Rice cooker chicken rice

Thanks Doug Does Delicious 

https://thefoodie.menu/recipes/rice-cooker-hainanese-chicken-rice

DIRECTIONS 

Place chicken thighs in a mixing bowl and season with sesame oil and salt.

2 chicken thighs (450 g)

2 tsp sesame oil (5 g)

1/4 tsp salt (1.5 g)

Add jasmine rice, garlic, ginger, green onion, chicken bone broth, chicken bouillon, and turmeric powder into your rice cooker bowl.

2 cup jasmine rice (370 g)

6 clove garlic, minced or grated (10 g)

1/2 inch ginger, minced or grated (10 g)

2 green onions, chopped (20 g)

2 cup chicken broth (480 g)

1 tsp chicken bouillon powder (5 g)

1/2 tsp turmeric powder (5 g)(optional)

Hainanese Chicken Chop海南雞扒

 Hainanese Chicken Chop海南雞扒

(recipe source: by Sonia aka Nasi Lemak Lover)

https://nasilemaklover.blogspot.com/2013/10/hainanese-chicken-chop.html?m=1

5 chicken thigh (~1.2kg), deboned

 Marinate chicken ingredients:-

1tbsp oyster sauce

1tbsp light soy sauce

1tbsp sugar

1/2tsp dark soy sauce

1 and 1/2tsp salt or to taste

Pepper

3tbsp rice flour

2tbsp water

Tomato sauce ingredients:-

1 and ½ yellow onion, sliced

160g tomato ketchup (I use Kimball brand)

1tbsp Worcestershire sauce

2tbsp sugar

1tsp salt or to taste

1/2tbsp light soy sauce

2 ½ cups water

Thicken mixture- mix 1tbsp tapioca flour or corn flour with 5tbsp water, to thicken the sauce

Other condiments

2 tomatoes, cut into wedges

80g frozen green peas, blanch in hot water

3 US Russet potatoes, boiled in hot water till tendered, slice it, then deep fry till golden brown

Method:

 1. Marinate the chicken thighs with marinating ingredients, for 3-4 hrs.

 2. Add rice flour and water into marinated chicken thighs and coat it well. Then deep fry till golden brown. Dish up and set aside.

 3. To prepare the tomato sauce, heat oil in a wok or saucepan, sauté onion till aroma, add in water and the rest of seasonings except thicken mixture, cook for few minutes or till onion is soften. Then thicken the sauce with thicken mixture.

4. To serve, arrange the deep fried chicken thigh, cooked green pea, potato wedges and sliced tomatoes on a plate. Pour the hot tomato sauce over and serve. Re-heat the tomato sauce before serve if you are not intended to serve immediately

Babi pongteh

 

Pumpkin mantou

 I also add ¾ tsp of baking powder to the flour 

Thai Steamed Barramundi

 Thanks EatingThaiFood! I put the whole recipe here, but all I really want is the sauce/soup recipe as a reminder!

For the fish:

• 1 whole barramundi, about 1 – 2 kilos (or whatever size you can get), guts and gills already removed
  
  
• 5 stalks lemongrass, bottom half only, smashed, and cut into chunks

For the sauce / soup:

• 1 cup good chicken stock or fish stock (fresh or canned)
• 2 Tbsp finely chopped palm sugar
• 8 Tbsp lime juice
• 6 Tbsp fish sauce 
• 2 heads of garlic, chopped
• Thai chilies to taste, finely chopped
• 20 – 25 sprigs cilantro, chopped
• 1- 2 stalks Chinese celery, cut into 1-inch pieces

Instructions

1. Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 – 15 minutes depending on the size of your fish.
2. In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
3. Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it’s sour, and balanced with a hint of sweetness.
4. When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
5. Make sure you eat with steamed rice!

KL Hokkien Mee

 Cooked this on the weekend and it was yum! Lots of pork lard and fat. Will cook this only for pot luck etc, so 1kg noodles are used. Any more and it certainly won't fit the wok I use for my Rambo. Mixed and matched two recipes from Rasa Malaysia and Nyonya Cooking and made some tweaks.

Step one - Pork lard! (Using thermomix)

Cut pork fat into small cubes. Sprinkle with salt. Cook 105C - Reverse 1 for about 40 mins at a time ( i probably spent about 60 mins, due time constraints. The oil was rendered but the bits were light in colour and not super crispy. Keep an eye on it. Everytime I stopped and checked, I drained the oil out (to be used in the hokkien meeee)

Step two - the dish! (Using trust ol' Rambo)

Ingredients (for 1 kg noodles)

2 1⁄2 tbsp oil (or pork lard)

2 1⁄2 garlic clove(s)

125 g pork (sliced and marinated with a bit of soy sauce, sesame oil, white pepper, cornflour)

2 1⁄2 tbsp oyster sauce
5 tbsp soy sauce

 

1 L water

7 1⁄2 tbsp dark soy sauce

1 kg hokkien mee (I just poured a kettle of boiling water over the noodles in a colander)

0.63 tsp anchovies powder (I used the Japanese bonito powder)

~125 g prawns

fish cake

~75 g chinese flowering cabbage/choy sum (I used a bunch)

 chinese cabbage

 2 1⁄2 tbsp crispy pork lard

Heat wok over medium temperature. Pour in oil (best to use pork lard/oil). Add minced garlic and pork meat to sauté for a few seconds.

Mix soy sauce and oyster sauce in a separate bowl before adding into the wok.
Then, add water and increase heat to the highest temperature. Add noodles into the gravy. Ensure noodles are covered by the gravy. Add thick dark soy sauce. Add the two vegetables.

Cover wok to let noodles braise until gravy thickens.

Once gravy has thickened, add anchovies powder, and prawns. Mix well before covering the wok for another minute. Ensure there is minimum gravy before dishing out the noodles.

Top with crispy pork lard.

Ulu Yam Loh Mee

 Thanks Nasi Lemak Lover! My daughter counts this as one of her favourite meals!

Thermomix Hainanese Chicken Rice

Thanks for putting this up, Iron Chef Shellie:

SERVINGS4

INGREDIENTS  

• Chinese wine
• salt
• white pepper
• sesame oil for rubbing
• 1 whole chicken (about 1.5–1.7 kg)
• 4 cloves garlic
• 1 spring onion/shallot, chopped in half
• 4 slices ginger, peeled
• 2 eschalots, peeled
• 1 tbsp vegetable oil
• 400 g rice
• 1 L chicken stock
• 1-2 pandan leaves (optional)

Finishing Sauce

• 3 tsp soy sauce
• 2 tbsp hot water
• ½ tsp sesame oil
• ¼ tsp sugar

INSTRUCTIONS 

• Mix 1-2 tsp Chinese wine, a little salt and pepper to taste and 1 tsp sesame oil in a small bowl. Rub this all over chicken and inside cavity. Stuff 2 cloves of the garlic, spring onion/shallot and 2 slices of the ginger inside chicken’s cavity and place into Varoma dish on top of a pair of chopsticks to help steam circulation. Set aside.
• Place remaining garlic, ginger, eschalots and oil into mixing bowl (chop on speed 8 for 8 seconds if you haven’t pre-chopped everything) and sauté for 2 min/Varoma/Reverse/speed 2.
• Add rice and sauté for 2 min/100ºC/Reverse/speed 2.
• Add about a tsp of salt or to taste. Remove and set aside in basket.
• Place 1L of chicken stock into mixing bowl. Set Varoma into position and steam for 25-45 min/Varoma/speed 3 (depending upon size of chicken used).
• Top up liquid to 1L mark with water. Insert basket of rice with pandan leaves . Return Varoma dish to position and cook for 15 min/Varoma/speed 5.
• Chop up chicken and serve with rice and Chilli Dip, Ginger Dip (see Asian cookbook) and thick black soy sauce.
• To make a quick sauce to pour over chopped chicken, mix 3 tsp soy sauce with 2 tbsp hot water, ½ tsp sesame oil and ¼ tsp sugar and mix well.You can add some vegetables to steam in the last 5-10 minutes of steaming chicken if desired.

NOTES

Recipe from A Taste of Asia Cookbook

Pan mee AKA Mee Hoon Kueh!

Thanks friend!! 

Dough recipe for thermomix:

(Serves 5pax)

420g all purpose flour (Anchor/Bluekey brand)

pinch of salt

210ml water

Method: put all ingredients into TM bowl and knead for 2mins.

(If you don't have Thermomix, use 420ml water. Mix in half the water with flour first. Then gradually add remaining water until desired dough consistency achieved)

Soup:

1x Pork bone marrow

15pcs dried scallops (I use dried cuttlefish 'cos 💸)

100g ikan bilis (lightly panfried)

8-10cups water

Put everything into slow cooker overnight 

Add vege, meat balls etc when u are cooking your dough

Thanks Rasa Malaysia:

GROUND PORK AND MUSHROOM TOPPING:
(I usually cook like 500g mince (~x4 ingredients) then freeze for multiple uses)

1 tablespoon oil

1 clove garlic, finely minced

4 oz (115g) ground pork

4 dried shiitake mushrooms, , soaked in warm water and stems removed, cut into strips

1 tablespoon black soy sauce

1 tablespoon soy sauce

1 teaspoon oyster sauce

1 1/2 teaspoons sugar

1/2 teaspoon sesame oil

3 dashes white pepper

1/2 cup water

1 teaspoon cornstarch + 1 tablespoon water

Fire up a wok. Add the oil and when the oil is heated, add the garlic and stir-fry until aromatic.
Add the ground pork and continue to stir-fry and use the spatula to break up the lumps into smaller pieces.
Add the mushrooms and stir to combine well.
eason with all the seasonings and add the water.
 Turn the heat to low and braise for about 5 minutes or so.
Add the cornstarch and water mixture to thicken up the sauce.
Dish out and set aside.

DON'T FORGET THE FRIED ANCHOVIES!

Chilli
Chilli, garlic, coriander root if you have, vinegar and sugar; blended together

Matcha okara almond cookies

 Ingredients:

• 40g almond
• 110g butter
• 65g sugar
• 1 egg yolk
• 1 tsp matcha powder
• 90g cake flour
• 80g okara
• 30g chocolate chips

Method

1. Preheat oven 180C
2. Almond - turbo - 1 sec. Set aside
3. Butter - melt at 50C for about 1-2 mins. 
4. Add sugar and egg yolk. 30s - Sp 3
5. Add matcha. 10s - Sp 3
6. Add cake flour, okara, almond. Knead - 1 min
7. Stir in choc chips
8. Scoop into cookies on mat. Bake for 16-20 mins
   

Thanks to some lady called Lyonne on the Facebook group Thermomix Truly Asia

Crispy Skin Roast Pork Belly AKA Siu Yuk

 Ingredients:

• 2kg sexy-looking pork belly, skin on
• salt
• garlic cloves, peeled and sliced
• white pepper
• five-spice powder

Method:

1. Pour boiling water over the skin. You will see the skin tighten. Pat dry with paper towels
2. Prick tiny holes into the skin, using a very sharp knife. Don't get carried away with stabbing through the skin; if you look very closely, you'd just see very tiny cuts in the skin. I may make hundreds of tiny pricks - I find the process very therapeutic.
3. Turn the pork belly over, score cuts into the meat side at 2-3cm intervals (I just cut between the bones)
4. Sprinkle and rub white pepper and five-spice powder, and shove slivers of garlic between the cuts of meat. Do not get any of this stuff on the skin!
5. Place the pork skin-side up in a baking tray, sprinkle skin with salt.
6. Place pork uncovered in fridge to dry overnight. Blot skin dry with paper towel when moisture pools on it. Then sprinkle with a bit more salt. I keep doing it, whenever I go to the fridge.

1. Next day - Pre-heat oven to 180C. Blot skin dry again with paper towel, if needed, and sprinkle with a bit more salt. Put in oven for approximately 40 minutes.
2. Raise heat to 240C and continue roasting for another 40 minutes or so.
3. Ta daa!! As I slice the pork, I sprinkle salt to taste.

Thanks to Rasa Malaysia and Adam Liaw as a reference for this recipe. I like it this way because (1) it's not as salty, and I'd rather prep a day before than have to deal with a salt crust. Easy peasy lemon squeezy!

Adam Liaw's chilli and coriander relish (Mix until sugar dissolves)

1 tbsp finely chopped birds eye chilli
1 tbsp finely chopped coriander - leaves, stalks, roots
2 cloves garlic, finely chopped
1 tbsp rice wine vinegar
1 tbsp light soy sauce
1 tsp caster sugar 

Thermomix Pizza Dough

 Ingredients

220g water
2 tsp dried instant yeast
1 tsp raw sugar (optional)

400g high protein flour (bread flour)
30g olive oil
1 tsp salt

Method
1. Place water, yeast & sugar - Set 2 min / 37C /Sp 1
2. Add flour, oil & salt - Knead 2 mins
3. Divide dough into half, shape into balls,wrap loosely using cling film then proof for at least 30-60 mins.

4. Roll out into pizza bases, add all the goodies, then pop into preheated oven (200-220c) for about 15 mins, or until the crust is cooked!