Miso Garlic Butter Rice

Ingredients:

2 cups Japanese Short Grain Rice

100g butter

4 cloves garlic, minced

1-1/2 tbsp white miso paste

2-1/2 cup dashi stock or chicken broth

1/2 tsp soy sauce

1 tsp sesame oil

Green onions, sliced

Instructions:

1. Soak the rice in cold water for 15 minutes, then drain and set it aside.
2. In the rice cooker, select "fry" and add the butter to melt. Next, sauté the minced garlic until fragrant.
3. Add the miso paste, stir, and cook for about 1 minute. After that, add the rice and mix it thoroughly to coat evenly. Then, add in the stock, soy sauce, and sesame oil.
4. Close the lid, select "Rice," and let the rice cooker cook as usual. Once cooked, let the rice cool for 10 minutes, then fluff it with a rice paddle or fork.  
5. Top with toasted sesame seeds and sliced green onions. Enjoy!

Steamed Egg with Minced Meat

Ingredients:

3 large eggs

1/8 tsp salt

220ml boiling water

Sauce

3 cloves garlic, chopped

1 tbsp oyster sauce

1 tsp light soy sauce

1 tsp dark soy sauce

1/4 tsp ground white pepper

1/4 cup boiling water

1 spring onion, sliced (garnish)

Marinate

120g ground meat (beef/chicken/pork)

1 tbsp oyster sauce

1 tsp light soy sauce

1 tsp dark soy sauce

1/4 tsp ground white pepper

1/2 tbsp cornstarch

Instructions:

1. Combine the oyster sauce, light soy sauce, dark soy sauce, cornstarch, and ground white pepper with the minced meat in a small bowl, stirring until well mixed. 
2. In a large bowl, add the eggs and salt. Pour in the hot, boiling water and beat until well combined. Then, scoop off the foam from the top and discard it to ensure a very smooth texture.
3. Prepare the steamer with boiling water and place the covered bowl of eggs inside for 10 to 12 minutes, or until the eggs are fully set.
4. While the eggs are cooking, heat the oil in a medium saucepan. Add the chopped garlic and scallions, cooking until fragrant. Next, add the marinated minced meat and stir-fry for 2 minutes. 
5. Then, pour in the boiling water and the additional sauce mixture, stirring until well combined. Cook for a few minutes until the mixture thickens.
6. Once the eggs are cooked, top them with the minced meat and garnish with chopped spring onions. Serve hot.

Steamed Salted Chicken

Ingredients:

3 large chicken legs

1" ginger, cut into matchsticks

2 stalks scallions

1 packet Ipoh Salted Chicken Seasoning

1 large red onion, sliced

Salted peanuts

Coriander leaves

Instructions:

1. Soak the chicken legs in 1/4 cup of vinegar, 1 tablespoon of salt, and enough water for about 15 minutes. Then rinse the chicken legs thoroughly until no blood remains.
2. Transfer them to a baking dish and pour in enough boiling water to cover the chicken. Let it rest for 15 minutes to allow the chicken skin to tighten.
3. Pat dry and place them in a baking dish. Add the chopped scallions and ginger to the bottom of the dish.
4. Rub the salted chicken seasoning and 2 tablespoons of cooking oil over the chicken. Allow the thoroughly massaged and marinated meat to rest for 30 minutes or overnight.
5. Steam in hot, boiling water for 25 minutes or until fully cooked. Remove and shred the chicken meat from the bone.
6. Place the shredded meat on a plate, add the sliced onion, salted peanuts, coriander leaves, and 1/4 cup of juice from the steamed chicken. Mix everything together and serve immediately.

Coconut Milk Poached Fish Fillet

Ingredients:

2-3 Fish fillets, cut into 3 pieces

1 onion, sliced

4 garlic cloves, chopped

1" ginger, matchsticks

1 red chili (optional)

2 lemongrasses, bruised

200ml coconut milk

2 tbsp fish sauce

1 cube chicken Knorr

1 tsp sugar

Instructions:

1. Season the fish fillets with salt on both sides and refrigerate for 30 minutes.
2. In a medium saucepan, heat 2 tablespoons of cooking oil over medium heat. 
3. Add sliced onion, chopped garlic, ginger, red chili, and lemongrass. Season with salt and pepper, and cook until softened, about 10 minutes.
4. Stir in the coconut milk, fish sauce, Knorr cube, and sugar. Mix to combine.
5. Bring the coconut broth to a simmer over medium-high heat, then cover. Reduce the heat to low and let it simmer for 30 minutes.
6. Next, add the fillets to the coconut broth, cover, and cook until the fillets are just cooked through, about 5 to 8 minutes, depending on their thickness.
7. Transfer the fillets to a shallow serving bowl and ladle the broth over the top. Finish with spring onion, fresh coriander, and a drizzle of chili oil. Serve with steamed white rice.