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Rice Cooker Cup Size

rice cooker cup size

    rice cooker
  • A rice cooker or rice steamer is a self-contained tabletop kitchen appliance for cooking rice. There are electrical and gas powered versions. The term can also refer to a container designed for cooking rice in a microwave oven. Dedicated rice cookers date from the earliest of times.

    cup size
  • Brassiere measurements (also called brassiere sizes, colloquially bra sizes) are labeled differently depending on the system of standards set in various countries and vary from one manufacturer to another.

  • the size of that part of a bra that holds the breasts

  • Cup size is the measure of the fullest part of your bust line.

Yang Chow Fried Rice

Yang Chow Fried Rice

Yang Chow Fried Rice is a very popular dish in Asia. Fried Rice was invented by the Chinese ( I think ) as a way to recycle left-over rice. And basically the technique to cook fried rice doesn't vary much, which is basically stir fry some ingredients together with rice in a wok. Yang Chow fried rice typically uses char-siew and shrimps which goes very well together with eggs. Here's how :

1) Cook 2 cups of rice in rice cooker. Remove rice and store overnight in fridge.

2) Chop shrimps into small pieces ( abt the size of the tip of your small finger ). Marinate with soya sauce and chinese cooking wine (little bit). Leave overnight.

3) Chop char-siew into tiny bite sizes, abt same as the size of the shrimps. Set aside.

4) Dice some lettuce. Set aside.

5) In a bowl, crack open four eggs, add one teaspoon of salt and whisk vigorously with a chop stick until eggs are evenly mixed. Dice some chinese shallots into very tiny piece and add to bowl. Mix well again. Set aside.

6) Heat up some unsalted butter until it melts. Set aside.

7) Add some peanut oil into wok. Heat up wok using medium high-heat.

8) When oil start to smoke, add in char-siew to stiry fry for 10-15 seconds. Add marinated shrimps into wok. Add salt and sugar. Stir fry for another 1 minute or until shrimps turned red and cooked.

9) Pour eggs into wok. Raise heat to high. Stir fry for another 1-2 minutes. Make sure the eggs do not coagulate into one lump, rather break them apart with the wok handle. Do it as if you are making scramble eggs.

10) Add the left-over rice from the fridge into the wok. Add the dice lettuce. Stir fry for 1 minute. Add the melted butter into the rice. Continue to stir-fry for 2 minutes. Shrinkle some salt to taste. Make sure the rice and the ingredients are constantly moving all the time ( good arm exercise! ).

12) Remove and serve.

To be honest, this actually still doesn't taste as good as a properly done fry rice in a first class chinese restaurant but it's close, if done properly. I think the difference is due more to the wok that I use which is just a small wok and heated using electrical heat whereas in restaurants, they have large ones there under charcoal fire.



Ok... this was not planned at all, but ended up completely tasty. It might seem like a weird mix to some... but just give it a chance!

- 1 pkg fine rice noodles
- 1 small butternut squash, cut in chunks
- 1 medium eggplant, cut in chunks.
- 1 whole bulb of garlic, squashed with a knife.
- 1 whole onion, diced.
- a handfull of fresh basil
- some fresh corriander
- enough chicken breast for 2
- 1 package of some sort of tom ka soupmix... I found this in the pantry... I have no idea where it came from. It was just some thai soup base called Tom Ka.
- Goat cheese

OK... so sounds strange... well.. just read! Put the egplant, squash, and the fresh basil in a baking dish and stir it around with some olive oil, salt and pepper, and add a small amount of water in the bottom... like maybe a quarter of a cup. Shove that in the oven at 450. Then in a pan, saute your garlic and onion with the soup mix stuff. The one I had was kind of like a paste, so when you add it to some oil and stuff, it melted. Then add you chicken breat all diced up. Fry that up till it gets brown, but not fully cooked through. Add some water to the pan, just enough to deglaze the bottom. Add all this mixture to the baking dish and stir around. In a small sauce pan add your goat cheese. I used that one that looks like a log and has some kind of bamboo type straws around it. It was a good size, I'd say maybe a cup cut in cubes. So just put about a quarter cup of water in a sauce pan and heat it. Once it is steaming, turn down the heat and add your cheese. Stir up till it's all melted. The pour that over the stuff in the baking pan. Put that in the oven for about 30 minutes. Or until the squash is soft enough.

The vermicelli noodles... well, everyone cookd those differently. I just shove them in the rice cooker with some hot water and leave the cooker on "warm". If you actually boil these noodles they get too soft... so you just want to soak them in hot water.

So once your stuff in the oven is done, just spoon it over the noodles. I served it up with some fresh corriander and some diced cucumbers... Oh, and of course... sriracha sauce!


rice cooker cup size

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