Ingredients:

1/8 kilo ground pork
1 egg
1 tbsp flour
3 cloves finely chopped garlic
1 small onion
a dash of salt and pepper to taste
spring onion *Optional, for added color
oil for frying

Simply combine all the ingredients in a bowl and mix well, then fry. It's that easy. This is one of my go-to recipe whenever I'm in a hurry. It's almost similar as making an omelet hahaha.

I don't really have the passion for cooking or baking, nor I have the skills and talent to do so. But the need to learn other things besides surfing the net all day(hahaha) has become my priority nowadays. So to divert my attention from all those Facebook posts(and Candy Crush), I try to make cakes. And since I don't have an oven for baking I only recreate these cakes and cook them via the "handy-dandy" Rice cooker, hehehe. After an "ok" attempt to make a Rice Cooker Tatin Cake, I'm now more determined to make my favorite Chocolate Moist Cake.

Ingredients

• 1¾ cups all purpose flour
• 2 cups granulated white sugar
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking soda
• ¾ teaspoon salt
• 2 large eggs
• 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
• ½ cup butter, melted
• 1 tbsp vanilla extract
• 1 cup freshly brewed hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
  

Procedure:

1. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
   
   
   
   
   
2. Grease rice cooker with butter.
3. Pour batter evenly and start cooking. Check your cake once in a while until toothpick inserted in center comes out clean with just a few moist crumbs attached.
4. Allow to cool 15 minutes, then run a butter knife around the edges of each cake. Wearing mitts, use both hands to hold the pan in place while flipping the cakes over onto the pan. Set the pan down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

For Frosting:
  ** Use softened butter beaten with unsweetened cocoa powder, icing sugar, a pinch of salt, vanilla extract and a splash of cream, adjusting the ingredients until you get the right consistency and sweetness.

Recipe source can be found here: Moist Chocolate Cake

Note:

• Better to use better quality ingredients especially the cocoa. Use other brand aside from Ricoa, its not that chocolatey. I'm "cheapipay" that's why I use low quality products. hehehe
• Use more coffee if you want it to taste more like dark chocolate.
• Do not overcook. It's better to leave the top part a bit moist and let it warm afterwards.

I'm no baker... So what a non-baker can do is mix up things and with the help of the world wide web, search for easy to bake or simply kinda "not-oven-baked" cakes. After a thorough search, I've found this easy to prepare(and affordable) recipe to make a cake. Though it wasn't a perfect cake, atleast it was almost a cake. Hahaha. I love it because it's has a distinct taste in it. I'm also trying to recreate this recipe to make a chocolate cake. You can follow the instructions below and taste for yourself the cake cooked via a rice cooker - no oven needed.

Ricecooker Tatin cake
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Ingredients:
   * 2 apples, peeled, cut into 8 wedges.
   * 2 tbsp. butter
   * 2 tbsp. cane sugar  
   * 70g (1/2 cup) all-purpose flour
   * 50g (1/4) cup granulated sugar
   * 1 teaspoon baking powder
   * 3 tbsp melted butter
   * two eggs
   * a pinch of salt
   * a drop of oil

Cooking Instructions:

1. In a non-stick pan, heat gently 2 tbsp butter, add the apples, toss them around a little and let cook at medium heat for about 5 minutes.
2. Add 3 tbsp cane sugar, mix delicately and let cook until caramelized.
3. Grease the rice cooker’s bowl with a drop of oil and pour the apples and all the remaining caramel into the bowl.
4. Arrange the apples to cover the bottom of the bowl.
5. Then put together all-purpose flour with the granulated sugar, 1 teaspoon baking powder, salt, melted butter and two eggs, mix well and pour this batter over the apples, covering them completely.
6. Put everything back into the rice cooker and push the on-button.

Note: After cooking the cake, allow it to cool in the mold for 20 minutes, and unmold delicately on a serving plate. Serve with a scoop of vanilla ice cream.

** I forgot the site in which I found this recipe. Kindly inform me if you know the site which I got this so that I can give credits to it. Thanks and enjoy!!!

I still haven't finished blogging about my Hongkong Tour and here I am, posting unnecessary and irrelevant post(???). Not really irrelevant after all as this post is still about food. I just wanted to share my new found easy-to-prepare desert that has become a hit in our household, hahaha. I had made several Chocolate Float or "Chocofloat" since I started making one. From a lousy start to a sweet-tooth favorite.

I often want to prepare this desert as this is very easy to make and the ingredients are readily available in groceries or even in sari-sari stores. So what do we need in order to make this yummy Chocolate float?

• chocolate flavored graham or any plain type chocolate, squared crackers
• cocoa powder
• all purpose cream
• condensed milk

If you are familiar with preparing Mango float then this one would be the same hence, much easier. A simple layering of ingredients in a rectangular/square shaped container starting from your crackers. Then top it off with the combined mixture of cream and condensed milk and then sprinkle off or add your cocoa powder evenly on top. Repeat this step until your done. Make sure you have enough or more cream mixture to have a more delicious choco float. It's that easy. So what are you waiting for, try it for yourself and satisfy your sweet-tooth cravings ;) .