by Hui Leng Tay
In a bowl, whisk the eggs with soy sauce and pepper. Add the green onions and cooled shrimp and whisk gently to combine.
Cover the rice cooker, set to Cook, and heat the oil that remains in the pot. When base of pot is warm, gently pour in the egg mixture and fry, breaking up the eggs while cooking, covering the rice cooker in the process of frying the eggs. Once the eggs are cooked through, dish out and serve.
Cooking Tip
You do not need to restrict yourself to leftover ingredients when making this dish. Use fresh ingredients to match up with the fresh eggs!
Egg with Pork and Cilantro
As an alternative, use ground beef or chicken.
INGREDIENTS | SERVES 2
3 eggs
¼ teaspoon dark soy sauce
¼ teaspoon ground white pepper
2 tablespoons vegetable oil
¼ pound ground pork
Salt and ground white pepper, to taste
1 tablespoon finely chopped cilantro leaves
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 pork (break into small bits and spread evenly across the pot) and fry about 10 to 12 minutes until pork is cooked, covering rice cooker occasionally in the process of frying. Season with salt and pepper to taste.
Gently pour in the eggs so that the eggs spread evenly across the pot surface and cover the pork bits. Sprinkle in cilantro and allow the eggs to cook on one side for 3 to 5 minutes until slightly browned, covering the rice cooker in the process of cooking the eggs. When egg has cooked and set, switch off the rice cooker, dish out, and serve.
Cooking Tip
As an alternative cooking step, you can dish out the cooked pork to cool. Then add the pork, seasoning, and cilantro leaves into the whisked egg mixture and whisk to combine all the ingredients. This will take more time since you need to wait for the pork to cool. However, it might be easier to control the cooking process as the entire egg mixture is added all at the same time and fried at the same temperature.
Onion and Green Chili Omelet
If you want your eggs fluffier, add 1 to 2 tablespoons more milk when you whisk the eggs.
INGREDIENTS | SERVES 2 OR 3
4 eggs
2 tablespoons whole milk
1 fresh green chili pepper, seeded and finely chopped
Salt, to taste
¼ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
½ onion, finely chopped
In a bowl, lightly whisk the eggs, milk, chili, salt, and pepper to combine. 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 onions and fry about 5 minutes until slightly soft, covering rice cooker occasionally in the process of frying.
Gently pour in the whisked eggs so that they spread evenly across the pot surface. Cover rice cooker, lifting the lid occasionally to monitor. When the omelet is almost cooked in 5 to 8 minutes, fold it in half in the rice cooker, cover rice cooker, switch the cooker to Warm, and allow to cook for 30 seconds longer.
Transfer omelet onto a plate and serve immediately.
Cooking Tip
To make sure the omelet is presented nicely (and not broken to pieces), try not to move the eggs too much when frying. As the eggs begin to set on the base of the pot, try lifting the eggs slightly at the edge to allow uncooked portions of the egg to flow underneath to be cooked.
Scrambled Eggs with Spices
In Parsi cuisine this is also known as akoori. Another variant is pora, which refers to “Parsi omelet.”
INGREDIENTS | SERVES 3 OR 4
5 eggs
2 tablespoons whole milk
Salt and ground black pepper, to taste
1 tablespoon butter, divided use
2 shallots, thinly sliced
1 clove garlic, finely minced
1 fresh green chili pepper, seeded and chopped
1 tomato, peeled and diced
Pinch (less than ¼ teaspoon) of ground turmeric
¼ teaspoon ground cumin 1 tablespoon finely chopped cilantro leaves, divided use
In a bowl, lightly whisk the eggs, then stir in milk, salt, and pepper to combine. Set aside.
Add ½ tablespoon of the butter to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm and butter melts, add the shallots and fry about 3 minutes until slightly soft.
Add the garlic and chili and fry for about 3 minutes, covering rice cooker occasionally in the process of frying.
Add remaining butter, tomatoes, turmeric, and cumin. Stir well for about 5 to 8 minutes until tomatoes release their juices, covering rice cooker in the process of frying the tomatoes and spices.
Add the whisked eggs and ½ tablespoon cilantro, stirring occasionally to fluff up. Cook the eggs evenly for about 3 to 5 minutes until a creamy, moist consistency, switching rice cooker to Warm if the heat is too high and seems to be drying out the eggs.
Transfer eggs to serving plate and garnish with remaining cilantro. Serve with toasted bread or Indian roti (bread).
Indian Cheese Omelet
As a variation, use heavy cream instead of whole milk to produce a fluffy omelet with a richer taste.
INGREDIENTS | SERVES 2
2 eggs
3 tablespoons whole milk
¼ teaspoon garam masala
1 fresh green chili pepper, seeded and chopped
Salt, to taste
¼ teaspoon freshly ground black pepper
1 tablespoon butter
1 tablespoon grated Parmesan cheese
2 slices Cheddar cheese
In a small bowl, lightly whisk the eggs, milk, garam masala, chili, salt, and pepper. Set aside.
Add the butter to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm and butter melts, gently pour in the egg mixture so that the eggs spread evenly across the pot surface. Cook the egg about 5 to 8 minutes on one side, covering rice cooker in the process.
Sprinkle the Parmesan cheese on the eggs and lay the Cheddar slices on top of the eggs. Fold the omelet in half and cover the rice cooker for about 30 seconds to melt the cheese. When the cheese melts, switch off rice cooker and transfer the omelet onto a serving plate.
Garam Masala
Garam masala is a blend of fragrant and aromatic Indian spices including cumin seeds, fennel seeds, coriander seeds, cardamom seeds, black peppercorns, and turmeric. You should buy garam masala and other spice blends in small amounts because they do not keep long and gradually lose their aroma.
Green Onion and Potato Frittata
For a higher nutritional value (or if you dislike the pungency of green onions), substitute fresh baby spinach.
INGREDIENTS | SERVES 2
4 cups water
1 medium-sized potato
2 eggs
3 tablespoons whole milk
1 tablespoon finely chopped green onions
Salt and freshly ground black pepper, to taste
1 tablespoon butter, divided use
2 slices Cheddar cheese
Fill the rice cooker pot with 4 cups water. Cover the rice cooker and set to Cook. When water boils, add the potato and boil for 15 minutes.
Lightly whisk the eggs, milk, green onions, salt, and pepper in a bowl. Set aside.
Once the potatoes are cooked in the rice cooker, remove the potato and set aside to cool. When cooled, peel and cut the potato into ½-inch cubes. Set aside.
Clean out the rice cooker and wipe dry. Add ½ tablespoon of the butter to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm and the butter melts, add the potato cubes and fry for 2 to 3 minutes, spreading the potatoes evenly across the pot.
Add the remaining butter. When it melts, gently pour in the egg mixture so that the egg spreads evenly across the pot surface.
Cook the egg on one side for about 5 to 8 minutes, covering the rice cooker during this process. When egg is almost cooked (cooked on one side but still runny on top), add the Cheddar cheese, cover rice cooker, and allow cheese to melt.
After the cheese melts and the runny portions of the egg are cooked, transfer egg onto serving plate and serve immediately.
Summer Frittata
Traditionally, a frittata is partially cooked on the stovetop, broiled to finish, and served open-faced. Today, however, the term “frittata” is often used to describe a thick omelet.
INGREDIENTS | SERVES 2
2 eggs
2 tablespoons whole milk
Salt and freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
1 cup fresh corn kernels
½ green bell pepper, seeded and finely diced
½ red bell pepper, seeded and finely diced
1 teaspoon butter
In a small bowl, lightly whisk the eggs, milk, salt, and pepper. 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 corn and peppers and fry for 2 to 3 minutes, spreading the vegetable mixture evenly across the pot.
Add the butter. When it melts, gently pour in the egg mixture so that the egg spreads evenly across the pot. Cook the egg, covering the rice cooker during this process. When the egg is fully cooked in about 8 to 10 minutes, transfer the frittata to a plate and serve immediately.
Cooking Tip
Make use of seasonal ingredients to create your own repertoire of seasonal frittatas. How about an asparagus frittata in spring, cabbage and onion frittata in fall, and cauliflower and butternut squash frittata in winter?
CHAPTER 16
Tofu
Steamed Tofu Balls
Steamed Tofu with Ground Pork
Spinach Tofu in Mushroom Sauce
Tofu Casserole
Tofu with Hot Shallot Oil
Tofu Curry
Mapo Tofu
Tofu with Shrimp, Meat, and Mushrooms
Marinated Scrambled Tofu with Peppers and Onions
Tofu with Butternut Squash
Tofu with Bean Sprouts and Spices
Tofu Patties
Steamed Tofu Balls
A healthy and protein-packed dish you can even enjoy on its own.
INGREDIENTS | SERVES 2
Ingredients
½ (10½-ounce) block firm tofu, drained of excess moisture
¼ pound ground chicken
1 egg white
Pinch (less than ¼ teaspoon) of salt
¼ teaspoon ground white pepper
½ teaspoon corn flour
3 fresh shiitake mushroom caps, sliced thinly
Ground white pepper, to taste
Fill the rice cooker pot with water to about the 3-cup mark. Cover the rice cooker and set to Cook.
Mash tofu in a bowl, then combine with ground chicken, egg white, salt, pepper, and corn flour. Mix well. Shape tofu mixture into round balls, and place evenly across a plate that will fit in the steamer insert or basket. Sprinkle mushrooms over the tofu balls. Cover the plate with plastic wrap and set aside.
When the water in the rice cooker boils, place the steamer insert or basket with the plate of tofu balls into the rice cooker. Cover rice cooker for about 10 minutes until the chicken is cooked.
Add a dash of white pepper to the steamed dish before serving.
Cooking Tip
Use a denser tofu such as firm tofu in this recipe, since soft tofu has a higher moisture content. The high moisture content in soft tofu will make tofu balls lose their firm structure and they will not look presentable.
Steamed Tofu with Ground Pork
As a variation, cut the tofu into small cubes and steam with the fried pork mixture as directed. The flavors will penetrate deeper within the tofu.
INGREDIENTS | SERVES 2
1 (10-ounce) block soft tofu, drained of excess moisture
1 teaspoon Chinese cooking wine
2 teaspoons dark soy sauce
½ teaspoon brown sugar
¼ teaspoon sesame oil
¼ teaspoon ground white pepper
2 tablespoons water
1 tablespoon vegetable oil
½ pound ground pork
1 tablespoon finely chopped green onions, divided use
1 fresh red chili pepper, seeded and thinly sliced, for garnish
Place the tofu on a plate that will fit in the steamer insert or basket. Set aside.
Mix Chinese cooking wine, soy sauce, brown sugar, sesame oil, pepper, and 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 cooker gets warm, add the shallots and fry about 3 minutes until fragrant.
Add the ground pork (break up into even, small bits), ½ tablespoon of the green onions, and prepared sauce mixture. Mix well, cover the rice cooker, and allow to simmer for 30 seconds. Switch off rice cooker. Ladle the pork mixture over the tofu.
Clean the rice cooker and wipe dry. Add water to the rice cooker to fill up half the pot, cover, and set to Cook. When the water boils, place the steamer insert or basket holding the tofu and pork into the rice cooker, cover, and steam for about 10 minutes until pork cooks through. Garnish with remaining green onions and red chili.
Spinach Tofu in Mushroom Sauce
You can also use frozen spinach for this dish. Thaw the frozen spinach according to package instructions and then continue with this recipe.
INGREDIENTS | SERVES 2 OR 3
1 (10-ounce) block soft tofu, drained of excess moisture
2 cups tightly packed, coarsely chopped baby spinach
2 teaspoons oyster sauce
½ teaspoon dark soy sauce
1 teaspoon brown sugar
1 cup water
1 tablespoon vegetable oil
1 (1½-ounce) pack Japanese beech mushrooms
Fill the rice cooker pot with water to about the 3-cup mark. Cover the rice cooker and set to Cook.
Place tofu on a plate that will fit in the steamer insert or basket. Arrange chopped spinach on top of the tofu and cover the plate with plastic wrap.
In a small bowl, mix oyster sauce, soy sauce, brown sugar, and water. Set aside as sauce.
When the water in the rice cooker boils, place the steamer insert or basket with the plate of tofu in the rice cooker, and steam for about 3 minutes until the spinach is soft and cooked. Remove steamer insert and set spinach tofu aside.
Clean the rice cooker and wipe dry. Add the oil to rice cooker, cover, and set to Cook. When base of rice cooker gets warm, add the mushrooms, followed by sauce mixture. Cover rice cooker and allow to reach a simmer. Once simmering, switch to Warm and simmer for 5 minutes until mushrooms are cooked.
Ladle the mushroom sauce over the steamed spinach tofu and serve immediately.
Cooking Tip
Soft tofu has a high moisture content (almost 90 percent). To drain effectively, place paper towels over the tofu to absorb the moisture.
Tofu Casserole
Add about ½ cup of diced zucchini for a wider variety of vegetables in this casserole. Then cut down broccoli florets to ½ cup.
INGREDIENTS | SERVES 4
½ tablespoon oyster sauce
½ teaspoon dark soy sauce
1 teaspoon brown sugar
¼ teaspoon ground white pepper
½ cup water
1 tablespoon vegetable oil
2 cloves garlic, thinly sliced
1 cup diced celery
1 cup broccoli florets
1 cup cauliflower florets
1 (10-ounce) block firm tofu, cubed into bite-sized pieces
In a small bowl, mix oyster sauce, soy sauce, brown sugar, pepper, and water. Set aside as sauce.
Add oil to the rice cooker, cover, and set to Cook. When the base of the pot gets warm, add the garlic and fry about 3 minutes until fragrant.
Add the celery, broccoli, cauliflower, and tofu and fry for 3 minutes until vegetables are slightly tender, covering rice cooker occasionally in the process of frying.
Stir in sauce mixture, mix well with vegetables and tofu, cover rice cooker at Cook, and allow to reach a simmer.
Once simmering, switch to Warm and continue simmer for 5 to 10 minutes until all the vegetables are tender. Serve with steamed rice.
Tofu with Hot Shallot Oil
To save time you can use ready-made fried shallots, found in some Asian supermarkets.
INGREDIENTS | SERVES 2 OR 3
1 (10-ounce) pack soft tofu, drained, and sliced to about 1-inch cubes
1 teaspoon dark soy sauce
½ teaspoon Worcestershire sauce
1 red chili pepper, seeded and thinly sliced
2 tablespoons finely chopped green onions
1 tablespoon Fried Golden Shallots
1 teaspoon sesame oil
1 tablespoon vegetable oil