Yam rice cooked in rice cooker

Ingredients
3 cups rice ( rice-cooker cup)
300g Yam ( cut into rectangular pieces)
100g dried prawn ( soaked and lightly pounded)
200g pork belly
4 shallots ( sliced thinly)
1 tsp salt
1 tsp light soya sauce
1 tbsp dark soya sauce
some oil
some spring onions and cucumber for garnishing

Preparation
1. Boil pork belly for 5 minutes and dish out to cool. Cut into thin pieces.
2. Cook 3 cups of rice in rice cooker.
3. Heat oil in saucepan and shallow fry the yam for 5 minutes. Dish up the yam, leaving some oil in saucepan to stir-fry shallots until fragrant.
4. Add in the dried prawn to stir-fry for about 5 minutes. Put in the pork, yam, salt and soya sauce and stir-fry to mix well.

5. When the water in the rice cooker boils, add in the fried ingredients to the rice. Do not stir the rice.
6. Cover the rice cooker to cook.

7. When the rice is cooked, use a pair of chopsticks to loosen the rice gently.
8. Garnish with spring onions and cucumber to serve.

Easy Chicken Rice cooked in rice cooker

Ingredients
3 cups rice ( rice-cooker cup )
1/2 chicken or 6 chicken drum sticks
5 shallots ( sliced thinly)
1 bulb garlic ( chopped finely)
2" ginger ( flattened with knife )
1 cucumber ( cut into thin slices )
1 stalk spring onion ( cut into small pieces )
10 pandan leaves ( optional )
2 tbsp salt
2 tbsp margarine
1 tbsp light soya sauce
2 tbsp dark soya sauce
some oil
some spring onions and red chilli for garnishing ( cut into small pieces)

Preparation
1. Rub the chicken with 2 tbsp salt and leave to marinate for 30 minutes.
2. Heat 3 tbsp oil in saucepan and stir-fry shallots until fragrant.
3. Put 3 cups of rice and water required in rice cooker. Put in slowly the fried shallots, ginger, pandan leave, marganine and the chicken(use tissue to wipe dry) on top of the rice. Do not stir the rice.
4. Cover the rice cooker to cook.



5. When the rice is cooked. Do not take out the chicken immediately as the rice would be sticky when it is just cooked.
6. Wait for about 10-15 minutes.







7. Use a pair of chopsticks to take out the chicken from the rice cooker. Remove any rice grain that sticks to the chicken.
8. Cut the chicken. Garnish with spring onions and cucumber to serve.





Special sauce for Chicken Rice :
Mix 2 tbsp dark soya sauce, 1 tbsp light soya sauce and the chopped garlic in a bowl.

Some people like the taste of a bit of black vinegar in the sauce. You may prefer spicy taste, then add some cut chilli.

＊Note:
1. Make sure the chicken is at room temperature (not directly from freezer).

Long bean rice cooked in rice cooker

Ingredients
3 cups rice ( rice-cooker cup)
300g long bean ( cut into small pieces of 1 cm length)
100g dried prawn ( soaked and lightly pounded)
200g pork belly
4 shallots ( sliced thinly)
1 tsp salt
1 tbsp light soya sauce
dash of pepper
some oil
some spring onions and red chilli for garnishing ( cut into small pieces)

Preparation
1. Boil pork belly for 5 minutes and dish out to cool. Cut into small pieces.
2. Cook 3 cups of rice in rice cooker.
3. Heat 3 tbsp oil in saucepan and stir-fry shallots until fragrant.
4. Add in the dried prawn to stir-fry for 3 minutes. Put in the pork, long beans, salt, pepper and soya sauce and stir-fry to mix well.


5. When the water in the rice cooker boils, add in the fried ingredients to the rice. Do not stir the rice.
6. Cover the rice cooker to cook.








7. When the rice is cooked, use a pair of chopsticks to loosen the rice.
8. Garnish with spring onions and red chilli to serve.

Chinese-style steamed fish

Ingredients
1 threadfin or senangin ( 350g )
1 tomato ( cut lengthwise into 8 pieces)
100g carrot ( shredded)
2 cm ginger ( shredded )
100g spring onions ( cut into two portions - first portion ( cut into 2cm length )for steaming , second portion(cut into small pieces) for garnishing
1/2 chilli ( cut into thin slices)
1 tsp light soya sauce
1/2 tsp black vinegar
1 tbsp shallot oil (1 sliced shallot stir-fried in 1 tbsp oil)
some salt

Preparation
1. Make three diagonal cuts on both sides of the fish with a sharp knife.
2. Rub salt on the whole fish including the stomach.
3. Place the fish in a deep plate. Put in carrot, ginger, tomato and spring onions( the first portion).
4. Mix vinegar, light soya sauce and shallot oil together and pour over the fish.
5. Steam over high flame for 15 minutes.
6. Garnish with the second half portion of spring onions and chilli.
7. Serve hot.

Stir-fry roast pork with leek

Ingredients
250g roast pork ( cut into 1.5cm width and 0.5cm thickness)
100g leek ( sliced diagonally )
2 shallots ( cut into thin slices)
1/2 tbsp oyster sauce
1 tbsp light soya sauce
1/2 chilli ( cut into thin slices )
some oil

Preparation
1. Heat 2 tbsp oil in saucepan and stir-fry shallots until fragrant.
2. Put in the roast pork and stir-fry for 3 minutes.







3. Add in the leek and stir-fry to mix well. Cover to simmer for 5 minutes.
4. Put in the chilli and stir-fry for a while.
5. Dish out to serve.

Simple Popiah

Ingredients
850g yam bean ( 沙葛,shredded)
100g carrot ( cut into very small pieces )
100g french bean ( cut into very thin slices)
200g fish cake ( cut into very small pieces )
50g dried prawn ( soaked and pounded)
20 pcs popiah skin
100 g lettuce ( wash in salt water )
3 eggs
4 shallots ( sliced into thin pieces)
1 tbsp oyster sauce
1 tbsp dark soya sauce
2 tbsp light soya sauce
4 tbsp Hoisin sauce
3 tbsp chilli sauce
1/2 tsp salt
dash of pepper
some oil

Preparation
1. Boil the yam bean in a pot over slow flame for 15 minutes ( without adding water ). Stir from time to time to prevent burning. Dish out onto a strainer.
2. Heat 3 tbsp oil in saucepan and stir-fry the shallots until fragrant.
3. Add the dried prawn and stir fry for 3 minutes.
4. Put in the fish cake, carraot, french bean and oyster sauce to stir-fry.


5. Add in the boiled yam bean, salt, light soya sauce and dark soya sauce and stir-fry to mix well.









6. Put in dash of pepper and mix-well. Dish out to cool.
7. Beat 3 eggs lightly in a bowl. Heat 2 tbsp oil in saucepan and stir-fry the eggs.
8. As you stir-fry the egg, try to break it into small pieces. Alternatively, cut it into smaller pieces after it is cooked.





9. All the ingredients are ready now to wrap the popiah.









10. Put some Hoisin sauce and chilli sauce in the middle of popiah skin.









11. Line two pieces of lettuce at the bottom. Scoop about 3-4 tbsp full of the popiah fillings and put onto the lettuce. Add a little egg before wrapping up the popiah.
12. Serve immediately. The popiah skin will become soggy if it's left aside too long.

Ribs fried with black pepper sauce

Ingredients
300g ribs
50g carrot ( cut into slices)
50g green capsicum ( cut into small pieces )
50g button mushroom ( sliced into thin pieces )
2 shallots ( sliced into thin pieces)
2 tbsp black pepper sauce
2 tbsp light soya sauce
1/2 tbsp dark soya sauce
some oil
dash of salt

Preparation
1. Marinate the ribs with 2 tbsp light soya sauce and dash of salt for 30 minutes.
2. Heat enough oil to shallow fry the ribs for about 5 minutes.
3. Dish up the ribs and leave about 2 tbsp oil in the saucepan.
4. Stir-fry the shallots until fragrant. Put in the ribs, carrot and capsicum to stir-fry.


5. Put in the button mushroom, black pepper sauce, dark soya sauce, salt and 20ml water.
6. Stir fry to mix-well.
7. Cover to simmer for 7 minutes over medium flame.
8. Dish up to serve.

Home-style bitter gourd fried with eggs

Ingredients

250g bitter gourd

3 eggs

2 shallots ( sliced into thin pieces)

1 tbsp oyster sauce

1 tbsp light soya sauce

some salt

some oil

Preparation

1. Slice the bitter gourd lengthwise into 4 pieces and remove seeds and inner white pulp.

2. Cut the bitter gourd into thin slices. Rub the bitter gourd with salt (to remove bitterness). Leave for about 5 minutes and rinse with water to remove the salt.

3. Heat 3 tbsp oil in saucepan and stir-fry the shallots until fragrant.

4. Put in the bitter gourd. Add in 1 tbsp oyster sauce and stir-fry for a while. Cover to simmer over low heat for 7 minutes.

5. Beat the eggs lightly in a bowl. Add in 1 tbsp light soya sauce and mix well.

6. Pour the eggs over the bitter gourd.

7. Leave for a while without stirring for the eggs to cook slightly.

8. Stir fry the whole thing until the "egg portion" turns slightly golden brown.

9. Dish out to serve.

(You are surprised that the bitter gourd doesn't taste bitter at all.)

Green apple chicken

Ingredients
300g chicken breast ( boneless )
2 green apple ( shredded)
1/2 tsp salt
2 tbsp light soya sauce
Thai sweet chilli sauce
some flour to coat the chicken
some oil for deep frying


Preparation
1. Marinate the chicken with salt and light soya sauce for 30 minutes.
2. Heat oil in saucepan to deep fry the chicken.
3. Dust the chicken with flour and deep fry the chicken until both sides are golden brown.





4. Dish out the chicken to cool.
5. Cut the chicken into slices and put on a serving plate.
6. Pour some Thai sweet chilli sauce over the chicken.







7. Put the shredded green apple over the chicken.
8. Pour a little Thai sweet chilli over the green apple and serve.

Pandan chicken

Ingredients
300g chicken thigh flesh ( without bone)
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp tomato sauce
12 pcs pandan leaves
some oil


Preparation
1. Cut the chicken into 1.5" length.
2. Marinate the chicken with oyster sauce, light soya sauce, dark soya sauce and tomato sauce for 1 hour.
3. Divide the chicken into 12 portions.
4. Wrap each portion of chicken with pandan leaf into shape of a triangle.
5. Sealed the triangle with a tooth-pick.



5. Heat enough oil in a saucepan to deep fry the pandan chicken.
6. Deep fry over medium flame for 20 minutes.
7. Dish out on a plate lined with kitchen tissue to remove excess oil.
8. Serve with Thai sweet chilli.