Claypot Chicken Rice

Ingredients

• 450 gram (1 lb.) boneless skinless chicken thigh/breast, cut into 1 inch cubes
• 4 tablespoon oil
• 4 cloves garlic (Indonesian: bawang putih), minced
• 1 inch ginger (Indonesian: jahe), cut into 6 sliced
• 3 rehydrated dried shiitake mushrooms, thinly sliced (*)
• 2 Chinese sausages (Chinese: lap cheong), thinly sliced diagonally
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon ground white/black pepper
• 2 rice cooker cups rice (or regular 1 1/2 cup rice), washed and drained
• enough water to cook rice according to your rice cooker (mine needs 3 rice cooker cups)
• 1 teaspoon sesame oil
• 2 scallions (Indonesian: daun bawang), thinly sliced diagonally
• Marinating sauce
• 1 tablespoon oyster sauce (Indonesian: saus tiram)
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 2 inch ginger (Indonesian: jahe), grated

Instructions

1. Marinate chicken breast with the marinating sauce, set aside for 15 minutes.
2. Heat oil in a frying pan/wok, sauté garlic and ginger until fragrant, about 2 to 3 minutes. Add shiitake mushroom, Chinese sausages, chicken cubes along with all the marinating sauce, then season with
3. salt, sugar, and ground white/black pepper. Cook until chicken is no longer pink.
4. Add the rice into the pan/wok, stir until well combined. Note that the rice is not yet cooked at this stage, it just got mixed in with the rest of the ingredients in the pan/wok. Transfer all the mixture from the pan/wok into a rice cooker pot, add the required water to cook the rice (this should follow the instruction for your rice cooker), then drizzle with sesame oil.
5. Cook in the rice cooker, with a simple "cook rice" function or "white rice" function for fancier machines, until it turns to "keep warm", wait for 15 minutes, then open the lid and add the sliced scallions. Fluff the rice with a paddle and serve immediately.

• Notes

  • (*) Soak dried shiitake mushrooms in hot water until soft and fluffy, remove stems, then thinly sliced. You can use the soaking water as part of the water to cook the rice.

Apam Beras Confirm Jadi

Bahan A: 

1 cawan nasi 

1 ½ cawan air

Bahan B:

1 ½ cawan tepung beras

½ cawan tepung gandum

¼ cawan + 2 sudu besar gula pasir

6 gm yis kering

Bahan C:

Kelapa parut muda

Garam

Cara cara: 

Kisar bahan A sehingga halus. Satukan semua bahan B di dalam mangkuk yang besar. 

Tuang bahan A ke dalam bahan B dan kacau sebati. Perap selama 1 jam sehingga kembang. 

Panaskan pengukus sehingga air mendidih. Lenser sedikit minyak pada acuan kecil menggunakan tisu dapur. 

Tuang adunan dalam Masukkan dalam acuan kecil dan kukus selama 15 minit. Balut tudung pengukus dengan kain.

Hidangkan bersama kelapa yang telah digaul dengan sedikit garam atau enak dimakan begitu saja.

Nota:

Saya sediakan separuh adunan sahaja. Jika buat 1 adunan penuh, boleh guna 1 paket yis mauripan 11 gram. 

Kek Cempedak

BAHAN-BAHAN :

• 250 gm mentega
• 170 gm gula kastor atau gula halus
• 250 gm tepung gandum + 1 1/2 sudu kecil baking powder | diayak
• 4 biji telur gred A
• 250 gm isi cempedak | buang biji dan potong kecil-kecil guna gunting lagi senang

CARA MEMASAK :
1. Pukul mentega dengan gula sehingga putih dan gebu.
2. Tambah telur dan pukul hingga gebu.
3. Masukkan tepung dan kacau dengan spatula secara kaup balik.
4. Masukkan isi cempedak dan gaul ala kadar supaya isi masih berkeping-keping.
5. Bakar dalam ketuhar selama 45 min pada suhu 180 celcius (suhu saya pakai 160 celcius jer,ikut jenis oven) atau sehingga masak. Saya guna loyang 8 inci.