My New Philips Avance Collection Rice Cooker 1.8L HD3087

 

I bought this new 1.8L Philips Rice Cooker from Courts Tampines this afternoon. It costs me S$ 199.

Yeah! I've a new rice cooker that comes with 3D heating function and a 6mm thick 5 layers inner pot. The 3D heating is to ensure even heating within the pot. While the thick pot is to resemble the 'big pot effect'.

Rice function

Let's wait and see... I'm cooking my very first pot of rice now, hehe :)

P.s I can even choose the taste of the rice I want it to cook, soft, medium, or hard *\(^o^)/*

The LCD light panel shows the progress of the rice cooking process. As the cooking progress, more LCD light sections will light up. When the rice is about to finish cooking, almost the entire LCD panel is illuminated :0 

How exciting !

Here it is, my first pot of rice, soft and fluffy :)

The freedom to choose the taste of rice also allows me to cook a better plate of fried rice. I chose the 'hard' taste, the firmer grains give better fried rice texture.

Cake function

I tried baking almond cranberry butter cake using the new rice cooker. Despite part of the crust stuck to the pot, the texture and moisture level of the cake were good :)

Steam function

I also tried to steam a pandan cake using the rice cooker 'steam' function. The texture of the cake was soft :)

One of the new features in the steam function is you can set the cooking time. The cooking time will start when the water starts to boil. In this way, you can better estimate the cooking time without having to consider the boiling time of the water. A very useful function :)

 

Recipe please click here

 

The rice cooker steamed a soft and springy strawberry cranberry cake too.  Steaming cake has never been so easy :)

Congee function

 

A pot of pork rib peanut congee cooked using one cup of rice was ready within an hour of cooking time. The texture of the rice grains was just right, soft but not soggy, still retaining part of the grain form. The meat was tender and juicy. Open a can of braised peanuts and added to the congee to become a perfect pot of pork rib peanut congee.

Soup function

The rice cooker simmered pork ribs in the old cucumber soup to the right tenderness without having to bother about the temperature. In normal soup boiling, we need to bring the soup to a boil, them lower the heat to simmer. You need to be watchful to prevent over boiling the meat. 

With the help of the rice cooker, brewing soup is no longer tough!

Steamer rack

The new design of the steamer rack added a slot which allow you to use the rice scoop to lift up the entire steamer rack.

I am left with casserole rice functions to test thte rice cooker. Wait for my update :)

Blessing in disguise

My son would hang this small Doraemon plush toy on my kitchen fridge door every time before he left for school. He would collect it back when he returns from school. When all the family members left for school or work, this plush toy will become my kitchen companion.  

Day by day, week by week, it has become yellowish with dirt unknowingly.  I told myself, I need to give it a scrub one day.  However, it drags and drags until yesterday ...

I accidentally stained the plush toy with sour cream while mixing the bread. My first thought was to wipe the stain away using a tissue paper. But, second thought, although the stain has been physically removed, the sour smell still linger. The only way was to give it a bubble bath. After a few rounds of rinsing, it looked like a brand new plush toy happily sunbathing in the morning ray.

If not because of the stain, the Doraemon plush toy would not have its bath :)😊🌻

What's in the kitchen on 28 July 2013?

Today's chicken gyoza showed a much improvement in terms of appearance and crispness compared to last preparation. 

Crispy chicken gyoza prepared by frozen gyoza using Happycall to steam-fry.  First pour about 1 tbsp olive oil into the medium hot pan. Arrange the frozen gyoza in the pan avoiding touching each other. Pan-fried till the base of the gyoza become golden, pour in dilute flour water (1/4 tsp flour mixes with 60g water). Close the lid to steam the gyoza.  When all the water has been evaporated, open the lid and allow the base to fry to crisy golden.

Serve hot with black vinegar and shredded ginger :)

A sweet cooling dessert brewed with bit size white fungus, dried longan, candied winter melon bits, Chinese barley, sago pearl, wolfberry, red dates, honey date, pandan leaf and rock sugar. A yummy dessert to be serve cold during a hot day. 

I omitted the black fungus this time as it seemed to dampen the clear and subtle appearance of this dessert. 

A failure is a step closer to success. 

Practice do produce better result each time.