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5 things you could make in a rice cooker

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Feed a crowd with fluffy pancakes that have been made using a rice cooker

 

 

When you make this sweet breakfast staple in a rice cooker, there’s no need to worry about pouring batter onto a griddle and flipping your pancakes at just the right moment. 

You prepare pancake batter, pour it into the rice cooker, and let the appliance do the rest. You can also add mix-ins, like chocolate chips or blueberries for a fun twist. 

 

You can even make cake in a rice cooker

 

If you’re looking to prepare an even simpler dessert, Spoon University has a recipe for a cake that can be made in a rice cooker using only four ingredients!

 

Steam fresh or frozen dumplings using the steamer basket attachment of a rice cooker

 

A rice cooker can substitute for a bamboo steamer if you have the rice cooker’s steamer basket attachment and follow a few simple steps.

 

 

It can be used to cook grains other than rice

 

You can use your rice cooker to cook quinoa or to cook barley. You just have to be sure to adjust the amount of water or broth you’re using to cook the grains.

When it comes to making quinoa or barley, you typically have to add more liquids to your rice cooker than you normally would when making rice.

 

Cook oatmeal in a rice cooker for a filling and warm breakfast

Cooking oatmeal in a rice cooker is the perfect way to get a warm breakfast without having to keep a close eye on a stove-top pot of oats.

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COVID19 Lockdown COOKING SERIES

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Yangchow Fried Rice

Difficulty Level: ⅓           Cooking Time: 30 mins          Serves: 3-4 people

Ingredients

Main Ingredients

  • 2 tbsp cooking oil
  • 2 tbsp garlic (chopped)
  • 3 cups rice (cooked and cooled)
  • 200g char siu (cut into small pieces)
  • 1 cup green beans (sliced)
  • 1-2 carrots (peeled and diced)
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 2 eggs (beaten)
  • ½ tsp sesame oil
  • Salt to taste

Directions

To Cook

  1. Bring a pot of water to a boil, then reduce to a simmer over low heat. Blanch the beans, carrots, peas and corn for 1 min or until just cooked, and then carefully transfer into an ice bath to stop further cooking.
  2. Heat oil in a wok over high heat until smoking. Add chopped garlic and then stir fry for 1 min or until fragrant.
  3. Add cold rice, pressing against the side of the wok to remove any lumps, then add in blanched vegetables and char siu. Stir fry for 2 mins.
  4. Reduce heat to medium, then move fried rice to one side of the wok. Pour in eggs on the other side, then combine with rice. Cook for a further 1-2 mins until done. Season with salt to taste.

 

All about Yangchow Fried Rice

 

Chinese fried rice is the quintessential comfort food. Think of it—a bowl of steaming white rice cooked to just the right consistency, filled with bits of meat and vegetable. No wonder fried rice is one of the world’s most popular rice dishes!

 

Fried Rice History

While the exact origins of fried rice are lost to history, it’s believed that it was invented sometime during the Sui dynasty (A.D. 589–618), in the city of Yangzhou in eastern Jiangsu province.

 

Yangchow (Yangzhou) fried rice is still the standard by which all other Chinese fried rice dishes are judged: morsels of fluffy rice tossed with roast pork, prawns, scallions, and peas. In American-Chinese restaurants, you’ll sometimes find it called “special fried rice.”

Fried Rice Today

Today, fried rice dishes are found throughout China, particularly in the south, where rice is the staple grain.

 

Fried rice can be served either as a main dish or side dish. Simple fried rice, without any meat or seafood, makes a nice substitute for plain cooked rice at an evening meal.

At Chinese banquets, fried rice is frequently served at the conclusion of the main meal, before the dessert course.

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COVID19 Lockdown Cooking Series

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Mille Feuille Nabe

Difficulty Level: 1 /3

Cooking Time: 15 mins

Serves: 4

 

 

Ingredients

Main Ingredients

  • ½ head wombok/napa cabbage
  • 400g skinless pork belly slices
  • 2.5cm ginger (sliced)
  • 1.1L water (for 22cm pot; adjust according to pot size)
  • 10g dashi powder
  • 1½ tbsp sake
  • ¾ tbsp light soy sauce
  • 1 tsp salt
  • Enoki mushrooms (optional)
  • Shiitake mushrooms (optional)
  • Carrot (thinly slice)

For Dipping sauce

  • 1 cup scallion (chopped spring onions)
  • Ponzu sauce
  • Shichimi togarashi (Japanese seven spice)

 

Directions

To Make Dipping Sauce

  • Divide scallions into 4 small bowls, cover with ponzu sauce and add a few dashes of shichimi togarashi. Adjust amount to your preference, set aside.

To Make Mille Feuille Nabe

  • Wash wombok and drip dry.
  • Stack about 5 wombok leaves alternate with sliced pork belly. Cut to the height of pot and arrange them in a circle until the entire pot is filled up. Stuff in some enoki mushrooms in the centre.
  • Slot some thin carrot slices in between the wombok for a vibrant outcome.
  • In a jug, mix dashi with water, sliced ginger, sake, light soy sauce and salt.
  • Pour over the arranged wombok in the pot. Cover and boil till bubbling.
  • Using a skimmer, skim away any scum that floats on the soup.
  • Let it continue to boil for 5 minutes or till wombok is soft.
  • Serve with dipping sauce.

 


 

 

The History of Nabe: The Japanese Hot Pot

 

 

From the Edo Period in Japanese History

In old Japanese homes, there was usually only one fireplace where the family would gather during winter evenings to stay warm, cook their food, and eat it while it stayed hot. It is thought that this is where nabe originated, as the earthenware dish is traditionally eaten by several people out of the same platter as it cooks. While nabe dishes now include a variety of ingredients, the first dishes were mainly prepared with fish, in part because Japan was under Buddhist rule, which denounced the consumption of beef. Later on into the Edo period, however, the country started trading with other nations and began using beef and other new ingredients.

 

 

Nabe Today

Nabe is still served in earthenware pots and meant to be consumed while sitting on top of a small burner so the meal stays hot and simmering. In Japan, it’s still consumed during winter to keep warm — but it’s widely popular in warm and sunny Honolulu too. In Hawaii, warmth might not be an issue, but no matter the temperature, people still love tossing in their favorite ingredients in order to enjoy the delicious flavors uniting over an open flame.

 

 

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KOREAN DESSERT: Strawberry Bingsu

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Serves: 1-2 people

Difficulty Level: EASY          Cooking Time: 180 minutes

Main Ingredients

  • 4 strawberries (plus extra for serving)
  • 2 tbsp sugar
  • 1½ cups milk

Optional

  • Ice cream
  • Whipped cream
  • Condensed milk

 

Directions

To Prep

  1. Dice strawberries and mash with a fork in a bowl until it becomes a lumpy puree.
  2. Add in the sugar and mix well.
  3. Add in the milk and mix well.
  4. With a large zip lock bag, pour in the mixture and release as much air as possible.
  5. Seal and lay flat in the freezer for 2½-3 hrs.

To Serve

  1. Cut extra strawberries in half, and reserve 1 whole strawberry for the top. Set aside.
  2. Remove the mixture from the freezer and bash with a rolling pin.
  3. Place in a dessert bowl and lay the halved strawberries around the bingsu and the whole strawberry on top.
  4. Add ice cream, whipped cream and/or drizzle condensed milk to your liking. Serve immediately.

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