2013 Explore Cooking - Asian Style Sakura Shrimp Multigrain Congee

Asian Style Sakura Shrimp Multigrain Congee 亞洲風格的 櫻花蝦 雜糧粥

Portion for Two Person 兩人份量

garlice half mince ginger, scallion, small pieces 1/4 cup dried small fish 2 tablespoon, dried sakura shrimp 2 tablespoon, ground pepper, sprinkle, white rice 1 cup, millet 2 tablespoon, lentil bean 2 tablespoon, salt 1 tsp, water  (or shrimp stock) 2 cups

蒜頭半個剁碎 薑，青蔥，切小塊 1/4杯 小魚乾 2 湯匙 櫻花蝦 2 湯匙 黑胡椒 撒上少許 白米飯1小杯 小米 2 湯匙 墨西哥扁豆 2 湯匙 鹽1茶匙 水 (或蝦湯) 2杯

1. Boil water half cup, add rice,  millet, lentil bean cook for 10-15 mins 2. Add sakura shrimp, dried fish,  black pepper, ginger,  half of the scallion, cook for 10 mins 3. Add the rest scallion for 1 mins,  the congee is done

1. 燒開水半杯，加入白米, 小米,  扁豆 煮10至15分鐘 2. 加入蝦,小魚乾, 黑胡椒，生薑， 一半的蔥，煮10分鐘 3. 添加蔥段, 煮1分鐘, 粥煮好

Ingredients 食材

TAIKIN No. 9 Premium Rice 台梗九號 白米

Millet, Lentil Bean 小米, 墨西哥扁豆

Dried Fish 小魚乾

Sakura Shrimp (Sergia lucens Hansen) 櫻花蝦

2013 Explore Cooking - Asian Style Shrimp Congee

Asian Style Shrimp Congee 亞洲風格的蝦粥

Portion for Two Person 兩人份量

ginger, scallion, small pieces 1/4 cup ground cloves pepper, sprinkle, white rice 1 cup, shrimp, peel off, 1 cup, salt 1 tsp, water 2 cups

薑，青蔥，切小塊 1/4杯 黑胡椒 撒上少許 白米飯1小杯 蝦，去殼 1小杯 鹽1茶匙 水 2杯

1. Boil water, add rice cook for 10 mins 2. Add black pepper, ginger,  half of the scallion, cook for 10 mins 3. Add shrimp, cook for 5 mins  4. Add the rest scallion for 1 mins,  the congee is done

1. 燒開水，加入白米 煮10分鐘 2. 加入黑胡椒，生薑， 一半的蔥，煮10分鐘 3. 加入蝦，煮5分鐘 4. 添加蔥段, 煮1分鐘, 粥煮好

Ingredients 食材

TAIKIN No. 9 Premium Rice 台梗九號 白米	Millet 小米	shrimp 蝦
ginger 薑	scallion 蔥

2013 Explore Cooking - Asian Style Multigrain Congee

Asian Style Multigrain Congee 亞洲風格的雜糧粥

Portion for Two Person 兩人份量

garlice half mince ginger, scallion, small pieces 1/4 cup dried small fish 2 tablespoon, seaweed 1 tablespoon, ground pepper, sprinkle, white rice 1 cup, millet 2 tablespoon, lentil bean 2 tablespoon, salt 1 tsp, water  (or shrimp stock) 2 cups Korean King Oyster Mushroom  1 bag cut into big pieces

蒜頭半個剁碎 薑，青蔥，切小塊 1/4杯 小魚乾 2 湯匙 海澡 1 湯匙 黑胡椒 撒上少許 白米飯1小杯 小米 2 湯匙 墨西哥扁豆 2 湯匙 鹽1茶匙 水 (或蝦湯) 2杯 韓國杏鮑菇1袋 切塊

1. Boil water half cup, add rice,  millet, lentil bean cook for 5 to 10 mins 2. Add shrimp stock, black pepper, ginger,  half of the scallion, cook for 10 mins 3. Add the rest scallion for 1 mins,  the congee is done	1. 燒開水半杯，加入白米, 小米,  扁豆 煮5至10分鐘 2. 加入蝦湯, 黑胡椒，生薑， 一半的蔥，煮10分鐘 3. 添加蔥段, 煮1分鐘, 粥煮好
1. Heat the pan, lay the mushroom,  cook for 5 mins 2. flip the mushroom to the other side, cook for 5 mins 3. garlic and 1 tablespoon soy sauce,  cook for 1 min 4. turn off the heat and stir	1. 將油鍋燒熱，鋪蘑菇， 煮5分鐘 2. 翻蘑菇，煮5分鐘 3. 加大蒜和醬油1大匙 4. 關閉爐 , 攪拌
Shrimp Stock  1. boil 1 cup of water 2. add shrimp head and shell, ginger cook for 5 mins 3. filter the stock to a container 4. repeat step 1-3 for one or two times	1. 煮沸1杯水 2. 加蝦頭和殼，生薑 煮5分鐘 3. 湯過濾,到一個容器 4. 重複步驟1-3一至兩次

Ingredients 食材

TAIKIN No. 9 Premium Rice 台梗九號 白米

Millet, Lentil Bean 小米, 墨西哥扁豆

Lotus Seed 蓮子

Dried Fish 小魚乾

Seaweed 海澡

Korean King Oyster Mushroom 韓國杏鮑菇

Scallion 蔥

Garlic 蒜頭

2013 Explore Cooking - Asian Style Tomato Chicken Congee

Asian Style Tomato Chicken Congee 亞洲風格的番茄雞粥

Portion for Two Person 兩人份量

ginger, scallion, small pieces 1/4 cup ground cloves pepper, sprinkle, white rice 1 cup, onion half, small pieces, tomato 1, small pieces, chicken, big pieces half salt 1 tsp, water 2 cups

薑，青蔥，切小塊 1/4杯 黑胡椒 撒上少許 白米飯1小杯 洋蔥 半個 切小塊 蕃茄 半個 切小塊 半隻雞，切大塊 鹽1茶匙 水 2杯

1. Boil water, add rice cook for 5 to 10 mins 2. Add onion, black pepper, ginger,  half of the scallion, cook for 5 mins 3. Add chicken, cook for 5 mins  4. Add tomato, cook for 5 mins  5. Add the rest scallion for 1 mins,  the congee is done

1. 燒開水，加入白米 煮5至10分鐘 2. 加入洋蔥，黑胡椒，生薑， 一半的蔥，煮5分鐘 3. 加入雞肉，煮5分鐘 4. 加入蕃茄，煮5分鐘 5. 添加蔥段, 煮1分鐘, 粥煮好

Ingredients 食材

Skinless Chicken 去皮雞肉

TAIKIN No. 9 Premium Rice 台梗九號 白米

2013 Explore Cooking - Asian Style Chicken Mushroom Congee

Asian Style Chicken Mushroom Congee 亞洲風格的雞肉蘑菇粥

Portion for Two Person 兩人份量

ginger, scallion, small pieces 1/4 cup ground cloves pepper, sprinkle, white rice 1 cup, white mushroom 1 small pack, 100g, chicken, big pieces half salt 1 tsp, water 2 cups

薑，青蔥，切小塊 1/4杯 黑胡椒 撒上少許 白米飯1小杯 蘑菇1小包 半隻雞，切大塊 鹽1茶匙 水 2杯

1. Boil water, add rice cook for 5 to 10 mins 2. Add white mushroom, black pepper, ginger,  half of the scallion, cook for 5 mins 3. Add chicken, cook for 5 to 10 mins  4. Add the rest scallion for 1 mins,  the congee is done

1. 燒開水，加入白米 煮5至10分鐘 2. 加入白蘑菇，黑胡椒，生薑， 一半的蔥，煮5分鐘 3. 加入雞肉，煮5至10分鐘 4. 添加蔥段, 煮1分鐘, 粥煮好

Ingredients 食材

White Mushroom 雪白菇

Skinless Chicken 去皮雞肉

TAIKIN No. 9 Premium Rice 台梗九號 白米

2013 Explore Cooking - Asian Style Mushroom and Bean Curd Rice

Asian Style Mushroom and Bean Curd Rice (Bake version) 亞洲風格 的草菇炸豆腐燴飯 (烘烤)

Portion for Two Person 兩人份量

onion 1/2, diced, garlic 1 cloves, minced, olive oil 1/8 cup, ginger, ground scallion, 1/4 tsp, ground cloves pepper, sprinkle, white rice 1 cup, straw mushroom 1 cups diced, fried bean curd 1/2 cup diced, salt 1 tsp, water or vegetable broth, 3/4 cups,

洋蔥半個切粒 蒜頭1個剁碎橄欖油 (或任何食油) 薑，蔥，剁碎 1/4茶匙 黑胡椒 撒上少許 白米飯1杯 草菇 1杯 切塊  炸豆腐 1/2 杯 切塊 鹽1茶匙 水或蔬菜湯，3/4杯

1. Preheat Oven 200 oC 2. Saute onions, garlic, in olive oil, bake 3 to 5 minutes 3. Add and stir ginger, scallion, and pepper 4. Add and stir rice, and water or vegetable broth 5. Add and stir straw mushroom, fried bean curd 6. Add salt and stir 7. Cover with Aluminum Foil and bake for 25 to 30 minutes 8. when liquid is absorbed, the rice is done

1. 烤箱預熱200℃ 2. 爆香洋蔥，大蒜，橄欖油，烤3至5分鐘 3. 添加和攪拌生薑，蔥，和胡椒 4. 添加和攪拌大米, 加入水或蔬菜湯 5. 添加和攪拌草菇, 炸豆腐 6. 加入鹽 7. 用鋁箔蓋，烤25至30分鐘 8. 當水份被吸收，​​飯熟

Step 1. Garlic, Onion, Oil

Step 4. Rice and Water

Step5. Add Straw Mushroom
and Fried Bean Curd

Finish!!

Ingredients 食材

TAIKIN No. 9 Premium Rice 台梗九號 白米

Canola Oil 芥花籽油

Baking Pan 烤盆

2013 Explore Cooking - Mexican Style Vegetable Rice

Mexican Style Vegetable Rice (Bake version) 墨西哥式蔬菜飯（烘烤版）

Portion for Two Person 兩人份量

onion 1/2, diced, garlic 1 cloves, minced, olive oil 1/8 cup, ginger, ground coriander, 1/4 tsp, ground pepper, sprinkle, white rice 1 cup, tomatoes 1 cups diced or pureed, white mushroom 1 small pack, 100g, salt 1 tsp, water or vegetable broth, 3/4 cups,

洋蔥半個切粒 蒜頭1個剁碎 橄欖油 (或任何食油) 薑，芫荽，剁碎 1/4茶匙 黑胡椒 撒上少許 白米飯1杯 番茄 1杯 切塊 (泥)  蘑菇1小包 鹽1茶匙 水或蔬菜湯，3/4杯

1. Preheat Oven 200 oC 2. Sautee onions, garlic, in olive oil, bake 3 to 5 minutes 3. Add and stir ginger, coriander, and pepper 4. Add and stir rice, water or vegetable broth  5. Add and stir mushroom, tomatoes 6. Add salt 7. Cover with Aluminum Foil and bake for 25 to 30 minutes 8. when liquid is absorbed, the rice is done

1. 烤箱預熱200℃ 2. 爆香洋蔥，大蒜，橄欖油，烤3至5分鐘 3. 添加和攪拌生薑，芫荽，和胡椒 4. 添加和攪拌大米, 和水或蔬菜湯 5. 添加和攪拌蘑菇, 西紅柿 6. 加入鹽 7. 用鋁箔蓋，烤25至30分鐘 8. 當水份被吸收，​​飯熟

Step 1. Garlic, Onion, Oil

Step 4. Rice and Water

Step 5. 6. Tomato, Mushroom

Finish!

Ingredients 食材

Baby Oyster Mushroom 秀珍菇

Cherry Tomato 蕃茄

TAIKIN No. 9 Premium Rice 台梗九號 白米

Canola Oil 芥花籽油

Seaweed from Seoul (instant food) 韓國 紫菜 (即食)

Baking Pan 烤盆