by Hui Leng Tay
4 cups water or more, to immerse the cabbage leaves
10 to 16 napa cabbage leaves
6 to 10 medium-sized shrimp, peeled and deveined
1 fish fillet (snapper, threadfin, cod)
¼ teaspoon salt
¼ teaspoon white pepper
½ cup frozen vegetables (peas, corns, or carrots), cooked and cooled
1 teaspoon Chinese cooking wine
½ teaspoon sesame oil
1 egg white
Add water to 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, and set aside to cool. Leave the water inside the rice cooker for steaming later.
Mince the shrimp. Transfer to a bowl and set aside.
Mince the fish, and add to the shrimp. Mix well with salt, pepper, vegetables, Chinese cooking wine, sesame oil, and egg white. The final paste should not be too watery, and just slightly sticky.
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 seafood paste on 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 seafood mixture. Set aside on a plate that will fit in the steamer insert or basket. Cover the plate of cabbage rolls with plastic wrap to prevent excess condensation during steaming.
With the water from Step 1 still in the rice cooker, 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 plate of cabbage rolls into the rice cooker. Cover the rice cooker and steam for 8 to 10 minutes until the filling is cooked through.
When ready to serve, slice the rolls into smaller pieces.
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.
Tofu Cabbage Rolls
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.
INGREDIENTS | SERVES 4 TO 6 AS A SIDE DISH
1 teaspoon oyster sauce
2 tablespoons water
Salt and pepper, to taste
1 tablespoon vegetable oil
1 cup finely diced brown mushrooms (or shiitake)
1 cup finely diced celery
1 pack (about 12 ounces) regular firm tofu, completely drained
1 teaspoon corn flour
10 to 16 napa cabbage leaves, blanched
Mix oyster sauce, water, salt, and pepper in a bowl.
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.
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.
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.
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.
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.
When ready to serve, slice up the rolls into smaller pieces.
Spicy Fish Custard
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.
INGREDIENTS | SERVES 4 (IN 4 SMAL RAMEKINS)
½ cup finely shredded cabbage
6 cups water
1 Thai chili pepper, seeded
1 tablespoon curry powder
2 kaffir lime leaves, shredded (see note)
1 egg
½ cup coconut milk
1 teaspoon fish sauce
1 teaspoon corn flour
1 fish fillet (snapper), cut into small bite-sized chunks
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.
Slightly blend chili, curry powder, kaffir lime leaves, egg, coconut milk, fish sauce, and corn flour in a food processor.
Line each ramekin with cabbage and place fish chunks into each ramekin.
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.
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.
CHAPTER 4
Soup du Jour
Cabbage and Tomato Soup
Spinach and Tofu Soup
Bean Sprouts and Tomato Soup
Meatballs and Napa Cabbage Soup
Chicken Soup with Sweet Corn and Carrot
Chicken and Daikon Soup
Seaweed Soup with Enoki and Meatballs
Hot and Sour Soup
Chinese Fish Soup
Fishball (Dumpling) Soup
Halibut and Asparagus Soup
Coconut Chicken Soup
Chicken Herbal Soup
Miso Soup
Green Tea Miso Soup
Tom Yum Soup
Kimchi Tofu Soup
Minestrone 52
Cream of Mushroom Soup
Curried Carrot and Ginger Soup
Potato, Cabbage, and Spicy Sausage Soup
Cabbage and Tomato Soup
Substitute fresh ripe tomatoes for the canned if you wish, depending on what you have on hand and what is in season.
INGREDIENTS | SERVES 3 OR 4
4 cups water, divided use
½ (14½-ounce) can diced tomatoes, with juice
1 small head (12 to 16 ounces) cabbage, thinly sliced
Salt and freshly ground black pepper, to taste
½ teaspoon dried oregano, for garnish
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.
When the soup starts to boil vigorously, switch the rice cooker to Warm and add the remaining 2 cups water. Stir well.
Switch back to the Cook setting and allow to return to a boil. Once boiling, sw
itch 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.
Spinach and Tofu Soup
Do not overcook the spinach. Add it in last, when the soup is just about ready to be served.
INGREDIENTS | SERVES 4
½ pound ground pork
¼ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon sesame oil
¼ tablespoon corn flour
4 cups water
4 fresh shiitake mushroom caps, thinly sliced
Salt and white pepper, to taste
3 cups tightly packed fresh baby spinach
1 (10½-ounce) pack soft tofu, cut into 0.6-inch cubes
Mix the ground pork with salt, pepper, sesame oil, and corn flour. Leave to marinate while preparing the rice cooker for the soup.
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.
Add the mushrooms, cover the rice cooker, and allow to boil for 15 minutes.
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.
Bean Sprouts and Tomato Soup
If you prefer more crunch to the bean sprouts, simmer the soup for only 5 minutes after adding the sprouts to the pot.
INGREDIENTS | SERVES 4
1 tablespoon extra-virgin olive oil
½ cup sliced lean pork
1 fresh tomato, diced
4 cups water
3 cups bean sprouts
Salt and ground white pepper, to taste
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.
Add the tomatoes and fry for another 2 to 3 minutes, covering rice cooker occasionally in the process of frying.
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.
Meatballs and Napa Cabbage Soup
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.
INGREDIENTS | SERVES 3 OR 4
½ pound ground pork
¼ teaspoon salt
¼ teaspoon white pepper
½ teaspoon grated ginger
¼ teaspoon sesame oil
¼ tablespoon corn flour
4 cups water
1 small head (12- to 16-ounce) napa cabbage, large leaves sliced into halves
1 (3½-ounce) package enoki mushrooms, 1 inch of the stem bottom removed
Salt and white pepper, to taste
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.
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.
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.
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.
Chicken Soup with Sweet Corn and Carrot
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.
INGREDIENTS | SERVES 2 OR 3
3 to 4 cups water (enough to immerse the chicken)
2 chicken legs
1 ear corn (leaves removed), cut into 3 pieces
1 medium-sized carrot, coarsely chopped
Salt and ground white pepper to taste
Add the water into the rice cooker pot, cover, and set to Cook.
When the water boils, add the chicken, corn, and carrots, then cover the rice cooker and return to a boil.
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.
Chicken and Daikon Soup
Daikon adds a natural sweetness to this soup. You can substitute carrots or use a mixture of each.
INGREDIENTS | SERVES 2 OR 3
3 to 4 cups water (enough to immerse the chicken legs)
2 chicken legs
1 medium-sized daikon, coarsely chopped
½-inch piece ginger, slightly crushed
Salt, to taste
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.
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.
Seaweed Soup with Enoki and Meatballs
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.
INGREDIENTS | SERVES 3 OR 4
½ pound ground pork
¼ teaspoon salt
¼ teaspoon white pepper
½ teaspoon grated ginger
¼ teaspoon sesame oil
¼ tablespoon corn flour
5 cups water
1 (3½-ounce) pack enoki mushrooms, 1 inch of the stem bottoms removed
1 piece of dried seaweed, soaked
Salt and white pepper, to taste
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.
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 soup. Add the mushrooms, cover the rice cooker, and allow to boil for about 10 minutes.
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.
Hot and Sour Soup
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.
INGREDIENTS | SERVES 3 OR 4
½ cup thinly sliced or shredded lean pork
1 tablespoon Chinese cooking wine
½ teaspoon corn flour
¼ teaspoon salt
½ teaspoon
white pepper
5 cups water (or half water and half chicken or vegetable stock)
4 to 6 fresh shiitake mushroom caps, thinly sliced
1 (3½-ounce) pack enoki mushrooms, 1 inch of the stem bottoms removed
½ cup soaked black fungus, julienned
½ (8-ounce) can of bamboo shoots, or ½ cup finely shredded fresh bamboo shoots
1 tablespoon hot bean paste
1 (10½-ounce) block soft tofu, cut into strips
Salt and white pepper, to taste
1 egg, lightly whisked
½ teaspoon black vinegar
1 green onion, finely chopped, for garnish
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.
Add the water or mixed water and stock to the rice cooker pot, cover, and set to Cook.
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.