• 2 cups of rice, washed
• 1 piece of salted tenggiri fish in oil
• 6 black mushrooms, soaked till soft and halfed
• 4 pieces of chicken thighs & drums, chopped
• 5 cloves of garlic, minced
• 2 inches ginger, crushed
• 1 tsp light soy sauce
• 1 tsp sugar
• 1/4 tsp pepper
• 1 tbsp Maggi chicken stock concentrate
• 1/2 tsp dark soy sauce

Marinade for chicken:

• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1/4 tsp pepper
• 2 tsp sugar
• 2 tbsp sesame oil
• 2 tsp cornflour
  

Directions:

1. Marinade the pieces of chicken for 30 minutes.
2. Mash up the salted fish in 1 tbsp of its oil. Season with some sugar and pepper before mixing it into the rice. Add some water into the rice, stir and cook on the electric cooker as usual.
3. Heat 1 tbsp oil in a wok and stir-fry the garlic and crushed ginger before adding in the marinated chicken meat. Season with light soy sauce, sugar, pepper, stock concentrate and dark soy sauce.
4. Add the mushroom slices and keep on stirring until the chicken is cooked. Add a little water if it's too dry.
5. When the rice is almost cooked and dry, add stir-fried chicken meat and continue to cook till rice is completely cooked. Dish rice into a serving bowl and garnish with chilli strips and chopped spring onions. Best serve when hot!
   

What you need:

Pizza dough:

• 120g plain flour
• 120g high protein flour
• 1 tsp instant yeast
• 1 tbsp olive oil
• 150-160ml lukewarm water
• 1/4 tsp salt

• 250g deboned chicken meat, cubed small
• Half a can of sweetened pineapple, cubed
• 1 onion, thinly sliced into rings
• 1 tomato, thinly sliced into rings
• 2-3 tbsp tomato puree (I used ketchup)
• A good amount of grated mozarella and cheddar/parmesan/smoked cheese
• Pinch of pepper, salt, dried thyme & oregano
  

Directions:

1. Marinade the chicken with the seasonings and set it aside.
2. Sift plain flour and high protein flour into a mixing bowl. Fit machine with a dough blade. Add in yeast and combine olive oil and salt that had been mixed with lukewarm water.
3. Beat mixture for two to three minutes or until a smooth dough is formed.Cover the dough and set aside to stand for 35 to 40 minutes. Knock down the dough and place it on a lightly floured tabletop. Knead by hand for two to three minutes. Roll out dough to fit a 28-30cm pizza tray or pan and brush the surface with a little olive oil.
4. Bake in preheated oven at 180 degree Celcius for 10 minutes. Remove dough out to cool slightly.
5. Meanwhile, stir-fry the marinated chicken with some minced garlic and olive oil until it changed colour. Spread tomato puree/ketchup on dough base. Arrange some grated cheddar (or other cheese) evenly over the tomato base.Top up with cooked chicken meat and the rest of the ingredients. Top with mozzarella and cheddar cheese. Bake in preheated oven at 200 ºC or until dough is golden and the cheese melts. Serve hot!
   

• 100g fresh bread or biscuit crumbs
• 1 tbsp plain flour
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp paprika
• 2 tsp fresh chopped coriander
• Half a cup of natural yoghurt
• 12 chicken drumstikcs
• Dashes of olive oil

1. Preheat the oven to 200 degree Celcius. Mix together the crumbs, flour, cumin, chilli powder, paprika and fresh coriander. Spread the mixture on a shallow plate.
2. Pour the yoghurt into another plate. Dip the chicken drumsticks frist in the yoghurt, then in the crumb mixture to coat evenly. (Note: You can make some diagonal cuts over the drumsticks' flesh to help it cook more thoroughly later)
3. Place the drumsticks on a lightly oiled baking tray. Drizzle with olive oil.
4. Bake for 45-50 minutes until golden, crisp and cooked through. Serve with potato wedges, green salad and mayonnaise!