The Ultimate Rice Cooker
Page 36
SOFT VEGETABLES
1 medium-size leek, white part only, washed well, cut in half, and thinly sliced
6 ounces pencil-thin asparagus, trimmed bottoms, sliced on a diagonal into 1-inch pieces
1 medium-size zucchini or yellow crookneck summer squash, cut into thin strips
1 cup fresh or frozen petite peas
12 canned whole baby corn, drained and cut in half lengthwise
½ pound firm, fresh white mushrooms, thinly sliced
1 medium-size red or orange bell pepper, halved, seeded, and cut into thin strips
2 to 3 large chard leaves, stems discarded, or Napa cabbage leaves for lining steamer basket (optional)
1 pound fettuccine
1 carrot, cut into thin strips
½ head cauliflower, broken into florets
¼ cup olive oil, or mixture of olive oil and walnut or hazelnut oil
4 paper-thin slices prosciutto, cut into thin strips
3 tablespoons pitted black olives
2 tablespoons minced fresh basil leaves or other fresh herb, such as oregano, marjoram, chives, or savory
½ cup freshly grated or finely shredded Parmesan cheese, plus more for sprinkling
Salt
Freshly ground black pepper
1. Prepare the vegetables and place them on a plate (this can be done 2 to 4 hours in advance). Cover and refrigerate until serving.
2. Fill the rice cooker bowl half-full of hot water, close the cover, and set for the regular cycle. Line two steamer baskets with a single layer of chard or cabbage leaves or coat with nonstick cooking spray. Arrange the soft vegetables in the baskets.
3. When the water comes to a boil, add the pasta, carrot, and cauliflower to the rice bowl. Place the steamer baskets over the boiling water and close the cover. Set a timer and steam for 10 minutes. Check for doneness; both the vegetables and the pasta should be tender. Remove the baskets and set aside. Carefully remove the bowl with oven mitts and drain the pasta, carrots, and cauliflower in a colander.
4. To serve, place the pasta and vegetables in a warm shallow serving bowl. Drizzle with the olive oil. Sprinkle with the pro-sciutto, olives, basil, cheese, and salt and pepper to taste; toss to combine. Serve immediately, with extra Parmesan on the side.
steamed flank steak and sweet potatoes
Rice ground up with spices (and sometimes hot pepper) is a popular Chinese coating for steamed flank steak or spare ribs. We got the idea for this presentation right off the box of rice powder that we bought at a local Asian market. If you can’t find rice powder, you can make your own as follows: In a dry, heavy skillet, toast 1 cup washed and drained long-grain white rice, or 1 cup soaked and drained glutinous rice, over medium heat until it is lightly toasted, 7 to 10 minutes. Let cool, then whirl the rice in a blender with 1 star anise or 1 teaspoon five-spice powder until powdered. Feel free to double this recipe if you have a very large steamer rack (or a tier basket model); otherwise, just steam it in two batches. This is a wonderful meal: The steamed sweet potatoes will be meltingly tender and gently flavored by the meat.
MACHINE: Large (10-cup) rice cooker ;
on/off only
CYCLE: Regular
YIELD: Serves 2
½ pound flank steak, trimmed of fat
1 tablespoon soy sauce
½ teaspoon sugar
⅛ teaspoon ground white pepper
2 small to medium-size sweet potatoes (not yams), peeled and sliced ½ inch thick
About half of a 50-gram box spiced rice powder or about ¼ cup homemade spiced rice powder (see headnote)
1. Cut the steak into bite-size pieces or slice thinly on the diagonal. Toss the steak with the soy sauce, sugar, and white pepper; let marinate for 20 to 30 minutes at room temperature.
2. Fill the rice cooker bowl one-quarter to one-third full of hot water, close the cover, and set for the regular cycle. Coat the steamer tray with nonstick cooking spray and arrange the sweet potatoes on it in 2 layers.
3. Sprinkle the rice powder over the meat; stir gently to combine and evenly coat. If the rice coating seems sparse, add a bit more. Arrange the meat on top of the sweet potatoes. When the water comes to a boil, place the steamer basket in the cooker and close the cover. Set a timer and steam for 25 minutes. Check for doneness; the meat and its rice coating should both be tender.
4. Serve immediately, dividing the meat and potatoes between two plates.
steamed sausages and sauerkraut with champagne
With the advent of the healthier sausages, it is now easy to eat them once a week. Here is an incredibly easy entrée. The amount of sauerkraut depends on your diners; anyone from Europe will eat a hearty serving. You can brown the sausages first in a skillet if you like, but that is optional. Serve with a variety of mustards and some butter and dill weed on the potatoes. We like to serve it with a tossed green salad with sliced cucumbers or cole slaw.
MACHINE: Large (10-cup) rice cooker ;
on/off only
CYCLE: Regular
YIELD: Serves 4
2½ to 3 pounds fresh sauerkraut, rinsed
⅓ cup dry champagne or sparkling white wine
8 fully cooked sausages, such as smoked chicken-apple or bockwurst with chives
12 medium-size red or white new potatoes, cut in half or quarters, or 24 baby creamer potatoes, left whole and unpeeled
¼ cup (½ stick) unsalted butter, for serving
2 teaspoons dillweed, for serving
1. Fill the rice cooker bowl one-quarter full of hot water, close the cover, and set for the regular cycle.
2. Line two steamer baskets with a single sheet of parchment paper each. Divide the sauerkraut in half and arrange it like a bed in the center of both baskets; drizzle with the champagne. Place 4 sausages on each bed of sauerkraut, then loosely arrange the potatoes around the sauerkraut. When the water comes to a boil, place the baskets in the cooker and close the cover. Set a timer and steam for 30 to 40 minutes. Check for doneness: the potatoes should be tender when pierced with the tip of a knife and the sausages nice and hot.
3. Serve immediately, with each diner having 2 sausages, sauerkraut, and some potatoes with 1 tablespoon butter and ½ teaspoon dillweed sprinkled on.
dim sum , dolmas , and tamales : LITTLE BITES
Dumpling Blossoms
Steamed Vegetarian Siu Mai
Ming-man’s Pearl Balls
Barbecued Pork Buns (Char Siu Bau)
Honey Flower Rolls
Sticky Rice in Lotus Leaves
Herb and Rice Dolmas
Dolmas Stuffed with Lamb, Rice, and Almonds
Dolmas with Figs and Sun-Dried Tomatoes
Winter Squash and Cilantro Tamales
Corn and Black Bean Tamales
Jacquie’s Rancho Tamales
Green Corn Tamales
Tamale Tarts
One of the delights of the on/off rice cookers is the ability to steam-cook foods like dim sum, dolmas, and tamales, all of which require special equipment if done on the stovetop. These out-of-hand little bites ended up being one of our favorite, and exceptionally convenient, ways to use the rice cooker. Whether as a before-dinner snack, as a buffet item, or a light meal, these tidbits are the best offerings from a variety of traditional world cuisine foods.
DIM SUM
Yum cha, or “to drink tea,” is a morning tea and snack ritual in Chinese teahouses. The snacks are called dim sum, steamed or fried foods in diminutive, bite-size proportions served fresh and hot. Dim sum translates into the eloquent Cantonese saying, “touched by the heart.” It is a buffet served from carts stacked with steamer baskets in teahouses that specialize in serving dim sum. The finger-food appetizers include steamed dumplings, vegetables, bits of fish and meat savories, shrimp, pearl rice balls, spring rolls, and pastries. Dim sum is also served in larger portions with salad and rice as the traditional Sunday morning meal that would be a brunch in the United States.
Although rice is served in t
he south of China, bread is a staple in the north, where fields of wheat, corn, and millet grow. Once the Chinese learned the art of milling over 2,000 years ago, they began to make noodles and steam breads made with a natural sour starter, since they did not have enclosed ovens, except for the occasional tandoori-style one. For dim sum, breads are steamed into rolls or filled with some sort of meat filling. Steamed breads have always been esteemed products of the kitchen; the Imperial Mings made a different bread every day of the month to take to the temples in honor of their ancestors. These steamed breads are now part of the dim sum kitchen.
Since many dim sum specialties are steamed, the on/off rice cooker is a perfect tool for them. Many rice cookers come with a metal steamer tray that fits into the top of the cooker. One of Beth’s cookers came with a stack of three transparent plastic baskets, which mimic the traditional bamboo ones. These are really ideal for dim sum, but either type works fine. The water in the steamer should be boiling vigorously when the food-laden baskets are set in place and the timing for the cooking begins. The filled baskets should be situated well above the surface of the hot water so that the water doesn’t touch or bubble up over into it. The tight-fitting heat-resistant glass cover is put on top to close the unit and efficiently enclose the steam (no mismatched covers, please). You can fill one or both of the stacked steamer baskets to cook at one time. We don’t recommend using a third tier; rather, cook in a second batch so that all the food is cooked thoroughly and evenly. If your cooker came with only a single metal tray, you will be steaming dim sum in batches.
The medium or large rice cooker is advised for steaming dim sum, because it is important to have as large a pot as possible to hold enough water to create a lot of intense steam to circulate around the food. You want a steady volume of steam to be released during the entire cooking time, so the right amount of water in the bowl is important. If you must, add only boiling water to replenish.
dumpling blossoms
The delicate steamed dumplings known as dumpling blossoms (shao mai in Mandarin and siu mai in Cantonese) are named such because of the shape, like a little pouch with frilly edges and a peek at the filling. It is a favorite shape for dim sum, along with ones shaped like half-moons, closed pouches, and an origami-like double fold enticingly called a phoenix eye. The chicken-and-ginger filling is a very flavorful, lowfat version.
MACHINE: Medium (6-cup) or large
(10-cup) rice cooker; on/off only
CYCLE: Regular
YIELD: 30 dumplings
DUMPLINGS
1½ pounds ground chicken
1 large egg white, lightly beaten
3 tablespoons chopped fresh cilantro leaves
3 green onions, finely chopped
1 clove garlic, pressed
2 tablespoons soy sauce
1 tablespoon peeled and minced fresh ginger
2 teaspoons sugar
¼ teaspoon freshly ground white pepper
2 to 3 large lettuce or Napa cabbage leaves, for lining steamer basket
30 wonton or siu mai wrappers
DIPPING SAUCE
¼ cup soy sauce
3 tablespoons cider vinegar
1 tablespoon chicken stock or water
2 teaspoons peeled and finely grated fresh ginger
1 teaspoon sugar
¼ teaspoon Chinese hot chile sauce
1. In a medium-size bowl, combine the dumpling ingredients except the lettuce leaves and wrappers; mix well with a fork. Refrigerate for 4 hours to chill and firm up the mixture.
2. Fill the rice cooker bowl one-quarter full of water, close the cover, and set for the regular cycle. If the water boils before you are ready to cook the siu mai, flip the switch to the Keep Warm position (switch back for cooking).
3. Line two steamer baskets with a single layer of the lettuce or cabbage leaves. Place the wrappers on the side of your workspace, covered with damp paper towels to prevent drying. If using wonton wrappers, trim the edges to form circles. Take one wrapper and brush with some cold water (this helps the wrapper to stick to the meat mixture). Place 1 heaping teaspoon of filling in the center of each wrapper, spreading it around the center. Use your fingers to gather up and pleat the wrapper around the filling to form an open-topped cup; carefully squeeze the middle to give it a waist and flare it to make a slightly open end. Tap each dumpling on the work surface a few times to flatten the bottom so it will stand upright in the steamer basket. (Alternatively, you can use your fingers to fold the wrapper into a half-moon and pleat the edge to seal.) Set the filled siu mai in the lined steamer baskets, at least an inch apart; cover with a damp cloth while filling the remaining wrappers.
CLICK TO SEE ASIAN INGREDIENTS
4. Place the steamer baskets over the boiling water in the rice cooker and close the cover. Set a timer for 15 to 20 minutes and steam until the filling is cooked through (cut one open to test).
5. While the dumplings are steaming, make the dipping sauce. Place the dipping sauce ingredients in a small bowl; stir to combine.
6. Serve the dumplings hot, with little individual bowls of dipping sauce.
note: The uncooked filled dumplings can be frozen, close together, but not touching, on a lined baking sheet. After 6 to 8 hours, remove them from the sheet and store in plastic freezer bags. Freeze for up to 2 months. To cook, just remove from the bag and arrange in the lined steamer baskets. Steam frozen, doubling the cooking time.
steamed vegetarian siu mai
We feel really lucky to have this delicious, delicious, delicious vegetarian dim sum recipe from Master Chef Martin Yan, the celebrated host of more than 1,500 TV cooking shows and author of Martin Yan’s Feast: The Best of Yan Can Cook (Bay Books & Tapes, 1998), his definitive work to date. Born in Guangzhou, in the Canton region of China (the birthplace of the art of dim sum), Yan entered the culinary world at age 13 with his apprenticeship at a Hong Kong restaurant. These siu mai dumplings are hearty and flavor-packed. We dare you to stop eating them once you have started! They are filled with tofu, but you’d never guess. It’s important to steam them filled side down; otherwise, they’ll stick to the steamer plate. Serve with soy sauce or Chinese mustard for dipping, if desired, or make a simple dipping sauce from soy sauce, rice vinegar, and chile oil.
MACHINE: Medium (6-cup) or large
(10-cup) rice cooker; on/off only
CYCLE: Regular
YIELD: 30 dumplings
DUMPLINGS
1 pound (1 package) firm tofu, drained and mashed
2 green onions, white and green parts, finely chopped
¼ cup coarsely chopped water chestnuts
1½ tablespoons soy sauce
1 tablespoon Shaoxing wine (available in Chinese markets) or medium-dry sherry
2 teaspoons cornstarch
2 teaspoons peeled and minced fresh ginger
1½ teaspoons Asian sesame oil
1 teaspoon sugar
¼ teaspoon freshly ground white pepper
30 wonton or siu mai wrappers
DIPPING SAUCE
¼ cup soy sauce
¼ cup rice vinegar
¾ to 1 teaspoon hot sesame oil, to your taste
1. Cut the tofu into 4 sections and place in a linen dish towel. Gather the towel edges together and twist to remove as much water as possible. Transfer the tofu to a medium-size bowl and mash with a fork until smooth. Add the remaining dumpling ingredients except the wrappers and mix well. Set aside for 30 minutes.
2. Fill the rice cooker bowl one-quarter full of water, close the cover, and set for the regular cycle. If the water boils before you are ready to cook the siu mai, flip the switch to the Keep Warm position (switch back for cooking).
3. Place the wrappers on the side of your workspace, covered with damp paper towels to prevent drying. If using wonton wrappers, trim the edges to form circles. Place 1 heaping teaspoon of the filling in the center of each wrapper. Use your fingers to gather up and pleat the wrapper around the filling to for
m an open-topped cup; carefully squeeze the middle to give it a waist, and flare it to make a slightly open end.
4. When all the dumplings are made, arrange them, filling side down, without crowding, on a lightly greased glass pie plate (or other heatproof plate or shallow dish) that will fit inside your steamer basket with some clearance all around. Set the plate on the steamer basket. Place the steamer basket over the boiling water in the cooker and close the cover. Set a timer for 12 minutes and steam until the filling in heated through (cut one open to test).
5. While the dumplings are steaming, make the dipping sauce. Place the soy sauce, vinegar, and sesame oil in a small bowl; whisk to combine.
6. Serve the dumplings hot, with little individual bowls of dipping sauce.
ming-man’s pearl balls
These steamed meatballs covered with sticky rice (the pearls) are tasty additions to a dim sum meal. They also make great party food. Traditionally made with ground pork, we prefer a lighter version made with ground chicken. A mix of ground beef and ground turkey breast is another lower-fat yet flavorful choice. Pearl balls were the first thing Julie’s friend Ming-man Hsieh learned to cook as a girl in Taiwan. We adapted the recipe only slightly.
MACHINE: Medium (6-cup) or large
(10-cup) rice cooker; on/off only
CYCLE: Regular
YIELD: About 20 rice balls
1 cup sticky rice, soaked in cold water for several hours or overnight
2 dried shiitake mushrooms
1 tablespoon dried shrimp
1 large carrot
1 whole canned bamboo shoot or ¼ cup sliced canned bamboo shoots
1 pound lean ground chicken, lean ground pork, or half lean ground beef and half lean ground turkey
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon freshly ground white pepper
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
1 tablespoon Shaoxsing wine (available in Chinese markets) or medium-dry sherry
Pinch of sugar
2 to 3 large lettuce, Napa cabbage, or chard leaves (stems discarded), for lining steamer basket