Cooking Hard Boil Eggs Using Rice Cooker – Hassle Free and Easy Way!

We normally use boiling water to make hard boiled eggs but there is another easier and hassle free method that you might be interested to try. I learned how to cook hard boiled egg using rice cooker from an email forwarded to me recently. I don’t know where the original source of this email is from but the method works really well when I tried it! The best thing is the egg will not crack if you use rice cooker to cook it and the time taken is also faster than using boiling water. As you only use a very small amount of water, very little energy (electricity) is needed to generate the steam that cooks the eggs. Therefore this method saves energy, money, time and water!

1) First wet some tissue papers (3 to 4 pieces) and put them at the base of your rice cooker pot. Then put the eggs on top of the wet tissue papers.

2) Set the rice cooker to ‘cook’ just like you are cooking rice. When the light turns green, the eggs will be ready. Do not open the rice cooker cover yet. Leave the eggs in the hot rice cooker for another 2 minutes to ensure that they are perfectly cooked.

3) Tada!!!!!!, your perfect hard boil eggs!

4) Hard boil eggs with skin peeled off. See, they are perfectly cooked using the rice cooker way.

Then........I made some stripes on the eggs using dark soya sauce and put them in my ‘Tau Eu Bak’ (Soya Sauce pork belly). I told my kids that these are dinosaur’s eggs! Unfortunately, my kids didn’t believe me but they were very happy to eat the ‘dinosaur’ eggs. Gosh, it is not easy to bluff little kids nowadays! ROLF!

Malaysian Attap Chi (attap palm fruit) Biscuits (Gem Bisquits)

I remembered as young boy, Gem Biscuit was one of my favourite snacks. I used to buy them from the grocery shop at my neighbourhood or get my mom to buy a packet of it from the wet market. Anyway, as a kid I would always try to tag along with my mom whenever she goes to the wet market, so that I can check out the fish monger stalls for any live seafood or what ever animals that are alive out there. I love to keep pets, so sometime I will find small little baby horse shoe crab in heaps of shrimps. I will collect them and bring them home. Then I would make some saline solution from salt and water, tasting it at the same time to see whether it match the sea water saltiness. Horse shoe crab can survive quite well in water with different salinity. Most of the time my baby horse shoe crab cannot survive very long but I managed to observe some of them changing their hard armour shell (skins) a few times! Oh oh, sorry I got side tracked a little, back to the original topic of Gen Biscuits. I am not sure why we call it Attap Chi (Hokkien dialect) in my hometown. It has got nothing to do with Pua Chu Kang, Attap Chi (Attap Palm fruits) that his mother put in to the ice kacang (shaven ice with sweet syrup). The base of Gem Biscuit is made from flour and it is top with brightly coloured icing sugar. If you ever visit any biscuit factory or bakeries that produce gem biscuit, get the owner to show you how they make the gem biscuits. The automated machine that produced the gem biscuit is just awesome. The process is very fast and you can see that they make thousands of these in just a couple of minutes. Just pop one in your mouth, you will taste the crispy based and the sweet icing at the same time. Yummy, I am going to eat my gems now! Related post on biscuits 1) http://peteformation.blogspot.com/2008/10/penang-roti-tapai-biscuits.html 2) http://peteformation.blogspot.com/2008/11/beh-teh-soh-roti-gula-putih-hiong-piah.html 3) http://peteformation.blogspot.com/2009/04/pong-piah-and-hiau-piah-chinese.html 4) http://peteformation.blogspot.com/2009/07/sheng-hiang-tambun-biscuit-biskut.html

Butter White Bread Recipe

My butter bread and.............................................made into toast the next morning with bacon!

I was experimenting with a few ways to make different types of bread and last bread that I made turned out little bit too dry. This time around I added some butter and shortening to the dough and the bread turns out quite nice. I made the dough when I came home around 7pm and let it rise until 11pm. Then I baked it in the oven and let it cool down till next morning. It was great to have home made bread for breakfast. My favourite is bacon, eggs and toast. Ingredients Flour, 500gms Butter, 3 table spoons Shortening, 1 table spoon Dry Yeast, 1 teaspoon, mixed with warm water to wake them up! Salt to taste Milk powder, 2 table spoons Slowly pour the yeast mixed with water on to the flour, add salt, milk powder, butter, shortening and knead them into dough. Let the dough rise for around 2 to 3 hours. Bake the dough in preheated oven at 220 Deg C for 20 minutes or until golden brown crust form on the bread skin.

Related Post :

1) http://peteformation.blogspot.com/2009/04/bread-roll-with-chicken-meat-sausage.html

Stir Fried Chinese Black Ear Fungus Free Range Chicken with Celery Recipe

I cooked this quite some time ago when there was some leftover Chinese black fungus that I bought for my wife’s confinement when she delivered our youngest child. I thought that it should go along well with chicken and celery. A little addition of Chinese rice wine provided some added flavouring to this dish. Chinese fungus need to be soaked until they turn soft before you can cook them I like the crunchy texture of black fungus. They are also know as ear fungus, wood fungus, wood ear fungus, cloud ear fungus and.....many more names. It was found that Chinese ear fungus have anticoagulant properties. Being anticoagulant, means it stops blood from clotting, therefore I guess the Chinese people eat them for this purpose. Maybe they can improve blood circulation. Ingredients Half Free Range Chicken, cut into small pieces Onions, 1 large, cut into four Garlic, 5 pcs, chopped finely Ginger, 5 to 7 pcs Celery, 2 stalks Chinese Rice wine, 2 table spoons Salt to taste Put wok in high heat and add 2 table spoon of vegetable oil. Fry the onions, ginger and garlic for a short while. Add chicken and stir fry until chicken are cooked. Add little to prevent the chicken from sticking to the wok. Add salt, wine and celery. Serve with white rice.

Kam Heong Tilapia Fish (Fei Chow Yee, Fresh Water Cichlid, or St Peter’s Fish with Curry Chili Paste)

Tilapia is a very hardy fish and it multiplies very fast. When plentiful of food are available, the tilapia will breed and have more offspring. The numbers of female will also be more. However when food are scarce, there will be more males than female in its habitat. Tilapia will eat virtually anything that can be considered food including algae. This fish which belongs to the Cichlid family is an important source of protein and are commercially breed extensively for food. I am not very sure why they named it St Peter’s fish but it has got to do with the Bible story about Apostle Peter the fisherman. I bought a big red tilapia (Cichlid, St Peter Fish) from my usual fishmonger. Since it was quite a large fish, I have him cut it into to for me. The tail portion has been sitting in my freezer for 3 days before I decided to cook Kam Heong Tilapia with it. Here is the recipe. Tilapia Fish, 1 large fish, Deep fried Ginger, 2”x2”x2”, cut into thin strips Shallots, 5 pcs, chopped finely Serai (lemongrass), 2 stalks, bashed Dried Prawns, 2 table spoons, soak in water and bashed slightly Curry powder, 2 table spoons Curry leaves, 5 stalks (optional) Chili paste, 3 table spoons Oyster sauce, 2 table spoons Light Soya Sauce, 3 table spoons Dark Soya Sauce, 1 teaspoon Corn Flour, 2 table spoons, add with a little water Long Beans, 3 pcs, cut into 1 “ length Salt to taste Vegetable oil 3 table spoons Deep fried Tilapia fish until golden brown and put aside. Sautéed ginger, shallots, serai, dried prawns, curry powder and chilli paste mixture in hot oil until fragrant. Add long beans, oyster sauce, light soya sauce and dark soya sauce. Put in the corn flour water mixture to make the gravy thicker. Add salt to taste. Pour the gravy over the fried Tilapia fish. Related Post 1) http://peteformation.blogspot.com/2008/10/kam-heong-lala-recipe-spicy-curry.html 2) http://peteformation.blogspot.com/2009/07/kam-heong-barebreast-jack-fish-ikan.html 3) http://peteformation.blogspot.com/2009/06/hot-and-spicy-kam-heong-prawns-recipe.html

Quickie Chilli Ikan Bilis (Anchovies) Recipe, Quick to Cook, Good to Eat

Sometimes when I am a little bit lazy to cook, I would prepare this dish which only takes me 5 minutes. You can use any bottled chili sauce that you fancy. Life Chilli Sauce (the one used in KFC) is my choice as the gravy for the ikan bilis (anchovies). It has the right combination of sweetness and spiciness in it. Somehow it blends quite well with the anchovies. You might want to try Kampung Koh Garlic Chili Sauce if you like the garlic taste.

Ingredients

Ikan Bilis (Anchovies), 1 bowl

Chili Sauce, Any brand you fancy, 3 table spoons or to taste

Roasted peanuts, ½ bowl (I just buy it from the Mamak kacang putih man instead of roasting it myself)

Deep fry the ikan bilis (anchovies) in hot oil until they turned crispy or golden brown. Remove ikan bilis from the wok and drain away any excess oil. Add peanuts and chili sauce to the ikan bilis, mixed well. Your quickie Chili Ikan Bilis meal is ready! Your MIL and spouse will not even know that you used bottled chili sauce to prepare it! Ha ha ha! LOL!

Restaurant Yook Tho Yin (PJ) Sdn Bhd, Roast Duck, Roast Pork, Roast Ribs, Char Siew

I picked up my buddy, Chong at the new IBM tower and we had lunch together at Restaurant Yook Tho Yin in Damansara Utama. I have not been back to this restaurant for ages and I only remembered that their roasted food taste quite good. The ‘Si Tau Por’ (LADY BOSS) was busy chopping a roast duck when we walked in. Looks like she did not have enough workers, she has to take our orders and prepared roasted meat as well. Anyway, we ordered a plate of mix roast which consist of roast pork belly, roast pork ribs, char siew and roast duck. For some greens we ordered fried garlic yau mak vegetable (Romaine Lettuce) . The roast pork was roasted to perfection with crunchy skins and tasted quite good. Both of us like the roast pork ribs very much. It is tender and the sweetness is just nice. The roast duck is quite good also and the skin is crispy which goes along very well with the sweet roast duck sauce. I can really remember the actual taste of the Char Siew but I remember it was ok! Anyway we also ordered a nice pot of hot Chinese Tik Kuan Yin tea to wash away all the oily stuff from our stomach. Nothing beats a nice hot Chinese tea after a heavy lunch. The total bill for three rice, a plate of mixed roast, vegetable and a pot of Chinese tea came up to be RM25. Overall it was a nice lunch. The place has air conditioning so we took our time to slowly sip and enjoy the hot tea away from the afternoon heat. Address: Restaurant Yook Tho Yin (PJ) Sdn Bhd No 13 , SS21/37, Damansara Utama, Petaling Jaya Tel : 77296534 Map to Restaurant Yook Tho Yin, Damansara Utama, PJ

Food in Damansara Utama, Uptown area

1) http://peteformation.blogspot.com/2008/08/hawker-food-nv-ah-keong-yong-tau-fu.html

2) http://peteformation.blogspot.com/2008/11/balitong-siput-sedut-and-fried-hokkien.html

Oregano Baked Potato with Luncheon Meat Recipe

After learning from Suituapui, Start Me Up on how to cook baked potato I tried out the recipe and publish a post about it at Baked Mashed Potato, a.k.a Suituapui Style . I tried to cook it using luncheon meat instead of bacon and some western herbs like oregano. The result turns out quite well and I had a good hearty breakfast of baked potato with luncheon meat.

Ingredients
Potato, 5 pcs, skinned and boiled until soft, then cut into four
Oregano, 1 teaspoon
 Salt to taste
Pepper powder to taste
Tomato sauce
Luncheon meat, 3 slices, cut into cubes
Onions, 2 large pcs, cut into cubes
Cheese, 2 pcs

Oil the baking pan with vegetable oil or butter. Put the potato in the baking pan and sprinkle the oregano on top of it. Put luncheon meat and onions on the tray as well. Add salt to taste and also pepper. Line the cheese on top of the potato, spread some tomato sauce over it and bake in preheated oven at 180Deg C for 10 minutes. Related Post http://peteformation.blogspot.com/2009/06/baked-mashed-potato-aka-suituapui-style.html