Cooking idea in Autumn & Winter - Kitchen Appliance Suggestion Limited Offer | Up to 63 %Off

1. Soak the glutinous rice for 3 hours and set aside.
2. Soak the shiitake mushrooms and dried shrimp until soft, then chop them into pieces.
3. Clean the chinese sausage, liver sausage, and cured meat, then slice them.
4. Fry the egg to make an omelet, and cut it into strips for later use.
5. Turn on rice cooker, add the chinese cheong, liver sausage, and cured meat to fry and release their oils, then add the minced garlic, dried shrimp, and shiitake mushrooms, and stir-fry until fragrant.
6. Drain the soaked glutinous rice and add it to the rice cooker, mixing in the light soy sauce, dark soy sauce, and oyster sauce.
7. Pour in the shiitake mushroom water, cover the lid, and set it to the rice cooking mode.
8. Once done, top with the egg strips and sprinkle with fried peanuts and chopped green onions before serving.

1. Rinse the chicken wings thoroughly (if using frozen chicken wings, be sure to thaw them in advance), then pat them dry with kitchen paper.
2. In a bowl, mix all the seasonings and pour them into a sealable bag along with the chicken wings.
3. Shake the bag well to ensure all the chicken wings are evenly coated with the marinade.
4. Add 1 tablespoon each of cornstarch and flour, and mix well.
5. Place the marinated chicken wings in the refrigerator to chill for at least 1 hour.
6. After marinating, add 2 tablespoons of oil and mix well, then coat each wing with cornstarch.
7. Preheat the air fryer to 200°C (about 392°F), place the chicken wings in the fryer, and cook for 6-7 minutes. Flip the wings and cook for another 6-7 minutes until done. Serve and enjoy!

Sukiyaki Sauce:
1. First, pour the sake or cooking sake into a pot and bring it to a boil.
2. Add the mirin and soy sauce, and heat.
3. Add sugar to taste and cook until dissolved.
 

Sukiyaki:
1. Start by greasing the pot with beef fat.
2. Add the onion and green onion to the sukiyaki pot and sauté until fragrant.
3. Place the beef slices into the pot and cook until about 70% done, then add the sukiyaki sauce for flavor.
4. Dip the cooked beef in the sterilized raw egg before eating.
5. Gradually add the vegetable ingredients (feel free to add your preferred ingredients) and drizzle with the sukiyaki sauce (if it becomes too strong, you can dilute it with water).
6. Finally, you can add handmade udon noodles to the remaining soup at the end.

Making the Chocolate Cake Layer
1. In a bowl, mix together 3 egg yolks, 20 grams of granulated sugar, and 35 ml of milk.
2. Add in sifted cake flour (60 grams), sifted cocoa powder (6 grams), and vegetable oil (25 grams).
3. Stir all ingredients until well combined and set aside.
4. Prepare the egg whites for whipping.
5. Put 4 egg whites with a stand mixer on high speed until they start to become frothy (should have a slight hook shape when lifted).
6. Gradually add 30 grams of granulated sugar and continue beating on medium speed until the egg whites are about 80% whipped (fluffy).
7. Gently fold the whipped egg whites into the chocolate batter in three additions.
8. Pour the batter into a rectangular baking tray and smooth the surface.
9. Bake in a preheated oven at 150°C (302°F) for about 25 minutes.
10. Let the baked cake cool before removing it from the mold for later use.

Making the Cream Filling
1. Prepare a bowl of ice water.
2. In a separate container, combine 170 grams of whipping cream and 25 grams of condensed milk, then place it over the bowl of ice water.
3. Use a mixer to whip until it reaches about 80% firmness (close to a creamy consistency).

Making the Cake Roll
1. Place the cooled cake on a piece of parchment paper.
2. Evenly spread the cream filling over the cake.
3. Using a rolling pin, gently push from the bottom of the parchment paper to roll the cake and cream into a cylinder, then refrigerate for at least 30 minutes to set.
4. Making the Outer Chocolate Sauce
5. Heat 60 grams of whipping cream until boiling.
6. Pour it over 100 grams of dark chocolate in a bowl and mix until the chocolate is fully melted.
7. Finally, add the butter and stir until combined, then let it cool.

Assembling the Christmas Tree Trunk Cake
1. Prepare a serving plate.
2. Slice the cake roll and reassemble it on the plate to resemble a tree trunk.
3. Once you have the desired shape, coat the surface with the chocolate sauce.
4. Before the chocolate sauce sets, use a fork to draw tree bark patterns on the surface.
5. Place the cake in the refrigerator to speed up the setting of the chocolate sauce.
6. Once set, take out the cake and get creative with your decorations!