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為您介紹金芽米
— 全球首種
健康為先、
毋須清洗的優質日本米

限量發售
至尊金芽米
全球首款由工匠人手逐一挑選的
日本免洗米
了解金芽米
金芽米
食譜
查看金芽米營養食譜

專門為健康生活研製

來自日本的金芽米是一種與別不同的優質特產米。它透過已獲專利的金芽米工序生產，讓柔軟的米粒在味道及營養方面均有所提升，滿足一眾食家和注重營養的人士。

獲多位頂尖食家一致好評

金芽去蠟白米（Kinmemai Better White™）有淡淡的牛油香及堅果香，質感濕潤、綿滑，質感更勝傳統白米。

不喜歡糙米硬而耐嚼的質感？全賴專利去蠟工序，金芽去蠟糙米（Kinmemai Better Brown™）於烹調時吸收較多水份，帶來您在傳統糙米中從未感受過的輕柔、軟綿質感。

均衡飲食　支撐您活躍好動的都市生活

與傳統糙米一樣，金芽去蠟糙米營養豐富，富有多種維他命，且容易消化。經去除穀粒堅硬的外圍蠟層後，金芽去蠟糙米比傳統糙米更淺色，而您的消化系統亦可更易消化米飯，避免了進食傳統糙米後常見的胃氣、胃脹及胃痙攣等不適的情況。

極豐富營養價值

傳統精米工序往往去除部份最具營養價值的成份，但金芽去蠟糙米卻不一樣。其輕柔、精準的打磨工序保留了部份最有益的成份。保留米粒更多的部份，如米糠，令其營養價值遠比傳統白米高。

金芽去蠟白米金芽去蠟糙米

與傳統的白米相比

7x
倍維他命B1
1.8x
倍維他命B6
1.4x
倍葉酸
1.8x
倍膳食纖維
6x
脂多糖
17%
少卡路里
14%
少糖

與傳統的白米相比

4.5x
倍維他命B1
14x
倍維他命E
7x
倍膳食纖維
30%
少卡路里
32%
少糖

*脂多糖 (lipopolysaccharides，LPS) 為一種天然的免疫力增強劑，有助提升免疫力，預防癌症、感冒及其他傳染病。

每 100 克米的卡路里比較　

17 %
少卡路里
金芽去蠟白米
30 %
少卡路里
金芽去蠟糙米

符合環保原則 毋須清洗！

金芽去蠟白米及金芽去蠟糙米經潔淨打磨，免卻繁複的洗米程序，大大減少浪費食水。

準備功夫簡易快捷

兩種金芽米的準備功夫簡易快捷，烹調時間只需 20 分鐘。當您沒太多時間準備晚餐時，金芽米絕對是您的不二之選！

 

毋須清洗

適合配搭任何菜式

金芽去蠟白米及金芽去蠟糙米美味可口，營養豐富，不但能取代壽司飯，更適合用來在家烹調各色各樣的異國美食，例如：意大利飯、西班牙海鮮飯、印度香飯及手抓飯等。其飯粒順滑均勻，讓食油輕易覆蓋，用作炒飯亦是不錯的選擇。

金芽米的秘密 —
以減為加

金芽米專利精米技術

利用東洋大米株式會社創新的磨米機器，在金芽米精米過程中只去除穀粒難以消化的蠟層。

金芽去蠟糙米

日本創製的美味及營養

金芽去蠟糙米不僅擁有粟子般的色澤及糙米的營養價值，其鬆軟的口感亦令人無法抗拒。與傳統糙米相比，金芽去蠟糙米亦更易於消化，烹調時間亦大大縮短。

金芽去蠟白米

日本創製的美味及營養

金芽去蠟白米的外觀與傳統白米一樣，且擁有其容易消化及快速煮熟的特質，但其優點更勝傳統白米。它不但擁有牛油香及堅果香，口質濕潤、綿滑，而且營養價值遠超傳統白米。

金芽米結合了傳統白米及糙米的優點：保留了米糠層、亞糊粉層及胚芽，既使其營養價值與傳統糙米一樣豐富，更令它擁有傳統白米的鬆軟，毋須清洗之餘，也易於消化。

製作金芽去蠟白米時，我們只去除米糠層及糠蠟層，而營養豐富的亞糊粉層及胚芽則被保留。

金芽米結合了傳統白米及糙米的優點：保留了米糠層、亞糊粉層及胚芽，既使其營養價值與傳統糙米一樣豐富，更令它擁有傳統白米的鬆軟，毋須清洗之餘，也易於消化。

製作金芽去蠟白米時，我們只去除米糠層及糠蠟層，而營養豐富的亞糊粉層及胚芽則被保留。

使用爐灶烹調

使用爐灶烹調

金芽去蠟白米及金芽去蠟糙米在烹調前均毋須清洗，事半功倍。

烹調方法

金芽去蠟白米

為每量杯米（150 克）加入 250cc 水。
為達至最佳口感，建議先將米浸泡 30 分鐘（非必須）。
加熱至水沸。
蓋上鍋蓋，繼續以大火加熱 8 分鐘。
然後調至低火，慢煮 12 分鐘。
調至大火再煮 30 秒，然後將鍋移離爐火。
待 20 分鐘後打開鍋蓋，即可享用。

金芽去蠟糙米

量取米和水，比例為 1 : 1 ½。
為達至最佳口感，建議將米浸泡 60 分鐘（非必須）。
加熱至水沸。
蓋上鍋蓋，繼續以大火加熱 8 分鐘。
然後調至低火，慢煮 12 分鐘。
調至大火再煮 30 秒，然後將鍋移離爐火。
待 20 分鐘後打開鍋蓋，即可享用。

以電飯鍋烹調

以電飯鍋烹調

金芽去蠟白米及金芽去蠟糙米在烹調前均毋須清洗，事半功倍。

烹調方法

金芽去蠟白米

依照電飯煲內白米用的水位線加水，然後再為每一量杯白米額外加入 30 cc 至 45cc 水。
建議只使用電飯煲的 60% 容量，以免水溢出。
為達至最佳口感，建議先將米浸泡 30 分鐘（非必須）。
選擇白飯模式。
煮熟後等待 10 分鐘即可享用。

金芽去蠟糙米

量取米和水，比例為 1 : 1 ½。
建議只使用電飯煲的 60% 容量，以免水溢出。
為達至最佳口感，建議將米浸泡 60 分鐘（非必須）。
選擇白飯模式。
煮熟後等待 10 分鐘即可享用。

專賣店名單

亞洲

澳洲布里斯本

澳洲黃金海岸

澳洲墨爾本

澳洲珀斯

澳洲悉尼

香港香港島

香港九龍

New Territories, Hong Kong

Online, Hong Kong

North, Singapore

South, Singapore

East, Singapore

West, Singapore

Central, Singapore

Online, Singapore

美國

加州

康乃狄克州

夏威夷

馬里蘭州

紐約

新澤西州

德克薩斯州

華盛頓哥倫比亞特區

歐洲

法國巴黎

英國倫敦

西班牙

Hainanese Stuffed Chicken Rice Balls recipe

Hainanese Stuffed Chicken Rice Balls

材料

  • 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

烹調方法

  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

Aloo Masala Thosai With Chicken Curry recipe

Aloo Masala Thosai With Chicken Curry

材料

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

烹調方法

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

Truffle Fried Rice Roll recipe

Truffle Fried Rice Roll

材料

  • 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

烹調方法

  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

Sambal Buah Keluak Fried Rice recipe

Sambal Buah Keluak Fried Rice

Servings: 4 pax

Cooking Time: 30 minutes

材料

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
  • 雞蛋 2 隻
  • 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

烹調方法

  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.

Kinoko Gohan recipe

Kinoko Gohan

Servings: 4
材料

  • 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
  • 鹽 適量

烹調方法

  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.

Kueh Salat recipe

Kueh Salat

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

  • 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

烹調方法

  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.

Decorative Bento recipe

Decorative Bento

Servings: 1
Cooking Time: 1 hour
材料

  • 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

烹調方法

    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.

Vegetarian Chicken Rice recipe

Vegetarian Chicken Rice

Servings: 4

Cooking Time: 1 hour 30 minutes

材料

  • 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.

Christmas Rice Pudding recipe

Christmas Rice Pudding

材料

  • 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.

Omurice recipe

Omurice

Servings: 4
Cooking Time: 1 hour

材料

  • 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.

Thunder Tea Rice recipe

Thunder Tea Rice

Servings: 4
Cooking Time: 1 hour

材料

  • 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)

烹調方法

  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.

Chicken Porridge (for weaning food) recipe

Chicken Porridge (for weaning food)

(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.

烹調方法

  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.

 

Spicy Mayo Salmon Poke recipe

Spicy Mayo Salmon Poke

材料

  • 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
SPICY MAYO SAUCE
  • 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)
Servings: 2
Cooking Time: 45 minutes

烹調方法

  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.

Kale Rice Bowl recipe

Kale Rice Bowl

材料

  • 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
  • 胡椒
  • Better Brown™ rice and Sriracha, for serving

(Serving  4)

烹調方法

  1. 用電飯煲的糙米設定，將糙米煮至乾身鬆軟。煮飯的過程中預備菜式。
  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.

紅酒燴雜菌

紅酒燴雜菌

材料

  • 4杯 (600克) 金芽去蠟糙米飯
  • 4 ½杯 (900毫升) 水
  • 紅蔥頭15粒
  • 乾牛肝菌 40克
  • 大啡菇 8隻
  • 鮮冬菇 200克
  • 蘑菇 300克
  • 無鹽牛油 30克
  • 橄欖油 適量
  • 甘筍（去皮切片）2條
  • 蒜頭（切蓉） 4辦
  • 洋蔥（切粒）1個
  • 茄膏 3湯匙
  • 中筋麵粉 3 湯匙
  • 月桂葉 2片
  • 新鮮百里香 6 束
  • 新鮮迷迭香 3 根
  • 紅酒 500毫升
  • 蔬菜高湯 500毫升
  • 豉油 2湯匙
  • 鹽 適量
  • 糖 適量
  • 黑胡椒 適量
  • 番茜（切碎） 1小束

(6-8人份量)

烹調方法

  1. 用電飯煲的糙米設定，將糙米煮至乾身鬆軟。煮飯的過程中預備菜式。
  2. 將紅蔥頭去衣，盡量將紅蔥頭保持原粒，洗淨備用。
  3. 牛肝菌用熱水浸至軟身備用。用濕廚房紙抹凈其他雜菌及厚切。
  4. 準備一個厚底深鍋，用中火燒熱一半牛油和少許橄欖油，放入雜菌炒至金黃色，取出備用。
  5. 加入餘下的牛油和少許橄欖油，將紅蔥頭、甘筍片及洋蔥粒炒約10分鐘，至開始軟身。
  6. 加入蒜蓉及茄膏炒勻，煮2分鐘。
  7. 加入麵粉拌勻，加入百里香、迷迭香及月桂葉煮1分鐘。
  8. 倒入紅酒，攪拌並將鍋底的焦刮起。煮至微滾後再煮2分鐘，加入牛肝菌及浸牛肝菌的水煮5分鐘，至部分酒精揮發。
  9. 加入蔬菜高湯、豉油及雜菌炒勻。
  10. 煮滾後，蓋上鍋蓋用中低火燉30-40 分鐘，或至蔬菜及雜菇軟身。
  11. 加入鹽、糖及黑胡椒調味。
  12. 將煮好的燴雜菇灑上番茜碎，配以金芽去蠟糙米享用。

Durian Rice Ice Cream recipe

Durian Rice Ice Cream

材料

  • 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

 

烹調方法

  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.

大蝦冬菇煲仔飯

大蝦冬菇煲仔飯

材料

  • 金芽去蠟白米 1½ 杯 (225克)
  • 大蝦 6-8隻
  • 鮮冬菇 3隻
  • 蒜頭 3瓣
  • 蔥 2條
  • 1 3/4杯 (375毫升) 水

醃料

  • 鹽 1 茶匙
  • 白胡椒粉 1湯匙
  • 紹酒 1湯匙
  • 油 ½湯匙
  • 豉油4 湯匙
  • 砂糖 1 湯匙
  • 味醂 2 湯匙

(2-4人份量)

 

烹調方法

  1. 將蒜頭切蓉；鮮冬菇厚切；蔥切粒。
  2. 洗淨白米，放入沙鍋 (或瓦煲) 內，加入水浸15分鐘。
  3. 將大蝦剪去蝦腳和鬚，挑去蝦腸，洗淨及印乾。
  4. 蝦加入醃料拌勻，醃20分鐘。
  5. 5. 白米用中高火煮1-2分鐘至水滾。轉中細火，蓋上鍋蓋煮8分鐘。
  6. 打開鍋蓋，讓蒸氣揮發，轉細火，蓋上鍋蓋煮10分鐘。
  7. 打開鍋蓋，將蝦和醃料汁放上飯面。放上鮮冬菇和灑上蒜蓉。
  8. 蓋上鍋蓋，再煮5分鐘或至飯乾身和蝦熟透。
  9. 轉大火，煮30秒至1分鐘，燒出飯焦。
  10. 熄火，將煲仔飯靜止10分鐘。
  11. 將煲仔飯豉油材料放入碗內拌勻，淋上飯面，灑上蔥粒，趁熱享用。

Rice Cutlet recipe

Rice Cutlet

材料

  • 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)

烹調方法

  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.

Claypot Rice recipe

Claypot Rice

材料

  • 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

 

烹調方法

  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.

Sinigang Siam Seafood Risotto recipe

Sinigang Siam Seafood Risotto

材料

  • 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)

烹調方法

  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!

南瓜木耳杞子雞粥

南瓜木耳杞子雞粥

 材料

  • 金芽去蠟糙米飯 2杯 (300克)
  • 水 15杯 (3000毫升)
  • 油 2湯匙
  • 鹽 ½湯匙
  • 鹽 ½湯匙
  • 黑木耳 3件
  • 杞子 30克
  • 雞 1隻或無骨雞髀肉3－4件
  • 鹽 適量
  • 白胡椒 適量
  • 蔥（切粒） 2條

醃料

  • 豉油 2湯匙
  • 紹酒 1湯匙
  • 糖 1茶匙
  • 鹽 ½匙
  • 白胡椒粉 ½茶匙
  • 薑（切絲）1片

 

 

(6-8人份量)

烹調方法

  1. 1. 將金芽去蠟糙米食洗淨， 用水浸1小時。隔水後，加入鹽及油拌勻醃30分鐘。
  2. 將南瓜去皮切粒；杞子浸洗20分鐘後瀝乾。黑木耳洗淨印乾切粒備用。
  3. 將雞切件，加入醃料拌勻醃20分鐘備用。
  4. 將3000毫升水煮滾，加入糙米及南瓜粒，用大火煮10分鐘，不時攪拌以防黏鍋底。
  5. 轉至中低火，蓋上鍋蓋煮30分鐘，每隔10分鐘攪拌一次以防黏鍋底。
  6. 打開鍋蓋，加入黑木耳粒、杞子及雞件。轉至中高火煮15分鐘直至雞肉熟透。
  7. 加入鹽及白胡椒粉調味。灑上蔥粒，即成。

Wee Fun – Kinmemai rice served with seafood gravy recipe

Wee Fun – Kinmemai rice served with seafood gravy

材料

  • 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

烹調方法

  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.

Brown Rice Ngor Hiang recipe

Brown Rice Ngor Hiang

材料

  • 100g Kinmemai Better Brown Rice
  • 40g Beancurd skin, cut in 3sheets into 36cm x 36cm
  • 300g Minced pork collar
  • 50g Shallot, chop coarsely
  • 15g Dried shrimps, toasted, chop coarsely
  • 100g Prawn meat, cut small dice
  • 50g Chestnut, chop coarsely
  • 20g Spring Onion, cut ring
  • 100g Carrot, cut small dice
  • 15g Light soya sauce
  • 5g Five spice powder
  • 2g White pepper powder
  • 1 Whole Egg
  • 1 Egg White, to secure skin
  • 15g Plain flour
  • 2000g Cooking oil
  • 5g Sesami oil

烹調方法

  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.

Nasi Lemak topped with Poached Quail Egg recipe

Nasi Lemak topped with Poached Quail Egg

材料

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

食用油，作油炸之用

 

烹調方法

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 .

Fried Rice Wrapped In Lotus Leaves recipe

Fried Rice Wrapped In Lotus Leaves

材料

（4人份量）

  • 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
  • 糖 2 克
  • 2g Pepper
  • 5g Sesame oil
  • 1-2 Strings

烹調方法

  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.

吉列雞扒飯堡食譜

吉列雞扒飯堡

點擊這裡 觀看視頻

材料

（4人份量）

  • 金芽去蠟糙米 400 克
  • 麵粉 1 湯匙
  • 去骨雞大腿 2 隻
  • 日本清酒 2 湯匙
  • 猶太鹽 ½ 茶匙
  • 黑胡椒碎 ½ 茶匙
  • 雞蛋 2 隻
  • 中筋麵粉 50 克
  • 麵包糠 50 克
  • 海苔 2 片
  • 吉列豬扒醬汁 5 湯匙
  • 生菜 4 片
  • 蕃茄 1 個，切片
  • 麻油 1 茶匙
  • 豉油 1 茶匙
  • 香松 1 包
  • 食用油，作油炸之用

烹調方法

  1. 按包裝上的指示烹調400克金芽去蠟糙米。切勿把米洗淨。
  2. 把雞大腿切成一半，放於碗內。
  3. 加入2湯匙日本清酒、½茶匙猶太鹽及½茶匙黑胡椒碎。
  4. 醃製30分鐘，備用。
  5. 金芽去蠟糙米煮熟後輕輕攪拌，加入1湯匙中筋麵粉。拌勻。
  6. 於桌上鋪上保鮮紙，再放置一個直徑 9cm 長的圓模。
  7. 把米飯分成8份，每份約重50克。
  8. 把分成小份的米飯逐一放進圓模內壓平。移走圓模，以保鮮紙包好飯餅。
  9. 飯餅放於雪櫃內，備用。
  10. 預備3隻湯碟。
  11. 將50克中筋麵粉放在第一隻湯碟內。
  12. 在第二隻碟內打2隻蛋。
  13. 將50克麵包糠放進第三隻湯碟內。加少許鹽及黑胡椒碎。
  14. 將雞大腿以麵粉覆蓋，弄走多餘的麵粉。
  15. 把雞大腿浸於蛋汁中。
  16. 最後，用麵包屑混合物塗上。 用中火將雞肉炸至金黃色。
  17. 完成後將雞大腿夾起，放於架上備用。
  18. 將海苔剪成直徑8至9厘米的圓形備用。
  19. 移走飯餅上的保鮮紙，將海苔貼於飯餅的其中一面。
  20. 將貼有海苔的一面放進平底鑊上，以中火煎香。飯餅向上的一面輕輕塗上麻油及豉油，再把飯餅的兩面香煎至脆身。翻動時要小心，以免飯餅鬆開。
  21. 把1片飯餅放於碟上，海苔的一面向上。
  22. 放上生菜及1片蕃茄。
  23. 然後放上吉列雞扒。
  24. 淋上吉列豬扒醬汁。
  25. 灑上香松。
  26. 再放上另1個飯團，海苔的一面向下。
  27. 最後灑上香松以作裝飾。

日式咖哩飯食譜

日式咖哩飯

材料

（4人份量）

  • 金芽去蠟糙米 4 量杯
  • 去骨牛肉 250 克
  • 馬鈴薯 3 個
  • 洋蔥 1 個
  • 紅蘿蔔 1 個
  • 蒜頭 1 瓣
  • 植物油 1 湯匙
  • 雞湯 4 量杯
  • 日式咖哩醬 110 克
  • 茄汁 1 湯匙
  • 醬油 1 湯匙

烹調方法

  1. 取 2 湯匙油，蒜頭切碎，洋蔥切塊，以中火在大鍋中略炒至半透明。
  2. 蘿蔔及馬鈴薯去皮切塊。
  3. 將已切粒的牛肉、蘿蔔及馬鈴薯加入鍋中拌勻。
  4. 加入雞湯。
  5. 將雞湯煮沸，撇去湯面的泡沫及油脂。
  6. 打開鍋蓋，慢火煮 20 分鐘，不時攪拌。
  7. 待馬鈴薯煮好，加入咖哩醬。使用大湯勺，以木匙或筷子慢慢攪拌至咖哩醬完全融入。
  8. 加入醬油及茄汁。打開鍋蓋，以低火烹煮並不時攪拌，直至咖哩變得稠濃。
  9. Serve curry with Kinmemai Better Brown™ on the side.

鮮蝦豆干粥食譜

鮮蝦豆干粥

This recipe is by bestselling cookbook author and veteran in the local food scene, Sylvia Tan. Originally a simple porridge made with leftover gravy from popiah parties, Budor Udang is now prepared as a dish in its own right. Despite the Malay name, this is very much a dish with Chinese origins.

材料

（6至8人份量）

  • 金芽去蠟白米 2 量杯
  • 加入水的雞湯或蝦湯 10 量杯（若偏好較稀口感，可加入更多水或湯）
  • 豆干 2 塊，切條
  • 去殼小蝦 300 克
  • 豆醬 1 湯匙
  • 蒜蓉 1 茶匙
  • 生抽 1 茶匙
  • 胡椒

伴碟

  • 炸蒜蓉，市面有瓶裝發售
  • 新鮮芫茜葉
  • 辣椒醬（視乎個人喜好）

烹調方法

  1. Soak Better White™ rice for half an hour.
  2. 在鑊中將2湯匙油加熱，將豆干條炒至金黃色。以廚房紙吸走油份，備用。
  3. 在平底鑊中將1茶匙油加熱，將蒜蓉與豆醬煮至軟身。加入清湯。
  4. 倒掉米水，將米加入鍋中。加入10量杯水，然後煮沸。將火調細，繼續煮至米粒變軟。
  5. 米粒變軟後，加入已去殼的蝦及豆干絲煮沸。加入胡椒調味。視乎個人喜好，可加入醬油增味。
  6. 以大湯勺將粥裝至小碗，以炸蒜蓉及新鮮芫茜葉灑面裝飾。配以辣椒醬食用。

南瓜椰漿飯食譜

南瓜椰漿飯

This recipe is by bestselling cookbook author and veteran in the local food scene, Sylvia Tan. This is Nasi Lemak with an anti-oxidant twist of pumpkin, with grilled tamarind fish to cut through the sweetness. Who says you can’t indulge and be health-conscious at the same time?

材料

（6至8人份量）

  • 胡桃南瓜 1 公斤
  • 金芽去蠟白米 4 量杯
  • 油 1 湯匙
  • 洋蔥 1 個，切碎
  • 娘惹三巴辣椒醬 3 湯匙
  • 椰奶 1 杯
  • 新鮮泰國青檸葉及青瓜（視乎個人喜好）

伴碟

  • 馬鮫魚扒 6 塊
  • 羅望子醬 2 湯匙
  • 鹽 1 茶匙
  • 糖 1 茶匙

烹調方法

  1. 南瓜去皮，切成大方粒（可將整個南瓜放入微波爐中以高溫加熱5分鐘，讓南瓜肉軟化，方便切粒）。
  2. 在鑊中將油加熱，炒洋蔥。加入三巴辣椒醬，再加入米攪拌，讓香料覆蓋每顆米粒。
  3. 將拌勻的飯倒進電飯煲內，加入4量杯水煮至軟熟。飯變乾後，加入南瓜塊，將飯煮熟。
  4. 飯煮熟後，加入椰奶，輕輕攪拌。蓋上鍋蓋等待10分鐘，讓飯吸收椰香。
  5. 準備羅望子魚。將羅望子醬、鹽及糖拌勻，揉搓至魚扒上。
  6. 蓋好並放置於冰箱至少一小時醃味（放置一整晚，效果更佳）。
  7. 準備米飯，然後加熱烤盤。
  8. 將醃好的魚塊抹上少許植物油，然後置於已加熱的烤盤上，每面煎約 3 至 5 分鐘，煮至微焦。
  9. 將椰漿飯置於大碟上，加上烤魚，以泰國青檸葉及青瓜作伴碟，即可享用。

泰式欖醬飯食譜

泰式欖醬飯

This recipe is by bestselling cookbook author and veteran in the local food scene, Sylvia Tan. This dish may very well be the reason why olives exist. Made with black olive paste, a unique Teochew condiment, this is a delightfully savoury Southeast Asian staple that may soon be a staple in your household.

材料

（8至10人份量）

  • 金芽去蠟白米 5 量杯
  • 水 6 量杯
  • 免治雞肉 500 克
  • 蒜頭 4 瓣，切碎
  • 250 克 黑橄欖醬1瓶
  • 魚露 1 至 2 茶匙
  • 白胡椒

伴碟

  • 烘烤花生 1 量杯
  • 新鮮羅勒葉 5 至 6 片
  • 新鮮紅辣椒 2 條，切小圈
  • 薄皮大青檸 1 個，切幼粒

烹調方法

  1. Cook Better White™ rice with water in a rice cooker till dry and fluffy. While rice is cooking, prepare the garnishes.
  2. 從瓶裝橄欖醬中倒出兩湯匙油，放在鑊中加熱。
  3. 將已切碎的蒜頭加入油中炒香，然後加入剩餘的橄欖醬。
  4. 加入雞肉、魚露及大量白胡椒。以大火加熱並拌勻，放於一旁備用。
  5. 將已煮熟的飯盛於碟上，再加上橄欖醬及雞肉拌製而成的材料加在米飯上。
  6. 以花生、辣椒、青檸粒及羅勒葉伴碟。
  7. 將飯與伴碟材料拌勻，讓油覆蓋飯粒，即可享用。

辣味四角豆糙米沙律食譜

辣味四角豆糙米沙律

This recipe is by Asian Culinary Institute lecturer, Chef Lawrence Toon. Conjure up the taste of Central Thailand in your kitchen with this salad.

材料

（2至3人份量）

  • 已煮熟的金芽去蠟糙米 200 克
  • 四角豆 150 克
  • 紅辣椒 50 克
  • 蒜頭 15 克
  • 馬拉盞 2 克
  • 紅蔥頭 20 克
  • 洋蔥 20 克
  • 青檸汁 30 克
  • 糖 2 克
  • 魚露 3 克
  • 芫茜 5 克，將莖與葉分開
  • 小辣椒 1 克（視乎個人喜好），去籽並稍為搗爛
  • 蝦乾 10 克
  • 薑花 4 克，切細碎
  • 烘烤過的椰絲 2 克

烹調方法

  1. 用易潔鑊以低火烘烤椰絲，直至椰絲變得乾身並呈金黃色。
  2. 將四角豆洗淨弄乾，切成薄片，稍焯一下，再用冰將其冷卻。瀝乾備用。
  3. 將辣椒、紅蔥頭及洋蔥去皮、洗淨弄乾，並將洋蔥切絲。
  4. 在平底鑊中將馬拉盞炒香。
  5. 將辣椒、紅蔥頭、蒜頭、洋蔥、青檸汁、魚露及炒香的馬拉盞混合成醬。
  6. 將四角豆和洋蔥絲、薑花、芫茜莖及蝦乾拌勻。
  7. 加入糙米拌勻。
  8. 以芫茜葉、辣椒碎及椰絲伴碟。

椰漿飯食譜

椰漿飯

This recipe is by Asian Culinary Institute lecturer, Chef Lawrence Toon. Translate “Nasi Lemak”directly and you’ll get “rich rice”, which you’ll understand with your first bite. Soaked in coconut cream, this sinfully hearty dish is rich in flavor, texture, fragrance and heavy in Malay culture.

材料

（2人份量）

  • 金芽去蠟白米 140 克
  • 班蘭葉 30 克，洗淨然後弄乾打結
  • 雞湯 120 克
  • 雞粉 6 克
  • 新鮮椰奶 80 克
  • 紅蔥頭 15 克
  • 香茅 1 棵
  • 蒜頭 15 克

烹調方法

  1. 洗淨香茅，並將紅蔥頭及蒜頭去皮。
  2. 將香茅、紅蔥頭及蒜頭分別搗爛，並逐一略為炒香，置於一旁備用。
  3. 將飯、椰奶、水、雞粉及鹽在盤中拌勻。
  4. 將已打結的班蘭葉放於飯上，然後蒸40分鐘。
  5. 待米飯冷卻，以叉撥鬆即可享用。

鹹香糙米飯食譜

鹹香糙米飯

This recipe is by Asian Culinary Institute lecturer, Chef Lawrence Toon. This simple recipe yields a one-dish meal for a tasty healthy lunch to power your day, or as a hale and hearty dinner to end a long day.

材料

（2至3人份量）

  • 已煮熟的金芽去蠟糙米 300 克
  • 橄欖油 30 克
  • 雞上腿 150 克，切粒
  • 南瓜 100 克
  • 西芹 50 克
  • 紅蘿蔔 20 克
  • 蒜頭 10 克，切碎
  • 蔥 10 克，切成蔥花
  • 豆豉 1 克
  • 生抽 2 克
  • 蛋2隻，打成蛋汁

烹調方法

  1. 將南瓜、西芹、紅蘿蔔洗淨切粒，然後放於沸水中稍焯一下。瀝乾備用。
  2. 在鑊中將橄欖油加熱，將蒜頭炒香。
  3. 加入蛋汁並炒勻，然後加入已切粒的雞肉。炒至全熟。
  4. 加入南瓜、西芹、紅蘿蔔粒，繼續炒。
  5. 最後加入糙米及豆豉。
  6. 以生抽、白胡椒及蔥花調味。

八寶飯食譜

八寶飯

This recipe is by Asian Culinary Institute lecturer, Chef Lawrence Toon. Literally “Eight Jewels Rice”, this sweet treat is a Chinese New Year staple, and every little bit as scrumptious as it is pretty.

材料

（3至4人份量）

  • 金芽去蠟糙米 250 克，浸泡 30 分鐘
  • 糯米 200 克，浸泡 1 小時
  • 龍眼乾 30 克，浸泡 10 分鐘
  • 乾百合 30 克，浸泡 1 小時
  • 蓮子 30 克，浸泡 1 小時
  • 黨蔘 5 克，浸泡 10 分鐘
  • 花生 10 克，浸泡 1 小時
  • 杞子 5 克，浸泡 10 分鐘
  • 紅棗 5 克，浸泡 10 分鐘
  • 淮山5克，浸泡 10 分鐘
  • 紅豆醬 30 克
  • 水 500 克
  • 糖 15 克
  • 煮食油 10 克

烹調方法

  1. 將乾百合、蓮子、黨蔘、紅棗、淮山、杞子、龍眼乾及花生加入糖煮沸。
  2. 煮沸後將材料及草藥水分開，盛起備用。
  3. 將糙米及糯米加入草藥水蒸煮至軟熟，或煮 1.5 小時。
  4. 將碗洗淨，內層抹上煮食油，然後將剛才已煮沸的材料放於碗中，作為餡料。
  5. 舀出一勺飯，蓋於餡料上，然後壓緊。
  6. 在米飯上塗上一層紅豆醬，再加入另一層米飯，壓緊。
  7. 您可嘗試以不同的層次配搭飯與材料！
  8. 裝滿一碗後，用保鮮紙蓋好，蒸 20 分鐘。
  9. 將碗倒轉置於碟上，將飯輕輕倒出，完美可口的八寶飯便大功告成。

關於東洋大米株式會社

東洋大米株式會社於1961 年成立，總部設於日本和歌山，為金芽米獨家生產商，專門生產磨米機器。在 1970 年代，我們開創先河，推出免洗米（Musenmai），大大減少浪費食水。隨著磨米技術不斷改進，我們創製出在過去十年讓日本人吃得津津有味的金芽去蠟白米，以及全新的金芽去蠟糙米。我們欣然與您分享這美味獨特而健康的優質特產米。

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