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Vegetables rice can be cooked in a rice pot, fried or make porridge. It is easy and fast to prepare. Any type of vegetables can be used to cook with the rice. You must season the rice accordingly to get the right taste. Meat can be added to enhance the taste. It can be a complete meal by itself.

Ingredients:


14 Oz. Premium Shallots

Roland Premium Jasmine Rice from Thailand, 20-Pound Bag

Chef Paul Prudhomme's Magic Seasoning Blends ~ Magic 7-Pack, Qty. 7 2-Ounce Bottles

Spring Water, 16.9 Oz. Bottles, Case Of 24

Crisco Pure Canola Oil, 48-Ounce (Pack of 3)

3-4 pieces bitter vegetables
3 long beans
1 tomato
2 mushrooms
1 onion
1 tsp seasoning
2 cups water
2 cups rice
oil for frying

Method:
1. Wash rice and put in a pot with water. Add some seasoning to the rice.
2. Soak the mushrooms and cut into cubes.
3. Cut the vegetables into small slices. Dice the tomato.


4. Peel and slice the onions finely. Take out some sliced onions and fry until golden brown for garnishing

5. Heat up a wok with some oil and fry all the ingredients.
6. Add some seasoning and put the half-cooked vegetables in a plate.

7. Add the vegetables into the rice pot.
8. Cook the mixture until done. Serve on a plate and garnish with some fried onions.
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It is a yummy dessert. The rice is sticky when cooked. It has a lot of fibre and chewy. Many Asians like this porridge because it is sweet and the taste is fantastic.



Ingredients:



Gerolsteiner Mineral Water, 33.8-Ounce Bottles (Pack of 12)

Domino Premium Pure Cane Sugar 5Lb Bag


Native Forest Organic Classic Coconut Milk, 13.5-Ounce Cans (Pack of 12)


1 cup black glutinous rice
2 cups water
1/2 cup sugar
1 screw pine leaf
1/2 cup coconut milk

Method:
1. Wash the glutinous rice and put in a pot with water.
2. Let it boil until cook. Add more water if the rice is too thick.
3. Put in the screw pine leaf and sugar,
4. When the rice is soft and sticky, it is ready to be served with some coconut milk.

Note: To quicken the process of cooking, the rice can be soaked overnight. It can be cooked in a slow cooker on high for 3-4 hours. If cooked overnight put on low and the next morning, you can have a delicious breakfast.
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A simple and delicious recipe which can be done in 15 minutes. Mix all the ingredients and steam it in a steamer, wok or microwave. It is very suitable for small kids,convalescent and old people.




Ingredients:



Morton Iodized Table Salt - 4lb. box

Pepper Black Powder



200 g minced meat
2 eggs
1/2 tsp salt
a dash of pepper
1 stalk spring onions

Method:
1. Slice the spring onions finely.

2. Mix minced meat, eggs, salt, pepper and the sliced spring onions together. Mix them well.




3. Cook in a steamer for 10 minutes.
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This is another Chinese traditional cake. Usually the cake is red in colour. Nowadays there are many different types of colours. This cake is used for offerings in Chinese prayers, celebrating new born babies and even in wedding celebrations. The left-over cake can be fried the next day. After frying the cake will be crispy, chewy and delicious.


Filling for the Bean Paste:


200 g dried split green beans
4 tbsp sugar
1/2 tsp salt
2 pandanus leaves/screw pine leaves
1/2 cup oil

Method:
1. Soak the dried spilt green beans overnight.
2. Steam the green beans for about half an hour until soft.
3. When still hot, mash the green beans until fine.This can be done with a potato masher or in a blender.
4. Cook the beans in a wok with oil, sugar and salt. Fry the mixture until dry and leaves the side of the wok. Put aside to cool.

Ingredients for the pastry:
125g glutinous rice flour
50 ml cooking oil
1 tbsp sugar
125 ml boiling water
1 tbsp pandanus juice
5 pieces pandanus leaves
a pinch of salt

Method:
1. Mix glutinous rice flour onto a bowl with sugar,  Mix well with boiling water and pandanus juice.
Knead until the dough is pliable and smooth. Rest dough for 30 minutes.

2. Divide dough into even portions depending on the mould you are using. For each cake, the quantity of the dough and the filling should be roughly the same.

3. Clean a few pandanus leaves and cut into pieces slightly bigger than the mould.

4. Flatten each piece of dough to form a thin skin and wrap with a ball of the filling.





5. Press the dough ball into the mould, knock the mould gently to dislodge the cake and place it on two pieces of the cut pandanus leaves.

6. Steam the cake over medium heat for about 8-10 minutes. Remove the steamer lid to let out excess steam in between steaming time so that you will have a nicely shaped cake. When cooked, remove from the steamer and let it cool down before serving.