Start by boiling enough soba for 1 person in water for around 5 minutes. Remove the noodles once they are soft and run under tap water to stop the cooking process. Place the cooked soba into a lunchbox of your choice.
In the same pot used to boil the soba, add a packet of soft tofu that has been cut into smaller square cubes. Blanch the tofu for a few minutes. Strain the tofu and add to the soba lunchbox. Sprinkle chopped green scallion.
Wash thoroughly 150g of black glutinous rice, easily found at supermarkets. Pour the rice into a rice cooker pot, and add 6 cups or 1.32 litres of water.
Add 5 pandan leaves that have been tied into a bundle. Add 1 block of gula melaka. Set the rice cooker timer to cook for 2 hours.
After 2 hours, open the lid and you should see the glutinous rice fully cooked and the water reduced. If it is not thick enough, simply cook a bit longer or put the rice cooker to standby more to let the rice absorb more liquid. You should achieve the thick and luscious texture and consistency as seen in the video. Add more sugar if desired.
In a pot with one spoon of butter, sweat an onion that has been sliced. Add one chopped tomato. Stir until they are well mixed.
If it gets too dry, add a dash of water. Next, add one chopped squash and cook for a few minutes. Next add one chopped zucchini and cook for a few minutes as well. Season with 1/2 salt and black pepper.
Next, transfer all the pan contents to a baking dish, and sprinkle as much parmesan as you want. Bake in an oven at 200 Celsius no fan mode for 20 minutes.
We thought of combining our favourite emperor chicken recipe with a rice cooker one and came up with this easy and delicious rendition. It is also our most nutritious rice cooker recipe yet.
Marinate 4 chicken drumsticks with 1/2 tsp salt, 6 tbsp Chinese wine and 1 tbsp sesame oil. Mix well and refrigerate for at least 30 minutes.
Rinse a handful of angelica root, huai shan, red dates, dried scallops, dried longan and goji berries in water for 20 seconds. Strain the herbs.
Here’s another so easy to make dish that you wonder if you should be even paying for this to eat outside at a fancy Japanese restaurant next time.
Use one packet of silken tofu that has been refrigerated so that it’s served cold. Simply pour the entire tofu onto a plate.
To make the sauce, use 1 century egg. Remove the yolk and add the yolk to a blender, together with 1 tbsp mirin, 1 tsp sesame oil or paste, 1 tsp sake, 1 tsp soba/udon sauce or regular light soya, 1/2 tsp honey and 2 tbsp of water.
Our favourite jjajangmyeon that we have modified to our own liking as we have seldom like the commercial starchy ones outside. And using our one pot method!
You need non alkaline noodles, though the korean ones can only be found at korean supermarkets. We settled for a Taiwan ban mian (wheat noodles) instead. Cook according to packet instructions in your trusty pot, strain and set aside.
To make the all important sauce, add 2 tsp oil to your trusty pot. Add about 150g or pork belly cut into square chunks like seen in the video. Fry them until they turn brown and slightly crusty.
Butadon is one of our favourite Japanese dishes to make and eat. And extremely easy and fast to do.
In a pan of oil at medium heat, sweat half a sliced onions until they are slightly charred, soft and translucent. Once they are soft, add your pork shabu into the mix. Use a pair of tongs to separate the pieces as they tend to stick together.
Once the meat is seared for about a minute or less, add 1 tbsp light soya (or 2 tbsp udon/soba sauce), 1 tbsp mirin, half tsp sugar and 2 tbsp water. Simmer for about a minute.
This is our take on soya chicken that has been simplified and condensed into a one pot dish.
Start by blanching Cantonese noodles in boiling water and strain.
Marinate 200g of chopped chicken with skin on with 1 tsp light soya sauce, 1 tsp dark soya sauce, 1 tsp oyster sauce, 1 tsp of maltose (or honey), Sarawak white pepper, 1 tsp essence of rose essence wine and 1 tbsp of corn flour. Mix well and refrigerate for 30 minutes.
