Ingredients
Chicken:
12cm ginger, peeled and crushed
2 stalks lemongrass
5 garlic cloves, crushed
1 tbsp rock sugar
Salt to taste
1 chicken (preferably a capon)

Rice:
2 tbsp sesame oil
2 tbsp chicken fat
4 tbsp garlic, minced
4 tbsp ginger, minced
6 tbsp shallot, minced
3 cups Heavenly White or Brown Rice (wash, soak for 15 minutes, then drain)
3 pandan leaves, tied in a knot
4 cups chicken stock

Chilli Sauce:
5 red chillies
2 garlic cloves
2 tbsp lime juice
2 tbsp white vinegar
1 tbsp sugar
Salt and pepper to taste

Method
For the chicken:
Place all the ingredients, except for the chicken, into a pot just large enough to hold it snugly. Bring to the boil then gently lower the chicken in.
Cover the pot with a tight-fitting lid, and switch off the heat. Allow the chicken to steep for 45 minutes, without lifting the lid to see how it is going.
Lift out the chicken, rinse and dry with paper towels. When cool, cut into bite-sized pieces and serve with chilli sauce.

For the rice:
Heat the oil and chicken fat in a wok over medium heat. Add the garlic, ginger, and shallot, and cook until softened, about 2 minutes. Stir in the drained rice and pandan leaves. Sauté until the edges of the rice begin to turn translucent, about 3 minutes.
Transfer the rice mixture into an electric rice cooker, and cook for 20 minutes, Fluff the rice with a fork and discard the pandan leaves.

Chilli Sauce:
Process all the ingredients in a food processor until finely chopped (not smooth), about 8 pulses. Season with salt and pepper to taste.

Ingredients:
3 cups water
80g pork bone
1 cup Heavenly Rice
A pinch of salt
Condiments
50g century egg, chopped
50g crispy vermicelli
50g doughstick, sliced
30g spring onion, sliced
20g red chilli, sliced
10g Tianjin preserved vegetable (dong cai)

Method:
1. In a pot, place the water and pork bone. Bring to a boil then add the Heavenly Rice.
2. Simmer until cooked, about 35 minutes. Discard the bone.
3. Pour the rice mixture into a blender and process for 10 seconds.
4. Return the blended rice mixture to the pot and bring to a boil. If necessary, add a little cornflour to thicken.
5. Serve with the condiments.

Time: 45 min
Serves 4
Recipe by John See

Ingredients
80g tiger prawns, shelled
2 tsp Cajun spice seasoning
1 tsp olive oil
1/2 cup avocado flesh, diced and sprinkled with lime juice
1 cup cooked Heavenly Rice

Garnishes
20g orange wedges
20g mesclun leaves

Method
1. Season the prawns with the Cajun spice.
2. In a non-stick pan, heat the oil and cook the prawns over high heat for
2 minutes. Set aside.
3. Scoop the avocado into a ring mould, pressing it down lightly. Follow
with a layer of rice then the prawns. Remove the mould.
4. Garnish and serve.

TIME: 20 minutes
Serves 2
Recipe by John See

Ingredients
1 cup cooked Heavenly Rice
5g fresh flat-leaf parsley, chopped
5g fresh chervil, chopped
35ml white wine
15g shallots, chopped
2 tbsp Pommery mustard
1/2 cup double cream
15g butter
1/2 tsp ground coriander seeds
100g threadfin fillet
Salt, pepper and sugar to taste

Method
1. Mix the cooked Heavenly Rice with the fresh herbs thoroughly. Set aside.
2. In a pan, bring the white wine and shallots to a boil. Simmer until the wine is reduced by half.
3. Add in the mustard, cream, butter and coriander. When the sauce is simmering, add the fish and cook for 2 minutes on each side. Adjust seasoning to taste.
4. Serve the fish with the herbed rice.

TIME: 25 minutes
Serves 2
Recipe by John See

Ingredients
2 tsp extra virgin olive oil
1 tbsp garlic, minced
30g white onion, diced
30g carrot, diced
30g celery, diced
30g tomato, seeded and diced
50g cooked Heavenly Rice
1/2 cup red wine
1 cup tomato juice
1 cup chicken stock
Salt, pepper and sugar to taste

Garnish
1 stalk celery leaves

Method
1. In a medium pot, heat the oil. Fry the garlic and onion until fragrant.
2. Add the carrot and celery, and fry for another 3 minutes.
3. Add the rest of the ingredients, bring to a boil then reduce to a simmer
and cook for 5 minutes.
4. Season with salt, pepper and sugar. Garnish with celery leaves.

Ingredients:
4 dried bean curd skins (fu pei), about 20cm square each
Vegetable oil for deep-frying

Filling:
1 cup cooked Heavenly Brown Rice, preferably 1 day old
3 tbsp water chestnuts, chopped
2 tbsp celery, chopped
2 tbsp coriander leaves, chopped
1 tbsp sesame oil
2 tbsp sesame seeds, toasted
2 tbsp light soy sauce
3 tbsp oyster sauce
2 tbsp olive oil
1 tbsp chilli bean sauce (dou ban jiang)

Method:
1. Mix all the ingredients for the filling together.
2. Divide the filling into 4. Spread out a square of bean curd sking and place the filling lengthwise on it. Wrap and roll up like a spring roll. Seal edges with a little beaten egg white.
3. Heat oil for deep-frying until hot. Fry bean curd rolls until golden brown. Drain and serve with additional chilli bean sauce.

Time: 30 minutes
Serves 4
Recipe by John See

Method:
1cup cooked Heavenly Brown Rice
1tsp deep-fried garlic
1tbsp shallots, finely sliced
1tbsp sesame oil
1tbsp light soy sauce
1 egg tofu, cubed
40g peeled water chestnuts, sliced
1 yellow cucumber, peeled, halved and hollowed
500ml chicken stock

Garnish:
5g coriander leaves

Method:
1. Gently mix all the ingredients together, except for the cucumber and stock.
2. Spoon this mixture into the hollowed out cucumber halves.
3. In a small saucepan, pour in the chicken stock. Carefully place the stuffed cucumbers into the stock. The stock should come up to the top of the cucumber, but not overflow into it. Simmer for 7 minutes, or until the cucumber is tender.
4. Remove from the stock. Garnish with coriander leaves and serve.

Time: 15 minutes
Serves: 2
Recipe by John See

Ingredients:
30g canned lotus seeds
30g canned ginkgo nuts
30g red dates
15g maraschino cherries
15g almond slivers
1/4 cup syrup
1 cup cooked Heavenly Rice

Method:
1. Mix all the ingredients together, except for the rice.
2. Spoon the mixture into a mould and flatten the surface.
3. Top with Heavenly Rice, gently pressing the rice into the fruit.
4. To serve, invert the pudding onto a plate.

Serves 2
Time: 10 min
Recipe by John See

Ingredients:

Method:

1. Wash and dry the pig’s trotter. Quickly blanch in boiling water.
2. Heat the oil over medium-high heat in a pot. Add the onion and cook until softened. Stir in the garlic and fry until fragrant. Add the sugar and cook until caramelised.
3. Stir in the remaining ingredients. Nestle the pork into the pot.
4. Bring the mixture to a boil and simmer for 20 minutes or until tender.
5. Serve with plenty of cooked Heavenly Brown Rice.

Time: 30 min – 2 hours (depending on how tender you like the meat)
Serves 2
Recipe by John See

Ingredients:
4 x 30g Portobello mushrooms
Stuffing
30g ham, cut into strips
30g yam bean (bung kwang), cut into strips
30g carrot, cut into strips
1/2 cup readymade tomato sauce
1 cup cooked Heavenly Rice
60g cheese, cubed
A pinch of paprika

Method:
1. Carefully layer the ham, yam bean, carrot, tomato sauce, Heavenly Rice and cheese over the mushrooms. Sprinkle with paprika.
2. Bake the stuffed mushrooms in an oven preheated to 160oC for 10 minutes.

Serves 2
Time: 15 min
Recipe by John See