by Hui Leng Tay
Add the beans, mix well, and fry for about 2 minutes. Season with salt and pepper to taste. Cover rice cooker for about 2 minutes, then switch to Warm and simmer for 10 to 12 minutes. Stir occasionally.
Stir-Fried Mixed Beans
A can of mixed beans provides variety, color, and a balanced profile of minerals and fiber from the bean family.
INGREDIENTS | SERVES 3 OR 4
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely minced
2 stalks celery, diced
1 carrot, diced
1 (14½-ounce) can mixed beans, drained, gently rinsed with water, then drained again
2 medium zucchini, diced
1 tomato, diced
3 tablespoons water
½ teaspoon dried basil
Salt and ground black 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 onions and fry about 5 minutes until onions are slightly soft. Add the garlic and fry about 3 minutes until fragrant.
Add the celery and carrots and fry for 2 to 3 minutes, covering the rice cooker occasionally in the process of cooking.
Add the beans, zucchini, tomatoes, and water; mix well. Cover rice cooker and allow to reach a slight simmer. Stir occasionally.
Switch to cooker to Warm and simmer about 10 to 12 minutes until vegetables turn tender. Add the basil, mix well, and then season with salt and pepper to taste.
Cooking Tip
When slicing or dicing vegetables such as carrots, celery, and zucchini, it is best to slice or dice at a bias to expose a larger surface area during cooking, resulting in shorter cooking time.
Quick Chick-A-Pea
This is an extremely simple and tasty recipe that can be made in less than 10 minutes.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons extra-virgin olive oil
3 shallots, thinly sliced
1 clove garlic, finely minced
1 teaspoon grated ginger
1 (14½-ounce) can chickpeas, drained, gently rinsed with water, then drained again
1 cup frozen peas, thawed
1 green onion, finely chopped
1 fresh red chili pepper, seeded and thinly sliced
Salt and ground black 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 shallots and fry about 3 minutes until slightly soft. Add the garlic and ginger and fry about 3 minutes until fragrant.
Add the chickpeas and frozen peas and mix well. Cover rice cooker and cook for 1 to 2 minutes. Stir occasionally.
Add the green onions and chili; mix well. Season with salt and pepper to taste.
Chickpeas with Peppers
For best results, dice the bell pepper instead of slicing, so that the consistency of the final dish, especially in the shape of the beans and peppers, remains.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons extra-virgin olive oil
3 shallots, thinly sliced
1 clove garlic, finely minced
1 teaspoon grated ginger
1 red bell pepper, seeded and diced
1 (14½-ounce) can garbanzo beans, drained, gently rinsed with water, then drained again
Salt and ground black pepper, to taste
1 teaspoon finely chopped cilantro, for garnish
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 ginger and fry about 3 minutes until fragrant.
Add the bell peppers and beans and fry about 5 to 8 minutes until peppers turn tender, covering rice cooker in the process of cooking. Season with salt and pepper to taste. Garnish with cilantro.
Thai-Style Lentils
The corn kernels add a hint of sweetness and color contrast to this dish. Omitting this ingredient will not affect the “Thai factor.”
INGREDIENTS | SERVES 3 OR 4
2 tablespoons extra-virgin olive oil
3 shallots, thinly sliced
1 clove garlic, finely minced
1 teaspoon grated ginger
2 kaffir lime leaves, whole
1 Thai chili pepper, seeded and finely chopped
1 (14½-ounce) can lentils, drained, gently rinsed with water, then drained again
1 cup corn kernels, drained
1 tablespoon finely chopped cilantro, divided use
Salt and freshly ground black pepper, to taste
1 teaspoon lime juice
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 slightly soft.
Add the garlic, ginger, lime leaves, and chili and fry about 3 minutes until fragrant, covering rice cooker occasionally in the process of frying.
Add the lentils, corn, and ½ tablespoon cilantro. Mix well and fry for about 3 minutes, covering rice cooker occasionally in the process of cooking.
Season with salt and pepper to taste. Remove the lime leaves, drizzle in the lime juice, and garnish with remaining cilantro before serving.
Cooking Tip
The kaffir lime leaves may be quite difficult to chew. Add them whole to give aroma and flavor to the dish, and then remove the leaves before serving.
Black Bean Patties
In addition to being perfect finger-friendly vegetarian snacks, these patties make healthy vegetarian burgers as well.
INGREDIENTS | SERVES 2 OR 3
1 (15-ounce) can black beans, drained, gently rinsed with water, then drained again
½ green bell pepper, seeded and chopped
½ medium-sized onion, cut into wedges
3 cloves garlic
1 teaspoon cumin
1 teaspoon red chili powder
1 egg
4 tablespoons vegetable oil, divided use (about 2 tablespoons per batch)
Mash the beans in a large bowl with a fork until thick and pasty.
Blend the bell peppers, onion, and garlic in a food processor to produce a finely grated mixture.
Combine the bell pepper mixture with the mashed beans, followed by cumin, chili powder, and egg. Use your fingers to evenly combine the mixture until it is sticky and holds together. Form into patties and set aside.
Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add patties (in batches), and fry each side for about 3 minutes or until browned. Cover rice cooker while frying. Repeat with the remaining oil and patties.
CHAPTER 15
Eggs
Easy Chinese Savory Egg Custard
Japanese Tea-Bowl Egg (Chawanmushi)
Tea-Flavored Eggs
Eggs with Caramelized Onions
Egg Curry
Egg with French Beans
Shrimp Foo Yong
Egg with Pork and Cilantro
Onion and Green Chili Omelet
Scrambled Eggs with Spices
Indian Cheese Omelet
Green Onion and Potato Frittata
Summer Frittata
Easy Chinese Savory Egg Custard
The chicken stock used in this recipe produces a smooth-textured, flavorful egg custard.
INGREDIENTS | SERVES 2
2 eggs, whisked
Salt and ground white pepper, to taste
¼ cup Chicken Stock
2 drops sesame oil
1 teaspoon finely chopped green onions, for garnish
Fill the rice cooker pot with water to about the 3-cup mark. Cover the rice cooker and set to Cook.
In a bowl suitable for placing into the steamer insert or basket of the rice cooker, whisk the eggs with salt and pepper. Add chicken stock to the whisked egg mixture. Stir to combine and DO NOT whisk again. Cover or seal the bowl containing the egg mixture with foil. Place the bowl in the steamer insert or basket.
When t
he water in the rice cooker boils, place the steamer insert or basket with the bowl of eggs into the rice cooker. Steam, with the rice cooker covered, for 10 minutes until the egg custard sets.
When ready to serve, drizzle sesame oil on top of the egg custard and garnish with green onions.
Cooking Tip
Use a sieve to strain the whisked egg to remove egg-white strands and foam. It will improve the quality and texture of the egg custard.
Japanese Tea-Bowl Egg (Chawanmushi)
This is a popular appetizer in Japanese cuisine. Chawan means “tea-bowl,” and mushi means “steaming.” Thus Chawanmushi means “Steamed in a Tea-Bowl.”
INGREDIENTS | SERVES 2
½ cup dashi stock
½ teaspoon Japanese soy sauce (shoyu)
½ teaspoon mirin
¼ teaspoon salt
2 eggs
2 small fresh shiitake mushroom caps, thinly sliced, divided use
2 shrimp, peeled, deveined, and diced, divided use
2 teaspoons finely chopped green onions, divided use
Set the rice cooker to Cook. Add the dashi stock, Japanese soy sauce, mirin, and salt to the pot. Cover the pot and bring to a simmer for about 5 minutes.
Switch off rice cooker, pour out dashi mixture, and allow it to cool to room temperature.
Clean out the rice cooker. Fill the pot with water to about the 3-cup mark. Cover the rice cooker and set to Cook.
In a separate bowl, whisk the eggs and add the cooled dashi mixture to the eggs. Sieve the whisked egg mixture to remove remnants of egg-white strands. Set aside.
Divide shiitake, shrimp, and green onions into two chawanmushi cups, or teacups. Fill each cup ¾ full with the egg mixture. Cover and seal the cups with foil. Place the cups in the steamer insert or basket.
When the water in the rice cooker boils, place the steamer insert or basket with the cups into the rice cooker. Steam, with the rice cooker covered, for about 10 minutes until the egg custard sets.
Tea-Flavored Eggs
Also known as tea leaf eggs, these are commonly sold as savory snacks by street vendors or in night markets in China, Hong Kong, Taiwan, and other Chinese communities.
INGREDIENTS | SERVES 4 TO 6
4 cups water
6 eggs, at room temperature
1 tablespoon light soy sauce
4 tablespoons dark soy sauce
2 tablespoons black tea leaves
1 cinnamon stick
2 pieces star anise
1 teaspoon brown sugar
Fill the rice cooker pot with 4 cups water, or enough water to cover the eggs. Cover the rice cooker and set to Cook. Bring the water to a boil.
Once boiling, gently add the eggs to boil for about 10 minutes. When eggs are hard-boiled and cooked, remove them from the hot water and rinse them in a separate cold-water bath.
When eggs are cooled, gently crack the shells using the back of a teaspoon, to introduce “crack lines” throughout the egg. Do not peel off the eggshell. The “cracked” eggshell should be intact with the egg.
Return the “cracked” eggs to the water in the pot, and add the soy sauce, black tea, cinnamon stick, star anise, and brown sugar. Cover rice cooker and allow the tea mixture to simmer.
Once simmering, switch rice cooker to Warm and simmer eggs in tea mixture for about 2 hours.
Cooking Tip
If not consumed immediately, remove the eggs from heat after simmering for two hours, and allow them to sit for two more hours in the braising liquid. The longer they are allowed to sit, the more flavorful they are.
Eggs with Caramelized Onions
Always check for the expiration date on the egg carton. If you're not a frequent user of eggs, buy them in smaller cartons so they will not go bad before you can consume them. Store eggs in the refrigerator until ready to use.
INGREDIENTS | SERVES 2
4 cups water
2 eggs, at room temperature
1 tablespoon vegetable oil
3 shallots, thinly sliced
½ teaspoon grated ginger
¼ teaspoon curry powder
¼ teaspoon ground cumin
1 tablespoon water
Salt and ground black pepper, to taste
Fill the rice cooker pot with 4 cups water or enough water to cover the eggs. Cover the rice cooker, set to Cook, and allow to come to a boil.
Once boiling, gently add the eggs to boil for about 10 minutes. When eggs are cooked, remove them from the hot water and rinse them in a separate cold-water bath. Once cooled, peel the hard-boiled eggs and slice each egg in half. Set the eggs aside on a serving plate, cut-side up.
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 shallots and fry about 3 minutes until slightly soft.
Add the ginger, curry powder, cumin, water, salt, and pepper. Fry for about 3 minutes until the shallots are completely caramelized, covering the rice cooker occasionally in the process of frying.
Ladle the caramelized shallot mixture over the eggs and serve with steamed rice.
Egg Curry
When intending to boil eggs, always take them out of the refrigerator ahead of time and allow them to come to room temperature. Cold eggs will crack when dropped in boiling water.
INGREDIENTS | SERVES 2
4 cups water
3 eggs, at room temperature
1 tablespoon vegetable oil
1 medium-sized onion, thinly sliced
1 clove garlic, finely minced
½ teaspoon grated ginger
1 teaspoon red chili powder
¼ teaspoon turmeric
¼ teaspoon ground coriander
½ (14½-ounce) can diced tomatoes, with juice
1 fresh green chili pepper, seeded and chopped
1 cup water
Fill the rice cooker pot with 4 cups water or enough water to cover the eggs. Cover the rice cooker, set to Cook, and bring the water to boil. Once boiling, gently add the eggs for about 10 minutes. When eggs are cooked, remove them and set aside to cool. When cooled, peel the hard-boiled eggs and slice each egg in half. 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 cooker pot gets warm, add the onions and fry about 5 minutes until slightly soft.
Add the garlic, ginger, chili powder, turmeric, and coriander and fry about 3 minutes until fragrant, covering rice cooker occasionally in the process of frying.
Add the tomatoes, chili, and water. Cover rice cooker and allow mixture to simmer.
Once simmering, add the boiled eggs, cover rice cooker, and cook for 1 minute, then switch to Warm and cook for another 2 to 3 minutes. Serve with steamed rice.
Cooking Tip
Instead of adding whole boiled eggs to the spicy gravy, you can slice the eggs into halves or quarters. Part of the egg yolk will disintegrate in the gravy and thicken the curry. However, if adding sliced eggs, do not stir excessively or the entire curry will become too mushy and will not look presentable.
Egg with French Beans
Substitute long beans for the French beans if you prefer.
INGREDIENTS | SERVES 2
3 eggs
¼ teaspoon dark soy sauce
¼ teaspoon ground white pepper
2 tablespoons vegetable oil
½ pound French green beans, diced to small pieces
Salt and ground white pepper, to taste
In a small bowl, whisk the eggs with soy sauce and pepper. Set aside.
Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the green beans, sprinkle in salt and pepper to taste, and fry for about 5 minutes, covering rice cooker occasionally in the process of frying, until green beans have turned slightly tender.
Gently pour in the whisked eggs so that they spread evenly across the surface of the pot and cover the green beans. Allow th
e eggs to cook on one side for 3 to 5 minutes until slightly browned, then flip to the other side to complete cooking in about 3 minutes, covering the rice cooker in the process of cooking the eggs.
When eggs have cooked and set, switch off rice cooker, dish out, and serve.
Shrimp Foo Yong
Traditionally, this dish is a deep-fried pancake filled with eggs, vegetables, and leftover meat or seafood. Today, the cooking method has changed to pan-frying, especially when this dish is homemade.
INGREDIENTS | SERVES 2
2 tablespoons vegetable oil
12 to 16 shrimp, peeled, deveined, and diced (into about ½-inch pieces)
3 eggs
¼ teaspoon dark soy sauce
¼ teaspoon ground white pepper
2 green onions, sliced into finger-length pieces
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 to 10 minutes until shrimp turn pink and almost cooked. Dish out and set aside to cool. Leave the remaining oil in the pot.