Nasi Lemak - Lyza

Medium sized rice cooker (can scale down the recipe)

4 cups of rice
1 onion sliced thinly
1 inch of ginger (crushed slightly)
7 long leaves of daun pandan
1 small box of santan (no time to perah kelapa) but please do not use the powdered version.
Fenugreek/halba - optional (but definitely smells and tastes better)
1 tsp or so of sugar
salt to taste
water … (best measure of liquid needed is to use your index finger ..ie no matter what shape and how big your rice pot is the principal is the same. For NL, the best measure is to place the tip of your index finger on top of the rice and the liquid should reach the second marking/level/line of your index finger. (if index finger long/short ???? agak-agakler).

Switch on your rice cooker and let it cook. If the rice is undercooked, fear not. Scoop the rice out and put it in the steamer … steam until fluffy … task accomplished.

Baked Pasta - Lilian

Use the same method as in carbonara. Put the pasta in, gaul-gaul and then, sprinkled cheese (mixture of parmesan, mozarella and cheddar) on top and bake at 220 deg C oven temperature till cheese turn brownish. My kids love this. .

If you are serving non-fussy picky eaters, you can add onions and fresh button mushroom for added flavours.

Spicy Clam pasta - Siaw Fui

A lot of fine chopped garlic
Olive Oil
Tinned clam in Sambal Chili from Rex (either drained the clam or use the sambal source too)
Squid cut into ring
Chili padi
Spagetti / any pasta
Salt and black pepper to taste

Saute garlic in olive oil with slow fire till fragrant and light brownish. Add in chili padi and saute till you smell the spicy smell . Add squid and clam. Stir fry a while and last add in freshly boiled pasta. Season with salt and black pepper to taste.