RECIPES
BBQ pork with garlic soy rice
Serves 4
½cup dried sliced shitake mushrooms 2 cups/17oz (500ml) boiling water
1 cup medium grain rice
2 cups/17oz (500ml) water
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon peanut oil or vegetable oil
2 teaspoons ginger, finely chopped
3 teaspoons garlic, finely chopped
10.5oz (300g) Chinese style cooked barbequed pork, thinly sliced
½cup green onions, thinly sliced ¼ cup Char Siu sauce*
2 tablespoons water
1.Soak mushrooms in the boiling water for 30 minutes. Drain mushrooms and reserve ½ cup of liquid. Slice mushrooms, set aside.
2.Fill water reservoir to MAX level, insert the drip tray then place steamer basket
3.Wash rice and drain well. Place rice, water, soy sauce and sesame oil into rice/sauce cooking bowl and stir. Insert into steamer basket, cover with lid.
4.Set steaming timer to
5.Meanwhile heat peanut oil or vegetable oil in a frying pan, add ginger and garlic, fry
6.When rice is cooked, carefully remove lid and stir ginger and garlic mixture, together with pork, shallots and mushrooms into rice, mix well.
Cover with lid.
7.Set steaming timer to
8.Heat Char Siu sauce and water in a small saucepan, bring to the boil
9.Serve BBQ Pork with Garlic Soy Rice drizzled with hot Char Siu sauce.
*NOTE:
Char Siu sauce (Chinese Barbecue Sauce) is available at Asian food stores and some supermarkets
NOTE:
When steaming for a longer time, ensure the water reservoir is filled to the maximum MAX level on the water window before operation commences. During the longer cooking time ensure the water does not fall below the minimum MIN level. However, do not refill to the MAX level during operation. Allow the water to reach the MIN level then add extra water to align with the
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