Cooking Lab - Whole Tomato Rice (トマト丸ごとご飯 )

This is the most-talked about recipe in 2014. The Whole Tomato Rice has gone completely viral. Trying it out for the first time and adding my own 'touches'  A delicious meal in a rice cooker.

網路上最有人氣的電鍋料理 - 番茄飯

今天來試試最近超夯的電鍋料理。簡單的材料，懶人的煮法，貴婦的悠閒，無油煙的廚房，無負擔的主食。真的是好處多多~

Cooking Lab - Pickles Vegetables Fried Rice with Mini Meatballs (高菜チャーハン)

This is a popular Japanese/Korean rice dish (高菜チャーハン). The main star of this dish is the pickled vegetable, similar to German's sauerkraut, the Asian pickled mustard have a sweet texture and it is not too sour.


(c) GMV - Got My Vote!

Add some pickled mustard, mini meat balls and some Korean kimchi to jazz up the plain ordinary rice.

Tip - Use a day old rice. It is less sticky and much better for frying. 

IF there is any leftover, perfect for lunch box the next day.

Ingredients:

- 2 cups of cooked rice 
- 2 tablespoon of cooking oil 
- 300g pickled mustard 
- 150g button mushroom 
- 1 tablespoon chicken stock 
- 1 tablespoon soy sauce 
- 6 mini pre-cooked parsley meat balls 
- 60g Korean kimchi 
- 50g green shallot 

Method:

1. Finely dice the pickled cabbage, mushroom and shallots.

2. Heat cooking oil in a hot frying pan.

3. Add in the mushroom and shallots and stir fry until fragrant.

4. Add in the diced pickled cabbage and the pre-cooked meatballs into the pan.

5. Add in the rice, chicken stock and mix thoroughly.

6. Make sure there are no clumps in the rice. The rice grains should be loose and soft.

7. Fold in with light soy sauce.

8. Lightly season with salt and pepper.

9. Place the mini meat balls on top of the rice.

10. Add some peri peri mayonnaise (optional).

11. Serve immediately with some kimchi on the side.

It is seriously flavourful and its time to eat.... 

Print Friendly Version

Cooking Lab - 5 Grains Origiri Rice Ball

Rice balls are super easy to make and fun to eat. 

Making my own version. 

(c) GMV - Got My Vote!

 

圓圓的飯團這回成三角型。

話說昨天沒吃到我想吃的飯團口味，所以今天就來自己動手做做。

用健康的五穀米，加豬肉酥，酸菜。。。。快樂的做，挰，滾。好玩又好吃。全吃完後，才發現，又忘了油條!

Cooking Lab - Tuna Donburi (鉄火丼)

Cooking Lab - Mixed Rice with Oriental Mustard and Pork Ribs

This is one flavoursome one-pot mixed rice. 

It is a family favourite and we can eat bowls and bowls of this. It is a simple meal but packed with nutrient values. 


(c) GMV - Got My Vote!

"Gai Choy" is the common name for this Oriental Mustard Green and it is packed with iron, calcium, and low in kilojoules. It is readily available at Harris Farm or other grocery stores.

Ingredients:

- 3 cups of Jasmine Rice 
- 250g pork riblet 
- 100g fresh shiitake mushroom 
- 1 bunch of mustard greens (aka gai-choy) 
- 100g ginger 
- 4 tablespoon soy sauce 
- 2 tablespoon cooking wine 
- 1 tablespoon salt 
- 1/2 tablespoon sugar 
- 1 teaspoon chicken powder 
- 1/2 teaspoon white pepper 
- 3 tablespoon of cooking oil 
- 10g loose corn kernel 

Instructions:

1. Wash and cleaned the Gai Choy. Remove the stem and cut into bite size.

2. Boil the vegetable in water for 3-5 minutes. Drain and set aside.

3. In the meantime, soak 3 cups of rice in water for at least 30 minutes.

4. Add oil to a wok over medium-high heat. Fry the pork riblets, ginger slices and the shiitake mushrooms until golden.

5. Add in sugar, cooking wine and soy sauce and let the sauce simmer.

6. Season with white pepper and a dash of chicken powder.

7. Remove the pork riblets and leave the sauce in the wok.

8. Add in the pre-soaked rice into the wok.

9. Reduce the heat to low and let the rice absorb all the sauce.

10. Add the pork riblets and shiitake mushrooms back into the wok.

11. Combine well and ensure all ingredients are evenly coated with flavors.

12. Add in the pre-boiled gai-choy vegetable.

13. Try not to dis-integrate the heart of gai-choy.

14. Stir and combine everything together.

15. The rice is not cooked-through at this point.

16. Transfer the mixed rice into a steamer/rice-cooker.

17. Add 3 cups of water and let it cook/steam for 30 minutes.

18. Continue to cook until the rice is cooked through.

19. Stir to mix well. Cover and let it sit for another 5-10 minutes before serving.

It is now ready to be served! It smells delicious!~~

20. Plate the mixed rice on a large serving plate and top with pork riblets and shiitake mushrooms.

21. Serve with a gai-choy heart by its side.

22. Garnish with chili oil and loose corn kernels.

It is so yum. I don't even need side-dishes to go with this mixed rice. 

Cooking Lab - Taiwanese Sesame Oil Sticky Rice (台灣黃金三寶油飯)

This sesame oil scented sticky rice is utterly delicious. The appearance of this special dish is usually reserved for special occasions. 

The glutinous texture of the rice mixed with the salty essence of fried onion is so intensely flavoursome. Together with the meaty pork, earthy mushrooms and the fragrant sesame oil; without a doubt, this is the ultimate culinary delight. 

Ingredients:

- 3 cups of glutinous rice 
- 150g shiitake mushrooms 
- 350g pork belly slices 
- 200g fresh eschalot 
- 50g dried shrimps 
- 50g dried squid 
- 3 tablespoon soya sauce 
- 3 tablespoon cooking oil 
- 1 tablespoon cooking wine 
- 1 tablespoon sesame oil 
- 2 teaspoon rock sugar 
- 2 teaspoon salt 
- 10g salt 
- 10g rock sugar 
- 5g white pepper 
- 10ml sweet chili sauce 

Instructions:

1. Soak the glutinous rice in water for 2 hours.

2. Soak the dried squid for 1 hour or until soften.

To prepare the Fried Eschalot Oil: 

3. Finely dice the eschalots.

4. Heat 3 tablespoon of oil in a large wok on medium heat, and cook the diced eschalots.

5. Gently fried the eschalots until they are golden.

6.  Remove and set aside.

   7. Using the same pan, add the pork stripes and cook until the fat is rendered out.

   8. Season with white pepper.

   9. Remove when the pork stripes turn golden.

  10. In a separate pan, shallowly pan-fried the shiitake mushrooms.

11. Braised the pork stripes in soy sauce, cooking wine, salt and sugar.

12. Add in the dried shrimps and squid slices.

13. Let it simmer for a little while so the meat and mushroom absorb all the flavours.

14. Add in the fried eschlots.

15. Mix well to combine.

16. Simmer for a further 10 minutes.

17. Add in the glutinous rice and combine well with the sauce.

You should get this delicious golden soy braised sauce. Your kitchen should smell very fragrant.

    18. Place the rice into a steamer and steam on high heat for 40 minutes or until the glutinous rice is soften and taste chewy.

19. Leave the glutinous rice in the steamer for a further 10 minutes to cool.

20. Lightly drizzle sesame oil at the top to give fragrance and that glistering look.

21. Serve with coriander garnishes and sweet chili sauce.

Home-made sticky rice is just utterly delicious. It is generously covered with fried shrimps, squids and mushrooms. Sometime the simplest things in life often are the best. 

Cooking Lab - Quick Fried Rice w Shrimp Paste (蝦醬蛋炒飯)

Love a quick fried rice on a cold night. 

The trick is to use leftover rice, crack an egg, stir around with your favorite ingredients (or leftovers) ... and done!

The shrimp paste adds depth and flavour to the ordinary fried rice. A good hearty meal within 20 minutes. 

No cooking talent required!

一但愛上這個東南亞的調味聖品，就會對這獨特的鮮味愛不釋手。不辣卻非常上癮開胃。光聞就可以提振食慾。



(c) GMV - Got My Vote!

Shrimp paste also known as belacan, is a popular ingredient used in Southeast Asian stir-fry dishes. It is commonly appeared in Thai and Malaysian cuisines. It has got a strong smell and a small amount should suffice. 

Ingredients:

- 2 cups of cooked rice 
- 20g shrimp paste 
- 2 beaten eggs 
- 1 cup of frozen pea 
- 10g green shallots 
- 20g mini vine capsicum 
- 40g pork mince 
- 5ml light soy sauce 

Instructions:

1. Heat oil in a fry pan over high heat, add in chopped shallots and pork mince, stir fry till brown and fragrant.

2. Add in the shrimp paste and stir fry briskly and quickly.

3.Stir in the beaten eggs and cook until scramble.

4. Add in the rice and coat thoroughly.

5. Add in the frozen pea.

6. Add in the capsicum slices.

7. Season with little light soy sauce.

(Tip: The shrimp paste is inherent quite salty, soy sauce can be omitted. I use light soy sauce for its low salt-content.) 

8. Continue stir-fry until well seasoned.

9. Garnish with more sauteed capsicums and green shallots on top.

10. Serve hot.

If you like it spicy, add some chili oil. Shrimp paste matches extremely well with chili.

Enjoy!

別忘了蝦醬本身就很鹹，所以不需要再加鹽。用香港產的比較不腥

Print Friendly Version