INGREDIENTS

• 400g Kinmemai Better Brown™ Rice
• 50g Cooking oil
• 100g Chicken fats – Wash, strain dry and cook with oil to reduce to chicken fats
• 50g Pandan leaves – Wash and tie into a knot
• 50g Garlic – Peel, wash and smash
• 50g Ginger – Peel, wash and smash
• 50g Shallot – Peel, wash and smash
• 50g Lemon grass Peel, wash and smash
• 4 litres Enriched chicken stock

Seasonings:

• 10g Chicken powder
• 10g Salt
• 5g Pepper
• 2g Sesame oil
• 5g Light soya sauce

Poached Chicken:

• 1.6kg Chicken – Wash, clean, gut
• 50g Pandan leaves – Wash and tie into a knot
• 50g Garlic – Peel, wash and smash
• 50g Ginger – Peel, wash and smash
• 50g Shallot – Peel, wash and smash
• 50g Lemon grass – Peel, wash and smash
• 4 litres Enriched chicken stock

Dipping sauce:

• 10g Chilli sauce
• 5g Dark soya sauce

Garnish:

• 5g Spring onion – Wash, pat dry
• 5g Coriander leave – Wash, pat dry
• 3g Fried shallot
• 20g Bean sprouts – Wash, blanch for 2minutes, drizzle with light soya sauce and sesame oil
• 50g Cucumber – Wash, pat dry and deseed. Slice thinly
• 10 Cherry tomatoes – Wash, pat dry, slice into half

Serves: 4

INSTRUCTIONS

1. Preheat a pot with oil and add in chicken fats to cook.
2. When the chicken fats melt, add in garlic, ginger, shallot and lemon grass to stir-fry till fragrant.
3. Add in rice, pandan leaf, chicken stock, chicken powder, salt and pepper.
4. Stir well and bring to boil.
5. Lower the fire and cover with a lid or aluminum foil for 30 minutes.
6. When the rice is cooked, use a pair of chopsticks to fluff and loosen up the rice, cover and set aside.
7. Pour 4 litres of Chicken Stock into a pot. Add Pandan leaves, garlic, ginger, shallot, lemon grass; bring to boil.
8. Add in the whole chicken into the stock, simmer for 45-50 mins.
9. Remove chicken and blanch it in ice water. Debone the chicken, then cut the meat into strips. Set aside.
10. Take out 40g of cooked chicken rice each and roll into a ball firmly. Use a thumb and press in at the center of the rice and stuff with chicken meat. Secure and roll firmly so that the stuffed chicken will not drop or fall apart.
11. Place the rice ball on the plate and garnish with bean sprouts, fried shallot, spring onion, cherry tomatoes and coriander leaves.

Recipe Credit: Chef Eric Teo, Master Mentor, Asian Culinary Institute

INGREDIENTS

Rice batter:

• 150 gm Cooked Kinmemai Better White™ Rice – 150 gm rice and 225 gm water. Steam for 30 minutes and chill down.
• Rinse and soak in water overnight:
  • 100 gm Raw Kinmemai Better White™ Rice
  • 150 gm Urad dhall
  • 2 gm Fenugreek seeds
• 550 gm Water
• 5 gm Plain yogurt
• 100 gm Cooking oil

Aloo Masala:

• 500 gm Local potatoes – Wash, peel, cut into chunks, boil till cook and set aside.
• 3 gm Mustard seeds
• 3 gm Cumin seeds
• 5 gm Meat curry powder
• 1 gm Curry leaf
• 100 gm Onions – Chop
• 100 gm Water
• Salt to taste

Chicken Curry:

Herbs & Spices:

• 200 gm Cooking oil
• 10 gm Cinnamon – Toast lightly
• 1 pc Star Anise – Toast lightly
• 1 stalk Lemongrass – Wash and smash
• 2 pcs Lime leaves – Wash and pat dry
• Blend:
  • 60 gm Chilli paste
  • 100 gm Shallot – Wash, peel and smash
  • 40 gm Ginger – Wash and smash
  • 60 gm Garlic Blend – Wash, peel and smash
  • 5 gm Belacan
  • 40 gm Meat curry powder

• 500 gm Chicken boneless leg – Cut into cubes
• 700 gm Water
• 200 gm Potatoes – Peel and cut into cubes
• Salt to taste
• 10 gm Sugar
• 15 gm Chicken Powder
• 150 gm Coconut milk

Serves: 7-10

INSTRUCTIONS

Thosai Pancakes:

1. Blend all ingredients till smooth batter and leave in a warm place for 8 hours before pan-frying.
2. Preheat a hot pan. Drizzle a little oil on the hot pan.
3. Scoop the batter using a ladle and slowly pour onto the pan and spread in a oval shape.
4. Flip the other side and cook thoroughly until crispy.
5. Serve with Masala and Chicken Curry.

Aloo Masala:

1. Heat up pot or wok. Lightly fry the onions.
2. Add in curry leaf, mustard seeds, cumin seeds, salt and curry powder. Continue to stir-fry for 1 minute.
3. Add in potatoes and water.
4. Fry until moisture almost dries up. Remove and set aside for wrapping.

Chicken curry:

1. Heat up pot with oil and stir-fry all the herbs & spices until fragrant.
2. Add in the chicken meat, water, potatoes and continue to cook for about 20 mins.
3. Season with salt, sugar and chicken powder. Simmer for about 10 mins.
4. Lastly add in coconut milk to have a creamy texture.
5. Serve with Thosai and Masala.

Recipe Credit: Chef Eric Teo, Master Mentor, Asian Culinary Institute

INGREDIENTS

• 300g Kinmemai Better White™
• 6 Tiger Prawns
• 30g Ikura
• 150g Red onion, chopped
• 50g Garlic, chopped
• 3 Eggs, lightly beaten
• 50g Truffle paste in oil (bottle)
• 6 pcs Prosciutto Parma Ham, sliced
• 3g salt
• 3g Chicken powder (optional)
• Dash ground white pepper

Green Pea Puree:

• 200g Frozen green peas
• 60g White onion, chopped
• 20g butter
• 30g Chicken stock
• 1 tsp sugar

INSTRUCTIONS

1. Cooked Kinmemai Better White™ with same amount of water and rice, no need to rinse.
2. Removed prawns shells, head, tail and devein then season with salt and pepper then pan-fry till cooked
   with butter and oil in a fry pan. Set aside.
3. To fry the rice, add 1 tbsp of cooking oil into a hot frying pan over medium-high heat and sweat the onion and garlic till fragrant.
4. Add beaten eggs into the pan and continue to fry for 1 minute.
5. Add cooked rice and mix well.
6. Add truffle paste and toss well then add seasoning. Set aside to cool.
7. To prepare the green pea puree, sweat the green peas and onion with butter lightly and season with sugar.
8. Set aside about 30 pieces of green peas for garnish and blend the rest into a smooth paste with chicken stock.
9. Place over a bain-marie to keep warm over low heat to prevent peas turning yellowish.
10. To prepare the Truffle Fried Rice Roll, place two slices of Parma ham on a cling wrapped spread open on a table.
11. Place enough truffle rice on the ham and roll it up firmly and tighten both ends with a knot using the plastic cling wrap. Repeat the rest.
12. Keep it chill in the fridge for 1 hour.
13. Remove the plastic wrapped carefully and fry the Truffle Rice Roll over a medium low heat with oil and butter to brown a little on the ham. Portion into two parts.

TO ASSEMBLE

1. Place the Rice roll with the rice facing upward.
2. Put the prawn just beside the roll and top the prawn with ikura.
3. Add 5 big dots of green pea puree beside the roll and top each dot with a green pea.

Recipe Credit: Chef Eric Teo, Master Mentor, Asian Culinary Institute

Servings: 4 pax

Cooking Time: 30 minutes

INGREDIENTS

Sambal Buah Keluak:

• 200g red chilis
• 200g buah keluak
• 40g toasted belachan
• 20g sugar
• 20g vegetable oil

Sambal Buah Keluak Fried Rice:

• 2 cups Kinmemai Better Brown Rice
• 2 cups water
• 1 tbsp oil
• 2 eggs
• 3 tbsp oil
• 50g shallots, finely sliced
• 25g garlic, minced
• 50g dried shrimp, soaked and drained
• 50g sambal buah keluak
• 150g prawns, cubed
• 100g wing beans, finely sliced
• 1 tsp salt (or to taste)
• ½ tsp ground white pepper

Optional (for garnishing)

• 1 red chili, sliced coriander and/or scallions, finely chopped

INSTRUCTIONS

1. Add 2 cups of Kinmemai Better Brown Rice with 2 cups of water into rice cooker to cook.

2. After cooked, fluff rice and transfer to a bowl. Refrigerate overnight.

3. Add all sambal buah keluak ingredients into a food processor and blend until smooth.

4. Lightly beat 2 eggs.

5. Heat a wok over medium-high heat until hot but not smoking.

6. Add 1 tbsp oil and beaten eggs and cook 1 to 2 minutes, tilting the pan so that the egg covers the surface as thinly as possible to make a thin pancake.

7. When the bottom is just beginning to brown and the egg pancake is just set, transfer to a cutting board and cool. Cut into thin strips

8. Add 3 tbsp of oil, shallots, garlic and dried shrimp to wok.

9. Fry until fragrant, add rice and stir fry 2-3 minutes, breaking up the rice to separate grains, until lightly coated with oil.

10. Add prawns to one side of pan to brown slightly.

11. Add 50g sambal buah keluak until rice starts to brown.

12. Add salt and pepper to taste.

13. Toss with fresh winged beans and julienned egg pancake.

Servings: 4
INGREDIENTS

• 3 tablespoons Japanese soy sauce
• 1/4 cup sake
• 1 piece dried kombu
• 8 ounces mixed Asian mushrooms of your choice (cut if required)
• 2 cups Kinmemai Better White™ (soaked for 1 hour)
• 1 teaspoon sesame oil
• Salt

INSTRUCTIONS

1. Simmer the soy sauce, sake, 2 cups of water, kombu, and mushrooms in a pot for 5 minutes.
2. Strain the mushrooms, add the liquid to the rice cooker. Remove the kombu.
3. Add the rice and water to the rice cooker, then cook normally.
4. After the rice is done, turn off the heat, then stand for 10 minutes. Mix in the mushrooms, sesame oil, and salt to taste.

Servings: 18 pieces
Cooking Time: 1 hour 15 minutes
INGREDIENTS

• 10 eggs (medium)
• 100g pandan juice
• 200g sugar
• 400g coconut cream
• 1/4 tsp pandan paste
• 5 tsp cornstarch
• 30g tapioca starch

Rice Layer:

• 300g Kinmemai Better White™ Rice
• 450g water
• 120g coconut cream
• 1-2 pinches of salt
• 10g dried blue pea flower

INSTRUCTIONS

1. Put rice in rice cooker with water. Cook.
2. Whisk kaya ingredients together until smooth. Cook kaya ingredients over bain marie, whisking until thickened. Remove from the fire. Cool slightly.
3. Sieve setting ingredients over the kaya and stir.
4. Mix coconut cream and a pinch or two of salt into the cooked rice. Press rice layer into lined 7 inch square pan.
5. Make blue pea flower water by soaking flowers in hot water. Drizzle flower water over the rice.
6. Pour kaya mixture over rice layer. Smooth the surface. Prepare steamer. Steam 45 min until the centre is firm.

Servings: 1
Cooking Time: 1 hour
INGREDIENTS

• 65g Kinmemai Better Brown Rice™ Rice
• 100g water
• ½ tbsp tomato sauce
• 2 sheets of seaweed
• 2 lettuce leaves
• Rice crackers
• 1 apple
• 3 pieces dumplings
• Tri-color capsicums (seeds removed, cut into strips)
• 1 tbsp light soy sauce
• 2 tsp oil

Egg sheets:

• 3 eggs (beaten)
• 2 tsp cornstarch
• 2 tsp water
• 1 tsp oil

INSTRUCTIONS

1. 1. Cook 65g Kinmemai Better Brown™ Rice with 100g water in rice cooker.
   2. Mix cornstarch and water together, 2 tbsp each.
   3. Add mixture to beaten eggs and whisk to combine. Strain the egg mixture.
   4. Lightly oil and heat a tamagoyaki pan. Pour a thin layer of egg mixture into the pan.
   5. Cook on low heat until egg sheet set.
   6. Repeat to make 3 egg sheets. Set aside.
   7. Cook dumplings in boiling water. Set aside and drizzle with some oil to prevent them from sticking together.
   8. Stir fry tri-color capsicums strips with a little oil in a pan. Season with 1 tbsp light soy sauce. Set aside once cooked.
   9. Transfer cooked brown rice into a mixing bowl. Mix in ½ tbsp tomato sauce.
   10. Shape a portion of brown rice into an oval rice ball with cling wrap for the body.
   11. Lay an egg sheet over cling wrap. Place rice ball in the centre and wrap egg sheet around it. Wrap with cling wrap to shape and set aside for 5 minutes.
   12. Shape the rest of brown rice into a round rice ball with cling wrap for the head.
   13. Cut the hair from a sheet of seaweed. Wrap seaweed over rice ball with cling wrap.
   14. Add folded egg sheet to form the hood around the head. Wrap with cling wrap to shape and set aside for 5 minutes.
   15. Lay the base of the bento box with lettuce leaves.
   16. Unwrap and position the body rice ball.
   17. Add cooked capsicum strips and dumplings on the sides.
   18. Unwrap and position the head rice ball.
   19. Cut half circles from the egg sheets for the raincoat collar. Apply mayonnaise on one side and place on raincoat. Add rice crackers for the raincoat buttons.

Servings: 4

Cooking Time: 1 hour 30 minutes

INGREDIENTS

• 12 vegetarian chicken drumsticks

Sauce:

• ¼ cup vegetable stock

• 2 tbsp light soy sauce

• 1 tbsp sugar

• ½ tbsp sesame oil

Rice:

• 400g Kinmemai Better White™ rice

• 650ml vegetable stock

• 3 pandan leaves

• 15g ginger slice

• ½ bulb garlic

• ¾ tsp salt (adjust to preference)

• 2 tbsp shallot oil

Chilli sauce:

• 3 red chillies

• 3 chilli padis

• 30g ginger

• 5 cloves garlic

• juice from 5 calamansi

• 2 tbsp white vinegar

• 1 tsp salt

• 1 tbsp sugar

• 4 tbsp vegetable stock

• 1 tbsp sesame oil

Garnish:

• 1 cucumber

• fresh coriander

INSTRUCTION

1. Soak 400g Kinmemai Better White™ rice rice in water for 30 minutes.
2. Drain rice and set aside.
3. Heat 2 tbsp shallot oil in wok, add 15g ginger slices, ½  bulb garlic cut into half and add drained rice
4. Stir fry until fragrant, and transfer to rice cooker.
5. Add 3 pandan leaves (tied into a knot) and 650ml vegetable stock. Start rice cooker.
6. To blender add 3 red chillies, 3 chilli padis, 30g ginger, 5 cloves garlic, juice from 5 calamansi, 2 tbsp white vinegar, 1 tsp salt, 1 tbsp sugar and 4 tbsp vegetable stock
7. Blend until smooth and mix in 1 tbsp sesame oil, set chilli sauce aside.
8. Deep fry chicken drumsticks until golden brown, set aside to drain on paper towels.
9. Remove aromatics from rice, loosen and let it cool down for 5 minutes
10. Mix in bowl ¼ cup vegetable stock, 2 tbsp light soy sauce, 1 tbsp sugar and ½ tbsp sesame oil.
11. Slice the vegetarian chicken drumstick and serve with rice.
12. Drizzle sauce over sliced vegetarian chicken drumstick and garnish with fresh coriander and sliced cucumbers.
13. Serve with homemade chilli sauce.

INGREDIENTS

• 1 cup uncooked Kinmemai Better White™

• 2 cups water

• 4 cups milk

• 1/2 cup sugar

• 1 teaspoon salt

• 1/4 cup butter (cubed)

• Sliced almonds, cinnamon powder (optional)

INSTRUCTION

1. Combine Kinmemai Better White™ rice and water in a saucepan.

2. Simmer for 10 minutes, add milk and bring to a boil.

3. Reduce heat and simmer, uncovered, for 60 minutes or until rice is tender.

4. Add sugar, salt, butter, and mix.

5. Serve in small bowls or dessert dishes, garnished with almonds and cinnamon if desired.

Servings: 4
Cooking Time: 1 hour

INGREDIENTS

• 300g Kinmemai Better Brown Rice
• 450ml water
• 50g white onions (diced)
• 30g carrots (diced)
• 30g green peas
• 1 chicken thigh (boneless and skinless, diced)
• 1 stalk spring onion (chopped)
• 70ml ketchup
• 1 tbsp water
• 12 eggs (3 eggs per omelette)
• 400ml Japanese demi-glaze
• Salt and cracked black pepper to taste
• 3 tbsp oil

INSTRUCTION

1. Cook 300g Kinmemai better brown rice as per cooking instruction with 450ml water. Do not wash the rice.
2. Let it rest overnight in the fridge or until it cools down
3. Heat 1 tbsp oil on medium heat in a non-stick pan.
4. Saute diced white onions until translucent.
5. Add in diced chicken and cook for 1-2 minutes.
6. Stir in 30g diced carrots and 30g green peas. Cook for a minutes.
7. Add in Kinmemai better brown cooked rice. Stir fry for 2 minutes.
8. Pour in tomato ketchup followed by 1 tbsp water, stirring until ketchup sauce is reduced and each grain of rice is separate and coated in a shiny sheen of ketchup.
9. Season with salt and cracked black pepper.
10. Mould a quarter of the rice into an oval shape mould onto a plate.
11. Beat 3 eggs in a bowl.
12. Using a kitchen paper towel, dip into the bowl of oil. Lightly grease an 8 inch non-stick pan with oil on medium heat.
13. Pour in the beaten eggs.
14. Immediately stir them up with wooden chopsticks to scramble.
15. When the eggs are about 50% cooked, pour it back in a bowl. Whisk gently using a pair of chopsticks.
16.  Clean the pan. Lightly grease with oil.
17. Tilt the pan toward you. Pour the egg mixture back into the pan, to form a crescent.
18. Using a spatula, fold the edges, followed by the centre to form an oval shape.
19. Gently flip the egg to fold it into 2.
20. Tip the pan for the fire to heat the edges, to seal the side seam of the omelette.
21. Gently roll the omelet towards and away from yourself, and place it on top of the fried rice.
22. Repeat with remaining fried rice and eggs.
23. Using a knife, gently slice the omelet, it will fall open and cover the rice with a soft, saucey scramble omelette.
24. Drizzle demi-glace sauce over it. Garnish with chopped spring onions.

Servings: 4
Cooking Time: 1 hour

INGREDIENTS

• 300g Kinmemai Better Brown Rice
• 450g water
• 8 tbsp oil
• 8 tbsp minced garlic
• 250g long beans (chopped)
• 250g white cabbage  (chopped)
• 150g Chey Sim (chopped)
• 150g Kai Lan (chopped)
• 100g fried Ikan bilis
• 200g fried Tau Kwa (cut into cubes)
• 100g roasted cashew nuts

TEA SOUP PASTE

• 30g Thai basil leaves (leaf portion only)
• 20g mint leaves (leaf portion only)
• 20g coriander leaves (leaf portion only)
• 80g roasted peanuts
• 50g roasted cashew nuts
• 50g toasted sesame seeds
• 2g dried mugwort leaves (Ai Ye)
• 5g Chinese Tea leaves
• 1 tbsp salt (adjust to taste)

INSTRUCTIONS

1. Cook 300g Kinmemai Better Brown Rice with 450g water in rice cooker.
2. In a blender, blend all the tea soup paste ingredients into a fine paste and set aside.
3. Stir fry long beans, white cabbage, Chey Sim and Kai Lan, each with 2 tbsp oil and minced garlic.
4. Once rice is cooked, plate rice with stir fried vegetables, fried ikan bilis, fried Tau Kwa cubes and cashew nuts.
5. In a bowl add 2 spoons of tea soup paste, add hot water and mix well. Serve tea soup with rice.

(Top Grade Homemade Broth)

1. Double boil pork ribs or bones to obtain the soup.
2. Chill to remove some fat.
3. Pour soup into container to freeze (Broth can freeze up to 2month)

INGREDIENTS(Porridge)

• 150 to 200 mil top grade homemade broth
• 1/2 cup Kinmemai better brown rice
• 2 to 3 fresh chicken breast meat
• 1 carrot peeled and cut into 3 pieces
• 1 mall piece of ginger

(Credit: Thomson Medical, Parentcraft Centre)

This healthy brown rice recipe is suitable for all ages.  For weaning food please blend based on babies abilities to chew.  Consult with paediatrician first if they are any other health problems.

INSTRUCTIONS

1. Wash all ingredients cleanly and put into a double boiler.
2. Add soup broth and cover lid.
3. Double boil till soft and congee state (Note: not too watery)
4. Remove carrot. Cut chicken into smaller pieces or mash with a fork.
5. Place chicken into a separate compartment of the plate or bowl.
6. Serve warm and present in an appetising manner.

INGREDIENTS

• 200g Kinmemai better brown rice with 300ml water
• 500g sashimi salmon (cut into ¾ inch cubes)
• 3 stalks spring onions (chopped)
• 2 avocados
• Black and white sesame seeds
• Chopped seaweed flakes
• Lemon zest

• 2 tbsp Japanese mayonnaise
• 1 tbsp sriracha sauce (adjust to preference)
• ½ tbsp sambal (adjust to preference)
• 1½ tbsp soy sauce (adjust to preference)
• Dash of Togarashi powder (optional)

INSTRUCTIONS

1. Cook 200g Kinmemai better brown rice with 300ml water.
2. Firm up 500g sashimi salmon in the freeze before cutting it into ¾ inch cubes.
3. De-skin avocados and cut into cubes. Squeeze some lemon juice if you doing it in advance to stop them from browning.
4. Mix together ingredients for spicy mayo sauce.
5. Drizzle spicy mayo sauce over the salmon cube and add some chopped spring onions. Mix well and set aside for 10 minutes in the fridge.
6. Serve salmon over Kinmemai brown rice along with  avocados and spring onions. Sprinkle chopped seaweed flakes, black and white sesame seeds on top. Grate lemon zest over salmon.

INGREDIENTS

• 2 tablespoons canola oil
• 5 garlic cloves, thinly sliced
• 2 tablespoons chopped peeled fresh ginger
• 3/4 pound ground pork
• 1 pound red kale (2 bunches), stemmed and leaves torn into large pieces (16 cups)
• 1 tablespoon Asian fish sauce
• 1 cup mixed chopped basil and cilantro
• Kosher salt
• Pepper
• Better Brown™ rice and Sriracha, for serving

(Serving  4)

INSTRUCTIONS

1. Cook Better Brown™ rice with water in a rice cooker till dry and fluffy, using the brown rice setting. While rice is cooking, prepare the dish.
2. In a large nonstick skillet, heat canola oil.
3. Add garlic, ginger and pork and cook over moderate heat, stirring, until the pork is just cooked through, 3 minutes.
4. In batches, add the kale and stir-fry until tender, about 5 minutes.
5. Stir in the fish sauce and herbs and season with salt and pepper.
6. Serve with Better Brown™ rice and Sriracha.

INGREDIENTS

• 4 cups (600g) Kinmemai Better Brown™, uncooked
• 4 ½ cups (900mL) water
• 15 Shallots
• 40g Dried porcini mushrooms
• 8 Portobello mushrooms
• 200g Shiitake mushrooms
• 300g Brown or white button mushrooms
• 30g Butter
• Olive oil
• 2 Carrots, peeled and sliced
• 4 Cloves of garlic, minced
• 1 Onion, diced
• 3 tbsp Tomato paste
• 3 tbsp Flour
• 2 Bay leaves
• 6 sprigs Fresh thyme
• 3 sprigs Fresh rosemary
• 500mL Red wine
• 500mL Vegetable broth
• 2 tbsp Soy sauce
• Salt
• Sugar
• Black pepper
• Fresh parsley, chopped

(Serving  6-8)

INSTRUCTIONS

1. Cook Better Brown™ rice with water in a rice cooker till dry and fluffy, using the brown rice setting. While rice is cooking, prepare the dish.
2. Peel and wash shallots, leaving them whole. Set aside.
3. Soak the dried porcini mushrooms in hot water. Set aside. Use damp paper towel to clean the other assorted mushrooms and slice them up into thick pieces.
4. In a big pot, melt half of the butter and some olive oil on a medium heat. Add the mushrooms and sauté until they are coloured but still firm. Transfer the mushrooms into a bowl and set aside.
5. Add the remaining butter into the pot and sauté shallots, sliced carrots and diced onions. Cook for 10 minutes until they get some colour and are starting to soften.
6. Add chopped garlic and tomato paste. Mix well and cook for 2 more minutes.
7. Add flour, stir to mix well until ingredients start to clump together and all the flour has melted in. Add thymes, rosemary and bay leaves. Cook for 1 minute.
8. Add red wine and use spatula to stir and scrape the brown bits off the bottom of the pot. Add soaked porcini mushrooms and the soaking liquid. Let it cook on high heat for 5 minutes until some alcohol is cooked off.
9. Add vegetable broth, soy sauce and the mushrooms, mix well.
10. Let it boil then turn the heat down to medium-low. Cover and let it simmer for 30 – 40 minutes, or until the mushrooms and shallots are very tender.
11. Season with salt, sugar and black pepper to taste.
12. Garnish with chopped parsley. Serve hot with Better Brown™ on the side.

INGREDIENTS

• 1/2 cup (110 g/3½ oz) rice
• 3 cups (750 ml/24 fl oz) milk
• 1 vanilla bean
• 1/4 cup (60 g/2 oz) sugar
• 2 cups (500 ml/16 fl oz) thick (double/heavy) cream
• 3 teaspoons icing (confectioners’) sugar
• 2 tablespoons finely chopped candied citron

Durian Custard

• 1/2 cup (125 ml/4 fl oz) milk
• 3 egg yolks
• 1/2 cup (125 g/4 oz) sugar
• 150g of durian puree

Recipe Credits: Good Food

INSTRUCTIONS

1. Put rice in a saucepan, add milk, vanilla bean, sugar and a pinch of salt. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for about 12 minutes. Remove the rice from the heat and set aside for about 2 hours to cool completely.
2. Pour the contents of the pan through a colander and drain away the excess liquid.
3. Let the rice stand for 30 minutes.
4. To make the durian custard, heat the milk in a saucepan over medium heat until it is almost boiling. In a bowl, whisk together the egg yolks and sugar, and add the milk. Mix well. Rinse the pan and return the milk mixture to the pan. Cook, stirring constantly, over a low heat until the custard thickens and will easily coat the back of a wooden spoon. Remove the custard from the heat and allow to cool.
5. Transfer the rice to a bowl, remove the vanilla bean, add the durian custard and mix well. Add the cream, icing sugar, durian puree and candied citron, and stir well to combine.
6. Pour the mixture into a freezer box and freeze for 1 hour. Take the box out of the freezer and give the mixture a good stir, then refreeze. Repeat this process four times until the mixture is almost solid. The more you stir, the less icy the mixture. Alternatively, you can freeze the mixture in an ice-cream machine, following the manufacturer’s instructions.
7. Remove the ice cream from the freezer 10 minutes before serving to soften. If it is too frozen the rice grains will be very hard.

INGREDIENTS

• 1 ½ cups (225g) Kinmemai Better White™, uncooked
• 6-8 Prawns
• 3 Fresh shiitake mushrooms
• 3 Cloves of garlic
• 2 Scallions
• 1 3/4 cups (375mL) water

MARINADE

• 1 tsp Salt
• 1 tsp Ground white pepper
• 1 tbsp Chinese cooking wine
• ½ tbsp Oil Sauce
• 4 tbsp Soy sauce
• 1 tbsp Sugar
• 2 tbsp Mirin

(Serving  2-4)

INSTRUCTIONS

1. Mince the garlic. Cut the shiitake mushrooms into thick slices and chop the scallions, set aside.
2. Add Better White™ rice with water to a pot and let rice soak for 15 minutes.
3. Remove the legs and tip of the head from the prawns. De-vein, rinse and pat dry.
4. Marinate the prawns in the marinade for 20 minutes.
5. After the rice has soaked for 15 minutes, turn on the heat and bring water to boil. Cover and cook rice on medium-low heat for 8 minutes.
6. Remove the lid and let the steam evaporate. Reduce to low heat, cover and let the rice simmer for another 10 minutes.
7. Remove the lid and arrange the marinated prawns on top of rice and pour in the marinade. Top with the sliced mushrooms and minced garlic.
8. Cover and let it cook for another 5 minutes.
9. Turn the heat up to high and cook for 30 seconds to 1 minute for a nice crusty base.
10. Remove pot from the heat. Keep lid on and let sit for 10 minutes before serving.
11. Prepare the sauce by mixing the sauce ingredients together. Before serving, sprinkle the chopped scallions on top and drizzle sauce on top.

INGREDIENTS

• 1 cup Cooked Kinmemai Better White™ – 1 cup
• 1 large Boiled Potato (peeled and mashed)
• 1 cup Mixed Vegetables (green beans, capsicum, green onions, red and yellow bell peppers and carrots) (finely chopped)
• 1 Onion (finely chopped)
• 2 tsp Ginger (finely chopped)
• 1 Green Chilli (finely chopped)
• ½ tsp Red Chilli Powder
• 2 tbsp Coriander Leaves (finely chopped)
• Salt to taste
• A pinch of Turmeric Powder
• ½ tsp Cumin Powder
• ½ tsp Coriander Powder
• 1 tbsp Corn Starch
• 3 tbsp Gram Flour (Besan)
• 3 tbsp Oil (for shallow frying)

Recipe Credit: Boldsky

(Serves 10)

INSTRUCTIONS

1. Take a mixing bowl and put all the ingredients into it, except oil.
2. Mix all ingredients with your hand, so that you can check the texture.
3. Taste the mixture add seasoning to preference.
4. Make sure the rice is well mixed.
5. Take a plate and sprinkle flour over it.
6. Make small patties with the mixture and arrange on the plate.
7. Heat oil in a skillet.
8. When the oil is medium hot, fry the patties.
9. Fry the patties on both sides until golden brown.
10. Flip repeatedly until the cutlets become golden and crisp.
11. Take a plate and spread a kitchen paper towel on it.
12. Remove rice cutlets from the skillet and place on paper towel.
13. Transfer to serving dish and serve.

INGREDIENTS

• 300 gm Kinmemai Better White rice
• 2 Chinese Lap Cheong
• 400 gm Chicken with bones
• 30 gm Chinese black mushroom
• 20 gm Salted Fish
• 150 gm Chye sim
• 15 gm Ginger
• 20 gm Spring onion
• 5 gm Coriander

Marinade:

• 15 gm Oyster sauce
• 10 gm Dark soy sauce
• 15 gm Light soya sauce
• 5 gm Chicken stock powder
• 3 gm White pepper powder
• 3 gm Sugar
• 15 gm Hwa Teow wine
  

INSTRUCTIONS

1. Place Kinmemai Better White rice to cook with boiling water (300g) in a clay pot. When the water boils, lower down the fire and let it simmer.
2. Steam the lap cheong, cool down and sliced it slantly into 0.3cm thick.
3. Washed the chicken and chopped it into bite size pieces.
4. Marinate chopped chicken with bones with the marinating sauce and set aside.
5. Soak in boiling water till soft, slice it into 2 pieces.
6. Cut it into small even pieces and deep-fry in oil till crispy.
7. Soak chye sim, washed and cut it into 2 inch length. Wash, peel and slice into thin slices.
8. Use for garnish, cut it into 2 inch length.
9. Garnish.
10. To marinate the chicken with bones
11. Cook Kinmemai Better White rice in clay pot. When the rice is about to cook, add in marinated chicken, slice mushroom, deep-fry salted fish, Chinese lap cheong and ginger.
12. About 10 minutes, add in chye sim, soya sauce, and dark soya sauce to cook.
13. Stir evenly and adjust the taste.
14. When about to serve, add in coriander and spring onion and cover it for a while before serving.

INGREDIENTS

• 300g Kinmemai Better White Rice
• 1 yellow onion, peeled and cut into quarters
• 3 tomatoes, quartered
• 100g tamarind pulp
• 2-3 pieces tamarind peel
• 400g seafood of your choice – a mix of prawns, scallops, fish and squid works well
• 50g dried shrimp, soaked in water until soft, then drained and pounded/blended
• 50g ikan bilis, rinsed
• 16 cherry tomatoes, halved
• 2-3 tablespoons fish sauce
• 2-3 tablespoons cooking oil
• Sugar and salt, to taste
• 6 soft-boiled quails’ eggs, peeled and halved, to garnish
• Fresh coriander and lime wedges, to garnish
• 1 tablespoon tobiko (flying fish roe), to garnish (optional)Spice paste:
• 4 shallots, peeled and halved
• 3 cloves garlic, peeled
• 60g dried chilli paste
• 60g douban jiang (chilli bean paste)
• 3 large red chillies, trimmed and roughly chopped
• 1 teaspoon ground turmeric

Recipe credit: Sarah Benjamin, KitchenHoarder.com

(Serving  4-6)

INSTRUCTIONS

1. First, prepare the stock. Place the onion, quartered tomatoes, tamarind pulp, tamarind peel and ikan bilis in a large pot and top up with 3 litres water. Bring to a boil, then turn the heat down to simmer for 1 hour. Remove all solid ingredients from the stock.
2. In the meantime, make the spice paste. Blend all the ingredients in a food processor until smooth. Heat up cooking oil in a large, deep pan over a medium heat, and add the pounded dried shrimp. Cook while stirring, until the dried shrimp takes on a golden brown colour.
3. Add the spice paste to the pan, and fry for 5-10 minutes, until fragrant. The oil should be ‘floating’ at the surface of the spice paste.
4. Add Kinmemai Better White rice to the pan, and toss to coat every grain in the spice paste. Now, begin to make the risotto by adding two ladles full of stock to the rice, stirring to mix. Once the liquid is almost completely absorbed, repeat the process. Keep going until the rice is almost cooked, with a little bite in the centre.
5. Stir the halved cherry tomatoes into the risotto, seasoning with fish sauce, salt and sugar to taste. Top the risotto with the seafood, and pour a ladleful of stock in. Cover the pan and simmer for 5 minutes, until the seafood is just cooked. Garnish with halved quails’ eggs, fresh coriander and a spoonful of tobiko, and serve alongside lime wedges. Stir together before serving!

 INGREDIENTS

• 2 cups (300g) Kinmemai Better Brown™
• 15 cups (3000mL) Water
• 2 tbsp Oil
• ½ tbsp Salt
• 250g Pumpkin
• 3 pieces Black fungus
• 30g Wolfberries
• 1 Whole chicken, chopped into pieces or 3-4 pieces Boneless chicken thighs
• Salt
• Ground white pepper
• 2 Scallions, chopped

MARINADE

• 2 tbsp Soy sauce
• 1 tbsp Chinese cooking wine
• 1 tsp Sugar
• ½ tsp Salt
• ½ tsp White pepper
• 1 slice Ginger, julienned

(Serving  6-8)

INSTRUCTIONS

1. Soak Better Brown™ rice for 1 hour. Drain and mix with oil and salt. Let it sit for 30 minutes.
2. Peel the pumpkin and cut into cubes. Rinse and soak the wolfberries for 20 minutes and drain. Wash black fungus and dice. Set aside.
3. Cut the chicken into pieces. Marinate with the marinade for 20 minutes.
4. Boil 3L of water in a pot and add soaked rice and pumpkin. Let it cook for 10 minutes on high heat. Stir occasionally to prevent rice from sticking to the bottom of the pot.
5. Turn to medium-low heat, cover and cook for 30 minutes. Stir every 10 minutes or so to prevent the rice from sticking to the bottom of the pot.
6. Remove the lid, add black fungus, wolfberries and chicken pieces. Turn to medium-high heat and cook for an additional 15 minutes, or until chicken is cooked through.
7. Season with salt and white pepper. Ladle congee into bowls and garnish with chopped scallions.

INGREDIENTS

• 100g Kinmemai Better White Rice
• 50g Prawns, remove the head and shell of prawns.  Slit into butterfly and remove the vein.
• 50g Squid, Trip, wash and slice into pieces.
• 50g Fish, Trip, wash and slice into pieces
• 60g Chye Sim, wash, drain and cut into bite size
• 10g Garlic, peel and chop
• 15g Oil

SEASONINGS

• 250ml  Chicken Stock
• 30g Oyster Sauce
• 15g Light soya Sauce
• 2g Pepper
• 2g Sesame oil
• 15g Cornstarch, Add in water to form slurry
• 1-2 Eggs, Beaten

GARNISH

• 5g Fried Shallots
• Spring Coriander

INSTRUCTIONS

1. Cook Kinmemai Better White rice and set aside to keep warm.
2. Prepare the seafood and Chye Sim.
3. Heat up wok with oil, add in chopped garlic to cook till light golden brown.
4. Add in seafood and seasonings (oyster sauce, light soya sauce, dark soya sauce, pepper, chicken stock and sesame oil).
5. Taste. Thicken with cornstarch. Turn off the fire, add in beaten eggs.
6. Transfer white rice to serving plate. Add in seafood gravy.
7. Garnish with fried shallots and coriander.

INGREDIENTS

INSTRUCTIONS

1. Cook Kinmemai Better Brown and chill in fridge (after cooked).
2. Mix shallot, dried shrimps, prawn meat, chestnut, spring onion, carrot to the minced pork in a mixing bowl. Mix well.
3. Marinate the mixture of ingredients with light soya sauce, five spice powder, white pepper powder, egg and plain flour. Mix well, cover with cling wrap and leave in the chiller for 20min.
4. Place the beancurd skin neatly on the chopping board.
5. Use a clean damp cloth and wipe the beancurd skin gently.
6. Place the marinated meat filling in the lower half of the beancurd skin leaving a small gap at the bottom and at the side.
7. Fold the side over the meat filling, cooked Kinmemai Better Brown rice and roll the meat tightly and firm. Secure the remining corner with egg white.
8. Prepare a steamer lined with parchment paper. Arrange the Ngor Hiang neatly and do not touch one another.
9. Steam for 10 minutes and cool down completely.
10. Prepare wok and add oil for deep frying. Temperature at 170 ̊C.
11. Dust the ngor hiang with plain flour.
12. Slowly place the Ngor Hiang in the oil and deep fry till golden brown.
13. Pat dry with paper towels and cut into sizes. Serve.

INGREDIENTS

Kinmemai Better White Coconut Rice

500g       Kinmemai Better White

250g       coconut cream

250g       water

1pc          lemon grass

2pcs        pandan leaves

½ tsp       salt

Spicy Dried Shrimp

125g       dried shrimps, soaked in water

100g       shallots

10pc       red chili big

3 pcs       chili padi

1tbsp     brown sugar

3pcs        garlic

Pinch     salt

100g       cooking oil

Poached Quail  Egg

5 nos      fresh quail eggs

1tsp        salt

1ltr          water

Plastic Cling wrap for poaching the egg

Pickled Cucumber

2 nos      Japanese Cucumber, de-seed

300ml   water

150g       sugar

150g       vinegar

Crispy Silver Fish

50g          dried silver bait

Oil for deep frying

INSTRUCTIONS

1.Kinmemai Better White Coconut Rice

Soaked Kinmemai Better White rice for 10 minutes . Rinse the rice once and mixed everything together . Steamed till cooked or about 45 minutes.

2.Spicy Dried Shrimp

Pound the dried shrimps till broken.

Blend shallots, garlic and chili together till fine paste.

Fry the paste with oil in a wok over medium heat till fragrant and add shrimps . Fry till the mixture turned darker. Add seasoning and set aside.

 3. Preparation for Poached Quail Egg

Place the plastic film on a rice bowl . Cracked the egg into the bowl and tied up into the shape of a ball-like. Repeat the same for the rest of the rest for the eggs. Place into a pot of simmering hot water for 3-4 minutes. Removed and set aside for later used.

4.Preparation for Crispy Silver Fish

Fry the silver baits over high heat till crispy ( 15 seconds )

5.Garnish

Place the cooked coconut rice and spicy dried shrimp  in a large mixing bowl . Mixed well.

To assemble- Place the Nasi Lemak on the centre of a plate ( optional with banana leaf ) and topped with poached quail egg, pickled Cucumber , crispy silver baits fish, coriander leafs and honey tomatoes small wedges.

Garnish the sambal chili around the side of the rice .

INGREDIENTS

(4 portions)

• 200g Kinmemai Better Brown Rice
• 2pc Large fresh lotus leaves
• 1 litre Oil
• 100g Shallot
• 20g Garlic
• 100g Chicken boneless
• 4 Dried scallops
• 1 Chinese sausage
• 10g Spring onion

Seasonings:

• 15g Oyster sauce
• 10g Dark soya sauce
• 15g Light soya sauce
• 2g Sugar
• 2g Pepper
• 5g Sesame oil
• 1-2 Strings

INSTRUCTIONS

1. Cook 200g Kinmemai Better Brown rice with 210g water.
2. Remove chicken(boneless) skin, cut into dice and marinate lightly with soya sauce, Oyster sauce, dark soya sauce, pepper, sugar, sesame oil, cornstarch and oil.
3. Pre-cook Chicken with oil till cook.
4. Steam and shred Dried scallops.
5. Soak Dried Chinese black mushroom in hot water, trim the stem and cut into dice.
6. Steam and shred dried scallops.
7. Blanch Chinese sausage in water, remove skin cut into dice.
8. Wash spring onion, cut into dice for garnish.
9. Blanch the lotus leaves in water, refresh, drain dry and brush its internal surface with oil.
10. Heat up wok and add oil, blanch the chicken over medium heat. Drain and set aside. Pour away the oil.
11. Heat up the wok, add a bit of oil, rice and stir fry for a while.
12. Add seasonings: pepper, sugar, oyster sauce, light soya sauce, dark soya sauce and sesame oil.
13. Add in blanched chicken, sausage, Chinese black mushroom and shredded scallops.
14. Mix the rice thoroughly. Taste.
15. Line a medium-size soup bowl* with the lotus leaves, grease the center with oil. Scoop the mixed rice into bowl.
16. Pull up the side of the lotus leaves and tie into a ball with strings. Place the lotus leaf parcel to steam for 45 minutes to 1 hour.
17. After steamed, transfer the rice to serving plate. Cut open the top of the parcel with a pair of scissors just before serving.
18. Sprinkle cut spring onion as garnish.

*The soup bowl is used as a mold to get the round shape. Any shape/size bowl can be used.

INGREDIENTS

(4 portions)

• 400g Kinmemai brown rice 600ml water
• 1 tbsp flour
• 2 boneless chicken thighs
• 2 tbsp sake
• ½ tsp kosher salt
• ⅛ tsp cracked black pepper
• 2 eggs
• 50g all-purpose flour
• 50g panko
• 2 sheets of Nori
• 5 tbsp katsu sauce
• 4 leaves of lettuce
• 1 tomato (cut into slices)
• 1 tsp sesame oil
• 1 tsp soya sauce
• 1 packet furikake
• Oil for deep frying

INSTRUCTIONS

1. Cook 400g Kinmemai as per cooking instruction. Do not wash the rice.
2. Cut 2 chicken thighs into 2. Transfer to a bowl.
3. Add in 2 tbsp sake, ½ tsp kosher salt and ⅛ tsp cracked black pepper.
4. Marinate it for 30 minutes.
5. Fluff up rice once its cooked, and mix in 1 tbsp all-purpose flour. Mix well.
6. Place a 9cm ring mould on a cling wrap.
7. Divide rice into 8 portions of 50g each.
8. Mould and compress 1 portion of the rice. Remove ring mould and wrap rice.
9. Chill in the fridge until ready to cook.
10. Prepare breading station with 3 plates.
11. Place 50g all-purpose flour into one plate.
12. Beat 2 eggs into the second plate.
13. Place 50g panko into the third plate. Season with a dash of salt and pepper.
14. Coat each piece of chicken thighs with flour, shake off the excess.
15. Dip into the beaten egg.
16. And last, coat it with the breadcrumb mixture. Deep fry chicken on medium heat until golden brown.
17. Remove and set aside on a rack.
18. Cut Nori sheets into 8-9cm rounds. Set aside.
19. Remove cling wrap from the rice patties. Stick the Nori rounds on one side of the rice patties.
20. Heat a pan on medium heat and sear the rice patties Nori side down first. Lightly brush the top with sesame oil followed by soya sauce. Sear both sides until crisp. Be gentle with it as not to fall apart.
21. Place 1 rice patty with Nori side facing up.
22. Place green coral lettuce followed by a slice of tomato.
23. Top with chicken katsu.
24. Drizzle with Katsu sauce
25. Sprinkle furikake on it.
26. Top with a rice patty, with Nori side down.
27. Garnish with more furikake.

INGREDIENTS

(4 portions)

• 4 cups Kinmemai Better Brown™
• 250g Boneless beef
• 3 Potatoes
• 1 Onion
• 1 Carrot
• 1 Clove garlic
• 1 tbsp. Vegetable oil
• 4 cups Chicken broth
• 110g Japanese curry roux
• 1 tbsp. Ketchup
• 1 tbsp. Soya sauce

INSTRUCTIONS

1. Take 2 tbsp. oil, diced garlic, onions in wedges and sauté over medium heat till translucent in a large pot.
2. Peel and cut carrots and potatoes in rolling wedges.
3. Add and mix diced beef, carrot and potatoes into pot.
4. Add the chicken broth.
5. Bring the stock to boil, skimming the scrum and fat from the surface of the stock.
6. Simmer uncovered for 20 minutes, stirring occasionally.
7. When the potatoes are ready, add curry roux. Use a ladle, slowly dissolving the roux with a wooden spoon or chopsticks.
8. Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally until the curry becomes thick.
9. Serve curry with Kinmemai Better Brown™ on the side.

INGREDIENTS

(6-8 portions)

• 2 cups Kinmemai Better White™
• 10 cups Water and chicken or prawn stock, (use more if watery gruel is preferred)
• 2 Cakes of Tau Kwa (firmed bean curd cake), cut into strips
• 300g Peeled small prawns
• 1 tbsp. Tau Cheow (soya bean paste)
• 1 tsp. Chopped garlic
• 1 tsp. Light soya sauce
• Pepper

GARNISHES

• Fried chopped garlic, available bottled
• Fresh coriander leaves
• Chili paste, optional

INSTRUCTIONS

1. Soak Better White™ rice for half an hour.
2. Heat 2 tbsp. oil in a wok and fry tau kwa strips till golden. Place on kitchen paper to drain, and leave aside.
3. Heat 1 tsp. of oil in a pan to soften chopped garlic and soya bean paste. Add stock.
4. Drain soaked rice and add to pot. Add water to make up 10 cups, then bring to boil. Turn down fire and continue to simmer till rice grains are soft.
5. Once rice is softened, add the peeled prawns and tau kwa strips and bring back to boil. Season with pepper. Add soya sauce, if preferred, to taste.
6. Ladle porridge into small bowls, and garnish with fried garlic and fresh coriander leaves. Serve with chilli paste on the side.

INGREDIENTS

(6-8 portions)

• 1 kg Butternut pumpkin
• 4 cups Kinmemai Better White™
• 1 tbsp. Oil
• 1 Onion, chopped
• 3 tbsp. Bottled nonya sambal chili paste
• 1 cup Coconut milk
• Fresh kaffir lime leaves and cucumber (optional)

GARNISHES

• 6 Batang fish steaks
• 2 tbsp. Tamarind paste
• 1 tsp. Salt
• 1 tsp. Sugar

INSTRUCTIONS

1. Peel pumpkin, then cut into large cubes (to soften the pumpkin for easier cutting, microwave the whole fruit in the oven on high for 5 minutes).
2. Heat oil in a wok and fry onions. Add the bottled sambal, then stir in rice, making sure all the grains are coated with the spice.
3. Transfer rice mixture to a rice cooker, then add 4 cups of water and cook till tender. When rice is dry, add pumpkin pieces and complete the rice cooking cycle.
4. After rice is cooked, add coconut milk, stirring gently. Leave rice covered for 10 minutes to absorb the coconut flavour.
5. Prepare tamarind fish. Mix  tamarind paste, salt and sugar, and rub into the fish steaks.
6. Cover and leave to marinate for at least an hour (overnight for best results) in the fridge.
7. When rice is ready, heat grill pan.
8. Coat prepared fish slices with a little vegetable oil. Place fish on heated pan for just 3-5 minutes on either side, cook till seared.
9. Plate rice on a large platter, topped with grilled fish and garnished with fresh kaffir lime leaves and cucumber. Serve.

INGREDIENTS

(8-10 portions)

• 5 cups Kinmemai Better White™, uncooked
• 6 cups Water
• 500g Minced chicken
• 4 Cloves of garlic, chopped
• 1 250g bottle of black olive paste
• 1-2 tsps. Fish sauce
• White pepper

GARNISHES

• 1 cup Peanut, roasted
• 5-6 Fresh basil leaves
• 2 Fresh red chillies, sliced
• 1 Thin-skinned large lime, diced finely

INSTRUCTIONS

1. Cook Better White™ rice with water in a rice cooker till dry and fluffy. While rice is cooking, prepare the garnishes.
2. Pour out two tablespoons of oil from the bottle of olive paste and heat in a wok.
3. Sauté chopped garlic in the oil till fragrant, then add the rest of the the olive paste.
4. Add the meat, fish sauce and lots of white pepper. Cook over high heat, tossing well. Leave aside.
5. Dish out cooked rice onto a platter. Top with olive-meat mixture.
6. Garnish with nuts, chillies, diced lime and basil leaves.
7. Toss rice and garnishing together, coating all the rice in the oil. Serve.

INGREDIENTS

(2-3 portions)

• 200g Kinmemai Better Brown™, cooked
• 150g Winged Beans
• 50g Red Chilli
• 15g Garlic
• 2g Belachan
• 20g Shallots
• 20g Onions
• 30g Lime Juice
• 2g Sugar
• 3g Fish Sauce
• 5g Coriander, stems and leaves separated
• 1g Chilli Padi (optional), deseeded and lightly mashed
• 10g Dried Shrimps
• 4g Ginger Flower, finely chopped
• 2g Toasted Grated Coconut

INSTRUCTIONS

1. Toast grated coconut over a low fire in a non-stick pan until dry and golden brown.
2. Wash and dry winged beans. Slice thinly and blanch lightly before shocking them in ice. Drain dry then set aside.
3. Peel, wash, and dry chillies, shallots and onions. Deseed chillies and slice onions thinly.
4. Toast belachan in a pan until fragrant.
5. Blend chillies, shallots, garlic, onions, lime juice, fish sauce and toasted belachan into a paste.
6. Mix winged beans and sliced onions, ginger flowers, coriander stems and dried shrimps.
7. Mix in brown rice.
8. Garnish with coriander leaves, smashed chillies and coconut gratings.

INGREDIENTS

(2 portions)

• 140g Kinmemai Better White™
• 30g Pandan Leaf, washed then dried and tied in a knot
• 120g Chicken Stock
• 6g Chicken Powder
• 80g Fresh Coconut Milk
• 15g Shallots
• 1 stalk Lemongrass
• 15g Garlic

INSTRUCTIONS

1. Wash lemongrass, and peel shallots and garlic.
2. Lightly smash all three separately, then lightly fry them separately until slightly fragrant, then set aside.
3. Mix rice, coconut milk, water, chicken powder and salt well in a tray.
4. Place pandan leaf knot on the rice, and steam it for 40 minutes
5. Cool rice, loosening it with a fork before serving.

INGREDIENTS

(2-3 portions)

• 300g Kinmemai Better Brown™, cooked
• 30g Olive Oil
• 150g Chicken Upper Thigh, diced
• 100g Pumpkin
• 50g Celery
• 20g Carrot
• 10g Garlic, finely chopped
• 10g Spring Onion, cut in rings
• 1g Salted Black Bean
• 2g Light Soya Sauce
• 2 Eggs, beaten smooth

INSTRUCTIONS

1. Wash and dice pumpkin, celery and carrots, then lightly blanch them in boiling water. Drain and set aside.
2. Heat olive oil in a wok, and fry garlic until fragrant.
3. Add beaten eggs and stir-fry before adding diced chicken. Fry until cooked.
4. Add pumpkin, celery and carrot dices as you continue frying.
5. Add in brown rice and salted black bean last.
6. Season with light soya sauce, white pepper and spring onion.

INGREDIENTS

(3-4 portions)

• 250g Kinmemai Better Brown™, soaked 30 mins
• 200g Glutinous Rice, soaked 1 hour
• 30g Dried Longans, soaked 10 min
• 30g Dried Lilies, soaked 1 hour
• 30g Lotus Seeds, soaked 1 hour
• 5g Dang Shen, soaked 10 min
• 10g Peanuts, soaked 1 hour
• 5g Wolfberry, soaked 10 min
• 5 Red Dates, soaked 10 min
• 5g Huai Shan, soaked 10 min
• 30g Red Bean Paste
• 500g Water
• 15g Sugar
• 10g Cooking Oil

INSTRUCTIONS

1. Boil the dried lilies, lotus seeds, dang shen, red dates, huai shan, wolfberry lonyan gan and peanuts with sugar.
2. After boiling, strain and separate the herb water and ingredients, setting both aside.
3. Steam both the brown rice and glutinous rice with the herb water until it’s soft, or for 1.5 hours.
4. Rub the insides of a clean bowl with cooking oil, then gather the herbs you boiled earlier in it. These are the fillings.
5. Cover the fillings with a scoop of rice, then press firmly.
6. Spread a layer of red bean paste over the cooked rice, followed by another layer of cooked rice. Press firmly again.
7. Experiment with different layering combinations with your fillings and rice!
8. Once you have filled the bowl, cover your creation with cling wrap, and steam it for another 20 minutes.
9. Turn the bowl over on a plate, and remove the bowl to serve your perfectly shaped Ba Bao Rice.