To Cook
Mix shrimp with rice, add to the rice cooker, along with the water. Place pork sausages and mushroom on top of rice and turn on to cook until ready.
When rice is done, remove mushrooms and sausages and set aside. Mix sauce ingredients and stir through to rice.
In a clean bowl, place mushrooms and sausages, then add the sticky rice and press to form the shape. Turnover to serve on a plate, garnish with coriander.
Serves 4 with an accompaniment of freshly steamed vegetables.
Rice
Vegetarian Thai Pineapple Fried Rice with Cashew Nuts (Khao Pad Sapparod)
To Cook
Heat 1 tbsp vegetable oil in a wok over medium-high heat, pour in the eggs and cook, stirring frequently for about 30 secs or until the eggs are scrambled and lightly set.
Transfer the eggs to an empty bowl. Wipe the wok with a paper towel.
Add 1 tbsp vegetable oil to the wok and add tofu puffs, broccoli, pineapple and red pepper. Stir constantly for 3-5 mins or until the liquid has evaporated and the pineapple is caramelized.
Add in the spring onions and garlic, stir constantly for 30 secs or until fragrant. Transfer to the bowl of eggs.
Reduce the heat to medium and add the remaining vegetable oil to the wok. Pour in the cashews and stir until fragrant. Add the rice to the wok and mix through. Continue frying for 3 mins until rice is hot and fluffy.
Pour the contents of the bowl back into the wok and stir to combine, breaking up the scrambled eggs with the spatula. When everything is warmed through, turn heat off. Add soy and sriracha sauce, to taste. Serve.
Vegetarian Thai Fried Rice
To Cook
Heat cooking oil in a wok on high, sauté garlic and onions.
Add cauliflowers and tofu puffs, stirring for 3-4 mins, allowing to soften.
Move the vegetables to a side of the wok, add in the eggs to the other side and cook scrambled.
When the eggs are cooked, stir into the vegetables. Add rice, sriracha, soy sauce, and peas. Stir and allow to heat through, about 10 mins.
Serve with cucumbers and tomatoes and garnish with coriander, spring onion and lime/lemon.
Crab Fried Rice
To Cook
Cook rice according to the package and set aside. Be careful not to overcook it (or use leftover rice).
Whisk egg with ½ tsp salt and set aside.
In a wok, preheat oil on medium heat. Add minced garlic and saute until fragrant.
Add crab meat and saute for a minute.
Add rice and mix well. Move all the rice to one side of the pan.
Pour whisked egg mixture to the free side and let it sit there until almost cooked.
Start mixing in rice and egg until evenly incorporated throughout.
Add oyster sauce, salt, pepper and mix well.
Add spring onion and squeeze lime juice all over and mix well.
Serve immediately and top with some chopped spring onion.
Stir-Fried Rice and Prawns with Fine Shrimp Sauce
To Cook
Saute garlic and red chilli in oil. Add prawn meat, Lee Kum Kee Fine
Shrimp Sauce and stir-fry until prawn meat is cooked.
Add rice and stir-fry until heated through. Remove from heat and stir in lettuce. Serve hot.
Korean New Year Rice Cake Soup (Tteok Guk)
To Cook
Wash meat with cold water and then place in a pot of cold water, about 2lt. Bring this to a boil then skim for any impurities that float to the top of the stock. Reduce heat and add garlic and 1 whole green onion. Simmer the stock for about 1½ hrs or until the meat pulls apart easily.
Take out the meat and discard the garlic and green onions. Skim off any fat that may float on top of the stock.
Soak sliced rice cakes in a bowl of cold water, drain water when the rice cakes have softened.
Thinly slice or pull apart 1/3 of the meat. Season sliced beef with salt and pepper and combine with 1 green onion (sliced), sesame oil and minced garlic.
Bring the stock to a boil and add the rice cakes and soy sauce. Cook until the rice cakes are really soft, season with salt and pepper.
Ladle rice cake soup into individual bowls and top with seasoned meat, eggs, sliced green onions and shredded kim (nori). Sprinkle more pepper on top of the soup.
For the Quicker version of Tteok guk
In a heated saucepan, add 200g of thinly sliced scotch filler and cloves of garlic (minced). Cook meat until just cooked, add 1 tsp soy.
Sauce to the meat. Add 2lt of cold water. Bring this to a boil and skim stock for impurities. Simmer the stock for about 15 mins.
Soak sliced rice cakes in a bowl of cold water, drain water when the rice cakes have softened.
Add the sliced rice cakes and cook until rice cakes are soft. Season the soup with 2-3 tbsp soy sauce, salt and pepper. Add in 2 beaten eggs in ribbons into the hot soup and 2 green onions (sliced). Ladle soup to individual bowls and sprinkle with extra ground black pepper.
Avocado and Cucumber Brown Rice Roll
To Prep
To begin, cut the avocados in to halves, pit and then peel off the skin. Pour the lemon juice over avocados to prevent browning and then cut in to thick strips.
Cut the cucumber in to thin long strips, and slice to remove cucumber seeds.
To assemble the sushi
Wrap the bamboo mat used to fold sushi with cling film to make cleaning easier and to stop rice granules from getting stuck on the mat.
On the mat, place one seaweed sheet down and spread about 1 cup of rice evenly onto the nori sheet. Use your fingers to press and push to rice to form an even layer of rice.
Turn the sheet over so that the rice now faced down on the bamboo mat.
Arrange the avocado and cucumber in a row, close to the bottom of the sheet.
Then, pull up the bottom edge of the mat, while using your fingers to roll and tuck the fillings in.
Lift the mat slightly to go over the roll, and continue rolling forward while keeping a firm hold.
Remove the roll from the mat and place on to a section of cling wrap and sprinkle the rice with the sesame seeds. Roll the cling wrap over the roll to full coat the rice.
Remove the roll from the cling wrap and the use a sharp knife to cut the roll into equal portions.
Japanese Wasabi Yakiniku Beef on Rice
For the Sauce
Bring cooking sake to the boil. Remove from heat and add remaining sauce ingredients. Whisk well, set aside.
Sprinkle beef with pepper. Heat oil in frying pan over high heat, brown both sides of beef. Add 5 tbsp sauce, toss well and remove from heat.
Arrange beef over rice, top with remaining sauce, garnish with spring onions.
Golden Chicken Balls
To Prep
Combine the chicken mince, cooked rice, ginger, garlic and coriander together in a bowl.
Shape mixture into small balls and refrigerate.
Cut the yaki nori sheets into four squares, spray each square with a little water to soften and wrap around a chicken ball. Repeat with remaining chicken mixture and nori.
Dust the balls in the cornflour and dip into the beaten egg; then roll in the panko crumbs. Refrigerate until required.
To Cook
Cook balls in hot oil for 3-4 mins or until cooked; remove and drain on absorbent paper.
Serve hot with mayonnaise and pickled ginger.
Your Golden Chicken Balls are ready!
Note: Canned tuna can be used in place of chicken.
Malay Compressed Rice (Ketupat)
To Cook
Cook all in a rice cooker.
Press hot rice into a square container.
Press with waxed paper/cling wrap until the rice are all tight. Wait till it cool and put in refrigerator.
Serve when cool, cut into squares.
Garnish with cut cubes of red onion and cucumber. Alternately, serve with barbeque satay sauce.
Your Ketupat is ready!
Pineapple Fried Rice
To Prep
Cut prawns into small pieces and coat with ½ tsp fish sauce. Cut chicken fillet into small cubes and coat with ½ tsp fish sauce.
To Cook
Brown chicken meat over medium heat until cooked. Set aside. Stir fry prawns until cooked, set aside.
Stir fry onion in heated oil over medium heat until fragrant, combine cooked rice and stir through. Add fish sauce, sugar and pepper, mix well.
Combine pineapple, chicken meat, prawns and pineapple juice, mix through raise up the heat, add capsicums and stir fry until well cooked. Remove from heat.
Omelette strips: Heat 1 tsp oil in a pan over medium heat. Pour 1 well beaten egg in the middle and move the pan to spread out the egg thinly. Place the pan over the heat until the egg is set and slightly brown. Roll the egg and remove from heat, thinly sliced when it cools down.
Top this Thai pineapple fried rice with omelette strips when served.
Honey and Soy Stir Fried Rice with Tofu
To Cook
Heat oil in a wok over medium heat.
Stir-fry the garlic and tofu for 2-3 mins or until well browned.
Add spring onions, carrot and corn, stir-fry 2 mins.
Stir in Oriental Honey & Soy and mix well.
Add rice and continue to stir fry 3-4 mins until sauce and rice are well combined.
Add the omelettes and stir through.
Serve on a large platter and garnish with fried shallots.