Ingredients

Beetroot Rice

1. Firstly, thoroughly clean the chicken carcasses under running water.Wash ginger, garlic, beetroot and lemongrass under running water.
2. Chop ginger and garlic.
3. Cut the beetroot into pieces.
4. Wash the rice with water.
5. Cut off about an inch from the root end of the lemongrass and cut the stalk into segments.
6. Bash the lemongrass to help release its aroma.
7. Dice the spring onion into small pieces.
8. Put chicken carcasses, beetroot and Maggi Cukup Rasa into the pot filled with water and boil it for 3 hours.
9. Sautee garlic and ginger with butter in saucepan.
10. Add rice into the saucepan and stir evenly.
11. Add chicken broth into saucepan and stir again.
12. Pour everything into the rice cooker including the lemongrass and cook it.
13. Fill 2/3 chinese bowl with rice.
14. Sprinkle some diced spring onions on top of the rice.

Marmite Chicken

1. Wash the chicken under running water.
2. Marinate the chicken with marmite, oyster sauce, sesame oil and honey overnight.
3. Preheat the oven at 180 degree celcius for 15 minutes.
4. Place the marinated chicken on the baking tray.
5. Bake the chicken for 20 to 30 minutes.
6. Cook the remaining marinade until thicken.

Blanched Siew Bak Choy

1. Wash the siew bak choy under running water.
2. Peel the shallots and garlic and slice them thinly and evenly into small pieces.
3. Bring the water to a boil.
4. Heat up the oil in the wok.
5. Boil the siew bak choy for 2 minutes. Stir until the leaves turn tender.
6. Drain well and transfer the cooked siew bak choy into the container.
7. Add the shallots and sliced garlic into the heated oil and fry for at least 10 minutes or until the shallots turn brown.
8. Separate the shallots and sliced garlic from the oil using a strainer.
9. Drizzle the shallot oil over the siew bak choy. Sprinkle some of the fried shallot and fried garlic on top of the siew bak choy.

Chili Paste

1. Wash the ginger, garlic, lime and red chillies.
2. Squeeze out the juice of lime.
3. Chop the ginger, garlic and red chillies.
4. In a food processor, blend everything to a smooth paste.
5. Season to taste with sugar.