生活板

Perfectly locks in the sweet flavor of seafood and the spicy-sour sauce into the glass noodles. It's done with just one steam in the rice cooker, saving you even the trouble of washing the pot. Ingredients: Main: Glass noodles 2 bundles (pre-soaked in warm water), Shrimp 6 pcs, Squid or Clams to taste. Aromatics: Minced garlic, minced chili, chopped cilantro. Sauce: Thai spicy sauce (or Thai sweet and sour soup base/sauce) 2 tbsp, Fish sauce 1 tbsp, Lime juice 1.5 tbsp, Water or stock 150 ml. Instructions: Layering: Spread the soaked glass noodles at the bottom of a deep plate or the inner pot. Arranging and Saucing: Arrange shrimp, squid, and other seafood on top of the glass noodles. Mix the spicy sauce, fish sauce, minced garlic, chili, and water, then evenly drizzle over the seafood and noodles. Steaming: Add 0.8 cup of water to the outer pot of the rice cooker and press the cook button. Finishing Touch: Once the cooking cycle is complete, drizzle with fresh lime juice and sprinkle generously with cilantro. Mix well and enjoy!

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Traditional Pad Krapow Moo requires high-heat stir-frying, but if you don't want to babysit the stove or worry about oil splattering, you can make a delicious, rice-stealing dish packed with meaty aroma using a rice cooker. Main Ingredients: 300g ground pork, half an onion (diced), 1 small tomato (diced, for sweetness and acidity), a large handful of Thai basil, minced garlic. Seasonings: 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tbsp lemon juice (add chili or Thai chili paste to taste if you like it spicy). Steps: In a ceramic bowl or deep dish that can go into a rice cooker, mix the ground pork, diced onion, diced tomato, and all seasonings (except Thai basil). Pour 1 cup of water into the outer pot of the rice cooker, place the container with the pork inside, and press the start button. Once the rice cooker finishes, immediately open the lid and stir in a generous amount of Thai basil while it's hot (let the residual heat infuse the aroma). Finally, drizzle with lemon juice and mix. A plate of savory, slightly sour Pad Krapow Moo that's incredibly good with rice is complete!

No need to slowly stir curry paste on the gas stove. Use a rice cooker to steam pork ribs and rich red curry (or yellow curry) until tender. The coconut milk aroma will fill the air, and the sauce is perfect for mixing with rice. Ingredients: Pork ribs or belly ribs: Approx. 300g Onion: Half (thinly sliced and placed at the bottom) Thai basil: A small handful (the soul of Thai cuisine) Red chili: A little (sliced) Seasonings: Thai Red Curry Paste: 1.5 tbsp Coconut Milk: 3 tbsp Fish Sauce: 0.5 tbsp Sugar: 0.5 tsp Instructions: Wash the pork ribs and pat them dry with paper towels. Spread the sliced onions at the bottom of a deep dish. In a bowl, mix the red curry paste, coconut milk, fish sauce, and sugar. Toss the pork ribs in the sauce, then place them on top of the onions. Pour the remaining sauce over them. Add 1.2 cups of water to the outer pot of the rice cooker and turn it on. Once the cooker finishes, let it steam for 10 minutes. While hot, mix in the Thai basil and chili slices, then let it steam for another minute to release the aroma.

This is a signature dish from Thai restaurants, utilizing the steaming function of a rice cooker to perfectly infuse the delicate fish with a tangy and spicy sauce, making it refreshing and extremely appetizing. Ingredients: Sea bass fillet (or grouper, tilapia fillet): 1 piece Garlic: 3-4 cloves (minced) Red chili: 1-2 (minced, adjust spiciness to your preference) Cilantro: 1 bunch (chopped) Lemon: 1 (juiced) Sauce Ingredients: Fish sauce: 1.5 tablespoons Sugar: 1 tablespoon (brown or white sugar works, key for balancing sweet and sour) Water: 1 tablespoon Instructions: Wash and pat dry the fish fillet, then place it in a deep dish. In a large bowl, mix the lemon juice, fish sauce, sugar, water, minced garlic, and minced chili until well combined to create the Thai sauce. Evenly pour the prepared sauce over the fish fillet. Add 1 cup of water to the outer pot of the rice cooker and press the start button. Once the cooker finishes, let it steam for 5 minutes. Before serving, sprinkle generously with chopped cilantro.

Ingredients: 300g minced pork (about 3:7 fat to lean ratio) 1/2 can of pickled cucumber (shredded, reserve the sauce) 2-3 dried shiitake mushrooms (rehydrated and shredded) Minced garlic, chopped scallions to taste Seasonings: 1 tsp soy sauce A pinch of white pepper 2-3 tbsp pickled cucumber sauce Instructions: In a deep bowl, combine the minced pork, shredded pickled cucumber, mushroom shreds, and all seasonings. Mix in one direction with chopsticks or hands until slightly sticky. Press the meat mixture firmly into a bowl and pour in the pickled cucumber sauce. Add 1.2 cups of water to the outer pot of the rice cooker, place the steaming bowl inside, and press the cook button. Once the switch pops up, let it steam for 10 minutes, then sprinkle with chopped scallions to finish.

Features: Simplifies the classic "Mei Cai Kou Rou" (braised pork belly with preserved mustard greens) into an easy rice cooker version. The long steaming time in the rice cooker makes the pork belly melt-in-your-mouth tender, while the savory and aromatic preserved greens perfectly cut through the richness, achieving a banquet-worthy dish. Ingredients: ~300g Pork Belly, cut into chunks (blanched beforehand) 1 small handful Preserved Mustard Greens (thoroughly washed, soaked until soft, and chopped) 2 cloves Garlic, 1 small Star Anise Seasonings: 1.5 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 1 tbsp Rice Wine, 1 tsp Rock Sugar, 1/2 cup Water. Instructions: Sauté the chopped preserved mustard greens and minced garlic until fragrant (or use directly). Spread the greens at the bottom of a deep bowl, then place the blanched pork belly on top. Pour over the mixed seasonings and 1/2 cup of water, add the star anise. Add 1.5 cups of water to the outer compartment of the rice cooker. After the cooking cycle is complete, let it steam for 20 minutes. Invert onto a plate to serve.

Features: Inspired by the combination of steamed clams in sake and classic tofu dishes. The sweet and savory flavor of the clams is fully absorbed by the tofu underneath, enhanced by minced garlic, resulting in a clear, sweet broth with restaurant-quality taste. Ingredients: Half a pound of clams (pre-soaked in saltwater to purge sand, then washed) 1 block of soft tofu (sliced or cubed and layered at the bottom of a deep dish) 3 cloves of garlic (minced), a little chopped green onion Seasonings: 1 tbsp rice wine, 1 tsp steamed fish soy sauce, a pinch of white pepper and sesame oil. Instructions: Layer the sliced soft tofu at the bottom of a deep dish, and arrange the purged clams around the sides. Evenly sprinkle the minced garlic, then drizzle with rice wine, steamed fish soy sauce, and a little sesame oil. Add 1 cup of water to the outer pot of the rice cooker and press the switch. Once the switch pops up and all the clams have opened, let it steam for 3 minutes. Finally, garnish with chopped green onions.