Rice Cooker BBQ Pork

I used to make BBQ Pork using Oven with the ready BBQ sauce which I consider easy and simple enough to prepare.

However, not until I found another better cooking method, which is using Rice Cooker. Yes, you hear me right, using the rice cooker that you use for cooking rice. This method is even hassle free than the oven way. This cooking method is so easy to follow even if you are beginner in cooking, I bet you will still end up with juicy and tender BBQ Pork taste just like those selling at the restaurant.

Rice Cooker BBQ Pork

Due to Covid 19 pandemic, many around the world are either lockdown at home or advised to stay home to stay safe. For us in Auckland, our level 4 lockdown only allow essential businesses continue to operate but restricted all food outlets even takeaway to open. 

Hence, for us to eat, home cooking is the only avenue for us. So in order to satisfy our crave, I made this super easy Rice Cooker BBQ Pork. I had shared the oven method of BBQ Pork before, click Oven Baked BBQ Pork to read more. 

Ingredients：

• Pork Scotch Fillets or Pork Belly or Chicken 
• Lee Kum Kee Char Siu Sauce - 500g meat about 4 to 5 table spoon sauce or to your taste
• Honey (for glazing)

Method:

1. Wash meat and pat dry with paper towel and cut pork fillets into strips
2. Marinate evenly with Lee Kum Kee Char Siu Sauce. Initially, the sauce is quite sticky and gluey to spread over fillets. Once being left in the fridge for a while it will get diluted.
3. Marinate for at least 2 hours, best leave overnight to allow the flavors to seep in (I stored them in covered container and left overnight in fridge).
4. An hour before your meal time, take out the marinated meat.
5. Place marinated meat into your rice cooker inner pot, keep the sauce to be used later.
6. Press the Start cooking button to start cooking cycle.
7. After 10 to 15 minutes, open the rice cooker cover and basting the left over sauce over the meat and also glaze with honey, close the lid and let it continue to cook.
8. For better juicy effect, repeat the flipping and basting at least 2 times.
9. Depend on the rice cooker, the cooking maybe ready about 30 minutes. Check on doneness. If you prefer to be a bit char then you can leave it longer in the rice cooker by just press start on the 2nd cycle.
10. Once meat ready, remove from rice cooker and let cool for a few minutes. Transfer to a cutting board and slice into thin pieces.
11. If still have the left over  marinate sauce, thicken over stove and use as dipping sauce.
12. When you take out the pork, there will be some left over oil in the rice cooker, if you wish you can either continue to cook your white rice to use the oil to make oil rice to serve with your BBQ pork.
13. You can either serve this with rice or wanton noodle or even use as filling for char siu bau (pork bun)

成份：

• 猪柳片（梅头肉）,五花肉或鸡肉

• 李锦记叉烧酱 -500克肉，约4至5汤匙酱或您的口味
• 蜂蜜（上色）

方法

1。洗净切成猪柳片，用李锦记叉烧酱均匀的腌猪肉。最初，酱是很粘。一旦被留在冰箱一段时间它就会稀释。2。腌至少2个小时，最好腌过夜，让味道渗入（我存放在有盖容器中，并留在冰箱过夜）3。将腌好的肉放入电饭锅内锅中,保留腌汁来淋猪柳。
5。焗10分钟后;用夹把叉烧反转淋一点腌汁,5。焗10分钟后;用夹把叉烧反转淋一点腌汁,将蜂蜜涂在肉上上色，过程中时不时翻面如果太乾淋一点腌汁6.取决于电饭锅，烹饪大约需要30分钟。如果您想有烧焦的买相，那么就将其留在电饭锅中更长的时间.7。从电饭锅取出放凉了几分钟把多余的蜜汁滴一滴，切成薄片。如果还有剩余的腌制酱，则可炉子上变浓，然后用作蘸酱

8。你可以配白饭或云吞面条。

One of the positive effects from this Pandemic is, nearly everyone can cook now! Enjoy your kitchen got talent show!

Salted Eggs

When I posted my homemade salted eggs in Facebook, I didn't expect so many of my friends asking for the recipe on how to make it.

Instead of answering one by one, I looked up this blog to find the link to share to FB. But to my surprise, I couldn't find it from the old posts. I only mentioned my previous salted eggs in this two recipes Steam Tofu and Bak Chang but I didn't really post the method of making them. 

I went thru my old photo and discovered the old photo of step by step which I had taken back in 2013 but never published. So, here you are the photo to explain the step by step. I used brine method which is easy way. 

I didn't specify on quantity of salt to use as it is much depend on your size of glass container and water level.  After google on the saturation point of salt water, here is the calculation:

"At boiling (100 °C) the amount that can be dissolved in one liter of water increases to about 391 grams"

Once you finish the first batch of the salted eggs, you can continue to use the same salt water to brine your next batch of eggs until the salt water turn cloudy then it is time to redo a new salt water solution again. 

BRINE METHOD

Ingredients: 

Coarse Salt
Eggs 

Glass Container

1. Pour the coarse salt and water into a pot and boil until salt saturated and crystallized.

Just continue to pour salt in the boiling water and stir until all the salt has dissolved and keep boiling until salt crystals start to form on the side of the pot. This indicates the salt water has reached a saturation point and the salt has started to crystallize.

1. Remove pot from heat and let the salt water cool to room temperature.
2. Wash the Eggs and pat dry with paper towels.
3. Put the eggs in the glass container.
4. 
5. Slowly pour in the cool salt water until all the eggs are submerged in the water.
6. Cover the container with the lid and leave it in a cool dark place for at least 30 days.

After 30 days, you can try to take out one by one to boil into hard boiled egg to see whether the salted egg is ready or not. When you see the oily golden egg yolks, you have successfully made your homemade salted eggs.

I am back!

Gosh! It has been more than 3 years since I last updated this blog.
I remembered I started this blog when I migrated to Auckland back in 2010 when Ray was merely 5 years old. At that juncture, from a full time career woman to a full time house wife, I was bored with so much free time at home. While I was trying to occupy my free time, I discovered blogging. At that era, blogging was a popular trend. I began to learn HTML coding and set up own blog as dairy to log down my new journey in Kiwi land.

Since then this blog become my recipe books, life journal helped me to compile all my homemade trial and errors chapters from cooking, sewing to gardening. Reading back the blog posts help to recall my memory. Every now and then I would refer to the recipes I used to make.

After nearly a decade, we are back to Auckland again in December 2019. Time flies, this time we are back with a teenager!  This trip, we were more prepared, transition and settling phase much shorter than previous experience. With most of the household things get settled, I am back to the bored phase again. I suppose it is about time I pick up blogging to self occupy again.

However, after a decade, internet mobile technology has advanced so much. Now the world is flood with social media. With YouTube, Instagram, Facebook, WhatsApp, Pinterest,Twitter etc , youngsters no longer favour word base digital contents but more toward visual video. Vlogging or You Tuber era dominant instead of blog posts. I suppose to keep up the trend,  my next challenge is to learn more on Vlogging.

Time to hit Restart button for this blog again! A warm welcome to all my readers, I am back in Action , fingers crossed I will keep up.