Shortcut "Paella" in rice cooker

Ingredients
250 boneless chicken breast (cut into slices)
250 shrimp (peeled and deveined)
1 cup broccoli
1 tomato (diced)
1 large onion (cut into small pieces)
2 cloves garlic (chopped)
5 big mushrooms (soaked and cut into small pieces)
4 cups rice (rice cooker measuring cup) rice
8 cups water (amount depending on type of rice used, I used brown rice)
4 tbsp olive oil
1 tbsp oyster sauce
2 tbs light soya sauce
1 tbsp cornflour
1/2 tbsp turmeric powder
1 tbsp parsley flakes
salt and pepper to taste

Preparation

1. Marinate chicken with cornflour and light soya sauce. 

2. Marinate the shrimp with light soya sauce.

3. Heat olive oil in saucepan. Saute onion and garlic until fragrant. Put in the chicken to fry. 

4. Add in mushroom, tomato, rice, salt, light soya sauce, oyster sauce, pepper and turmeric powder and continue to fry for 1/2 minute.

5. Add in water and bring to boil. Taste and add more salt and pepper if necessary.

6. Transfer to rice cooker to cook.

7. Check from time to time to see if the rice is about to cook. Just before the water dries up, add in the shrimps and broccoli. 

8. When the rice is cooked, let it stay in "keep warm" mode for about 5-10 minutes. Stir in the parsley flakes before dish out to serve.

Simple belachan Fried brown rice

Ingredients

3 cups overnight brown rice

150g lean meat (shredded and marinated with 1 tbsp cornflour and 1 tbsp light soya sauce)

1 small carrot ( shredded)

100g french bean ( cut into small pieces)

2 eggs (beaten)

2 tbsp dried prawn ( soaked and pounded lightly)

2 tbsp light soya sauce

1 tbsp oyster sauce

1 tsp belachan powder

pinch of salt

dash of pepper

2 shallots ( sliced)

oil

Preparation

1. Marinate meat with 1 tbsp cornflour and 1 tbsp light soya sauce.

2. Heat 1 tbsp oil in pan and swirl to coat. When the pan is hot, add egg and scramble it. Remove and set aside when egg is cooked.

3. Heat 3 tbsp oil in pan and stir fry shallot until fragrant. Add in dried prawn to stir fry for while.

4. Put in meat to stir fry, followed by the carrot and french bean.

5. Add in brown rice and spread it evenly on top of the other ingredients (Do not mix). Cover to simmer over medium low flame for 3 minutes ( This is because overnight brown rice is very hard and dry).

6. If the brown rice is freshly cooked, omit No5.

7. Add in oyster sauce, light soya sauce, salt, pepper and belachan powder. Stir fry over high flame for about 5 minutes.

8. Return the scrambled egg and stir fry to mix well.

9. Dish up to serve.

Fish fillet bitter gourd bee hoon soup

Ingredients

150g fish fillet ( seasoned with 1 tsp light soya sauce)

1/2 bitter gourd (150g, cut into thin slices)

1 tomato ( cut into wedges)

1 small bundle bee hoon ( for serving 2 )

1 shallot (cut into thin slices)

1 tbsp oil

5 slices ginger

1/2 tsp salt

1 tbsp light soya sauce

Preparation

1. Heat 1 tbsp oil in pan and stir fry shallot until fragrant.

2. Add in 1 litre water, ginger slices, salt and bring to boil.

3. Put in the tomato and bitter gourd. Cover to boil over medium flame for 5 minutes.

4. Add in 1 tbsp light soya sauce. Stir before putting in the bee hoon and fish fillet.

5. Bring to boil. Turn off the flame when fish is cooked and bee hoon is tender.

6. Serve hot.

Rendang rice dumpling

Ingredients :
500g glutinous rice
1 tbsp turmeric powder

1 tsp salt

1/2 tbsp lemon juice

1 tbsp light soya sauce

1 tbsp oyster sauce

3 tbsp oil

3 shallots (sliced thinly)

1 1/2 cup water ( or 1 cup water + 1/2 cup coconut milk)
500g rendang beef ( for fillings)

30 pcs bamboo leaves ( soaked, washed and drained dry)

some strings

Preparation

1.Wash and soak glutionous rice with turmeric powder, salt and lemon juice for 1 hour.

2. Heat 3 tbsp oil in saucepan and fry the shallots till fragrant.

3. Put in the glutionous rice, oyster sauce, light soya sauce and fry to mix well.

4. Add in 1 1/2 cup water and bring to boil. Stir constantly to make sure that the glutinous rice does not stick to bottom of the pot.

5. Cook over medium flame until the water is fully absorbed.

6. Set aside to cool.

7. Take 2 pcs of bamboo leaves (with rough surfaces facing each other) and fold into a cone shape.

8. Put in 2 tbsp rice, followed by the fillings and then top with another 2 tbsp rice. Wrap and tie the rice dumpling as follows:

9. Put the dumplings in a big pot of boiling water (fully immersed). Cover to boil for 1 - 1 1/2 hours. Hang up the dumplings to drain dry.

10. Cool for about 5 minutes and serve.

Spicy sambal fried mee

Ingredients

200g mee ( for 2-3 persons )

1 pc fish cake ( cut into thin slices )

50g ikan billis

200g cabbage ( cut into rectangular pcs )

100g green vegetable ( cut into 2" lengths )

1/2 red chilli ( for garnishing )

1 shallot ( cut into thin slices )

1 tbsp sambal chilli ( if you prefer spicy )

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tbsp dark soya sauce

pinch of salt

some oil

Preparation

1. Heat 3 tbsp oil in saucepan. Stir-fry shallot until fragrant and put in the ikan billis to fry for a while.

2. Add in the sambal chilli to the ikan billis and stir fry.

3. Put in the cabbage and fish cake. Add in 50 ml water and stir fry  to mix well.

4. Put in the mee,  green vegetables, oyster sauce , light soya sauce, dark soya sauce and salt.

5. Stir fry to mix well. Add a little water if it's too dry. Cover and cook for 2-3 minutes.

6. Dish out and garnish with red chilli to serve.

Stir-fry "Fried pancake" with mixed vegetables

Ingredients

20g dried mushroom (soaked and cut into thin slices )

5g black fungus ( soaked and cut into thin slices )

20g dried prawn ( soaked )

50g brussel sprouts/ cabbage( cut into thin slices)

50g carrot ( cut into thin strips )

2 shallots ( cut into thin slices)

1 cup all purpose flour

1/3 cup hot water

40ml cold water

1 tbsp oyster sauce

1 tbsp light soya sauce

pinch of salt

dash of pepper

some oil

Preparation

1. Add 1/3 cup hot water to the flour slowly. Stir as you add in the water.

2. Add in 40 ml cold water and knead until a smooth dough is formed. Set aside for 30 minutes.

3. Divide the dough into two portions. Roll each portion into very thin sheet.

4. Heat up a non-stick saucepan. WITHOUT oil, cook the pancake.

5. Turn over to cook the other side. Make sure both sides are cooked.

6. Cool and cut the pancake into rectangular shapes. Set aside.

7. Heat up 3 tbsp oil in saucepan and stir fry the shallot until fragrant. Add in the dried prawn and stir fry for a while.

8. Put in the mushroom, black fungus, carrot, brussel spouts, oyster sauce, light soya sauce, salt and pepper. 

9. Add in 20 ml water and stir fry for 5 minutes.

10. Add in the pancake and stir fry for 3 minutes. 

11. Dish out to serve.

Chinese rice dumplings

Ingredients A:
500g pork belly ( cut into rectangular pieces)
150g chinese mushroom ( soaked and cut into quarters)
25 pcs dried oyster ( soaked)
15 pcs chestnuts ( soaked and halved)
2 tbsp oyster sauce
2 tbsp soya sauce
2 tbsp dark soya sauce
1/2 tsp salt
dash of pepper
2 tsp five spice powder
5 shallots (sliced thinly)
1 tbsp chopped garlic
some oil

Ingredients B:
l kg glutinous rice
4 tbsp oil
2 tbsp soya sauce
2 tbsp dark soya sauce
1 tbsp salt
5 shallots (sliced thinly)

50 pcs bamboo leaves ( soaked, washed and drained dry)
some strings

Preparation
1. Heat 6 tbsp oil in kuali and fry the shallot and garlic till fragrant.
2. Add in the meat, mushroom, oyster, chestnut and stir-fry.
3. Add in the salt, soya sauce, oyster sauce, dark soya sauce, pepper and five spice powder and fry till meat is cooked.
4. Taste and add more salt or soya sauce if necessary.
5. Dish up and leave aside.

6. Heat about 4 tbsp oil in kuali and fry shallot until fragrant.
7. Add in the rice, soya sauce, dark soya sauce and salt.
8. Stir-fry over low fire to mix well.
9. Dish up into a pot.






10. Take 2 pcs of bamboo leaves (with rough surfaces facing each other) and fold into a cone shape.

11. Put in 2 tbsp rice, followed by the fillings(meat,mushroom,oyster and chesnut) and then top with another 2 tbsp rice.

12. Wrap and tie the rice dumpling as follows.
13. Put the rice dumplings in a big pot of boiling water (fully immersed) and boil for 4 1/2 to 5 hours.

14. Hang the dumplings up to drain dry.

15. Cool for 5 minutes and serve.

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.