The Everything Rice Cooker Cookbook by Hui Leng Tay Read Free Book Online

3-cup mark. Cover the rice cooker and set to Cook. When the water in the rice cooker boils, place the steamer insert or basket that holds the tofu cabbage rolls over the boiling water. Cover the rice cooker and steam for 5 minutes.
When ready to serve, slice up the rolls into smaller pieces.
Spicy Fish Custard
    This curried custard, known as Ho Mok Pla in Thailand, can be served either as an appetizer or as a snack. Made from fish, or sometimes seafood, the custard is steamed in little “cups” made from banana leaves. To make a fuss-free version at home, small ramekins can be used to steam the fish custard.
    INGREDIENTS | SERVES 4 (IN 4 SMAL RAMEKINS)
    ½ cup finely shredded cabbage
    6 cups water
    1 Thai chili pepper, seeded
    1 tablespoon curry powder
    2 kaffir lime leaves, shredded (see note)
    1 egg
    ½ cup coconut milk
    1 teaspoon fish sauce
    1 teaspoon corn flour
    1 fish fillet (snapper), cut into small bite-sized chunks
Add water to rice cooker, cover, and set to Cook. When the water boils, add the cabbage, blanch about 20 seconds (just to soften the leaves), remove, and set aside to cool. Leave the water inside the rice cooker for steaming later.
Slightly blend chili, curry powder, kaffir lime leaves, egg, coconut milk, fish sauce, and corn flour in a food processor.
Line each ramekin with cabbage and place fish chunks into each ramekin.
Gently pour the curry mixture over the fish, allowing for a little expansion space at the top of the ramekin. Place the filled ramekins on a steamer insert or basket.
Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook. When the water boils, place the steamer insert or basket that holds the bowls of fish custard into the rice cooker. Cover the rice cooker and steam for about 15 minutes until the fish cooks through and the curry gravy has set into a custard-like consistency.
    Kaffir Lime
    Kaffir lime and kaffir lime leaves are almost indispensable in Thai cooking and cannot be substituted with other kinds of citrus. The leaves impart a sweet, lemony scent and a unique flavor to many soups, salads, curries, and stir-fried dishes in Thai cuisine. You can find these leaves in ethnic or specialty Thai and Vietnamese grocery stores, some Whole Foods locations, and also on the Internet.

CHAPTER 4
Soup du Jour
    Cabbage and Tomato Soup
    Spinach and Tofu Soup
    Bean Sprouts and Tomato Soup
    Meatballs and Napa Cabbage Soup
    Chicken Soup with Sweet Corn and Carrot
    Chicken and Daikon Soup
    Seaweed Soup with Enoki and Meatballs
    Hot and Sour Soup
    Chinese Fish Soup
    Fishball (Dumpling) Soup
    Halibut and Asparagus Soup
    Coconut Chicken Soup
    Chicken Herbal Soup
    Miso Soup
    Green Tea Miso Soup
    Tom Yum Soup
    Kimchi Tofu Soup
    Minestrone 52
    Cream of Mushroom Soup
    Curried Carrot and Ginger Soup
    Potato, Cabbage, and Spicy Sausage Soup
Cabbage and Tomato Soup
    Substitute fresh ripe tomatoes for the canned if you wish, depending on what you have on hand and what is in season.
    INGREDIENTS | SERVES 3 OR 4
    4 cups water, divided use
    ½ (14½-ounce) can diced tomatoes, with juice
    1 small head (12 to 16 ounces) cabbage, thinly sliced
    Salt and freshly ground black pepper, to taste
    ½ teaspoon dried oregano, for garnish
Add 2 cups of the water into the rice cooker pot, cover, and set to Cook. When the water boils, add the cabbage and tomatoes, stir well, and continue to cook for about 5 minutes.
When the soup starts to boil vigorously, switch the rice cooker to Warm and add the remaining 2 cups water. Stir well.
Switch back to the Cook setting and allow to return to a boil. Once boiling, switch to Warm, cover the rice cooker, and simmer for about 15 to 20 minutes until cabbage becomes tender. Add salt and pepper to taste. Keep at Warm and garnish with oregano before serving.
    Cooking Tip
    Lycopene, found in tomatoes, is a phytochemical with antioxidant properties that maintains and supports healthy cells. Lycopene is insoluble in water. It can only be