Rice Cooker Chicken

Ingredients:

1 baked black pepper chicken

1.5 cups rice
3 cups chicken broth (store bought)
3 ginger slices
3 tbsp. sesame oil
2 gloves garlic (smashed with skin)
2 tbsp. spring onions (chopped)
Procedure:

1. Chop chicken into 8 pieces.

2. Assemble ingredients in rice cooker.
a. Wash 1.5 cups of long grain rice and add 3 cups of chicken broth to it.
b. Add 3 slices of ginger.
c. Lay chicken pieces on top and cook in the normal rice cooking mode.
3. Garnish and Serve:
Remove chicken from rice cooker and add teaspoon of sesame oil and mix thoroughly. Garnish with chopped spring
onions and serve with your favorite chili sauce.

STEAMED PORK RIBS

Ingredients:
600 grams spare ribs (cut into 1 inch pieces)
1 tsbp sugar
1 tsp soy sauce
1 tbsp shao xing wine
1 tsp sesame oil
¼ tsp pepper
1 tbsp cornstarch
2 tbsp water
1 tsp garlic (minced)
1 tsp red chilli (sliced)
1 tsp fermented black beans (soak and drained)
Procedure:

1. Blanch the Ribs

a. Bring a pot of water to a boil.
b. Add in the ribs. Let the water boil again. Remove the scums that float on the surface. Let it continue to boil for 1
minute until there is not much impurities left.
c. Drain and Set aside.
2. Prepare the marinade
3. Marinate the ribs
a. Season the drained pork ribs with sugar, wine, light soy sauce, pepper, sesame oil, corn flour and a little water.
b. Then add the bean paste mixture to the ribs and mix to combine everything together.
c. Cover and set aside to marinade for at least 30 minutes.
4. Steam the ribs
a. Transfer the marinated ribs to a heat proof dish for steaming
b. Steam at high heat 25-30 minute or until ribs are cooked through.
5. Garnish and Serve with spring onions.
 One Pan Vegan Krapao Fried Rice
Ingredients:
300 grams tempeh (cut into 1 cm cubes)
2 cups cooked overnight Jasmine Rice
1 cup basil (leaves set aside and stalks chopped)
2-3 bird’s eyes chilies (sliced)
3 shallots (peeled and chopped)
5 cloves garlic (peeled and chopped)
1 5cm piece of ginger (peeled and chopped)
2 tsp light soy sauce
2 tsp dark soy sauce
1 tsp caster sugar
3 tbsp vegetable oil

Procedure:

1. Fry Aromatics
a. In a wok over a high heat, heat vegetable oil. Add shallots, ginger and garlic and saute for 1 minute.
b. Add basil stalks and saute
c. Add cubed tempeh and sauce until lightly golden brown.
d. Add dark soy sauce, half the light soy sauce and sugar and toss to combine.
2. Fry Rice
a. Add sliced chilies, and stir.
b. Add cooked rice and the remaining light soy sauce to the wok, and toss to combine all the ingredients evenly.
3. Plate and Serve
- Toss in the basil leaves and cook until they are just wilted, then serve immediately.

CURRY BEEF CHEESY TACOS

Ingredients:
200 grams cheddar (grated)
1 onion (chopped)
3 garlic (chopped)
½ tbsp. miso paste
250 grams minced beef
250 grams tomato sauce
1 ½ tsp ground cumin
1 ½ tsp coriander
1 tsp chili powder
Pepper (to taste)
Salt (to taste)
Cooking oil
Spring Onions (optional)
Sesame seeds (optional)

Procedure:

1. PREPARE THE FILLINGS

a. In a medium-sized pot saute the onion and garlic in some oil until soft and fragrant.
b. Add in the miso paste, and season with pepper, cumin coriander and chilli powder. Stir to cook the spices until
fragrant.
c. Then, add in the ground beef, continuously breaking it up and pour in the tomato sauce. Mix Well.
d. Once it starts to bubble, turn down the heat to simmer until most of the liquid has evaporated. Stir once in a while
to make sure it doesn’t stick to the pot. This should take you about 15 minutes.
e. Season with salt and pepper if needed, before taking it off the heat. Leave to cool while you make the taco shell.
2. MAKING THE TACO SHELLS
a. Before making the taco shells, set up your taco-shaping station. Suspend a thin rod (ex. Spatula or chopstick) over
2 cups/tins of the same height with a saucer below the rod (to catch any drippings).
b. With that ready, make the taco shells by piling on 3 tbsp. grated cheese in the shape of a circle onto a small pan
heated over low-medium heat.
c. Patiently wait for it to melt and slowly bubble. It is normal that some grease will be released from the cheese. If
you like you can dab away some of this with a paper towel.
d. Once cheese has melted and you see the cheese crisping up, it is time to remove it from the pan.Let it cool for a
few second before lifting it off the pan an draping it onto the suspended rod/spatula. You have to work quickly.
They need to be shaped while theyre still pliable.
e. Leave it cool and take shape.Once cooled, transfer to a plate and continue with the remaining cheese.
f. Stuff the tacos with the meat filling and top it off with spring onions and sesame seeds.
3. PLATE AND SERVE

1.