Cheese Baked Rice

*my first attempt and we love it *clap clap* hubby praises me somemore *blush*

Looks can be deceiving ~ haha

Recipe thanks to Noobcook

=Ingredients=
2 cups uncooked rice
water to cook rice
5 garlic cloves
200g button mushrooms, sliced - I reduce this and add in some crab meat
200g chicken fillets - I prefer sliced ham, beef or pepperoni
15g butter
few tbs uncooked cream soup - I use a packet of instant Chicken soup
shredded mozarella cheese and cheddar cheese
salt and pepper


Method

1. Wash and rinse rice until water runs clear.
2. In a heated wok/ saucepan, melt the butter. Add in sliced mushrooms and chicken pieces (for me, I add in sliced mushrooms, crabmeat and sliced beef), saute for a few minutes.
3. Add in washed rice, salt and pepper to taste. Stir well.
4. Wait for the rice mixture to cool, then transfer to a rice cooker. Add the garlic cloves. Add water to cook rice (use the usual measurement you use to cook rice).
5. When the rice is cooked, portion out the rice into individual oven-safe baking dishes (make sure you only put the rice until half the height of the dish)
6. Smear some mushroom soup (me chicken soup) sauce on top of the rice and topped with a layer of mozarella and cheddar cheese.
7. Bake in a preheated oven at 200C 20-25 minutes (me fan oven 180C 15 minutes) until the cheese has melted and slightly browned. 

*my own modified shortcut method* 

1. Scoop some cooked rice into a oven-baked cookware. 

2. Cut slices of salami and crabmeat (or whatever you like) and mix them into the rice. 

3. In another bowl, pour a sachet of chicken soup and pour some hot water into it and stir. Smear it onto the rice.

4. Spread a generous amount of shredded mozarella cheese on the top of the rice.

5. Pop it in the preheated oven.

Tiramisu

*I like to use instant mocha or latte for my tiramisu. Aiya, I forgot the link to the original recipe. Sorry! But my modified version is nice too - ask my hubby. I already made this for at least 10 times*

=Ingredients=
1 tbs instant coffee powder - I prefer Nescafe instant mocha
1/2 cup hot water
1/4 cup sweet Marsala wine - I omit this
1/4 cup thick cream - I use double cream
2 tbs icing sugar mixture - I use 1 1/2
1 cup mascarpone cheese - I use all 250g tub
100g sponge finger biscuits
cocoa powder for garnishing


Method

1. Dissolve instant coffee powder in hot water. Let it cool. Stir in half of Marsala wine and chill in fridge. 
2. Beat cream and icing sugar in a large bowl with electric mixer until soft peaks form. Fold in mascarpone and the remaining Marsala (I make more Mocha mixture and use it to replace Marsala)
3. Dip half of sponge finger biscuits, one at a time, into coffee mixture and arrange as a single layer on a deep dish (I dip and turn over the biscuit in the coffee mixture as fast as I can and arrange it in a deep plastic container)
4. Spread half of the cream mixture on top of the first layer of biscuits.
5. Dip remaining biscuits in coffee mixture, arrange and spread the remaining cream. 
6. Cover and refrigerate for 6 hours.
7. Serve with cocoa powder.

Research

Helped another PhD researcher in her project. Hehe. I got 5 pounds in return *extrinsic motivation to help others* But I don't think that I have Obsessive Compulsive Disorder (OCD) after doing her test for 1 hour in the university. Hmm...

Baked Ginger Sesame Boxing Chicken

*actually wanted to modify it to become Coffee Boxing Chicken by adding 1 tbs mocha into the marination mixture but the coffee taste isn't strong enough. Hmm, next time will do coffee paste separately and pour it after everything is cooked*

Forgot to take the pic after adding mayonnaise and Thai sweet chilli sauce

Recipe thanks to Kitchen Snippets

=Ingredients=

12-14 drummettes - me 12 drummettes

Marinate:
2 tbs grated ginger
2 cloves garlic- finely chopped
1 ts sesame oil
2 tbs soy sauce
1 tbs oyster sauce
1/2 tsp crushed pepper flakes
1/4 tsp black pepper
1 tbs brown sugar
salt to taste
some toasted sesame seeds


Method

1. To prepare the chicken - first remove the excess fat, with a sharp knife cut around the thin end of the drummettes until the skin and sinewy bits are separated from the bone. Pull the meat down with the help of a knife and you will get a little chicken lollipop. Repeat with the rest of the drummettes. 
2. Marinate the chicken for at least 4 hours or overnight. 
3. Preheat the oven to 180C (me 200C for fan-assisted oven). Line the baking pan with aluminium foil. Drizzle some olive oil on it.
4. Place the drummettes on the baking pan, bake for 30-40 minutes (I need to bake for 30 minutes then flip all over and bake for another 20 minutes (until brown and cooked through).
5. Sprinkle some toasted sesame seeds and serve warm at room temperature. 

 After much hassle of the cutting process

 Marination process is taking place

*For my own reference*

Fan oven - always reduce 25C lower than others and cooking time is reduced by 10 minutes for every hour of cooking time