Fried Rice Shu Shi
Ingredients:
Cooked Jasmine Calrose Rice	~ 200 gm
Chicken Breast Meat (cubed)	~ 50 gm
Chinese Sausage	~ 1 pc
Red Carrot (cubed)	~ 30 gm
Processed Green Peas	~ 20 gm
Black Mushrooms	~ 2 nos
Eggs	~ 2 nos
Japanese Seaweeds	~ 4 sheets
Brown Onion (cubed)	~ ½ no
Naturel Oil as required
Condiment:
Salt	~ ½ tsp
MSG	~ 1 ½ tsp
Pinch of pepper
Method:
Blanch sausage in hot water. Soak black mushrooms till soft. Cut both items into small cubes. Heat a little Naturel Oil in wok. Beat eggs and fry till cooked. Add in remaining ingredients except rice and seaweed. Stir fry till fragrant. Add in cooked Jasmine Fragrant Rice and condiment. Again stir fry till fragrant. Place a sheet of seaweed on top of bamboo mat. Scoop adequate amount of rice on seaweed. Roll in tightly into bar shape. Steam for 20 minutes. Take out and cut into slices for serving.

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Glutinous Rice Balls
Ingredients:
Jasmine Glutinous Rice	~ 2 bowls
Preserved Radish (chopped)	~ 50 gm
Meat Floss	~ 25 gm
Deep Fried Chinese Cruller	~ 1 pc
Dried Shrimp	~ 50 gm
Naturel Oil as required
Method:
Clean Jasmine Glutinous Rice and cook it. Deep fried chinese cruller till crispy and cut into thin slices. Fried dried shrimp and chopped it. Heat a little Naturel oil in wok. Fry preserved radish and cruller till fragrant. Dish out onto plate. Set aside. Spoon some Jasmine Glutinous Rice on a piece of plastic sheet. Top up with some meat floss, preserved radish and cruller. Wrap up and roll tightly into a ball shape. Dish out to serve.

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Glutinous Rice in Bamboo Stem
Ingredients:
Cooked Jasmine Fragrant Glutinous Rice	~ 2 bowls
Black Mushrooms	~ 6 nos
Salted Egg Yolks	~ 2 nos
Condiment:
Oyster Sauce	~ ½ tbsp
Light Soy Sauce	~ 1 tbsp
MSG	~ 1 tsp
Sesame Oil & Dark Soy Sauce as required
Method:
Soak mushrooms till soft. Boil mushrooms with ½ tbsp oyster sauce in a pot of water over low heat for 1 hour. Steam salted egg yolks till cooked and divide in halves. Set aside. Heat Naturel Oil in wok. Stir fry cooked Jasmine Glutinous Rice with condiment till fragrant. Use a short length bamboo stem. Put into the hollow, salted egg yolks followed by mushrooms and Jasmine Glutinous Rice. Compress tightly and steam for 30 minutes. Allow to cool and push it out to serve.

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Glutinous Rice and Tuna Puff
Ingredients:
Cooked Jasmine Fragrant Glutinous Rice	~ 2 bowls
Bean-Curd Skin	~ 1 sheet
Processed Green Peas	~ 1 tbsp
Tuna Fish	~ 1 can
Spring Onion (shredded)	~ 1 stick
Red Carrot (cubed)	~ 1 no
Condiment A:
Salt	~ ½ tsp
MSG	~ 1 tsp
Pinch of pepper
Condiment B:
Oyster Sauce	~ ¼ tbsp
Sugar	~ ½ tsp
Light Soy Sauce	~ ½ tbsp
MSG	~ 1 tsp
Dark Soy Sauce as required
Method:
Divide bean-curd skin into 10 pieces. Blanch green peas and red carrots in hot water and drip dry. Combine cooked Jasmine Fragrant Glutinous Rice, tuna fish, green peas, red carrots, spring onion and condiment A. Mix well. Spoon an adequate amount of rice on each piece of bean-curd skin. Fold into triangle or square purse shape. Deep fry in Naturel Oil till golden brown. Drip dry and place in plate. Leave a little oil in wok. Saute condiment B till fragrant, add in a ladle of water and bring to boil. Thicken gravy with corn starch, dish out on top of rice puff.

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