To Cook
Add rice into the rice cooker and pour over water.
Add chicken powder and stir to dissolve, then add pork belly and kimchi.
Cook the rice according to the manufacturer’s instructions of your rice cooker.
Once cooked, fluff up with a fork or spoon.
To serve, portion rice into a bowl and top with extra kimchi.
Rice
Nyonya Rice Dumplings (Bak Chang)
To Prep
Soaked the dried bamboo leaves in water over 3 days, ensuring you change the water at the end of every day. Drain before use.
Soaked the glutinous rice overnight, then drain well.
To Prep the Rice
Heat oil in a wok and add shallots, fry on low heat until caramelized and fragrant.
Add the rest of the ingredients and fry until all the rice is well coated with the seasoning and fragrant oil.
To Make the Meat Filling
Bring 3L water to a boil and add pork belly until it is cooked through, about 5 mins.
Remove the meat, drain and then cut into chucks. Place a third of the meat into a food processor and pulse-blend to roughly mince the meat. Set aside and repeat for the rest of the meat. Set aside the cooking liquid for later.
Alternatively, cut the meat into tiny cubes.
Heat oil in a wok and add shallots, fry on low heat until caramelized and fragrant.
Add the meat, mushrooms, winter melon, coriander powder and seasoning, and stir. Add a few tbsps of the cooking liquid as you stir-fry the filling, ensuring the mixture is moist. Let it to simmer over low heat for 10 mins, stirring occasionally.
Remove from heat and transfer filling into a bowl. Set aside to cool.
Wrapping the Dumplings
Form a cone with 2 bamboo leaves. Insert a piece of pandan leaf against the cone.
Scoop a heaped tbsp of rice into the cone, and using the back of a spoon, create a well.
Scoop a heaped tablespoon of meat filling onto the rice and top up with another scoop of rice.
Fold the top of the leaves over the rice, and around the cone to neaten and secure the rice dumpling within the cone. It should look like a pyramid. Secure with kitchen string.
Boil a large pot of lightly salted water. Drop the dumplings in gently and boil for at least 1 hr, 3 hrs is preferred.
When cooked, remove the dumplings from the water and let it drain overnight.
To serve, re-steam until warmed through.
These dumplings can be frozen for months. To serve, thaw and re-steam for 10 minutes.
Indonesian Fried Rice (Nasi Goreng)
To Cook
Pour 1 tbsp oil into a non-stick pan and cook the diced chicken.
Add garlic paste and stir well until chicken is cooked and fragrant.
Beat 1 egg into the pan, then add in the vegetables.
Stir well until the vegetables are cooked.
Add the cooked rice, oyster sauce, dark soy sauce, sweet soy sauce, fish oil, tomato sauce and sesame oil and stir to combine.
Serve with fried egg, prawn crackers, sliced tomato and lettuce.
Pineapple Fried Rice with Prawns
To Prep
Mix all of the seasoning mix in a small bowl and set aside.
To Cook
Pour the vegetable oil into the wok.
Add the white onion into the hot oil and mix it. Then, add garlic and prawns into the pan.
Keep stirring until the prawns turn pink, then add the curry powder and cook for 40 secs.
Add carrot in and mix all together, then add fresh capsicum and fresh pineapple. Keep stirring until all of the ingredients are cooked through.
Add the rice into the wok then pour all seasoning on top of the rice.
Mix and stir for a few mins until the rice is mixed in with all of the ingredients.
Add the spring onion, remove from heat and mix all ingredients together.
Put the pineapple fried rice onto a serving plate, then top it with roasted cashew nuts, pork floss and garnish with spring onion, coriander and sliced chillies.
Enjoy your pineapple fried rice with prawns.
Shanghai Pork with Rice & Egg
To Cook
Heat 60ml of peanut oil in wok over high heat and add peppercorns, red and green chillies, spring onions and fry for 3 mins.
Add pork mince and fry until browned.
Add and stir through light soy sauce, sweet soy sauce, chilli garlic sauce, black vinegar and tahini, and simmer until thickened and most of the liquid has evaporated.
Add 20ml of peanut oil to another pan on high heat to fry eggs.
Heat remaining oil in a pan. When oil is hot, carefully place one sheet of rice paper in oil and remove once curled. Repeat for the second rice paper .
Place fried rice paper on each plate, divide rice between serving plates, top with pork mixture, top with fried eggs and scatter with remaining spring onions and add a few drops of sesame oil over the dish.
Teriyaki Salmon
To Prep
Mix Obento Sushi & Sashimi Soy Sauce, Obento Mirin Seasoning, Obento Cooking Sake, honey, ginger, garlic and salmon in a bowl. Set aside to marinate for 5 mins.
To Cook
Bring a pot of water to the boil. Add the broccolini and green beans, cook for 2 mins, then set aside.
Heat olive oil in a pan on medium heat, then add the salmon and cook for 3 mins. Turn over and cook for 2 mins.
Add the broccolini, green beans, mushrooms and the leftover marinade to the pan with the salmon and cook for another 2 mins.
Plate the salmon and vegetables with sushi rice, and garnish with spring onion and sesame seeds.
Summer Black Rice Salad
To Cook
Place the dressing ingredients in a small jug and whisk to combine.
Combine the rice, chopped veggies, picked coriander leaves and dressing in a large bowl. Transfer to a platter to serve and garnish with chopped peanuts and watercress sprigs.
Shiitake & Asparagus Nori Rolls
To Make Filling
Heat 1 tbsp of the oil in a wok over a high heat. Add the shiitake mushrooms in a single layer and fry for 2-3 mins until golden. Turn and fry other side. Repeat with other batches.
Remove from the heat and add soy sauce to each batch while it is still hot.
Toss to coat mushrooms. Allow to cool and drain excess fluid.
In a small bowl, mix Kewpie Mayonnaise with sriracha sauce and set aside.
Lay out chilli mayo mix, mushrooms, asparagus, sliced carrot, Thai basil, chives and spinach in a row ready to make your rolls.
To Roll
Have the short edge of the nori closest to you, the long edge away from you.
Spread a small amount of chilli mayo across the nori sheet 1cm in from the near edge.
On top of the mayo strip, lay a small amount of each vegetable and herb evenly across the width of the nori.
Pick up the edge of the nori closest to you and roll up the vegetables and herbs as tightly as you can in the nori, leaving both ends open.
Take a spring roll skin, placing a corner in front of you and a corner away from you.
Place the nori roll on top of the spring roll skin close to your nearest corner. Roll the spring roll skin around the nori, stretching it slightly as you go and folding in the side edges like an envelope to enclose the nori roll.
Repeat until your vegetables have been used. (A damp tea towel will stop your spring roll skins from drying out.)
To Cook
Heat the oil in a large pan. The width of the pan must be greater than the length of the rolls.
Shallow fry the rolls over moderate heat.
Drain on absorbent paper and cut diagonally.
Serve immediately with two sauces: Kewpie Dressing Sesame Soy Sauce and Kewpie Dressing Roasted Sesame or sweet chilli sauce and Kewpie Dressing Sesame Soy Sauce.
Roast Miso Pumpkin
To Cook
Preheat the oven to 180°C.
Place the marinade ingredients in a small jug and whisk to combine.
Cut the pumpkin into 2cm wedges, leaving the skin on, then place on a tray lined with baking paper and pour the desired amount of marinade over the top. Roast in the oven for 30 mins or until tender.
While the pumpkin is cooking, prepare the rice as per the instructions on the back. Finely chop the spring onions and pick the coriander leaves, and combine with the rice.
Serve the pumpkin on a bed of rice scattered with sesame seeds, slices of fresh chilli and extra coriander.
Ayam Percik
To Prep
Lightly toss the bean sprouts, long beans, carrot sticks in tangy lemon fish sauce dressing and top with peanuts to make the raw Malay-style salad.
For the chicken marinade, add coconut milk, sambal oeleck, garlic, minced ginger, lemongrass, minced shallot, coriander powder, cumin powder, turmeric powder and brown sugar in a mixing bowl. Stir well until combined.
Place chicken pieces into mixing bowl, stir well to coat marinade on chicken pieces.
Leave it for two hrs, or overnight to allow to soak up the flavours.
To Cook
Preheat BBQ grill on high heat, reduce to medium high and place chicken pieces on grill.
Grill for 4-5 mins on each side, be sure to flip once to ensure chicken pieces remain moist.
Remove from grill, allow to rest for 5 mins.
Serve with Bunga Telang coconut rice and raw Malay-style salad.
Otak Otak
To Cook
Place salmon fillets, egg, coconut milk, kaffir lime leaves, red curry paste, chopped onion, chopped spring onion, and turmeric powder in a blender and blend well to make otak otak paste.
Preheat BBQ grill.
To make banana parcels, place two banana leaf rectangles on a flat surface.
Place 2 tbsp of otak otak paste in centre of banana leaf rectangles and fold the left and right edges to the centre to make a banana boat. Secure ends with toothpicks.
Place on BBQ grill for 5-10 mins (or until cooked through).
Serve with turmeric coconut rice, boiled eggs, cucumber slices, tomato halves and peanuts for a complete meal.
Spiced BBQ Chicken with Herb Rice Salad (Ayam Percik & Nasi Kerabu)
To Prep
Blend all marinade ingredients into a paste and marinade the chicken in a bowl. Place in the fridge for at least an hour.
To Cook
Make sambal kelapa by dry frying the grated coconut over low heat until toasted. Remove from wok or pan and set aside.
Fry sardines over medium heat until dry and crumbly. Blend shallots, ginger, lemongrass, black pepper, salt and palm sugar into paste. Fry paste over medium heat for a few mins. Return sardines to wok and combine with paste. Reduce heat to low and continue to cook sardine/paste mixture until very dry and crumbly, about 10-15 mins. Add toasted coconut, mix until combined. Set aside.
To Make the Sambal Belacan
Pound chillies and belacan in mortar and pestle until combined. Add the juice of the 2 limes and palm sugar. Mix well and set aside.
To Make the Spiced Coconut Sauce
Blend the shallots, garlic, ginger and chillies together and add the oil over medium heat to wok or saucepan and stir fry the paste until fragrant.
Pour in coconut cream, chilli soaking liquid, fenugreek seeds, lemongrass, salt and palm sugar. Lower heat and reduce sauce until thick, about 10-15 mins.
Cook chicken over medium heat in a large saucepan with lid on until nearly cooked.
Transfer chicken to a hot grill and baste with the coconut sauce until nice and charred.
To Cook the Nasi Kerabu
Add lemongrass and kaffir lime leaves into the rice cooker.
Infuse warm water with blue butterfly pea flowers for 15 mins.
Strain blue butterfly pea water over rice.
To Assemble the Dish
Finely chop cabbage, snake beans, cucumber and mint. Combine with bean sprouts.
Add a small bowl of rice to the middle of your plate and arrange a chicken drumstick and thigh, sambal kelapa, bean sprout salad, salted eggs and fish crackers around the rice. Finish off with a bowl of sambal belacan and some warmed reserved spiced coconut sauce.