Chicken Mushroom and Spinach Risotto

Hubs saw this interesting list of recipes that you can make with a rice cooker and suggested I try it out. So here’s my modified version of the risotto recipe (I had to edit the recipe ingredients to remove the “sure lose” ingredients).

#chicken #mushroom #spinach #risotto for dinner tonight - #easy #ricecooker #recipes


  • 2 tbsp olive oil
  • 1 onion, diced
  • 250g portobello mushrooms
  • 500g chicken fillet
  • 60g melted butter
  • 2 c arborio rice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic paste
  • 1 L hot water
  • 2 chicken stock cubes
  • 1/3 c parmesan cheese
  • 80g of spinach


  • Stir-fry olive oil, onions, chicken and mushrooms for about 5-7 minutes.
  • Mix melted butter and rice in the rice cooker bowl.
  • Mix half the chicken stock with pepper, salt, garlic – add to the rice and butter mix.
  • Cook for 10 minutes.
  • Add cheese, chicken, onions, mushrooms, spinach, and the remainder of the stock.
  • Cook for 20 minutes (open and stir occasionally so the rice doesn’t burn at the bottom).
  • Ready to serve.


DH gave it the thumbs up. “It’s a keeper,” he said. Best meal he’s had in a while, too. Pity G1 and G2 didn’t agree.

Recipes: Bo Bo Cha Cha Nonya Dessert

So I finally made Bo Bo Cha Cha – the Nonya dessert from my childhood… It’s not quite the same as the one I remember, but near enough… I modeled my recipe after the one on Nonya Cooking but I had to change a few things:

  • I started with 100g of sugar but found that to be way too much so I scaled it back.
  • I didn’t have pandan leaves so I cheated with pandan essence (hence the greenish cast you see in the photo)
  • Instead of tapioca jelly, you can use large sago balls and you will essentially have the same textural effect, albeit it will look less colourful.

Here’s what I ended up with:

So I finally made #bobochacha that #nonya #dessert I was so fond of in my childhood...


  • 140g yam (diced)
  • 70g purple sweet potato (diced)
  • 70g yellow sweet potato (diced)
  • 40g sago
  • 50g sugar
  • 250g coconut milk
  • pandan essence


  1. Steam the yam and sweet potato for 20 minutes.
  2. Soak sago for half an hour, drain, then cook it in a pot of boiling water until translucent. Sieve the cooked sago to remove water and add cold water to the cooked sago. This will prevent the sago from sticking together.
  3. Dissolve sugar into 250ml of water. Add coconut milk and allow it to simmer.
  4. Then add the taro, sweet potatoes, and sago.
  5. Allow the Bo Bo Cha Cha to simmer.
  6. Serve warm.

Easy Peasy Ham and Cheesey Pizzas

G2 was reading a book in the car this morning when he decided he wanted pizza for dinner, so I obliged…

Ham and cheese pizzas

The dough recipe I used was from Kidspot – Crazy Dough. As far as pizza dough recipes go, this one’s pretty easy to make – there’s very little waiting time so you can prepare it on the same evening you’re planning to make your pizzas. I did have a few issues with the recipe though…

  • In step 3, they said: Mix until you have a soft, pliable dough. If your dough is a little dry, you can add some more milk or water. I actually found my dough too sticky and had to add extra flour to make it workable. Not exactly sure how much flour I ended up adding but I’m guessing about another 100-200g plus/minus. The next time I try this recipe, I’ll be sure to reduce the liquid.
  • This recipe makes a bread-like pizza base so if you’re into thin-crust pizzas then this is not for you.
  • I don’t know how much everyone else eats but I thought the quantity of dough from this recipe is a LOT! I could half the recipe and still have leftover pizza dough after making a family-size pizza.


  • Kidspot – Crazy Dough (I recommend halving the recipe unless you making pizzas for a party, and reducing the liquid, then if the dough is too dry, you can always top up on liquid)
    • 1 1/2 tbsp instant yeast
    • 100ml lukewarm milk
    • 500g plain flour (I used a combination of high protein white flour and wholemeal flour roughly in the ratio of 2:1)
    • 1 tsp white sugar
    • 1 1/2 tsp baking powder
    • 1 1/2 tsp salt
    • 150g plain yoghurt
    • 1 egg
    • 2 tbsp olive oil
  • grated cheese – tasty, parmesan and mozarella
  • ham
  • tomato paste (I used a ready-made bolognese base sauce)

The verdict:

We didn’t put it to a vote this time but I’m guessing it went down well since everyone ate decent amounts of it without complaint until Daddy’s steak came out. The only feedback came from DH who said:

  • it didn’t have enough “chew” – not quite sure what that means
  • it was too thick, too much bread
  • perhaps a thinner crust next time

Sigh… so hard to please.

Savoury Muffins – Ham and Cheese

G2 told me he was sick of having sandwiches for lunch, so I decided it was time to try making some savoury muffins. They were baking in the oven when G1 said they smelled like the chicken and ham pasta we ate a few weeks back. Perhaps it’s because the ingredients are pretty similar – cheese, ham, paprika, and a dairy base (buttermilk vs sour cream). Similar ingredients, different presentation, minus the broccoli – what could possibly go wrong? So I packed them in the boys’ lunch boxes and sent them to school. I figure they’ll eat them if they’re hungry enough.

Savory muffins - ham and cheese


  • 300g self-raising flour
  • 1/2 tsp chicken stock powder
  • 1 tsp paprika
  • 80g butter, melted
  • 130g ham, chopped
  • 185g coarsely grated cheese (I used a mix of parmesan, cheddar and mozzarella)
  • 1 egg, lightly beaten
  • 250ml buttermilk


  • Add dry ingredients into a bowl.
  • Mix in ham and cheese, then egg and buttermilk.
  • Spoon mixture into some muffin cups.
  • Bake at 190C for 20 minutes.

Recipes: Spaghetti Bolognese

Not exactly my boys’ favourite recipe – although they did enjoy it until I ruined it when I used a different base sauce – but the hubs and I do enjoy a bolognese pasta every now and then… I don’t really know how authentic this flavour is but then they say the best flavours are the ones that remind you of your own mother’s cooking and this is about as close as I can get to my Mum’s Bolognese sauce – easy style, of course! I kid you not – it really doesn’t get easier than this.

I’m sorry I don’t have a picture – I’ll add one in the next time I cook this recipe – but it isn’t hard to imagine what Spaghetti Bolognese looks like so you aren’t really missing much anyway.


  • 1 can of tinned chicken soup – we use Campbell’s
  • 500g jar of Dolmio’s Tomato, Onion and Roast Garlic Pasta Sauce
  • 500g mince beef, or a mix of chicken and beef
  • 1 onion, diced
  • 2 tbsp olive oil
  • spaghetti No. 5 pasta, cooked al dente


  • Heat up the oil in a pot.
  • Lightly stir fry the onions.
  • Add mince meat.
  • Pour in Dolmio pasta sauce.
  • Add chicken soup.
  • Pour over pasta and serve.


  • You can add a sprinkling of oregano on top of your pasta just before serving if you like – we usually omit it because DH doesn’t like oregano.
  • You can also add in some grated cheese (a nice blend of tasty and parmesan goes really well) just as you serve it so that the cheese melts in the heat of the pasta sauce.