Clay Pot Rice (Rice Cooker) by Mabel Tan

Ingredients:
5 cube drumsticks (remove bone)
4 sliced onions
3 minced garlic
Half shredded carrots
4 sliced chinese sausages
20 pcs shredded old ginger
3 small slice salted fish
10 mushrooms
3 cups rice

Sauce
4 tbsp soya sauce
3 tbsp dark sauce
1 tbsp sweet dark sauce
2 tbsp sesame oil
4 tbsp hua tiao jiu
4 tbsp oyster sauce
1 chicken knorr cube
2 & 1/2 cup water


Method:
1. Marinated the chicken cube with 3 tbsp soya sauce, 2 tbsp sesame oil and 2 tbsp hua tiao jiu for 2 hrs or overnight in fridge.
2. Stir fry the salted fish and set aside.
3. Stir fry the Chinese sausage and set aside.
4. Stir fry the ginger, shredded carrots, 2 sliced onion, garlic and mushroom
5. Stir fry the marinated chicken with 2 sliced onions and 2 tbsp oyster sauce and set aside
6. Pour in the 3 cups of washed rice, stir well. Add in 1 chicken knorr cube, 1 tbsp hua tiao jiu, 2 tbsp oyster sauce, 3 tbsp dark sauce, 1 tbsp sweet dark sauce.
7. Pour inside rice cooker, add 2 and 1/2 cup warm temperature water.
8. Almost 3/4 cooked, put the cooked chicken, Chinese sausage and salted fish on top and continue to cook.
9. For my rice-cooker, I pressed cook 2x.
10. Before eating, can add a few drops of sesame oil and dark sauce. More yummy

Lemon Pepper Salmon and Carrot Rice by Debbie Chen

Lemon pepper salmon
(For 4 fillets)
2 tbsp melted butter
2 tbsp soy sauce
Dash of lemon pepper (Note 1)

Method:

1. Preheat oven @ 200 degree.

2. Mix melted butter & soy sauce together. 

3. Wash and pat dry salmon. Put salmon on foil, skin side down and brush soy sauce butter mixture on salmon. Keep the remaining mixture for use later.

4. Sprinkle lemon pepper on salmon. For kids, you might want to use less.

5. Seal the foil and bake for 20-25 mins depending on thickness of fillet. 

6. 5 mins before taking out of oven, I opened the foil and let it bake another 5 mins. This is so that the surface of fish is slightly crusty. If you don't like, just bake with foil close all the way. 

7. After taking out from oven, drizzle remaining mixture over fillet. 

Note 1:

Substituted with this mixed seasoning (bought in NTUC, Singapore) and black pepper

Carrot Rice 

1.5 cups chicken stock (can use other stock too)

1 cup rice

1 medium carrot (grated)

Method:

1. Wash rice and carrot together and add stock. Put in rice cooker and just press cook.

Claypot Chicken Rice by Stephanie Han

Ingredients
1/2 chicken (cut into small pieces)
salted fish (optional)
1 whole garlic (chopped)
6 shallots (chopped)
ginger (not too big or too small) chopped
cooking oil
sesame oil
light soy sauce (as desired)
thick soy sauce (as desired)
salt (as desired)

Method

1. cook rice using rice cooker (put aside).

2. fry salted fish til fragrant (put aside).

3. heat oil and sesame oil in the wok and add in chopped garlic, shallot and ginger, stir fry til fragrant.

4. add in the chicken, stir fry 2 mins then add light and thick soy sauce and water, cover with lid and cook chicken til tender.

5. transfer the cooked rice to another pot (to avoid having bone scratches on the rice cooker)

6. place the cooked chicken on top the rice and cover with lid, cook under low fire for 2 mins.

7. add salted fish and mix well and cook under low fire for another 2 mins.

8. Serve with spring onion and corriander leaves (optional).

Tips: add more oil and water to cook the chicken so that when you mix with the rice, it will be moist. Add a bit more salt because rice is tasteless.

Lemon Grass Rice by Jaymee Chan

Add lemon grass (bruised), pandan leaves, some ginger, some lime leaves and cook with rice as normal. After cooked, add 2 tablespoon of VCO, mix and serve.

Rice Cooker Chicken Rice by Sharon Lim

Ingredients:
2 chicken drumstic (for 2 person)
2 dried Shitake mushrooms ( soak,trim the stem and cut into chunk )
1 carrot ( cut into chunk )
4 ginger (sliced)
1 shallot, (sliced)
1 garlic (smashed)
water to cook rice
1 cup of rice grain

Marinate
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tsp Shaoxing wine
1 tsp cornflour
1 tsp sugar
a pinch salt and pepper

Method:

1. Blanch chicken in boiling water to remove the blood. Drain well. Marinate for at least 25 minutes.

2. Place chicken in the rice cooker and one side shallot, ginger and garlic with 1 spoon of oil. Wait about few minute then turn the chicken. Toss in mushrooms and carrot and stir. Pour in rice and water together with the marinade over the chicken. 

3. Wait for the rice to be cooked. Then serve with steam green veges.

Braised Cantonese Style Rice by Yvonne Shee

Fry garlic till fragrant, add in marinated cubed pork, fry a while, add in prawn, fry and add water and oyster sauce/soya sauce, followed by mushroom, onions, vege. Thicken with potato/corn starch and add in 2 eggs.

Kimbap by Yvonne Shee

Ingredients:
Korean ham (used sausage in this kimbap)
Picked radish
Imitation crab meat
Seaweed (can buy from korean mart, it's all set for 10 roll)
Carrots cut into match sticks
Cucumber
Egg (about 5 eggs)
Spinach

Method: 
1) Prepare rice (can use jasmine rice) soak before use.
2) Whisk egg with a little salt and fry.
3) Blanch spinach, rinse with cold water for 3 times, squeeze dry and add soya sauce and sesame oil
4) Fry the ham and crab meat with little bit of oil.
5) Stir fry carrots with a little salt for 1/2 min.
6) Cut the egg and cucumber long.
7) Mix rice with salt, sesame oil and sesame seeds
8) Roll and cut


Recipe Link: http://www.koreanbapsang.com/2012/04/gimbapkimbap-korean-dried-seaweed-rolls.html#.U1qDlvmSxNN

Thermal Pot Chicken and Vege Rice by Jenny Puah

Vegetarian Nasi Lemak (Pandan Coconut Rice) by Alicia Gan

Nasi Lemak (Pandan Coconut Rice):
Ingredients:
- 3 cups of rice
- 1/2 cup of coconut milk (mixed with 1/4 of salt)
- 100 ml water for 10 pandan leaves ~ blended
- 2 stalks of lemongrass
- 2cm of ginger
- right amount of water

Method:
Pour into rice cooker & cook.


Vegetarian Curry Mutton (version 1):
Ingredients:
- 150 gm vegetarian mutton
- Fresh vegetarian mutton curry paste (bought from wet market - no brand)
- 3 sprigs of curry leaves
- 50 ml evaporated milk
- 100 ml water
- 6 to 7 tbsp of oil
- Light soya sauce/salt to taste

Method:
1) Heat oil & sauté curry leaves & curry paste till fragrant.
2) Add in vege mutton & stir well. Pour in water & bring to boil.
3) Add evaporated milk & salt to taste.
4) Served hot.


Vegetarian Curry Mutton (version 2)
If you can't find a reliable vegetarian mutton curry paste. I've here another version for you but I've not try this yet
- 1 bowl of vegetarian mutton (should be rice bowl)
- 2 pcs of potatoes
- few pcs of curry leaves
- 2 stalks of lemongrass

Seasoning
- 1 tbsp of curry powder
- 2 bowls of coconut milk
(I prefer evaporated milk)
- 1/2 tsp of salt

Method:
1) Peel the potatoes skin & flatten lemongrass.
2) Deep fried potatoes till golden brown & set aside.
3) Quick stir-fry curry leaf & lemongrass 1st. Add in curry powder then coconut milk & mixed well.
4) Add in salt, put in vege mutton & potatoes. Let cook/simmer for 15 mins then serve hot.



Vegetarian Sambal
- 2 cups ready made fried shiitake strips (Xiang Cui Si)  ~ avail @ most vegetarian supplier
- 2 tbsp chilli powder
- 2 tbsp sugar
- 1 tbsp light soya sauce
- 1/4 tsp salt
- 1 tbsp tomato sauce

Method:
1) Stir-fry chili powder & shiitake strips. Then add 2 cups of water, sugar, soy sauce, tomato sauce, salt and simmer.

Kids sambal (single portion)
Reduced chili powder to 1/4 tsp
A bit of of all above. If still find it spicy then may add more sugar or tomato sauce.

Rainbow Rice by Jessica Lai-Ong

Method:
Use Japanese sushi rice
While it's cooking remember to add salt ( you can add VCo once cooked into it too then it will smell liked Nasi lemak )

Prepare the following natural colouring:

Pandan for green
Turmeric for yellow
Carrot for orange
Bunga telang for blue
Beet root for the magenta
Purple carrot for purple

Extract their juice individually - use juicer and sieve.

Once rice is cooked separate into 6 bowls
While it's still hot add the natural colour into the rice and mix ( start with half tsp and add more if required )

Shape or mold in whatever shape you want.

Hainanese Chicken Rice by Lilian Liong

Recipe Link for Ginger & Scallion Sauce : https://www.youtube.com/watch?v=0yizRPkLAzo&feature=youtube_gdata_player

Recipe Link for Hainanese Chicken Rice : http://extravirginchef.blogspot.sg/2012/05/hainanese-chicken-rice-in-5.html?m=1

Vegetarian Chicken Rice by Alicia Gan

Serves 4 - 5 persons

A) 3 cups of rice - washed & drained
30g of matured ginger - smashed
3 stalked of lemongrass
4 tbsp of margarine

B) 3 pandan leaves
4 cups of water or based on the measurement on your rice cooker whereby the water level touches 4.

C) to be cooked with rice
2 tsp of salt (tested with 1tsp but received feedback not flavorful enough)

Method:
1) Heat (A) margarine & stir-fry ginger and lemongrass. Add in rice & (C). Mix well and remove from wok.
2) cook with (B) in a rice cooker.


Ingredients for ginger sauce (blend all)
100g young ginger
1 tbsp oil
1 tbsp sesame oil
1/2 tsp sugar
1/4 salt
A bit of coriander


Ingredients for chilli sauce
5 red chillies
6 chilli padi (can add more if u want a kick!)
Some gingers
2 small limes
1 tbsp tomato ketchup
1/2 tsp salt
2 tsp sugar
1/2 cup water


DIY black sauce for Vegetarian drumstick (avail at most vegetarian supplier)
1 tbsp Vegetarian Oyster Sauce
1 tbsp of light soya sauce
1/2 tbsp of dark soya sauce
1 tsp of sugar
A bit of white pepper
- Cook till boil.

Garnish with fresh coriander, tomato & cucumber.

Vegetarian Chicken : store bought soy bean curds

Cod with Quinoa Pilaf by Janice Toh

Spiced cod (paprika, garlic powder, salt & pepper; cooked on medium high heat for 3-4 mins on each side) served on a bed of quinoa pilaf (sweat onions with some olive oil on medium high heat, then add 1 cup quinoa and 1 1/2 cup of stock, reduce heat to low then cook for 10-12 mins with lid on before adding 2 cups of broccoli florets, then cook for another 8-10 mins with lid on before adding raisins, roasted almond flakes and scallions)

Mushroom Risotto by Yvonne Shee

Recipe Link : http://gloriousconfusion.squidoo.com/quick-easy-mushroom-risotto-recipe

Lap Mei Fan (Waxed Meat Rice) by Anna Ng

Method:
1. Prepare 80% cooked rice in rice cooker. Then transfer into claypot.
2. Arrange all the lap mei, ie. Waxed duck drumstick or chinese sausages on top of the rice.
3. Cook in stove till the rice 100% cooked, this is about 10 mins.
4. Drizzle sauce on top (boiled soya sauce + water + some sugar + white pepper) and serve hot.

Chinese Cabbage Rice by Lilian Liong

Ingredients:
1 packet of pork belly, sliced
Chinese dried mushrooms, soaked until soft, sliced and retain the liquid
Dried shrimps, soaked until soft and retain the liquid
Half a head of Chinese cabbage
2 cups of rice, washed and drained
Minced garlic
Dark & Light Soya Sauce
Pepper
Fried shallots (optional)

Directions:
1) Heat pan and brown the sliced pork belly.
2) Remove pork from heat.
3) Fry the garlic. Add some oil to the pan if it's too dry.
4) Add the dried shrimps and mushrooms to the pan.
5) Add the pork belly and Chinese cabbage to the pan and mix well until the Chinese cabbage is soft.
6) Season with some dark and light soya sauce and pepper according to your liking.
7) Add the washed and drained rice and mix well.
8) Transfer everything to the rice cooker.
9) Add about *1-2 cups of the liquid retained from the dried mushrooms/dried shrimps.
10) On the cooker and serve when your rice is done. Top with fried shallots (optional).

* Cups of liquid depend on the amount you're cooking and the texture of rice you like. I used 2 cups

Egg Rolls by Mummy Love Jayna

Method:
Fried egg with butter using Happy Call Pan
Inside: cheese, steam salmon, steam broccoli, rice and mayo

Vegetable Risotto with ABC Soup by Mummy Love Jayna

Vege risotto:
Sauté minced garlic and onion with unsalted butter.
Add button mushroom.
Add pumpkin cubes.
Add washed rice. Stir a while until fragrant.
Add homemade chicken stock.
Keep stir and add water if dry until rice almost cook.
Add broccoli.
Simmer till all cook.
Serve warm.


ABC soup:
Meat, carrot, tomato, potato, garlic and lots of onion.

Fruity Fried Rice by Nan Lau

Ingredients:
-2 cups overnight rice (use slightly less water than usual, during the frying process, stock will be added, unless you prefer softer rice)
-100g minced meat
-long green beans(approx 100g,chopped)
-2 carrots, peeled and cubed
-1 cob of corn (use a knife to scrape the kernels)
Alternatively, can also opt for 1 cup of frozen mixed vege, cut down on preparation time
-4 organic sun-dried apricots, handful of organic goji berries, handful of organic dried cherries (soak in stock to plump them up, then cut roughly)
-approx 100ml stock
-3 cloves of garlic, 1 tbsp VCO

Method:
1. Fry garlic,add in minced meat. Once meat change colour ,add in all the veggies.
2. Fry until veggies are fragrant, add in rice to fry .Add in mixed dried fruits and stock.
3. Fry until it is ready to serve.Once ready, you can also choose to put in a casserole dish, add shredded cheese on top and make into cheese baked rice. Or,if its too bland for you and kids, can also add some tomato sauce to fry.

Picture shows fruity fried rice served with fried omelette with long beans, mixed fruits yoghurt and 2 jingle-bell pieces of bought bak kwa

Bibimbap by Carmen Hooi-Oh

Method:

1. Stir fry each vege type (cut into strips) with chopped garlic & sesame oil & set aside.

2. Lightly grease the bottom of the hot bowl or claypot with sesame oil & fill it with steamed rice & then place it over high heat for 3 mins to sear in the rice & then remove from heat.

3. Fry an egg sunny side up (for kids maybe thoroughly cooked would be better) - use free-range eggs so the yolk is a nicer color.

4. Arrange the egg & veges nicely on top of the rice, sprinkle some toasted sesame seeds & serve with Korean soybean paste (I used non-spicy Ssamjang as my LO cant eat spicy).

Note : Can use any types of veges you like & also meat like pork or beef or chicken. I didn't add salt. The veges I used today were green zucchini, red pepper, asparagus & Jap mushrooms.