One-Pot Vegetable Mushroom Rice

A healthy two-person meal that is easy to prepare using just one rice cooker. Yes, just throw every thing in it, including green vegetable 😊 This recipe is just a rough guide, you can change the ingredients and quantity according to your preference 😉

Servings: 2 persons

Ingredients

3/4 cup Thai white rice
2 tsp five-grains rice/brown rice

1 dried shiitake mushroom, soaked
1 big chunk cauliflower, cut into smaller chunks
5-cm long carrot, peeled and cut
2 mustard green, cut into shorter lengths

1 tsp Singapore Hainanese Chicken Rice paste
1/2 tsp mushroom powder/chicken stock powder

2 pcs frozen Korean Kimchi Pork dumpling, thawed
2 pcs mini BBQ pork

Some spring onions and chinese coriander leaves to garnish

Mushroom powder & Singapore Hainanese Chicken Rice Paste

mini BBQ pork

Directions

1. Thaw the frozen Korean kimchi pork dumplings to allow them to be cooked in shorter period of time. The cooking process for a rice cooker is relatively short, about 20 minutes.

2. Rinse the rice with cold water, and soak in warm water to quicken the cooking time for the five-grain rice or brown rice. Soak for about 30 minutes to 1 hour.

3.  Cut the vegetables into small chunks or length. Slice the soaked shiitake mushroom, and keep the mushroom water for later use.

4. Pour the soaked rice and mushroom water into the inner pot of a mini rice cooker.

Add more water till the water is almost 1 cm above the rice surface.

Add Singapore Hainanese Chicken Rice paste,

and mushroom powder into it. Stir to mix well.

5. Add in carrot, cauliflower and shiitake mushrooms. Give the content a few stirs.

And start the cooking process.

At the same time, start a 10-minute countdown timer.

6. When the timer rings, the content should be boiling.

Place the thawed dumpling above the boiling ingredients.

Start a 5-minutes countdown timer.

7.  When the timer rings, the content should be a little dry, but cooking process still continue. Place the green mustard above the dumplings. Close the lid, and let the cooking continue for about 6 to 7 minutes.

The rice cooker will switch to "Keep Warm" mode at the end of 6~7 minutes.

8. Remove the cooked green mustard from the rice cooker. This will prevent the green vegetable from turning yellow at the end of the cooking.

9. Add in the mini BBQ pork, close the lid, and let the content keep warm for about 5 minutes

before switching off the power.

10. Let the rice simmer for about 15 to 30 minutes to dry up the content.

End of cooking 😍

11. Serve warm with spring onion and Chinese coriander leaves. Enjoy 😋

Orange Butter Cake (1L pan)

Yield: one 16x8x4 cm loaf cake
Cake Pan: Jamie Oliver 1L loaf pan 17.5x10x9 cm
Baking temperature: 150℃ for 45 minutes, 170℃ for 5 minutes

A soft and moist butter cake using fresh juice and zest extracted from a sweet naval orange. The recipe is specially designed for a small 1 litre Jamie Oliver baking pan 😃

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs

85g unsalted butter, softened
75g fine sugar
1/8 tsp fine salt

2 eggs

80g top/cake flour
10g milk powder
2g baking powder

15g orange juice
10g golden syrup/honey

4g orange zest/peel

Directions

1. Coat the 1L cake pan with some butter. Set aside.

2. Combine top flour, baking powder and milk powder in a bowl. Set aside.

3. Get ready orange juice and orange peel from about half an orange.

Pour golden syrup into the orange juice. Mix well and set aside.

4. Beat eggs at speed 6 of a handheld blender for about 5 minutes, or till the eggs become foamy. Cover and set aside.

5. Cream softened butter with fine salt and sugar till the mixture becomes pale and fluffy. About 5 minutes using Speed 6 of an handheld blender.

6. Gradually, blend in the beaten egg from Step 4.

7. Sieve and fold in the flour mixture from Step 2.

8. Finally, combine the orange juice mixture from Step 3 to the batter.

Followed by the orange peel/zest.

Use a silicone spatula to give the batter a thorough mix.

9. Pour the batter into the prepared cake pan from Step 1.

8. Bake at 150℃ for 45 minutes, at middle rack of an oven.

This step is optional : You can slit the cake in the middle at about the 30th minute into baking. This helps the cake to develop a more uniform crack in the centre.

After baking at 150℃ for about 45 minutes, turn up the oven temperature to 170℃ and bake for about 5 minutes, or till the crust becomes golden and an inserted cake tester came out clean :)

9. Transfer the cake with pan to a cooling rack for about 15 minutes.

When the cake pulls away from the wall of the pan, invert out the cake and cover it with a cling wrap to keep the cake moist.

10. When the cake has cooled down, cut and enjoy 😋