with the egg mixture, and place on the melted butter. Slowly pan fried until golden brown. 

4. Served with honey / maple syrup & with some fresh fruits. 

Bon appétit !!

Chin's notes: 

1. Heat control is important, don't burnt the melted butter. ;) 

2. You can also sprinkle with coarse sugar instead of honey / maple syrum. 

Sambal belacan

Sambal belacan, is a comfort food for me. Like to make them in advance, stored in a bottle & eat it with my food anytime. I like to add them to my rice, to my fried noodles or when we are having hot pot ( steamed boat ). 

My sambal was pounded with my stone pounder. It takes a longer time but worth it all. The texture of the sambal is smoother & less watery. 

Stone Pounder

An easy recipe from Betty Yew's Asian Delights - All time favourite recipes. A recipe book which I have since I was in secondary school. 

Sambal Recipe : 

Ingredients 

5cm x 5cm x 1/2 cm piece of shrimp paste ( belacan ) 

8 fresh chilies

Fresh calamansi lime 

Preparation: 

1. Roast belacan in a pan until fragrant. 

2. Pound chilies until smooth with a stone pounder / food processor. 

3. Squeeze some calamansi juice on the pounded chilies. 

Voilà! 

Chin's notes :

1. Stone pounder takes a longer time but it does not cause the chilie paste to be too watery & the texture of the sambal is smoother. 

2. Bird eye chilies can be used instead of fresh chilies ( about 1 big handful). They can be very spicy hot!  Remove some of the seeds if you prefer less spicy hot. 

3. Belacan used

Fried Rice served with Spicy Prawns

A lazy Saturday, after a busy week.  I like my fried rice a bit spicy hot, added some sambal belacan ( fresh chili pounded with shrimp paste ) to my fried rice.

Simple Fried Rice Recipe : 

Pre-cooked rice 

Garlic - chopped into small chucks 

Ginger - cut thinly 

1 handful of dried shrimps (hei-bee / har-mai ) / chicken / any meat. 

1 - 2 eggs - lightly beaten

Oil for frying the rice - about 2 to 3 tbsp depending on the amount of rice. 

Soy sauce to taste 

Sambal Belacan ( optional ) 

Preparation steps : 

1. Heat up the oil in the wok , add in the garlic & ginger. Fry until fragrant. 

2. Add in the dried shrimps, fry until a bit crispy. 

3. Add in the rice, mix well then in with the egg. Stir quickly to ensure all the rice are nicely coated with the egg. 

4. Stir in the soy sauce, then add the belacan sambal if you like spicy fried rice. 

5. Dish out & served with any meat or  veggetables dish of your preference. I served them with spicy prawns. :) 

Bon appétit !

Chin's notes: 

1. You can add dried anchovies ( ikan bilis ). Ikan bilis must be pre-fried & drained the excess oil. Add them in after the fried rice is ready, the ikan bilis will stays crunchy. 

2. If chicken meat is used, cut them into cubes or thinly sliced. Marinate with some oyster sauce. 

3. Spicy prawns recipe : http://fromchinshome.blogspot.fr/2014/11/spicy-prawns.html?m=1

4. Sambal belacan recipe : 

http://fromchinshome.blogspot.fr/2014/12/sambal-belacan.html?m=1l

Satay Made Easy in the oven

Made satay for my son's school event - International Day. He wanted to tell his friends about the yummy food that Singapore has to offer... & I have to crack my head!! With the limited ingredients that I have with me, I "managed". Made 20 sticks for my classmates & teacher from French Class today. I think they love it!!

@12:30AM 19 Dec 2015, I just finished baking 100 sticks of satay (skewed in toothpick) for the International Day. 

Before bake: 

After baked & coated with peanuts sauce : 

Thanks to Esther Tho, who have shared with me a wonderful tip on the marinade for the chicken. 

Satay Chicken Recipe 

Satay peanut sauce

700g chicken thigh meat , cut into strips 

Marinade:

2 tbsp of curry powder

1 tbsp of turmeric power 

3 tbsp sugar - I used brown sugar 

Salt to taste 

2 tbsp of soya sauce 

2 lemon grass, smashed & cut thinly / chopped finely.

Bamboo sticks - soaked in water for 30minutes - I used toothpicks for mini size satay. 

Preparation method : 

1. In a bowl, mix the chicken meat with marinade ingredients. Mix well & set aside for at least 3 hrs or overnight is best. 

2. Skew the meat onto the skewer/bamboo sticks. Lined the baking tray with aluminum foil & lay chicken neatly on the baking tray. You may wish to oil on the foil with some oil to prevent the meat stuck on the foil after baked. 

3a. Bake in a preheated oven @ 180 degree C for 15 mins, take them out, coat each chicken meat with some peanut sauce. Pop them back into the oven for another 5 mins.

3b. Alternatively you can serve the peanut sauce separately in a bowl. If so, bake the chicken for 20mins at 180 degree C. 

4. Served with freshly cut cucumbers & red onions. 

Bon appétit !

Chin's notes : 

1. Coating of peanut sauce on meat is an option. You can served the peanut sauce separately.  

2. Homemade peanut sauce recipe : http://fromchinshome.blogspot.fr/2014/12/satay-peanut-sauce.html?m=1

3. Cut the chicken meat in strips not too thick abit 1 - 1.5cm wide & about 0.8cm thick. 

4. Alternatively you can try with different kind of meat, pork, beef or mutton. 

5. These are lovely finger food to prepare for parties. 

6. Chucky peanut sauce are difficult to coat on meat, if you intend to coat peanut sauce on satay, I'll suggest to purée/blend the peanut sauce to get a creamy texture. Too late for these satay I'll try next time! ;)

Satay Peanut Sauce

My son requested for Satay Chicken to be served during the international day ( coming Friday 19 Dec 2014). With the limited ingredients that I have available I managed to make a quick satay peanut sauce that turns out not too bad.

One of the major ingredient that save me a lot time & trouble is the Nasi Lemak Chilli sauce from Kwong Cheong Thye brought from Singapore. It is one of the best that I'd tasted.

Satay Peanut Sauce Recipe

Ingredients : 

1 cup of roasted peanuts , crushed or pounded to semi fine. I like my peanuts chuncky. 

2 tbsp of nasi lemak chilli sauce ( picture above). 

1 tbsp of curry powder 

5 - 6 shallots , finely chopped 

4 tbsp of sugar. I used brown sugar. Add more if you like your sauce sweet. 

2 lemon grass , slightly crushed 

1 tbsp tamarind pulp soak in 1 cup of water. Remove the seeds & keep the pulp & juice. 

3 tbsp oil 

Salt to taste. 

Preparation methods : 

1. Heat up the wok with oil, & add in the shallots , fry until fragrant then add chilli follow by the curry powder. Fry until you get nice fragrant then add in the lemon grass. Fry for a little longer. 

2. Add in the crushed peanuts then add the tamarind juice & pulp. Stir well & let it simmer for a while, about 15 minutes or until the sauce is thicken. 

3. Add in the sugar & adjust the sweetness according to taste. Add in the salt. 

4. Serve with satay chicken / BBQ chicken. 

Bon appétit !! 

Chin's notes: 

1. Adjust the sweetness to your liking. I prefer the sweet satay peanut sauce. 

2. Easy & quick to make. 

Music to your mouth - Chocolate mousse

This is a recipe that I learnt to make during my stay in Paris from one of the cooking demo classes that I attended. My first attempt, the texture did not turned out right & it was too watery, but they still taste very yummy after I fridged them for a few hours.

This time (2nd attempt) they turned out better as I was able to pipe them into those mini cups & I added some decoration to make them special for my son's mini recital & gathering at his music teacher's house today.

Video tutorial added on 7 Feb 2015z 

http://youtu.be/C37PoVSVKqM

Chocolate Mousse 

Serves 25 - 30 (very mini cups) 

Ingredients : 

1/2 cup Water 

125g sugar 

250g dark chocolate (70%) cut into pieces 

2 1/2 cup / 600ml Cream (at least 40% fat) 

4 egg yolks

2 eggs 

Decoration (optional) 

Preparation method : 

1. Whisk the cream until it reaches soft peak. I used the electric mixer & whisk for 5 - 8 minutes on high & set aside. 

2. In a small pot, add sugar & water. Bring it to boil to reduce the water in medium heat. It will turn shinny & thicken. 

3. While you are preparing the sugar syrup, melt the chocolate in a bowl sitting on a pot water. Low heat on the stove until all the chocolate melted. 

4. In another mixing bowl, add in all the eggs & yolks whisk until light & fluffy on medium speed. Slowly pour your hot sugar syrup into the egg mixture when the syrup is ready. Sugar syrup should be around 110 degree C. 

5. Fold the egg mixture into the melted chocolate until well combined. Then fold in the whipped cream ( in 2 parts ) until well combined. 

6. Transfer into a piping bag & pipe into the serving cups / bowls. Decorate the mousses & fridge them for an hour / until serving. 

Bon appétit !!

Chin's notes: 

1. At least 70% cocoa in dark chocolate is preferred & full cream which can be whipped. I used these. 

2. The hot sugar syrup is very HOT!!! DO BE VERY CAREFUL !! 

3. Use cream that you can whipped to soft peak.

4. I made melted chocolate decorations to "dressed" the mousses. - to make these just melt the dessert chocolate / chocolate of choice ( like step 3 above), transfer into piping bag & pipe on to baking paper & freeze for a few minutes in the freezer. You can also put any design under the baking paper & trace the design. I made them a few days ahead. 

Ta-da... Ready to be served!!! 

l

"Cheat" Pandan Wrap Chicken

Pandan wrap chicken was made easy with tomyum paste. I didn't bother to cut the chicken into small pieces & wrap them nicely in a little parcel. They turned out delicious!

Pandan wrap chicken with TomYum paste. 

Ingredients : 

8 Chicken thighs - cleaned. Debone & cut  them into smaller pieces if you like. 

2 lemon grass - only the white part

6 shallots 

2 big tbsp tomyum paste 

2 tsp sugar, add more if you like them sweeter. 

Chillie flakes ( optional ) 

Salt to taste

Some Pandan leaves / skrewpine leaves - cleaned & soften with hot water. 

Bamboo skewers ( soaked in water for 30 mins )  to hold the Pandan leaves 

Preparation methods : 

1. Clean  chicken & cut them into smaller pieces / remove the bones if you like.

2. Marinades : Pound shallows, lemon grass into paste. Add in the salt , sugar , chillie flakes & tomyum paste. Mix well. 

3. Marinate the chicken well with the marindes.

4. Wrap the chicken with pandan leaves & secured them with the bamboo skewer. 

5. Set aside for 3 hrs or best to marinate overnight. 

6. Pan fried the chicken with some oil to "seal" the meat & get the burnt looking pandan leaves. Transfer to a baking tray. 

7. Bake in a preheated oven at 180 degree C for 15 mins & turned to grill for 5-10 mins to get the cripy edges. 

Bon appétit ! 

Chin's notes: 

1. If you like more spicy, can add 1 - 2 tbsp of curry power. 

2. If you do not wish to "seal" the chicken, skip step 6 & bake them in the oven for a longer period. 

3. Or you can continue to pan fried (step 6) until the chicken is fully cooked. 

Cheese Tarts with Flower Prints

Mini Cheese Tarts with prints.  My first attempt which turned out quite well and yummy.  They were all gone before I get a chance to try one. The feedback from my "tasters", all said yummy.   

A recipe which I adapted from http://www.azlitamasammanis.com, and followed the ingredients measurements closely.

Here is my version of making these tarts:

Part1 - Making tart shells tutorial :- http://youtu.be/EhVgyNr_IXY

Part 2 - Making Mini Cheese Tarts :- http://youtu.be/SHm7PEBZT1A

Mini Cheese Tarts Recipe :

Tart Shells

Ingredients :
170g butter cut into cubes
50g icing sugar
290g All purpose flour, sifted
1 small egg
1 tsp vanilla extract or essence
tart moulds

Preparation methods :
1. Put flour and icing sugar in the mixing bowl.  Add in the butter.
2. Rub the butter into the flour mixture until it resembles crumbs texture.
3. Add in the vanilla and egg into the mixture, and form a dough ball. Do not knead.
4. Wrap/bag the dough and leave in the fridge for 30mins.
5. Measure each dough for making the tart shell, about 14g or lesser.
6. Shape the tart shell onto the tart mould.  Refer to video tutorial, http://youtu.be/EhVgyNr_IXY
7. Prick holes with fork / toothpick on the dough.
8. Bake in the preheated oven at 170 degree C, for 20 minutes or until golden brown.
8. Take them out from oven and leave them to completely cool, remove from tart shell and store them away or add filling.

Chin's notes :
1. These can be made in advance and stored in an airtight container.
2. Do not knead the dough, just gently make the dough into a ball.
3. My pastry is quite thick on each tart shell, I yet to try thinner pastry with lesser dough.

Cream Cheese Fillings 

Ingredients:
250gm Cream Cheese
50g fine sugar
1 small egg
1 tsp vanilla extract or essence
Jam of choice, I used raspberry jam
Colourings for tart decoration

Preparation methods:
1. Put the cream cheese into the mixing bowl,  beat with the electric mixer until creamy.
2. Add in the sugar, egg and vanilla. Continue to beat until well combined. Transfer into a piping bag / plastic bag. If plastic bag is used snip off one of the corner.
3. Prepare colourings red for the flower petals and green for the leaves and set aside.
4. Place some jam onto the tart shell.
5. Pipe in cream cheese mixture onto the jam. I filled it up to the top to get the fuller tart.
6. Smooth with a toothpick.
7. Decorate your cream cheese, draw on the cheese filling with a toothpick.  Remember to clean your toothpick after each application.
8. Bake in a preheated oven at 170 degree C for 5 minutes or until cook.
9. After 5 minutes, touch the cheese fillings with your finger, if it comes out clean it is cooked.  If it stains your finger, leave them in the oven for an extra minute or 2 minutes. Watch them closely!!!
10. Take them out from the oven and leave them completely cool.  Keep them cool in the fridge before serving.

Have fun & Bon appétit

Chin's notes :
1. You can choose different jam flavour of your choice.
2. I get about 45 mini cheese tarts.
3. Try to make your tart shells in advance.

Curry Chicken with Kaffir Lime Leaves

Curry pastes are easily available in Singapore / Malaysia. When you stay far away from home, the curry pastes are not easily available.  Finally curry chicken some basic ingredients ( most of them I bought from Singapore eg dried chillies, belacan & candle nuts ) without the curry paste!!!

Curry Chicken with Kaffir Lime Leaves Recipe:

Ingredients : 

1 kg of chicken, I used drumlets

2 lemon grass 

20 dried chillies - soaked 

10 shallots 

1 thumb size galangal 

1 small piece of Belacan - lightly toasted

3 candle nuts / buah keras 

5 - 6 pieces of kaffir lime leaves - slightly bruised / crushed. 

Salt to taste 

6 tbsp of oil 

250 ml coconut cream / milk 

250 ml water ( or lesser ) 

Preparation steps :

1. Clean chicken & cut into bite sizes. Marinate with 2 tbsp of curry power & set aside for 30 minutes. 

2. Pound / blend the following ingredients  until you get a fine chillie paste. Lemon grass, dried chillies, shallots, galangal & belacan. 

3. In a pan / wok, add oil & heat up the oil then add in the chillie paste. Fry until you get a nice redish color.

4. Add in the chicken pieces, fry until the chicken is well coated with the chilie paste. 

5. Add in the coconut cream, bring to boil & add in the kaffir lime leaves & salt. 

6. Simmer for 30mins or until chicken is fully cooked.

7. Served hot with steamed rice. 

Bon appétit !!

Chin's notes: 

1. Chillie paste can be prepared ahead & use when needed. 

2. Removed the dried chilies seeds if you prefer less spicy curry. 

3. Coconut milk / fresh milk can be used to replace coconut cream but I find that cream gives a more creamy taste.

Almond & Cranberries Cookies

Been wanting to bake some cookies, finally have time to work on this new recipe. 

Recipe adapted from Rasa Malaysia's almond cookies recipe. 

I love cranberries so decided to add some cranberries.

Almond Cranberries Cookies Recipe : 

Ingredients : 

130g cold butter, cut into cubes. 

50g icing sugar 

80g corn flour 

120g all purpose flour 

60g almond powder / flakes. I used almond powder. 

1 tbsp milk ( optional only if dough is too dry) 

60g dried cranberries - 25/11/2014 oops I forgot to mention this in the ingredient. 

Preparation Steps : 

1. In a mixing bowl, sift all purpose flour, corn flour & icing sugar together. Add in cold butter cubes.

2. Rub in the butter until you get the crumbs texture. 

2a (25/11/2014). Add in almond & cranberries. 

3. Add milk & form a soft dough. If the dough is too soft, put into the fridge. 

4. Roll out the dough about 1 cm thickness & cut out the desire shapes. Place them on baking sheets on a baking pan. 

5. Bake at preheated oven at 160 degree C for 20 minutes or until golden brown. 

6. Remove from oven & leave to completely cool before storing. 

Bon appétit! 

Chin's notes : 

1. Cookies is crunchy with chewy cranberries.

2. Add in milk if the dough is too dry or humidity level is low. Just enough milk for soft dough to form.

Baked Chicken Breast Meat

Learnt that I can use ham to wrap meat without skin & decided to explore. Baked chicken breast wrapped with Serrano ham. The ham gave lthe breast meat a "coat" to prevent the meat from drying out.   l

Baked Chicken Breast Meat wrapped in Serrano Ham Recipe.

Ingredients :

3 chicken breast meat

1 packet of Serrano Ham about 10 sheets

1 tomato - diced

Salt & pepper to taste 

Olive oil

Mixed herbs - I used Herbes de Provence

Preparation methods : 

1. Lay the ham about 3 sheets per meat, depending on the size of your meat.

2. Lay the chicken breast on the ham.

3. Give the chicken meat some cuts with a sharp knife so it will can spread out the meat. 

4. Rub with some olive oil, sprinkle some salt, pepper & mixed herbs on meat. Then lay the diced tomatoes on the meat. 

5. Try to wrap/seal the meat with toothpicks / strings to hold the meat together with the ham. 

6. Baked in a preheated oven at 180 degree C for 30mins. 

7. Slice into pieces before serving. 

Bon appétit !

Chin's notes : 

1. Alternatively you can use bacon. 

2. I used Serrano Ham.  Serrano ham is a type of dry-cured Spanish ham.

3. You can purchase Herbes de Provance or make ur own. Here is a link to the recipe. http://m.allrecipes.com/recipe/223272/herbs-de-provence/

4. The meat is slightly salty, a perfect dish to go with Rice Cooker Tomato Rice.  

5. This is ideal for a quick meal and it can be prepared the night before and bake on the next day.

One Dish with Steamed rice

My lazy meal, "One Dish" which has , tofu, veggies, meatballs & soup!!! Quick & easy to prepare! 

Ingredients : 

1L of water water 

200g minced pork

Some Leafy veggies like Chinese bok-choi / Chinese cabbage

1/2 cube of chicken stock cube. 

1 pkt of silky tofu suitable for soup. 

Salt & pepper to taste. 

1 tbsp cornflour 

1 tbsp oyster sauce

Spring onions & sesame oil for garnishing 

Preparation steps : 

1. Marinate the pork with oyster sauce, salt & pepper & cornflour set aside for 30mins. 

2. Clean & cut the veggies & set aside. 

3. Put the water in a pot & bring to boil. 

4. Add the chicken stock cube. 

5. Shape minced pork into meatballs & add into soup. 

6. Add in the veggies & bring to boil. 

7. Cut the tofu into cubes & add into the soup. Bring to boil then add salt & pepper to taste. Turn off the flame. 

8. Serve onto serving bowls, garnish with spring onions & some sesame oil. 

Bon appétit !! 

Chin's notes: 

1. Chicken stock can be used. Then chicken stock cube is not required. 

2. Can use soya sauce instead of salt, it will give the soup a richer taste. 

A special birthday cake

Tried to bake a birthday cake for someone special. A simple recipe yet so yummy!!! 

Topo Map Cake recipe shared by Singapore Home Cooks (SHC) group: 

http://wendyinkk.blogspot.sg/2012/05/topo-map-love-cake-kek-alunan-kasih.html?utm_source=BP_recent

Chin's notes: 

I made a smaller cake by halving the ingredients & replaced evaporated milk with 50ml fresh milk. Decorated the cake with sugar glacé & M&Ms. 

Ingredients used for this cake. 

125g butter 

125g sugar 

150g flour

1 tsp baking powder 

1 tsp vanilla essence 

1 tsp pandan extract 

50ml fresh milk. 

Cocoa powder 

Preparation & baking instruction is as link below.  http://wendyinkk.blogspot.sg/2012/05/topo-map-love-cake-kek-alunan-kasih.html?utm_source=BP_recent

My final birthday cake with love..

Rice Cooker Tomato Rice

Fast & easy to prepare meal. This is a great recipe which my sister shared. She knows that I'm always running out of time & I love easy, fast & yummy recipes. Lunch was served within 45mins including preparation time with fried omelette!! :)

Tomato rice, is fragrant & tasty, a bit of sourish taste from the tomato. 

Rice Cooker Tomato Rice Recipe. 

Ingredients : 

1 cup of rice 

1 big tomatoes 

1 tbsp olive oil 

2 slices of bacon / ham 

1/4 tsp Black pepper 

1/4 tsp salt / to taste. 

10g of butter - added on 20 Nov 2014. It gives the rice a richer taste.

Preparation Steps : 

1. Wash rice, add the same amount of water that you'll usually used to cook a cup of rice. Take out 1 tbsp of water. When tomato is cooked it will produced some juice.

2. Cut the slices of bacon into thin stripes .

3. Add in seasoning & bacon to the rice & give a good stir. 

4. Cut the tomatoes at the top. Just like below. 

5. Place in the middle of the rice. 

6. Close the lid & start cooking the rice as you normally would. 

7. Once cooked, smash the tomatoes. 

8. Mix smashed tomatoes with cooked rice.

9. Served with fresh lettuce & fried eggs!

10. Voilà! Lunch is served! 

Bon appétit. 

Chin's note:

1. Prepare your omelettes while waiting for the rice to cook. ;) 

2. Serve hot with sambal chillie. 

3. I yet to try with French beans / corns to make the rice more complete. 

4. The link to the recipe that my sister shared: http://www.life.com.tw/?app=view&no=191213

5. 15 Nov 2014 - if you wish to use fresh mushrooms , they will release water during the cooking process. Do adjust the water level of your rice accordily. Same goes with other ingredients which will release water during the cooking process. 

6. 20 Nov 2014 - taste great with a slightly salty dish, Baked Chicken Breast Meat.

Variations of ingredients used:

20 Nov 2014 - Sweet corns, french beans,  olive oil, salt and pepper, a piece of butter (about 10g). I find that with added butter, it gives the rice a richer taste.