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Bean and chicken dumpling mixed with short grain rice
KIDS RECIPE
Wet your hands before rolling the rice mixture to avoid the rice from sticking. A tasty dish kids will fall in love with it.
INGREDIENT
2 whole chicken leg, skinless(steam cooked and thinly sliced or diced)
1 and half cup chicken stock or water
1 cup VITA Premium Hananomai Short Grain Rice (washed and drained well)
Half cup Golden Leaf Brand Glutinous Rice (wash and drain well)
4 tbsp cooked pearl barley
4 tbsp canned kidney bean
4 tbsp canned corn
4 tbsp finely diced carrot
4 tbsp finely diced onion (presoak in water to clear away some spiciness)
4 tbsp finely diced mushroom
1 tbsp ‘cai poh’ - chopped seasoned turnip (soaked in water and drained off the water)
1 tbsp coriander root (chopped)
1 tbsp apple vinegar
1 tbsp sugar
Pinch salt
Garnish
30gm seaweed2 nos Shiso leaf
10gm red radish slice
10gm cooked bean
1 tbsp VITA 100% Extra Virgin Cold Pressed Macadamia Oil
METHOD
1. Steam cook 2 pieces of chicken legs, thinly sliced or diced.2. With 1 and half cup of chicken stock or water, mix all ingredients together with the short grain rice and the glutinous rice.
3. Boil to cook using rice cooker.
4. Toss lightly once the rice is cooked. Keep lid open for 5 minutes to dry out the excess moisture in the rice mixture.
5. Garnish & serve.
Mixed fragrant & brown rice tuna niscoise salad with citrus in macadamia oil dressing
This is a healthy rice salad. Do prepare the salad overnight as it will be more flavourful.
INGREDIENT
320gm mesclun mix (salad mix)20gm toasted walnut
80gm orange wedges
40gm tomatoes wedges
5nos cooked quail egg (cut to half )
80gm fresh tuna (slightly cooked to medium raw)
Niscoise Bean Mix
40gm haricot bean
100gm Golden Leaf Brand Mixed Fragrant and Brown Rice (cooked)
20gm bed kidney bean (cooked)
40gm blackeye pea (cooked)
80gm barley (cooked)
100gm capsicum strips (three colours)
2 tsp VITA 100% Extra Virgin Cold Pressed Macadamia Oil
40gm fine asparagus (cooked)
80gm red onion (slightly blanched)
1 tbsp white vinegar
1 tbsp chopped basil
2 tbsp sundried tomatoes (pureed)
Pinch salt and pepper
Orange Dressing
3 tbsp VITA 100% Extra Virgin Cold Pressed Macadamia Oil1 tbsp red onion dice
2 tbsp fresh orange juice
1 tbsp white wine vinegar
Pinch salt and pepper
METHOD
1. Lightly chargrill capsicums over a fire.2. Pour all orange dressing ingredients in a bowl. Mix well.
3. Prepare the niscoise bean ingredients in a bowl. Mix well.
4. Place the salad leaf onto a bowl and top it with the rest of the ingredients as shown.
5. Garnish and serve.
Roasted prawn in rice spaghetti bouillabaisse with crème fraiche
Rice vermicelli acts as a thickening agent leaving your dish with a thick and velvety consistency.
INGREDIENT
1 cup Peacock Brand Rice Spaghetti(blanched)
2 tbsp minced garlic
Half cup white onion (diced)
Half cup canned tomatoes
3 tbsp tomato puree
2 spring lemon thymes leaves
10gm flat parsley (chopped)
1 tbsp white peppercone (whole)
1 star anise
1 bay leaf
2 stick fresh celery (roughly cut)
1 nos carrot (roughly cut)
500gm toasted prawn head
1kg flower crab (cleaned and chopped)
1 and half ltr water
1 cup sweet white wine
Half cup canned tomatoes
1 tbsp VITA 100% Extra Virgin Cold Pressed Macadamia Oil
Garnish
Half cup creamHalf cup milk foam
1 spring spring onion (sliced)
20gm tomatoes (cubed)
METHOD
1. Fry a half cup of onion until fragrant in oil.2. Add in 2 tablespoons of garlic and fry until golden brown.
3. Mix the rest of the ingredients, except canned tomatoes, white wine and garnishings. Fry the mixture lightly until brown for 4 to 5 minutes.
4. De-glaze by pouring 1 cup of sweet white wine followed by half cup of canned tomatoes. Leave it to simmer for 20 minutes or until tasty.
5. Season with salt and pepper to taste.
6. To prepare the garnish, pour the cream, milk foam and tomatoes into a bowl. Mix well.
7. Pour garnish into the mixture and dress with spring onion on top to serve.
Brown rice spaghetti “vongole clam” style
Use only fresh clams to achieve a sweet sea aroma. Simmer pasta with clams before serving.
INGREDIENT
200gm Peacock Brand Brown Rice Spaghetti(lightly blanched)
2 tbsp VITA 100% Extra Virgin Cold Pressed Macadamia Oil
2 cup fresh clams
5 sprigs fresh thyme
5 sprigs fresh basil
1 cup onion (diced)
1 tbsp garlic (sliced)
half cup dry white wine
Garnish
Pinch red pepper flakes1 tbsp unsalted butter
pinch pepper and salt
METHOD
1. Fry a cup of onion and 1 tablespoon of garlic in a non-stick pan with oil until fragrant.2. Add in the clams, sprigs of thyme and basil and pour a half cup of wine or vodka.
3. Cover and simmer for 3 minutes or until the shells are open.
4. Add the butter and the lightly blanched pasta.
5. Season with a pinch of pepper and salt to taste.
6. Garnish with red chilli flakes.
Bacon wrapped fish rollard stuffed with rice vermicelli and papaya seed dressing
A succulent dish that can be prepared in advance. Fry lightly before serving. The papaya seeds impart an interesting bitter sweet taste.
INGREDIENT
100gm Peacock Brand Rice Vermicelli(lightly blanched and cut to 5cm strips)
2 white fish fillet
2 back bacon fillet
20gm carrot (pre-blanched and cut to 2cm by 2cm batron)
pinch salt and pepper
Mango & Papaya Seed Dressing
Half cup mango puree3tbsp mango cube
Quarter cup lime juice
Half cup fresh papaya with seed
Quarter cup VITA 100% Extra Virgin Cold Pressed Macadamia Oil
30gm chopped coriander root
30gm chopped red chilli (deseed)
2tbsp white wine vinegar
pinch sugar
Garnish
20gm fried lotus chips30gm green lettuce
METHOD
1. Roll up the fish fillet and the vegetables in bacon strips as shown.2. Fry the rolls in a pan with oil and butter for 3 minutes or until golden brown.
3. Blend the papaya seed dressing ingredients (except the red chili and coriander root in a blender).
4. Puree the ingredients to a smooth consistency and add the rest of the papaya seed dressing ingredients.
5. Slice the fish roll into bite-size portions.
6. Serve with green lettuce, dressing and lotus chips.
Bean and chicken dumpling mixed with short grain rice..
KIDS RECIPE
Wet your hands before rolling the rice mixture to avoid the rice from sticking. A tasty dish kids will fall in love with it.
INGREDIENT
2 whole chicken leg, skinless(steam cooked and thinly sliced or diced)
1 and half cup chicken stock or water
1 cup VITA Premium Hananomai Short Grain Rice (washed and drained well)
Half cup Golden Leaf Brand Glutinous Rice (wash and drain well)
4 tbsp cooked pearl barley
4 tbsp canned kidney bean
4 tbsp canned corn
1 tbsp sugar
Pinch salt
Garnish
30gm seaweed2 nos Shiso leaf
10gm red radish slice
10gm cooked bean
1 tbsp VITA 100% Extra Virgin Cold Pressed Macadamia Oil
METHOD
1. Steam cook 2 pieces of chicken legs, thinly sliced or diced.2. With 1 and half cup of chicken stock or water, mix all ingredients together with the short grain rice and the glutinous rice.
3. Boil to cook using rice cooker.
4. Toss lightly once the rice is cooked. Keep lid open for 5 minutes to dry out the excess moisture in the rice mixture.
5. Garnish & serve.
Rice vermicelli stuffed tau pok with spicy plum sauce
For a more savoury, smoky flavour, brush the stuffed tau pok with plum sauce and grill.
INGREDIENT
1 cup Peacock Brand Rice Vermicelli(blanched)
50gm carrot (thinly sliced)
20gm black fungus (presoaked in water and thinly sliced)
55gm dry mushroom (presoaked and thinly sliced)
30gm slice white onion
10gm chye xin flower
1 tbsp abalone sauce
5 tbsp water
2 tbsp VITA 100% Extra Virgin Cold Pressed Macadamia Oil
Spicy plum sauce
4 tbsp water2 tbsp plum sauce
1 nos chilli padi
Garnish
10gm celery stick10gm cherry tomatoes (halved)
6nos ‘tau pok’ - bean curd skin (lightly toasted and cut a pocket across)
METHOD
1. Bring the spicy plum sauce ingredients to a boil.2. Fry onions until fragrant in a pan of oil, add the remaining ingredients (except the plum sauce), one after another.
3. Lightly fry the mixture until dry. (Set aside to cool)
4. Stuff the rice vermicelli mixture into the tau pok and season with plum sauce to enhance the flavour.
5. Garnish and serve.
Rice vermicelli stuffed tau pok with spicy plum sauce
For a more savoury, smoky flavour, brush the stuffed tau pok with plum sauce and grill.
INGREDIENT
1 cup Peacock Brand Rice Vermicelli(blanched)
50gm carrot (thinly sliced)
20gm black fungus (presoaked in water and thinly sliced)
55gm dry mushroom (presoaked and thinly sliced)
30gm slice white onion
10gm chye xin flower
1 tbsp abalone sauce
5 tbsp water
2 tbsp VITA 100% Extra Virgin Cold Pressed Macadamia Oil
Spicy plum sauce
4 tbsp water2 tbsp plum sauce
1 nos chilli padi
Garnish
10gm celery stick10gm cherry tomatoes (halved)
6nos ‘tau pok’ - bean curd skin (lightly toasted and cut a pocket across)
METHOD
1. Bring the spicy plum sauce ingredients to a boil.2. Fry onions until fragrant in a pan of oil, add the remaining ingredients (except the plum sauce), one after another.
3. Lightly fry the mixture until dry. (Set aside to cool)
4. Stuff the rice vermicelli mixture into the tau pok and season with plum sauce to enhance the flavour.
5. Garnish and serve.
Rice vermicelli in mushroom-salmon cake with ginger-salted egg cream
A sticky mixture of the salmon vermicelli and mushroom will prevent breakage of the cake during frying.
INGREDIENT
Peacock Brand Rice Vermicelli-Salmon Mix
150gm Peacock Brand Rice Vermicelli100gm salmon (diced)
20gm white onion (diced)
20gm shitake mushroom (sliced)
50gm crabmeat
2 tbsp mayonnaise
Pinch salt and pepper
Crust
1cup breadcrumbs1cup egg wash
Half cup flour
Ginger-Salted Egg Mayonnaise
1 tbsp ginger juice1 tbsp orange juice
1 nos salted egg yolk
3 tbsp mayonnaise
2 tsp coriander leaf root
Pinch salt and pepper
Garnish
1 bot VITA 100% Extra Virgin Cold Pressed Macadamia Oil 35gm green mixMETHOD
1. Combine the rice vermicelli and salmon mix. Mix well and set aside.2. Mould the rice vermicelli and salmon mixture into rounded cakes.
3. Beat a few eggs in a bowl. Set aside.
4. Sprinkle flour onto the cake and dip into the bowl of beaten eggs.
5. Sprinkle with breadcrumbs to coat.
6. Lightly fry in a pot of oil over medium heat the rice vermicelli-salmon cake to golden brown.
7. Mix the ingredients of the ginger salted egg mayonnaise.
8. Serve the cake in full crispiness with ginger salted egg mayonnaise.
Rice vermicelli in Thai basil mango duck salad
Chicken fillet or cooked seafood can be alternatives to smoked duck.
INGREDIENT
2 cups Peacock Brand Rice Vermicelli (blanched)Thai Smoked Duck Salad
200gm smoked duck breast meat (thinly sliced)80gm beansprout
20gm sliced shallot
10gm sliced sweet basil
10gm sliced lemongreen (the most inner part)
2 tbsp fish sauce
1 tbsp crushed brown sugar
4 tbsp Thai chilli sauce
1 tbsp freshly squeezed lime juice
40gm sliced green mango
40gm sliced green papaya
5gm chopped Thai basil
100gm sliced canned bamboo shoot
20gm sliced red radishes
Garnish
5gm lime leaf40gm carrot (cut to flower shape)
METHOD
1. Pour all the ingredients into a mixing bowl with the thinly sliced smoked duck breast meat and toss.2. Garnish with lime leaves and carrots to serve.
Brown rice vermicelli chips flavoured with local fresh herb
Serves best with toppings such as sour cream, smoked salmon, baby shrimps or crab meat.A tasty alternative bar chips. You are sure to enjoy!
INGREDIENT
100gm Peacock Brand Brown Rice Vermicelli20gm carrot (thinly shredded)
3 tbsp VITA 100% Extra Virgin Cold Pressed Macadamia Oil
Fresh Herb Mix
20gm shallot (finely diced)10gm lime leaf (thinly sliced)
10 leaf laksa leaves
1 tbsp coriander leaf root
1 tbsp toasted baby dry shrimp (ground to fine bits)
Pinch red chilli powder
Pinch salt, pepper and fine sugar
Garnish
25gm pearl of vegetableMETHOD
1. Lightly blanch the brown rice vermicelli to soften the texture. Cut the vermicelli into bite - size portions. Set aside to cool for a few minutes.2. Combine the fresh herb mix and set aside.
3. Pour the fresh herb mix into the brown rice vermicelli with the thinly shredded carrots. Mix thoroughly.
4. Heat a non-stick pan with 3 tablespoons of oil and pour 2 tablespoons ofthe vermicelli on it. Flatten and leave to fry.
5. Fry each side of the flattened vermicelli chips for 2 minutes under low fire.
6. Garnish and serve.
Brown rice vermicelli with vegetable strips
HEALTHY CLASSIC
Pre-soak the rice vermicelli in water under room temperature only before frying.
INGREDIENT
200gm Peacock Brand Brown Rice Vermicelli (blanched)50gm snow pea (thinly sliced)
50gm carrot (thinly sliced)
50gm red cabbage (thinly sliced)
55gm dry mushroom (presoaked and thinly sliced)
30gm firm tofu (cut to strips)
1 tbsp oyster sauce
2 tsp soya sauce
2 tbsp VITA 100% Extra Virgin Cold Pressed Macadamia Oil
Soya Bean Stock
4 cups water1 cup soya bean (presoaked)
30gm ikan bilis (anchovies)
2 tsp salt
2 tsp sugar
Garnish
100gm cooked tiger prawn (optional)50gm cooked egg (optional)
50gm spring onion flower
METHOD
1. Prepare the soya bean stock by combining 1 cup of pre-soaked soya beans with 4 cups of water, ikan bilis, salt & sugar and boil for 20 to 25 minutes or until flavourful.2. Mix all ingredients into the soya bean stock in a large non-stick wok. Toss the mixture occasionally and simmer for 4 to 5 minutes until cooked.
3. Garnish with cooked tiger prawn and spring onion flower, and serve.
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