Seafood Mui Fan

Ingredients: (serves 2)
8-10 Medium Size Prawns
1 Large Fried Fish cake, cut into slices
4 Imitation Crabstick, cut into halves
1 Bunch of Choy Sum
1 Medium Rice Onion, cut into wedge
3 Cloves Garlic, finely chopped
2 Eggs
2 Rice Bowl of Cooked Rice
100 ml Water
1 Tablespoon Cornstarch Solution

Method:
1. Wash, clean the prawns, removed the shell of the body(head retain), slit the back of the prawn and remove the dirty or vein.
2. Marinate prawns with some cornstarch, pepper and cooking wine. Set aside.
3. Trim and wash the choy sum and set aside to drain well.
4. Preheat the pan with 1/2 tablespoon of oil, saute the minced garlic and onion till fragrant, add in the marinated prawns.
5. Give it a quick stir for about 10 - 15 seconds, till it slightly changed colour, add in the choy sum and stir-fry for another 5 seconds.
6. Next add in the fish cake slices and crabstick, and give it another quick stir before add in the water.
7. When the water comes to boil again, crack in the eggs, gently give it a few stir to separate the egg then stir it the cornstarch water to thicken the sauce.
8. Off the heat, season it with some salt and pepper before spooning it on top of the rice.
9. Serve hot with some cut chilli in light soy sauce.

Egg Wrapped Rice

Egg Wrap Rice:
3 Eggs
1/4 Teaspoon Salt
Some Pepper
30ml Water
2 Bowls of Cooked White Rice

Methods:
1. Break the egg in a bowl, add in salt, pepper and water then beat well.
2. Preheat the pan with some oil then pour it half of the egg mixture and swirl the mixture around the pan to form a round circle.
3. Cook over medium low heat until both side is slightly golden brown then remove from pan and wrap 1 bowl of rice with the egg sheet.
4. Repeat cooking the other half of the egg and wrap the rice then serve with pork ribs curry. 

FAN CHOY 饭菜

(Make: 6 (4" round)   |  Preparation: 10 minutes  |  Cooking: 20 minutes)

Ingredients:
2 Cup Uncooked Rice
3 Hardboiled Egg, shelled and halved
200g Char Siew, sliced
1/2 Cup Char Siew Sauce
1/2 Teaspoon Dark Soy Sauce
2 Tablespoons Hot Water
Some Stewed Shiitake Mushroom, optional
1/4 Cube Chicken Stock Cubes, optional
1 Knot Of Pandan Leaves, optional 

Method:-

1. Rinse and cook the rice in rice cooker as per normal by adding in optional pandan leaves and chicken stock cubes for flavour and taste.

2. Mix about 2 tablespoons of hot water with the char siew sauce(obtain from the stall where you buy the char siew) and dark soy sauce to dilute it and set aside.

3. Meanwhile distribute the ingredients (char siew, egg and mushrooms [if using]) evenly in each aluminum foil cases together with 1 - 2 teaspoons of dilute char siew sauce while waiting for the rice to be cooked.

4. When the rice is done, remove the pandan leaves, fluff it with a fork and slowly drizzle in the char siew sauce, mix well according to your preference. (you might not need all the sauce)

5. Divide the rice equally among the prepared aluminum foil cases, steam it on a steamer rack for 5 - 8 minutes on medium heat and served hot/warm.

6. You can keep the fan choy(without steaming) in an air-tight container in the fridge for 2 - 3 days. To eat, just reheat it in the microwave oven or steam it for 5 minutes before eating.

NOTE:-
~ The key to make delicious "fan choy" lies on the char siew and char siew sauce used. So try to grab some decent char siew (a little fat makes it taste better) from your favourite stall and also request for some of the special char siew sauce to enhance the colour and flavour of your fan choy.

SHRIMP LAFOURCHE ALA RICE COOKER

1 c. rice, uncooked
1 c. onions
1/2 c. celery
1/2 c. bell peppers
10 oz. can beef broth
1 stick butter
2 lbs. shrimp or 1 lb. crawfish
Salt and pepper to taste
1 can mushrooms

(In my own version, i added fish roe and scallops)

Melt butter in pan, saute onions, celery, bell pepper, mushrooms until soft. Pour into rice cooker. Add beef broth, rice, shrimp or crawfish, salt and pepper. Turn on rice cooker. When cooker's bell rings, it is done.

Durian Fried Rice

Ingredients: (serve 1)
1 Small Rice Bowl Of Cooked Rice
3 Seeds Of Durian Flesh, 80g
5 Medium Prawns, devein
1 Egg, optional
1 Teaspoon Wolfberries
2 Cloves Garlic, finely chopped
1/2 Tablespoon Olive Oil
Chopped Spring Onion

Method:
1. Pre-heat a frying pan with oil and saute the chopped garlic until fragrant then stir in the prawn and fry until cooked through.
2. Next stir in the cooked rice and give it a quick stir to separate each of the grain from sticky together.
3. Push the rice mixture to aside(refer to the picture above) then crack an egg into the pan and stir-it through to the rice mixture until combine then add in the wolfberries.
4. Lastly, push the rice mixture aside again and add in the Durian flesh and give it a quick stir to loosen the paste then stir it into the rice mixture till well combined.
5. Remove the pan from heat, and sprinkle chopped spring onion into rice mixture, dish up and serve warm with extra seeds of durian.

Note:
a) If you want it to be a bit savoury, you can add 1/4 teaspoon of salt or seasoning to stir-fry the fried before adding the durian.

Raisin Butter Rice served with Chicken and Mushroom Stew

Ingredients

 1 rib celery, thickly sliced
1 tomato, skinned and cut into cubes
1 bay leaf
6 oyster mushroom or button mushrooms, sliced
2 chicken thighs
1/2 tbs plain flour
1/2 tbs oil
1 onion, cut into cubes
1 carrot, thickly sliced
salt and pepper


1/2 cup rice
1 1/2 cup water
1/2 tbs butter
1 - 2 tbs raisins


Directions:
1. Wash rice and put to boil with water and butter. When most of the liquid has been absorbed, lower heat and sprinkle raisins over top. Cover and cook till rice is done.


2. Remove all skin from chicken. Cut away neat from bones. Do not discard bones. Toss into flour.


3. Fry onion in pan till fragrant. Saute chicken until firm, adding bones as well. Add carrot, celery, tomato and cook few more mins. Add water and bay leaf. Bring to a boil and let simmer for 20 mins.


4. Serve stew with raisin rice. Mmmm Yummy!

Madras Chicken Curry with Sweet Potato and Rice

Spray of canola or olive oil
4 brown onions, chopped, divided into 3 bowls
4 cloves garlic, minced, divided into 3 bowls
6 tablespoons mild madras curry powder, divided into 3 bowls
9 x 400g can crushed tomatoes
4 cups chicken stock
2 cups fruit chutney
3kg skinless chicken breast fillets, cut into thin strips, divided into 3 bowls
1.5kg sweet potato, cut into small cubes
2 bunches coriander, picked into sprigs
4 punnets grape tomatoes, halved
4 Lebanese cucumbers, diced
8 cups white long grain or basmati rice
Low-fat natural yoghurt to serve


Directions:
1. Spray three casserole pans with oil and heat. Divide onions among pans and cook, stirring for 5 minutes or until soft.

2. Cook onion over medium heat for 3 minutes or until soft. Divide garlic and curry powder among pans and cook, stirring for about 30 seconds. Divide tomatoes, chicken stock, chutney, chicken and sweet potato among pans and bring to the boil. 

3. Reduce heat and simmer, partially covered for about 20 minutes or until sweet potato is tender, stirring occasionally. Season with salt.

4. Meanwhile, cook the rice in a large pan of boiling water or rice cooker until tender. 

5. Combine tomatoes, cucumber and coriander in a bowl, season with salt.

6. Spoon chicken curry into serving dish and top with tomato mixture to garnish.

7. Serve the curry with rice and yoghurt to the side.

Serves 40 as part of a buffet (about 24 main course portions).

Shanghai Stir-fry Sticky Rice Cakes

Serves 4

- Roast pork (Shao Rou), sliced into thin strips

- A handful of chinese cabbage, sliced into thin strips
- Chinese black fungus, sliced into thin strips

- A stalk of spring onion, cut into strips

- 1 egg, bitten in a bowl

- Rice cakes/ovalettes

- Dark soy sauce

- Oyster sauce

- Corn starch

Directions:

1. Rinse the rice ovalettes in water to separate them. Some packages also require you to soak them, so read the directions on the back.

2. Marinate the pork in a little bit of soy sauce and corn starch.

3. Heat up your pan or wok and a bit of oil.

4. Put the pork in the pan and stir it around until mostly cooked.

5. Add the cabbage and cook until slightly wilted.

6. Add the fungus and spring onion. Cook till spring onion gives out fragance.

7. Add the rice cakes.

8. Add the soy sauce and oyster sauce to taste.

9. Stir everything until the rice cakes are soft. If it gets too dry and looks like things might burn before the rice cakes are done, add a bit of water or chicken stock.

10. Add egg and stir-fry till eggs cooked

Cheesy Baked Rice

Serves 4 - 6

1 medium sized oven friendly bowl/ medium sized aluminium tray

2 pieces of chicken breast, skinless, cut into slices

(can be replaced with sausages, ham or pork)

5 - 6 stalks of asparagus, chopped into quarters

(can be replaced with broccoli, carrots or no veg)

Shredded Mozzarella Cheese

Shredded Cheddar Cheese (I use mild red cheddar)
(cheeses can also be substituted by your daily craft cheese for bread)
 
1 can mushroom soup (prefably Cambell's)
 
5 garlic cloves (optional if you do not like the taste)
 
15g butter
 
Salt and pepper
 
1 1/2 cup uncooked rice
 
A handful of fresh white button mushrooms (optional)
 
Directions:
 
1. Wash and rinse rice until water runs clear.


2. In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken pieces, saute for a few minutes until the surface of the chicken pieces is white.

3. Add the washed rice, salt and black pepper to taste. Stir well.

4. Wait for the rice mixture to cool, then transfer to a rice cooker. Add the garlic cloves. Add water to cook rice (I use slightly more than 1 1/2 cups of water – adjust the water amount according to your cooker).

5. When the rice is cooked, portion out the rice into individual oven-safe baking dishes (or use a 20cm x 20 cm square alumnium tray) until about half the height of the dish.

6. Smear whole can of mushroom soup sauce on top of the rice, and topped with a layer of shredded mozzarella and cheddar cheese.

7. Place mushroom-chicken on top cheese, scatter veggies on top theses. Top the ingredients with another layer of cheeses.

8. Baked in a pre-heated oven at 200C (392F) for about 20-25 minutes, or until all the cheese has melted and is very slightly browned. Garnish with parsley.

9. Serve with a light soup to balance with the baked rice. e.g. minestrone, vegetable soup...

Egg Fried Rice (Din Tai Fung style)

Serves 4

3 cups white rice (using cup provided)

3 eggs, lightly beaten

Half bunch of spring onions, chopped

Cooking oil

Directions:

1. Cook rice in rice cooker

2. 2 tbs oil into wok over medium high heat. Pour egg mixture into wok and immediately lower heat. When egg whites starts to change abit colour, pour rice into egg. Mix egg bits evenly around rice. Do not overcook egg, ensuring that that it still looks half cooked. 2 min

3. Add spring onion and mix evenly. 2 min. Add a pinch of salt to taste

4. Scoop all of these back into the rice cooker and keep warm

5. Serve immediately or keep for later in rice cooker

2 ways - Saffron Rice in a Rice Cooker

Saffron Rice with Shrimp and Broccoli

Serves 4 - 6
Prep: 5 min
Total: 35 min

Ingredients:

1 package saffron rice mix

1 1/2 cups water

1/2 lb forzen broccoli

1/2 lb cooked shrimp

1/3 cup chopped red onion

1/2 tsp dill weed

1/2 tsp cracked pepper

Directions:

1. Place rice, water, onion, dill, pepper

2. When done, add shrimp and broccoli. Stir well and warm a few mins before serving

Saffron Scented Fruity Yellow Rice

Serves 6
Prep: 5 min
Total: 35 min

Ingredients:

3 cups basmati rice (with cup provided)

3 cups water

1 pinch powdered saffron/ saffron strand (5 - 8 )

2 tbs fruit chutney

2 - 4 cardamon pods, split and use seeds

salt and pepper

1 ounce butter

2 - 4 springs fresh coriander

Directions:

1. Put water and rice

2. Add saffron, cardamon, salt and pepper, chuetney and mix

3. Cook and warm 2 hrs

4. Add butter and mix

5. Garnish with pasrley and almonds

Oriental Chicken (Rice Cooker)

Serves 4
30 min

10 min prep
 

Ingredients:

· 1 bell pepper, chopped

· 1 onion, top chopped

· 1 1/2 cups rice

· 1 (14 ounce) can chicken broth (add 1 cup water to bouillon cube) or 1 chicken bouillon cube (add 1 cup water to bouillon cube)

· 1 (8 ounce) can water chestnuts

· 1 (6 ounce) can chicken

· 1 (8 ounce) can sliced mushrooms

· 1/2 cup butter

Directions:


1. Mix ingredients together in rice cooker.



Set to "cook".



2. Dish is done when cooker goes off.



In microwave:.



1. Add 1 cup water with above ingredients.



2. Place in a deep casserole dish; cook on HIGH for 10 minutes.



3. Stir; cook on MEDIUM for an additional 30 minutes.

Claypot chicken rice (Rice cooker)

20 min

5 min prep

Serves 2

Ingredients:


· 1 cup long grain rice (uncooked)

· 1 cup water

· 2 tablespoons garlic, chopped

· 2 tablespoons onions, chopped

· 2 tablespoons oyster sauce

· 1 tablespoon dark soy sauce (may omit if unavailable)

· 4 pieces boneless skinless chicken (cut to bite sized pieces)

· 10 slices Chinese sausage (may substitute with other sausages in a pinch)

· 1 pinch white pepper

garnishes

· 2 tablespoons deep-fried shallots (optional)

· 2 tablespoons scallions, chopped (optional)

Directions:

1. Wash the rice, then stir in the rest of the ingredients except for the garnishes.

2. Cook the mixture in a rice-cooker as you normally would for rice.

3. Garnish the cooked rice with the shallots and spring onion.

4. If you like, drizzle a little more dark soy sauce over and serve.

Rice and Beef Soup (Rice Cooker)

Serves 8

Ingredients:

• 1 1/2 cups long grain rice (2 rice cooker cups)

• 10 cups water

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon fresh chives, chopped

• 1 tablespoon fresh rosemary, chopped

• salt and pepper

• 1/2 teaspoon cinnamon, ground

• 2 lbs beef, cubed

Directions:

1. Add the rice, water, parsley, chives, rosemary, and pepper to a 10 cup or larger rice cooker.

2. For a simple rice cooker, turn it on. For a fancy (fuzzy logic) rice cooker, set the rice cooker to the quick cook setting and start.

3. Cover and allow to come to a simmer.

4. Add the beef and cinnamon, cover again, and allow to cook for 60 minutes.