Household Favorite: Rice Cooker "Claypot" Chicken Rice

 

I lost count of how often have I been cooking this household favorite one-pot dish - Rice Cooker "Claypot" Chicken Rice. It's my favorite go-to dish to cook; the ingredients are easy to find and cooking time is relatively short with my trusted Philips Avance Collection Fuzzy Logic Rice Cooker (not an advertisement ya, haha).

 

 Here's a previous blog post that I published in 2018. There are more photos on that blog post that depicted the cooking process. This post is a revisit and I tweaked the recipe to suit our current taste preference.

Ingredients:
(Serves 2 adults + 2 kids under 8)

1-2 tablespoons vegetable oil
500g whole chicken thigh, cut into pieces
5-6 fresh Shiitake mushrooms, rinsed and sliced
4 sticks lap cheong (Chinese dried sausages), casing removed and sliced

1 piece salted fish

2 cups brown rice, rinsed and drained
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
850ml-1L filtered water

1 tablespoon mushroom powder

Salt to taste, optional

 

How to:

1. Heat up vegetable oil in a frying pan over medium-high heat. Add in chicken pieces, mushroom slices, lap cheong slices, salted fish, brown rice, oyster sauce, dark soy sauce and stir everything until evenly combined.

 

2. Transfer the mixture into the rice cooker, add water and mushroom powder. Switch on the rice cooker and select the "Casserole rice" option and press start. The timer will set itself to 1 hour.

 

3. 10 minutes before cooking stops, the rice cooker will beep. At this point, add in salt to taste.

 

4. When the rice cooker beeps again for the second time, it means cooking is done. Dinner is ready to be served.

 

5. Serve it any way you like, with or without garnishing is fine.

Share with us your photos too if you have tried cooking this recipe! Happy cooking!

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Lunch Date @ Koffie Craft, Holland Boutique Cafe in Kuala Lumpur

 

Cherry Berry Oven-Baked 'Dutch Baby' Pancake

This beautiful pancake is served with 3 scoops of Vanilla ice-cream, cherries, blackcurrants, fresh mango, whipped cream, raspberry sauce, and almond flakes.

 

Salmon Fillet

Cooked to perfection and served with beans, salad, potato waffles, capers, and sauteed red onion rings.

 

 

Home-Roasted Pumpkin and Red Apple Salad

Comes with crisp white and red cabbage, Romaine lettuce, roast capsicum, oven-dried cherry tomatoes, and red onion rings in their house dressing. Topped with toasted walnuts.

 

 

Koffie Pompoen (Pumpkin Latte)

With real pumpkin!

 

'Dirty' Chai Latte

Love my cuppa chai latte!

Koffie Craft

 

Unit UG-2, The Sphere

No 1, Avenue 1,

Bangsar South City,

8 Jalan Kerinchi,

59200 Kuala Lumpur

Website - https://www.koffiecraft.com.my/

Facebook - @koffiecraft
Instagram - @koffiecraft
Deliveries - koffiecraft.beepit.com

Phone: +60 3 5033 2135
WhatsApp: +6017 381 7876

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Homemade Ang Ku Kueh (Red Tortoise Cake) by My Mother-in-Law

 

Ang Ku Kueh or Red Tortoise Cake, is a small round or oval-shaped Chinese pastry with soft, sticky glutinous rice flour skin wrapped around a sweet filling in the center. It's molded to resemble a tortoise shell and is presented resting on a square piece of banana leaf. This is the best description of ang ku kueh I found from Wikipedia.

Best thing is, my mother-in-law makes her own ang ku kueh!

 

 

If you'd like to find out which recipes to follow, you can follow these two video links as recommended by my mother-in-law:

https://youtu.be/TP0L85jU_gQ

https://youtu.be/4SFUm0y13fc

 

 

Those round balls are shaped from homemade mung bean paste. The pinkish dough is the ang ku kueh skin dough.

 

 

Remember to lightly dust the ang ku kueh mould with glutinous rice flour.

 

 

Press the dough ball into the mould gently.

 

 

The kiddos love pressing the dough ball to fit nicely into the ang ku kueh mould. They say it's like playing with their play dough.

 

 

It's indeed a great indoor activity with the kids, especially during a lazy, rainy afternoon.

 

 

Lightly knock the dough out of the flour-dusted ang ku kueh mould.

 

 

Place ang ku kueh on the banana leaf. Steam over boiling water for 10 minutes.

 

 

Then, brush the surface of the cooked ang ku kueh with oil to give it a pretty, glossy look.

 

 

Thumbs up from my ang ku kueh boy!

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October 2021 Post-MCO Travel Snippets

Word of caution! Photo-heavy post ahead. Less words, more photos.

Here are some photos of the beautiful Pantai Pandak in Chendering, taken during our recent trip back to Kuala Terengganu.

Not forgetting photos of delicious food!

Home-cooked seafood tom yum beehoon by my mom-in-law, specifically requested by my 8yo boy who loves seafood tom yum. He has been waiting for this bowl of comfort food for almost one year.

Left: Eggplant with minced meat

Right: Fish fillet with sweet and sour sauce

Oven-baked prawns with mozzarella cheese.

All my favorite food on a table! In the middle of the table was a hearty bowl of stewed pork ribs with bitter gourd. The smaller bowls were mixed vegetables and fish balls cooked in a broth of skim coconut milk and turmeric. Spot the raw petai!

We had this authentic Laksam Kuah Putih at On The Way Kopitiam. It's like a ritual; whenever we are back in Kuala Terengganu, we will have our fix of laksam at this restaurant.

At the same restaurant, we also ordered Laksa Kuah Merah (red gravy).

My mom-in-law also cooked another family favorite: Bak Kut Teh.

Chinese dessert sweet soup with white fungus, red dates, dried longan, lotus seeds, and ginkgo.

The kiddos did some gardening too.

Remember the bitter gourd dish I mentioned in the post above? It came from the garden!

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