Simple blueberry muffin

Ingredients
200g fine sugar
240g self-rising flour
1 tsp baking powder
3/4 cup milk
1/4 cup vegetable oil
2 eggs
3 tbsp canned blueberries

Preparation
1. Preheat oven at 220C for 5 minutes.
2. Sieve the flour and baking powder.
3. Beat the eggs.
4. Drain the blueberries.
5. Mix all the ingredients (except flour) together. Fold in flour to form a smooth batter.
6. Scoop the batter to fill the muffin tins ( make sure it's 2/3 full only).
7. Bake at 220C for 15 to 20 minutes.

( This recipe is from my sister and the muffins turned out very nice. )

Yam rice cooked in rice cooker

Ingredients
3 cups rice ( rice-cooker cup)
300g Yam ( cut into rectangular pieces)
100g dried prawn ( soaked and lightly pounded)
200g pork belly
4 shallots ( sliced thinly)
1 tsp salt
1 tsp light soya sauce
1 tbsp dark soya sauce
some oil
some spring onions and cucumber for garnishing

Preparation
1. Boil pork belly for 5 minutes and dish out to cool. Cut into thin pieces.
2. Cook 3 cups of rice in rice cooker.
3. Heat oil in saucepan and shallow fry the yam for 5 minutes. Dish up the yam, leaving some oil in saucepan to stir-fry shallots until fragrant.
4. Add in the dried prawn to stir-fry for about 5 minutes. Put in the pork, yam, salt and soya sauce and stir-fry to mix well.

5. When the water in the rice cooker boils, add in the fried ingredients to the rice. Do not stir the rice.
6. Cover the rice cooker to cook.

7. When the rice is cooked, use a pair of chopsticks to loosen the rice gently.
8. Garnish with spring onions and cucumber to serve.

Easy Chicken Rice cooked in rice cooker

Ingredients
3 cups rice ( rice-cooker cup )
1/2 chicken or 6 chicken drum sticks
5 shallots ( sliced thinly)
1 bulb garlic ( chopped finely)
2" ginger ( flattened with knife )
1 cucumber ( cut into thin slices )
1 stalk spring onion ( cut into small pieces )
10 pandan leaves ( optional )
2 tbsp salt
2 tbsp margarine
1 tbsp light soya sauce
2 tbsp dark soya sauce
some oil
some spring onions and red chilli for garnishing ( cut into small pieces)

Preparation
1. Rub the chicken with 2 tbsp salt and leave to marinate for 30 minutes.
2. Heat 3 tbsp oil in saucepan and stir-fry shallots until fragrant.
3. Put 3 cups of rice and water required in rice cooker. Put in slowly the fried shallots, ginger, pandan leave, marganine and the chicken(use tissue to wipe dry) on top of the rice. Do not stir the rice.
4. Cover the rice cooker to cook.



5. When the rice is cooked. Do not take out the chicken immediately as the rice would be sticky when it is just cooked.
6. Wait for about 10-15 minutes.







7. Use a pair of chopsticks to take out the chicken from the rice cooker. Remove any rice grain that sticks to the chicken.
8. Cut the chicken. Garnish with spring onions and cucumber to serve.





Special sauce for Chicken Rice :
Mix 2 tbsp dark soya sauce, 1 tbsp light soya sauce and the chopped garlic in a bowl.

Some people like the taste of a bit of black vinegar in the sauce. You may prefer spicy taste, then add some cut chilli.

＊Note:
1. Make sure the chicken is at room temperature (not directly from freezer).