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RECIPES
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 (–) on top.
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 25-30 minutes.
Adjust for shorter or longer cooking time
as required.
5. Meanwhile heat peanut oil or vegetable
oil in a frying pan, add ginger and garlic,
fry 1–2 minutes or until garlic begins to
turn golden. Remove from heat.
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 5-10 minutes or
until rice is cooked and ingredients are
heated through. Adjust for shorter or
longer cooking time as required.
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
N
OTE:
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 TOP-UP level on the water
window. Do not refill past the TOP-UP line
when the food steamer is in operation.
BBQ PORK WITH GARLIC SOY RICE
Serves 4
½ cup 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
½ cup green onions, thinly sliced
¼ cup Char Siu sauce*
2 tablespoons water