Ingredients 3stick chinese sausage ( lap cheong ) 2stick preserved goose liver sausage ( yun cheong) 1piece preserved meat(lap Mei) 2 tbsp light soy sauce 1 tsp sesame oil 2 cup rice with 2 rice bowl of water Directions 1.Remove casing of the the Chinese sausage ( lap cheong ) under water 2.blanch all meat for 1 minute then drain 3.Wash rice till water are clear then add water and add all blanch meat, soy sauce, sesame oil and cook rice as usual 4.Removed meat and thinly slice all meat. Transfer to clay pot and serve. 5. Or you can cut up everything and cook it with the rice before plating out and serve.
*this is with preserved duck
Marble butter cake with rice cooker
I just love cooking my cake in rice cooker. The texture of the cake is super soft and very moist. Furthermore is so easy and I do not need to monitor it at all. Best part the cake will never crack. I love it. I love it. I put it in my rice cooker, press bake and it will be done in 45 mins. So easy.
230gm butter ( room temperature )
130gm castor sugar
1 tsp vanilla essence
4 egg yolk
200gm cake flour
1/2 tsp baking powder
75gm chocolate (melted)
A pinch of salt
4 eggs white
50gm castor sugar
1. Sift the cake flour, salt and baking powder . Set aside.
2. Melt chocolate in a double boiler and set aside. I’m using dark chocolate.
3. Cream the butter and castor sugar till light and fluffy with a mixer on medium. Then on low for a minute to set the texture.Add 1tsp vanilla essence and mix well.
4. Mix in egg yolk one at a time , beating well after each addition
5. Fold in half the sifted flour, followed by milk in 2 additions, then mix in balance flour.
6. Divide the mixture into 2 portions(2/3, 1/3)add cocoa powder to the lesser portion and mix well. Set both aside.
7. In another container, beat egg whites until soft peaks in low speed.gradually add 50g sugar and beat until stiff on high speed.
8. Divide the egg whites into 2 portions. Add 1 portion to the original batter and 1 portion to the cocoa batter. (For each portion, add in egg whites in 2 separate additions, mix in half first, then fold in the rest.)
9. Grease the rice pot with some butter.
10..Using a ladle , put half of the original batter into the rice pot. Making sure batter cover the whole bottom of the rice pot .Then 1/2 of the cocoa batter on top of the original batter. Swirl the top to create a spiral effect . Put the rest of the original batter in and next the chocolate and swirl it to create a spiral effect again.
11. Put the pot back to the rice cooker and press bake. In less than an hour, I’ve a beautiful marble butter cake.
12. When the cooker beeped. Remove the pot from the cooker. Let it cool for awhile before inverting the cake.
***Remember to grease the rice pot. The cake will slip out of the pot in a split second when you invert it. Use a plate to cover the top of the pot before you invert the cake. Do not use a knife to loosen the cake as you will risk damaging the non-stick surface of the rice pot.
***When the cake is steaming in the rice cooker, do not open and peep. Wait till the rice cooker beeped.
*** I should have tap the pot on a surface once or twice to release the big bubbles on my cake.
Banana walnut cake in a rice cooker
Yesterday was my son birthday. I’ve not much time to make him a homemade cake. I was searching for an easy and fast recipe when I came across this ” rice cooker cake” . In no time, I’ve a cake for my son. The cake is very easy to make and it’s super moist. My cooker have the cake function and it takes me 45mins to have a cake. Preparation is less than 10mins and all you need is to hand mix everything. Awesome!!!
110g unsalted butter/vegetable oil (personally I preferred butter)
110 castor sugar
3 large egg
160g plain flour (I used cake flour, 180g)
3/4 tsp baking powder
3/4 tsp baking soda
Some chopped walnuts
200g very ripe bananas (300g of bananas… We are nuts about bananas)
I also add a teaspoon of pure vanilla essence.
Melt the butter and sugar in a sauce pan and let it cool . Next, sift all the dry ingredients in a big bowl. Then, mash the bananas with a fork and set aside.
Beat the eggs and add it to the melted butter. Follow with the mashed bananas and mix well with a spatula. Lastly fold in the sifted ingredients and chopped walnut.
Pour the cake batter into the greased rice cooker bowl. Press “COOK” and allow it to cook for at least 1 hour. (In my case, I pressed “Cake function, 45mins). When it is ready let it cool before turning it over. Mine turn out fabulous, is so moist…And yummy!!!
Double chocolate moist cake in rice cooker
The rice cooker cake is so easy and this time around I’m going to use chocolate as requested by my boy…. The verdict, it is very moist and yummy…he loves it!!
150g of unsalted melted butter or corn oil
170g of castor sugar
1/2 can evaporated milk, about 200ml
2eggs, lightly beaten
1 cup of flour(125g)
60g cocoa powder
30-40g of chocolate chips
1/2 tsp baking powder
1/2 tsp soda bicarbonate
1tsp vanilla essence
Combine castor sugar, evaporated milk,vanilla essence and butter in a saucepan.Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
Add the beaten eggs into the slightly cooled evaporated milk mixture and stir till well-mixed.Sift the flour, cocoa powder, baking powder and baking soda into a large bowl. Fold in the flour until everything incorporated and achieve a lump-free texture. Add chocolate chips.
*[Over-mixing can cause the gluten in the flour to overdevelop and give the cake a coarse grain.]
Grease the base and the sides of the rice cooker lightly with butter.Pour the batter into the cooker and cook for an hour or when skewer comes out clean when inserted into the middle of the cake.
For cooker without baking function; Press “COOK” and allow it to cook for at least 1 hour. ( pressed “COOK” 3 times. Each time the rice cooker has finished cooking, it will beep and automatically switch to “KEEP WARM” mode, press “CANCEL” and press “COOK” again. It should be about an hour . Note that cooking time may vary based on the capacity of your rice cooker. Mine has a 5.5 cup capacity. ) If your cooker have cake function, press the button and you will have your cake in no time at all.
Cool the cake before turning out for further decoration.
Chicken rice in a rice cooker
Chicken rice in the rice cooker. This is a shortcut meal but it is still delicious and simple. All you need is half a chicken, rice , ginger and sauces. That’s all. Is really simple.
3cup of rice
3 cup of rice
3 bowl of water
1 inch sliced ginger
Wash and rinse the rice until the water is clean . Add 3 bowl of water ( rice bowl) and the sliced ginger . *[ is best to rest the rice for half an hour before cooking, you will have a very fluffy rice]
1/2 free-range chicken
Salt and pepper
1 tbsp sesame oil
11/2 tbsp soya sauce
1/4 tsp salt and pepper to taste
1 1/2tbsp chinese rice wine/ brandy ( optional)
If not using wine have to add 1 tbsp soy sauce and 1/2tbsp of sesame oil
Rub the chicken with salt and pepper. A pinch each will do . Then marinate it with sesame oil,wine and soy sauce for half an hour. Next put the chicken and all the sauce into the rice when you want to cook the rice. Add another 11/2 tbsp of soy sauce , 1/2 tbsp sesame oil and a little pepper. That’s all.
For 2cup of rice
2cup of rice
2 rice bowl of water
1 tbsp of soy sauce
1 tbsp of sesame oil
1/4tsp salt n pepper to taster
1 tbsp of chinese wine (* substitute with 1/2 tbsp soy sauce and 1/2 sesame oil)
Depending on your rice and cooker, cook your rice as you always do (1/4 bowl of water less.) and add the rest in. Is quick and simple. This is so easy and delicious. Is a must try!!!Enjoy….
Debone the chicken like a pro…..
Tomato rice in a cooker. (One pot meal)
This recipe is very simple and yummy. It is also healthy and low in fat. My little sous chef love to cook this and she is so proud of it. If you are trying to get help from your young children, this recipe is a good start. They eat their vegetables too.
2 cup of rice
11/2 rice bowl of water
3/4 rice bowl of mix vegetables
1 rice bowl of pumpkin
1pc of firm bean curb , cubed
1/2 a bowl of mushroom
3/4 rice bowl of chicken , sliced ( or any other meat or seafood)
1tbsp of olive oil/ fried garlic oil
1tsp of salt and pepper to taste
Firstly, you will need to wash the rice till water is clear. Then add 11/2 rice bowl of water in. Next put in all the seasoning and mix well. Now add in all the vegetables, bean curbs, mushroom, pumpkin and chicken . Mix till everything is all over. Lastly put the tomato in the middle.
Next put the pot back to the cooker and cook rice as usual. When is ready, mix up the rice so that all the liquid from the tomato is evenly distributed. Pre- plate it and top it with a fried egg. Is easy, delicious and not wiping up the kitchen. Smart!!
**pumpkin and tomato will make the rice wet, therefore I have reduced the water to 1 1/2 bowl. If you are not using pumpkin, you will need to add a little more. ( not more than 2 bowl)