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Broccoli, Potato & Sausage Baked Rice
Tuesday, May 8, 2007 19:57



Ingredients
(Serves 3)
- 1 cup uncooked rice, washed
- Water to cook rice
- 20g to 30g butter
- 5 garlic cloves
- 1 potato, peeled and sliced
- 100g broccoli florets, stem trimmed
- 5 gourmet sausages (around 200g)
- 1 to 2 tbsp corn nibblets
- cream of mushroom (undiluted) or Japanese mayonnaise
- Shredded Mozzarella Cheese
- Salt & Pepper
- Parsley (garnishing)

Directions:

1. Using a microwave, melt butter to liquid form (should be less than a minute).
In the rice cooker pot, add melted butter, washed rice, water to cook rice (use slightly more than 1 cup of water – adjust the water amount according to your cooker), garlic cloves, salt and black pepper to taste. Stir well.

2. Using the upper rack of rice cooker, place broccoli florets and sliced potatoes. Be sure to leave some of the air vent open. If you don’t have an upper rack, you can steam them separately. Cook the rice mixture prepared in step 1 together with the upper rack of vegetables in the rice cooker.

3. When the rice is cooked, mash the steamed broccoli and mix it well into the rice.

4. Then add in the cut sausages and corn nibblets.

5. Mix everything well.

6. Portion out the rice into oven-safe baking dishes (you can also use disposable aluminium tray) until slightly more than half the depth of the dish.

7. Smear some mushroom soup sauce or Japanese mayonnaise (using mayo here) on top of the rice (or you can mix it earlier with the rice in step 5).

8. Arrange steamed potato slices on top.

9. Top with a layer of shredded cheese. Baked in a pre-heated oven at 200C (392F) for about 20-25 minutes, or until all the cheese has melted and is very slightly browned.

10. Garnish with chopped parsley



Ketchup Prawns
19:23




Ingredients
(Serves 2)
Credits: Adapted from philliptan’s ketchup prawns
- 10 large prawns, shells & veins removed (leaving the tail end intact)
– 1/2 tbsp cooking oil
- 1/2 tbsp chopped garlic
- 1/4 cup of ketchup, mixed with 25 ml of water
- 1 chilli, deseeded and cut to long strips (add more if you want it spicier)
- 1 small tomato, cut to small chucks
Directions
1. Heat oil in wok and fry garlic & chilli till fragrant.
2. Add prawns and fry till they are almost cooked.
3. Add the ketchup solution and stir evenly till the paste bubbles. Serve with warm rice.



茄汁鹌鹑蛋
17:56






材料:
鹌鹑蛋，番茄酱，糖，醋，盐
茄汁鹌鹑蛋做法:
1.1将鹌鹑蛋煮熟去皮，用油炸至金黄捞出。
2.2锅内加入番茄酱，糖，少许水醋炒开，再倒入炸好的蛋收汁即可。
3.小提示：煮好的蛋过下凉水，轻轻用水把皮捏碎更容易去皮。
小诀窍:
小提示：煮好的蛋过下凉水，轻轻用水把皮捏碎更容易去皮。



土豆虾球
17:23






材料:
土豆、熟虾仁。
土豆虾球做法:
1、土豆切小块放到蒸锅蒸十分钟，再用小勺子压碎，做成土豆泥；
2、取一只虾仁，用土豆泥小心包裹起来，虾尾向上；
3、锅里倒油，烧热，小心拿起一个土豆虾球，均匀沾上淀粉，下锅炸熟；
4、吃的时候，搭配番茄酱即可。



西班牙经典煎蛋饼
16:18




材料:
原料：.2-3个（450g）土豆，
切小方块约5-8毫米，.
1/2cup黄色洋葱，切小粒，.
1/6cupRedbellpepper红椒，.
1/6cupGreenbellpepper青椒，.
11/4cupDicedham（火腿粒）如图：.
5个大鸡蛋，调料：.1/2tsp盐，.
1/4cup橄榄油+2tbsp橄榄油

做法:
1、将1/2tsp盐倒入所有切小块的土豆中搅拌均匀。将5个鸡蛋打均匀，装中碗备用。
2、平底不粘锅中火烧热，放入1/4cup橄榄油，然后放入（1），不断翻炒土豆直到软化但还没焦，大约4分钟。
3、在锅里再加入洋葱、青红椒、火腿粒，不断翻炒直到土豆炒熟，完全混合，大约5-10分钟。
4、将（3）取出装到大碗里稍微放凉，将5个鸡蛋液倒入混合均匀。同时清洁油锅。
5、平底不粘锅中小火烧热，放入2tbsp橄榄油，将以上混合物倒入锅中，正面煎6-8分钟。
6、然后将一个大盘子倒扣在饼上，将平底锅反扣过来，使饼倒扣在盘子上。再将盘子里半熟的饼顺着盘子完整地推到锅里（使饼完好），注意锅里要保留有少许油，再反面中低火煎熟，直到饼双面金黄，约5分钟。
7、最后装盘即可，稍冷却再切盘。



培根菠菜饭团
15:59





材料:
培根菠菜饭团做法:
1.将黑、白芝麻放入锅中，以小火乾炒至香味溢出
2.菠菜洗净，放入滚水中烫约15秒后，迅速捞起泡入冰开水中 再捞起挤去水份并切碎，并加入少许盐、香油，拌匀
3.将米饭、菠菜碎、黑白芝麻、盐，放入盆中混合均匀，即为芝麻菠菜饭
　　
让芝麻菠菜饭更好吃的小撇步
可以在煮米饭时以高汤替代清水、或是放入高汤块、或是昆布同煮这样煮出来的米饭，再拌成芝麻菠菜饭会加更好吃喔^^
将芝麻菠菜饭均分成10等份后，用胶膜(或保鲜袋)包住，
整捏成圆球状再用手整成长形饭糰 (手可以沾点水防沾黏)
将饭糰用培根肉捲起来，放入平底锅中煎至培根金黄微焦后盛起，
用厨房纸巾吸去多余油份，即完成 小米桶的贴心建议煎的时候...
锅内不需放油，因为等会培根肉就会释出大量油脂 培根饭糰下锅时...
培根肉的收口朝下，用小火慢煎至底部微焦才可以开始翻动饭糰，
这样 培根肉就会紧紧的裹住饭糰囉.