Claypot Chicken Rice in Rice Cooker

Claypot Chicken Rice is one of my favorite dinner option, which is popular in our Country.  I have attempted few different recipes from online, and the most favorite one is this recipe which I have shared in my Blog few years ago.  Click here for the full recipe.

This homecooked Claypot Chicken Rice in Rice Cooker is packed with umami flavors.  It is one comfort food which I will cook, over and over again as it never fails to warm my tummy.

Let me share some photos which I captured, during my recent cooking this yummylicious one pot dish.  The photos tells it all...

Getting ready all the ingredients

When the rice is 3/4 cooked,
arrange the ingredients on top of the rice
and continue to cook until it's switch off.

Open the lid, stir to mix the ingredients into the rice

Drizzle dark soy sauce, add salted fish
and stir until well combined, put the lid back 
and let it be on 'cooked mode' for 10 to 15 mins.

This delicious one pot meal is ready to be served with a must-have side condiment of bird's eyes chili, dark soy sauce and lime.
Dinner is serve!!

Cinnamon Rolls with Maple Cream Cheese Icing

 

Christmas is just round the corner... baking this delicious Cinnamon Rolls brings out the Christmas mood and cheers, especially with the whole house flooded with the aroma of cinnamon.

Click the link here to grab this yummylicious recipe; to bake and enjoy during this Christmas Season ~ cheers ~

As usual, I am sharing some photos which I captured during the process of baking these rolls...

Smear the dough with soft butter 
and sprinkle the brown sugar cinnamon mixture 

Roll the dough into a tight log

Baking is done!

Once baking is done, remove the rolls onto a wire rack and let it cool completely. Slader or pipe the maple cream cheese icing over the top of each rolls. I place the maple cream cheese icing into a piping bag with nozzle, and pipe it onto the top for a nicer finished. Let's enjoy!

Moist and Fluffy Vanilla Cupcakes

 

Ingredients:

125 g. plain flour (sifted)

57 g. unsalted butter (softened)

100 g. castor sugar

2 eggs

2 tsp. vanilla essence

1 1/2 tsp. baking powder (sifted)

Pinch of salt

1 tbsp. unflavoured oil

122 g. yoghurt

Methods:

1. In a mixer bowl, add butter and sugar; mix using medium speed until soft and fluffy.
2. Add in eggs, one at a time.  As you add each egg, mix for about 15 seconds before adding the next.  Once the eggs are well integrated, add in the oil, vanilla extract and yoghurt.  Blend these ingredients until they are well combined.
3. Next, gently fold in the dry ingredients: flour, baking powder and salt.  The key here is not to overmix the batter. Simply mix until the dry ingredients are moistened, and there are no lumps left behind.
4. Prep the cupcake pan with liners and generously scoop the batter into each liner, filling them about 3/4 of the way up.
5. Bake in a preheated oven of 165 degree Celsius for about 15 to 18 minutes until a light golden hue, and a skewer inserted into the center come out clean.
6. Remove from oven and allow them to cool on a wire rack.
7. Enjoy!

Ready for the oven

This recipe is adapted from 'kitchencookbook.net' with a slight adjustment to suit my baking preference.

Moist Mix Fruit Cake without Cinnamon Powder (Low Sugar)

I love fruit cakes that are less sweet, not overloaded with fruits and without nuts and spices.  This recipe caught my attention while I was online. With all available ingredients in my pantry I get to try it out and the outcome is great!

Ingredients:

4 eggs

80 g. castor sugar

150 g. melted unsalted butter

190 g. plain flour (sifted)

1 1/2 tsp. baking powder (sifted)

150 g. mix fruits

35 g. corn flour (sifted)

1 tsp. vanilla essence

Methods:

1. In a mixer bowl, add eggs and castor sugar.  Beat until pale and fluffy.
2. Add in melted butter and vanilla essence, and continue to beat until well mixed.
3. Gradually add in flour in two additions and stir with a rubber spatula until incorporated.
4. In a bowl, add mix fruits and corn flour.  Stir with a spoon to mix.
5. Add the mix fruits into the flour mixture in (3), mix until well combined.
6. Brush the baking pan with butter and place a piece of baking paper at the bottom of the pan.
7. Pour the cake mixture into the pan and smooth the top with a spatula.
8. Bake in a preheated oven of 170 degree Celsius for 45 minutes, or when a skewer inserted into the middle comes out clean.
9. Remove from oven and let it cool on a wire rack.
10. Slice and serve with a cup of coffee or tea.

This recipe is adapted from 'Miss Ling's Kitchen' with a slight adjustment to suit my baking preference.

Condensed Milk Loaf With Raisins

This recipe makes 2 loaves of delicious and sweet bread, the sweetness comes from the butter condensed milk spread and raisins.  Just slice and eat as it is without any spread.

The full recipe can be obtained by clicking on this link here.

I am sharing with my readers some of the photos which I've captured during the process of baking this bread.

Ready for first proofing

After first proofing

Brush with butter condensed milk spread,
cut the dough into strips and evenly add raisins

Roll up and ready for second proofing

After second proofing

Brush the top with remaining butter condensed milk spread

Baking in progress

Butter condensed milk spread

Creamy Custard Buns

 

These Custard Buns are so delicious.  The custard filling is so easy to make.  Click this link here for the full recipe, both the Buns and Custard Filling.

Just for information, I use my own recipe for the Buns, and the link can be viewed here.

Shared below are two photos captured during the process of baking this buns...

Out of the oven...

After brushing with melted butter

Cheesy Kimchi Pancakes

With leftover homemade Kimchi at hand and all the other needed ingredients, I decided to make this Pancakes for afternoon tea, as I am skipping lunch.  Do join me.... Yum Yum!

Ingredients:

1 cup kimchi (undrained)

1/2 cup plain flour

1/2 tsp. salt

1 egg (lightly whisked)

80 g. Mozzarella cheese (grated, or cut into small pieces)

Cooking oil (for cooking)

Gochujang hot sauce:

1 1/2 tbsp. Kewpie mayonnaise

1/2 tbsp. gochujang

1/2 tsp. sesame oil

1/2 tsp. white vinegar

1/2 tsp. light soy sauce

1/2 tbsp. honey

Methods:

1. For the gochujang hot sauce, combine all the ingredients in a small bowl and whisk until smooth.  Set aside for later.
2. To make the pancakes, start by getting some kimchi juice ready.  Over a measuring jug, squeeze the kimchi in your hands, in batches, as hard as you can to remove as much liquid as possible.  You want to get about 1/4 cup of liquid.
3. Top up the kimchi liquid with water to make it up to 1/2 cup.  Coarsely chop the kimchi and place in a large bowl.
4. Mix the flour, salt and chopped kimchi using a fork to prevent lumps forming.  Add the egg and cheese, then stir well to combine.
5. Heat about 1 tablespoon of oil in a heavy-based frying pan over medium heat.  Using a ladle, transfer some of the pancake mix to the hot pan, spreading it to form a round pancake.  Cook until golden, then flip and cook the other side until golden and cooked.  Repeat with the remaining batter, adding more oil to cook each time.
6. Serve the pancakes with the gochujang hot sauce drizzled over.

Pancake Mix

After frying

This recipe is adapted from 'Marion's Kitchen.'