This combines our love for pao fan with one of our local classic dishes. We figured since we always have rice to go with a bowl of Bak Kut Teh soup, to mix the two in a pao fan format.
First, toast 1 tsp of Sarawak white peppercorn seeds in a claypot for a few minutes. Until the seeds start to dance and jump about, and they will smell aromatic.
Add 3 to 4 prime ribs and sear them for a few minutes on all sides. Once they have been properly seared, add enough water to fully cover the ribs.
Marinate 300g of chopped salmon with 1 tbsp light soya from Nanyang Sauce, 1 tsp dark soya sauce and 1 tsp sweet caramel sauce Golden Swan Brand. Add 3 cloves of minced garlic. Mix well and refrigerate for 30 minutes.
Make the rice water by adding 1 tsp light soya sauce and 1 tsp mirin to 220ml water. Stir well to dissolve everything.
In a rice cooker filled with 1 cup of rinsed rice, add 1 sliced onion and 5 chopped and thinly cut okra. Add the rice water. Set the rice cooker to normal mode and let it cook.
Add 1 tbsp lard oil in a wok or pan and turn on flame. Fry 1 minced garlic and the white bits of scallion in the lard oil until fragrant . Tilt the wok one end so that the garlic can immerse deeply in oil like seen in the video.
Add 1 sliced Chinese sausage or lup cheong to add to the fragrance. Then add 1 cup of beansprouts followed by kway teow. Stir and mix well. Once it’s been fried for a few minutes, add 1 tbsp of light soya (we are using the naturally brewed soya sauce from https://www.nanyangsauce.com) and mix well. Season with Sarawak white pepper.
Once all the noodles are thoroughly coated and darkened, push the noodles up or to the side so that it will be away from the center and halt the cooking process.
We always enjoy this garlic rice at Japanese restaurants, but do you know it’s very easy to make it at home? Here’s how.
Cook some Japanese or regular short grain rice and set aside. In a pan, add 3 tbsp of oil and fry 2 cloves of finely sliced garlic.
When it turns golden brown, remove the garlic chips and retain the garlic oil in the pan. Remove excess oil if it is too much. Fry 2 cloves of finely diced garlic in the pan of garlic oil until it’s aromatic.
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.
