The Everything Rice Cooker Cookbook (6 page)

Benefits of Cabbage

The antioxidants in cabbage are considered indirect antioxidants. Indirect antioxidants stimulate the body's natural antioxidant systems and act as a defense mechanism, triggering long-lasting effects on free radicals.

An alternative fuss-free way of blanching whole cabbage leaves is to leave them immersed for 5 to 8 minutes in a deep bowl of hot water until the leaves soften.

1. Mix oyster sauce, water, salt, and pepper in a bowl.
   

2. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add mushrooms and celery and fry for 2 to 3 minutes until the vegetables become tender, covering rice cooker occasionally in the process of frying.
   

3. Add the oyster sauce mixture, cover the rice cooker, and simmer for about 1 minute until sauce reduces completely. Dish out and set aside to cool.
   

4. Mash the tofu in a deep mixing bowl. Add the cooked mushrooms and celery and the corn flour, and mix well. Drain final mixture thoroughly.
   

5. Lay the cooled cabbage leaves on a flat surface (you can use 2 leaves so they partially overlap each other to increase the length of the roll). Spoon 1 to 2 tablespoons of tofu mixture onto the cabbage leaves (1 tablespoon for 1 leaf, 2 tablespoons for overlapped leaves). Fold up the edges and roll up the cabbage leaves to enclose the tofu mixture. Place the cabbage rolls on a plate that fits into the steamer insert or basket. Cover the cabbage rolls with plastic wrap to prevent excess condensation during steaming.
   

6. Clean out the rice cooker and wipe dry. Add water to the rice cooker to about the 3-cup mark. Cover the rice cooker and set to Cook. When the water in the rice cooker boils, place the steamer insert or basket that holds the tofu cabbage rolls over the boiling water. Cover the rice cooker and steam for 5 minutes.
   

7. When ready to serve, slice up the rolls into smaller pieces.
   

This curried custard, known as Ho Mok Pla in Thailand, can be served either as an appetizer or as a snack. Made from fish, or sometimes seafood, the custard is steamed in little “cups” made from banana leaves. To make a fuss-free version at home, small ramekins can be used to steam the fish custard.

1. Add water to rice cooker, cover, and set to Cook. When the water boils, add the cabbage, blanch about 20 seconds (just to soften the leaves), remove, and set aside to cool. Leave the water inside the rice cooker for steaming later.
   

2. Slightly blend chili, curry powder, kaffir lime leaves, egg, coconut milk, fish sauce, and corn flour in a food processor.
   

3. Line each ramekin with cabbage and place fish chunks into each ramekin.
   

4. Gently pour the curry mixture over the fish, allowing for a little expansion space at the top of the ramekin. Place the filled ramekins on a steamer insert or basket.
   

5. Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook. When the water boils, place the steamer insert or basket that holds the bowls of fish custard into the rice cooker. Cover the rice cooker and steam for about 15 minutes until the fish cooks through and the curry gravy has set into a custard-like consistency.
   

Kaffir Lime

Kaffir lime and kaffir lime leaves are almost indispensable in Thai cooking and cannot be substituted with other kinds of citrus. The leaves impart a sweet, lemony scent and a unique flavor to many soups, salads, curries, and stir-fried dishes in Thai cuisine. You can find these leaves in ethnic or specialty Thai and Vietnamese grocery stores, some Whole Foods locations, and also on the Internet.

Substitute fresh ripe tomatoes for the canned if you wish, depending on what you have on hand and what is in season.

1. Add 2 cups of the water into the rice cooker pot, cover, and set to Cook. When the water boils, add the cabbage and tomatoes, stir well, and continue to cook for about 5 minutes.
   

2. When the soup starts to boil vigorously, switch the rice cooker to Warm and add the remaining 2 cups water. Stir well.
   

3. Switch back to the Cook setting and allow to return to a boil. Once boiling, switch to Warm, cover the rice cooker, and simmer for about 15 to 20 minutes until cabbage becomes tender. Add salt and pepper to taste. Keep at Warm and garnish with oregano before serving.
   

Cooking Tip

Lycopene, found in tomatoes, is a phytochemical with antioxidant properties that maintains and supports healthy cells. Lycopene is insoluble in water. It can only be dissolved in organic solvents and oils. Therefore, when you lightly sauté tomatoes in oil, you receive more health benefits because the lycopene is released.

Do not overcook the spinach. Add it in last, when the soup is just about ready to be served.

1. Mix the ground pork with salt, pepper, sesame oil, and corn flour. Leave to marinate while preparing the rice cooker for the soup.
   

2. Add the water to the rice cooker pot, cover, and set to Cook. When the water boils, make little balls out of the marinated pork and add to the rice cooker.
   

3. Add the mushrooms, cover the rice cooker, and allow to boil for 15 minutes.
   

4. When the soup is bubbling vigorously, switch to Warm and allow to cook for 15 minutes until pork cooks through. Add salt and pepper to taste, stir in the spinach and tofu, and allow to simmer for about 5 minutes with the rice cooker covered. Serve warm.
   

If you prefer more crunch to the bean sprouts, simmer the soup for only 5 minutes after adding the sprouts to the pot.

1. 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 2 to 3 minutes, covering rice cooker occasionally in the process of frying.
   

2. Add the tomatoes and fry for another 2 to 3 minutes, covering rice cooker occasionally in the process of frying.
   

3. Add the water and cover the rice cooker. When the soup starts to boil vigorously, switch the rice cooker to Warm, add the bean sprouts, stir well, and allow the soup to simmer, covered for about 10 minutes. Serve warm.
   

Egg whites are usually mixed with the ground pork when seasoning and marinating Chinese meatballs. The egg whites bind the meat mixture and give a smooth texture to the meatballs.

1. Mix the ground pork with salt, pepper, ginger, sesame oil, and corn flour in a bowl. Leave to marinate while preparing the rice cooker for the soup.
   

2. Add the water to the rice cooker, cover, and set to Cook. When the water boils, add the napa cabbage, cover the rice cooker, and cook for 3 to 5 minutes until mixture returns to a boil.
   

3. When soup mixture boils, make little balls out of the marinated pork and add them to the soup. Add the enoki mushrooms, cover the rice cooker, and allow to boil for about 10 minutes.
   

4. When the soup is bubbling vigorously, switch to Warm and allow to cook for about 15 to 20 minutes until pork cooks through. Add salt and pepper to taste. Serve warm.
   

This soup is a popular Chinese home-cooked meal since it is nutritious and easy to prepare. Fresh corn on the cob works best in this soup.

1. Add the water into the rice cooker pot, cover, and set to Cook.
   

2. When the water boils, add the chicken, corn, and carrots, then cover the rice cooker and return to a boil.
   

3. When the soup starts to boil vigorously, switch the rice cooker to Warm and allow to simmer for about 2 hours. Add salt to taste.
   

Daikon adds a natural sweetness to this soup. You can substitute carrots or use a mixture of each.

1. Add the water to the rice cooker pot, cover, and set to Cook. When the water boils, add chicken, daikon, and ginger. Cover the rice cooker and return to a boil.
   

2. When the soup starts to boil vigorously, switch the rice cooker to Warm and allow to simmer for about 2 hours. Add salt to taste.
   

Cooking Tip

To get clear chicken soup, you can parboil the chicken first by immersing in a pot of boiling water for about 5 to 8 minutes to remove part of the fat. Alternatively, you can boil the chicken in the rice cooker for about 5 to 8 minutes with the rice cooker covered and discard the first change of cooking liquid.

Which kind of dried seaweed to use in this soup is up to your personal preference. You can use Chinese dried seaweed or Korean dried kelp. In either case, make sure you read the directions on the package to know how much to use.

1. In a bowl, mix the ground pork with the salt, pepper, ginger, sesame oil, and corn flour. Leave to marinate while preparing the rice cooker for the soup.
   

2. Add the water to the rice cooker pot, cover, and set to Cook.
   

3. When the water boils, make little balls out of the marinated pork and add to the soup. Add the mushrooms, cover the rice cooker, and allow to boil for about 10 minutes.
   

4. When the soup is bubbling vigorously, switch to Warm, add the seaweed, and allow to cook for 20 minutes until pork cooks through. Add salt and pepper to taste. Serve warm.
   

Seaweed and Nutrition

Seaweed is nutritious, as it contains high amounts of B vitamins and minerals such as iodine. It is easy to incorporate seaweed in your cooking, since most dried seaweeds require only brief soaking and cooking.

In Chinese supermarkets you can find black fungus in the dried goods section; hot bean paste with other bottled Chinese sauces; fresh bamboo shoots in the produce section; and canned bamboo shoots with other canned products. Or you can order all these ingredients online.

1. In a bowl, combine the pork, Chinese cooking wine, corn flour, salt, and pepper. Leave to marinate while preparing the rice cooker for the soup.
   

2. Add the water or mixed water and stock to the rice cooker pot, cover, and set to Cook.
   

3. When the liquid boils, add the marinated pork, mushrooms, black fungus, and bamboo shoots. Cover rice cooker and cook for about 5 minutes or until mixture returns to a boil.
   

4. Add the hot bean paste and stir lightly. Add the tofu, cover the rice cooker, and allow to boil for about 10 minutes.
   

5. When the soup is bubbling vigorously, switch to Warm and allow to cook for about 15 minutes. Add salt and pepper to taste.
   

6. About 5 minutes before serving, gently stir in egg and add a dash of black vinegar, then switch rice cooker off. Garnish with green onions and serve warm.
   

This is a nutritious and healthy soup you can easily make at home. Some Chinese families like to use pomfret fish (the whole fish) for this soup. This recipe uses codfish, which is readily available in most supermarkets.

1. Season fish slices with salt, pepper, and Chinese cooking wine. Set aside while preparing the rice cooker for cooking the soup.
   

2. Add the water to the rice cooker pot, cover, and set to Cook. When the water boils, add the fish slices in small batches. Once the fish is cooked (turns opaque), in about 5 to 8 minutes, remove the slices from the simmering soup and set aside in a serving bowl. Do not overcook the fish.
   

3. Add tomatoes, ginger, and half the quantity of green onions. Cover the rice cooker and bring to a boil. When the water boils, switch to Warm and allow to simmer for about 10 minutes.
   

4. Ladle soup over cooked fish slices. Add white pepper to taste. Garnish with remaining green onions, fried shallots, and sliced red chili.
   

Cooking Tip

If you use whole fish, you can cut a few shallow slits on the fish so that it cooks more easily. Also make sure the fishmonger scales and cleans the fish thoroughly for you. It definitely is cleaner and easier to use fish slices cut from a fillet rather than using a whole fish. In addition, fillets cook more quickly.

Store-bought fish balls are made of fish meat that has been finely pulverized. Homemade fish balls are usually handmade, either using ready-made fish paste or finely minced fresh fish (usually threadfin).

1. Combine minced shrimp and fish with egg white. Season with salt, pepper, sesame oil, and cilantro. Form into small balls. Set aside while preparing rice cooker for soup.
   

2. Add water or water and stock to the rice cooker pot, cover, and set to Cook. When the liquid boils, add the fish balls, cover the rice cooker, and boil for about 10 minutes, switching to Warm if mixture boils too vigorously.
   

3. Once the fish balls are cooked (they will turn opaque and float to the top), remove them from the simmering soup and place into serving bowls lined with lettuce. Ladle some soup over the fish balls in the bowl before serving. Garnish with green onions.