Gräciõ's LäveñderBliss Café: May 2006

Monday, May 29, 2006

宫保鸡丁 Kung Pao Chicken

This is a dish which I love wheneva I eat at "zi char" stall in Singapore. Didn't know that it is such an easy dish to prepare.


250g chicken thighs or breast meat
6 dried red chillies
2 stalks spring onions, cut into 2 inches length
1 carrot, sliced
1 inch young ginger, sliced thinly
1/2 red onion, sliced
1tbsp olive oil

Seasoning for chicken:
1tsp light soy sauce

1tsp dark soy sauce
1tsp sesame oil
A dash of pepper
1tsp hua tiao wine
1tsp olive oil
1tsp sugar
1 tsp corn flour

Gravy mixture:
1tsp light soy sauce

1tbsp dark soy sauce
1tsp sugar
1cup of water


1tsp cornflour
2tbsp water

1. Marinate chicken with seasonings for 1 hour.

2. Heat oil in pot, add in onions, when fragrant, add in chicken pieces.
3. Add in dried chillis, stir fry with chicken, then add in carrots.
4. Stir to add in gravy mixture, cover pot & bring it to a boil or until water level lowers down.
5. Add in thickening. Serve hot!

PS: This goes great if you add in cashew nuts too! =)

Aappa Kadai Butter Naan & Hot & Sour Soup

Aappa Kadai (AK) is an indian restaurant that we usually dine at. But we prefer to call for home delivery. AK is located at Al Karama, the busiest indian place in Dubai. Traffic is always bad there, so that is the reason y we prefer to call them to deliver food to us. AK is cheap and good. Amazingly, they sell quite good chinese food. Needless to say, their indian food is yummy.

We called for home delivery on sat night. I only took pics of the naan and soup. I love their butter naan, this goes very well with their pepper chicken curry. Sorry, probably next time will show you the curry pic. Was starving that day & we walloped up everything. Hehe...

Butter Naan
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Hot & Sour Soup

Laksa & Egg White Lotus Root Dessert

These was yesterday's dinner n dessert. Used Prima Deli Premix Laksa Paste. Excellent! =)

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Dessert was Lotus Roots. Tired of the normal soup, so decided to make it sweet with egg white. Nice! But this has to be very sweet if not, it doesnt taste good. =)

** Pai seh, the picture doesnt look appetizing. Have tried my best to take the pic. :)

Serves 2

250gm lotus roots (sliced thinly or shred)
3 stalks pandan leaves
3egg whites
300gm castor sugar or rock sugar (add according to taste)
water (enough to cover the lotus roots)

1. Boil water in a pot, wait for it to bubble.
2. Add in lotus roots, pandan leaves. Boil on high heat for 10mins, turn down to medium after that. Remove pandan leaves when fragrant.
3. Add sugar, stir till dissolved, remove pot from stove.
4. Immediately, add in egg whites and stir, cover pot and let it rest for 3 mins.
5. Serve hot.

Thursday, May 25, 2006

Its a porky day

Its a porky day for dinner yesterday. I created my own dish of old yellow cucumber (lao3 huang2 gua1) with pork strips stir fry.

And hubby likes it! I too, find it nice! give 10 thumbs up for this. Do try this dish.
Old Yellow Cucumber with Pork Strips

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500gm old yellow cucumber
200gm pork loin (cut into strips)
1 fresh red chilli (sliced)
1/2 pc of leek (sliced thinly)
1tsp chopped garlic
1tbsp oyster sauce
A pinch of sugar 400ml water (Or enough to cover all the cucumbers)
1tbsp extra virgin olive oil (u can use other types of cooking oil)

Marinade for pork:
1/2 tsp sugar
1tbsp sesame oil
1tsp soy sauce
A pinch of pepper

1. Peel off skin of old yellow cucumber, de-seed & slice or shred them into strips, soak in salt water for 30 mins, drain & set aside.
2. Marinade pork with above seasonings for 15 mins.
3. Heat up wok with olive oil & stir fry chopped garlic till fragrant.
4. In the pork goes to the wok, fry for 3mins, then put in cucumbers, fry for 5mins.
5. Add in oyster sauce, sugar, stir well.
6. Pour in water & make sure it covers all ingredients. Simmer till water are almost all soaked up & make sure the cucumbers are translucent (cooked). Do not cover wok.

7. Add chilli & leeks to stir fry.
8. Dish out & serve with rice.

This is how an old yellow cucumber looks like.
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Here's the rest of the dinner, Luncheon Meat & Crabmeat Egg... Amazingly, dubai has "Ma Ling" (China Brand) Luncheon Meat.

** Cant see the crabmeat? cuz it's hidden inside the egg! hehe...

Wednesday, May 24, 2006

Mapo Tofu

My hubby love any dish that goes with tofu. Don't know why lei. I know that I used to dislike eating tofu, now, Im starting to like them, think he influence me bah.

This dish is dedicated to my beloved hubby!! =)

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1 pack soft tofu
1tsp chopped garlic

150gm minced pork meat (u can use any kind of minced meat)
1 stalk spring onion (chopped)
4tbsp chilli bean sauce (I use Lee Kum Kee)
1tbsp hua diao jiu (chinese cooking wine)

200ml water

Seasonings for minced meat:
1tbsp soy sauce
2tsp cornflour

1tsp sugar
2tsp sesame oil
a pinch of pepper

1. Diced the soft tofu. Set aside.
2. Heat 1 tbsp oil in wok, throw in garlic.

3. When browned, add in minced meat. Cook it for afew mins or till meat is almost cooked.
4. Pour in chilli bean sauce & hua diao jiu, stir fry with meat to make sure meat is well coated.
5. Add in water & tofu, stir slowly & carefully (make sure u don't break the tofu) ensure all is fully covered by water. Cover wok, let it simmer over medium heat till water level lowers down.
6. Throw in chopped spring onions & cook for 1 min.
7. Dish out & serve hot.

** Do not overcook spring onions, else it won't be crunchy. =)
** If you like it more spicy, do add some fresh red cut chillis. Don't de-seed.

Chicken with Fresh Basil

Wanted something for a change. Made this on Monday, 22 May. A tint of sour lime feeling, not made of lime juice, but fish sauce (nam pla).

Better write down my recipe b4 I forget. hehe...

Hubby says its nice! Here's my recipe.


300gm chicken breast meat (sliced into bite sized)
1 red onion (sliced thinly)

1pc fresh red chilli (sliced)
5pcs fresh basil leaves

3tbsp fish sauce
1tsp sugar

Marinade for chicken:
1/2tbsp corn flour
1/2tsp sesame oil
1tsp pepper

1. Marinade chicken in above seasonings for 1/2 hour.
2. Heat 1tbsp of extra virgin olive oil in wok. Add in onions to fry till translucent.
3. Add in fresh cut chilli, after 1 min, pour in chicken & stir fry.
4. Throw in basil leaves, fry till leaves are soft. Pour in fish sauce, sugar & let it simmer for 5 mins.
5. Dish out and serve.

My 1st Char Siew!! (Wok Fried Style)

Char Siew (CS) is best to be marinated overnight. Let the marinade be absorbed fully into the pork belly. I miss CS so much that I decided, just make! and it was a success! Im glad, I must say, cuz I never expect this to be so easy. Moreover, Angie contributed the style for making this CS. Wok Fried! Yay! Thanks Angie! and the recipe is from another member of KC who's homemade CS sauce can even beat Lee Kum Kee (LKK) sauce! Haha...

Hong Kong's CS is brown in colour whereas Singapore's CS is red. I think we're all so used to the red colouring as it looks more appetizing. But I have no doubts that HK CS is good too! =)

Curious, I made both at the same time. One LKK & the other, the homemade sauce by "cwl" @ KC.
See the difference...

LKK Sauce CS

Homemade Sauce CS
(I added abit of red colouring as the original recipe does not have any red colouring, don't look really red tho)

Verdict: Hubby & I love the homemade CS sauce! Outbeat LKK sauce! Its definitely a keep on my recipe book! Yay, now no need to crave for CS liao, can make anytime! Im so happy!

Using Coke for Cooking

I was surprised that we can actually use coke for cooking dishes. As I scanned thru' KC's forum on "Asian Poultry" section, I decided, why not try this? Tho it may seem weird or sound funny, but who knows if you dont try. A member contributed this recipe in KC.

Coke Chicken

1kg chicken
1 can of coke light with lemon (best to use this, others are too sweet)
2 slices of ginger (cut into very thin strips)
2 tbsp light soya sauce (i use kwang cheong thye brand, diff brand will make this dish taste different)
1 tbsp of dark soya sauce
Some spring onion cut into thin strips half red chilli(w/o seeds) cut into thin strips

1. Poke the chicken with a fork.
2. Marinate chicken in coke for 1/2hr.
3. Stir fry ginger in 2 tbsp oil till fragrant.
4. Add in chicken to stirfry till half cooked.
5. Boil remaining coke in a small pot at add into the chicken slowly.

6. Add into light soya sauce & dark soya sauce.
7. Boil chicken till very little of sauce left.
8. Add some corn starch(w/water) to get the "gow".
9. Add spring onion & red chilli stir for awhile before serving.

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After getting good feedback from hubby, and I myself find that using coke to cook the above chicken recipe is delicious, I decided to create my own coke chicken dish. I must say that the results are good! For those of you, who dont like coke, I recommend u to just try this once, cuz when u taste it, u wouldnt even know that this dish is used by coke!!

Here's my very own
Black Pepper Chicken with Toasted Sesame Seeds


500gm chicken thigh meat
1/2 can of diet coke
1piece sliced ginger
1 stalk spring onion (sliced thinly)
1tsp sesame seeds (either u toast it or dry fry it in a wok to get the brown colour)
1/2 a lime for juice

Seasonings for chicken:
1tsp sesame oil
1tsp extra virgin olive oil
2tbsp light soy sauce
1tsp chicken marinade (Lee Kum Kee brand)
1tsp sugar
1tbsp black pepper
1tsp cornflour

1. Marinade chicken in the above seasonings for 2hours.
2. Heat 1 tbsp extra virgin olive oil in wok & stir fry ginger till fragrant.
3. Add chicken in to stir fry for 1 min.
4. Add coke in & make sure chicken is well coated with coke. Let it simmer until water is all soaked up.
5. Add in spring onion & stir fry for 1 min.
6. Dish out, add toasted sesame seeds, lime juice. Toss it before serving.

Sago Pudding with Gula Melaka

I FINALLY found Gula Melaka here.

"Gula Melaka is the name of the brown palm sugar tapped from the coconut tree. It has a fragrance so intensely delicious that it needs only the addition of thick coconut cream to create a sauce of unsurpassed richness.This is poured over a simple pudding made from sago pearls." (Taken this from the web)
250gm Sago
450ml Water
300gm Gula Melaka (to your own taste)
250ml Water Coconut milk (to your own taste)

1. Boil 450ml of water in a pot. Add sago when water is boiling.
2. Stir continuously to avoid sago sticking to one another. Boil until all sagos are translucent.
3. Remove from heat & sieve sagos in a sieve. Put sagos in a large container filled with room temperature water to avoid them sticking together.
4. Boil 250ml of water in a pot again, and put in gula melaka.
5. Bring this mixture to boil and make sure gula melaka is dissolved.
6. Drain away sago water (the water from method 3) & put sagos in a rice bowl or mould. Refrigerate.
7. Serve this dessert chilled with cold gula melaka syrup & coconut milk. Enjoy!

** I love this dessert sweet, if you would not like it too sweet, u can reduce the gula melaka. ** Coconut milk-- up to you to add according to your taste. ** If you are using big sagos, soak them in water first before boiling them in water. This will shorten the time of cooking, else big sagos take a longer time to cook.

Been a long time since I ate fish!!!

Wow! Time flies, been a while eversince I logged in & post. Im an IT "idiot" but this blogspot really made me from an "idiot" to professional! haha... ermz... think my eyesight went up liao, due to keep looking into the html stuffs here. Sigh...

Yesterday, I went down to the supermarket (Spinneys) opposite my place. Usually, Spinney's fishes are quite lousy and always never fail to have fishy smell. Pork is ex here and so is fish. Chicken is usually in our everyday meals. Be it lunch, dinner or supper, U will see chicken on our dining table. But we're never tired of it. Hehe.. Back track now, yea, so yesterday, feel like eating fish out of the blue. So pass by the "seafood" section & saw King Fish Steak. The fish looks fresh & meat is soft. So I decided to buy 1. Told myself to give Spinneys a chance to prove their fish to me again for the 10th time. Hehe.. And yes, i bought it.

Then, I went to the vege section to get some leeks. I like leeks. My mama used to make simple leeks dinner for my papa n me. She loves to attend community cooking classes as they are conducted in chinese. Not all the time she can catch wat the teacher is talking about but at least she tries. Now she's improving but she still prefers to eat out.

Oke, here's the dish that I made yesterday. Another recipe by a member from KC.

Oyster Sauced Fish with Leeks

1 fish head ( I use fish steak)
3 stalks of fresh leeks (sliced)

1 egg yolk
50g cornstarch
1 tsp salt
1 tsp ground white pepper seasoning
3 tbsp oyster sauce
1 tbsp sesame oil
50ml water
1 tbsp sugar

1. Marinate fish head with marinate.
2. Deep fry till crispy and golden brown.
3. Arrange it on a deep dish.
4. Heat up wok with 1 tbsp cooking oil
5. Add leeks to stir fry till soft and cooked.
6. Add rest of seasonings to cook till well mixed.
7. Pour hot sauce and leeks over fish, serve immediately.

** Both hubby & I dont know how to enjoy fish head, so I changed it to fish steak instead. Still yummy! =)

Tuesday, May 23, 2006

KangKong with Chilli Garlic Sauce

Made KangKong (Water Convolvulus) with chilli garlic on Monday, 22 May.

I always eat this at one of my favourite indian (chinese) restaurant. Couldnt ask them for recipe, so I decided to taste & modify it myself. This is the 2nd time I make this dish. Our vege meals are usually pak choy, eat until abit sian already. Mondays are always Spinneys (supermarket) Market Day. And only that day, I could see fresh, beautiful KangKongs. Bought 2 bunch home and decided to cook this dish.

250gm kangkong (Water Convolvulus)
4 cloves garlics (sliced off the butt)
3pcs chilli padis (do not deseed, sliced)
1tbsp extra virgin olive oil
2tbsp dark soy sauce

1tsp oyster sauce
1tsp sugar

1. Heat 1tbsp oil in the wok. Add in garlics. Stir fry till fragrant or browned.
2. When garlic is browned, add in chilli padis. Stir fry for 1 min in medium heat.
3. Throw in kangkong, fry & add dark soy sauce, sugar.
4. Make sure sugar is dissolved and kangkong are cooked.
5. Dish out & serve with rice.

Friday, May 19, 2006

Black Fungus(Hei Mu Er) with Chicken slices

I think you all have been seeing alot of chicken recipes. Here, fishes are not always fresh, beef are expensive & so is pork. I don't take mutton and hence, chicken is always part of our meals. Everytime, I'm trying to make all the chicken dish that I cook to be creative n delicious, so that we would not have the feeling of "CHICKEN AGAIN!!??" kind of thoughts. :p
2pcs chicken thighs (remove skin)
3pcs black fungus(hei mu er)

1 red onion
1tsp ginger slices
4tbsp "Chinkiang" brand black vinegar
1tsp sugar

1tsp soy sauce
1tsp oyster sauce
2tsp cornstarch mixed with 1tsp water

20ml water


1. Slice red onions into thin strips.
2. Soak black fungus in water for 20mins or until soft. Remove "stem" & cut into smaller pieces.
3. Mix chicken with oyster sauce, soy sauce & sugar in a bowl.
4. Heat 1tbsp extra virgin olive oil in pot stir fry ginger slices and onions till fragrant.

5. Add in chicken and fry till cooked.
6. When ready, add in water & let it boil till water level lowers down.
7. Pour in black vinegar, mix well and lastly, add in cornstarch to thicken the mixture.

Lazy Days

Lazy days... But still yummy food! Fusilli Homemade Chicken Soup
250gms fusilli (or any kind of macaroni you like)
5pcs sotong balls
5pcs crabmeat
300ml homemade chicken stock
2pcs chicken breasts meat (boil & shred)
toasted onions

1. Boil chicken stock, when boiling, reduce to medium heat.
2. Add sotong balls to cook.
3. Add in fusiilli & let it cook for 8 mins, stirring it once a while.
4. When fusilli is done, add crabmeat and mix well into the soup.
5. Serve with shredded chicken & garnish with toasted onions.

(Claypot) Chicken Rice but using a rice cooker to cook it instead of a claypot.
250gm rice (wash & drain)
3pcs chicken thigh meat (chop into bite size pieces)
1pc chinese sausage, slice thinly (I omitted this)
4pcs preserved chinese mushrooms (soak to soften, sliced thinly)
350ml water
1pc fresh red chilli, cut & de-seed
1stalk spring onion, diced

1tbsp extra virgin olive oil

Seasonings for chicken:

1tsp ginger juice
1tbsp light soya sauce
1tbsp oyster sauce
1tbsp sesame oil

1tsp cooking oil
1/4tsp pepper
1tsp sugar
1tsp cornflour

Seasonings for rice:
1tbsp dark soy sauce
1tsp soy sauce
1/4tsp pepper
1tsp sesame oil
1/4 tsp sugar

1. Marinade chicken with the above seasonings. Set aside for 30mins.
2. Heat 1tbsp extra virgin olive oil in wok, add in soften mushroom to fry till fragrant.
3. Add chicken pieces, chinese sausage to fry together with mushrooms. Dish out &put aside.
4. Mix rice with the seasonings & water. Put into rice cooker & cook rice as per normal.
5. When rice is almost cooked, add the previously cooked ingredients & continue to cook the rice.
6. Dish rice out, garnish with spring onions & fresh red chilli.

My 1st food blog and thoughts...

Hi there! Welcome! I call this blog "Gracio’s Café" because since young, I've always wanted to open a café. It’s a dream of mine which hasn’t been fulfilled yet, but hopefully, I would be able to own one real soon. So this blog is my first step towards that passion I have.

I have given my "baby" a new look this time and am glad
that I own a food blog now! Have been procrastinating it for months, finally here I am, penning down my recipes.

Am very tempted to give up on this blog as its not easy to use. But in the end, I decided, this is something that I've been wanting to do. :)

In the meantime, please bear with me if you ever see this blog untidy as it's still in the midst of "shaping up" by me.

Oh yes, do drop me a msg so I know you were here. Enjoy yourself & have a good time!


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Thursday, May 18, 2006

Stir Fry Pork Strips with Scallions

That day, I was lost! Have so many things in the fridge till I dunnoe how to mix and match the foods that I had. Thankfully, ideas kept coming thru' to my brain. Ta da! Stir Fry Pork Strips with Scallions.
100gm pork lean meat; slice thinly, vertically
2 sprigs of spring onion (scallions); cut into thin strips

1tsp chopped garlic
1tbsp extra virgin olive oil

2tbsp dark soya sauce
1tsp sugar

1tsp oil
1/4tsp pepper
1/4tsp cornflour

1. Marinate pork with the above seasonings for 30mins.
2. Heat oil in a wok, throw in chopped garlic, stir fry till fragrant.
3. Add pork strips to wok, fry for 1min.
4. Add spring onions to fry with pork till tender.
5. Dish out to serve.

Stir Fry Bok Choy with Prawns

500gm bok choy
250gm tiger prawns (devein, deshell)
1tsp chopped garlic
1tbsp extra virgin olive oil
20ml mushroom sauce
2tsp cornstarch mix with 1 tsp water

1. Marinate prawns with salt, sugar & cornstarch.
2. Heat oil in a wok, when hot, throw in garlic to stir fry till fragrant.
3. Add in prawns to stir fry for 1 min or until when prawns turn pink/red.
4. Scoop out the praws, leave aside.
5. Using the same wok (no need to wash), add in bok choy & fry for 2 mins.
6. When almost done, add in prawns, mushroom sauce & cornstarch to thicken the mixture.
7. Serve immediately.

Wednesday, May 17, 2006

Spicy Dinner, Refreshing Drink

Made these for dinner tonight. Think Im in the 1 dish mood these days. This is my Stir Fry Dry Laksa BeeHoon...

150gm bee hoon (vermicelli); Soak in water for about 20mins or until it softens, drain away water after that
2eggs, beaten
50gm bean sprouts
4pcs prawns (wash, devein)

3tbsp laksa paste (u can use homemade ones or any brand of paste)
2pcs chicken breast meat (boil in water n shred)
2tbsp cooking oil

30ml water
1pc small lime

1. Blanch prawns in water for afew seconds or till prawns turned pink/red. Remove & set aside in room temperature water to stop it from cooking further.

2. Heat 1tbsp of cooking oil in a wok, pour in egg mixture and fry. Cut into long strips when done.
3. Heat another 1tbsp of cooking oil into the wok, fry the laksa paste till fragrant.
4. Throw in beehoon to fry, coat well with the paste.
5. Add in bean sprouts and water to fry with beehoon till water are soaked up completely.
6 Serve with prawns, shredded chicken & egg. Squeeze lime for a bit of sour kick!

Note: If you find the beehoon too dry, add more water. Laksa paste is up to your own taste of spicyness.
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Thanks to a member from KC who introduced this Refreshing Lemongrass Drink. When I was boiling this, the whole apartment smell so pandan-ny! I simply love the fragrance of pandan leaves! This goes very well after you finish such a spicy dish. You can serve this either hot or cold.
2 stalks lemongrass
2pcs pandan leaves
800ml water
Rock sugar or castor sugar

1. Add water into a pot, throw in lemongrass & pandan leaves.
2. When its starting to boil, turn down heat & let it simmer for 40mins.
3. Add sugar according to your taste.

My Grandma's Recipe

My grandma's quick & easy Minced Pork with Cai Por. Very traditional yet not complicated to prepare. This dish brings back fond memories of my childhood... =)
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150gm minced pork
30gm cai por

Seasonings for pork:
1tsp light soy sauce
2tbsp dark soya sauce
1tsp of water
1tsp hua diao jiu (chinese cooking wine)

1tbsp sesame oil
2tsp corn flour

1. Marinate minced pork with the above seasonings for 30mins.

2. Heat oil in a wok, when hot, throw in minced pork. Stir fry for 1min.
3. Add in cai por and stir fry well together with pork until cooked.
4. Serve with white rice.

Steam Tofu with Minced Pork

This picture is taken without preserved mushrooms & toasted onions. Pai seh, forgot to take one with it.
Quite a simple and tasty dish when I run out of ideas to cook...

1 pc of soft tofu(packet)
150gm minced pork
8 pieces of chinese preserved mushrooms (Soaked & Minced, discard stalk)
Toasted onions

1tbsp light soya sauce
1tsp chicken marinade (I use Lee Kum Kee)
1tsp oyster sauce
1tsp chinese cooking wine (Can omit if u dont take)
2tbsp sesame oil
1tbsp corn flour

1. Marinate your choice of minced meat mixed with mushroom with the above seasonings. Set aside for 20mins
2. Cut tofu into square pieces and arrange on steaming plate
3. Lay the minced meat with mushroom onto tofu evenly (make sure it covers the tofu completely)
4. Steamed over high heat for 15 mins or until meat is cooked.
5. Serve immediately & garnish with toasted onions

Loh Mai Gai

Made Loh Mai Gai on 21 April 2006 and Im happy that hubby love this simple yet delicious side dish.

Here's the recipe from a member of KC, but I modified the marinate for chicken to make it tastier.

Evie, this is for you!

Recipe yields 8 cups of Loh Mai Gai
Ingredients for toppings:
2 chicken thigh meat(boneless)
8 pcs preserved chinese mushrooms
3 tbsp sesame oil
1 tsp light soya sauce
1 tsp oyster sauce
1 tsp cooking oil
1 tsp cornflour
1 tsp sugar
1 tbsp chinese cooking wine(Huo Tiao Jiu)

2 tbsp onion oil for frying the chicken (I use extra virgin olive oil)

Seasoning for rice:
300 gm glutinous rice(wash, soak overnight & drain)
4 tbsp sesame oil
2 tbsp light soya sauce
1 tbsp sugar
1 tsp salt

Method to cook toppings:
1. Chopped chicken into smaller bite sizes.
2. Marinate with seasoning except onion oil.
3. In a wok, add onion oil to heat.
4. Add marinated chicken and seasonings to stir fry over high heat for 2 mins.
5. Add mushrooms to stir fry for 1 min.
6. Remove, set aside.

Method for rice:
1. Using the same wok, add 3 tbsp onion oil to heat.
2. Add washed rice and seasonings and stir fry till its sticky(about 5 mins).
3. Remove.

Method to assemble together:
1. Place a few pieces of semi-cooked chicken, mushrooms on a small bowl.
2. Add rice and press down to fill up to the rim of the bowl.
3. Steam over high heat for 45 mins.
4. To serve, invert bowl on a plate and remove the bowl.
5. Serve hot with chilli on the side.

Voila! Enjoy your LMG!