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Chicken Rice Porridge Recipe

Rice porridge or Congee

I grew up with chicken rice porridge, also known as congee or bubur ayam. My mum cooked it for me whenever I was sick. The soft texture makes it easy to eat. It’s nutritious and filling too. My mum would cook the rice porridge in the morning before she rushed off to work and I would have it all day. I prefer it to chicken soup.

Today was another cold and rainy day In Sydney and it made me crave for comfort food. This rice porridge recipe is so simple that my husband has made it several times without my assistance and it always comes out right. It takes 5-10 minutes to prepare and an hour of simmering. I find it so attractive when he cooks the rice porridge for me when I’m sick. It really tugs at my heart strings.

The recipe was adapted from this cook book. Serves 4.

4 cups chicken stock
1 tbsp minced ginger or 25g fresh ginger, sliced
1 cinnamon stick
1/2 tsp salt (do not add if your chicken stock is already salty)
1/2 cup short or medium grain rice, washed and drained
2 boneless chicken thighs, cubed
1 cup frozen peas
Optional – Fried shallots

Bring chicken stock to boil in a large saucepan.
Stir in the spices, salt and rice.
Reduce the heat, cover the saucepan and simmer gently for 1 hour.
Brown chicken and add it to the saucepan in the last 15 mins of cooking.
Add peas in the last 5 mins.
Serve hot with a sprinkling of fried shallots.

Note: If you prefer a thicker consistency, just cook it for a longer time. Add an extra cup of stock if you prefer a soupier rice porridge. Try it with other meats and vegetables of your choice.


Happy bananas!

I had a good friend over today for afternoon tea so it was a good excuse to do a bit of baking. I tried a new banana bread recipe and it’s soooo delicious and moist. The trick is that it has sour cream in it! As you can see from the picture, there is only half a loaf left. I sent her home with a couple of slices for her hubby to try. This is one banana bread you definitely want to boast about and share around. 😉

Banana sour cream bread recipe

I halved the recipe and cooked it in a regular sized loaf pan. The recipe called for 4 small loaf pans. My cooking time doubled but it was well worth the wait! I’m saving another slice for tomorrow and I think I’ll have it toasted. Mmmm…

Banana sour cream bread recipe available here on

P.S. Honey, don’t worry. I froze the other half for you to have on the weekend. I miss you and can’t wait for you to come home on Friday.


Healthy Cheese Biscuits in 20 mins

Cheese Biscuits

I’ve been craving cheese sticks since having some homebaked ones at a friend’s house on Monday. I was a little piggy and finished the container! They were yummy, Cath! She told me how easy they were to make so it played on mind that I could whip some up quickly too.

So after dinner last night, I pulled out my trusty Edmonds Cookery Book and found a recipe for cheese biscuits. I modified it to make a healthier version and I think they’re delicious, even if I do say so myself. Haha… It was hard for us not to eat the whole batch all at once!

I’ve shared with you my version and I think it’s a good base recipe. I’m thinking that it might also work well with garlic powder and cheese or rosemeary and sea salt. I might try those next week. Happy baking!

1 cup wholemeal plain flour
1 tablespoon icing sugar
1 teaspoon baking powder
pinch of sea salt
pinch of ground paprika
25 g light margarine/ spread
1/4 cup grated parmesan cheese
3 tablespoons skim milk, approximately


  1. Preheat oven to 200 degrees celsius and line a baking tray with baking paper.
  2. Sift flour, icing sugar, baking powder, salt and paprika into a bowl.
  3. Cut butter into flour mixture and rub in until it resembles fine breadcrumbs.
  4. Mix in cheese.
  5. Add just enough milk to form a stiff dough.
  6. Knead lightly and roll out to 2mm thinkness.
  7. Cut into squares and place onto lined baking tray.
  8. Prick each square with a fork.
  9. Bake in preheated oven for 10 mins or until lightly golden.
  10. Sprinkle biscuits with a pinch of sea salt. Eat when cool.

Makes 25.


Out-of-season Roast Chicken

I love roast chicken, even in summer. On cooler days, I’ll roast a whole chook for dinner and the leftovers are perfect for sandwiches and stir-fries the next day.

One of my favourite recipes is smoked paprika roast chicken. I love the taste of sweet honey with the warmth of paprika and the mouth-watering crispy skin.

Smoke Paprika Roast Chicken

Recipe: Smoked Paprika Roasted Chicken
Mods: Used regular paprika, added chilli powder, used salt and minced garlic instead of garlic salt, margarine instead of butter

As with most of our summer dinners, it is served outdoors with a couple of basic mosquito and fly protection devices. Dang flying insects! I guess they have to eat too. Just wished it wasn’t me or my dinner though!

Dinner outside

[By the way, we ate all our greens before the chicken was ready. We got hungry waiting!]

Oh and if you would like to try other great tried-and-true roast chicken recipes, you can’t go pass my all-time favourite tandoori chicken recipe which my mum shared with me and Jamie Oliver’s perfect roast chicken recipe. Jamie’s recipe is a little bit fancy but it packs a lot of flavour!

I’m always trying new roast chicken recipes. I have a stack of them filed away but only a few I cook over and over again. So please share with me your favourite roast chicken recipe. It’ll make me so very happy. 😀

Related Post:
The Best Chicken Recipe EVER!


Homemade Focaccia & Banana Cake

It’s a long weekend here in Sydney, being Labour Day today. It’s also been cold and rainy – absolutely perfect weather for baking.

On Friday night, I made bread for the first time. Baking homemade focaccia topped with caramelised onions, tomatoes and olives was a lot easier than I thought it would be. We’ve been snacking on it all weekend and I can’t believe it’s my own bread! It’s just delicious!
Homemade Focaccia
Recipe from My Kitchen Snippets:

On Sunday, we were lazing around home after our bushwalk and I decided to bake Sour Cream Banana Cake.
Banana Cake

It was light and mildly sweet. I used 3 bananas, instead of 2 and the banana flavour was just right. I omitted the white chocolate icing and served the warm banana cake with vanilla ice cream instead. Mmmm…

And I didn’t stuff up creaming the butter and sugar together like my last attempt. But I’ll tell you what I did stuff up. I was supposed to use 2 1/4 cup of self-raising flour but I used plain flour instead! I actually used 1 1/4 cup plain white flour and 1 cup wholemeal plain flour! Haha… And look at the result! Talk about a fool-proof recipe! 🙂
Banana Cake
Recipe from

Did you get up to any baking this weekend?

Related Posts:
Banana & Cranberries Bread


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