by Hui Leng Tay
Add beans and water to the rice cooker pot. Cover, set to Cook, and bring to a boil.
Allow to boil for 15 minutes or more until the beans slightly soften, stirring occasionally and tilting the rice cooker lid slightly to vent off excessive steam.
When the beans are slightly softened, switch to Warm and simmer for about 1 hour or more until the beans cook through.
Add screwpine leaves and sugar. Stir well and continue to simmer for about 30 minutes or more or until the beans have expanded out of their skins and become soft. Serve warm or chilled.
Red Bean Soup
Red beans can also be made into a sweet dessert soup similar to green beans. However, red beans are considered a “warming” food, different from green beans.
INGREDIENTS | SERVES 4 OR 5
1 cup dried red (azuki) beans, cleaned, soaked overnight, and drained
6 cups water
3 tablespoons brown sugar or more, to taste
Zest of half an orange
Add beans and water to the rice cooker pot. Cover, set to Cook, and bring beans and water to a boil.
Allow to boil for 15 minutes or more until the beans slightly soften, stirring occasionally and tilting the rice cooker lid slightly to vent off excessive steam.
When the beans are slightly softened, switch to Warm and continue to simmer for about 1 hour or more until the beans cook through.
Add sugar and stir until dissolved. Switch to Warm and continue to simmer for about 1 hour or more until the beans have expanded out of their skins and become soft. Add the orange zest and serve warm.
Cooking Tip
Before soaking red beans or green beans, rinse a few times over water to remove dirt. Discard discolored beans.
Taro and Bananas in Sweet Coconut Milk
Before the times of “canned” convenience, fresh coconut milk could be bought directly from market vendors. The fresh coconut milk was obtained by finely grating the white coconut flesh, and then squeezing the flesh in a muslin cloth to extract the coconut milk.
INGREDIENTS | SERVES 3 OR 4
½ cup peeled and cubed sweet potato (½-inch cubes)
½ cup peeled and cubed taro (½-inch cubes)
3 cups water
½ cup coconut milk
6 screwpine (pandan) leaves, rinsed and knotted together
2 tablespoons brown sugar or more, to taste
1 teaspoon salt
2 to 3 ripe bananas, cut into ½-inch cubes
Place the sweet potato and taro on a plate that will fit into the 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 in the rice cooker boils, place the steamer insert or basket that holds the cubes of sweet potatoes and taro over the boiling water. Cover the rice cooker and steam for about 10 minutes, until sweet potatoes and taro are soft. Remove and set aside.
Clean out the rice cooker. Add 3 cups water, coconut milk, screwpine leaves, brown sugar, and salt to the pot. Cover rice cooker, set to Cook, and bring to a simmer.
Once simmering, switch to Warm, stir well, and slowly add the bananas and steamed sweet potatoes and taro. Stir gently for about 3 to 5 minutes.
Ladle the dessert into serving bowls and serve warm.
Cooking Tip
Screwpine leaves can be used as natural (green) food coloring. Blend 6 to 8 leaves and ¼ cup water in a food processor. Place the blended mixture in a strainer and squeeze out the green juice. This “extract” is often added when making cakes and desserts in Asia.
Steamed Black Rice Pudding
A popular Asian sweet dessert soup made from glutinous black rice is called Pulut Hitam. This is a pudding version of that dish.
INGREDIENTS | SERVES 3 OR 4
1 cup black glutinous rice, rinsed clean and soaked overnight
6 cups water
2 tablespoons honey, divided use
¼ teaspoon salt
4 tablespoons coconut milk
Honey, for drizzling
Add rinsed rice and the water to the rice cooker pot, cover, and set to Cook. Allow to come to a boil and continue to boil for about 1 hour, stirring occasionally. When boiling vigorously, tilt rice cooker lid slightly to vent built-up steam, and simmer until rice splits open and becomes fairly soft.
With about 5 to 10 minutes to go before draining the rice, stir in 1 tablespoon honey.
Drain the rice, place in a bowl, and then mix with salt and remaining honey. Spoon the rice mixture into cups or molds and set aside on a plate that will fit in the steamer insert or basket.
Clean out the rice cooker. Fill the pot with water to about the 4-cup mark, cover, and set to Cook. When the water in the rice cooker boils, place the steamer insert or basket that holds the cups over the boiling water. Cover the rice cooker and steam for 1 hour.
Remove steamed rice from molds (turn the mold upside down above the plate; with the help of a spoon to lift the rice from the edges of the molds, the rice may just drop gently on the plate) and place on serving plates. Drizzle coconut milk and honey over the steamed rice pudding.
Sweet Snow Fungus and Ginkgo
Do not be appalled by the word “fungus.” Snow fungus is just another type of mushroom that is used in Chinese medicines and cooking. It can be found in the dried foods section in Asian supermarkets and must be soaked before use. Snow fungus adds a jelly-like texture to desserts.
INGREDIENTS | SERVES 3 OR 4
2 pieces snow fungus, soaked in water before use
4 honey dates
5 small rock sugar crystals
4 cups water or more, enough to submerge ingredients in the pot
2 screwpine (pandan) leaves, rinsed and knotted together
½ cup canned ginkgo
1 to 2 teaspoons sugar or honey, to taste
Add snow fungus, honey dates, and rock sugar to the rice cooker pot. Add the 4 cups water, or enough to submerge the ingredients. Cover rice cooker, set to Cook, and bring to a boil.
Once boiling, switch to Warm, add screwpine leaves, and simmer for 30 to 45 minutes.
Add the ginkgo and sugar or honey (as preferred). Ladle into dessert bowls to serve.
Pink Lemonade with Basil
You can add the 1 stalk of bruised lemongrass to infuse more aroma into this drink.
INGREDIENTS | SERVES 3 OR 4
4 cups water
1 tablespoon sugar
2 tablespoons honey
½ to 1 cup freshly squeezed lemon juice, adjust accordingly to preference for sourness
1 cup fresh red grapefruit juice
½ cup roughly chopped fresh basil leaves
Add the water to rice cooker, cover, and set to Cook. When water boils, add the sugar and honey and stir about 5 to 8 minutes to dissolve. Switch off rice cooker and allow mixture to cool.
Add lemon and grapefruit juices into the sugar syrup and mix well. Pour into a jug, for ease of serving the drink later.
Add the basil and some crushed ice before serving.
Cooking Tip
If any of the grapefruit was not needed for the juice, you can peel the fruit, remove membranes, and cut the segments into smaller pieces to be added to the lemonade.
Honeydew and Snow Fungus in Sweet Coconut Milk
As a variation, you can use cantaloupe instead of honeydew, or use some of each. These fruits give an added texture to the dessert.
INGREDIENTS | SERVES 3 OR 4
2 pieces snow fungus, soaked in water before use
5 small rock sugar crystals
3 cups water
½ cup coconut milk
½ cup whole milk
1 cup bite sized cubes honeydew melon
Add the snow fungus, sugar, and water to the rice cooker pot. Cover, set to Cook, and bring to a boil.
Once boiling, switch rice cooker to Warm and simmer for 1 hour. Remove snow fungus and allow to cool. (Leave the remaining water in the pot.) Once cooled, cut snow fungus into sm
all pieces and divide evenly into serving bowls.
Cover the rice cooker, set to Cook, and bring remaining water in the rice cooker to a boil. Once boiling, turn off heat and then slowly stir in both milks. Mix well.
Ladle milk mixture into the serving bowls with snow fungus and chill in refrigerator for 30 minutes or more, until the mixture is cold.
Before serving, add the honeydew cubes.
CHAPTER 20
Tips, Leftover Tricks, and More …
Fried Ginger Strips
Fried Golden Shallots
Fried Garlic Slices
Pickled Pineapple Salad
Mango Chutney
Chili Sambal
Ginger and Green Onion Sauce
Peanut Sauce
Toasted Almonds
Toasted Pita Pizza
Stuffed Egg Rolls with Rice
Fried Ginger Strips
Do not use frozen (stored) ginger to make this. Even when thawed, the ginger may contain too much moisture and cause the oil to spit when frying.
INGREDIENTS | YIELDS 2 TO 3 TEASPOONS AS GARNISH
3 tablespoons vegetable oil
2-inch piece fresh ginger, peeled and thinly shredded, set aside on paper towels to drain excess moisture
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the ginger and fry for about 8 to 10 minutes, until crisp and golden brown. Cover the rice cooker occasionally in the process of frying and make sure the ginger strips do not burn. Set aside the fried ginger strips on paper towel to drain off excess oil. Stored in an airtight container, they can be left outside at room temperature for about 1 week.
Fried Golden Shallots
Sprinkling fried shallots over Asian soups and noodles will make any dish extra flavorful.
INGREDIENTS | YIELDS 2 TO 3 TEASPONS AS GARNISH
3 to 4 tablespoons vegetable oil
½ cup thinly sliced shallots, set aside on paper towels to drain excess moisture
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 for about 8 to 10 minutes, until crisp and golden brown. Cover rice cooker occasionally in the process of frying and make sure the shallots do not burn.
Fried Garlic Slices
Fried garlic can be stored in an airtight container in the fridge for a few months.
INGREDIENTS | YIELDS 3 TO 4 TEASPONS AS GARNISH
3 to 4 tablespoons vegetable oil
4 to 6 cloves garlic, thinly sliced
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the garlic and fry for about 5 to 8 minutes, until crisp and golden brown. Cover rice cooker occasionally in the process of frying and make sure the garlic does not burn.
Pickled Pineapple Salad
Serve this as an appetizing condiment with steamed rice, coconut-based dishes, or pan-fried fish.
INGREDIENTS | SERVES 2 TO 3
2 tablespoons vegetable oil
2-inch piece ginger, peeled and sliced
1 medium fresh red chili pepper, seeded and thinly sliced
2 cups peeled and sliced fresh pineapples, cut into 1-inch cubes
½ teaspoon salt
¼ teaspoon dark soy sauce
1 to 2 tablespoons brown sugar, to taste
1 tablespoons vinegar
Add the oil to the rice cooker, cover, and set to Cook. When the base of the pot starts to get warm, add the ginger and chili and fry about 1 to 2 minutes, until fragrant.
Add pineapple, salt, soy sauce, sugar, and vinegar and stir constantly for about 6 to 8 minutes, covering the rice cooker occasionally in the process of cooking, until the pineapple looks shiny and glossy.
Mango Chutney
This mango chutney is a sweet-spicy condiment, mild on the spice and easy to make. Store the chutney in airtight containers in the fridge and consume within five days.
INGREDIENTS | SERVES 4
½ teaspoon mustard seeds
3 medium-sized ripe mangoes, seeds removed, peeled, and diced (about 1-inch cubes)
¼ cup cider vinegar
2 teaspoons brown sugar
1 clove garlic, minced
1 teaspoon grated ginger
½ teaspoon paprika
½ teaspoon freshly ground black pepper
Cover the rice cooker and set to cook. When the base of the pot starts to get warm, add the mustard seeds. When seeds start to pop around in about 2 to 3 minutes, add the remaining ingredients and mix well in the pot, stirring occasionally to prevent ingredients from sticking to the bottom of the pot.
In about 8 to 10 minutes, when “sticking” is frequent, reduce the heat by switching the rice cooker to Warm. Simmer for 5 to 8 minutes until mixture thickens.
Dish out the chutney and allow it to cool.
Chili Sambal
This is an easy chili condiment you can make at home. This chili condiment is also called sambal in Indonesia, Malaysia, and Singapore.
INGREDIENTS | SERVES 4
4 thinly sliced shallots
12 dried red chili peppers, soaked
3 tablespoons vegetable oil
1 teaspoon brown sugar ½ teaspoon salt
Combine shallots and chilies in a food processor and blend into a paste.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the pot gets warm, add the chili paste and fry about 5 minutes until mixture becomes fragrant, switching the rice cooker to Warm if mixture gets too hot and starts to splatter.
Add the brown sugar and salt and cook for another 3 to 5 minutes.
Ginger and Green Onion Sauce
This can be a good dipping sauce for boiled chicken, or lettuce-wrapped chicken rolls.
INGREDIENTS | SERVES 4
1 tablespoon water or Chicken Stock
1 teaspoon brown sugar, or to taste
2 tablespoons finely minced green onions
2 tablespoons grated ginger
1 tablespoon vegetable oil
Combine water or chicken stock, brown sugar, green onions, and ginger in a small heatproof glass bowl. Set aside.
Add the oil to the rice cooker, cover, and set to Cook. Wait for about 5 minutes until the oil gets very hot but is not smoking.
Slowly pour the hot oil into the ginger mixture. (It will sizzle for a few seconds.) Allow to sit for 1 to 2 minutes to cool before serving.
Peanut Sauce
Bottled peanut sauce is readily available in Asian supermarkets. However, if you make your own, you can control the ingredients much better. Add some pineapple cubes to the peanut sauce as a variation.
INGREDIENTS | SERVES 5
8 to 10 dried red chili peppers
8 shallots, coarsely chopped
2 cloves garlic, coarsely chopped
1 stalk lemongrass, bottom part bruised
3 tablespoons vegetable oil, divided use
½ cup chunky peanut butter
3 tablespoons coconut milk or more (adjust as needed during cooking, adding 1 or 2 more tablespoons if mixture gets too dry)
¼ teaspoon salt
1 teaspoon brown sugar
Blend the chilies, shallots, garlic, lemongrass, and 1 tablespoon oil in food processor until mixture reaches a finely chopped consistency.
Add remaining oil in the rice cooker. Cover the rice cooker and set to Cook. When base of rice cooker pot is warm, add the blended mixture and fry for about 3 minutes until fragrant, covering rice cooker occasionally in the process.
Add the peanut butter, coconut milk, salt, and sugar. Cover rice cooker and bring to a slight simmer. Switch to Warm when mixture starts to bubble and stir well until sauce thickens.
Once thick, transfer to a bowl and allow sauce to cool.
Toasted Almonds
Nuts that need to be toasted can be dry-fried in this way, similar to toasting sesame seeds.
INGREDIENTS | SERVES 4, AS GARNISH
3 cups sliv
ered raw almonds
Cover rice cooker and set to Cook. When the base of the pot gets warm, add the almonds and stir until golden brown.
Toasted Pita Pizza
For topping variations, try canned corn kernels or diced bell peppers.
INGREDIENTS | SERVES 2
4 slices pita bread
4 slices deli ham, chopped
1 cup finely cubed pineapple
½ cup grated Cheddar cheese
½ cup grated mozzarella cheese
Cover the rice cooker and set to Cook. When the base of the pot gets warm, add one pita (one pita each batch) to the bottom of the rice cooker; sprinkle ham and pineapple over the top. Cover the rice cooker to heat the pizza for 3 to 5 minutes, until toppings are warmed and pita bread becomes crispy at the base.
Toward the end of cooking, add the cheeses, cover rice cooker, and continue to cook about 3 to 5 minutes until the cheese melts. Continue the same for the remaining pita bread. Serve warm.