This is one of the easiest yet most tasty rice cooker recipes around. Very simple and easily accessible ingredients too.
Marinate 8 chicken wings (using the mid-joints) with 2 cloves of minced garlic, minced ginger, 1 tbsp light soya sauce (we are using The Golden Swan brand), 2 tbsp dark soya sauce, 1 tbsp Chinese wine, 1 tbsp sesame oil, Sarawak white pepper and 1 tbsp corn flour.
Mix well and cover with a cling wrap. Refrigerate for at least 30 minutes.
This is our first in our Barilla one pot series. Using their tomato basil basilico sauce and their linguine pasta.
Start by adding 1 tbsp of lard oil and a handful of crispy lard into a pot. Cook at low heat until the lard oil has melted and is sizzling.
After a few minutes, add 1/2 sliced onion and 2 cloves of minced garlic. Sauté until onion and garlic are aromatic.
Add 150g diced pork shoulder or pork meat, followed by 6 tbsp of Barilla basilico sauce. Add 300ml water. Stir and mix everything well.
Start by marinating 200g minced pork with 2 tsp red fermented bean curd, 1 tsp sesame oil, white parts of 1 stalk of scallion, 3 cloves of minced garlic, Sarawak white pepper and 1 tbsp corn flour. Mix well and refrigerate for 1 hour.
In a rice cooker, add 220ml water to 1 cup of rinsed and washed rice. Add the marinated minced pork followed by 1 tube of sliced egg tofu. Set the rice cooker to cook at normal mode and let it cook all the way.
Once the rice is fully cooked, open the lid and sprinkle green scallion. Give everything a good stir and scoop onto bowls to serve.
This is another pao fan recipe that we absolutely adore and it is so easy to do at the same time.
Start by pouring 700ml of chicken stock into a claypot. Add 1/2 cup of dried scallops. Cut 1 large piece of dried cuttlefish or octopus into smaller pieces and add to the claypot.
Bring the water to a boil and reduce to low heat. Add 200ml of the water or juices from an opened can of abalone. Cut 1 or 2 pieces of dried fish maw into smaller square pieces. Add to the broth.
Marinate 300g of thinly sliced stir fry beef with 1 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sesame oil, 1 tbsp honey, some white pepper, 3 cloves of minced garlic and some white sesame oil. Mix well and refrigerate for 30 minutes.
Boil a pot of water. When the water boils, add 1 cup of penne. Let it cook for 9 minutes or as per the cooking time stated in the box. There will be a bit more cooking in a pot later. So, you can cook a minute lesser if you want it to be more al dente. Once cooked, strain and set aside.
Chop 3 to 4 stalks of spring onion. Chop finely for the white part and cut into lengths of about 5cm for the green part.
Our next pao fan is dedicated to our love of Korean dramas. A simple yet comforting stew mixed with warm rice is so heartwarming, and given a spicy kick from the kimchi.
Start by sautéing 3 chopped shallots in a claypot with some oil for a few minutes. Add white parts from 1 stalk of leek. When the shallots and leeks have turned slightly soft, add 2 sliced sausages.
Add 1/2 cup of kimchi and 550ml of water or enough water to fill up the claypot. Simmer at low heat for 15 to 20 minutes. After which, the broth should be flavourful.
Marinate 200g chopped chicken leg with 1 tsp light soya sauce, 1 tsp dark soya sauce, 1 tsp Chinese wine, 2 tsp sesame oil, Sarawak white pepper and 1 tbsp corn flour.
Mix well and refrigerate for 30 minutes. The soya sauces we are using and recommending are naturally brewed from https://www.nanyangsauce.com/
Make the rice water by adding 1/4 tsp salt to 220ml water and stirring well to dissolve the salt. Add the rice water to 1 cup of rinsed rice in a rice cooker.
Wild Honey has been our go to place for classic breakfast meals for some time, and yesterday’s crowd proves they still have loyal and regular customers lapping up their many variations of breakfast plates.
Add We found a new favourite in the Delancey as well, generous strips of black peppered pastrami on their world class house baked bagels.
Perfectly poached eggs in a specially concocted mustard grain hollandaise sauce that provides the usual tang to the creamy eggy buttery richness.
