Steamed Eight-Treasure Rice
Ingredients:
Cooked Jasmine Fragrant rice	~ 1 bowl
Chinese Sausage (cut into thin slices)	~ 2 pcs
Black Mushroom	~ 10 nos
Processed Green Peas	~ 20 gm
Dried Shrimps (soaked and chopped)	~ 50 gm
Shallots (shredded)	~ 3 nos
Preserved Dried Radish (chopped)	~ 20 gm
Egg	~ 1 no
Condiment:
MSG	~ 1 tsp
Pinch of Sugar
Light Soy Sauce	~ 1 tbsp
Method:
Pinch of roots of mushroom and trim slightly. Soak mushroom till soft. Blanch in hot water and drip dry. Heat a little oil in wok, sauté shallots and add in beaten egg. Fry till cooked and break up with spatula. Add in dried shrimps, preserved radish and sausage. Stir fry till fragrant. Add in cooked Jasmine Fragrant Rice, green peas & condiment. Stir fry till rice is soft, dish out & allow to cool. Coat mushroom lightly with tapioca flour. Top up with step 2 ingredients, transfer into plate and steam for 10 minutes. Remove and dish out to serve.

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Mushroom and Chicken Porridge
Ingredients:
Jasmine Fragrant Rice	~ ½ cup
Black Mushrooms	~ 3 nos
Chicken Drumstick	~ 1 no
Tender Ginger (shredded) as required
Spring Onion (shredded) as required
Condiment:
Salt	~ 1 tsp
Pinch of Pepper
Sesame Oil as required
Method:
Soak mushrooms till soft. Blanch in hot water and cut into thin strips. Debone drumsticks and cut into cubes. Marinate in a little salt, pepper, MSG and tapioca flour. Set aside for 20 minutes. Clean Jasmine Fragrant Rice. Put rice and 2½ rice bowls of water in the inner pot of Hiwell Auto Electronic Herbal Steamer. Add in mushrooms, chicken and salt. Fill water in the outer compartment to water level. Put on lid and cook for 2½ hours. Ladle out and garnish with ginger, spring onion, pepper and sesame oil. Serve.

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Moulded Fried Shrimp Rice
Ingredients:
Cooked Jasmine Fragrant Rice	~ 600 gm
Peeled Shrimps	~ 150 gm
Button Mushrooms (cubed)	~ 120 gm
Black Mushrooms	~ 2 nos
Shallots (minced)	~ 3 tbsp
Chinese sausage (cubed)	~ ½ pc
Naturel Oil as required
Condiment:
Salt	~ 1 tsp
MSG	~ ½ tsp
Pepper	~ ½ tsp
Method:
Soak black mushrooms till soft and cut into small cubes. Fried shrimps till fragrant and set aside. Heat a little Naturel Oil in wok and saute shallots. Add in both items of mushrooms and stir fry till fragrant. Add in shrimps, sausage, cooked Jasmine Fragrant Rice and condiment. Stir fry till fragrant. Dish out. Spoon fried rice into moulds and compress tightly. Tip out from mould to serve.

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Moulded Tri-Colour Rice
Ingredients:
Cooked Jasmine Fragrant Rice	~ 600 gm
Chicken Breast Meat (cubed)	~ 90 gm
Processed Maize	~ 90 gm
Red Carrots (cubed)	~ 60 gm
Processed Green Peas	~ 50 gm
Naturel Oil	~ 2 tbsp
Condiment:
Salt	~ 1 tsp
MSG	~ ½ tsp
Pinch of pepper
Method:
Heat 2 tbsp Naturel Oil in wok. Stir fry chicken meat till cooked. Add in carrots, maize, green peas and condiment and stir fry till fragrant. Add in cooked rice and stir till well mixed. Dish out. Spoon fried rice into moulds and compress. Tip out from mould to serve.

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