CHICKEN RICE

For the rice:

2 cup brasmati rice
3 cup chicken stock
2 pandan leaves
salt
1 '' ginger
margarine

Method
heat some margarine in the rice cooker , coated the rice with it and pour in the chicken stock ,salt
 pandan  leaves and ginger.

For the Chicken

1 chicken
vinegar
honey
black soya sauce
oyster sos
5 spice powder

Method
Mix all the above ingredient and marinate the chicken with it for about 1/2 hour.
Then  deep fried the chicken.

For the sup

Saute slice shallot and garlic, put in water,salt and chicken bone .Boil for about 1 hour.
Once done discard the bone and garnish with fried onion and

For Chilli sos

500g red chilli
100g ginger
15 garlic
sugar,vinegar and salt

Blend all the ingredient .

A few word from the bottom of my heart....

Hei everyone,
Today is the 11 days of fasting for us as a muslim . We fast for one month in the month of ramadhan.Early in the morning at 5 a.m I woke my children up to eat and I'm so proud that my 7 year old daughter did not make any fuss of getting up so early in the morning and so far she managed to fast the whole day ,so her daddy would give her $1 a day for every day she fast.

CAPATI

 1 Cup atta flour
 1/2 cup lukewarm water

 Method 

 Put the flour in a bowl and slowly put in the water bit by bit.The amount of water wary.The doh should be sticky a bit . To get a fluffy capati ,knead well for about 10 min.

yummy caramel pudding

ingredients

2 cups of evaporate milk
half cup water
4 eggs
5 tbspoons sugar
1tspoon vanilla essence

For the caramel ( 1 cup of sugar with half cup of water)

Step

1 Place the sugar in heavy based pan heat until sugar dissolved and turn pale golden pour the water .Transfer to souffle dish
2 Whisk the eggs until frothy.Keep a side .
3 Add the milk and sugar ,heat the mixture until sugar dissolve .make sure it is not boiling .
4 Pour the mixture to the eggs then stir in the vanilla essence.
5 Pour the custard over the top of the caramel.
6 Stim the custard for half an hour .
7 Loosen the custard with a knife place the dish upside down on top of the souffle dish and invert