Mee Suah in Watercress Papaya Soup

Recipe for Soup:
1 bunch fresh watercress (presoaked)
2 cup unripe papaya including skin (deseed and cut into chunk)
5 natural red dates (pitted)
2 cloves garlic including skin
1 piece old ginger
2 free range chicken drumstick

(1) Fill up sufficient water in a rice cooker pot, put in all the ingredients and set to soup mode. Let it cook for 1.5 hours.

(2) Once done, scope a portion aside. Transfer onto induction / cooker. Set to low temperature, beat in an egg and add in mee suah.

(3) Once mee suah soften, serve immediately.

Baked eggplant with butter and garlic and butternut squash porridge

Recipe:

Eggplant with garlic and butter -
6 slices eggplant (about 1 cm thick)
4 cloves garlic (finely chopped)
1 Tbsp butter

(1) Mix garlic with butter and spread on top of eggplant slices.

(2) Lay on a parchment paper with baking tray and bake at 170c for 40 minutes or till the eggplant soft and lightly brown.

Butternut squash porridge -
1/2 cup pearl rice
1 cup chopped butternut squash
sufficient water
some nutritional yeast

(1) Put rice, water and butternut squash into rice cooker and set to 'congee' mode, or cook for 1.5 hours.

(2) Once done, add dash of nutritional yeast and serve with baked eggplants.

Purple sweet potato porridge

Recipe:
1/2 cup pearl rice (presoaked)
3 cup filtered water
1 medium size purple sweet potato (cut into chunks)
1 small tomato (quartered)
1 part chicken with bones
2/3 cup chopped daun pegaga
1 shallot
1 slice old ginger
1 Tbsp vco


(1) Put all ingredients (except daun pegaga) into rice cooker and set to congee mode to cook for 1.5 hours.

(2) Once done, remove chicken and separate bone and chicken meat. Discard the bones and roughly shred the chicken meat.

(3) Put back the meat into rice cooker, and pour in daun pegaga. Stir well and close the lid for 5-10 minutes.

(4) Once done, stir well and serve immediately.

Tomato coconut rice with steamed fish

Recipe:

Tomato coconut rice -
2/3 cup pearl rice
1/2 cup filtered water
5 Tbsp diced carrot
1/2 tomato
1 slice ginger
1 shallot (halved)
1 Tbsp vco

Add on : some chopped nai bai vegetables

(1) Put all ingredients into rice cooker and put to normal cooking mode.

(2) Once done, add in green vegetables and close the lid for few minutes or till the vegetables soft.

(3) Remove ginger slice, mix well and serve accordingly.


Steamed threadfin fish with ginger and tomato -
1 whole threadfin fish
plenty of ginger slices (cut into strips)
1/2 tomato (sliced)
1 tsp sesame oil

Add on : handful of fresh parsley

(1) Marinate fish with sesame oil for 15 minutes.

(2) Add in ginger strips and tomato and steam in preheated steamer, under high heat for 15 minutes. Leave the lid closed for 5 minutes.

(3) Top with fresh parsley and serve with rice.

Tomato chicken rice in rice cooker

Recipe:
1 tomato
1 part chicken
1 pandan leave
2 slices old ginger
4-5 Tbsp finely cut old ginger
1 organic lemon grass
1 Tbsp sesame oil

Additional : some nai bai vegetables

(1) Marinate chicken with ginger and sesame oil for 1 hour

(2) Put all ingredients on rice (ratio of rice and water 1:1) and let it cook on normal mode.

(3) Once done, add in vegetables and let it bakes till slightly soft but still crunchy. Once done, mix well, dish out and serve immediately.

Porridge in rice cooker

Ingredients:

1/2 cup pearl rice
3 cup soup base
4 dried oyster (presoaked)
1/2 carrot (thinly sliced)
1 orange sweet potato (diced)
5 whole organic lady fingers
1/2 yellow onion (halved)

Put everything into rice cooker pot, and set to porridge mode to cook for 1 hour.

Remarks: I had the luxury to buy free range salted duck egg from Opika organic shop, 1 Utama. It was my first try, i bought only 1 and it cost RM2 :)

Chicken Rice in Rice Cooker (Variation)

Recipe:

1.5 cup basmathi rice (presoaked)

1 part chicken thigh with drumstick 

2 Tbsp sesame oil

2 small organic lemon grass (bruised and cut into 2 inches length)

2/3 cup ginger cut into chunk sizes

6 cloves garlic

1 yellow onion (quartered)

some amaranth stalks (optional, i have leftover thus used to add flavour)

1 cup soup base + 1/4 cup filtered water

(1) Using a food processor, blend ginger and garlic till smooth and sticky paste formed. Roughly cut 1 Tbsp of lemon grass and blend together.

(2) Marinate chicken with sesame oil and garlic ginger paste blended earlier - around 30 minutes. Only use sufficient amount of the paste for marinade and keep the leftover to make chilli blend.

(3) In a rice cooker pan, add in rice, soup base with water, onion and amaranth stalks. Add in lemon grass stalks, and top with marinated chicken.

(4) Set to normal cooking mode and let it cook till done.

(5) Once done, dish out the chicken and top with fresh parsley.

Chilli paste -

4-5 red chillies

Leftover garlic ginger paste earlier

1/4 cup olive oil (adjust according to quantity)

(1) Add red chillies and olive oil onto garlic ginger paste earlier and blend till smooth.

(2) Serve along chicken rice.

Beetroot pork rice in rice cooker

Recipe:

1/2 cup basmathi rice (presoaked) with 2/3 cup filtered water

1 stalk spring onion

1 medium size beetroot (cut into chunk size)

1 knob ginger

1 piece free range lean pork

Additional: Long cabbage from slow-cooked soup

Topping: Nutritional Yeast

Put all ingredients in rice cooker and set to normal cooking mode. Once done, stir and mix well. Top with nutritional yeast and serve accordingly.

Tomato chicken rice with egg and cheese

[02.03.2015]

Lunch: Tomato chicken rice with egg and cheese

Recipe:

Step 1 : cook in rice cooker -
1/2 cup presoaked basmathi rice
3 parts free range chicken
1 organic celery (chopped)
1 organic tomato
3 organic mushroom (diced)
1 fish maw (diced)
1/2 carrot (cut into chunk)

(1) Put rice and homemade rice milk (1:1) into rice cooker pot.

(2) Add in the rest of the ingredients and let it cook in normal mode.

(3) Once done, mix well and scope out. Let it cool at room temperature slightly.

Step 2 : bake in oven
3 stalks homegrown long beans (thinly cut)
2 free range eggs (beat in bowl separately)
1/2 cup shredded mozarella cheese

(1) Mix in long beans into the rice and scope into 2 ramekins equally.

(2) Pour beaten egg into both ramekins and top with mozarella cheese.

(3) Bake in preheated oven at 130c for 10-15 minutes.

Pumpkin tomato chicken rice

[28.02.2015]
Dinner for the 17M 16D: pumpkin tomato chicken rice

Recipe:
1/4 cup basmathi rice (water and rice ratio of 1:1)
1 piece chicken thigh
1 organic celery
1 tomato
1 small piece pumpkin

Put all ingredients in rice cooker with slightly less sufficient water and put to normal cook mode.

Pumpkin coconut pie in rice cooker

Lunch for the 16M 19D lo today 

smile emoticon

Pumpkin coconut pie in rice cooker:

1/2 cup diced pumpkin
1 cup coconut milk
1/8 cup shredded coconut flesh
1 cup chopped watercresss
1/4 cup multi-grain flour
1 kampung egg (lightly beaten)

Mix all ingredients in a mixing bowl and pour into rice cooker pot. Set to cake mode and cook for 30 minutes.

Bread Pudding in Rice Cooker

[24.01.2015]

Fruity bread pudding in rice cooker

Ingredients (layered in sequence) -

3 Steps :
(1) Bread -
some vco to coat rice cooker pot
4 slices homemade wheat-free bread (cut into square slices)
2 Tbsp unsalted butter (melted)

(2) Fruits -
1 Tbsp organic cranberries
1 Tbsp organic raisins
1 Tbsp chopped organic dried apricot
1 fresh fragrant pear (cubed)

(3) Sauce (mix all together and pour onto bread and fruits) -
1.5 cup homemade hazelnut hemp milk
1/2 cup fresh coconut milk
1 kampung egg (beaten)
1 medium size banana (roughly mashed)

Put to 'cake' mode and let it cook for 45 minutes.

Tri-quinoa garlic ball and steamed sweet potato w/ vegetables topping

Recipe:

Quinoa ball -
1/2 cup tri-colour quinoa (presoaked for 6 hours)
1 cup homemade almond millet milk (recipe here)
1/8 cup filtered water
4 cloves garlic

(1) Put all ingredients into rice cooker pot. Set to brown rice setting and let it cook for 1.5 hour. Once done, add in 1 Tbsp vco and give a good stir.

(2) Let stand to cool a little and form into ball shape and serve with steamed sweet potatoes.

Steamed sweet potato w/ vegetables topping -
1 large sweet potato (sliced thick into 4 portion)
1/2 cup king leaves (daun raja) - chopped
1/4 red onion (finely chopped)
1/8 organic red bell pepper (finely chopped)
2 organic cherry tomato (finely chopped)
1 Tbsp pineapple puree
1 tsp organic seaweed sprout / wakame (presoaked in filtered water for 15 minutes)

(1) Steam sweet potato slices for 20 minutes or till it is 80% soft / cooked.

(2) Top with the ingredients in this sequence -
a - king leaves
b - onion
c - tomato
d - pineapple
e - red bell pepper
f - seaweed

Steam in low heat (about 100c) for 5 minutes. Once done, serve with quinoa balls.

Baked mushroom vegetables egg rice in rice cooker

Recipe:

Step 1 -
Cooked rice with water, 4 shitake mushroom, 1 knob ginger and 2 shallots. Once done, add in 1 Tbsp vco, stir well and leave it in rice cooker pot.

Step 2 -
Ingredients :
1 cup chopped xiao bai chai
5 slices big organic green zucchini (cubed)
2 Tbsp mashed fresh pineapple

Mix all in a bowl and set aside.

Step 3 -
Ingredients :
3 kampung egg (lightly beaten)
2 Tbsp shredded cheddar cheese
1/2 Tbsp apple cider vinegar
3 Tbsp fresh coconut milk
2 Tbsp homemade soup stock

(1) Mix all ingredients in a bowl.

(2) Add in ingredients from step 2 and mix well.

(3) Pour the mixture over the rice in rice cooker pot and make sure the mixture is all round. Top with 5 Tbsp homemade bread crumbs.

(4) Set to preheat mode for 10 minutes. Once done, scope and serve immediately.

Chicken rice in rice cooker (variation)

[06.01.2015]
Recipe:

3 chicken drumstick
1 lemon grass
1 big slice old ginger (minced)
5 cloves garlic (minced)
2 pandan leaves (tied)
1/2 red onion (halved)
1.5 cup rice
2 cup homemade milk (water / liquid of your choice)

(1) Blanch chicken drumstick for 5 minutes. Marinate with 1 Tbsp sesame oil, garlic and ginger for 15 minutes.

(2) Put rice in rice cooker pot. Add in milk and the rest of the ingredients.

(3) Put to cooking mode. Once done, remove lemon grass and pandan leaves. Set chicken drumstick aside, stir and mix the rice well.

Stir-fry Kale

(1) Chop kale leaves into smaller bite size pieces - about 2 inches length.

(2) Heat up some vco on a cooking pan. Add in garlic and saute till fragrant.

(3) Toss in kale leaves and fry till 70% cooked - around 5 minutes. Dish out and serve with chicken rice.

Dwaft gourd soup

Put some water in slow cooker pot. Add in chopped gourd and 1 honey date. 5 minutes before consuming, add some goji berries. Serve immediately.

Spring onion chicken rice in rice cooker

[23.12.2014]
Recipe:
1 cup white rice
1 free-range chicken drumstick
1 free-range chicken wing
4 cloves garlic
1 knob ginger
2 bunch spring onion
1 tsp vco
some chopped parsley
4-5 stalks nai pak

(1) Put rice and water into rice cooker. Add and arrange all the ingredients in the rice cooker except parsley and nai pak. Set to cooking mode.

(2) Separately, steam nai pak for 5 minutes.

(3) Once done, mix well the rice and serve with fresh parsley and steamed nai pak.

Pumpkin rice in rice cooker

Recipe:
1 cup white rice
few slices of pumpkin (washed clean)
1/2 egg plan (quartered)
1/2 yellow onion (quartered)
3 cloves garlic
1 tsp vco

Add on later : spinach, kampung egg, mozarella cheese

Put all the ingredients into rice cooker to cook. Once done, add in spinach, beat in an egg and top with some mozarella cheese. Reheat for another 10 minutes.