Making of rice wine

2 weeks later

 1 big 1 small bottle

Ingredients:
1kg glutinous rice

Water (just enough to cook rice)

2 jiu bing （酒饼）

Tips of preparing of jiu bing:

1. Sun the jiu bing for 1-2hr OR

2. Oven bake 120degree for 10mins.

3. Pound the jiu bing to powder.

Method:

1. Wash rice 2-3 time till clean.

2. Soak rice overnight or 8hrs.

3. Drain the water.

4. Add water to rice, steam rice or cook rice in rice cooker.

5. Use glass container or claypot.

6. Sprinkle some jiu bing powder inside the container.

7. Layer the rice into container, sprinkle jiu bing again and repeat.

8. Top layer sprinkle jiu bing powder.

9. Cover the lid with towel if using claypot.

10. Keep it for 7 days.

11. Rice wine is ready, filter out and keep into glass container.

*** The longer it ferment, the taste will be more robust, can allow to ferment to 1 month. 

Tom Yum Fried Rice

Glutinous rice

Ingredients:

5 small dried mushroom (soaked in 2 cup warm water)

2tbs dried shrimps

3 garlic chopped

6-7 shallots sliced

1cm strip Pork belly sliced (marinate with pepper and salt)

1.5 cup glutinous rice

2-3 tbs peanuts (roast for 10mins)

Seasonings:

1tsp dark soy sauce

1.5 tbs light soy sauce

pepper

1tbs oyster sauce

Method:

1. Pour oil just enough to soak in shallot (in a cup) and put in microwave for 2m30s-3mins. Oil cannot be too much or it will take much longer.
2. Turn on rice cooker, add in dried shrimps and garlic, and the oil from shallot to fry.
3. When fragrance is out, add in pork belly n fry.
4. When cook, add in glutinous rice, peanut and shallots, stir and mixed.
5. Add in mushroom water, seasonings and press cook again.
6. Top with corriander (optional) and served.

Fish Soup/ Fish Porridge

Ingredients:

Batam Fish (thin slice)

Sole fish 3 pcs (break into few pcs)

1 handful of ikan bilis

2 tbs dried soy bean

4 cup water

pepper

fish sauce

1 tsp tang choy (冬菜）

2 garlic (slice/ chopped)

1 tsp oil (or just enough to cover the garlic)

Method (2 servings):

1. Soak sliced fish in salt water (1tsp salt + water + 1tsp corn flour) for 20mins.
2. Boil ikan bilis,  soy bean and water, when boiled lower heat and simmer for 30mins.
3. Put garlic and oil in a small ceramic cup, heat up in microwave for 2m (this will be based on individual microwave). The garlic will turn slight brown, add in sole fish, stir and mix together with garlic and heat up another 30s.
4. Drain out the ikan bilis broth, and boil the broth in another pot.
5. Drain out the water in the fish and add it into the pot.
6. Cook for 2-3mins. add in pepper and fish sauce if desired
7. Turn off the heat.
8. Pour out the soup in 2 bowls, add in tong choy, sole fish and garlic and serve.

If for fish porridge, pour the soup on to rice and serve.

Seafood Paella

Ingredients:

2 cup Bomba rice, washed and rinsed

8 medium shrimps

1 big squid

 Clams or mussels (optional)

1 chicken leg, diced (marinate with salt, smoked paprika n pepper)

15-20 threads of saffron, soak in warm 2 tbs water for 30mins

1/2 yellow onion, chopped

2 garlic, chopped

1 tsp smoked paprika

2 tbs tomatoes puree

1.5 cup chicken stock

1 cup water

salt and pepper to taste

3 tbs olive oil

Parsley for topping

Method:

1. Brown chicken and prawn, just for the outer layer and do not need to be cooked.
2. Dish out the the chicken and prawn.
3. Using the same pan, add in onions and garlic, fried till fragrance.
4. Pour in rice, stirred and mix for awhile.
5. Pour in stock, water and saffron water, salt, tomatoes puree, smoked paprika, pepper and spread evenly.
6. Slow fire to cook for 20mins, uncovered.
7. When the rice is almost cooked, add in prawn, chicken and other seafood.
8. Covered, turn on to medium fire for 5-8mins.
9. The rice should be slight crispy on the bottom. If not, uncovered and stay in the fire for another 5mins.
10. Sprinkle parsley on top of rice.

Tips: If add in clams and squid, water must reduce. 

Oyakodon

Ingredients:

2 chicken thighs

2 eggs, beat

150ml water

1tbs mirin

1tbs sake (optional)

1tbs sugar

2tbs light soy suace

1 small onion, sliced

1 tbs bonito flakes

1 tsp seaweed flakes (optional)

Steamed rice

OPTIONAL
(I like to have more flavorable meat so usually will marinate the chicken for a few hours before cooking)

1 tbs light soy suace
1 tbs mirin
1 tbs sugar
1 tsp oyster sauce
1 tsp corn flour

Method (serve 2):

1. Heat up pan, add in mirin, sake, light soy suace, water and sugar.
2. Add in bonito flakes and onions.
3. When boiled, add in chicken covered for 3mins.
4. Add in egg and covered for 30sec.
5. Served on top of steamed rice, sprinkle seaweed on top.

To cook steamed rice in 10mins here.

Japanese Hamburger Steak, Onion Soup with White Rice

There are some typos and tweaks in the recipe.

So I have noted down the followings.

Hamburger steak

Ingredients:

Minced pork 100g 

Minced beef 50g

Onion, halved, chopped

Egg, half (30g)

2 tbs Bread crumbs

Dash of Salt

Dash of Pepper

Dash of Nutmeg

1/2 tbs Cooking oil

Method (yields 2 patties):

1. Microwave onion for 1min.
2. Mix all ingredients together.
3. Split the meat mixture into 2 portion and mold it into round shape.
4. Squeeze the meat and throw onto palm a few times.
5. Heat the pan, add in cooking oil.
6. Pan fried each side of patties till brown color (approx 1-2min each side), no need to be fully cook.
7. Dish out and leave aside.

Tip and tricks:

1. Original recipe yields mixture of beef and pork. I prefer using more pork than beef.
2. If using japanese onion, do not need to microwave before adding into meat mixture. This step is for local onion as it is more spicy.
3. I do not have nutmeg and I substitute it with coriander powder.

Stewed sauce

Ingredients:

3 tbs cake flour

10g butter

1/4 onion, sliced

Mix together

200g water

1/2 tsp chicken stock powder

2.5tbs worchester sauce

1 tbs ketchup

Method:

1. Fried the cake flour in pan till brown in color, dish out.
2. Add in butter, onions and fried till onion softened,
3. Add in cake flour slowly and stir evenly.
4. Add in water mixture.
5. When boiled, add in meat patties, covered and simmer for 5mins.
6. Dish out the patties.
7. If sauce is not thick enough, simmer a little longer.

Tips and tricks:

1. I substitute worchester sauce with Lee & Perins sauce.
2. Original recipe yields 2 tbs ketchup but I prefer not too sour.

White Rice

Ingredients:

140g japanese rice

155g water

Parsley (dried), optional

Method (yields 2 small portion):

1. Wash and polish the rice a few times.
2. Soak rice for 30mins.
3. Strain out water.
4. Add rice and water into pot, covered.
5. Turn on high heat.
6. When boiled, immediately turn to low heat for 10mins.
7. Done and dish out.

Tips and tricks:

1. Timing for cooking rice very important.
2. Do not open the lip during cooking.
3. Non stick pan is better.

Onion Soup

Ingredients:

1/2 Onion, sliced

400g water 

1tsp chicken stock powder

Dash of salt

Dash of pepper

Method (yields 2 bowls):

1. Add all ingredients into pot and bring to boil.
2. When boiled, turn to medium heat for 10mins.
3. Add in salt and pepper to taste.

Hainanese Chicken Rice

HAINANESE CHICKEN RICE

Yields: 4

Ingredients A for poached chicken:

1 medium size chicken

8-9 garlic, washed and smashed (with skin)

4 stalks spring onions, cut into halves

1.5tsp salt

half carrot, sliced
5-6 cabbage leaves (optional)

1 litre water, or water just enough to cover the chicken.

(I use pot size that just fit in the chicken)

1tbs sesame oil

Ingredients B for chicken rice:

Chicken fats

2 shallot, chopped

2 garlic, chopped

4 garlic, washed and smashed (with skin)

1 inch ginger, peeled and sliced

6 pandan leaves, washed and tied into a knot (optional)

3 stalk spring onion, cut into halves

pinch of salt

 1 tbs sesame oil

2 cup of rice

2.5 cup chicken stock (soup from the poached chicken)

Ingredients for sauce:

5tbs light soy sauce

1tbs sugar

5tbs chicken broth

*adjust to own taste*

Method:

1.       Boil water in the pot.

2.       Add in ingredients A except chicken, boil for 5mins.

3.       Add in chicken, when water boil then turn to low fire. Simmer for 5mins and turn off fire.

4.       Cover the lid and wait for 30-40mins (time can varies depend on size of chicken).

5.       Slit on chicken thigh, it is done when there is no blood flowing out (or temperature in thigh/ breast is 73 degree).

6.       Soak chicken in ice water for at least 30mins.

7.       Cut the chicken and served. Apply and rub the sesame oil onto the chicken.

8.       Spray the sauce onto the chicken or for dipping.

Method:

1.       I cut off the backside of the chicken. Cut off excess fats from the neck and back. Keep for later use.

2.       Heat up wok, add in chicken fats. Add in sesame oil.

3.       Fried till the fats shrink, add in ginger. Fried till fragrance before adding in shallots and garlic.

4.       Add in rice, fried till the rice nearly stick on wok and is ready.

5.       Lastly, add in salt and spring onion, move the rice to rice cooker.

6.       Add in chicken stock and cook.

Vege Rice (菜饭)

Ingredients (Serve 4):

200g Pork belly

2 cup Cabbage

2 tbs Shallots

1 tbs Dried shrimps

1 tsp oyster sauce

Pepper to taste

Light soya sauce to taste (approx. 3-4 tbs)

2 tbs oil

2 cup raw rice (rice cooker measuring cup)

2 cup water (rice cooker measuring cup)

 

Method:



1. Heat oil, add in pork belly. Fried till all cooked.
2. Add in shallots, dry shrimps. Fried till golden brown.
3. Add in cabbage and simmer for 5mins.
4. Add in raw rice, keep stirring for 5mins.
5. Add in oyster sauce, pepper, light soy sauce and water. Simmer for 5mins.
6. Dish up and place it in rice cooker and cook as per normal.



Glutinous Rice

Ingredients:
300g pork belly sliced
300g glutinous rice
Chinese parsley
150g dried shrimps
100g shallots
Pepper
2-3 tbs Light Soy sauce
Oil


Method:

1. Fried Pork belly, dished out.
2. Fried shallot till golden brown. dished out.
3. Fried dried shrimps, add in the rice, light soy sauce, pepper.
4. Add in the Pork belly, shallots, stirred evenly.
5. Pour all ingredients to rice cooker, add in some water (200ml). start to cook .
6. When cooked, if the rice is too hard, add in abit of hot water stirred, covered again for 5mins.

Seafood Risotto

Ingredients 1

1. Chicken + prawn stock stock
2. 1 knob of butter
3. 2 tbs olive oil
4. 1 large Onion
5. 2 cloves garlic
6. 400g risotto rice
7. 2 glass of white wine
8. salt and pepper
9. 70g butter
10. Celery (optional)
11. 115g grated parmesan cheese

• Heat the olive oil and butter, add onions, garlic and celery. Fry slowly without colouring
• Add rice and turn up heat
• Keep stirring. After a min, it will look truslucent and add in wine and keep stirring.
• Once wine has cooked into the rice, add your first ladle of stock and a good pinch of salt.
• Turn down the heat to a simmer so rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15mins.
• If run out of stock before rice is cooked, add some boiling water.
• 5mins before rice is cooked, add in the seafood.
• Check seasonings and add in butter. drizzle a lug of extra olive oil
• Squeeze over lemon juice

From: Jamie Oliver

Fried Rice

Ingredients:

Cold overnight Rice
Fried silver fish
1egg
2-3 garlic

1. Fried garlic till golden color, add in rice.
2. Pour in egg, fish sauce and pepper to taste.
3. Top with fried silver fish

Oyako Donburi

Ingredients
Chicken leg
Onion
Egg
Seasoned weaweeds

Marinate- Chicken leg slices
1tbs mirin
1tsp oyster sauce
1tsp sugar
pepper
1tbs soy sauce
1tsp corn flour

Sauce
1tbs mirin
1tsp sugar
1tbs soy sauce
2tbs water

1. Fried onion, add in sliced chicken.


2. When cooked, add in sauce.


3. Turn off fire, stir egg and pour into the chicken. (prevent egg being over cooked)


4. Place seasoned seaweed on top of chicken and baked sesame (optional)