The Everything Rice Cooker Cookbook (26 page)

Cooking Tip

Finely minced garlic, compared to thinly sliced garlic or whole cloves, releases a lot more flavor for marinating purposes. In order to release full flavor for marinating, try crushing the garlic, then mincing it.

Slice the butternut squash into smaller cubes to reduce cooking time.

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, garlic, ginger, butternut squash, and cumin seeds. Fry for 3 to 5 minutes, until shallots and butternut squash turn slightly soft, covering rice cooker occasionally in the process of cooking.
   

2. Add the water and pepper. Mix well, cover rice cooker, and allow butternut squash to cook for about 8 to 10 minutes until tender, switching to Warm if the moisture begins to dry off.
   

3. Once the butternut squash becomes tender, add the tofu and ½ tablespoon cilantro. Gently mix well and cover rice cooker for about 1 minute. Garnish with remaining cilantro before serving.
   

As a variation, you can use soybean sprouts instead of mung bean sprouts in this recipe.

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 slightly soft.
   

2. Add the ginger, turmeric, cumin, chili flakes, butter, salt, and pepper. Fry about 5 minutes until fragrant, covering rice cooker occasionally in the process of frying.
   

3. Add the tofu, water, and bean sprouts. Mix well, cover rice cooker, and allow to reach a simmer.
   

4. Once simmering, switch to Warm and cook about 5 to 8 minutes until mixture is almost dry.
   

You can add ½ cup mashed white beans (canned) while mashing the tofu to make the patties more substantial.

1. In a large bowl, mash the tofu with a fork until thick and pasty.
   

2. Combine shallots, ginger, turmeric, cumin seeds, Worcestershire sauce, salt, and pepper in a food processor and blend to a smooth texture.
   

3. Mix blended mixture into mashed tofu. Add egg and corn flour into the mixture. Mix with your fingers until evenly combined and mixture is sticky and holds together. Drain excess liquid. Form into patties and set aside.
   

4. Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the patties (in batches), and fry each side for about 3 minutes or until browned. Cover rice cooker while frying. Repeat with the remaining oil and patties.
   

Steamed napa cabbage can never be tasteless and bland when savory ham combines with the sweetness of the cabbage. Substitute deli ham for the Canadian bacon if preferred.

1. Fill the rice cooker pot with water to about the 4-cup mark. Cover and set to Cook.
   

2. Stir the oyster sauce and warm water in a bowl. Set aside as sauce.
   

3. Assemble the cabbage leaves on a plate that fits into the steamer insert or basket, layering Canadian bacon strips among and in between the blanched cabbage leaves. Pour the sauce over the cabbage.
   

4. When the water in the rice cooker boils, place the steamer insert or basket that holds the plate of cabbage into the rice cooker. Steam, with the rice cooker covered, for 10 to 12 minutes or more, until the leaves soften.
   

The ends of the pea pods may be fibrous. Prior to using, trim off the tips at both ends of the pod.

1. Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, fry the minced garlic about 3 minutes until fragrant.
   

2. Add the mushrooms and fry about 2 to 3 minutes, stirring and covering the rice cooker occasionally in the process of frying.
   

3. Add snow peas and continue frying for 2 to 3 minutes, adding the water gradually. Cover rice cooker occasionally in the process of frying.
   

4. Add the green and red bell peppers, mix well, and fry for 3 to 5 minutes, covering rice cooker occasionally in the process. Add salt and white pepper to taste and serve.
   

Eggplant is known as aubergine or brinjal in different parts of the world.

1. Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook.
   

2. Meanwhile, stir the soy sauce, sesame oil, and hot water in a bowl. Set aside as sauce.
   

3. Arrange the eggplant slices, cut-side up, evenly across a plate that fits in the steamer insert or basket. Top with the grated ginger.
   

4. When the water in the rice cooker boils, place the steamer insert or basket that holds the plate of eggplant into the rice cooker. Steam, with the rice cooker covered, for 10 to 15 minutes or more, until the eggplant softens and cooks through.
   

5. Drizzle the sauce over the steamed eggplant before serving.
   

Cooking Tip

Eggplant is known for its ability to absorb oil during cooking and may turn out greasy if cooked the wrong way. Steaming is definitely a healthy method of cooking eggplant.

This dish is often referred to as Lo Han Chai, and is also known as Buddha's Delight. If you are strictly vegetarian, replace the oyster sauce with a vegetarian version, or simply omit it.

1. Mix oyster sauce, brown sugar, and ½ cup warm 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 salted soybeans and fry about 3 minutes until fragrant.
   

3. Add the cabbage, followed by mushrooms and tofu, and mix well. When cabbage softens, stir in the sauce mixture, mix well, cover rice cooker, and allow to reach a simmer.
   

4. Once the mixture is simmering, switch to Warm and simmer, covered, for about 15 or more minutes until vegetables and mushrooms soften, adding water (adjust accordingly from 1 cup) if mixture is too dry. Stir occasionally.
   

5. Stir in vermicelli and simmer for another 2 to 3 minutes. Add salt and pepper to taste before serving.
   

This recipe is adapted from the classic Szechuan dish Four-Season Long Beans, or Szechuan Sautéed Long Beans. In the original recipe the long beans are deep-fried. This version eliminates the deep-frying, making it easier to prepare at home.

1. Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the garlic and ginger and fry about 3 minutes until fragrant.
   

2. Add the ground pork (break up into smaller bits) and fry for 8 to 10 minutes until browned and cooked through. Dish out and set aside. Leave the remaining oil in the pot.
   

3. Add the long beans to the pot and fry for 5 to 8 minutes until soft and tender, covering rice cooker occasionally in the process of frying.
   

4. Return the pork to the pot and fry with the long beans for additional 2 to 3 minutes. Add the green onions and mix well before serving.
   

This dish is typically made by stir-frying cabbage and Chinese dried shrimp. Because the dried shrimp may not be readily available, this recipe substitutes shallots and slightly caramelizes them for extra flavor.

1. Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, fry shallots about 3 minutes until slightly caramelized.
   

2. Add the garlic and cabbage and fry for 3 to 4 minutes until cabbage slightly softens, covering rice cooker occasionally in the process of frying. Add salt and white pepper and mix well.
   

3. Add the water, cover rice cooker, and allow to simmer for 10 to 15 minutes, until cabbage softens further and is cooked through. Switch to Warm if mixture starts to dry out too quickly.
   

If you do not want to bite on thin slices of ginger while enjoying this dish, substitute grated ginger.

1. Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the scallops and fry each side, with rice cooker covered, for 1 to 2 minutes until scallops are cooked through (fully whitened). Dish out and set aside. Leave the remaining oil in the pot.
   

2. Add the asparagus and sliced ginger to the pot and fry for about 2 to 3 minutes.
   

3. Add the water and allow asparagus to simmer until tender, stirring and covering rice cooker occasionally. Add salt and white pepper to taste.
   

4. Return the scallops to the pot and mix well with the asparagus before serving.
   

This dish can be made into another popular dish known as Lontong, which is essentially the curry vegetables with ketupat (rice cakes) added.

1. Drain the chilies and combine them with the shallots, garlic, ginger, and curry powder in a food processor. Grind to create a smooth curry paste and set aside.
   

2. In a small bowl, mix ½ cup coconut milk with the vegetable stock and set aside.
   

3. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the tofu and slightly fry about 5 to 8 minutes until brown on both sides. Remove and cut into smaller bite-sized pieces. Leave the remaining oil in the pot.
   

4. Add the curry paste to the pot and fry about 3 minutes until fragrant. Add the mixture of coconut milk and stock, cover rice cooker, and bring to a slight simmer.
   

5. Once simmering, add the long beans, carrots, cabbage, browned tofu, and 2 cups water and bring to a boil.
   

6. Once boiling, add remaining 1 cup water, switch to Warm, and simmer for about 12 to 15 minutes until vegetables are just tender but still firm.
   

7. Add remaining coconut milk and continue to simmer for about 5 minutes.
   

8. Remove from heat and garnish with hard-boiled eggs.
   

Cooking Tip

For a more authentic version of this dish, galangal (Thai ginger) should be used. Galangal is aromatic and more pungent than ginger. This recipe has been adapted to the ingredients that are readily available in most supermarkets.

Quite simply, Aloo means potatoes, and Gobi means cauliflower. This is a popular dish in Indian cuisine. It is best served with basmati rice or Indian roti (bread).

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.
   

2. Add the ginger and garlic and continue frying about 3 minutes.
   

3. Add the cubed potatoes and blanched cauliflower florets, followed by tomatoes, cumin seeds, garam masala, chili powder, and turmeric. Mix to ensure that the potatoes and cauliflower are well coated with the spices and fry about 5 to 8 minutes. Cover rice cooker occasionally in the process of frying.
   

4. Stir in the water, cover rice cooker, and bring to a simmer. Add salt and pepper to taste.
   

5. Once simmering, switch to Warm and continue to cook for about 10 to 12 minutes until cauliflower becomes tender and potatoes start to turn soft and able to break up easily. Add cilantro and mix well before serving.
   

To keep this recipe as simple as possible, you could use only one kind of vegetable, either the cabbage or the cauliflower, and just use more of it.