by Hui Leng Tay
INGREDIENTS | SERVES 3 OR 4
1 pound ground pork
2 tablespoons dark soy sauce
1 teaspoon grated ginger
¼ teaspoon salt
½ teaspoon ground white pepper
2 teaspoons Chinese cooking wine
½ teaspoon sesame oil
2 green onions, finely chopped, for meatballs
1 egg
½ cup corn flour
½ cup vegetable oil, for frying
1-inch piece ginger, thinly sliced
1 pound napa cabbage, cut into 2-inch lengths
8 fresh shiitake mushroom caps, sliced
1 tablespoon dark soy sauce
¼ teaspoon ground white pepper
2 to 3 cups Chicken Stock or water, to immerse and simmer the meatballs
1 green onion, finely chopped
Combine ground pork with soy sauce, ginger, salt, white pepper, Chinese cooking wine, sesame oil, green onions, and egg.
Form mixture into small round balls (1-inch diameter). Roll the meatballs on a bed of ½ cup corn flour to coat the meat for frying. Set aside.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the meatballs and fry about 8 to 10 minutes until they turn slightly golden brown on the surface. Switch off rice cooker. Dish out the meatballs and place on paper towels.
Discard the majority of the frying oil, leaving about 2 tablespoons of oil in the pot. Cover rice cooker and set to Cook. When the base of the cooker pot gets warm, add the ginger, cabbage, mushrooms, soy sauce, and white pepper. Fry for 4 to 5 minutes, covering rice cooker occasionally in the process of frying.
Add the stock or water, cover rice cooker, and allow it to reach a simmer. When simmering, lift up rice cooker lid, return the meatballs to the rice cooker, cover, and allow the meatballs to cook in simmering mixture for about 20 minutes until the meatballs cook through. Stir occasionally, switching to Warm if mixture bubbles too vigorously. Garnish with green onions and serve warm.
Cooking Tip
Shape the meat into small, flat patties instead of making round meatballs. Flat patties are easier to cook through and at the initial stage of browning, the amount of vegetable oil used in frying the meat can be significantly reduced. There is less wastage of vegetable oil, and the final dish is definitely less greasy.
Pork Rib Curry
Surprise your diners by serving pork rib curry instead of the usual chicken curry. It will taste different but still delicious.
INGREDIENTS | SERVES 2 OR 3
1 pound bone-in pork ribs
2 tablespoons curry powder, divided use
½ teaspoon salt
1 tablespoon vegetable oil
2 cloves garlic, finely minced
1 teaspoon grated ginger
2 cups water or more (enough to immerse the ribs)
Combine ribs with 1 tablespoon curry powder and salt in a bowl. Marinate in fridge for 30 minutes.
Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the garlic, ginger, and remaining curry powder. Lightly fry for 1 to 2 minutes.
Add the marinated ribs and fry with garlic mixture for about 2 minutes until ribs turn brown on the surface.
Add the water, stir well, cover rice cooker, and allow to reach a simmer. Allow the pork ribs to cook in simmering mixture for about 15 minutes until pork cooks through, stirring and covering the rice cooker occasionally, and switching to Warm if the mixture bubbles too vigorously.
Chinese Pork Dumpling (Wonton) Soup
Dumpling dishes vary widely, all based on the concept of meat wrapped in dough “skin,” but often cooked in different ways (boiled, steamed, pan-fried) or with slightly different fillings.
INGREDIENTS | SERVES 3 OR 4 (ABOUT 30 WONTONS)
½ pound ground pork
2 teaspoons dark soy sauce
½ teaspoon salt
¼ teaspoon ground white pepper
2 teaspoons Chinese cooking wine
1 teaspoon sesame oil
2 bunches bok choy, blanched and squeezed dry (to remove moisture), finely chopped
1 egg
30 wonton wrappers
Water, set aside in a bowl for wonton wrapping
Mix the ground pork with the soy sauce, salt, pepper, Chinese cooking wine, and sesame oil. Add the bok choy and egg to the pork mixture. Combine thoroughly.
Wrap the wontons one at a time. Dip your fingers in some water and use them to moisten the edges of each wrapper. Place 1 teaspoon of filling in the center of the wrapper, fold wrapper in half, and seal the edges by crimping, with filling secured in the center.
Add water to fill the rice cooker pot to about the 4-cup mark, cover, and set to Cook. When the water in the pot starts to boil, add 10 to 12 wontons and cover rice cooker until the water boils again. Add 1 cup water, cover rice cooker, and bring the water back to a boil. Dish out the wontons. Repeat for subsequent batches (add more water if water has fallen below 4-cup mark). Serve boiled dumplings in chicken soup.
Cooking Tip
Wonton wrappers can be found in many Asian supermarkets. The fresh wrappers are usually found in the chiller section, together with tofu and fresh noodles. If you cannot use all of them in one session of cooking, they can be wrapped with plastic wrap, placed in airtight freezer bags, and stored in the freezer for later use.
Thai Meat Patties
Fresh water chestnuts may be hard to find in supermarkets, so substitute with canned water chestnuts. If you have difficulties finding canned water chestnuts, substitute jicama (arrowroot) or potatoes.
INGREDIENTS | SERVES 3 OR 4 (ABOUT 14, 2-INCH DIAMETER PATTIES)
1 cup water chestnuts
½ cup chopped cilantro
1 tablespoon chopped fresh basil
1 fresh red chili pepper, seeded and finely chopped
3 cloves garlic, finely minced
1 tablespoon fish sauce
1 tablespoon oyster sauce
½ teaspoon black pepper
1 teaspoon sesame oil
2 teaspoons brown sugar
1 egg
2 teaspoons flour
1 pound ground pork
1 cup vegetable oil, divided use
Combine all ingredients except vegetable oil in a bowl. Mix and combine thoroughly. Form into balls of about 1-inch diameter each, and flatten each into about 2-inches diameter patty. Set aside.
Add 2 tablespoons of vegetable oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add patties in batches, frying each side about 3 minutes, until brown and cooked through. Cover the rice cooker while frying each side. Repeat for subsequent batches.
Ground Pork with Mushrooms
The flavors of this dish become more intense when leftovers are reheated the next day. You can therefore cook more to intentionally create leftovers.
INGREDIENTS | SERVES 4 TO 6
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
½ tablespoon brown sugar
3 tablespoons warm water
1 tablespoon vegetable oil
1 pound pork
4 shallots, thinly sliced
2 cloves garlic, finely minced
6 fresh shiitake mushroom caps, finely diced
1 cup water
¼ teaspoon salt
¼ teaspoon ground white pepper
2 cups warm water (adjust as needed during cooking)
In a small bowl, mix soy sauce, oyster sauce, brown sugar, and water. Set aside as sauce.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add ground pork (break into small bits) and fry about 8 to 10 minutes until pork turns brown on the surface. Dish out the partially cooked pork and set aside. Leave the remaining oil in the pot.
Add the shallots to the pot and fry about 3 minutes until soft. Add the garlic and mushrooms and fry about 3 minute
s until aromatic.
Add 1 cup water, salt, and pepper. Cover rice cooker and allow the mixture to reach a simmer.
Once simmering, return partially cooked pork to the pot. Add the sauce and enough water to partially immerse the entire mixture. Stir well, cover the rice cooker, and allow the pork to cook in the simmering mixture for about 20 minutes, stirring occasionally. Switch to Warm if mixture bubbles too vigorously. Keep at Warm before serving with steamed rice.
Cooking Tip
Do not allow the pork to remain in the pot to be cooked with the other ingredients, as overcooked pork will be rubbery and tough. Dish out the partially cooked ground pork, continue with the other stages of cooking, and then return the pork to a simmering mixture to completely cook through at lower heat.
Pork with Potatoes, Peas, and Corn
Unlike the Ground Pork with Mushrooms, in which you could scale up on the quantity and cook more, the vegetables in this dish tend to turn mushy when reheated. Therefore, it is recommended that you cook only enough for just one meal.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon brown sugar
3 tablespoons warm water
3 tablespoons vegetable oil
½ pound ground pork
2 shallots, thinly sliced
1 clove garlic, finely minced
1 medium-sized potato, diced to ½-inch cubes
½ cup frozen peas (or canned)
½ cup frozen corn (or canned)
1 cup water
¼ teaspoon salt
¼ teaspoon ground white pepper
2 cups warm water (adjust as needed during cooking)
In a small bowl, mix soy sauce, oyster sauce, brown sugar, and water. Set aside as sauce.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add ground pork (break into small bits) and fry until pork turns brown on the surface. Dish out the partially cooked pork and set aside. Leave the remaining oil in the pot.
Add the shallots and fry about 3 minutes until soft. Add the garlic, potatoes, peas, and corn and fry about 5 minutes until aromatic, covering rice cooker occasionally in the process of cooking.
Add 1 cup water, salt, and pepper. Cover rice cooker and allow the mixture to reach simmer.
Once simmering, return the partially cooked pork to the pot. Add the sauce and enough warm water to partially immerse the entire mixture. Stir well, cover the rice cooker, and allow the pork to cook in the simmering mixture for about 20 minutes, switching to Warm if mixture bubbles too vigorously. Keep at warm before serving with steamed rice.
Stir-Fried Pork with Ginger
Toward the end of cooking, drizzle in drops of sesame oil and Chinese cooking wine to add fresh aroma in this dish.
INGREDIENTS | SERVES 2
½ pound pork tenderloin, thinly sliced
1 teaspoon grated ginger
1 teaspoon Chinese cooking wine
¼ teaspoon salt
¼ teaspoon ground white pepper
1 teaspoon corn flour
2 tablespoons dark soy sauce
1 teaspoon oyster sauce
1 teaspoon brown sugar
2 cups warm water
3 tablespoons vegetable oil
2-inch piece ginger, peeled, thinly shredded
1 teaspoon Fried Ginger Strips, for garnish
Season pork with ginger, Chinese cooking wine, salt, pepper, and corn flour. Set aside.
In another bowl, mix soy sauce, oyster sauce, brown sugar, and warm water. Set aside as sauce.
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 about 8 to 10 minutes until pork turns brown on the surface and is partially cooked. Dish out and set aside. Leave the remaining oil in the pot.
Add the ginger to the pot and fry until fragrant. Then add the sauce, mix well, cover rice cooker, and allow mixture to reach simmer.
Once simmering, return the pork to the pot, cover the rice cooker, and allow to cook in the simmering mixture for 8 to 10 minutes until pork cooks through, stirring occasionally. Switch to Warm when the mixture bubbles vigorously and when gravy reduces (thickens). Garnish with fried ginger strips.
Cooking Tip
There is a tendency for meat slices to stick together during the first few seconds of stir-frying. Some Chinese chefs prefer to stir-fry using chopsticks, as the chopsticks are helpful for separating the meat slices while frying. As a home cook, you can try adding a tablespoon of oil when seasoning the meat slices. This will prevent the slices from sticking together when frying. Remember to reduce the amount of vegetable oil used for frying by the amount added while seasoning the meat.
Braised Fragrant Pork
This is also known as Babi Chin in Nyonya cuisine. Babi means “pork” in Malay.
INGREDIENTS | SERVES 2 OR 3
3 tablespoons vegetable oil
6 shallots, thinly sliced
4 cloves garlic, thinly sliced
1 tablespoon coriander seeds
4 pieces star anise
12 to 16 ounces pork belly, sliced to 1-inch cubes
6 fresh shiitake mushroom caps, cut into halves
2 tablespoons dark soy sauce
¼ teaspoon salt
¼ teaspoon ground white pepper
1 teaspoon sugar
3 cups water, or just enough to immerse the pork
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. Add the garlic and fry about 3 minutes until fragrant. Add coriander seeds and star anise and stir-fry for 1 minute, covering rice cooker occasionally in the process of frying.
Add the pork, mushrooms, soy sauce, salt, pepper, sugar, and water to the pot. Stir well. Cover rice cooker and bring to a light simmer. When simmering, switch to Warm and simmer for about 2 hours until meat is tender. Stir occasionally.
Cooking Tip
You may find fresh pork belly too gelatinous to be cut into neat cubes. Slicing pork is easier when the meat is still slightly frozen. Remember, you do not necessarily need to wait for meat to completely thaw prior to slicing.
Tamarind Pork Slices
This recipe requires overnight preparation to bring out the most intense flavors. As an alternative, Steps 1 through 3 can be done in the morning, and the actual cooking in the evening.
INGREDIENTS | SERVES 2 OR 3
Boiling water set aside in a deep bowl, to immerse the pork belly for blanching
12 ounces pork belly
2 tamarind pulp (golf-ball size)
½ teaspoon salt
2 teaspoons brown sugar
½ teaspoon ground white pepper
4 tablespoons vegetable oil, divided use (about 2 tablespoons each batch)
Immerse the pork in hot boiling water for 15 minutes. Remove the fat that rises to the top. Dish out the pork and set it on a plate for steaming in Step 2.
Add water to the rice cooker pot to fill up half the pot, cover, and set to Cook. When the water boils, add the steamer insert that holds the plate of pork (covered with plastic wrap) and steam for 20 to 25 minutes. Remove plate from steamer and set aside the pork to cool.
When cooled, place the pork, tamarind pulp, salt, brown sugar, and pepper into a zip-top freezer bag. Rub the pork with the other ingredients to coat evenly. Set aside to marinate in the fridge overnight or at least 4 hours.
Before cooking, drain the marinade from the pork. Slice the pork into thin slices.
Add about 2 tablespoons oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the pork in batches and fry for 1 to 2 minutes on each side, until pork slices turn brown and cook through. Cover rice cooker while frying. Remove and serve.
Cooking Tip
Ready-made tamarind paste (or juice) can be found in Asian supermark
ets or ethnic stores such as Vietnamese and Thai markets. Using these can be a time saver, especially when you just need the juice for cooking.
Pork in Tomato Sauce
Ketchup gives a sweet and sour aspect to this appetizing pork dish. It can be served with rice and is perfect as a sandwich filler, too.
INGREDIENTS | SERVES 2
½ pound pork tenderloin, thinly sliced
1 teaspoon dark soy sauce
¼ teaspoon salt
¼ teaspoon ground white pepper
½ teaspoon honey
1 tablespoon ketchup
½ cup water
1 teaspoon corn flour
3 tablespoons vegetable oil
Combine the pork with soy sauce, salt, pepper, and honey. Leave to marinate in fridge for 30 minutes.
In a separate bowl, combine ketchup, water, and corn flour. Set aside as sauce.
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 about 8 to 10 minutes until browned and partially cooked through. Dish out and set aside. Leave the remaining oil in the pot.
Add the prepared sauce to the pot, stir well, cover rice cooker, and allow to reach a simmer. Once simmering, return the pork to the pot, cover rice cooker, allow to reach a simmer, and let it simmer for about 8 to 10 minutes. If mixture bubbles too vigorously, switch to Warm and continue to simmer for the remaining 8 to 10 minutes until the pork cooks through and sauce reduces (thickens).