The Everything Rice Cooker Cookbook (22 page)

1. In a small bowl, mix soy sauce, oyster sauce, brown sugar, and water. 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 ground pork (break into small bits) and fry about 8 to 10 minutes until pork turns brown on the surface. Dish out the partially cooked pork and set aside. Leave the remaining oil in the pot.
   

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

4. Add 1 cup water, salt, and pepper. Cover rice cooker and allow the mixture to reach a simmer.
   

5. Once simmering, return partially cooked pork to the pot. Add the sauce and enough water to partially immerse the entire mixture. Stir well, cover the rice cooker, and allow the pork to cook in the simmering mixture for about 20 minutes, stirring occasionally. Switch to Warm if mixture bubbles too vigorously. Keep at Warm before serving with steamed rice.
   

Cooking Tip

Do not allow the pork to remain in the pot to be cooked with the other ingredients, as overcooked pork will be rubbery and tough. Dish out the partially cooked ground pork, continue with the other stages of cooking, and then return the pork to a simmering mixture to completely cook through at lower heat.

Unlike the Ground Pork with
Mushrooms
, in which you could scale up on the quantity and cook more, the vegetables in this dish tend to turn mushy when reheated. Therefore, it is recommended that you cook only enough for just one meal.

1. In a small bowl, mix soy sauce, oyster sauce, brown sugar, and water. 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 ground pork (break into small bits) and fry until pork turns brown on the surface. Dish out the partially cooked pork and set aside. Leave the remaining oil in the pot.
   

3. Add the shallots and fry about 3 minutes until soft. Add the garlic, potatoes, peas, and corn and fry about 5 minutes until aromatic, covering rice cooker occasionally in the process of cooking.
   

4. Add 1 cup water, salt, and pepper. Cover rice cooker and allow the mixture to reach simmer.
   

5. Once simmering, return the partially cooked pork to the pot. Add the sauce and enough warm water to partially immerse the entire mixture. Stir well, cover the rice cooker, and allow the pork to cook in the simmering mixture for about 20 minutes, switching to Warm if mixture bubbles too vigorously. Keep at warm before serving with steamed rice.
   

Toward the end of cooking, drizzle in drops of sesame oil and Chinese cooking wine to add fresh aroma in this dish.

1. Season pork with ginger, Chinese cooking wine, salt, pepper, and corn flour. Set aside.
   

2. In another bowl, mix soy sauce, oyster sauce, brown sugar, and warm water. Set aside as sauce.
   

3. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the pork and fry for about 8 to 10 minutes until pork turns brown on the surface and is partially cooked. Dish out and set aside. Leave the remaining oil in the pot.
   

4. Add the ginger to the pot and fry until fragrant. Then add the sauce, mix well, cover rice cooker, and allow mixture to reach simmer.
   

5. Once simmering, return the pork to the pot, cover the rice cooker, and allow to cook in the simmering mixture for 8 to 10 minutes until pork cooks through, stirring occasionally. Switch to Warm when the mixture bubbles vigorously and when gravy reduces (thickens). Garnish with fried ginger strips.
   

Cooking Tip

There is a tendency for meat slices to stick together during the first few seconds of stir-frying. Some Chinese chefs prefer to stir-fry using chopsticks, as the chopsticks are helpful for separating the meat slices while frying. As a home cook, you can try adding a tablespoon of oil when seasoning the meat slices. This will prevent the slices from sticking together when frying. Remember to reduce the amount of vegetable oil used for frying by the amount added while seasoning the meat.

This is also known as Babi Chin in Nyonya cuisine. Babi means “pork” in Malay.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 3 minutes until soft. Add the garlic and fry about 3 minutes until fragrant. Add coriander seeds and star anise and stir-fry for 1 minute, covering rice cooker occasionally in the process of frying.
   

2. Add the pork, mushrooms, soy sauce, salt, pepper, sugar, and water to the pot. Stir well. Cover rice cooker and bring to a light simmer. When simmering, switch to Warm and simmer for about 2 hours until meat is tender. Stir occasionally.
   

Cooking Tip

You may find fresh pork belly too gelatinous to be cut into neat cubes. Slicing pork is easier when the meat is still slightly frozen. Remember, you do not necessarily need to wait for meat to completely thaw prior to slicing.

This recipe requires overnight preparation to bring out the most intense flavors. As an alternative, Steps 1 through 3 can be done in the morning, and the actual cooking in the evening.

1. Immerse the pork in hot boiling water for 15 minutes. Remove the fat that rises to the top. Dish out the pork and set it on a plate for steaming in Step 2.
   

2. Add water to the rice cooker pot to fill up half the pot, cover, and set to Cook. When the water boils, add the steamer insert that holds the plate of pork (covered with plastic wrap) and steam for 20 to 25 minutes. Remove plate from steamer and set aside the pork to cool.
   

3. When cooled, place the pork, tamarind pulp, salt, brown sugar, and pepper into a zip-top freezer bag. Rub the pork with the other ingredients to coat evenly. Set aside to marinate in the fridge overnight or at least 4 hours.
   

4. Before cooking, drain the marinade from the pork. Slice the pork into thin slices.
   

5. Add about 2 tablespoons oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the pork in batches and fry for 1 to 2 minutes on each side, until pork slices turn brown and cook through. Cover rice cooker while frying. Remove and serve.
   

Cooking Tip

Ready-made tamarind paste (or juice) can be found in Asian supermarkets or ethnic stores such as Vietnamese and Thai markets. Using these can be a time saver, especially when you just need the juice for cooking.

Ketchup gives a sweet and sour aspect to this appetizing pork dish. It can be served with rice and is perfect as a sandwich filler, too.

1. Combine the pork with soy sauce, salt, pepper, and honey. Leave to marinate in fridge for 30 minutes.
   

2. In a separate bowl, combine ketchup, water, and corn flour. Set aside as sauce.
   

3. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the pork and fry about 8 to 10 minutes until browned and partially cooked through. Dish out and set aside. Leave the remaining oil in the pot.
   

4. Add the prepared sauce to the pot, stir well, cover rice cooker, and allow to reach a simmer. Once simmering, return the pork to the pot, cover rice cooker, allow to reach a simmer, and let it simmer for about 8 to 10 minutes. If mixture bubbles too vigorously, switch to Warm and continue to simmer for the remaining 8 to 10 minutes until the pork cooks through and sauce reduces (thickens).
   

Use sukiyaki beef (readily available thinly sliced beef) for this recipe to save time on slicing.

1. Add water to the 4-cup mark in the rice cooker, cover, and set to Cook. When the water boils, add the napa cabbage, blanch 15 seconds (just to soften the leaves for easy wrapping), remove the leaves, and set aside to cool. Drain excess moisture from the blanched cabbage. Leave the water in the rice cooker for steaming.
   

2. Lay the cooled cabbage leaves on a flat surface (use 2 leaves to partially overlay each other and to increase the length of the roll). Place beef slices flat on top of the cabbage, and then place a few enoki mushrooms on the beef (it is okay for the enoki mushrooms to protrude from the end of roll). Roll up the cabbage leaves to enclose the beef (do not fold in the ends), similar to sushi rolling. Set aside on a plate that will fit in the steamer insert or basket.
   

3. With the water remaining in the rice cooker, cover the rice cooker and set to Cook. When the water boils, place the steamer insert or basket that holds the plate of cabbage rolls over the boiling water. Cover the rice cooker and steam for 10 minutes or more until beef cooks through.
   

To add more flavor to the beef stew, about 1 tablespoon of diced bacon can sometimes be added to pre-fry with the onions.

1. Combine beef, corn flour, and salt in a large zip-top freezer bag. Shake to coat beef with flour.
   

2. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the beef and fry for about 8 to 10 minutes until evenly browned on the surface. Dish out and set aside. Leave the remaining oil in the pot.
   

3. Add the onions to the pot and fry about 5 minutes until slightly soft, covering the rice cooker occasionally in the process of frying.
   

4. Return the beef to the pot. Add the carrots, celery, and warm water (enough to partially immerse the beef). Cover and allow mixture to reach a simmer. Once simmering, switch to Warm and continue to simmer 2 hours.
   

Cooking Tip

The flour in this recipe not only “seals” the moisture in the beef, it also helps to thicken the stew. Add about 1 cup peeled and cubed potatoes in Step 4 for further thickening.

If you want to avoid the high carbohydrates in this dish, leave out the potatoes, but increase the quantity of peas by another half cup so the dish remains substantial.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add ground beef (break into small bits) and fry about 8 to 10 minutes until beef turns brown on the surface. Dish out and set aside. Leave the remaining oil in the pot.
   

2. Add the shallots to the pot and fry about 3 minutes until soft. Add the garlic, potatoes, peas, and curry powder and fry about 5 minutes until aromatic, covering the rice cooker occasionally in the process of cooking.
   

3. Add the 2 cups water, salt, and pepper. Cover rice cooker and allow the mixture to reach a simmer.
   

4. Once simmering, return beef to the pot, cover the rice cooker, and allow the beef to cook for about 10 minutes, switching to Warm if the mixture bubbles too vigorously. Keep at Warm before serving with steamed rice.
   

Some supermarkets pre-pack and sell beef based on cooking methods. For example, you may see packaged beef that is labeled “Stew Beef Cubes,” good for stew and slow-cooking; or “Beef Fillets,” good for stir-fries. Keep on the lookout for such labels to make grocery shopping easier.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add beef and fry about 8 to 10 minutes until beef turns brown on the surface. Dish out and set aside. Leave the remaining oil in the pot.
   

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

3. Add the pumpkin, curry powder, coconut milk, and lime leaf. Cover rice cooker and allow the mixture to reach a simmer.
   

4. Once simmering, stir the mixture and then return the beef to the pot. Switch to Warm and allow the beef to simmer 10 to 15 minutes until beef cooks through.
   

5. Remove lime leaf and serve with steamed rice.
   

Do You Know?

Pumpkin seeds are also known as pepitas. These seeds are high in minerals such as manganese, magnesium, and phosphorus. Pumpkin seeds can be roasted and turned into healthy snacks.

This recipe traces back to the similar Malay omelet sandwich called Roti John, which was made by topping a toasted French loaf (Roti) with a fried meat mixture.

1. Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add beef (break into small bits) and fry about 8 to 10 minutes until beef turns brown on the surface. Dish out and set aside. Leave the remaining oil in the pot.
   

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

3. Add all the remaining ingredients except the egg. Fry for about 2 minutes, covering the rice cooker occasionally in the process of frying.
   

4. Add the egg and fry briskly, breaking egg into small bits and mixing well with the spices.
   

5. Return the beef to the rice cooker and continue to fry the mixture for 2 to 3 minutes until beef and egg cook completely. Cover the rice cooker and simmer until mixture is almost dry. Keep at Warm before serving.
   

To ensure good-quality ground beef, buy a chuck steak from the supermarket and grind it at home using a food processor.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add beef (break into small bits) and fry about 8 to 10 minutes until beef turns brown on the surface and almost cooks through, covering rice cooker occasionally in the process of cooking. Dish out and set aside. Leave the remaining oil in the pot.
   

2. Add ½ tablespoon of the butter to the pot, and allow to melt. Add the shallots and fry about 3 minutes until soft. Add the garlic and ginger and fry about 3 minutes until fragrant.
   

3. Add half of the sliced chili, the chili powder, tomato, and remaining butter. Fry for 1 minute, covering the rice cooker occasionally in the process of cooking.
   

4. Return beef to the pot and fry briskly, covering the rice cooker until beef cooks through completely in about 8 to 10 minutes. Garnish with cilantro and remaining sliced chili, then mix well.
   

Cilantro or Coriander?

The leaves of this herb are known as cilantro leaves or coriander leaves or Chinese parsley in different parts of the world. The fruits are called coriander seeds. Both the leaves and the dried seeds are used in a wide range of cuisines.

As a variation, substitute broccoli florets for the peas. However, to ensure consistency in texture and proper bite with the ground beef, cut the broccoli florets to smaller florets or pieces.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add beef and fry about 8 to 10 minutes until beef turns brown. Dish out and set aside. Leave the remaining oil in the pot.
   

2. Add garlic to the pot and fry about 3 minutes until fragrant. Add oyster sauce, water, and pepper; stir well. Cover rice cooker and allow mixture to come to a simmer.
   

3. Once simmering, add the peas, return the beef to the pot, and add salt and pepper to taste. Cover the rice cooker and allow mixture to continue cooking, until beef cooks through and peas become tender in about 8 to 10 minutes, switching to Warm if mixture bubbles too vigorously. Keep at Warm before serving. Garnish with green onion.
   

Similar to soy sauce and sesame oil, oyster sauce is one of the essential Chinese seasonings to stock in the pantry. Oyster sauce is usually sold in bottles, and once opened for use in the kitchen, it is best stored in the refrigerator.

1. Mix oyster sauce and water in a bowl and 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 beef and fry about 8 to 10 minutes until beef turns brown on the surface and almost cooks through. Dish out and set aside. Leave the remaining oil in the pot.
   

3. Add the onions to the pot and fry about 5 minutes until soft. Add the ginger and green onions and fry about 3 minutes until fragrant, covering rice cooker occasionally in the process of frying.
   

4. Add the sauce, return the beef to the pot, and add the pepper. Fry for about 3 minutes, cover the rice cooker, and simmer for about 5 minutes until beef cooks through and sauce reduces (thickens), switching to Warm if the mixture bubbles too vigorously.
   

Do You Know?

Spring onions, green onions, and scallions are not exactly the same, although they come from the same onion family. They are different as they are harvested at different stages of the maturing cycle. Therefore, one might be more pungent than the other (for example, spring onions are more pungent than green onions and green onions are more pungent than scallions).

A constant reminder for you is “always slice beef against the grain.” Doing that puts you one step closer to producing tender beef slices in the finished dish.

1. Combine beef with oyster sauce, soy sauce, sugar, pepper, egg, and corn flour. Marinate for 1 hour in the fridge. Before cooking, drain and reserve about 2 tablespoons of the marinade mixture.
   

2. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add beef and fry about 8 to 10 minutes until beef turns brown on the surface.
   

3. Add the reserved marinade and the water. Cover the rice cooker and continue cooking for about 5 to 8 minutes or more until beef cooks through and sauce slightly reduces (thickens).
   

4. Add basil leaves, mix well, and stir until sauce reduces further, about 3 to 5 minutes.