生活板

Feeling a bit burnt out from work and want to take a break for a while. I messaged my boss on LINE saying I'll work until the end of November.

The sausage wrap you often find at night markets can be easily made at home with a rice cooker. Enjoy the chewy glutinous rice sausage paired with regular sausage, steamed or lightly pan-fried for an exquisite taste. Ingredients: Main: Several store-bought glutinous rice sausages (frozen or refrigerated are fine). Pairings: Several Taiwanese sausages, a few cloves of garlic, sliced cucumber. Instructions: Arrange: Place the glutinous rice sausages and regular sausages together on a plate or steaming rack. Steam in Rice Cooker: Add 1.2 cups of water to the outer pot of the rice cooker and press the start button. Steaming in the rice cooker allows the glutinous rice sausage to reabsorb moisture, restoring its soft and chewy texture, while also cooking the regular sausage thoroughly. Optional Crisping: If you prefer a slightly crispy exterior, after steaming, you can lightly pan-fry the sausages and glutinous rice sausages in a pan with very little oil, rolling them until the surface is lightly crisped. Assemble and Enjoy: Slit the glutinous rice sausage down the middle, stuff it with the regular sausage, garlic slices, and cucumber for a nostalgic night market snack!

Miss the traditional savory rice pudding from street vendors? You can actually achieve that soulful texture with an electric cooker. The rice slurry becomes smooth and chewy after gelatinization. Ingredients: Rice Slurry: Rice flour 100g, tapioca starch 15g, water 350cc, salt 1/2 tsp. Savory Topping: Ground pork 80g, dried shiitake mushrooms 2 (soaked and chopped), dried shrimp a little, soy sauce 1 tbsp, fried shallots to taste. Garnish: Salted duck egg yolk half or 1/4 (optional). Instructions: Sauté the Topping: Sauté ground pork, chopped shiitake mushrooms, and dried shrimp. Add soy sauce and fried shallots, stir-fry evenly, and set aside. Prepare the Rice Slurry: In a pot, mix rice flour, tapioca starch, salt, and water until smooth. Heat over low heat, stirring constantly, until it thickens slightly (reaches a thick soup consistency, then turn off heat). Assemble and Steam: Lightly oil the inside of heat-resistant bowls or small deep dishes. Place the sautéed topping and salted duck egg yolk at the bottom. Pour in the prepared rice slurry (fill about 80% full). Steam in Electric Cooker: Add 1.5 cups of water to the outer pot of the electric cooker. Once the switch pops up, let it steam and then rest for 10 minutes to set. It's done! Serve with minced garlic soy sauce and pickled radish bits for a 100% authentic old-fashioned taste!

My lottery win rate isn't even this high. It always rains whenever I have to go out, but it's not raining today. It really knows how to pick its days.

Lately, I don't know if it's stress or irregular sleep, but I'm losing a lot of hair. Does anyone know how to make hair grow faster and prevent hair loss?❤️❤️

Combines the unique texture of century eggs with minced pork, steamed with a Thai sweet and sour sauce. It's rich in layers and goes perfectly with rice. Main Ingredients: Minced pork 200g, 2 century eggs (diced), minced garlic, plenty of Thai basil. Seasonings: Fish sauce: 1 tbsp Oyster sauce: 1 tbsp Sugar: 1/2 tsp Lemon juice: 1 tbsp Minced chili: To taste Instructions: Mix: Marinate the minced pork with diced century eggs, minced garlic, minced chili, and seasonings except lemon juice. Spread evenly on a deep plate. Steam in Rice Cooker: Add 1.2 cups of water to the outer pot of the rice cooker and press the button to steam the minced pork until cooked. Finish: Once done, stir in plenty of Thai basil and lemon juice while hot. Let it steam in the residual heat to infuse the aroma.

Thai shrimp paste has a unique savory and fragrant flavor, while steaming cabbage preserves its natural sweetness. It becomes rich and flavorful after absorbing the essence of the shrimp paste. Main Ingredients: Half a head of cabbage (washed and sliced or hand-torn into pieces), a little minced garlic. Seasonings: Thai Shrimp Paste: 1 tbsp Fish Sauce: 1/2 tsp Sugar: 1/2 tsp Water: 2 tbsp Instructions: Mix the Sauce: In a small bowl, combine the Thai shrimp paste, fish sauce, sugar, and water. Mix well (shrimp paste is thick, so it's recommended to break it up). Combine: Place the cabbage in a deep dish. Pour the prepared shrimp paste sauce over the cabbage and sprinkle with minced garlic. Steam in Rice Cooker: Add 0.8 cups of water to the outer pot of the rice cooker and press the start button. Mix: Once done, thoroughly mix the cabbage with the sauce at the bottom before serving.

Vietnamese home cooking (Thịt Kho) often uses caramel (Nước hàng) to braise meats, resulting in a glossy color and a savory-sweet interweaving of flavors. Slow-cooking in a rice cooker will make the meat tender and flavorful. Main Ingredients: 300g pork shoulder or belly (cut into thick slices), 2 shallots (minced, can substitute with minced onion if unavailable). Seasonings: Fish Sauce: 2 tbsp Sugar (or coconut sugar): 1.5 tbsp (half a tbsp can be dry-fried to a light caramel color, or substitute with soy sauce for color) Soy Sauce: 1 tbsp Coarse Black Pepper: A generous amount of black pepper powder (the soul of Vietnamese cuisine) Water: Half a cup Steps: Marinate: Mix the pork slices with minced shallots, fish sauce, sugar, soy sauce, and black pepper, and marinate for 15-20 minutes. Rice Cooker Braising: Place the marinated meat in a deep bowl and pour in half a cup of water. Add 1.5 cups of water to the outer pot of the rice cooker and press the start button. Reduce and Finish: Once done, check if the meat is tender by poking it with chopsticks (if you prefer melt-in-your-mouth texture, add another half cup of water to the outer pot and steam again). Sprinkle a generous layer of aromatic black pepper before serving.

Traditional shrimp cakes require high-temperature deep-frying. Here's how to make a modified version using a rice cooker that's chewy, firm, less oily, and lighter, yet still retains a fresh and springy texture! Ingredients: Main Ingredients: 300g shrimp (patted dry), 30g pork back fat (or fatty pork) for richness (optional). Aromatics: 1 tsp minced garlic, a little chopped cilantro stems. Seasonings: 1 tsp fish sauce, a pinch of white pepper, 1 tbsp tapioca starch, 1 egg white. Instructions: Make the Paste: Pound the shrimp with the back of a knife (leaving some texture is better for chewiness). Mix and pound with the minced pork, aromatics, and all seasonings until sticky. Shape the Cakes: Form the shrimp paste into thick patties (you can use small round bowls to shape them or press them flat on a heat-resistant plate). Steam in Rice Cooker: Add 1 cup of water to the outer pot of the rice cooker and steam until cooked through and firm. Cut and Serve: Once steamed, cut into bite-sized pieces and serve with Thai sweet chili sauce for a delicious treat!

This dish combines the unique aroma of lemongrass and fish sauce. You don't need to fry it over the stove; the chicken wings steamed in a rice cooker are just as tender and flavorful, with a rich Southeast Asian flair. Ingredients: Main: 6-8 chicken wings (washed and patted dry). Aromatics: 1 stalk lemongrass (chopped or bruised), 2 cloves garlic (minced), 1 chili pepper (chopped). Seasoning: 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce, 0.5 tsp sugar, a pinch of white pepper, a splash of rice wine. Instructions: Marinate: Mix the chicken wings with all aromatics and seasonings. Refrigerate for at least 30 minutes (or proceed directly if short on time). Steam: Place the marinated chicken wings with the sauce in a deep dish. Add 1 cup of water to the outer pot of the rice cooker and press the cook button. Serve: Once the cooker finishes, let it rest for 5 minutes before serving. It's savory and delicious.