Roast Chicken

http://www.epicurious.com/recipes/food/views/my-favorite-simple-roast-chicken-231348

Chicken Rice Congee

Ingredients:

Chicken Bones from baked chicken, and the gelatine from the baking tray if any.
1 small or half carrot
1 inch ginger sliced
3/4 onion
few sprigs of cilantro
few sprigs of green onion
fried onion
1/2 cup Rice

Optional:

Soy sauce
Roasted Peanuts

Steps:

I use the leftover bones from earlier meals baked chicken. You may use entire chicken to make stock and keep the shredded meat to add to congee later.

So with the leftover bones ...
Boil the leftover bones and carcas of a baked chicken with a quarter onion, 1 small carrot, 1 inch sliced ginger, a few sprigs of cilantro and a little spring onion in water and then let it simmer for an hour or 2.

scoop and strain with fine mesh strainer the chicken stock from above in another vessel, add half a cup rice and cook it for may be up to an hour, pressure cook can speed it up if needed, or use the earlier cooked leftover rice.

when the rice breaks down from cooking add salt to taste.

Add crushed fried onions, chopped cilantro, chopped green onions mix and Enjoy :).

Follow this recipe

http://www.chowhound.com/recipes/ginger-chicken-jook-rice-porridge-29184

Kaddu ka Dalcha

I like this recipe

http://hyderabadicuisinerecipes-angel.blogspot.com/2010/04/hyderabadi-dalcha.html

Favourite Breads

1. Pai Bao
Tangzong bread

http://misscocoeats2.blogspot.sg/2015/06/tangzhong-wholemeal-milk-bread-bread.html

Tangzhong Asian Milk Bread Made With Breadmaker

Tangzhong Whole Wheat Bread

Ingredients

50/ 100g  Tangzhong   ???

200 ml Milk

2 Eggs whisked 

220 gm bread flour 

280 gm wholemeal flour

27gm vital wheat gluten

4 tbsp Sugar

3 tsp Salt

7g SAF Instant Yeast

50 gm Butter (softened) when the machine beeps for extra additions. 

Steps 

1. Place the Tangzhong, milk, egg into the bread tin. 
2. Add in the flour, gluten, sugar, salt (and may be butter). Lastly dig a shallow pit in the middle of the flour and add in the instant yeast. 
3. Select Whole Wheat function.
4. Press START.

Tangzhong

50gm bread flour
250ml / 1cup water (could be replaced by milk, or 50/50 water and milk)
Cook the above 2 in a small pan till you get peaks, pudding consistency. 

(We use Zojirushi Virtuoso Bread-maker. )
Inspired from:
http://misscocoeats2.blogspot.sg/2015/06/tangzhong-wholemeal-milk-bread-bread.html
http://en.christinesrecipes.com/2012/10/tangzhong-wholemeal-loaf.html

Another famous milk bread
https://food52.com/recipes/39343-kindred-s-milk-bread#comments

Pancake

I Like the following recipe...yumm

I substituted the milk for buttermilk, and added half tablespoon vinegar for baking soda to bubble even more.

http://allrecipes.com/recipe/162760/fluffy-pancakes/

Peanut Laddu

Ingredients:

Peanut
Dates (not the dry kind, medjool or alike)

Steps

1. Roast the peanuts in a roasting pan @350 for 10min
2. Deshell them if they have shells
3. grind them in the food processor till coarse fine
4. add dates and grind...take a pinch and see it its binding together if not add more dates and grind.
5. form laddus from the mixture

Variation:

May add cardamom powder, nutmeg powder either or both