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.

Spicy French bean with Taugua and Ikan bills

Ingredients

150g minced pork

50g dried ikan bilis
100g French bean

2pcs tau gua ( cut into small rectangular shapes )
1 tbs fermented black bean

1 shallot ( cut into slices )

1 red chilli ( cut into slices )

1 tbsp light soya sauce

2 tbsp corn flour

1 tbsp oyster sauce

1 tbsp sugar

pinch of salt

some oil

Preparation

1. Slice french bean and steam for 10 minutes in steamer. (Can be done over rice cooker while cooking rice.)
2. Marinate the minced pork with 2 tbsp corn flour and 2 tbsp light soya sauce.

3. Heat enough oil in saucepan to deep fry the tau gua. Fry the tau gua until golden brown. Dish up onto a plate.

4. Put in the ikan bilis to fry over medium flame. Stir fry until the ikan bilis turns brown and crispy.

5. Dish up the ikan bilis.

6. Remove the excess oil , leaving about 2 tbsp oil in the saucepan.

7. Put in the sliced shallot and stir fry until fragrant. Add in the minced pork and stir fry until it is cooked. Return the tau gua, ikan bilis together with red chilli and french bean to the saucepan. 

8. Add in black bean, oyster sauce, sugar, light soya sauce.

9. Stir fry over high flame to make sure the ingredients are well mixed .

10. Dish up to serve.

Sambal Chilli Potato with Chicken

Ingredients

250g lean meat, cut into thin slices

3  medium size potatoes, cut into slices

2  shallots, cut into slices

2 tbsp corn flour

1  tbsp light soya sauce

1 tbsp oyster sauce

1 1/2 tbsp sambal chili paste

Preparation

1. Marinate chicken with corn flour and light soya sauce.

2. Heat oil in saucepan. Deep-fry the sliced potatoes until cooked . Dish out the cooked potatoes and pour out the excess oil, leaving 1 tbsp oil in the saucepan.

3. Put the shallots into the saucepan and sauté until fragrant. Add in the chicken and stir-fry to cook.

4. Put in the potatoes, sambal chilli paste, oyster sauce and light soya sauce. Stir fry the potatoes and chicken with samba chilli until well mixed. Cover the saucepan and simmer for 3 minutes.

5. Dish up and serve .