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!

Canned Chicken Curry Rice

Ingredients:

1 can chicken/beef curry

2 cups Basmati rice

2 cups water

1 cup fresh milk or evaporated milk

2 tbsp Ghee

2 tbsp cooking oil

2 shallots, sliced

1 tbsp ginger paste

1 tbsp garlic paste

4 cloves

1 pandan leaf, knot

3 tsp tomato puree or 1 tomato, diced

1/2 tsp turmeric powder

Salt and sugar, to taste

Instructions:

1. In a rice cooker, heat oil and sauté the sliced shallots, ginger paste, garlic paste, cloves, and pandan leaves until slightly crisp.
2. Then, add the tomato purée and canned curry. Continue stirring to mix well.
3. Mix well with water, milk, turmeric powder, and salt. Then, add the rice. Cover and cook the rice as usual in the rice cooker.

Fried Char Kway aka Fried Black Carrot Cake

Ingredients:

Steamed Carrot Cake (Recipe here)

1 tbsp minced garlic

1 stalk spring onion, chopped

2 tbsp Chai Poh

1 tbsp Sambal

2-3 tbsp dark sweet soy sauce

3-4 eggs

Instructions:

1. Cut the steamed cake into medium-sized cubes.
2. Beat the eggs with a pinch of salt and pepper.
3. Heat oil in a wok or non-stick frying pan. Add the minced garlic and sauté for less than a minute. Then add the chai poh and sambal and stir-fry for another minute.
4. Next, add the lightly beaten eggs and continue to fry for 2 minutes. After that, add the cube steamed cake and stir-fry until pale gold. 
5. Add the dark sweet soy sauce and stir until well combined with the carrot cake. Garnish with chopped spring onion or cilantro. Serve hot and sizzling. 

Homemade Steamed Carrot Cake

Ingredients:

1-1/2 cup rice flour

1/4 cup tapioca flour

2-1/2 cups concentrated chicken stock

1 cup grated white radish/daikon

2 tsp minced garlic

Instructions:

1. Mix the rice flour and tapioca flour in the cooled chicken stock until no lumps remain.
2. In a large saucepan, bring water to a boil. Add the grated white radish or daikon, cook until translucent for a few minutes, then drain.
3. In a non-stick wok or frying pan, heat 1 tablespoon of cooking oil. Add minced garlic and sauté until just golden. Remove and combine with the rice flour mixture, then stir. Next, add the drained radish or daikon and mix to combine. Taste and season as necessary. (Note: the batter should be quite thick. If it is thin, continue to cook on low heat.)
4. Pour into a square or rectangular cake pan and place on a rack in a steamer. Cover and steam for 1 hour on medium-low heat until the top is set. Allow to cool and refrigerate overnight.

Lempar Chicken

Ingredients:

300g white glutinous rice ~ soak overnight or 4 hours

225ml coconut milk

4 kaffir lime leaves

4 bay leaves

2 pandan leaves ~ knotted

1/2 tsp salt

Chicken Floss

250g boneless skinless chicken breast

2 tbsp oil

50g shallots

3 clove garlic

3 candlenuts

1/2 tsp coriander powder

1/2 tsp cumin powder

2 kaffir lime leaves

2 bay leaves

1 tsp tamarind + 3 tbsp water ~ removed seeds and pulp

125ml coconut milk

1/2 tsp salt

Directions/Instructions:

1. Prepare a steamer over medium-high heat. Place the glutinous rice in a steaming-proof bowl and steam for 15 minutes.
2. Meanwhile, combine coconut milk, kaffir lime leaves, bay leaves, pandan leaves, and salt in a pot and bring to a boil. Add the steamed glutinous rice to the pot and cook until the rice has absorbed all the liquid.
3. Remove the rice and return it to the steaming bowl. Steam for another 30 minutes until the rice is fully cooked. Stir and discard all the leaves. Keep warm.
4. To prepare the chicken floss, boil the chicken breast until cooked. Drain, then tear it into tiny pieces, as chicken floss should be, and set aside.
5. Grind the shallots, garlic, candlenuts, coriander, and cumin in a blender until they form a fine paste.
6. Heat oil in a frying pan and sauté the spice paste until fragrant, about 3 minutes. Then add the kaffir lime leaves, bay leaves, tamarind juice, and coconut milk. Bring to a boil.
7. Add the chicken to the pan, season with salt and sugar, and stir until the chicken has fully absorbed all the liquid. The chicken floss should be dry. Remove from heat, discard the leaves, and set aside.

Assemble (Option 1)

1. Place a piece of microwave-safe kitchen foil on a bamboo mat. Scoop 40 grams of sticky rice to form a rectangular shape on the foil. (Tip: Wet your fingers to make it easier.) Place chicken floss in a straight line down the center of the rectangle, leaving enough uncovered rice at the top and bottom. Roll the sticky rice like a sushi roll. Hold the bamboo mat at the bottom, roll the rice over the chicken, and secure the end with a twist.

Assemble (Option 2)

1. Grease an 8"x8"x2" baking pan to easily remove the sticky rice. Mix half of the glutinous rice evenly and press down. Next, add all the chicken floss, spread it evenly, and press again. Mix the remaining half of the rice evenly over the chicken floss and press once more. Cover the baking pan with a cutting board that is more extensive than the pan, flip it over, and use an oiled knife to cut into individual portions. You can make squares (3x3 or 4x4) or rectangles (2x4 or 3x5). Serve immediately.

Assemble (Option 3)

1. Line a square baking pan with plastic, leaving enough overhang to easily remove the sticky rice. Mix half of the glutinous rice evenly and press down. Then, add all the chicken floss, spread it evenly, and press down again. Mix the remaining half of the rice evenly over the chicken floss and press down again. Grab the plastic overhang and lift the pan out of the pan. Use an oiled knife to cut the rice into individual portions.

Butter Chicken Baked Rice

Ingredients:

2 pcs boneless chicken thighs, cut into bite-sized

3 cups cooked rice

1-1/2 cup shredded mozzarella

1 large onion, chopped

2 tbsp tomato puree

1 cup heavy cream/coconut cream

1 tbsp sugar

2 tsp salt

Marinade

2 tbsp plain yogurt

1 tbsp garlic powder

1 tbsp ginger powder

1 tbsp garam masala

1 tsp turmeric powder

1 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

Instructions:

1. Combine the chicken with all the marinade ingredients in a large bowl. Set aside to marinate for at least 5 minutes, or overnight for the best flavor.
2. Heat oil in a large pan over medium-high heat. Add the marinated chicken and cook on each side for 2-3 minutes to achieve a sear. (Note: The chicken does not need to be fully cooked.) Remove the chicken from the pan and set aside.
3. In the same pan, add butter or ghee. Once melted, add chopped or minced onion and cook until softened. Scrape the bottom of the pan to incorporate any browned spices.
4. Pour in the tomato puree, heavy cream or coconut cream, sugar, and salt. Bring to a boil, then return the partially cooked chicken to the gravy.
5. Let it simmer for 10 minutes until the sauce is rich and flavorful, and the chicken is fully cooked. Then, turn off the heat and let the butter chicken cool slightly.
6. Scoop cooked rice into a casserole baking dish. Lightly pack with a spatula to create a flat, even layer. Then, evenly add the butter chicken over the rice layer and generously top with shredded cheese.
7. Preheat the oven to 180 degrees Celsius and bake for 10-15 minutes, or until heated through and the cheese is melted and bubbly. Enjoy!

Spicy Salmon Rice Muffins

Ingredients:

1lb salmon, skin removed, cut into small cube

Nori sheet

1-1/2 cups cooked sushi rice

Marinade

2 tbsp sesame oil

1 tbsp soy sauce

1 tbsp honey

2 scallions, diced

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp dried oregano

Salt to taste

Spicy Mayo

1/4 cup Kewpie mayo

2 tsp Sriracha sauce

1 tsp honey

Other

Avocado/Mango ~ chopped

Roasted sesame seeds

Instructions:

1. Preheat the oven to 200 degrees C. Cut nori sheets into four equal squares.
2. Toss cubed salmon in a bowl with the marinade ingredients until evenly coated. Marinate for up to 4 hours.
3. Add about 1 heaping tablespoon of rice to each nori square and spread it out slightly. Transfer the nori rice to the muffin slot and gently press down to center it. Take 4 or 5 salmon cubes and fill each muffin slot. Transfer to the oven and bake for 15-17 minutes. Broil at the end if needed to achieve a slight char on the salmon.
4. In a small bowl, mix the spicy ingredients. Taste and adjust as necessary.
5. Remove from the oven, let cool slightly, and top with avocado/mango, sesame seeds, and a drizzle of spicy mayo.

Nasi Ayam Kabsah

Ingredients:

4 chicken legs

2 tbsp Kabsa Mix (see below)

2 cup Basmati rice

4 cups water

1 large onion, finely chopped

2 tbsp chopped parsley

Instructions:

1. In a non-stick pot, heat 1 tablespoon of vegetable oil.  Saute the chopped onion until translucent, then add the chicken and cook until golden brown.
2. Stir in the Kabsa mix.  Add four cups of hot water and stir until the mix is dissolved.
3. Remove the chicken and transfer the mixture to the rice cooker.  Add the Basmati rice and gently stir.  Return the chicken and cook as usual.
4. Garnish with chopped parsley.

Kabsa Mix

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp cinnamon powder

1/4 tsp clove powder

1/4 tsp nutmeg powder

1/2 tsp ground black pepper

1 tsp cardamom powder

1 tsp ginger powder

1 tsp fennel powder (Optional)

Lemang Paper Cup

Ingredients:

2 cups Glutinous rice

500ml coconut milk

1/2 tsp salt

Banana leaves

4 paper cups

Instructions:

1. Rinse the glutinous rice thoroughly. Drain the water, then soak the rice in coconut milk and enough water for 30 minutes.
2. Prepare paper cups and banana leaves, rolling the banana leaves into the paper cups.
3. Fill the cups with the glutinous rice until they are three-quarters full, then pour in the coconut milk until the rice is submerged.
4. Heat the steamer and steam the glutinous rice for 45 minutes or until cooked. After 30 minutes, press the rice with a spoon to make it firm. Continue to steam for another 15 minutes.
5. Once cooked, bake the rice cake in a preheated oven at 180 degrees C for 10 to 20 minutes. Let it cool completely, then cut it with a sharp knife. It is best served with rendang, serunding, or any preferred accompaniment.

Nasi Daging Utara Air Asam

Ingredients:

3 cup basmati rice

2 tbsp ghee

2 tbsp vegetable oil

1/2 yellow onion ~ sliced

3 garlic ~ sliced

1" ginger ~ matchstick

2 screwpine leaves ~ knot

2 tbsp rempah kurma

1 tbsp rempah briyani

1 cup full cream milk

3-1/2 cup beef broth

Salt & seasoning

Coriander leaves

Cooked beef cube

Spices

1 cumin stick

2 Anise-star

3 cardamon

4 cloves

Beef Stew

500g beef ~ cube

1/2 yellow onion ~ sliced

3-4 garlic ~ smashed

2 tbsp rempah kurma

2 tbsp rempah briyani

1/2 tsp ground black pepper

1 litre water

Air Asam

1 onion ~ sliced

2 tomato ~ cut cube

3 red chili ~ sliced

1" roasted belacan

1/2 cup air asam jawa

2 tbsp fish sauce

2 tbsp sugar

1 tsp salt

1 tbsp kerisik

Some key lime

Instructions:

1. Prepare the beef: Add water to the big pot and add all the ingredients to the beef stew. Cook until the beef is tender. Remove the meat and set aside.
2. Heat ghee and vegetable oil in a saucepan. Add the spices, onion, and garlic. Saute until fragrant for about 2 minutes. Then add the rempah kurma and biryani; continue to saute for another 2 minutes until fragrant. Add the rice and continue to mix well. Transfer the coated rice to the rice cooker.
3. Add the cooked beef cube, broth, whole cream milk, and salt to taste. Mix well, then add the coriander leaves.  Stir a little to mix and cover.  Let the rice cooker cook as usual.
4. While the rice is cooking, prepare the air asam. Combine all the ingredients in a large bowl and mix well. Set aside for later.

Putri Salat/Seri Muka

Ingredients:

3 cups glutinous rice

2 cups coconut milk

1/2 tsp salt

Custard

1 cup All-purpose flour

2 cups coconut milk

1-1/2 cups sugar

100ml pandan juice

1 tbsp cornstarch

1 egg

1/2 tsp salt

Directions:

1. Soak the rice for at least 4 hours or overnight in water.
2. Drain the water and place the sticky rice in a tray. Pour in the coconut milk and salt, stirring to mix. Place the tray of sticky rice mixture in a steamer and steam on high heat for about 25-30 minutes.
3. Brush the bottom and all sides of an 8x8-inch square tray with oil. Line the bottom of the pan with parchment paper. This will make it easier to remove the rice cake from the pan. Transfer the sticky rice to the tray, cover it with a piece of parchment paper, and use your palms to pack it down tightly to prevent it from falling apart when cut.
4. Add all the custard ingredients and blend them into the fine mixture to prepare the custard.  Add the cornstarch and mix again to thicken the batter.
5. Strain the custard mixture into a large saucepan.  Cook on low heat and stir until the mixture coats the back of the spoon for about 15-20 mins.  (Note:  If the custard happens to be lumpy, blend to smooth it)
6. Gently pour the custard mixture over the pressed rice cake using the ladle. Then, place two chopsticks on each side of the steamer pot.
7. Place the lid (wrapped with cloth) on top of the chopsticks to create some gap and allow some steam to escape so the surface can be smooth.
8. Steam on medium heat for 30-45 mins or until the top layer is no longer "jiggly." The custard may take longer to set because the crack on the lid opens during steaming.
9. Let it cool completely before cutting, about 4 hours or more. Loosen the edge with an oiled knife or plastic knife, then gently remove the rice cake from the pan and cut it to the desired size.

Spicy Baked Teriyaki Nuggets Sushi Cup

Ingredients:

300g chicken/nuggets ~ chopped

2 tbsp thick teriyaki sauce

Nori Sheets

Cooked sushi rice

Sriracha Mayonnaise

1 Green onion ~ sliced

2 tsp toasted sesame seeds

Directions/Instructions:

1. Preheat oven to 220C/200C fan-forced.  Combine chicken and teriyaki sauce in a small bowl.  Set aside until required.
2. Cut nori sheets into 4 even squares to form 12 squares in total.  Top a nori sheet with 1 spoonful of rice and spread out slightly.  Place the square into one hole of a 12-hole muffin pan, pressing down gently so that the rice is in the middle and the edges of the nori come up the sides.  Repeat with remaining nori sheets and rice.
3. Top evenly with marinated chicken.  Bake for 15-17 minutes or until chicken and nori are crisp.  Remove sushi muffins from the pan and serve topped with mayonnaise, onion, and seeds.

Chicken Fajitas with Mexian/Spainish Rice

Ingredients

12 chicken drumstick

3 cup Basmathi rice

1 large yellow onion

1/2 red capsicum

1/2 yellow capsicum

1/2 green capsicum

Seasoning (Chicken)

2 tsp chili powder

1 tsp paprika

1/2 tsp cumin powder

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1/2 tsp ground black pepper

2 tbsp olive oil

Coriander Sauce

200g Fat-Free yogurt

60g mayonnaise

Handful coriander

4 cloves garlic

1/2 tsp salt & pepper

1/2 lemon juice

Seasoning (Rice)

1 tsp salt

1 tsp paprika

1 tsp turmeric

1/2 tsp cumin powder

Directions/Instructions:

1. In a large bowl, add all the marinated ingredients to marinate the chicken and add the olive oil to coat all the chicken.  Set aside in the fridge for 30 minutes or overnight.
2. Preheat the oven to 200 or 180 degrees C (Fan). Add the marinaded chicken drumsticks to a large roasting tray. Drizzle with oil and roast for 30 minutes, turning halfway through, until the chicken is lightly charred on the outside and perfectly cooked inside.
3. Prepare the green sauce, add all the ingredients to the blender, and blend until a smooth sauce.  Set aside for later use.
4. Heat 1 tbsp of oil in the pan and saute the onion, red/yellow/green capsicum, and bell pepper for about 4 minutes.
5. Then add the uncooked Basmati rice and seasoning, toast for about 2 minutes, and chicken broth. Transfer to the rice cooker and cook as usual.
6. Once the rice is cooked, let it rest for 5-10 mins.  Scoop the rice and top with chicken and coriander sauce.  Serve warm.

Tomato Rice (V2)

Ingredients:

3 cups Basmathi rice

1/2 cup Evaporate milk

2 screwpine leaves

1 lemongrass ~ bruised

3 tbsp tomato puree

4 shallots ~ slice

4 clove garlic ~ slice

1" ginger ~ slice

1 Knorr chicken

2 tbsp Ghee

2 tbsp cooking oil

Salt & sugar to taste

Spices

1 cinnamon stick

2 Anis-star

3 cardamon

6 cloves

Directions/Instructions:

1. After rinsing the Basmathi rice, soak it for 30 minutes, drain it, and set it aside.
2. Heat oil, saute the spices, lemongrass, and screwpine till fragrance.
3. When wilted, add the pureed tomatoes and stir to mix. Then, add the evaporated milk, chicken knead, and salt. Continue to stir for 2 minutes.
4. Then, add the Basmathi rice and mix it together. Transfer the rice to the rice cooker, add 4 cups of water, and cook it according to instructions.
5. Once the rice is cooked, wait 10 minutes before stirring with a fork. Finally, sprinkle with chopped parsley, fried onion, and raisins (Optional). Enjoy!

Note:

For Basmathi rice - 1 cup = 1.5 cup of water

Traditional Lontong aka Rice Cake

Ingredients:

3 cups Jasmine Rice ~ washed & drained

Banana Leaves

Lontong cylinder

Directions/Instructions:

1. Clean the banana leaves and cut the shape of the cylinder mold.  Warm them up a little on an open fire briefly (This helps the banana leaves stay soft and avoid cracking)
2. Roll each leaf into a cylinder and fill half the cylinder with the rice. (Eg. If the cylinder is 20cm roll in length, fill up the rice below half of 20cm, which is about 10cm)  Continue until you use up all the rice.
3. Prepare a big pot of water and bring it to a boil; add some salt.  Place the lontong cylinder inside the pot.  Cover the lid and let it boil for 30 mins over medium heat.  Off the heat and let it sit for another 30 minutes; do not remove the lid.
4. After 30 minutes, submerge all the lontong cylinders in the water. Cover the lid and boil over medium heat for another 30 minutes. Turn off the heat again and let it sit for another 30 minutes. Repeat this process three times.
5. Once done, remove them from the water and let them cool for about an hour before removing the lontong from the cylinder.

Nasi Minyak Kenduri

Ingredients:

3 cup Basmathi rice ~ rinse, soak for 30 mins & drain

2 cups Evaporate milk

2-1/4 cup water

1 cube chicken knorr

2 tbsp cooking oil

2 screwpine leaves (pandan) ~ knot

1 cinnamon stick

1-star anise

2 cardamom

Blend

1 large red onion

5 clove garlic

1" ginger

Directions/Instructions:

1. Heat oil over medium in a saucepan and add the blended ingredients: cinnamon stick, star anise, cardamom, and screwpine leaves. Saute till fragrance.
2. Then add the Evaporated milk, chicken knuckles, and salt to taste. Let it cook for 1-2 mins.
3. Transfer the mixture to the rice cooker and add the water.  Give it a stir, press the button, and let it cook as usual.

Steamed Turmeric Glutinous Rice aka Pulut Kuning Kukus

Ingredients:

4 cups Glutinous rice

1 tbsp turmeric powder

1 pcs dried tamarind

1 small packet of coconut milk

1 tsp salt

1 tsp sugar

A couple of screwpine leaves ~ to layer on the bottom of the tray

Directions/Instructions:

1. Wash the glutinous rice clean and soak it with turmeric and dried tamarind for 3 hours.
2. Drain the water and rinse well.
3. Place the screwpine or pandan leaves on the bottom of the tray. Pour the rinsed glutinous rice over them and steam for about 20 minutes.
4. While the glutinous rice steams, add the coconut milk, 1/2 cup of water, salt, and sugar to another bowl. Stir well until the sugar dissolves.
5. After 20 minutes, add the coconut mixture, mix the glutinous rice well, and use a spatula to smooth it.
6. Return the glutinous rice to the steamer and steam for another 20 minutes. Done and enjoy!

Legend Carrot Rice

Ingredients:

5 cups Basmati rice

3 carrots (1 shredded, 2 blended and filtered, only 2 cups juice)

3 tbsp condensed milk

1 cup evaporated milk

2 tbsp rock sugar

4-1/2 cup water

Sauteed

4 shallot ~ sliced

1 large onion ~ sliced

5 clove garlic ~ sliced

2" ginger ~ cut matchstick

1 Star anise

1 cinnamon stick

3 cloves

3 cardamon seed

1 screwpine leaves

Directions/Instructions:

1. First, heat 2 tbsp ghee, then add the cinnamon, star anise, and cardamom. Stir until fragrant, then add the sliced onion/shallot, garlic, and ginger. Next, add the screwpine leaves and continue to stir until fragrant.
2. Pour 2 cups of carrot juice, evaporated milk, and water into the mixture. Stir to mix. Then add rock sugar, salt to taste, and condensed milk. Continue to stir to mix. Bring to a boil.
3. Once boiling, add the basmati rice and add the shredded carrot.  Stir to mix together.
4. Transfer the rice mixture to an electric rice cooker and let it cook usually.  Enjoy!

Chicken Dum Biryani Electric Cooker

Ingredients: (Marinate)

1kg Chicken mix

2 tbsp ginger garlic paste

1 tbsp garam masala

1 tbsp turmeric powder

1 tbsp chili powder

1/2 tbsp Kashmir chili powder

1 tbsp cumin powder

1 tbsp coriander powder

1 lemon ~ juice

2-3 tomatoes ~ chopped

1 cinnamon stick

1/2 tsp black peppercorn

1 tsp cumin seed

1 Anise-star

4 Green cardamon

1 black cardamon

2 bay leaves

1/2 cup chopped coriander leaves

1/2 cup chopped mint leaves

2 tsp salt

4-5 tbsp yogurt

4 tbsp cooking oil

1 handful fried shallot ~ crushed

Rice

4 cups Basmati rice ~ soak

2-liter water

3 tbsp salt

1/4 cup chopped mint leaves

1/4 cup chopped coriander leaves

1 cinnamon stick

1 Anise-star

2 bay leaves

4 green cardamon

1 black cardamon

1/2 cup cooking oil

2 tbsp lemon juice

Directions/Instructions:

1. Marinate the chicken with all the marinade ingredients in a large bowl.  Cover and put it in the fridge for 30 minutes or overnight.
2. Turn on the electric rice cooker and add water.  Add all the rice ingredients except Basmati rice and bring to a boil.
3. Once the water starts boiling, add the soaked Basmathi rice.  Don't cook till the rice is 70-80% cooked.  Drain off all the water and move the rice into a different strainer/bowl.
4. Return to the electric cooker and spread 2 tbsp of clarified butter (ghee) on the base without turning it on. Next, place the marinated chicken on the base and cook for about 20 minutes until the juices/water appear.
5. Sprinkle 1/4 cup coriander leaves, 1/4 cup mint leaves, and a handful of fried shallots.  Then add 2 tbsp of clarified butter (ghee) on top.
6. Next, add the semi-cooked rice, sprinkle with the leftover chopped coriander, mint leaves, fried shallots, and clarified butter (ghee), and close the lid.
7. Cook until the button flips, keeping it warm. About 15 minutes later, open the lid and fluff the rice. The mint and coriander leaves have also changed color. It is ready to serve.

Hawaiian Spam Musubi

Ingredients:

Cooked sushi rice

1 can spam ~ sliced

3-4 tbsp Teriyaki sauce

Roasted Nori Seaweed ~ cut 2" wide strip

Directions/Instructions:

1. Slice the spam about 1/4" thick. Heat a saucepan on medium-high and add the sliced spam. Cook for 2 minutes on each side, flipping for 2 minutes to ensure even cooking.
2. Pour Teriyaki sauce and dip the cooked sliced spam in a small bowl.  Reduce the heat to medium-low and pour the Teriyaki sauce.  Swirl the sauce evenly and let the spam gently simmer until the sauce dissolves for about 4 minutes.  Flip the spam sliced every 2 minutes.
3. To assemble, line the inside of the spam can with plastic wrap.  Take about 55-60g of rice into the lined spam can and gently press down to fill the mold.  Place a slice of caramelized spam and top with another 55-60g of rice.  Gently press and pull the plastic wrap out of the can.  
4. Shape and wrap with roasted nori seaweed around it.  Secure the end by wetting it with water and place the musubi with the seam side down.  Continue with the remaining pieces.