Cream of Mushroom Soup By Bernard Ingredients:

Mushroom: Shitake Mushroom: Button Mushroom: Oyster Wiping Cream Chicken or Meat Broth Potato Yellow Onion (dice) Butter Salt & sugar 100g 100g 100g 50-100ml 1.5 bowl 1 large 1 large 50-70g to taste

Ingredients A: 1. Dice the shitake, button and oyster mushroom and mix them in a bowl. Ingredients B: 2. Boiled the potato and mash it. Method: 3. Melt butter in a bowl at low temperature. 4. Put diced onion into bowl and fry until transparent. 5. Put in the ingredients A and fry until tender. 6. Put in the Chicken or Meat Broth and bring to boil 7. Put in the mashed potato. 8. Put in the wiping cream the bring to boil 9. Add salt and sugar to taste 10. When cool, put soup into a blender and blend until creamy.

Cheese Cake From Li Ling Ingredients:

Cream Cheese 500g Yogurt 270g or 2 small bottles Sugar (Fine) 180g Vanilla Essence (optional) 1 tsp Oreo Biscuits 1 stick Butter (melted-160 C, about 10 mins) 100g Eggs 3

Method: 11. Crush Oreo biscuit and mix with melted butter. Press paste into bottom of cake mold to make a base. 12. Mix cream cheese with sugar and beat them in the mixer (use slow speed). Increase speed slowly. Add yogurt slowly and mix well. 13. Add egg one by one and mix well until fluffy. If too watery, add one to tow tbsp of flour. 14. Pour batter into cake bowl. 15. Preheat oven at 160 C. 16. Put cake bowl into oven for 50 to 55 minutes. 17. When the top of cake looks brown, switch off the oven the let it cool. 18. Put into fridge for 4 hours before serve.

My Vegetable Pumpkin Bao By Bernard Chin

Medium Protein Flour (or Bao Flour) 500g Instant Yeast 5 g (about 2.5 tsp)

Salt Sugar Cooking Oil Water Pumpkin

Pinch of salt 10g 30g 270g 100g

19. Heat the water to 37-40 degree C. 20. Mix water, oil, sugar and instant yeast in a bowl for 1 minute 21. Add flour and salt into the bowl and mix well until a dough is formed 22. Add Pumpkin and continue to mix the dough well 23. Knead the dough with hand for 3-5 minutes 24. Set the dough aside for 30-60 minutes for it to rise. Cover the dough with a pc of wet cloth. Ingredients for making the vegetable Bao: Senguang Mushroom (dried) Dry Shrimp (diced) Carrot Salt Sugar Pepper Powder Onion Garlic Oil 1 pc (about 300-400g) 2-3 pcs 50g 1 stick 2 tsp optional tsp 1 medium 2-3 gloves suitable for frying

My Butter Cake By Bernard Chin

Butter Sugar Self Raising Flour Medium Eggs Skim Milk 250g 170-200g (depending on sweetness) 250g (BlueKey Brand, 1 kg, RM3.90) 5 4 tbsp

1. Mix the butter and sugar with the Buffalo mixer at Lo speed/ #2. 2. Beat until creamy (about 10 mins) 3. Meanwhile oil the bowl with the remaining butter on the wrapper, and warm up the bowl using KEEP WARM function the SmartCooker. 4. Add egg one at a time. Wait until each egg is beaten well (until creamy) before adding the next. 5. Mix in the skim milk 6. Stop the mixer, put in the flour slowly and mix manually with a spatula 7. Put the finished mixture into the warm bowl and set to the CAKE function and heat for 45 minutes 8. After 45 minutes is up, add an addition 15 minutes and heat again

My Chicken Curry By Bernard Chin

1 whole kumpung chicken Curry paste pasar) Holland Potato Santan (coconut milk) Sugar 1 pack (200g) (Teans Gourmet, RM3.50 purchase from #23 5 pcs 250g to taste

1. 2. 3. 4. 5.

Mix the chicken , the curry paste and the potatoes into the bowl Set to STEAM function and heat for 30 minutes. After 15 minutes, add in the coconut milk After 30 minutes, let the SmartCooker keep warn for another 10 minutes Ready to serve

My Spaghetti Sauce From Fresh Tomatoes By Bernard Chin

Tomato (diced) 7 8 medium size Button Mushroom (diced) 5 6 pcs

Bell Pepper (diced) Zucchini (diced) Yellow Onion (diced) Garlic (diced) Meat (minced) Basil (diced) Yogurt Cheese Olives Oil Soy Sauce Salt Balsamic Vinegar Brown Sugar Rice Wine Black Pepper

1 2 pcs (diff color) 2 stick 2-3 pcs 4-5 cloves 150 200 g 20 leaves 3-4 tsp 2 pcs 1 tbsp 1 tbsp 2-3 teaspoon 2 teaspoon 1-1.5 tbsp 1 tbsp a little

 : ......... : ....................... ...................... .. .... ........ ...................... 250

1 4 1

1 1 2 2 1
1 2

1 2 180 50
Char Sieu using Buffalo Smart Cooker: Ingredients: Pork (Far Lam) 250g Salt tbsp Honey 1 tbsp Lee Kum Kee Selected Dark Soy Sauce tbsp Lee Kum Kee Selected Light Soy Sauce 2 tbsp Pagoda Brand Shao Hsing Tiao Chiew Rice Wine 1 tbsp Sesame Oil tbsp Pinch of pepper Method: 1. Mix all ingredients above and leave overnight in fridge. 2. Put mixture (in step 1) into the Buffalo Smart Cooker. Press the Menu Button and choose STEAM function. Select 30-40 minutes. Press "Cooking/Reheat" button. 3. Wait until the steam comes out. Open the lid and turn the pork 2-3 times during the process. 4. When the Keep Warm button turns to green. Leave it for about 10 minutes. 5. Ready to serve after that

My Lotus Leaf Rice (serve for 5) By Bernard Chin (11-02-2011) Duration: 2 hrs before serving Ingredients A: 500g (3/4+1/4) 375g Glutinous Rice + 125g Fragrance rice (Soak glutinous rice in water for at least hour) 45g Dried shrimps (removed shell, washed and soaked) 5 Shiitake or Flower Shiitake or Dried Chinese mushrooms (soaked to soften then sliced) 2 tablespoon Minced garlic 2 tablespoon Diced Onion 5-6 tablespoonCooking oil Ingredients B: 120g Chicken or Pork (diced, seasoned with soy source, salt, pepper & rice wine) A few Shrimp (sliced into half) 75g Black-eyed beans (washed & soaked for 2 hours) 475-500g Drinking water Seasoning: 1 teaspoon Rock salt 2 tablespoon Sugar 1 tablespoon Selected Light Soy sauce 1 teaspoon Selected Dark Soy sauce A pinch pepper Method: 1. Cooked black-eyed beans in some water in a pressure cooker for 10 minutes. Set aside. 2. Add 5-6 tablespoon of cooking oil to smart cooker and press Steam function button. Stir fried minced garlic and dried shrimps until aromatic. 3. Add chicken (or pork) and shrimp, fried until cooked 4. Add shiitake mushrooms and fried until aromatic 5. Add rice (mixture of fragrance & glutinous) and fried for a while 6. Add drinking water and seasoning 7. Close lid of smart cooker, switch to White Rice function 8. When Keep Warm green light is on, leave it for another 15 minutes. 9. Transfer the rice to a lotus leaf and wrap it, and steam for a few minutes 10. When ready to eat, garnished the rice with Chinese Parsley (YunXai)

Boiled Pork Leg Vinegar using Buffalo Pressure Cooker: Ingredients: Pork Legs Salt Brown Sugar (gula Melaka) Vinegar (black) (260g) Ginger Garlic Black Soy Sauce Water 2 kg 2-3 tsp piece (75-100g) 1 rice bowl (about 3 inches of bottle) 1 piece 2-3 fruits a little 1 -2 rice bowl (130-300g)

Method: 1. Soak pork legs in boiling water for a while. 2. Fry the pork legs in the wok with a little mince garlic for a while. 3. Put all ingredients into the Pressure Cooker, boil until the pressure cock give out hissing sound. Set the induction heater timer to 10 minutes. 4. When timer is up, wait till it is cool. 5. Ready to serve after that

Boiled Pork Leg using Buffalo Pressure Cooker: Ingredients: Pork Legs Salt Brown Sugar (gula Melaka) Vinegar (black) Garlic Garlic (chopped) Rice wine Black Soy Sauce Water A (mixture) 2 kg tsp piece 2 tsp 2 fruits 1 tsp 3-4 tsp a little 1 -2 rice bowl 1 tsp chopped garlic + 1 tsp MinSee

Method: 1. Soak pork legs in boiling water for a while. 2. Put some oil, add item A and fried with Pork Legs. Add a little black soy sauce 3. Put all ingredients into the Pressure Cooker, boil until the pressure cock give out hissing sound. Set the induction heater timer to 6 minutes. 4. After pressure unlock, pour the content into a wok and fried until drier. 5. (Optional) Add taste or hard boiled eggs at this time 6. Ready to serve