The Everything Rice Cooker Cookbook (17 page)

Serving Suggestion

Serve with
Mango Chutney
. The chutney adds a fruity sweetness and complements this savory, mildly spiced fish very well.

This is a quick and easy meal to prepare, but an even quicker method of cooking is to rub some extravirgin olive oil on the fish, wrap and seal it tightly in foil, and steam it for about 8 minutes in the rice cooker. Drain excess cooking liquid from the steamed fish before putting it in the bun.

1. If the fish fillets are too long for the buns, slice each fillet in half. Season both sides of the fish with the salt, black pepper, and turmeric, and pat both sides with corn flour. Set aside.
   

2. Cover the rice cooker and set to Cook. When the base is warm, place the buns in the cooker, split-side down, and “toast” for about 1 minute. Remove and set aside.
   

3. Add 1 teaspoon of the butter and the olive oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the fish fillets and fry each side of fish for 3 to 5 minutes until fish completely cooks through (turns opaque), keeping the rice cooker covered while frying.
   

4. Meanwhile, use the remaining 1 teaspoon of butter to slightly butter one half of each bun. Place a slice of cheese on the bun; arrange alfafa sprouts on the cheese.
   

5. Remove pan-fried fish from the rice cooker, place in the prepared bun, and serve.
   

One of the best ways to cook fresh shrimp is to steam them. Steaming will keep the flavors of fresh shrimp intact, unlike boiling, in which the essence of the shrimp is lost to the cooking liquid.

1. Combine the shrimp, salt, pepper, and grated ginger and allow to marinate for 10 minutes.
   

2. Place the marinated shrimp on a plate that will fit in the steamer insert or basket. Sprinkle the red chili and sliced ginger over the shrimp.
   

3. Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook. When the water in the cooker boils, place the steamer insert or basket with the plate of shrimp into the rice cooker, and steam for about 5 minutes, keeping the rice cooker covered.
   

4. Lift up rice cooker lid, gently pour egg white over the shrimp, drizzle the Chinese cooking wine over the shrimp, cover rice cooker, and steam for additional 2 to 3 minutes until shrimp cook through (turn pink).
   

Cooking Tip

Adding egg whites toward the end of cooking is not commonly done by home cooks but is often seen in some Chinese restaurants. Surprise diners with this technique at your table and they'll exclaim, “Wow, how did you do that?” This steamed shrimp dish is very delicious, yet so different.

A ripe and sweet pineapple is ideal for this dish. However, if that's not available, use canned pineapple instead, draining off the syrup before use.

1. Combine the garlic, lemongrass, shallots, chilies, and belacan in a food processor and blend into a paste.
   

2. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the paste and fry about 5 to 8 minutes until fragrant, covering the rice cooker occasionally in the process of frying.
   

3. Stir in the tamarind juice, tomatoes, curry powder, brown sugar, and water. Cover the rice cooker and allow it to come to a simmer.
   

4. Once simmering and the gravy starts to reduce, lift up the rice cooker lid, add the shrimp and pineapples, and cook for about 10 to 12 minutes until the shrimp cook through (turn pink), covering the cooker occasionally in the process of cooking. Serve with steamed rice.
   

Cooking Tip

In a bowl, soak the tamarind pulp in warm water for 10 minutes, squeezing the pulp gently several times while the pulp is soaking to extract the flavor. Stir to mix, and then strain the tamarind liquid, discarding the pulp and seeds.

This recipe works best with live shrimp, which you can buy from the fishmonger in Asian supermarkets.

1. In a large bowl, combine the shrimp in the Chinese cooking wine. Set aside for 20 minutes in the fridge to marinate.
   

2. Add the 3 cups water to the rice cooker pot. Cover the rice cooker and set to Cook. When the water in the cooker boils, add the ginger slices and shrimp. Cover the rice cooker and bring shrimp to a simmer until they cook through (turn pink). Dish out the shrimp and set aside.
   

3. Add the gojiberries, cover the rice cooker, and bring the broth to a simmer. Once simmering, remove impurities switch off the rice cooker. Ladle the broth and gojiberries over the shrimp and serve.
   

You can substitute fresh cherry or plum tomatoes for the canned tomatoes in this recipe. Sun-dried tomatoes work as well.

1. Add the oil to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 5 minutes until shallots turn soft.
   

2. Add the tomatoes, curry powder, and chili flakes and fry for about 3 minutes, covering the rice cooker occasionally in the process of frying.
   

3. Add the grated ginger, garam masala, salt, and water. Cover rice cooker and allow to come to a simmer.
   

4. Once simmering, add the shrimp, mix well, and cook for about 8 to 10 minutes until the shrimp cook through (turn pink) and the gravy slightly reduces. Dish out and serve.
   

Basil has a strong flavor and is perfect for different cuisines. It matches well with Chinese flavorings and some common Indian spices.

1. Add ½ tablespoon of the butter to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and fry for about 5 minutes until onions turn soft.
   

2. Add the garlic and cumin seeds and stir-fry for 1 to 2 minutes, until fragrant, covering the rice cooker occasionally in the process of frying.
   

3. Add the tomatoes, brown sugar, and water. Cover the rice cooker and allow to come to a simmer.
   

4. Once simmering, stir in remaining butter, basil, and shrimp. Mix well, and cook for about 8 to 10 minutes until the shrimp cook through (turn pink) and the gravy slightly reduces. Serve with steamed rice.
   

Cumin

Cumin is usually seen in two forms: whole (in the form of small seeds) and ground. Its nutty and peppery flavor plays an important role in Mexican, Indian, and Middle Eastern cuisine.

This is an easy and healthy curry. Ladle it over noodles or simply serve with steamed rice.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and fry for about 5 minutes until onions are soft.
   

2. Add peppers, mushrooms, and shrimp and stir-fry for about 5 to 8 minutes, until the shrimp cook through (turn pink), covering the rice cooker occasionally in the process of cooking. Dish out the vegetable-shrimp mixture to a large bowl and set aside. Leave the remaining oil in the pot.
   

3. Add the curry powder to the pot and stir-fry for about 1 minute. Stir in the coconut milk and water. Cover rice cooker and bring to a simmer.
   

4. Once simmering, add salt to taste, switch rice cooker to Warm, lift up rice cooker lid, and return vegetable-shrimp mixture to the pot. Stir gently, cover rice cooker occasionally, and allow coconut milk mixture to simmer for about 5 to 8 minutes until gravy thickens.
   

Storage Tips

Once canned coconut milk is opened, it can be kept in an airtight container in the refrigerator up to 1 week. It is recommended that you use up the remaining coconut milk as soon as possible, since the high fat content makes it turn rancid quickly.

Serve this curry with Cucumber Raita (see Make Your Own
Cucumber Raita
) and steamed rice.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and fry for about 5 minutes until onions are soft.
   

2. Add the garlic, ginger, cumin, turmeric, paprika, and chili flakes and fry for 3 minutes, covering rice cooker occasionally in the process of cooking.
   

3. Add the tomatoes, coconut milk, and salt. Cover rice cooker and bring to a simmer.
   

4. Once simmering, slightly tilt the rice cooker lid and continue to simmer for 6 to 8 minutes. Add the shrimp and cilantro. Stir and simmer for about 5 minutes until shrimp cook through (turn pink), covering rice cooker occasionally in the process of cooking.
   

5. Stir in lemon juice before serving.
   

As a variation, try adding other fresh or frozen green vegetables such as zucchini, green peas, and snow peas.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and fry for about 5 minutes until onions are soft.
   

2. Add the kaffir lime leaf, curry paste, and garlic and stir well for about 1 minute. Add coconut milk, fish sauce, stock, brown sugar, and salt. Cover rice cooker and bring to a simmer.
   

3. Once simmering, add the bell peppers, green beans, and tofu. Cover rice cooker and continue to simmer for 6 to 8 minutes, switching to Warm if mixture bubbles too vigorously.
   

4. Add the shrimp, cover rice cooker, switch back to Cook if necessary, and bring to simmer again until shrimp cook through (turn pink) in about 8 to 10 minutes. If simmering starts before 8 minutes, stir and switch to Warm and continue cooking the shrimp for the remaining 8 to 10 minutes.
   

5. Stir in lime juice and cilantro before serving.
   

Cooking Tip

For a spicier curry, use an additional teaspoon of Thai green curry paste and top with seeded and finely sliced Thai red chili pepper.

Add small wedges of seeded red, yellow, and green peppers with the peas and pineapples while cooking this dish to provide color and variety.

1. Mix the ketchup, brown sugar, and water in a bowl. Set aside as sauce.
   

2. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shrimp and fry about 8 to 10 minutes until shrimp cook through (turn pink). Dish out and set aside. Leave the remaining oil in the pot.
   

3. Add the shallots to the pot and fry about 3 minutes until soft.
   

4. Add the ginger, peas, and pineapple, and stir-fry for 2 to 3 minutes, covering rice cooker occasionally in the process of cooking.
   

5. Add prepared sauce mixture; stir well. Add salt and pepper to taste, cover rice cooker, and bring to slight simmer.
   

6. Once simmering, switch to Warm, return shrimp to the pot, and stir well to coat the shrimp with the sauce.