Sunday, March 18, 2018

Empress electric lunch box by cosway - How to use (Picture)

How to use the Empress Electric Lunch Box

I have previously written about the unboxing of the lunch box and how please I am using it. I notice a reader commented that they are still unsure on how to use this electric lunch box despite reading the user manual and my posting on the unboxing.

Initially when I started using it, I was also confused since this is a fairly new concept of cooking.

Thus a picture says a million words. So I present to you a picture and a guide. I hope it helps you! There may be grammar errors, but I was trying to get to the point instantly.

Just remember not to put too much water, otherwise it may overflow and damage your electric appliances. In a way, you may liken it to steaming food in a wok - just that instead of using gas, you are using a plug instead. 

Oh I also like to cover my pot with those tea cup plate [not in the picture] to prevent steam water from dripping into my food. That is entirely optional for you to do.

There are various brands of electric lunch box in the market but I really like this brand (quality material, plug that is compatible in Malaysia and adequate heat distribution just to name a few). I have been using this for 3 years now and it is one of those little investment that gives you tonnes of benefit from cost saving to a better health from home cooking.

Happy cooking!

Sunday, October 15, 2017

Versatile Basic Fried Chicken / Katsu Chicken Recipe

I love making this recipe. It is simple and I prefer to buy the Chicken Fillet parts in the supermarket.

I would make a batch, and laid it flat on the tray (I save the plastic tray packaging), freeze it and whenever I want it, I would take out the required portion, put it into my air fryer, drizzle some oil on it, bake it for 15-20 min in an air fryer at 200 Celsius. Viola I have my fried chicken in minutes! It is like making your own instant fried chicken.

Though the recipe is basic, it is still tasty and you could eat it by itself.

Below are my all time favorites~~
1) Chicken Burger patty - Sandwich between bread and put your favorite sauce and lettuce. You would have a Chicken Burger in minutes! This are one of my favorite choice when I bake the loaf bread.

2) Teriyaki Chicken - I just bought the Teriyaki sauce and drizzle some and eat together with rice and broccoli

3) Japanese Chicken Curry - I use the curry that was sold in a cube. I make the soup base using carrot and onion. Then add in the cube and cook till the curry thicken (which I use my happy call for the water to evaporate faster. You may use a shallow pan). Then I would match it with rice and the fried chicken.

The katsu chicken calls for panko crumbs which are bread crumbs thus I uses bread crumbs. The bread crumbs that I bought are pack in 500g.

There is no fix weighing measurement on the recipes. So far I still have leftover bread crumbs after I have done about 1.5kg of fillet. I will just store in the fridge for those unused bread crumbs.

A) Marinate
500g Chicken fillets
Salt (About 1/4 tsp or to taste)

C) Dipping station
Put 2 tbsb Plain flour into a plastic bag
Beat an egg in a bowl
Put some bread crumb into a plastic bag. If not enough then add more bread crumb accordingly.

1) Season chicken with Salt and Pepper to taste, set it aside for about 20 min. Meanwhile prepare the dipping ingredients while the chicken marinate.
2) Put all the fillet into the flour bag. Shake the bag. The idea is to coat it lightly with flour.
3) Dip into the egg
4) Put the chicken into the bread crumb bag. Shake the bag to ensure the chicken is coated.
5) You may fry it, air fry it for 15min at 200 celcius or you could lay the raw fried chicken on a flat plastic tray that was line in plastic bag, bag it and freeze it for future use.

Saturday, October 14, 2017

White loaf bread recipe - how to use wheat flour (tepung gandum) / mid protein flour / all purpose flour to make bread

How to use wheat flour, plain flour, all purpose flour for bread making
I have ran out of Bread Flour or High Protein Flour and I have a bag of Vital Wheat Gluten just lying around after a 1 time use from certain baking project and a few bag of wheat flour. It got me thinking how do I adapt both of this ingredients together to make my bread.

a) Vital Wheat Gluten is the natural protein found in wheat. A small amount added to yeast bread recipes improves the texture and elasticity of the dough. The amount to add into your flour depend on the protein level of your flour which is normally indicated under the percentage of protein in the flour. For example if your flour is just 10% for every 100g then you could add around 6g of Vital wheat gluten for every 100g as high protein floor is around 12-16% protein level. However I did not follow this principle. I added more. So far the results did not back fire.

b) As you know the high protein flour will encourage the bread to rise better as compared to mid protein flour. The less the bread rise, the harder the bread will become.

At first I tried to combine this two ingredient: wheat flour which is the most common flour together with vital wheat gluten but it still doesn't rise the way I want it. The bread was rather hard and compact.

2nd time I experiment again by combine with Bread Improver. I added too much and it turns out, the bread rise was rather unstable - it rise very fast but deflated. The bread also tasted soupy.

c) Bread Improver is a mix of various acids and enzymes that serve to strengthen the gluten in the flour and feed the yeast, both of which yield a better loaf. Every 500g of floor, you may add 5g of Bread Improver.

As the saying goes, the third time is a charm. Finally my bread turn out right after all the hard lessons that I have learned!

Oh yea, I also like to weigh my dry ingredients in a few bags (like your very own premix) if i know I will bake again to save time and hassle. I only added the instant yeast, liquid and oil during the actual dough making process. I notice that if I chill the premix, I need to put lesser liquid otherwise the bread will not come out right.

Below are my recipe to success! Do note that some of my flour doesn't have a brand thus did not specify the protein level. I just added more Vital Wheat Gluten but I follow the ratio of Bread Improver to the T.

Bread making is a labor of love. You could buy bread anywhere and it is time consuming but all worth it when you have the end results.

A - Tips: I will bag this into a few bags in advance and store in fridge to save time
450g wheat flour (Tepung Gandum) / plain flour / all purpose flour. Optional: Substitute 100g flour with whole meal flour.
50g Vital Wheat Gluten
5g Bread Improver
5g Salt
30g Sugar

B - use on actual dough making
250-320g water / milk (the actual is 320g water. But if I store the premix [step A] in a fridge, the premix will have trap some moisture so I will start with 250g water then slowly add if it was not enough)
10g instant yeast

30g butter / olive oil / grape seed oil (my preference is olive oil)

1) Mix in A and B in a stand mixer. The amount of water depend on the dough - I will use my hand and knead the dough whereby if it is too hard then I will add a touch more water and continue beating. The amount of water would be just nice when i stick a finger into the dough and some of the dough stick to my finger. I would continue beating till the dough feels elastic, almost smooth and soft (but not too soft).

2) Add in C at low to medium speed. I notice if I use high speed, the risk of the dough splitting is higher.

The end result is that when you stretch the dough it will be elastic and you could do a windowpane test.

Proceed to let the dough rise for 1 hr by covering the bowl with a wet towel. Shape the dough and put into the bread loaf pan that has been line with non stick baking paper. Let it rise for another 1 hr.

3) Bake (I have my little quarks when it come to baking loaf bread. I do not like it if it is too brown. I like it light brown but I want the inside to cook as well)

At 190 Celsius - Bake for 12 min. Lower the temperature to 160 Celsius for 20 min. Remove bread from bread tin, flip it upside down / side way and put on tray - bake for 20-30min.

I would love to hear your comment on this recipe or what method you use to make nice bread out of plain flour!

Cheers n happy baking! ;)

Sunday, July 31, 2016

Shanghai moon cake

I have tried this and the results are great! I will definitely make this recipe again.
I have obtained the recipe and picture from Guai Shu shu

Short Crust Pastry
  • 80 grams of butter, chilled and cut into cubes and keep in the fridge waiting for later use
  • 1 egg, lightly beaten
  • 200 grams of self raising flour, sifted
  • 40 grams of sugar powder
  • 30 grams of custard powder
  • 20 grams of milk powder (not in picture)
  • 1-2 tablespoons of milk (not in picture)
  • 4 salted egg yolks (pre-steamed for 5 minutes or microwave for15 seconds)
  • 50 grams of chopped walnuts
  • 350 grams of lotus seed paste
Egg washing
  • 1 egg yolk plus 1 tablespoon of milk plus a few drops of cooking oil, beat and sift
  • Some melon seeds  for decoration
  • Some sesame seeds for decoration

  • Preheat the oven to 180 degrees.
Picture obtained from Guai shu shu site
  • Mix the chopped walnuts to the lotus seedsfillings, knead until well mixed. Divide into 4 balls (or your desired number of balls), wrap a salted egg yolk in each ball. Shape round and set aside for later use.
  • Sift custard powder, self raising flour, icing sugar and milk powder in a bowl. Add the cold butter and use fingertips to rub the butter until it resembles some crumbs. Add the beaten egg yolk and cold milk, lightly knead until it forms a pliable dough. If the dough is too dry, add teaspoon by teaspoon of milk gradually.

  • Divide the dough into 4 equal balls (or your desired number of balls). Take one ball, flatten the dough, wrap a ball of filling, seal the edges and transfer to the cupcake cups or a lightly greased tray.  Egg wash the dough as thoroughly as possible and baked in the oven for 10 minutes.
  • After 10 minutes, egg wash for the second time and while it was wet, put the melon seeds and sprinkle with some sesame seeds. Send back to the oven and baked again for another 10-15 minutes. The baking time is for your reference and depends very much on the size of your moon cake. (Note: Alternatively, you can choose to egg wash once, but you have to put the melon seeds and sesame seeds once you do your first egg wash).

This is the ratio of one filling to one skin (1:1) However, do make provisions for yourself and choose a ratio that you are most comfortable (possibly 1.2 skins : 1 filing) with and come out with a presentable moon cake. This dough can be rather dry, remember: Add cold milk TEASPOON BY TEASPOON until you are able to handle it. Handling shall be light and swift for the pastry.

Char siew recipe by meatman

I have tried this and it appears simple and easy to execute! There is no need for special sauce purchase.

I obtained the recipe from meatman  but I cut down to a quarter of the recipe to fit into my air fryer at 160 degree for 15 min, glaze and continue for another 15 min at 180 degree.

Below is the original recipe. I will continue trying for other char siew recipe as there is a few variations!

Servings: 6
  • Time: 30 min

  • Skill: Easy


  1. 2kg of pork shoulder
  2. 2 tbps of five spice powder
  3. 2 tbsp of white pepper
  4. 3 tbsp of sugar
  5. 4 tbsp of light soy sauce
  6. 2 tbsp of dark soy sauce
  7. 3 tbsp oyster sauce
  8. 3 tbsp taucheo (beanpaste)
  9. 2 tbsp chinese rice wine
  10. 8 tbsp of honey


  1. Cut 2kg of pork shoulder
  2. Add the five spice powder, white pepper, sugar, light soy sauce, dark soy sauce, oyster sauce, taucheo (beanpaste, chinese rice wine, honey and mix them up even with your hands
  3. Cover and let it marinate in the fridge overnight
  4. On the next day, lay out the meat on an oven wire rack
  5. Roast them in 2 batches, for 15 mins in an 180 degrees celsius oven
  6. When done brush marinate sauce on meat
  7. Then back in the oven again for another 15 minutes
  8. Once done, drool!

Saturday, July 30, 2016

Hot and Spicy Korean Rice Cake Recipe

Hot and Spicy Korean Rice Cake Recipe
 Korean Spicy Rice Cake Recipe
I am crazy about Korean recipe these days after watching Home Food Rescue. I then try to get my hands on the Korean basic ingredients in Ampang. One thing that caught my eyes are the Korean Rice Cakes. This is a good basic recipes if you are new  in venturing into Korean Cooking as it only require a few korean ingredients like the rice cake, hot pepper flakes and hot pepper paste.

Do note that both the rice cakes and Hot Pepper Flakes are recommended to store in the freezer as they dont last very long when store in the fridge.

I have followed the steps  and soup making by Maagchi but came out with the ingredients combination myself. As this recipe are rather adaptable - meaning that if you prefer rice cake, then you could put more rice cake or if you prefer fish cake then you could add in more fish cake. The key is in adjusting the seasoning under C, whereby if you prefer less spicy/sweet then you put less and gradually increase till it is season to your taste.
Hot and Spicy Korean Rice Cake Recipe - Portion for 2
A) About 2 1/2 cups of soup
4 cups of water
7 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp

Steps: Boil for 15 minutes over medium high heat without the lid. Seperate the soup and the ingredients by using a sieve. Put the soup into a shallow pan and proceed to B and C

200gram Rice Cake
350gram combination of fishball, tofu, fish cake, or any yong ta fu ingredients
1 mushroom

1 tbsp Hot pepper flakes
3 tbsp sugar
3 tbsp Hot Pepper Paste

1 dried noodle

E) Hard boil egg

- Prepare the hard boil egg in a seperate pot
- Put B and C into A and stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.
-Add in the egg, remove from the heat and serve hot.

Friday, July 29, 2016

How to make Frozen Chicken Recipe

Since the day that I bought my Pensonic Air Fryer, I have toyed with the idea/fantasy of making fried chicken from scratch! The motivation in making the fried chicken is that air fryer uses less oil compare to conventional method and that I could make "instant" chicken (when i freeze the leftover uncook chicken) in minutes! Further the price of frozen food is getting more expensive and we never know what they put into the frozen chicken. I also love this recipe as I could also include in my electric lunch box plans whereby i just air fry in the morning and I pack it straight to work.

Once I have tried successfully, there is no going back to store bought frozen fried chicken anymore! I have made this recipe 3 times within a few weeks, it is that addictive! The chicken came out moist in the inside and crispy on the outside. As I am heavy on the seasoning, the chicken is pack with great flavors.

For the Flour mixture I have adapted from Sonya recipes with variations while I come out with my own seasoning methods which works! I have initially tried the original recipe from Sonya however i may have miss something as the texture of the chicken was not what I was looking for.

I use the buttermilk and let the chicken rest for about half hour for the buttermilk to absorb the flour. This is a crucial steps.

Did I also confess that I love to collect herbs? I could locate most of the herbs under Sing Long Food Products Sdn Bhd which I have bought from Mercato (Pavillion) in Kuala Lumpur, Malaysia. This brand is also commonly found in other supermarkets. The prices are more affordable compared to the imported herbs. Aside to Sing Long, I was able to locate herbs in Bake with Yen with very reasonable prices.

I will scope out the necessary amount of flour mixture to another bowl during the dipping.  So that I could store the extra unused flour mixture for another fried chicken projects! Thus I could save time by just prepare chicken season and I could skip the extra steps of preparing the flour mixture.

1. This is how it looks like after seasoning the chicken for few hours in the fridge
2. Preparing my dredging stations! I have put the chicken on the wire rack to drain out any excess liquid before dredging starts. The top right corner is the buttermilk substitute made by milk and vinegar

3. I have dredge the chicken and put on the wire wrack on clockwise direction. Notice in the picture some of chicken is white powdery and some are orange color? I need the chicken to look like the orange color version which mans the chicken's flour is "soak" with the buttermilk. Roughly about half an hour or faster

4. I have line the pan with wax baking paper, and pour the leftover flour before putting the chicken on top. Note that I try to ensure that the chicken doesnt touch each other. This is so that it is easier for me to repack once the chicken are frozen solid.
A) Seasoning the chicken
1 tsp paprika
1 tsp cumin
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ginger powder
1 tbsp oyster sauce
1-2 tbsp soy sauce
1 tsp sugar
1-3 tsp Korean cili powder
some water to let the paste come together

B) Flour mixture - can store the leftovers
300g flour
2 tst mixed herbs
1 tsp cumin powder
1 tsp Paprika
1/2 tsp five spice powder
1 tsp salt
1 tsp black pepper powder
1 tsp white pepper powder
2 tsp onion powder
1 tsp garlic powder

C) Homemade buttermilk recipe- If you don't have the real thing
1 cup hot milk (full cream)
1-2 tbsp vinegar
(mix all together, sieve and you will have buttermilk)

1. Season the chicken for 2 hours or overnight. If the paste is too thick, then feel free to add water
2. Put together the flour mixture and buttermilk. For the buttermilk, I use the full cream milk powder and mix with hot water before pouring the vinegar. You may use fresh milk but you need to heat it as I notice the vinegar reaction slowed down when using the cold milk.
2. Remove excess seasoning by letting the chicken sit on a wire rack before dipping into the buttermilk, followed by flour mixture and let it rest for half hour on a wire rack.
3. Cook in the air fryer for 180 degree C for 20 min followed by 200degree C for 5 min OR you may store the excess chicken by putting the chicken on a tray line with wax paper. Once frozen, then you may keep in together in a bag.

For Pensonic air fryer, I notice that I need to pour some oil on the chicken to cook successfully. Please try and do let me know how yours turn out!


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