Rice Cooker Cookbook
Page 13
INGREDIENTS | SERVES 2
4 cups water
2 small bunches bok choy
2 tablespoons vegetable oil
2 shallots, thinly sliced
2 tablespoons vegetable oil
2 shallots, thinly sliced
1 lemongrass, bruised bottom half
¼ pound ground pork
1 teaspoon Tom Yum paste
3 cups water
4 medium-sized shrimp, peeled and deveined
½ of a 7-ounce block firm tofu, cut into ½-inch cubes
¼ pound glass noodles, soaked in warm water for 10 minutes or until softened
Add the water to the rice cooker, cover, and set to Cook. When the water boils, add the bok choy to blanch for 15 to 20 seconds until the bok choy becomes tender. Dish out and set aside.
Clean out the rice cooker and wipe dry. Add the oil to the rice cooker, cover, and set to Cook. When the base of the rice cooker gets warm, add the shallots and lemongrass and fry for about 5 minutes until fragrant, covering rice cooker occasionally in the process of frying.
Add the ground pork (break into smaller bits) and Tom Yum paste and fry for 5 to 8 minutes, covering rice cooker occasionally in the process of frying.
Add 2 to 3 cups water, cover rice cooker, and allow mixture to come to a boil. When boiling, add the shrimp and tofu, cover the rice cooker, and simmer for 5 minutes until shrimp turn pink. Remove the shrimp (with help of kitchen tongs) and set aside.
Add glass noodles into the Tom Yum mixture, cover rice cooker, and allow to come to a simmer.
Once simmering, immediately dish out glass noodles into serving bowls, top noodles with shrimp and bok choy, and ladle remaining soup over noodles. Serve immediately.
Cooking Tip
Glass noodles absorb moisture like a sponge. Do not simmer them for too long in a soup base or they will absorb too much liquid and turn soft and mushy. If cooking a dish with gravy, simmering glass noodles for too long will make you lose all the gravy!
Stir-Fry Glass Noodles with Mushrooms and Celery
Do not confuse glass noodles (typically made from mung beans) with rice vermicelli.
INGREDIENTS | SERVES 2
1 teaspoon oyster sauce
1 teaspoon dark soy sauce
½ teaspoon sugar
2 cups water or stock, divided use
2 tablespoons vegetable oil
2 cloves garlic, finely minced
2 cups brown cremini mushrooms, diced
1 stalk celery, diced
Salt, ground black pepper, and white pepper, to taste
¼ pound glass noodles, soaked in warm water for 10 minutes or until softened
1 teaspoon finely chopped cilantro leaves, for garnish
Mix oyster sauce, soy sauce, sugar, and 1 cup water in a bowl. Set aside as sauce.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the rice cooker gets warm, add the garlic, followed by mushrooms and celery. Fry about 5 minutes until fragrant, covering rice cooker occasionally in the process of frying.
Add the sauce mixture, cover the rice cooker, and cook until slightly bubbling. Add remaining 1 cup water, cover the rice cooker, and simmer the mixture for about 5 minutes, switching to Warm if mixture bubbles too vigorously.
Add salt and pepper to taste. Lift up rice cooker lid, add the glass noodles, mix well, and allow noodles to absorb the sauce mixture.
Ladle into serving bowls and garnish with cilantro before serving.
Garlic-Infused Glass Noodles with Tiger Shrimp
Tiger shrimp, also known as black tiger shrimp, have firm-textured meat and work well in different methods of cooking, including steaming. Most Asian consumers prefer to purchase these shrimp whole, with the heads still on.
INGREDIENTS | SERVES 2 AS A SIDE DISH
¼ pound glass noodles, soaked in warm water for 10 minutes or until softened
8 shells-on, deveined tiger shrimp, or other large-sized shrimp
1 tablespoon Fried Garlic Slices
1 tablespoon finely chopped green onions, divided use
1 teaspoon garlic oil 1 tablespoon Chinese cooking wine
Ground white pepper, to taste
Place softened warm glass noodles onto individual serving plates.
Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook.
Make a tiny slit on each of the shrimp, front and back. This allows you to “straighten” the shrimp. Arrange the straightened shrimp side by side, front-side up, on a plate that will fit into the steamer insert or basket. Sprinkle the fried garlic and half the green onions on the shrimp, and then drizzle the shrimp evenly with the garlic oil and Chinese cooking wine. When the water in the rice cooker boils, place the steamer insert or basket that holds the plate of shrimp into the rice cooker and steam, with the rice cooker covered, for 10 to 12 minutes or more, until the shrimp turn pink and cook through.
Divide the shrimp among the serving plates with glass noodles and ladle the garlic-infused shrimp gravy over the noodles. Garnish with remaining green onions and ground white pepper and serve.
Cooking Tip
Save time during a work week by frying the garlic over the weekend. Store fried garlic and garlic oil in an airtight container in the fridge. On a normal work day, thaw the shrimp from freezer to fridge in the morning; and in the evening, set the properly sliced shrimp to steam with make-ahead fried garlic and garlic oil.
Black Vinegar Ground Meat Noodles
Chinese Zhajiang and Korean Jajangmyeon are different types of meat sauces. The Chinese Zhajiang is a meat sauce made with spicy beans, while the Korean Jajangmyeon is a sweeter version. Here is a version with black vinegar added, similar to a popular minced meat noodle dish sold by Singapore's street vendors.
INGREDIENTS | SERVES 2
1 tablespoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon brown sugar
4 to 5 cups water, divided use
½ pound dried Chinese noodles (flat noodles preferred); refer to package for cooking instructions
2 tablespoons vegetable oil
1 clove garlic, finely minced
½ pound ground pork
2 shallots, thinly sliced
6 fresh shiitake mushroom caps, thinly sliced
Salt and ground white pepper, to taste
1 tablespoon black vinegar (balsamic), or more as preferred
Mix soy sauce, oyster sauce, sugar, and 1-cup water in a bowl. Set aside as sauce mixture.
Add 3 cups water to the rice cooker, cover, and set to Cook. When the water boils, add the noodles and stir gently to prevent sticking to the base of the pot. Allow noodles to cook for 8 minutes or more until al dente. Drain the noodles and set aside.
Clean out the rice cooker and wipe dry. Add the oil to the rice cooker, cover, and set to Cook. When the base of the rice cooker gets warm, add the garlic and fry about 5 minutes until fragrant.
Add the pork and lightly fry about 8 minutes until the pork surface turns brown, covering the rice cooker occasionally in the process of frying. Dish out the pork and set aside.
Add the shallots and mushrooms and fry 2 to 3 minutes, until shallots turn soft, covering the rice cooker occasionally in the process of frying.
Add the sauce mixture, cover the rice cooker, and allow to come to a slight simmer. When simmering, switch to Warm and continue to simmer for 10 to 15 minutes until mushrooms become soft. Return the pork to the rice cooker and continue to simmer at Warm for 15 to 20 minutes until pork cooks through. Add salt and pepper to taste and drizzle 1 tablespoon black vinegar into the mixture during the last 2 minutes.
Add the noodles to the rice cooker and mix well with the ground meat mixture. Add more black vinegar if desired and mix well with the noodles.
Sauce or Topping?
Zhajiang noodles are usually served with meat sauce topping over the noodles, and patrons toss the topping with the noodles befo
re eating. There are also other kinds of meat sauces that are mixed and/or stir-fried with the noodles before serving.
Spicy Bean Noodles
If you can't find dried Chinese noodles in supermarkets near you, substitute instant Chinese noodles. Cook the instant noodles according to package instructions and set aside in serving bowls.
INGREDIENTS | SERVES 2 OR 3
5 cups water
½ pound dried Chinese noodles, or 3 (3-ounce) packs dried instant noodles
2 tablespoons vegetable oil
¼ pound ground pork
1 clove garlic, finely minced
1 green onion, finely chopped
1 tablespoon hot chili bean paste
2 cups water
1 cup finely shredded cucumber, drained of excess moisture, for garnish
Add the water to the rice cooker, cover, and set to Cook. When the water boils, add the noodles and stir gently to prevent sticking to the base of the pot. Cover rice cooker and allow noodles to cook for about 3 minutes, referring to packet instructions as a guide. Drain the noodles and set aside in serving bowls.
Clean out the rice cooker and wipe dry. Add oil to the rice cooker, cover, and set to Cook. When the base of the rice cooker gets warm, add the ground pork and fry for 4 to 5 minutes until pork surface turns brown, covering rice cooker occasionally in the process of frying. Dish out the pork and set aside. Leave the remaining oil in the pot.
Add garlic, green onions, and bean paste to the pot and continue frying for 2 minutes. Add 2 cups water, cover rice cooker, and allow the sauce mixture to come to a simmer.
Once simmering, return the pork to the rice cooker and continue to simmer at Warm for 15 to 20 minutes until pork cooks through.
Ladle the sauce over the noodles and garnish with cucumber before serving.
Noodles in Creamy Egg Gravy
In Hong Kong, this dish is popularly known by the Cantonese name Wat Dan Hor. Wat Dan means “smooth silky eggs,” and Hor refers to the kind of noodle used, typically flat rice noodles.
INGREDIENTS | SERVES 2
6 cups water
½ pound dried Chinese noodles
2 tablespoons vegetable oil
6 shrimp, peeled, deveined, and diced into bite-sized pieces
2 cloves garlic, finely minced
1 teaspoon grated ginger
¼ pound chicken thigh, cut to thin strips about ¼-inch thick
4 fresh shiitake mushroom caps, diced
1 cup broccoli florets, blanched
½ tablespoon oyster sauce
2 cups hot water
Salt and ground white pepper, to taste
1 egg, lightly whisked
Add the water to the rice cooker, cover, and set to Cook. When the water boils, add the noodles and stir gently to prevent sticking to the base of the pot. Cover rice cooker and allow noodles to cook for about 5 minutes. Drain the noodles and set aside in serving bowls.
Clean out the rice cooker and wipe dry. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shrimp and fry about 8 minutes until almost cooked (when shrimp turn pink). Dish out shrimp and set aside. Leave the remaining oil in the pot.
Add the garlic, ginger, and chicken to the pot. Fry for about 8 minutes until the chicken pieces turn brown on the surface, covering rice cooker occasionally in the process of frying.
Add the mushrooms, broccoli, oyster sauce, and 2 cups water; stir well. Cover the rice cooker and allow mixture to come to a simmer. Once simmering, switch to Warm and continue to simmer for 8 to 10 minutes until chicken cooks through.
Stir the shrimp into the pot. Season with salt and white pepper to taste.
With the rice cooker still at Warm, slowly add the whisked egg, swirling the egg gently in one direction using a chopstick. The heat remaining in the cooked mixture will cook the egg to a runny, smooth consistency. Ladle the mixture on top of the noodles and serve.
Cooking Tip
For creamy and smooth egg gravy over savory dishes, do not allow the eggs to cook on high heat, either in the rice cooker or in a pan on the stovetop. Turn down the heat and stir in the whisked egg slowly, using chopsticks to stir the eggs in one direction. This technique is often used when making Chinese egg-drop soup, in which the egg is added during the last few seconds of cooking.
Stir-Fry White Pepper Noodles
You can substitute rice vermicelli for the noodles in this dish. Before using the vermicelli, soak in warm water to soften it. No cooking is required for the softened rice vermicelli prior to stir-frying it.
INGREDIENTS | SERVES 2 OR 3
1 teaspoon oyster sauce
1 teaspoon dark soy sauce
2 tablespoons warm water
¼ pound thin pork slices, about ¼-inch thick slices
1 teaspoon dark soy sauce, for seasoning pork
¼ teaspoon white pepper
1 teaspoon Chinese cooking wine
6 cups water
½ pound dried Chinese noodles (thicker strands preferred)
2 tablespoons vegetable oil
3 shallots, thinly sliced
2 cloves garlic finely minced
1 pound round or napa cabbage, thinly shredded
1 carrot, thinly shredded
1 cup water or stock, or more (adjust during cooking)
Salt, to taste
½ teaspoon white pepper
1 tablespoon finely chopped cilantro, for garnish
Mix oyster sauce, soy sauce, and water in a bowl. Set aside as sauce.
Season the pork with dark soy sauce, pepper, and Chinese cooking wine and set aside to marinate in the fridge while preparing noodles and the rice cooker.
Add 5 to 6 cups water to the rice cooker, cover, and set to Cook. When the water boils, add noodles and stir gently to prevent sticking to the base of the pot. Allow noodles to cook until al dente. Drain the noodles and set aside.
Clean out the rice cooker and wipe dry. Add oil to the rice cooker, cover, and set to Cook. When the base of the rice cooker gets warm, add the pork and fry for about 8 to 10 minutes until pork surface turns brown, covering rice cooker occasionally in the process of frying. Dish out and set aside. Leave the remaining oil in the pot.
Add the shallots and garlic to the pot and fry about 5 minutes until shallots turn slightly soft.
Add the cabbage and carrots and mix well. Cover the rice cooker and cook for 5 minutes or more until the vegetables become slightly soft and tender.
Add the sauce mixture, 1 cup of water or stock, and the pork. Mix well, cover the rice cooker, and allow it to come to simmer. Once simmering, add salt to taste, switch rice cooker to Warm, and continue simmer for 8 to 10 minutes.
Add the cooked noodles and white pepper. Mix well and allow to simmer, covered for about 5 to 8 minutes until gravy reduces. Garnish with cilantro and serve.
Nyonya-Style Noodles
This noodle dish is a Peranakan or Straits Chinese favorite. In Peranakan culture, nyonya refers to the female descendants of early Chinese immigrants. There is no special reason why this dish is named Nyonya-Style Noodles. Perhaps it's just that the females are known to be good cooks.
INGREDIENTS | SERVES 2 OR 3
6 cups water
¼ pound fresh yellow noodles (round and fat noodles preferred)
2 tablespoons vegetable oil
2 cloves garlic, finely minced
½ tablespoon mashed fermented salted soybeans
½ pound shredded napa cabbage
6 to 8 shrimp, peeled and deveined
3 cups Shrimp Stock
¼ pound rice vermicelli, soaked in warm water for 10 minutes, or until softened
¼ pound fresh mung bean sprouts
Salt and ground white pepper, to taste
1 tablespoon finely chopped green onions, for garnish
Add the water to the rice cooker, cover, and set to Cook. When the water boils, add the noodles to blanch. Stir gently to prevent sticking to the base of
the pot. Blanch for about 1 minute until noodles are separated. Drain the noodles and set aside.
Clean out the rice cooker and wipe dry. Add oil to the rice cooker, cover, and set to Cook. When the base of the rice cooker gets warm, add the garlic and mashed salted soybeans and fry for about 5 minutes until fragrant.
Add the cabbage and shrimp and fry for 5 to 8 minutes until vegetables become slightly soft and shrimp cook through (turn pink), covering the rice cooker occasionally in the process of frying.
Add the yellow noodles, rice vermicelli, bean sprouts, and shrimp stock. Mix well, cover rice cooker, and let it simmer about 3 to 5 minutes. Switch to Warm and allow simmer for 5 to 8 more minutes. Season with salt and white pepper. Garnish with green onions and serve.
Cooking Tip
The best noodles for this dish are the fresh yellow noodles usually found in the refrigerator section in Asian supermarkets, alongside the wonton wrappers and tofu. However, fresh yellow noodles may be hard to find. If unavailable, use spaghetti noodles. Cook spaghetti noodles as you normally would and use them as required in the recipe.
Chicken Mushroom Noodles
Substitute bok choy or choy sum for the Kai Lan. Broccoli or broccolini make good substitutions as well.