Ingredients
2 chicken drumsticks, deboned and cut into 2cm pieces.
80g Chinese mushrooms, softened in hot water and stalks   removed.
400g Thai long grain white rice, washed.
400ml chicken stock.
½ waxed duck leg, deboned and sliced thinly.
150g salted fish.
200g choy sum, or sawi.

Marinade For Chicken
30ml ginger juice
½ tsp salt
¼ tsp pepper
¼ tsp five-spice powder
¼ tsp sesame oil
¼ tsp dark soy sauce

Braise For Mushrooms
250ml chicken stock
Sprinkling of salt and pepper

Sauce
100ml thick soy sauce
2 tbsps oil

Method
1. Season chicken with marinade. Set aside for 2 mins. Cook mushrooms with braise ingredients over a low fire for 30 mins. Remove and set aside.
2. Put rice in claypot and add chicken stock. Stir so rice adsorbs some stock even before cooking.
3. Cover claypot and cook over a high fire for 5 mins. As soon as smoke comes out of the claypot, remove cover and add waxed duck, Chinese sausage, if using, braised mushrooms and marinated chicken on top of rice. Bury salted fish into rice, as it takes longer to cook. Replace cover and turn fire to low. Simmer for 15 mins.
4. Remove cover again and add choy sum. Cover and simmer for 1 minute.
5. Add sauce, stir to mix well and dish out to serve.

Ikan Bilis Fried Rice

Ingredients
2 tbsps oil
1 onion sliced
2 cloves garlic, minced
2 red chilies, seeded and sliced
100g mixed vegetables
150g dried ikan bilis, rinsed, drained well and deep-fried  until crisp.
4 cups cooked rice, cooled.
1 tsp salt or 3 tbsps light soy sauce
2 egg omelettes, cooled and sliced into thin strips.

Method
1. Heat oil in pan over a medium fire and fry onion, garlic and chilies for 2-3 mins or until fragrant.
2. Add mixed vegetables and stir-fry for another 2 mins.
3. Add deep-fried ikan bilis, rice and mix well for another 30 secs. Season with salt or soy sauce.
4. Top with shredded omelette and serve immediately.

Chicken Rice Ball

Ingredients
180g minced chicken.
1 tsp corn oil
5 Chinese mushrooms, soaked for 30 mins in cold water,  drained and diced
½ cup corn kernels
¼ tsp sesame oil

Rice A
½ cup glutinous rice, rinsed and drained
250ml chicken stock
375ml water
2 fresh pandan leaves

Rice B
1 cup normal white rice, rinsed and drained
250ml chicken stock
250ml water

Marinade
Sprinkling of salt
¼ tsp soy sauce
Sprinkling of pepper
¼ tsp sesame oil

Method
1. To prepare rice mixture, bring ingredients of Rice A to a boil in rice cooker.
2. Stir in ingredients of Rice B. Continue to cook in rice cooker. Once cooked, leave to cool for 5 mins.
3. Season chicken and allow to marinate for 15 mins.
4. Heat oil in non-stick pan over a medium fire. Stir-fry chicken and mushrooms for 1 min. Add corn kernels and season with sesame oil. Continue frying for 30 secs. Set aside and leave to cool for 5 mins.
5. To assemble rice balls, divide rice and filling into 15 equal portions. Wrap filling into each portion of rice and shape into balls. Serve immediately.

FISH BIRYANI

Biryani Rice
3 tbsps ghee or any vegetable oil
5cm cinnamon, or kayu manis
4 cardamoms, or buah pelaga
4 cloves, or bunga cengkih
4 shallots, sliced
500g Basmati rice, washed
3 cups water
½ cup evaporated
3 tbsps plain yoghurt
2 talks lemongrass, crushed
1½ tsps salt
1-2 drops yellow colouring

Biryani Seasoning
 (pounded finely)
3 cloves garlic
3cm knob old ginger
2 green chilies

Biryani Seasoning
Handful Raisins
20g roasted cashew nuts
1 tbsp fried shallots

Method
1. Heat ghee or oil in work over a medium fire. When hot, stir-fry cinnamon, cardamom, cloves and shallots for 30 secs or until fragrant.
2. Add rice and mix well. Transfer to rice cooker and add water, evaporated milk, yoghurt, lemongrass and salt. Add seasoning and stir to mix well. Cook untill rice is dry, about 8-10 mins.
3. To serve add raisins, cashew nuts and fried shallots to rice. Toss and serve with masala or curry fish.

FRIED RICE IN PINEAPPLE

Ingredients
4 tbsps oil
2 tbsps chopped garlic
20g French beans, cut into 3cm pieces
300g cooked rice
2 eggs beaten
½ tsp salt or 2 tbsps soy sauce
100g pine nuts
20g roasted almonds
Half a medium-size pineapple
5 small sheets of dried nori seaweed, (from  supermarkets) cut into strips

Method
1. Heat oil in large work over a medium fire. When hot, add garlic and stir-try quickly for about 30 secs until fragrant but not brown.
2. Add French beans and stir-try for another 1 min. then add rice and continue stirring to mix well.
3. Make a space in centre or work and pour in beaten eggs. leave for 30 secs, then quickly scramble and mix with rice. Season with salt or soy sauce.
4. Continue frying for about 1 min, then add pine nuts and almonds. Cook for another 30 secs.
5. Spoon into pineapple half and garnish with seaweed strips. Serve at once.