Simple life...

Check this website! There is so much recipes for chinese soups! Http//www.homemade-chinese-soups.com

Omg, didnt realise u can cook so many other things in a rice cooker besides rice! Soups, tea leaf eggs, even cakes! Check this out: http://www.zojirushi.com/recipes/black-sesame-cake

I cannot imagine making bread n cakes with the thermal cooker! Check out this link http://www.thermalcookware.com.au/ Yeah i tried cooking rice with my smaller thermal pot n indeed can cook delicious n soft rice! Except that it was more than 8 hrs n the rice turned out cold...

Should remember next time to add the fried shallots n ginger slices on top of the glutinous rice instead...

Although the photo that i posted looks unglam, bcos the chicken is cut into smaller pieces, i wanted it to soak more favour of the chicken juice... But is tastes damn tok kong loh for my first attempt! You need: --------------- 1 chicken 2 slices of ginger 1 stalk spring onion 1/2 tsp flour Seasoning: --------------- 1 1/2 tbsp light soya sauce 1 tbsp dark soya sauce 1 1/2 cup water abt 300 ml 2 tbsp Shaoxing rice wine 2 tsp sugar 3 tsp ginger juice 2 tsp oyster sauce 1/2 tsp salt Direction: -------------- Wash chicken chop legs head n neck off. Place wings into chicken. Coat the chicken with a layer of flour. Deep fry till golden brown. This to to ensure all the juices of the chicken is locked in. Blend all seasoning and set aside. Fry ginger and spring onions. Add in seasoning and chicken. Cook on low heat for 20 minutes. Turn it over and cook for another 20 min. Dish up and chop into pieces. Sprinkle with sauce on top and serve.

Ingredients: ------------------ 1 stalk chinese lettuce Dried lily flowers (soak it to soften, cut ends n tie a knot) Black moss Button mushrooms Black fungus White fungus (soak it and remove centre) Beancurd skin Wang ya bai Tang hoon Carrots Green pea Seasoning: ----------------- Nan ru (fermented beancurd) (for me i skipped this as the taste is very strong). Oyster sauce Ginger Shaoxing wine Stock Salt Thickening sauce: ------------------------- Stock Corn flour Method: ------------ Wash all ingredients. Dry ingredients all need to soak. Cut into small portions. Heat oil and fry the ginger. Throw in the ingredients that takes a longer time to cook. Lettuce and wang ya bai, carrots, black and white fungus. Add the rest if the vegetables and stir fry for a while. Sprinkle wine and and seasoning and braised for 15 minutes. Serve while hot.

Ingredients: ------------ Sharks fin ( 1 packet) Crab Meat (1 packet) 2 chicken drumstick (Steamed and peeled/cut into thin shreds) Chicken Soup (1 big packet) Shaoxing wine -------------------------------- Fish Maw (2 big, or 3 medium) Ginger (Few slices) Sesame Oil (1 tablespoon) Spring Onions (1 stalk) 1 cup of water ----------------- (For thickening) Tapioca Powder Water Method: ----------- Heat wok and place in the ginger slices. Fry till fragrant. Add in spring onions. Fry till fragrant. Pour in the water. Add in the fish maw. Cook for about 10 minutes till it softens. Drain off the water. Let the fish maw cool off and cut it into thin strips. Leave aside. Steam the chicken drumsticks and shred them thinly. Boil the chicken soup. Add in sharks fin. Add in crab meat and chicken shreds. Add in fish maw. When the soup boils, add in the shaoxing wine and continue boiling for about 10 minutes. Add in the cornstarch and water mixture to thicken the soup. Stir it until

Ingredients: ------------- 1 kg Duck Wings 1 kg Duck Feet Few Slices of Ginger Dark Soya Sauce Fish Sauce A little bit of sugar (for thickening the soup) 2 tablespoon of Shaoxing Wine Sesame Oil Claypot Method: ------------- Boil hot water and place in all the duck wings and feet to clean away the dirty blood. Heat up the claypot and fry the ginger slices with sesame oil till fragrant. Pour in all the duck wings and feet. Add in the dark soya sauce, fish sauce, sugar and boil it over high heat for about 30 minutes. Turn to low heat and continue braising for 3 hours till the meat becomes tender and soft. Add in the Shaoxing wine and continue on high heat for about 10 minutes more. The dish is ready to be served.

Ingredients: 2 cups rice, washed and drained 3 cups chicken stock 2 chicken drumsticks cut into pieces (bone in chicken pieces can also be used) 5 Chinese mushrooms, soaked, cut into half 1 Chinese sausage, sliced 1 ½ cm thick salted fish, sliced thinly, fried till crispy 1 tbsp black soya sauce 4 tbsp garlic oil Marinade: 2 tbsp light soy sauce 2 tbsp oyster sauce 1 tbsp dark soy sauce 1 tbsp Chinese cooking wine 1 tsp of ginger juice (grated a knob of ginger and squeeze) 1 tbsp sesame oil ½ tsp pepper ½ tsp sugar ½ tbsp corn flour Garnishing: Spring onion chopped Method: 1. Mix chicken, mushrooms with marinade and ginger, season for 30 minutes. 2. Put rice and chicken stock into a clay pot, cover and bring to boil lower fire and cook with low heat till holes are formed on top. (About 15 minutes) 3. Spread marinated chickens and mushrooms, Chinese sausage on top, cover and cook with low heat till rice is dry and chicken pieces are cooked (another 15 m

Recipe: Claypot Chicken Rice Ingredients: 2 cups rice 1 skinless chicken breast & 2 chicken drumsticks 1 stalk scallion (chopped) 3 inches ginger (peel the skin and chop into thin strips) 6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves) 1 small piece salted fish (cut into small pieces) 2 Chinese sausage (sliced) – optional Seasoning for chicken: 2 tablespoons oyster sauce 1 tablespoon soy sauce 1/4 teaspoon chicken boullion powder 1/2 teaspoon corn starch 1/2 teaspoon sesame oil 5 dashes white pepper powder 1/4 teaspoon sugar 1 tablespoon Shaoxing cooking wine (or rice wine) Seasoning for rice: 2 tablespoons soy sauce 1/2 tablespoon dark soy sauce 2 teaspoons cooking oil 1 pinch of salt Method: 1. Chop the chicken breast and chicken drumsticks into pieces. 2. Add the chicken seasoning and mix well. Marinate for an hour in the fridge. 3. Rinse and clean the rice in a rice cooker as if you are making steamed rice af

Ingredient A: ---------------- 1 duck (about 1.8kg) 100ml Chinese Shaoxing wine 3000ml water (or enough to submerge the whole duck) Ingredient B: ---------------- 80g pepprcorns (crushed) 40g Dang gui 20g star anises 10g cloves 100g fresh galangal (sliced) 10 blades pandan leaf Seasoning: ------------- 1 tbsp MSG (optional) 80ml fish sauce (Reduce the amount if necessary) Salt to taste Sauce (optional): -------------------- 6 tbsp lime juice 100g chopped garlic 1 stalk fresh coriander (chopped) 2 tbsp fish sauce 2-3 chillies (chopped) 1/2 tbsp MSG (optional) 1/2 tsp pepper 2 tbsp sugar Method: ---------- 1) Cut the duck into half, blanch into hot water. Remove and keep aside. 2) Pour the water into a deep pot, add in all ingredients B, bring to boil. Cook for about 10 minutes, pour in Shaoxing wine and seasoning, continue to cook for further 5 minutes. 3) Place in duck, covered and stew over a low heat for approximately 90 minutes. Remove the duck, l

CNY Reunion Dinner --------------------- 1) Appetizer - Jellyfish, Top shell, Century Eggs 2) Salted Egg Yolk Prawns 3) Soya Sauce Chicken 4) Stewed Duck with Dangshen & Bamboo Shoots 5) Mushroom Pork Ball 6) Sharksfin Soup 7) Loh Han Chye 8) Abalone with Broccoli/Spinach 9) Steamed Promfret 10)Red Bean with Rice Dumpling / Green Tea & Dark Chocolate ice cream with red beans Wah, sounds so good and delicious but I really wonder if I am able to complete all these dishes on time...STRESSED!!!!!!!

You will need : --------------------- 1kg prawns Curry leaves Cereal (麦片） Cooking oil Butter Method: ----------- Deep fry the prawns till they are 3/4 cooked. If they are too cooked, they will resemble 'C' shape. Drain and leave aside. Heat up butter n curry leaves till fragrant. Place prawns in and stir fry a while. Off the heat and pour in the cereal. Stir well. Note: ---------- You have to drain away excess oil on prawns after deep fry, if not the cereal will stick together in balls instead of scattered and dry like sand texture.

Ingredients: ---------------- 1 kg crabs Curry leaves 2 tbsp butter 20 ml evaporated milk 5 salted eggs (hard boiled or steam) Corn flour Cooking oil Method: ------------- Steam the salted eggs by placing the egg yolks in a plate of oil for 10 min. If boiling, peel off the shell n take out the salted yolk. Mash up the yolk into breadcrums consistency. Coat crabs with corn flour n deep fry. Heat butter then plut in curry leaves and fry till fragrant. Add in salted egg yolks. Stir fry a while then add in evaporated milk. Stir it untill it thickens then add in the crabs. Mix well so that the crabs are well coated. And it iscready to serve.

Marinate: ------------ Special pork rib sauce to marinate the pork ribs overnite. Sweet Sauce: ------------- (For application before going into the oven and in between oven baking) You will need: ---------------- Honey 200g Water 2 tbsp Ginger Juice 1 tsp Salt 1 tsp Rock sugar 40g Directions: ------------ Put pork ribs into a pre-heated oven at 200 Deg C for 25 min. Brush sweet sauce and turn over and bake at 180 deg C for 15 to 20 min. Drizzle sweet sauce all over and serve hot.