Yes, you can bake a bread in the airfryer too. What I like about this bread recipe which I found on Tik Tok is that I require only two ingredients to make it.
You can learn to change the flavour of this bread by watching this video.
Yes, you can bake a bread in the airfryer too. What I like about this bread recipe which I found on Tik Tok is that I require only two ingredients to make it.
You can learn to change the flavour of this bread by watching this video.
I like keeping recipes that requires three or less ingredients to make.
Here is one for baking sponge cake.
I buy CP Korean Popcorn Chicken whenever there is an offer running for it.
The popcorn chicken taste good by itself after it has been air fried, which is the way my daughter loves eating it. I can also use the meat for making sweet and sour chicken. So what did I do with the packets of chillie sauce that came with them? I have been saving them in the fridge. Recently, I discovered that I can add about 2 tablespoon of the chillie sauce to my bell pepper dish to change its flavour.
Since I did not add meat to this batch of bell peppers dish I made, I decided to add the leftover pan fried pork cutlet from yesterday, by slicing them up.
Love the way it turned out and brought it to work at eat for lunch.
I wonder if you have noticed that I have placed the metal container in a plastic container. I usually store my food in metal containers so that it will be easier to heat it up later over a pot of boiling water. As the food is still hot, it will be difficult for me to handle the metal container. So I will use a plactic container as an insulator. This time I made a wrong judgement and use a plastic container which was too small so I was not able to cover it up tightly. The sauce spilled into the reusable bag and I have to wash it.
So, remember to always use a plastic container that is larger so that both containers can be closed properly.
I like the chillie sauce from CP Korean Popcorn Chicken so much that I started looking out for Korean chillie sauce. If you are doing the same, don't ever buy Spicy Korean Sauce from Lotus's. It does not taste anywhere near that from CP.
I found a 3-Ingredient Sponge Cake and thought that it may be a good idea to make some so that I can bake it smaller amount in the airfryer. I read that by refrigerating or freezing the cake batter, I can safely keep it for a couple of days or up to several months. But should I do that? These are some of the points I picked up about storing batter from Recipe FAQ:
-cake volume is related to the air that has been incorporated into the batter.
-the results will be better if the cake batter is used soon after it has been made.
-cake batter can be stored in the fridge for up to 48 hours before it is used.
-however, too much air will escape if the batter kept past a couple of days.
-leavening agent like baking soda or baking powder will lose its effectiveness much sooner.
-the texture and rise of the cake will be affected if the batter is stored in the fridge for several hours.
Since sponge cake relies on beaten eggs for leavening, it will not become light and fluffy if air has escaped over time. If I do not want my sponge cake to be dense and flat, I should use the batter straight away.
I found a "3-Ingredient Sponge Cake" recipe shared on Easy Home Cooking Facebook page. These are the ingredients required:
- 4 eggs
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
I found another recipe at Savor Easy Youtube channel which provided optional flavouring ingredients to add. It requires an extra egg to bake it:
-5 large eggs or 4 extra large eggs
-1 cup sugar (200g)
-1 cup all purpose flour (125g)
I think I will go for this recipe as it requires a smaller quantity of ingredients to make the batter:
-4 eggs
-150g (3/4 cup) granulated sugar
-90g (3/4 cup) all-purpose flour
To make your speghetti dish, you need to boil a pot of water to cook the noodle till it is al dente first. Then you need a pan to fry the ingredients to flavour it. By baking it, you cut down these two processes so you will have less utensils to wash too.
As I boil soup almost on a daily basis, now and then, there are meat on leftover soup bone that no one wants to eat. I will use them to make a braised pork dish with the following ingredients:
I discovered that it is alright to even use the soup bone from boiling Lotus Root soup. Do not discard the sauce from braising this dish. You can add the soup bone from the soup that you will be boiling the following day to continue braising it. Just add additional sauces to taste if you have to add more water to cover the meat to braise.
Here is another way I made use of the meat from the soup bone. I remove the meat from the bone and break it up with a fork.
I used that to cook my own version of pulled pork:I can serve it by topping it over my Baby Zhong Cheng, which I buy from Lotus on a weekly basis. I usually receive them in the condition as shown on their website.
Do you have a breadmaker? If you look at your manual, you will discover that you can make meat floss with it. This is the instructions for making meat floss with my breadmaker.
How should you cut a whole chicken and store it in the fridge? The best instruction I have seen so far is from Walk To Eat because other than photos, the blogger had also shared a video of the process. However, before I proceed, I will do what my mother taught me to do and that is to give the whole chicken a good rub down with coarse salt first before I wash it off. The salt can kill some bateria, so it will remove any smell there is on your chicken.
Let's learn from a chef who has retired how to cook claypot rice.
Don't you agree that we, Malaysians, are very lucky? Most restaurants operated by Indian Muslims (Mamak) here serve Nasi Biryani (or Briyani). We can eat it anytime of the day because some Mamak restaurants operate 24/7.
Other than that I can also buy meal ready to eat (MRE) Nasi Briyani. My go to brand for MREs is currently Brahim’s. That is because they used to be the appointed caterer for Malaysia Airlines. They supply it with chicken or mutton included.
This is how it is cooked if you prefer to make it from scratch and serve it with chicken.
Recently, I came across the following article shared at Matha Stewart.
How to Store Cooked Rice Safely—and the Best Way to Reheat It, According to Experts
It is noted there that cooked rice should be discarded if it has been left at room temperature for more than two hours as eating it will pose a food safety hazard, especially for those with compromised immune systems.
I do not think that Asians who eat rice on a daily basis will do that. In fact, we boil enough rice for the day so that we can eat it for lunch and dinner. When it is time to eat, we scoop the rice, right out of the rice cooker, to serve. Any leftover for the day will be scooped into a container with cover and stored in the refrigerator.
The important thing to note is that you should not add more water than is required to cook your rice as it can spoil more quickly due to high moisture content. I (most Asians) have been taught to use my finger to make sure that I add the right amount of water. To do that, I put my index finger right above the rice in the rice cooker. The amount of water I poured in should reach the first knuckle of my finger. You can read more about that at The Spruce Eats. They even shared a video of the procedure.
All rice cookers are supplied with a measuring cup. I find it easier to add 1 cup of water for every cup of rice I cook. I have been buying Thai white rice and I noticed that it turns out better if I add about 3/4 cup more water to it. If the rice is not cooked fluffy enough, I can sprinkle 1 to 2 tablespoons of boiled water over the rice and let it cook further. The only way you can save a soggy pot of rice is to make porridge with it. Been there, done that.
When I was young, we do not have a refrigerator at home. We kept leftovers at room temperature in a kitchen cabinet with netted doors for ventilation. We placed a ceremic cup under each leg of the cabinet. The cups are specially made. It is like a cup within a cup to hold water. The cabinet leg is inserted into the inner cup and water is place in the outer circle of the cup. This photo of a bed bug trap or interceptor will give you an idea what I mean. The water placed at the "outer pitfall" noted in this photo prevented ants and insects from crawling in to contaminate our food. The ceremic cups also prevented the legs of the cabinet from getting rotten by water being splashed on the floor when we washed the area.
I managed to find a photo of a Chinese cabinet on Pinterest that closely resembled what we had, except that the legs were longer on ours and there is an extra compartment at the bottom for storing our crockery.
If you do not have a hand or stand mixer or a breadmaker and you do not like the idea of using your hands to knead sticky dough, you can prepare it in a ziplock bag. I agree with Left Brain Craft Brain that it is a fun way to initiate a kid to cook anything that requires dough prepared.
Watch this video for making Fried Dough Balls" and you will get an idea.
I love eating anything with cheese in it.
I first discovered cheese naan at a Mamak stall, near SMJK Yu Hua Kajang and the MPKj office. I did not like it as much when I tried it at other stalls. I think it has to do with the cheese used.
I found a recipe for it on KL Foodie done local mamak stall style and I wonder if I can make it just the way I like it. This is the recipe.
I found another recipe on Youtube.
It requires 12 ingredients. I think I should be able to use my breadmaker to prepare the dough if I use the method shown in the video.
This is a simpler version which requires only 6 ingredients. It is called Cheese Bread.
My fried rice can put me in a place of exceptional happiness and delight. And it is not because mine is better than the one served in restaurants. I used to pack fried rice for my daughter to eat in school. I thought nothing about my fried rice till she shared some with her classmate.
I love eating braised pork. The idea for braising is to cook till the meat falls off the bones and the sauce has been reduced and thickened. You can see how it is done from this video for braising intestine with pork belly.
I am Hainanese and the type of soup my family members boil are very basic with just meat or seafood and vegetables. My mother-in-law (MIL) was a Hakka but she often boiled soup the Cantonese way. So, her soups were more flavourful compared to what were served by my side of the family. You will understand by looking at the additional ingredients she used in boiling her ABC soup compared to only the basic ingredients we use to boil ours.
When I boiled the ABC soup my MIL way, my sister who is the cook in the family, said that it is too fishy for her taste.
My MIL was also very good at boiling herbal soups which my family do not fancy drinking. These are some of the ingredients she used in her herbal soups.
A space for stuff I want known and remembered by my children in my search for their love, joy and development.