When Cinderella's pumpkin carriage meets... A rice cooker :)

Ingredients

2 wedges of pumpkin, cubed

1 carrot, sliced

3 cloves of garlic, minced

8 chinese mushrooms, soaked and sliced

30g of dried shrimp, rinsed and soaked, reserve water

200g lean pork, sliced

(Marinate with 1 tbsp of sesame oil, 1 tsp of white pepper, 1/4 tsp of salt, 1 1/2 tbsp of oyster sauce, 1 tbsp of dark soy sauce, 1 tbsp of light soya sauce and a dash of Shaoxing wine)

6 large prawns, deveined and deshelled, reserve heads

1 sprig of parsley, chopped

1 chicken cube, dissolved in 100ml of water

2.5 cups rice, rinsed (I measured the amount of water needed for 2.5 cups of cooking and soaked the rice in it while prepping the rest of the ingredients) 

Chye sim, washed and chopped.

1 packet of Hokto Maitake mushrooms (or black fungus) for added crunch. *Optional.

Method

In the rice cooker, turn the setting to cook and add 2 tbsp of oil. 

Stir fry garlic and dried shrimp till fragrant. 

Add in the shrimp heads, using the frying slice to press down on the heads and discard.

Throw in the mushrooms, the marinated lean pork and fry till almost cooked.

Add in the pumpkin and carrot to fry.

Pour in the rice, water and dissolved chicken stock cube, add in the chopped chye sim and mix till well combined.

Place the prawns on top and close the rice cooker. 

Wait for it to work its magic :)

From our kitchen to yours,

Brenda x

Rice cooker dinners : Stewed pork, mushroom & cabbage rice

Ingredients

3 cups of rice, washed 

500g of cabbage, washed and chopped

10 small black mushrooms + 200ml of water, soaked and sliced, reserve water

20g dried shrimp, soaked and drained

5 cloves of garlic, minced

1 can of stewed pork chops, bones removed and roughly shredded

1 tsp of dark soy sauce

1 tsp of light soy sauce

1 tablespoon of oyster sauce

0.5 tsp of sesame oil + 0.5 tsp of cooking oil

A dash of white pepper

1 tbsp of chicken stock concentrate mixed with 250ml of water

Method

Set the rice cooker to cook function and fry garlic, dried shrimp in sesame + cooking oil till fragrant. Add in the roughly shredded stewed pork. 

Pour in the washed rice and mushroom slices with the reserve water.

Add in chicken stock mixture and the reserve gravy from the canned stewed pork.

Mix in the dark, light soy + oyster sauce and a dash of white pepper.

Add in the chopped cabbage and stir to mix well. Add more soy sauce here if needed.

Leave to cook.

Fluff up the rice and mix well to ensure that all the rice is cooked. 

From our kitchen to yours,

Brenda x

One pot wonders: Stewed pork & chicken rice | 红烧排骨鸡肉饭

Ingredients

1 large can of stewed pork chops, roughly shredded with bone removed (I used Gulong brand)

1 chicken breast, sliced and marinated with 1 tsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp of sesame oil, a dash of pepper and shaoxing wine)

1 carrot, sliced

1 packet of baby bok choy, stem removed and chopped into thirds

20g of dried shrimp (1 small handful)

1 tbsp of chilli scallop floss (Sun Kee brand)

Soy sauce mixture: 2 tbsp of dark soya sauce + 1 tbsp of soy sauce in 250ml of water

3 cloves of garlic, minced

1 tbsp of oil

4 cups of rice

8 cups of water + 200ml of water 

Method

Heat 1 tbsp of oil in a pan, add minced garlic, dried shrimp and scallop floss. Stir fry till fragrant. Add chicken breast and fry till cooked before setting it aside.

In the rice cooker, rinse rice and add water. Add stewed pork chops and gravy. 

Place carrot slices into the rice. Add the cooked chicken breast, soy sauce mixture and stir thoroughly to ensure that rice is evenly coated with the sauce. Set the rice cooker to cook.

Midway in the cooking process, add baby bok choy and stir it into the half cooked rice. Add water if necessary. 

Serve topped with chopped spring onions and cut red chilli. 

From our kitchen to yours,

Brenda x

*Lean pork slices can be used instead of chicken breast with the same marinade
*Chinese cabbage can be used instead of baby bok choy
*I would add chinese mushrooms :) except that I already had a miso barramundi soup with mushrooms.
*Only when my rice was partially cooked, I added the soy sauce mixture and stirred it into the rice to ensure that the sauce is evenly distributed throughout.