Rice Cooker Cookbook Read online

  Marinara Sauce

  The base for this sauce is made from olive oil, ripe tomatoes, garlic, and herbs. Add some red chili pepper flakes to spice up the sauce.

  INGREDIENTS | SERVES 2

  2 tablespoons extra-virgin olive oil

  1 medium-sized onion, chopped

  3 cloves garlic, finely minced

  1 (14½-ounce) can diced tomatoes, with liquid

  ½ cup water or stock

  Salt and freshly ground black pepper, to taste

  ½ teaspoon dried oregano

  ½ teaspoon dried basil

  Add oil to the rice cooker, cover, and set to Cook. When the base of the inner pot gets warm in about 3 minutes, add the onions and fry for about 5 minutes until onions are slightly soft.

  Add garlic and fry for about 1 to 2 minutes until fragrant.

  Stir in tomatoes and liquid, water or stock, salt, and pepper. Cover rice cooker and allow to cook for about 5 minutes. Switch to Warm when the mixture bubbles vigorously and continue on Warm setting for another 5 minutes to allow the sauce to simmer.

  Sprinkle in dried oregano and basil and mix well. If serving immediately with precooked pasta, add the pasta to the pot and mix well.

  Chicken Stock

  Depending on your family's typical usage, you can divide the chicken stock into smaller airtight containers, then either store in the fridge (keeps about 3 days) or store in the freezer (about 1 to 2 months).

  INGREDIENTS | YIELDS ABOUT 4 CUPS

  5 cups cold water, or enough to immerse the chicken

  2 pounds chicken parts (bones, back, necks)

  1-inch piece fresh ginger, sliced

  4 green onions, cut into finger-length pieces

  Salt, to taste

  Add water, chicken parts, ginger, and green onions into the rice cooker. Cover and set to Cook.

  When the water boils, switch the rice cooker to Warm, and allow the mixture to simmer.

  After 1 hour of cooking, lift up the rice cooker lid and skim the top of the stock. Add the salt, cover rice cooker, then continue to simmer on Warm for another hour.

  Remove the solids and discard them. Strain the stock before transferring to containers.

  Pork Stock

  Chicken bones are sometimes added when making pork stock to introduce more flavors and depth to the base stock.

  INGREDIENTS | YIELDS ABOUT 4 CUPS

  5 cups cold water or more as needed to immerse the pork bones

  2 pounds pork bones

  3 stalks celery, coarsely chopped

  2 carrots, coarsely chopped to bite-sized cubes

  1 onion, coarsely chopped

  Salt, to taste

  Add water, pork bones, celery, carrots, and onions into the rice cooker. Cover and set to Cook.

  When the water boils, switch the rice cooker to Warm and allow to simmer.

  After 1 hour of cooking, lift up the rice cooker lid and skim the top of the stock. Add the salt, cover the rice cooker, and continue to simmer on Warm for another hour.

  Remove the solids and discard them. Strain the stock before transferring to containers.

  Shrimp Stock

  Add some shrimp stock to boost the flavor of seafood-based noodle and rice dishes.

  Ingredients | Yields about 3 cups

  1 tablespoon vegetable oil

  1 tablespoon finely chopped pancetta or bacon

  Heads, shells, and tails from 2 pounds shrimp (see note below)

  4 cups water

  Add oil to the rice cooker, cover, and set to Cook. When the base of the inner pot gets warm, add the pancetta or bacon and fry for about 1 to 2 minutes, until fragrant. When fried, the pancetta or bacon will release more oil.

  Add the shrimp heads, shells, and tails and fry in pot for about 2 to 3 minutes, covering rice cooker occasionally in the process of frying. Add the water, cover rice cooker, and allow stock to come to a boil.

  Once boiling, switch the rice cooker to Warm, and simmer covered for 30 minutes. Remove the solids and discard them. Strain the stock before transferring to containers.

  Save Up for Shrimp Stock

  Whenever you eat shrimp, remember to save (and freeze) the leftover shells in small batches (sealed in airtight containers or bags). A family of two typically takes at least 2 months to accumulate enough leftover shrimp shells to make 3 cups of shrimp stock!

  Vegetable Stock

  This stock is useful when preparing vegetarian dishes, and when cooking dishes that would be overpowered by the strong flavors of meat-based stocks.

  INGREDIENTS | YIELDS ABOUT 3 CUPS

  4 cups cold water or more as needed to immerse the vegetables

  3 stalks celery, stems coarsely chopped, retaining leaves

  1 medium-sized onion, sliced

  2 carrots, coarsely chopped into cubes

  2 bay leaves

  Salt, to taste

  Add the water to the pot, cover, and set to Cook. When the water boils, add all the ingredients except salt; cover rice cooker, and bring everything to a boil again.

  Switch to Warm, add salt to taste, cover rice cooker, and simmer for 1 hour. Remove the solids and discard them. Strain the stock before transferring to containers.

  Soybean Stock

  Plain boiled soybeans are amazingly delicious and nutritious. The cooking liquid is another alternative to vegetable stock.

  INGREDIENTS | YIELDS ABOUT 4 CUPS

  ½ pound dried soybeans, soaked in water overnight, drained and rinsed before using (see note below)

  5 cups water

  Salt, to taste

  Pour the 5 cups water into the rice cooker, cover, and set to Cook. When the water boils, add the prepared soybeans. Cover rice cooker and boil for 30 minutes.

  Stir occasionally and skim off the foam that rises to the surface of the water.

  Switch the rice cooker to Warm and simmer to soften and cook the beans for about 1 hour, until tender.

  Stir in salt, to your taste. Remove the solids and discard them. Strain the stock before transferring to containers.

  Cooking Tip

  Soaking the dried soybeans shortens the cooking time and improves their flavor and texture. Let the soybeans soak in water (about 5 cups water per ½ pound of beans) at room temperature for about 6 to 8 hours, or overnight. Before cooking, drain and rinse the beans. Or, to accelerate the soaking process, cook the soybeans in boiling water (about 5 cups water per ½ pound of beans) for 5 minutes, then allow the beans to soak in cooking water for about 1 hour. Before proceeding with the recipe, drain and rinse the beans.

  CHAPTER 3

  Sensational Starters

  Fish Cakes

  Tuna-Cheese Patties

  Salmon Patties

  Mini Fish Kebabs

  Fish Salad

  Chicken Satay

  Bacon, Onion, and Potato Hash

  Potato, Bell Pepper, and Mushroom Hash

  Mashed Sweet Potatoes

  Savory Taro Patties

  Mini Ham and Corn Omelets

  Stuffed Tomatoes

  Hotshot Sweet Corn

  Dim Sum: Steamed Meatballs

  Dim Sum: Healthy Chicken Siu Mai

  Dim Sum: Steamed Tofu

  Mini Indonesian Potato Cakes

  Seafood Napa Cabbage Rolls

  Tofu Cabbage Rolls

  Spicy Fish Custard

  Fish Cakes

  A croquette is essentially a fried cake of mashed potato, meat, or fish, often coated with flour or bread crumbs before frying. You can use either cooked fresh fish or canned fish for this recipe.

  INGREDIENTS | YIELDS 4 TO 5 CAKES

  1 medium-sized potato, unpeeled

  1 fish fillet, snapper or sea bass

  ½ tablespoon butter

  1 teaspoon lemon juice

  ½ cup chopped parsley

  3 to 4 tablespoons flour (enough to coat the fish cakes)

  1 egg, lightly whisked

  3 tablespoons vegetable oil

  Fill the rice
cooker pot with water to about the 4-cup mark (or sufficient amount to immerse the potato). Cover the rice cooker and set to Cook. While the water is heating, put the fish on a plate that will fit in the steamer basket or insert. Cover the fish with plastic wrap to prevent excess condensation.

  When the water boils, add the potato. At the same time, place the steamer insert or basket that holds the plate of fish into the rice cooker. Cover the rice cooker and steam for 6 to 8 minutes. Remove steamed fish and drain excess liquid from it. Remove the potato.

  Peel the potato and mash it gently with the back of a fork, stirring in the butter at the same time. Flake the steamed fish and add it, the lemon juice, and the parsley to the mashed potato and mix well. Shape into round cakes and then chill for 30 minutes to help them firm up.

  When ready to fry, dip the fish cakes in the flour, then dip into the whisked egg and flatten the cake.

  Clean out the rice cooker and wipe dry. Add oil to the rice cooker and set to Cook. When the base of the cooker pot gets warm, add the fish cakes and pan-fry for about 5 minutes on each side, until golden brown and cooked through. Be sure to cover rice cooker while frying.

  Cooking Tip

  Do not over-mash the potatoes; a good fish cake should not be mushy. A smooth and slightly chunky mixture of fish and potatoes provides the perfect texture and bite.

  Tuna-Cheese Patties

  Patties, cakes, and croquettes are similar, though differently named. A patty, which usually is circular and flat, is made of a combination of chopped or minced ingredients, and usually is not dipped in bread crumbs before cooking.

  INGREDIENTS | SERVES 4

  2 tablespoons butter

  ¼ cup flour

  ¼ teaspoon salt

  ½ cup milk

  1 (6-ounce) can tuna in water, flaked

  3 ounces shredded mozzarella cheese

  ½ cup finely chopped cilantro

  1 egg, lightly whisked

  3 tablespoons oil for pan-frying

  Add butter to the rice cooker, cover, and set to Cook. When the butter melts, add the flour and salt and mix well.

  Slowly add the milk, stirring, until mixture thickens.

  Add the tuna and cheese and mix well, until cheese melts. When cool enough to handle, slowly add in the milk mixture into the egg (gradually tempering the egg), then add cilantro, mix well, and form into patties and chill for 30 minutes.

  Meanwhile, clean out rice cooker and wipe dry. Add oil to the rice cooker and set to Cook. When oil is hot pan-fry the tuna patties 3 to 5 minutes each side, being sure to cover the rice cooker while cooking each side, until golden brown.

  Salmon Patties

  You can use finely chopped parsley, basil, or even green onions instead of cilantro.

  INGREDIENTS | SERVES 4 AS A SIDE DISH

  1 egg, lightly whisked

  2 (6-ounce) cans salmon, flaked

  ¼ cup finely chopped cilantro leaves

  Salt and freshly ground black pepper, to taste

  2 tablespoons vegetable oil

  4 small lemon wedges

  Stir half of the whisked egg into the salmon, add cilantro, and mix well. Continue to add remaining egg to mixture and mix well until the egg is absorbed by the salmon and the mixture can be formed into firm patties. Season with salt and pepper.

  Add oil to the rice cooker, cover, and set to Cook.

  When the base of the cooker pot gets warm, form flat patties (about 1½-inch diameter) from the mixture and add to the rice cooker. Pan-fry the patties (about 2 to 3 minutes per side), until their surface turns brown and slightly crisp, making sure to cover the rice cooker while frying. Serve with squeeze of lemon.

  Leftover Tips

  Grilled fish leftovers tend to become dry under subsequent reheating. If you had grilled fish leftovers from the night before, you can break the leftover fish into flakes for use in these patties.

  Mini Fish Kebabs

  Skewer the fish cubes with green onions, pineapples, and green or red bell peppers to add variety and color.

  INGREDIENTS | YIELDS ABOUT 10 TO 14 MINI SKEWERS

  2 whole cloves garlic, peeled and crushed

  2 teaspoons grated ginger

  ½ teaspoon turmeric

  1 teaspoon fish sauce

  2 tablespoons lime juice

  1 teaspoon brown sugar

  ¼ teaspoon red chili pepper flakes

  3 tablespoons extra-virgin olive oil

  2 fish fillets (threadfin, snapper), sliced into 1-inch cubes

  1 tablespoon vegetable oil

  2 to 3 lime wedges

  Combine garlic, ginger, turmeric, fish sauce, lime juice, brown sugar, red chili pepper flakes, and olive oil in a bowl. Add fish and marinate for 10 minutes in the fridge.

  Thread marinated fish onto short skewers about 4 inches in length (or a length that can fit the diameter of the rice cooker), about 2 fish cubes per skewer.

  Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the skewered fish (work in batches) and pan-fry the fish for about 5 minutes on each side until golden brown and cooked through, being sure to cover the rice cooker while frying. Use kitchen tongs to help hold the skewer and turn the fish, if necessary.

  Transfer the mini skewers to a serving platter and serve with lime wedges.

  Fish Salad

  Lettuce and cucumber tend to contain more moisture and may make the entire salad wet and unappetizing. Drain excess liquid while preparing the ingredients, including the liquid from the steamed fish.

  INGREDIENTS | SERVES 3 OR 4 AS A SIDE DISH

  2 fish fillets (snapper, salmon, or mackerel)

  5 or 6 lettuce leaves, finely sliced into thin shreds

  1 shallot, thinly sliced

  ½ cup medley of finely chopped fresh herbs (fresh mint, basil, and cilantro)

  1 small cucumber, sliced

  Fill the rice cooker pot with water to about the 4-cup mark. Cover and set to Cook. While the water is heating, put the fish on a plate that will fit in the steamer basket or insert. Cover the fish with plastic wrap to prevent excess condensation during steaming.

  When the water boils, place the steamer insert or basket that holds the plate of fish into the rice cooker. Cover the rice cooker and steam for 6 to 8 minutes, until the fish cooks through.

  Remove the fish and set it aside to cool. Once cool, break it into bite-sized flakes. Drain excess liquid.

  Toss the fish flakes with lettuce, shallots, herbs, and serve with cucumber.

  Dressing for Fish Salad

  Combine 1 tablespoon fish sauce, 2 tablespoons lemon juice, ½ teaspoon sugar, and 1 stalk lemon grass (bruised white part) in a bowl. You can drizzle this light and refreshingly tangy dressing over the fish salad before serving.

  Chicken Satay

  Satay is a popular street food in parts of Southeast Asia, such as Indonesia, Singapore, Malaysia, and Thailand. This dish typically is seen as a skewer of marinated chicken, mutton, or beef strips, grilled or barbecued over a charcoal fire and dipped in spicy peanut sauce. Turmeric gives satay its signature yellow gloss.

  INGREDIENTS | YIELDS ABOUT 16 TO 20 MINI SKEWERS

  2 teaspoons curry power

  1 teaspoon turmeric

  ½ teaspoon salt

  1 teaspoon brown sugar

  ½ teaspoon grated garlic

  1 teaspoon grated fresh ginger

  3 to 4 tablespoons vegetable oil, divided use

  2 boneless chicken thighs, cut into

  2½-inch long × ½-inch thick strips

  Combine curry powder, turmeric, salt, brown sugar, garlic, ginger, and 1 tablespoon of the oil in a gallon size plastic food bag. Add the chicken pieces, seal the bag, and turn the bag a few times to make sure the chicken pieces are coated with the marinade. Refrigerate and allow to marinate for 2 hours.

  Thread the chicken pieces onto short skewers (about 4 inches long, or a length that can fit the diameter of your rice cooker).

 
Add remaining oil into the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the skewered chicken (work in batches) and panfry the chicken for about 5 minutes on each side until browned and cooked through, being sure to cover the rice cooker while pan-frying. Use kitchen tongs to help hold the skewers and turn the chicken over, if necessary. Serve with Peanut Sauce.

  Serving Suggestions

  Pan-frying the satay is an alternative cooking method for homes that do not own an outdoor grill and do not like to deal with the mess of charcoal and smoke. Serve the satay with sliced red onions, sliced cucumbers, rice cakes (also known as ketupat), and Peanut Sauce.