For everyone of us who loves to cook too have lazy days when we just don’t feel like labouring in the kitchen. Sometimes when I have too much too do, but still have to put food on the table, I will pick my speedy menus and one of it is this all time favourite, Chicken Rice in the rice cooker!
I used to cook Hainanese Chicken rice which has quite a few steps but taste wise is much better. However, my kids don’t really complain if the same ingredients are there so mommy do cheat a little once in a while!
The rice cooker can be so versatile these days especially those labelled as Smart Cooker. You can bake, slow cook and do a whole lot more in it but they don’t come cheap. For me, a rice cooker is just to cook rice
I so love this speedy chicken rice recipe that I cook at least once a week! Limited ingredients but packed a punch
My 10 cups rice cooker was in the ‘hospital’ so I have to use my 5 cups rice cooker hence I can only cook 3 cups of rice with half of a medium chicken.
- 3 cups Rice + Water
- ½ medium Chicken
- 2 Pandan leaves (screwpine)
- Ginger – thumb size (slightly smashed)
- 3 cloves garlic (slightly smashed with skin on) – optional
- 1 tbsp Chinese rice wine
- Salt to taste
- Sliced cucumber for garnishing
- Wash rice and fill with water per your regular white rice recipe (depending on your rice cooker) but remove about 2 tablespoon as the chicken meat will release juice into the rice.
- Marinade chicken with some salt and Chinese rice wine.
- Sprinkle some salt, add in the pandan leaves, ginger and garlic and mix inside the rice and cook per normal.
- When the water starts to bubbles, place chicken piece on top of the bubbling rice, cover.
- Once the rice is cooked, leave it for 10 more minutes before you remove the chicken pieces and stir the rice.
- Chicken rice is ready to go with cucumber and vinaigrette chilies paste!
Black bread? Gosh! It is such a turn-off! Some of the reactions from friends when I first posted my first loaf of Bamboo Charcoal Loaf on my FB page.
Bamboo Charcoal bread is nothing new especially in Asia. I first tasted it a few years back in KL which I bought from Lavender Bakery in Pavilion. I fell in love with their Bamboo Charcoal Mochi bread instantly! These black gems don’t come cheap! If I remember correctly, it cost RM3.40 a piece. It was so yummy that I must have it each time I am in KL.
Do you know that Bamboo Charcoal has some health properties? Though it don’t look that appealing but it’s functions is definitely what we need! Check it out here if you want to know more about this dark looking ingredient!
So, my parents will be visiting (that was in March!) and I took the chance to ask them to look for the Bamboo Charcoal powder since I can’t find it here in Melbourne. Well, probably I did not look hard enough. I did tried looking online but can’t seems to find the food grade ones. Was lucky that a baking supplies shop near my parents’ place sells it. It came in a few sizes but mom only bought the smallest bottle thinking I won’t be using much. Guess what? I only baked twice and I’ve already used up half a bottle!
It took me a while before I decided to bake my first loaf and I was glad I did as it was really soft and fluffy and believe or not, the kids love it! I first got a recipe from here but find that it is too small to fit my bread tin so I went to modified the entire recipe and it turned out even better and I have a tall loaf!
- 500 gm Bread flour
- 35 gm Cake flour
- 75 gm Sugar
- ¾ tsp Salt
- 8 gm Instant yeast
- 320 Warm milk
- 2 tsp Bamboo charcoal powder
- 50 gm Butter (room temperature)
- 30 gm Walnuts (break into small pieces)
- Pour warm milk and all dry ingredients into stand mixer bowl and using the hook attachment, knead all ingredient into soft dough on medium speed.
- Add in butter chunks and let it knead till all butter are absorb into dough which takes about 5-7 minutes.
- Let it continue to knead in the mixer for a further 5 minutes before you removed it onto a floured surface and knead with hands till smooth and shiny.
- Flatten the dough and spread the walnut pieces and wrap it up and knead a further 5-7 minutes. Once done, shape the dough into a ball and let it proof in a greased plastic or glass bowl for 1-1.5 hours covered with a piece of wet cloth in a warm place. (Iused my heated oven for this since it is winter here)
- Once the dough has doubled in size, removed from bowl and onto floured surface and punch the air out.
- Divide dough into 2 or 3 equal portions. Roll with a rolling pin into a rectangular shape. Fold the right into the centre and press in to seal then fold the left into the centre of the right and seal it by pressing the dough.
- Using the rolling pin, roll out again and make a roulette before putting into greased baking pan.
- Spray some water on the surface and let proof for a second time for another hour. Spray again just before you bake it.
- Bake in pre-heated oven of 200°C for the first 5 minutes and turn down to 160°C for another 25 minutes.
- Removed from oven and let it cool for a few minutes before you removed it out from the tin and continue to cool on wire rack.
Everyone loves a few good slices of butter cake once in a while. Though I am not a great fan of butter cakes but I have family members who do. Recently, my uncle came to Melbourne with my parents and knowing I love baking, requested that I bake him some.
It has been a long time since I bake the traditional butter cake. I do have some old recipes but wanted to try something new so I decided to try the famous Mrs SK Ng’s butter cake which is quite popular among some baking and cooking forums.
I adapted the recipe from here.
- 230 gm Pure butter
- 130 gm Castor sugar
- 4 no. Egg yolks (large eggs)
- 200 gm Self raising flour (sifted)
- 60 ml Milk
- 1 tsp Vanilla extract
- 4 no. Egg white
- 50 gm Castor Sugar
- Pre-heat oven to 170ºC with middle rack.
- Cream butter with sugar till pale and fluffy with a mixer. Add in egg yolks one by one (still using mixer) till all well mixed. Add in vanilla.
- Slowly fold in sifted flour (the batter tends to be quite dry at this stage but don’t worry) using a spatula. When all flour is well combined, add in the milk little by little.
- In another bowl, beat egg whites till fluffy before adding in the sugar and beat till soft peak.
- Fold in egg white till well combined. Make sure there is no egg white lumps else there will be air bubbles inside when the cake is baked.
- Pour in lined cake tin (7″ or 8″ square tine preferred) and bake for 40-45 minutes or till cake tester comes out clean.
You can go and ask any Malaysian or Singaporean and I can bet with you none will not like a good plate of Nasi Lemak! I think Nasi Lemak is so Malaysian and it should be the national food! I can tell you, I crave for nasi lemak almost everyday! Too bad I can’t have it everyday since it is not widely available here in Melbourne! Even if it does, the price tag is ridiculous! A small box selling at the Asian grocer cost AUD$5.50 a box and if you go and eat at the Malaysian style restaurant it can easily cost a shocking AUD$15 a plate!
However, it is not that difficult to make (the coconut rice itself) but it is certainly time consuming! Why so? The coconut rice is pretty straight forward but it is the accompaniments that is time consuming to prepare if you like to have a plate full of different taste and texture!
Some like to have just the plain sambal (fried chili paste) but I like to have my nasi lemak with sambal ikan bilis (anchovies) which is a MUST. Some will like to have some curry sauce so they will add curry chicken or rendang but I prefer it to dry so I will normally have fried chicken or turmeric chicken pieces which is easily whipped up using my air-fryer.
Normally when we cook nasi lemak, we love to share with friends as it is a kind of ‘Muhibbah’ or togetherness… just like a plate of nasi lemak… different things on a plate and every item compliment each other.
- 6 cups Rice (best to use AAA Thai Jasmine rice)
- 1 can Coconut Milk (400ml)
- 2 pcs of Pandan leaves (screw pine leaf)
- 1 pc Old ginger (1″) – gently smashed
- 6-8 nos. Eggs
- Toasted peanuts
- Banana leaf – optional
- Fried anchovies – optional
- In a frying pan, toast the peanuts till cooked, cooled and remove skin.
- Put all the eggs in a sauce pan filled with water and let it boil under small flame for a few minutes covered. Leave them in the hot water for 30 mins at least. Removed from hot water and soak in cold water before putting in a cup and shake one at a time to easily remove the shell.
- Wash rice and drain all the water. Add in the coconut milk and then add in enough water but less ½ cup then you normally cook your regular rice. The rice must not be too mushy but rather be a perfect single grain each.
- Add in the pandan leaves (tied into knot), smashed ginger and sprinkle some salt. Cook as per normal in your rice cooker
- Served hot with other accompaniments.
Who don’t like egg tarts raise their hands??? Geez, I can chomp 3 to 4 pieces in one go! Yikes! And my resolution for 2014 is to eat less food that will make me fat! Hell! I baked for the kids! Yes, the kids requested…
Personally I like Portuguese egg tarts as I like the flaky pastry and the cheat version is just so easy to whip up! But sometimes I just want to challenge myself to try other recipes so I can make a comparison. The kids, they will just whack anything the mommy cook or bake for them so there is no issues at all. If no takers, mommy whack all or make the poor daddy the trash bin. Heh!
It cost me AUD$1.50 for an egg tart sold at the Asian bakeries here. I baked 14-15 pieces for less than AUD$5 with this recipe. Don’t count labour cost okie… Else, just go to the shop and get your fix. I can’t afford that since I have 3 monsters that have super power digestive system (when it comes to food that is not classified as ‘proper meal’).
And since I have the egg tart moulds… the trial begin a few weeks back for a gathering. The crust is quite nice though I’ll still prefer those served at dim sum restaurant (flaky crust) but that will be for another day. Today, we’ll have the Cantonese styled ones…
I adapted the recipe from Christine’s but I made some adjustment to the egg custard filling as I prefer a less sweet version. Also, I cut down on the amount of water since I have a lot of excess custard on my first and second trial.
- 225 gm Plain flour – sifted (I used cake flour)
- 125 gm Butter – room temperature
- 55 gm Icing sugar – sifted
- 1 Egg – whisked
- ¼ tsp Vanilla extract
- 3 eggs
- 80 gm Caster sugar
- 200 ml Hot water
- 85 ml Evaporated milk*
- ½ tsp Vanilla extract
- A drop of Pandan leaf essence
* I do not have evaporated milk so I substituted with 85ml of milk mixed with 1 tsp of sugar and ½ tsp of corn flour and simmer in a saucepan but not boiling it
- Use a electric mixer to cream butter and icing sugar till smooth and light in colour.
- Add in whisked egg half at a time and add in vanilla. Mixed well.
- Sift in flour (I pre-shifted so just scoop into the mixing bowl) and combine well and knead into soft dough making sure to scrape the sides of the mixing bowl.
- Lightly floured your working surface and take out the dough and knead for a minute or two.
- If your place is warm, do wrap up the dough and chill it for a while (20-30 mins) before you start work on it as it can get really soft and difficult to roll.
- Roll out the dough with a roller to about 5mm thick and use a round cookie cutter that is slightly smaller than your tart mould to cut out. Place the cut dough in the middle of your tart mould (sprinkled lightly with some flour) and slowly press from the bottom up. Cut away excess dough. Place tart moulds in a baking tray.
- Preheat your oven to 200ºC and position your rack at the lower part of the oven.
- Heat up water and slowly stir in sugar. Mix till all sugar is dissolved.
- Whisked eggs with evaporated and vanilla. Pour in sugar water. Mix well.
- Sift the egg mixture to get rid off foam or other solids into a teapot or a mixing jug.
- Pour egg mixture into prepared tart moulds till almost to the brim (leave at least 2-3mm below the dough’s surface so it would not flow over when you move the baking tray)
- Baked at 200ºC for about 10 minutes or till the tart turned brown slightly. Bring the temperature down to 180ºC and continue to bake till you see the custard starts to puff up a bit.
- Keep your oven door’s ajar (2-3 inches) and continue to bake for another 10-15 minutes till custard is cooked through (and to avoid getting your crust getting burned). You can test using a toothpick. If it stand upright, your custard is cooked.
- Switch off your oven but leave the tarts inside for another 5 minutes before you take them out to cool.