Delicious recipes from around the world

Chicken and mushroom risotto with lemon, rosemary and thyme


1.5 cups arborio rice

150g + 1 tablespoon of butter

4 cups vegetable/chicken broth

1 whole medium shallot

5-7 mushroom buttons

250g chicken breast

Lemon zest of 1 whole peeled lemon

1 tablespoon heavy cream

2 tablespoons parmesan cheese (grated)

1 pinch of rosemary

½ teaspoon of thyme

Salt, to taste

TIP: If Arborio rice is not available, use Binni rice as an alternative. Just add more broth to the rice, as Binni rice is more absorbent and takes longer to cook.


Cut half the chicken breast into cubes and marinate in lemon juice and garlic paste. In a skillet, heat 1 tablespoon of butter. When hot, add your marinated chicken cubes and cook for about three minutes (until cooked through). Put aside. In a separate saucepan, add the butter. Chop the shallot and add it to your butter, until the moisture is sorted. Once the shallot becomes translucent, add your washed rice and mix. Fry the rice for about three minutes, and slowly take turns adding your broth, one cup at a time. Arborio rice absorbs water very quickly, so be careful and stir occasionally, and once each cup of broth is absorbed by the rice being cooked, add your next cup and stir. Make sure your broth contains salt, and if not, adjust the salt level to your preference.

After mixing in the fourth cup of broth, add your cooked chicken and mushroom, and mix them together. Once combined, the risotto will begin to retain its shape and thick, rice-like consistency. Zest your lemon and add it to your risotto, along with rosemary and thyme. Lightly mix your heavy cream with a teaspoon of water and loosen the consistency, then add your grated cheese to the heavy cream. Once combined, pour the mixture into your risotto and stir to combine well.

Once fully incorporated, pour the glorious rich risotto into a bowl and top with a small dollop of extra cheese. Serve hot!

Bread pudding with dark raisins, orange zest, vanilla and cinnamon


7-9 slices of brioche bread (cut into any preferred shape)

2¼ cups whole milk (warm)

3 tablespoons of butter

5 tablespoons sugar (or to taste)

2 teaspoons apple cider vinegar

1 teaspoon vanilla extract

1 teaspoon orange zest

Handful of black grapes

3 eggs

½ teaspoon cinnamon (powder)


First line the brioche in a buttered baking dish. After that, prepare the pastry cream base for the pudding. Combine milk, sugar, beaten eggs, apple cider vinegar, vanilla extract, orange zest, ground cinnamon and beat together well. Once well mixed, add your butter after melting it.

Once all the ingredients are combined, pour the mixture over your topped slices of brioche bread in your baking dish. Preheat the oven to 180°C. Garnish the pudding with the dark raisins and a few extra sprigs of orange zest. Bake at 180°C for about 20 minutes or until golden brown. You can also pair it with vanilla custard.

Indonesian Nasi Goreng


4 cups cooked rice

200 g chicken thigh (cut into cubes)

5 teaspoons of Kecap Manis (sweet dark soy sauce)

2 teaspoons light soy sauce

1 whole shallot (sliced)

2 Birds Eye peppers (quartered)

4 garlic cloves (finely chopped)

Oil, for rice

½ teaspoon shrimp paste


Marinate the chicken for at least 20 minutes with the ginger-garlic paste and the Kecap Manis. Prepare the sauce mix for the rice by mixing Kecap Manis and light soy sauce. In a wok, heat the oil, add the chopped shallots and the red pepper (bird’s eye pepper). Add the minced garlic when the onion becomes translucent, cook for 2 minutes. Add the marinated chicken and cook directly over the heat, making room by setting aside the shallot mixture, which will retain the juiciness and prevent overcooking. When the chicken is cooked, add the shrimp paste and mix well. Add the rice (pre-cooked; steamed rice), followed by the rice sauce mixture, and stir and mix well.

Serve with crispy fried shallots, a fried egg and pickled cucumber for the whole experience! If you don’t have access to shrimp paste, you can use Balachaw.

Chinese Garlic Spicy Chicken with Pickled Scallions and Sticky Rice


250g chicken thigh (sliced)

6 garlic cloves (minced)

1 teaspoon ginger-garlic paste

2 tablespoons of soy sauce

½ teaspoon black pepper

Chili flakes, to taste

Tempura, for frying

½ teaspoon onion and garlic powder

1 tablespoon chilli oil

1 teaspoon ginger (chopped)

½ teaspoon of sugar

1 tablespoon light soy sauce

1 teaspoon lemon juice

1 tablespoon Chinese chili paste (OPTIONAL)

1 stalk of green onions, thinly sliced

½ cup of vinegar, Oil

Salt, to taste

Glutinous rice, if preferred


First, marinate the chicken with ginger garlic paste, black pepper, 1 tbsp soy sauce, oil and lemon juice. To make pickled green onions, soak your sliced ​​green onions in vinegar and let sit for at least 2 hours. Make tempura batter with cold water by mixing tempura, onion and garlic powder, salt, and fry marinated chicken by dipping in batter, and fry.

Now, in a skillet, heat the oil, add the minced ginger and garlic and the chili flakes, and cook until the garlic turns lightly golden. Add chili oil, soy sauce, light soy, sugar, lemon juice, chili paste and mix well. Once the sauce is bubbly, add your fried chicken and mix well.

Serve chicken over sticky rice or plain garlic rice. Garnish with the pickled green onions.

Recipe: Shababa Suzana Hossain/ Fatduck21

Food stylist and photographer: Shababa Suzana Hossain/ Fatduck21

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