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Wednesday, 27 March 2013

Happycall Egg Sambal 甜辣煮蛋



Ingredients:
2 hard boiled eggs
(click here to the link to prepare rice cooker hardboiled egg)

1 tbsp dried shrimp
2 clove garlic, chopped
1 big onion, chopped
(keep a few long strips to be added towards the end of cooking, optional)
1 tbsp sweet chili sauce
1 tbsp tomato ketchup
1 tbsp sugar
Salt to taste

3 pcs Assam kulek 亚叁皮 soaked in 1 tbsp warm water,
Or replaced by 1 tbsp lime juice

1 tomato, cut into wedges

Directions:
1. Prepared 2 hard boiled using rice cooker.
You can also prepare the eggs in the conventional way.

2. Heat up 1 tbsp olive oil in a non stick ceramic pot.

3. When the oil is hot, add in the dried shrimps and stir fry till fragrant.

4. Add in the chopped garlic and big onion. Continue to stir fry till the onion softened.

5. Pour in the chili sauce, tomato ketchup, sugar and salt. Stir over low heat, till the sauce bubbles.

6. Add in the Assam kulek + water, onion strips and tomato wedges. Cook over low heat till the sauce thicken.

7. Put the hard boiled eggs in, coat well and let them cook for about 2 minutes in low heat.

8. Dish out and garnish with Chinese coriander leaves. Serve with warm rice :)

Friday, 22 March 2013

Rice Cooker Marble Chiffon Cake



Rice cooker marble chiffon cake

Yield: one 21cm round cake

Ingredients:
90g All purpose flour
1/2 tsp double action baking powder

1 tsp cocoa powder
2~3 tsp warm water

4 egg yolks, room temperature
45g fine sugar
30g rice bran or vegetable oil
40g milk
1/2 tsp vanilla essence

4 egg whites, room temperature
40g fine sugar

Directions:

1. Mix all purpose flour and double action baking powder together. Set aside.

2. In a separate bowl, mix cocoa powder with warm water. Slowly add in water till you get a thick smooth paste. Set aside.

3. Mix egg yolks with 45g fine sugar using an electric mixer. Whisk till the mixture turn light yellow.

4. Add rice bran oil into (3) and mix well. Then follow by milk and vanilla essence. Mix well.


5. Sieve the flour mixture into (4). Use a hand whisk to fold in the flour. Set aside.

6. In a clean and oil-free mixing bowl, whip egg whites at high speed for about 2 minutes or till you get soft peaks.


7. Add in the remaining 40g fine sugar and whip using an electric mixer at low speed till all the sugar well incorporated with the egg white.
Then beat the mixture at high speed till the egg white foam becomes shiny and stiff. When you invert the bowl, nothing will drip out of it.


8. Lightly coat the inner pot of the rice cooker with vegetable oil.
Preheat your rice cooker using 'Quick' mode for about 5 minutes. This will help to give the cake a golden outer crust later.

9. Take about 1/3 of the egg white and mix with mixture in (5). You may use the electric mixer or hand whisk to help you at this stage.



10. Pour the mixture from (9) into the balance egg white in (6). Use a spatula to fold and mix well.


11. Scoop about 1/4 of the batter to mix with the cocoa paste.


12. Pour the egg batter, then the cocoa batters into the inner pot of the rice cooker. Take out the pot and lightly tap it, to get rid of trapped air and even out the surface.

13. Run a chopstick round the batter to create the marble pattern. Avoid touching the base, as the batter close to the warm base may be semi-cooked.


14. Return the pot to the rice cooker and start the 'Cake' baking mode. The rice cooker needs about 40 minutes to bake the cake through.
DO NOT OPEN THE RICE COOKER DURING BAKING. This will cause the cake to collapse.



15. When the baking process is over, put a steamer in and invert the pot immediately. This will help the cake to keep its shape after cooling.
Elevate the pot to ensure good cooling process.



16. When the cake has cool down, run a soft silicon spatula round the inner pot to dislodge the cake. Cut and serve.
Enjoy :)







Rice cooker Vanilla Chiffon Cake



Rice cooker vanilla chiffon cake

Yield: one 21cm round cake

Appliance: Rice cooker with "cake" function

Ingredients:
90g All purpose flour
1/2 tsp double action baking powder

4 egg yolks, room temperature
45g fine sugar
30g rice bran or vegetable oil
40g milk, room temperature
1/2 tsp vanilla essence

4 egg whites, room temperature
40g fine sugar

Directions:

1. Mix all purpose flour and double action baking powder together. Set aside.

2. Mix egg yolks with 45g fine sugar using an electric mixer. Whisk till the mixture turns light yellow.


3. Add rice bran oil into (2) and mix well. Then follow by milk and vanilla essence. Mix well.


4. Sieve the flour mixture into (3). Use a hand whisk to fold in the flour. Set aside.


5. In a clean and oil-free mixing bowl, whip egg whites at high speed for about 2 minutes or till you get soft peaks (curve peaks).


6. Add in the remaining 40g fine sugar and whip using an electric mixer at low speed till sugar well incorporate with the egg white.
Then beat the mixture at high speed till the egg white foam becomes shiny and stiff. When you invert the bowl, nothing will drip out of it.


7. Lightly coat the inner pot of the rice cooker with vegetable oil.
Preheat your rice cooker using 'Quick' mode for about 5 minutes. This will help to give the cake a golden outer crust later.


8. Take about 1/3 of the egg white and mix with mixture in (4). You may use the electric mixer to help you at this stage.


9. Pour the mixture in (8) into the balance egg white in (6). Use a spatula to fold and mix well.



9. Pour the batter into the inner pot of the rice cooker. Take out the pot and lightly tap it, to get rid of trapped air and even out the surface.


10. Return the pot to the rice cooker and start the 'Cake' baking mode. The rice cooker needs about 40 minutes to bake the cake through.
DO NOT OPEN THE RICE COOKER DURING BAKING. This will cause the cake to collapse.


11. When the baking process is over, put a steamer in and invert the pot immediately. This will help the cake to keep its shape after cooling.
Elevate the pot to ensure good cooling process.




Add caption


12. When the cake has cool down, cut and serve.
Enjoy :)





Friday, 15 March 2013

Happycall Stir-Fried Egg Okra



Ingredients:
2 eggs
140g okra, cut into short length

Seasonings:
Salt
Light soya sauce
Sesame oil

Directions:

1. Wash and drain the okras. Cut into 2 cm length. Set aside.


2. Beat 2 eggs with 1/8 tsp salt. Set aside.


3. Heat up about 1/2 tbsp of oil in a HCP set at medium high heat.

4. Pour in the egg mixture and let it cook till golden before flipping over to cook the other face.
5. Cut the omelette into small pieces, scoop out and set aside.

6. Add in another tsp of olive oil.



7. Pour in the okra and stir fry quickly under medium high heat.
Slowly add in 1/2 bowl of water in a few intervals.
8. When the okra has softened and cooked, pour in about 1/2 tsp of light soya sauce, salt and a few drops of sesame oil.

9. Finally, add in the omellete and stir to mix.


Scoop out and serve with warm rice :)





Rice Cooker Pandan Oatmeal Cake

 
Appliance: Rice cooker with 'cake' function

Yield: 1 x 21 cm cake

Ingredients:
120g milk
20g oatmeal
6g olive oil
1/8 tsp salt
1x 50cm pandan leaf, cut into short stripes (can be replaced by 1 tsp vanilla essence)
4 eggs
100g fine sugar
120g top flour
1/4 tsp double action baking powder

Direction:

1. Blend soya milk, oatmeal, olive oil, salt and pandan leaf in food processor or blender. Set aside in a rice cooker to keep warm.



2. Heat up a small amount of water in a pot. This is the water bath that is used to warm the egg mixture while beating it. Do not boil the water, once you see light steam you can stop heating).


3. In a clean heat resistant mixing bowl, add the eggs and raw sugar in. Place the bowl over a water bath. Whisk the egg mixture at high speed for about 5 minutes or till the mixture turns thick. Reduce the electric hand mixer speed to low and continue to whisk for another 5 ~ 10 minutes or till soft peaks formed.



4. Add the blended soya mixture from (1) into the egg batter. Blend well using the electric hand mixer.


5. Remove the mixing bowl from the pot, sieve in the top flour and double action baking powder in 3 batches Mix well using a hand whisk.
Finally, use a spatula to scrap the side and bottom of the mixing bowl to ensure no flour is left unmixed.


6. Coat a thin film of butter over the inner rice cooker pot surface.

7. Preheat the rice cooker by turning on the 'Quick' cook mode.
You may use the 'Keep Warm' mode to preheat the rice cooker.
This will help to give the cake the golden outer skin.

8. Pour the cake batter into the rice cooker inner pot.
Give the pot a few light taps to get rid of trapped air parcels in the batter. Smooth the cake surface using the spatula.


9 Start baking by turning on the 'Cake' mode of the rice cooker. It takes about 40 minutes for the cake to be cooked.


10. When the cake is cooked, place a piece of baking paper over the cake surface.
Then put in the steamer to help you invert out the cake.
Remove the cake from the rice cookee pot. Cool on a wire rack. Cut and serve.