Message of Christ

Glutinous Rice with Chicken is more commonly known in Chinese as 糯米鸡 or Loh Mai Kai. My version has mushrooms, Chinese sausage and roast pork besides chicken. I have always like glutinous rice but I'm always mindful not to eat too much at one go. Glutinous rice fill your stomach fast and is hard to digest.

I am very happy with this recipe. This is so delicious and I'm going to make again, this time in full recipe with no salt reduction, and in smaller serving. Cooked glutinous rice can be kept frozen and reheated by steaming. You can use Chinese rice bowl or disposable aluminium dish.

Glutinous Rice with Chicken
Adapted from Sugar & Everything Nice


Ingredients

450g glutinous rice
6 chinese dried mushrooms
1/2 whole chicken (2 boneless chicken thigh)
2 tbsp soya sauce
1/2 tsp thick soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
1 tbsp sugar
1/4 tsp pepper
7 tbsp oil
170g roast pork
3 pieces dried chinese sausage
1 tbsp cornflour
salt to taste
1 stalk coriander leave -chopped


Method

• Soak the glutinous rice overnight. Rinse and drain well.
• Soak the mushroom for about 20 minutes and then cut  in half (quarters)
• Cut the chicken into bite-size pieces. Season with 1/2 tbsp sesame oil and 1 tsp sugar.
• Slice the roast pork into 1 cm cubes and season with 1/2 tsp soy sauce, 1/2 tsp thick soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, the remaining sugar and pepper.
• Slice the sausages thinly, lightly fy for about 2 minutes and set aside.
• Heat 2 tbsp oil and fry chicken until cook and all the gravy absorbed.Remove and set aside.
• Heat another 2 tbsp oil, add in roast pork and stir fry for about a minute.
• Add mushrooms and 1/4 cup water cover and simmer for 10 minutes.Blend cornflour  with 1/4 cup water and thicken the gravy. Set aside.
• Mix the glutinous rice with 3 tbsp oil,1 tbsp soy sauce, 1/2 tbsp sugar and 1/2 tsp salt.
• Divide chicken, roast pork, sausages and mushrooms into 10 equal portions. Place each portion in a bowl.
• Divide the rice into  10 portions also and cover the ingredients of each bowl with 1 portion of rice.The bowls should only be half full.
• Steam the bowls of rice in a steamer for 30 minutes or until the rice is well cooked.
• Turn each bowl of rice onto a serving plate and serve garnished with chopped coriander leaves.

Let the message of Christ dwell among you  richly as you teach and admonish one another with all wisdom through psalms, hymns, and songs from the Spirit, singing to God with gratitude in your hearts. Colossians 3:16

You Have Searched Me, LORD

This is not paella and it doesn't taste like one too. Chicken Basque is a Mediterranean dish with strong Spanish influence. This recipe is from Delia Smith's Summer Collection, which is also one of her best selling cookbook after Winter Collection. Another famous recipe from the Summer Collection is my favourite appetizer Piedmont Roasted Red Peppers.

Delia's version of this dish was raved about, and drooled over in UK in the early 90s when this book was first published.  This is a fantastic dish, bursting with glorious Mediterranean flavours. Please do not be daunted by the long ingredients list. This dish is an easy one pot meal. It can also be assembled in advance.
Chorizo and smoked paprika are the key ingredients here that give this dish a distinctive flavour.

Chicken Basque
Delia Smith's Summer Collection
serves 4

Ingredients

1.75kg chicken, jointed into 8 pieces. (3 large chicken legs,chopped)
2 large red peppers
1 very large or 2 medium onions (1 large onion)
2-3 tbsp extra virgin olive oil
150g chorizo sausage, skinned and cut into 1/2 inch slices (2 big chorizos)
50g sun-dried tomatoes in oil
2 large cloves garlic, chopped
1 level tablespoon sun-dried tomato paste (plain tomato paste)
1/2 level tsp paprika
brown basmati rice measured to the 225ml level in a glass measuring jug (white basmati)
275ml chicken stock
170ml dry white wine
1/2 large orange, cut into wedges (1 orange)
1 level tsp chopped fresh thyme
50g pitted black olives
salt and freshly milled black pepper


Method

• Start by seasoning the chicken joints well with salt and pepper. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. 
• Likewise, peel the onion and slice into strips of approximately the same size. The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into 1/2 inch pieces.
• Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces - two or three at a time - and brown them to a nutty golden colour on both sides. As they brown remove them to a plate lined with kitchen paper, using a draining spoon.
• Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.
• After that, add the chorizo, sun-dried tomatoes and garlic and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour. Next, stir in the rice and, when the grains have a good coating of oil,add the sun-dried tomato paste, paprika and chopped thyme. Pour in the stock and wine, and add some seasoning. As soon as everything has reached simmering point, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken gently on top of everything (it's important to keep the rice down in the liquid).

• Finally, place the wedges of orange in among the chicken and scatter with the olives. 
• Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes - 1 hour. (40 minutes) or until the rice is cooked but still retains a little bite. Alternatively cook in a pre-heated oven at 180C for 1 hour.

 

This post is linked to Cook like a Star "All Stars" organized by Zoe from Bake for Happy Kids,
Joyce from Kitchen Flavour and Mich from Piece of Cake.

This is also linked to Little Thumbs Up "Orange" hosted by Ann from Anncoo Journal, Zoe from
Bake for Happy Kids, and Doreen from My little favourite DIY.

    






 God is nowhere      God is no where?     God is Now here!


You have searched me, LORD, and you know me. You know when I sit and when I rise; you perceive my thoughts from afar, You discern my going out and my lying down; you are familiar with all my ways, Before a word is on my tongue, you, Lord know it completely, You hem me in behind and before, and you lay your hand upon me. Such knowledge is too wonderful for me too lofty for me to attain. Psalm 139:1-6

I Can Do All Things

I think not many Asians like risotto. It is mushy rice or half cooked rice to them especially when they are used to eating Asian style steamed or boiled rice all their life. The taste bud is not used to the flavour and texture of another type of rice, and this takes time  to adjust.

I remember my first taste of risotto at a Holiday Inn hotel in Rome some thirty years ago. I nearly spat the first spoonful out. I thought it was yucky at that time. I couldn't finish my meal. I also had my first best ministrone and seafood spaghetti there. Back then, those were the two Italian food I usually order. I was very young then and was not adventurous with food.

Now, cook me a risotto anytime and I thank you for it. Risotto is cooked creamy, and not mushy from the liquid absorption of the large grain. You cannot make a risotto using long grain rice, for the flavour and texture will be different.
This is a modified Ina Garten's butternut risotto with saffron,  a risotto alla Milanese  style using saffron.
I cooked one serve with grilled prawns.



Butternut Risotto with Grilled Prawns
Ina Garten
serves 4-6


Ingredients

1 butternut squash 250g
2 tbsp olive oil 1/2 tbsp
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade 300ml vegetable stock
6 tablespoon unsalted butter 20gms
2 ounces pancetta, diced 
1/2 cups minced shallots (2 large) 2 small shallots
1 1/2 cups arborio rice (10 ounces) 1/3 cup
1/2 cup dry white wine 50ml
1 teaspoon saffron thread, a pinch
2 tablespoons grated Butternut squash
1 cup freshly grated Parmesan cheese, scatter
4 large grey prawns, shelled and deveined

Method

• Preheat the oven to 400 degrees. 
• Peel the butternut squash, remove the seeds, and cut it into 3/4 inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1.2 tsp pepper.(salt and pepper to taste) Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. 
• Meanwhile heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
• In a heavy bottomed pot or Dutch pan, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus saffron, 1 tsp salt and 1/2 tsp pepper.(salt and pepper to taste) Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, (add in grated squash), 2 ladles at a time (1 ladle), stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.Serve with grilled prawns

Grilled Prawns

Shelled and deveined prawns. Add a little olive oil, salt and pepper. Grilled on hot pan till cooked.

Linking this post to Cook Like A Star "All Stars Anniversary" organised by Joyce from Kitchen Flavours,
Mich from Piece of Cake and Zoe from Bake for Happy Kids.
This is also linked to Little thumbs up "Prawns" hosted by Food Playground, organised by Bake for Happy Kids and My little Favourite DIY

I can do all things through Christ who strengthens me Phillipians 4:13

Praise To God

 Lena of  Frozen Wings cooked and posted this dish to Asian Food Fest (Hong Kong and Macau) and Amy of  Amy's Baking Diary also cooked this for her children.

In her post, Amy said that it is a dish good for working mother like her. She can prepare this dish in advance for her boys' lunch and put them in the fridge. When they are back from school, they just need to add in the pork cutlets, ,ketchup sauce, cheese topping and leave the dish in the oven to bake. When they have bathed and changed, they can have their lunch. How wonderful!

This is great for me too! I like a one dish meal which I can prepare in advance. This is also good for a house pot luck party.


焗豬扒飯 Hong Kong Style Baked Pork Chop Rice
Adapted from herfrozenwings

Ingredients

3 bowls of cooked rice
2 pieces of pork chop,pork cutlet (I used 8 small pieces of pork loin)
1 tomato, cut into wedges
1 medium sized onion, cut into wedges
2 eggs, lightly beaten (3 eggs)
3 tbsp plain flour ,heaped

1 cup of shredded mozzarella cheese

salt and pepper for seasoning the meat
oil for frying

Sauce
1/2 cup ketchup
1/2 of anchovies stock (or chicken stock) (used 1 tsp chicken seasoning + 1/2 cup water)
1 tbsp sugar, or to taste
1 tbsp soy sauce, or to taste
1 tbsp Worcestershire sauce


Method

• In a medium bowl, combine all ingredients for the sauce and set aside.
• Pat dry the pork chops and season with salt and pepper, leave for 30 mins.
• In a large pan, heat up 1 tbsp of oil and pour in 1/2 of the beaten egg.
• Scramble the eggs until almost cook through, add the rice and stir fry with a spatula. Add in 2 tbsps of beaten egg into the rice, season with some salt. Transfer the rice into a baking dish.
• In 2 plates, place flour and the balance of the beaten eggs separately. Pour enough oil into a lage frying pan. Dip the pork chop into the beaten egg and then into the flour and fry the pork chop till they are cook through. Drain with paper towels. Cut them into strips and place them onto the baking dish on top of the fried rice.
• Lastly, heat up some oil in the pan and cook the onions till they are slightly softened. Add the tomatoes and, stir and cook till they are softened. Pour in the sauce and let cook for about 2 minutes. Taste and see if more sugar and soy sauce are needed.

• Remove from heat and pour the sauce over the pork chop and fried rice. Scatter with shredded cheese and bake in a preheated oven at 220C for about 15 mins or until cheese is golden brown.

Note: The next time I cook this dish, I will add more sauce and cheese.

Susan Boyle
Listen to Susan Boyle's version of Leonard Cohen's classic "Hallelujah"

Cast Your Burden On The Lord

 Curtis Stone does it again! This time with this Chicken and Chorizo Paella. 
A very easy and relaxing way of cooking this dish. You don't need to have everything mise en place. Just prepare and cut, as you cook along. Follow the steps exactly in the video as Curtis Stone works his charm on you and you'll be fine.
I have cooked paella many times but never have it so easy. Moreover, it tastes so great. Usually, for easier eating, I use bite size boneless thigh but not this time. This dish serves 4 but there are only 3 in the family eating, and I have 3 large chicken drumsticks. The chicken drumsticks were cooked so crisp that I wish I could have more and the rice was cooked to near perfection, tender,moist and crisp round the edges. Move over, old paella recipes, make way for Curtis Stone's Chicken and Chorizo Paella!

Chicken and Chorizo Paella
Curtis Stone Feed Your Family
serves 4


Ingredients
4 cups water
3 tsp salt
small pinch saffron threads
1 tbsp olive oil
1 pack chicken (3 large drumsticks)
1/2 medium brown onion, finely chopped
3 cloves garlic, finely chopped
1 small red capsicum, thinly sliced
2 cups medium grain rice (arborio rice)*
1/2 tsp smoked paprika
1 tomato, seeded and cut into small dice
1 spring onion, thinly sliced
1/2 lemon, cut into wedges, for garnish


Method

• Preheat oven to 200C or 180C fan.
• In large saucepan, heat water and salt to a simmer, turn off heat and add saffron.
• Place large ovenproof frying pan or paella pan over high heat and add oil. Season chicken with salt and pepper. Once oil is hot, add chicken and brown on all sides, for about 5 mins. Remove chicken from pan, reduce heat to medium high and return pan to the heat.
• Cook onion, garlic and capsicum for 2 mins, or until softened. Add chorizo and cook for 1-2 mins.
• Stir in rice, then paprika, and cook for 2 mins, or until pan is dry and rice is coated with oil.
• Add warmed saffron water to the pan and stir to evenly combine. (note: sizzling sound) Add the chicken back to the pan, arranging in a single layer, evenly spaced and bring to a simmer over high heat.
• Once pan comes to a full simmer, remove heat, sprinkle with tomato and season with salt and pepper(pepper only, taste before adding salt). Place in oven and cook, uncovered, for 25-30 mins, or until the rice and tender and chicken is cooked through. A sign of a good paella is crisp[ around the sides of the pan.
• Stand for a few mins before serving. Garnish with spring onion and lemon wedges.

* I would have used Australian calrose rice for this recipe but I have an opened box of arborio rice to clear.

This post is linked Cook Like A Star 'Curtis Stone'. Hosted by Zoe from Bake for Happy Kids

Baby Sumo from Eat Your Heart Out and Grace from Life can be simple.

Cast Your burden on the LORD, and he will sustain you; he will never permit the righteous to be moved.  Psalm 55:22

I Am The Living One

I cooked some Thai inspired dishes recently.  Pineapple Fried Rice, Roast Duck Salad with Lychee and Pomelo and Spicy Fish Mousse (Otah)

 Pineapple Fried Rice

Sometimes you think you are a pro in the kitchen, you can whip up a dish easily with just a glance at the recipe. But you are proven wrong. Take this Thai Pineapple Rice for instance, Garlic and shallots were nearly burnt, sauce was poured in too early and rice was mixed before the chicken and prawns were fried! All this spelled DISASTER but thankfully it tasted not too bad though lacking in pineapple flavour.
I have bought a fresh pineapple for this dish and it is more for presentation purpose than to use the fresh pineapples to cook.  If I had followed the recipe closely, and do it accordingly, I would say this recipe is a keeper.
I have used less tumeric and more rice and the rest of ingredients are all estimated. However, I think canned pineapple is a better choice because the juice and flesh are sweeter. My rice also lacked  pineapple flavour(added more belacan, I read as 1 tablespoon) or it could be due to the burnt garlic and shallot (most likely both)
I have to try this again to know and for sure I will follow the recipe to the tee.

Thai Pineapple Rice
Adapted from Noobcook
serves 2-3
Ingredients

1 tsp tumeric powder
1 tbsp pineapple juice
1 tbsp fish sauce
1 tbsp ikan bilis or chicken seasoning powder(chicken seasoning powder)
350g cooked long grain rice, refrigerated overnight
2 tbsp cooking oil
30g butter3 shallots, peeled and minced
3 garlic cloves, peel and minced
1 heaped tsp shrimp paste
6 prawns peeled, de-veined and diced
100g boneless chicken breast, cut to bite-sized pieces: marinate with 1/2 tsp sesame oil and 1/4 tsplight soy sauce(chicken thigh)
100g diced pineapple, fresh or canned(fresh)
2 tbsp roasted cashew nuts
2 tbsp dried raisins
pork or chicken floss(omitted)
coriander

Method

Combine tumeric, pineapple juice, fish sauce and seasoning powder in a non stain bowl. Mix well and set aside.

Heat oil and butter in wok, stir fry shallot and garlic for about 30 seconds or until the shallots start to soften.

Add shrimp paste, stir fry for about 1 minute until you smell the pungent aroma.

Add chicken and stir fry until they just turn opaque. Add prawns, stir fry until semi-cooked .Add rice and pour the sauce over. Stir fry until the rice grains are dry and evenly-coasted in the sauce. 

Add pineapple, cashew nuts, raisins and stir fry for another minute or two. Ladle pineapple rice to serving bowl and garnish with meat floss and coriander.

Roast Duck Salad with Lychee and Pomelo

I love this salad. It has all the Thai elements. Sweet, sour and spicy. You can use any salad leaves you like. The star is the dressing. Always taste and adjust to your liking before tossing and serving.

Ingredients for the Dressing(Nahm jim)
Gourmet Traveller
serves 4

2 small red birdseye chillies
1 small garlic clove
2 tsp light palm sugar, or to taste
2 tbsp lime juice, or to taste
2 tbsop fish sauce, or to taste

1 roast duck breast, deboned (store bought)
A bag of mix salad leaves
coriander leaves
fresh sliced chillies
lychee, use canned if fresh not available
pomelo

Pound chilli and garlic to a coarse paste in a mortar and pestle, stir in remaining ingredients and set aside.
Add nahm jin to salad, roast duck, lychee and pomelo. Toss and serve.

Spicy Fish Mousse

A Thai inspired steamed otah with a distinct kaffir leaf fragrance and a lighter texture.  The Singapore or  certain Malaysian style  are usually blended with some spices and are grilled. I like this version very much.

Spicy Fish Mousse(Otah)

300g or more horse mackeral, or batang fish
200g fish paste
1 tablespoon fish sauce
3 tablespoon of chilli paste*
2 tablespoon corn flour
1/4 tsp sugar
1/2 cup thick coconut milk
5 kaffir leaves, finely sliced
A dash of pepper

Extra finely shredded kaffir leaves for garnishing


Method

• Scrape out fish meat and mix with fish paste. Into a mixing bowl, add fish sauce, chilli paste,corn flour, coconut milk and kaffir leaves. Mix thoroughly until well blended. 
• Lay a blanched banana leaf at the bottom of a small steaming tray. Pour mixture onto the tray and steam for 15 minutes.
• Grill the cooked mousse for another 15 minutes at 200C.(optional step if you prefer firmer texture)
• Garnish with finely shredded kaffir leaves.

 *Chilli paste of red chillies, lemon grass and kaffir leaves, garlic and shallots,salt and oil.

I am the Living One; I was dead, and now look, I am alive for ever and ever!  Revelation 1:18

Blessed Are The Merciful

Since I have about 1 cup of arborio rice and homemade chicken stock left after making seafood paella, I made myself mushroom risotto for lunch. This one got a big thumbs up from me.
To make a good basic mushroom risotto, a good chicken or vegetable stock is essential. You also need dried porcini, mixture of wild mushrooms,  and a  good splash of dry white wine. I did not have these at home, so I adapted from simplyrecipe simply because the recipe calls for any flavorful mushrooms and brandy.  This is the first time I am using brandy for  risotto and the brandy definitely makes the rice more flavorful than white wine!
Some people do not have the patience to stir risotto. I was listening to Norah Jones 'Don't Know Why' while doing the stirring.  I would like to say that it is quite therapeutic to do this. To me, it is like culinary therapy to soothe and calm the mind and body.

Mushroom Risotto
serves 4-6


Ingredients
2 tablespoons butter
2 cups flavorful mushrooms such as shitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces. ( white buttons and shitake)
2/3 cup brandy, vermouth, or dry white wine (brandy)
5-6 cups chicken stock (use vegetable stock for vegetarian option)
1/3 cup of peeled and minced shallots ( OR 1/3 cup of yellow or white onion, finely chopped)
1 3/4 cups arborio rice or other risotto rice (3/4 cup arborio)
1/3 cup freshly grated Parmesan cheese
salt and freshly ground black pepper'2 tbsp chopped fresh parsley or chives

Method

• Bring stock to a simmer in a saucepan.

• Melt the butter in a deep, heavy, medium sized saucepan over medium high heat. Add mushrooms and shallots and saute about 5 minutes (if using chanterelles, dry saute first for a minute or two and let the mushrooms cook in their own juices before  adding the butter). Add the rice and stir to combine.
• Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1./2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly - stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
• Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Note: The exact amount of chicken stock you need will vary depending on how hot your stove is, how much you stir the rice and how wide your pot is. I drizzled truffle oil just before serving. Risotto is best served immediately.

The Beatitudes

Blessed are the merciful, for they shall be shown mercy. Matthew 5:7

Those who show mercy are called blessed because they place showing mercy above their own rights; They are the people who understand mercy for they know their own inadequacies and weaknesses. When they have received grace and mercy from the Lord, they in turn know to show mercy to others. It is an act of forgiveness of the people who do us wrong and compassion for the suffering and the needy.







I am linking this post to Little Thumbs Up 'Mushroom' hosted by Joyce from Kitchen Flavours, and organised by Zoe from Bake for Happy Kids and Mui Mui from My Little Favourite DIY.

Quick Lunch II

Masterfoods Spices

With these two spices I made a quick lunch for my younger son. He is into body building and takes chicken breast for protein. I cooked buttered rice with cranberries and served rocket leaves with balsamic vinegar as side. The lunch took about 20 minutes ready,less if I have flatten the chicken breast.

Ingredients
200gm chicken breast, boneless
1/2 tablespoon oilive oil
2 teaspoon lemon pepper
2 teaspoon paprika
lemon wedge to serve

Rice
1 cup Jasmine rice
1 tablespoon dried cranberries
1 tablespoon salted butter

Method
1. Cook rice together with cranberries. Add butter and stir into rice when rice is done.
2. Season the chicken while rice is cooking.Rub olive oil,lemon pepper and paprika and leave chicken aside for 5mins. Heat the grill pan high and preheat oven to 200C.
3. When grill pan is smoking hot,place chicken on grill. Grill for 5 mins each side,depending on thickness.
Place in the oven to continue cooking till cook.(can omit this if chicken breast is thin).

Note: I test chicken by inserting a toothpick,

Grilled chicken with lemon pepper and paprika

Son's verdict: Chicken breast is so moist and tasty.
Thank you Lord for your grace and mercy. Thank you for your blessings bestowed upon us. May You dwell in our lives forever, keeping us safe and close to you. In Jesus' name, Amen

No weekly marketing

I don't do weekly marketing, I go to the supermarket almost every day, and is not a chore but very therapeutic for me. Shopping for groceries in Singapore is so convenient, there are supermarkets in almost every corner of Singapore. That's one reason why I don't plan my weekly marketing, another reason is I do not like to freeze fresh produce like fish and meat. My refrigerator is not big. It is only 1.6l but there's sufficient space for a family of 5. In the freezer, there are ready to roll pastry sheet,homemade chicken stock,frozen pizzas,frozen peas and bacon and  occasionally chicken nuggets and ice cream. In the chiller,there's always blocks of butter, eggs, cheese and milk, chocolates and fruits. All my bottled spices are also kept inside, together with baking stuff like nuts and dried fruits,valhorna chocolates and whipping cream. With this note, I want to thank God for supplying all our daily needs, spiritual and physical.  'My grace is made sufficient for you, for my power is made perfect in weakness'. 2 Corinthians 12:9

When I saw this recipe at Peng's kitchen, I thought it was an interesting one for I have never done a roast chicken with local flavour. Like her, I also cook nasi lemak rice to go with it.

Pandan Roast Chicken

The chicken is so tender with a hint of spice ness and it goes well with nasi lemak. This recipe is definitely a keeper.  

Please refer to peng's kitchen

Paella



Paella

This paella recipe was obtained from a Spanish restaurant chef. I have attended a one day Spanish food introduction course organised by the local community centre. The chef demonstrated 3 dishes.
The first dish he cooked was this paella,second dish was Gambas al Ajilo(Garlic Prawn) and last dish Calamares a la Pancha(freshly Grilled Squid with Olive Oil).
I have cooked this paella many times, sometimes with bomba rice, other times with sushi or calrose rice.
I bought bomba rice from Mâché restaurant.

Paella Valencia(36cm pan)
Bomba rice 320g
extra virgin oil 40ml
red capsicum 50ml
tomato dice 40g
ground almond 10g
dried parsley 5g
chicken leg boneless(cut into cubes) 150g
Spanish Chorizo Sausages 35g sliced
prawns 8pcs
squid ring 80g
half shell mussels 8pcs
chicken stock 1L
sweet paprika powder 3g
saffron 0.5g
green peas 90g
salt and pepper to taste

Method
1 heat up the paella pan with olive oil
2 sauteed the onions,tomato,red and green capsicum and ground almond for few minutes.
3 add in squid,chicken,prawn,mussels and sauteed it until half cook
4 remove and set aside prawns and mussels.
5 add in rice into the pan and sauteed for 3minute
6 add in the stock and let it boil,medium heat
7 add in paprika,salt,saffron,dried parsley and pepper
8 uncovered until the rice is almost dry
9 put the prawn,mussels,chorizo and green pea with foil and low heat. Let sit 5-10mins,until rice is cooked.

Note: picture shows paella cooked in sushi rice, I omitted mussels and chorizo. only yellow capsicum. Green
peas served as side.I usually prepare food from whatever ingredients I have in the fridge and larder. I don't go out to buy ingredients just for the dish.

Yesterday, I was at a shopping mall library distributing this flyer. My church has been organising this children outreach camp for the past 6 years and we always receive good response from the neighbourhood. One of the reasons could be the low fee of $15 inclusive of 3 lunches, teas and a T-shirt. Another reason could be because these children are from dual income family, the parents are busy working and what better place to send their kids during school holiday than to a church. Whatever reasons they may be, I'm glad they have spent a meaningful holdiay knowing Jesus. Most of them are unchurched.
My role is a shepherd to them. There will be 12 children under me and I lead them to various activities like songs and praises,crafts,games and speech and drama. I will also have an assistant shepherd to help me.
This year we have increased the fee to $20 and there's buses to bring the kids to camp.The Lord has kept me to serve every year and it has been a fun and rewarding experience for me. It warms my heart to know of children who are in church for the first time, singing praises to God. Most importantly, they get to learn God's Word and know Jesus.
This year, the camp is on the 21st Novemeber to 23rd. We are expecting 200+ children. Urgent prayers are needed for more volunteers to come forward and good response from the flyers distribution.