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.
Rice
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.
Teriyaki Salmon on Rice
To Prep
Combine the teriyaki sauce ingredients in a bowl and mix well until the sugar is completely dissolved.
Season the salmon fillets with salt and pepper on both sides, then coat with plain flour. Remove excess flour by patting gently.
To Cook
Heat the oil and butter in a fry pan on medium, place the salmon fillets, skin down, in the pan. Pan fry until the bottom side is browned, about 3 mins, then flip.
Pour in the sake and cover the pan with a lid. Cook for another 3 mins or until the fish is cooked through. Remove and set aside.
Pour the teriyaki sauce into the pan and bring to boil.
Place the salmon fillets back into the pan and baste the fillets with the sauce until the sauce thickens. Turn off the heat.
Place some rice into a serving bowl, place a salmon fillet on top and pour half of the sauce over the fish and rice. Sprinkle some sesame seeds on top. Repeat for the other fillet, serve.
Traditional Fried Rice
To Cook
Heat oil in a large wok over a medium heat and brown onions for 2 mins.
Add the spring onions to the wok and stir fry for 1 min, remove and set aside.
Beat eggs and water together. Return the wok to the heat and pour the egg in to make a thin omelette, remove and cool on a plate; then slice.
Return the wok to the heat along with the onions, diced pork and rice, then stir fry for 4 mins; add in oyster sauce and soy sauce and mix well..
Toss through the sliced omelette and serve garnished with fried shallots.
Fried Rice Deluxe
To Cook
Heat a fry pan or wok over medium-high heat. Add 1 tbsp of the oil and stir-fry sausage (pork or ham) and mushrooms until fragrant, for about 3 mins. Remove from pan and set aside.
Return pan to heat, add egg and cook until firm. Remove and cut into strips.
Add remaining 1 tbsp oil to pan and add rice, mushrooms, green beans (or peas), spring onion, bean shoots, egg strips, Chinese sausage (ham or pork) and XO sauce. Stir until heated through, then serve at once.
Yellow Curry Fried Rice
To Cook
Stir-fry yellow curry paste with hot oil until fragrant.
Add meat, stir-fry over high heat, and then add fish sauce and sugar. Stir-fry until the meat is cooked before adding onion.
Add cooked rice and stir through, sprinkle spring onion just before removing from heat.
Tips: for balanced diet, some peas or paprika can be added with onion. For better fried rice results, cook rice 1 day ahead and refrigerate.
Mango Sticky Rice (Kao Nieo Mamuang)
To Prep
Wash rice well in running water, then soak in cold water overnight.
To Cook
Strain rice in a colander and place in a steamer. Cover and cook for 45 mins. Remove and allow to cool.
Skim 100ml of coconut milk from the top of the can. Keep aside to finish dish. Add remaining coconut milk to cooled rice, with dissolved pinch of salt. Add sugar syrup. There is no need to chill rice if you are using it on the same day.
If using fresh mango, cut in half and discard seed. Peel each half, slice and ‘fan’ decoratively on plate.
Top with the coconut cream and sprinkle with toasted sesame seeds.
Mushroom Rice Tomato Pots
To Cook
Preheat oven to 180°C. In a wok, heat oil over high heat before adding in sambal oelek and stir-frying for 1 min or until fragrant.
Add cooked rice and mushrooms and stir-fry for a further 2 mins. Turn off heat and add in the sweet soy sauce, coriander and pine nuts, mix well.
Spoon mixture into tomatoes. Place tomatoes in a heat-proof dish and bake for 5-10 mins. Serve hot, garnished with coriander leaves and drizzled with more sweet soy sauce.
Tip: Serve as a light meal or as part of a bigger meal. Also try stuffing with eggplants, zucchini or capsicum.
Crispy Rice Teriyaki Chicken Burger
To Cook
Combine all marinade ingredients in a small saucepan and simmer over low heat for 5 mins. Remove from heat and cool.
Marinate the chicken and refrigerate for up to 4 hrs.
Press cooked rice 1.5-2cm thick firmly on a baking tray lined with baking paper. Top with rice paper, press firmly and cut the rice into large circles to make the burger patties.
Grill chicken on medium heat for 3-4 mins on each side.
Combine the mayonnaise and wasabi together.
To assemble burger, place one rice patty (rice paper side down) onto a serving plate and spread with a little wasabi mayonnaise. Top with teriyaki chicken, a square of nori and green salad. Finish with another rice patty, rice paper side up and serve this crispy rice teriyaki chicken burger.
Tip: Rice burgers are great toasted in a sandwich press.