PARMESAN RICE SALAD

Ingredients
1-2 tsps oil
3 fresh chicken sausages skinned
1 onion, chopped
1 zucchini, sliced
½ cup olive oil
3 tbsps white wine vinegar (optional, available at major   supermarket)
A handful chopped fresh herbs (basil and parsley)
½ cup grated Parmesan cheese (available at major   supermarket)
8 cups cooked white rice
½ cup pitted black olive (available at supermarket)

Method
1. Heat oil in pan and cook sausages, chopping them up with the spatula. Remove from pan and set aside.
2. Stir-fry onion and zucchini in 1 stp olive oil for 5 mins in the same pan. Set aside.
3. Whisk together remaining olive oil, white wine vinegar, if using, herbs and cheese to prepare dressing. Adjust to taste.
4. Toss dressing together with cooked rice, stir-fry vegetabke, sausages and black olives.

EEL CONGEE

Ingredients
1½ bowls cooked rice
225 g river eel fillet
3 dried black mushrooms
3 cups stock
crushed dried plaise

Marinade
pepper
2 tsps corn flour

Seasoning
½ tbsps fish gravy
½ tsp salt
pepper

Method
1. Rinse cooked rice in hot water. Drain well.
2. Soak eel fillet in hot water for a while. Then remove slim. Cut into thick pieces. Mix with marinade.
3. Soak mushrooms well and cut into thick strips.
4. Bring stock to the boil. Add mushrooms and eel. Parboil for 5 mins until eel is cooked. Put in rice, seasoning and chinese celery dice. Bring to the boil and transfer to a bowl. Sprinkle with dried plaice.

CONGEE WITH CORN AND FRESH BLACK MUSHROOMS

Ingredients
1/3 cup rice
2/3 can cream of style corn
8 fresh black mushrooms
spring onion dice
a pinch of salt
6 cups water

Method
1. Wash rice. Add some oil and mix well. Marinate for 1 hour.
2. Bring 5 cups of water to the boil. Add rice and cook until the rice becomes thoroughly soft.
3. Parboil fresh black mushrooms. Slice.
4. Add cream of style corn to the congee. Bring to the boil. Add fresh black mushrooms and stir well. Season with salt. Transfer into a bowl. Add spring onion dice and serve.

LETTUCE AND DACE BALL CONGEE

Ingredients
225g dace fillet
38g dried shrimps
4g dried black moss
1 head lettuce
2 dried scallops
½ cup rice
1 tbsp shredded
9 cups water

Marinade
¼ tsp salt
1 tsp light soy sauce
1 tbsp caltrop starch
a pich of pepper
a dash of sesame

Seasoning
salt
a dash of sesame oil
a pinch of pepper

Method
1. Mince dace fillet. Soak dried shrimps until sort and finely chop. Wash and cut black mushrooms into small pieces. Mix the above ingredients with marinade and stir until the mixture is sticky and firm. Shape into dace balls.
2. Wash, wipe dry and shred lettuce. Wash dried scallops.
3. Wash rice. Mix with some salt and oil. Set aside.
4. Bring water to the boil. Put in rice and dried scallops. Bring to the boil. Then cook over low heat for about 1½ hours. Add dace balls and seasoning. Stir in ginger and lettuce. Serve.

CHICKEN AND EG RICE IN JAPANESE STYLE

Ingredients
4 bowls cooked rice
1/3 cup sushi vinegar
113 g chicken breast
2 eggs
2 slices ham
½ sheet laver, cut into shreds
1 tbsp stir fried white sesame

Method
1. Wash chicken meat. Steam until cooked and shred.
2. Whisk eggs. Fry into egg sheet and shred.
3. Put ham on a plate and steam until done. Shred.
4. Add sushi vinegar to cooked rice. Mix well. Add chicken meat, egg shreds, ham shreds and laver shreds. Mix well. Put rice into a bowl. Press hard. Unmound the rice Dumplings onto a plate. Sprinkle with some sesame. Serve.