Stir-fry Mushrooms with Butter and Soy Sauce

This dish is very similar to the soy butter pasta that I've cooked few weeks back which I shared in my Instagram (pasta recipe in my Insta post below). Both dishes uses the combination of butter and soy sauce which is a perfect match, in my opinion. My children & I, we all lurvee the creaminess of the butter meets with the savory of the soy sauce and the fragrant of both flavors combined is indescribable.

If you have yet to try this combination, please do give it a try! But be warned, you might end up falling in love with it!

My simple yummy~licious Soy Butter Angel Hair Pasta wt Shimeji 🍄 & Minced 🐓... the combination of butter and soy sauce is sooo good! It would be perfect if I hv nori flakes... oh well! 😋😊 • Ingredients: Angel hair for 2 servings, Minced meat/ bacon, half onion (sliced), 2 cloves garlic (minced), 1 pkt Shimeji 🍄, some 🥕 slices (optional - added for my kids), 1 Tbsp butter, 1 Tbsp soy sauce. • Method: Cook and brown the meat on frying pan. Add 🥕, garlic, onion & 🍄 and cook until the 🍄 has soften. Ladle in a scoop of pasta water. Add butter & soy sauce. (If you hv sake and mirin, you may add 1 Tbsp each now). Let it simmer till sauce thicken abit. Add in pasta and mix well. Serve and Enjoy! 😊 • #msyummyliciousinstarecipe #pasta #soysauce #butter #japanesefusion #lunch #toddlerfood

A post shared by Jean Soo a.k.a Ms.Yummylicious (@jeansoohc) on Jul 2, 2018 at 10:35pm PDT

STIR-FRY MUSHROOMS WITH BUTTER AND SOY SAUCE

Prep Time  : 10 mins
Cook Time : 15 mins
Total Time : 25 mins
Serves       : 2 - 3 pax

Ingredients:
6 - 8 pcs fresh shiitake mushrooms
1 pkt shimeji mushrooms
1 pkt enoki mushrooms
1 clove garlic, minced
1 Tbsp butter
1 Tbsp soy sauce
2 Tbsp water
Salt and pepper to taste
Spring onions for garnish

Directions:
1. Heat 1 tablespoon of vegetable oil in a sauté pan or wok. Stir fry garlic until fragrant. Add in shiitake mushroom and shimeji mushrooms and stir fry for a few minutes. Add in enoki mushrooms and stir fry for approx. 30 seconds then add in 2 tablespoons of water and cover with a lid. Let it steam for a minute or less until softened.

2. Add in butter and soy sauce. Stir fry well to coat all the mushrooms. Season with salt and pepper, to taste and dish up. Garnish with chopped spring onions.

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Rice Cooker Honey Cake

...partially steamed in rice cooker, the cake turned out to be really moist and soft...

Would you believe me if I told you that this cake is made from rice cooker? Yes, it is! My hubby was so surprised that a rice cooker could bake such a nice cake. I, myself, I knew a rice cooker could bake cake but I thought it wouldn't be as good as those baked ones from the oven. But it turned out to be just as good, if not better! Because it was partially steamed in the rice cooker, the cake turned out to be really moist and soft. The texture is fine like cheesecake except that it has a subtle taste of honey which lingers in your mouth for quite some time after eating. If you love honey, you are going to love this cake!

Remember to coat the rice cooker bowl generously with butter. If your rice cooker bowl is still in good condition with no scratches, your cake will turn out to be beautiful with nice smooth shinny skin.

Hope you'll enjoy my recipe!

RICE COOKER HONEY CAKE

Prep Time  : 20 mins
Cook Time : 40 mins
Total Time : 1 hour
Makes       : One 8" cake

Ingredients:
5 eggs
120g cake flour
1/2 tsp baking powder
100g sugar
1/2 tsp vanilla extract
2 Tbsp honey
2 Tbsp milk
2 TTbsp vegetable oil
Butter for coating

Directions:
You will need a rice cooker bowl (approx. 8"), coat bottom and sides generously with butter.

1. Sift baking powder and cake flour into a bowl. Set aside until needed.

2. Separate the egg whites from the yolk. Using a stand mixer or hand mixer, beat egg whites until frothy. Then gradually add in sugar and beat until stiff peak. Add in the egg yolks, one at a time and beat until fully incorporated.

3. Off the mixer, add in vanilla extract, honey, milk and vegetable oil. Continue beating the batter until everything fully combined. Add in the previously sifted cake flour and baking powder, one tablespoon at a time, and beat until well mixed.

4. Pour batter into the rice cooker bowl and drop the bowl from a height on the kitchen countertop to release large air bubbles. Do it a few times.

5. Cook batter for 35-40 minutes, or until skewer inserted came out clean.

6. To Unmould: When done, let it rest in the rice cooker bowl for a few minutes. The cake would slightly shrink, making it to detach itself from all sides. If some parts are still sticking, gently tilt the cake to the opposite side so that the weight of the cake would pull itself away from the sides. After that, you may turn the rice cooker bowl upside down, with a wire rack to catch it at the bottom. Leave to cool before slicing the cake.

Notes:
● I am using a 5.5cup (uncooked) rice cooker. The base of the rice cooker bowl is approx. 8".

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Appetizing Orange Chicken

This sweet, tangy and savory Orange Chicken is the new craze in my family. We could eat a whole bowl of rice just with this dish. Even my children were quick to finish up their rice, thanks to this Orange Chicken. It's really appetizing and the more you eat, the more you want it!

APPETIZING ORANGE CHICKEN

Prep Time  : 25 mins
Cook Time : 40 mins
Total Time : 1 hour 5 mins
Serves       : 2 - 3 pax

Ingredients:
500g chicken breast, cubed
1 clove garlic, minced
1 tsp grated ginger
1/2 cup tapioca starch
1 Tbsp rice flour
1/2 tsp baking powder

Marinade
1 tsp salt
1/8 tsp white pepper
1 egg, lightly beaten

Sauce (Combined in a small bowl)
1 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp sugar
1/2 Tbsp white vinegar
100ml orange juice
50ml water
1 tsp orange zest

Thickening (Combined)
1 tsp tapioca starch
1 Tbsp water

Garnish
1 thinly slice orange
1/2 tsp orange zest
Chopped spring onions

Directions:
1. In a bowl, combine salt, white pepper, egg and chicken cubes, and mix well. Let sit for 10 - 15 minutes.

2. In another bowl, combine tapioca starch, rice flour and baking powder. Coat each chicken cubes in the flour mixture and place them in a layer on a large plate. Do not stack them on top of each others. Allow 5 minutes for the chicken cubes to rest before deep frying them. Deep fried till golden brown. Dish up and set aside.

3. Heat 2 tablespoons of oil in a wok, sauté garlic and ginger till fragrant. Add in the sauce mixture and bring to a boil. Thicken the sauce with tapioca starch slurry. Add in the previously deep fried chicken cubes and stir to coat the chicken cubes evenly.

4. Dish up and garnish with orange slice, orange zest and spring onion. Enjoy!

Notes:
● It is important to let the chicken cubes to rest after coating them with flour, to give time for the flour to combine with the chicken.

● To get crispy deep fried chicken, fry two times. The first time, over medium high heat until light golden brown. The second time, over high heat until golden brown.

● 2 oranges will yield approx. 100ml juice.

● Taste the sauce mixture first before you cook. You may need to adjust it depending on your orange juice. If it is too sour, add more sugar. If it is too sweet, add more vinegar or soy sauce.

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Claypot Chicken Rice (in Rice Cooker)

My mom used to cook this dish quite often when I was younger. But it was such a long time ago that I've forgotten all about it. It wasn't until few years ago, I recalled back this dish when I was doing my meal planning. I'm so glad I did! This dish is a real Time-Saver! For mommies like me where 24 hours a day is never enough, we will appreciate any One Pot Meal recipe!

The good thing about this dish is that you can prepare the ingredients a night before (or weeks before, just keep in freezer), and then dump everything in the rice cooker the next day. The rice cooker will do the cooking and you are free to do your own things. (Ahhh... so nice!)

This recipe works great in my family because my children love this dish. I put in more mushrooms to suit their liking. You may adjust the amount of mushrooms or add other ingredients to suit your family's preferences.

Hope you'll enjoy my recipe!

CLAYPOT CHICKEN RICE (IN RICE COOKER)

Prep Time  : 20 mins
Cook Time : 40 mins
Total Time : 1 hour
Serves       : 2 pax

Ingredients:
1 cup rice
300g chicken whole leg, deboned
4 - 6 pcs dried shiitake mushroom
3 cloves garlic, crushed
2 thick slices ginger, bruised
2 Tbsp light soy sauce
2 Tbsp oyster sauce
1 tsp dark soy sauce
1/4 tsp sugar
1/8 tsp white pepper
1 tsp sesame oil
1 tsp shaoxing wine
4 Tbsp water
1 pc lap cheong/ chinese sausage (optional)
Chopped spring onions for garnish

Directions:
1. Wash the shiitake mushrooms briefly in a bowl of water. Discard the water and soak the mushrooms in hot/ warm water till soft. Slice mushrooms thinly.

2. Cut the chicken into small cubes or your preferred sizes but not too big piece or else the chicken is not going to cooked through.

3. In a medium bowl, combine chicken, mushrooms, garlic, ginger and the rest of the seasonings, and marinade for at least 30 minutes.

4. Prepare the rice: Add rice into the rice cooker bowl. Add water until the 1 cup level marked on your rice cooker. Using the same measuring spoon you used to measure the seasonings, scoop out 5 tablespoons of water.

5. Start the rice cooker and let it cook for 15 - 20 minutes or until the rice is about 35% cooked. You will see the water is bubbling and the rice is a little bit puffed. Add in the chicken on top of the rice, in a layer. Drizzle the marinades all over the rice and chicken in a circular motion. Make sure to evenly distribute the marinades to ensure that all the rice can fully absorb the marinades.

6. If you are adding lap cheong/ chinese sausage, you may add in now. Just place the lap cheong on top of the chicken and continue to cook the rice until the cooking process is done.

7. When the cooking process is done, wait for another 5 mins before opening the lid. Remove the lap cheong and slice them thinly. Stir the rice around and mix well until all the rice is well coated with the soy sauce marinades. Serve immediately or keep warm in rice cooker.

Notes:
● You may also use fresh shiitake mushrooms. But I find that the dried ones have better flavor on the rice.

● Make sure the chicken is not too wet. Too much water will cause the rice to be too soft and mushy.

● You may prepare the chicken in the marinade in advance and keep in freezer for upto 1 month. When want to use, thaw in the fridge overnight.

● If you like, you may pan fry the lap cheong and add in the frying oil to the cooked rice for a more flavorful taste.

● Different rice cooker has different cooking timing. If your chicken has not cooked through by the end of your cooking process, just add a "Quick Cook" mode.

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3-Ingredient Steamed Sponge Cake

This steamed sponge cake is also known as Kai Dan Kou. The original recipe is from my hubby's late grandma (Ah Mah) - 1 bowl egg, 1 bowl sugar and 1 bowl flour. In Chinese families, our elderly usually don't have the exact measurements. It is always "agak-agak" which means "more or less". And most of the time, they will use bowls to determine the recipe.

According to everyone in my hubby's family, they said Ah Mah make the best Kai Dan Kou. She would use a spring whisk to whisk a bucket of eggs until fluffy and airy, and then steam a big tray of Kai Dan Kou for everyone at home. How I wish I have the chance to witness it and enjoy her Kai Dan Kou!

Well, right now, I can only try to recreate her Kai Dan Kou. Since I don't have a spring whisk, I use a hand mixer instead. The taste and texture wise is good and almost the same as Ah Mah's, according to my hubby. He said that the inside should have more holes, mine is too refined.

Initially, I wanted to name this recipe as "Traditional/ Ah Mah's Kai Dan Kou". But since it is still lacking of something (compared to Ah Mah's Kai Dan Kou), I couldn't bring myself to name it that way. So instead, I am naming this recipe as "Steamed Sponge Cake".

This sponge cake is the easiest I've ever make. It only requires 3 ingredients and cooking time only 15 minutes. The texture comes out to be really fluffy, soft and moist. This recipe is definitely a keeper!

3-INGREDIENT STEAMED SPONGE CAKE

Prep Time  : 20 mins
Cook Time : 15 mins
Total Time : 35 mins
Makes       : one 8" cake

Ingredients:
4 eggs
90g sugar
100g cake flour, sifted
1 tsp vanilla extract (optional)

Directions:
You will need a round 8" cake tin, line sides and bottom with parchment paper.

1. Prepare the wok for steaming.

2. Using a hand mixer on low speed, beat eggs till frothy. Gradually add in sugar and increase speed to medium. After 5 mins, increase speed to high and beat for another 10 mins, until the batter is thick and has quadrupled in volume.

2. Add in cake flour, a tablespoon at a time, continuing to beat the batter as you add. Lastly add in vanilla extract (optional) and mix till combined.

3. Pour the batter into the prepared cake tin and steam on high heat for 15 mins. The cake is done when the skewer inserted came out clean.

Notes:
● You will need to steam the batter immediately after pouring into the cake tin. So make sure to prepare the steaming wok and have the water boiling first.

● Adding the vanilla extract will help to reduce the eggy smell.

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