Dear Diary,
A four-day holiday, time to experiment with healthy recipes :-)

It was good so far. My menus during the weekend are mostly steamed fish, tom yam or soup with lots of vegetables. I even put my dear old oven to its rightful place after so long. Yup, deep frying is no longer allowed in my kitchen.Cooking oil shall be used as minimal as possible.

Another recipe for Chicken Rice with Vegetable Soup.

Ingredients:
For the chicken rice:
Rice
Chicken stock
1 tablespoon of butter
1 onion
1/4 tea spoon of turmeric powder

For the roasted chicken:
Chicken breast
2 tablespoon of soy sauce
1 tablespoon of oyster sauce
1 tablespoon of honey
Ginger (squashed once)
Garlic (squashed once)
Black pepper

For the vegetable soup:
1 cup of Chicken stock
Onion
Garlic (squashed once)
Ginger (squashed once)
Capsicum (diced)
1 cup of water
Carrot
Celery
Chicken breast (diced)

How to:
For the chicken rice:
1. Melt butter in pan.
2. Put in rice (that is after rinsing it three times with water) and saute with butter for a while.
3. Put in chicken stock and water.
4. Onion and salt for flavour, and turmeric powder for colour.

For the roasted chicken:
1. Tenderize the chicken with salt.
2. Marinate with soy sauce, oyster sauce, honey and black pepper. Also a little bit of winchester sauce if you like. The only halal option available is from Maggi.
3. Top the chicken with ginger and garlic.
4. Put in oven for 20-30 minutes at medium heat.

For the vegetable soup:
1. Bring chicken stock to boil.
2. Put in onion, garlic, ginger and capsicum.
3. After a while, add another cup of water and bring to boil.
4. Add in carrot and celery.
5. Lastly, add in diced chicken into the soup, and a little bit of salt, sugar and pepper for seasoning.

May not be as deliciously sinful as other Nasi Ayam out there, but definitely is healthier :-)