From Pantry Staples to a Fusion Rice Cooker Feast!

Hey everyone! Today, I had one of those truly satisfying cooking adventures that started with a simple question and ended with a delightful, aromatic one-pot meal. What began as a quest to recreate a comforting family recipe for Chinese Five-Spice Pork and Rice in my rice cooker, quickly evolved into an exciting, multi-cultural fusion dish!

I was initially trying to recall my mother's savory pork belly and rice. I pivoted from using fuzzy gourd to Eryngii Mushrooms (King Oyster Mushrooms), which held their meaty texture perfectly. Then, my Japanese care package arrived, bringing Dashi Stock and Mirin for that unmistakable umami depth and glossy finish.

But the real magic came from my Southeast Asian pantry:

I cut the Pork Belly into short, thick matchsticks, giving every piece a perfect savory chew.
The cooking process was elevated by using Fragrant Frying Oil infused with garlic, shallots, and Fried Anchovies (Ikan Bilis). This simple step brought in a deep, pungent, craveable umami that took the flavor profile to "even crazier" levels! I even added some of those crispy fried anchovies right into the mix.
For the finish, I used a wonderful mix of my own toasted white sesame seeds and the rich, dark Japanese roasted black sesame seeds, adding contrast and a complex nutty crunch. The brilliant green Snow Peas were added right into the rice cooker during the "Keep Warm" cycle, flash-steaming them to achieve that ideal "cromchy" texture!

The result? A truly unique and intensely flavored Five-Spice Pork & Eryngii Takikomi Gohan—a blend of Chinese robust spices, Japanese savory depth, and Southeast Asian fragrant oil techniques. It was rich, savory, deeply aromatic, and incredibly comforting. My little one gave it a beaming smile of approval, which is the best review any cook can ask for!

🍚 Recipe: Five-Spice Pork & Eryngii Takikomi Gohan

This recipe maximizes flavor using infused oil and a multi-cultural pantry.

📝 Ingredients

Component	Amount	Notes
Rice	2 cups	Long-grain or Jasmine rice (use the cup that came with your cooker)
Pork	200g - 250g	Pork Belly, cut into short, thick matchsticks
Mushrooms	2 large	Eryngii Mushrooms (King Oyster), cut into thick matchsticks
Aromatics & Oil	2-3 Tbsp	Fragrant Frying Oil (infused with shallot/garlic/anchovies)
	1-2 Tbsp	Minced Fried Anchovies (Ikan Bilis), reserved from frying
	2 Tbsp	Dried Shrimp, minced
Seasoning	1 tsp	Chinese Five-Spice Powder
	1 Tbsp	Light Soy Sauce
	1 Tbsp	Mirin (Sweet Japanese Rice Wine)
	1 Tbsp	Oyster Sauce
	1/2 tsp	Sugar
Liquid	~1.5 - 2 cups	Dashi Bonito Stock (or chicken stock/water)
Garnish	Handful	Fresh Snow Peas (or similar thin green vegetable)
	As desired	Toasted White and Roasted Black Sesame Seeds
	As desired	Bonito Flakes

👩‍🍳 Instructions

1. Prep and Sauté Flavor Base (Stovetop)

Rice: Wash and drain the 2 cups of rice, placing it in the rice cooker pot.
Aromatics: Heat the Fragrant Frying Oil in a wok/skillet over medium-high heat.
Add the pork belly matchsticks and stir-fry until nicely browned.
Add the minced dried shrimp and the reserved Fried Anchovies. Stir-fry for 1-2 minutes until fragrant.
Toss in the eryngii mushroom matchsticks. Stir-fry for another 2 minutes.
Stir in the Five-Spice powder, Light Soy Sauce, Mirin, Oyster Sauce, and Sugar. Mix until the pork and mushrooms are fully coated in the glossy sauce. Turn off the heat.

2. Combine & Cook (Rice Cooker)

Pour the entire contents of the wok (pork, mushrooms, and sauce) over the raw rice in the cooker pot.
Add the Dashi Bonito Stock. Crucially, add only enough stock so that the total liquid level (sauce + stock) reaches the normal "2 cups" water line on the side of your pot.
Stir gently, and press the "Cook" button.

3. Finish & Serve

Steam the Peas: Once the cooker switches to "Keep Warm," quickly open the lid, scatter the snow peas over the top of the rice, and close the lid immediately. Let it steam for 3 minutes. This ensures they are "cromchy" and vibrant green.
Fluff: Open the lid, remove the snow peas, and thoroughly fluff and mix the rice, pork, and mushrooms.
Garnish: Plate the rice, top with the crisp snow peas, and finish with a generous sprinkle of Toasted White and Roasted Black Sesame Seeds and Bonito Flakes.

Enjoy your incredible fusion creation!

😅 From Frozen Mince to Fabulous Feast: Engineering Our 8 PM Pasta Bake

(By The One Whom Now Respects the Cold Water Thaw)

It started with a simple, wildly optimistic question at 3 PM: Could I make a homemade lasagna for three people by 6:00 PM? My biggest hurdle? A solid block of frozen mince pork that was currently acting as a sad, prehistoric kitchen paperweight. Of course there are other cuts of babi in the freezer, but i opt to use mince for tonight and I thought of the other (actual) paperweight in the form of the box of lasagna sheets that has certainly seen many moons passed.

A lasagna should do the trick eh?

My co-pilot, Gemini, gave me the necessary reality check—lasagna was off the table. That’s when the real culinary engineering began. The goal pivoted from a multi-hour bake to a hands-off masterpiece that could be accomplished while I fulfilled my duties as the Family Logistics Coolie.

The Great Grocery Dash (The "Condo Shop-Lot" Edition)

I needed a balanced, self-cooking meal, and the clock was ticking down to Isaac's 7:00 PM piano class. While the mince was already in its cold-water bath—the only thing standing between us and starvation—I had to make a dash to the small shoplot grocer right beside the condo. I couldn't risk the 1-km drive to Giant and leave sleeping Isaac alone for too long.

This limited inventory led to the first casualty: Beef Bacon.

The grocer offered me sorrow and dried herbs, but no chilled beef bacon.

So, I improvised. The plan pivoted to Ramly Beef Burger patties! I decided to crumble two patties until super crispy, reserving them as a "Smoky Crisp" topping—a genius substitution born purely from local necessity.

My other substitutions and enhancements:

Ziti became Rotini/Macaroni: Easier to find and better at trapping sauce.
Frozen Veggies became Fresh Zucchini: I committed to the "Three-Way Zucchini" layering system, because if you're going to substitute, you might as well make it fancy.
The Found Dish: Finding a never-used, shallow glass dish (a "mystery freebie," I assume) was a sign from the great kitchen gods. Its shape was perfect for maximizing the cheesy, crispy crust—far better than a deep lasagna pan!

The Schedule Disaster & The Genius Solution

I successfully navigated the cooking—browning the mince (now thawed!), crisping the Ramly, layering the zucchini, and mixing the sauce—only for the schedule to collapse right before the oven stage.

I needed to send Isaac to piano class, sit at the music school for 30 minutes, and then drive us both to the MRT station nearby to pick up The Wife. There was nobody home to manage the oven.

Leaving a half-baked dish to sit, or cooking it low-and-slow for hours, was a recipe for food poisoning and dry disappointment.

The Final Schedule Pivot: The Ultimate Bake-Ahead

My final move was to turn the dish into a perfect make-ahead casserole:

Serve Isaac: A pre-baked portion of the fully cooked sauce and pasta was dished out to fuel him for his music lessons.
Full Bake & Chill: The rest of the pasta casserole was fully baked at 375°F before I walked out the door.
The Reheat: Upon our return around 8:15 PM, we simply reheat the covered dish. This guarantees a safe, perfect, piping-hot meal with a crispy, intact crust right when our late dinner starts.

This kitchen adventure, driven by a frozen block of meat and a demanding family timetable, proved that the best meals often come from constraint and humor.

🍽️ The Recipe: Gourmet Layered Pasta Bake with Three-Way Zucchini and Smoky Crisp

This recipe transforms a quick weeknight dinner into a magnificent, layered bake, utilizing creative techniques and substitutions (like using ground mince straight from the freezer and substituting smoky bacon with beef patties). The "three-way zucchini" layer adds both structure and fresh flavor.

| Prep Time: 25 minutes (if mince is thawed) | Cook Time: 30 minutes (initial bake) + 25 minutes (reheat) | Serves: 3-4 |

🛒 Ingredients

Category	Item	Notes
Meat	400g Mince Pork (thawed using cold water method)
	2 patties Ramly Beef Burger (substitute for smoky crisp)	Crumbled and crisped for flavor/topping
Carbs	3/4 box Short Pasta (Rotini, Macaroni, Penne, Ziti, etc.)	Use any shape you prefer!
Sauce	1 large jar Marinara Pasta Sauce (approx. 700g)
Veggies	1 medium Green Zucchini	Prepared 3 ways (diced, thick slices, shavings)
Dairy	1-2 cups Shredded Mozzarella Cheese
Topping	1/2 cup Panko Breadcrumbs
	1-2 Tbsp Dried Parsley & Mixed Herbs	Your resourceful herb blend!
	1 Tbsp Olive Oil + Onion Powder, Black Pepper	For seasoning and crisping the panko

👩‍🍳 Method (Bake Now, Reheat Later)

Part I: Stovetop Assembly

Pre-Bake Zucchini Base: Lay the thick zucchini slices in the bottom of your baking dish. Toss these with oil/spices. Bake them alone at $375^\circ\text{F}$ ( $190^\circ\text{C}$ ) for 5-8 minutes to build structure.
Crisp the "Smoky Crisp": In a large pot (Pot 1), crumble and cook the 2 Ramly burger patties until fully crisped. Remove the crisp bits and set them aside. Leave the rendered fat.
Build the Sauce: Add the thawed mince pork to Pot 1 and brown. Drain excess fat. Add the diced zucchini and cook for 2 minutes. Pour in the jarred sauce and bring to a simmer.
Cook Pasta: In a separate pot (Pot 2), boil and cook the pasta until it is $2$ minutes shy of being done. Drain well.
Combine: Turn off the heat on the sauce pot. Add the drained pasta and $1/2$ cup of shredded mozzarella. Mix everything to coat.

Part II: Layer, Bake, and Hold

First Layer: Pour the pasta and sauce mixture directly over the pre-baked zucchini base.
The Topping:
- Sprinkle with the remaining shredded mozzarella.
- Mix the panko and dried herbs/oil and sprinkle this mixture over the cheese.
- Layer the thin zucchini shavings over the panko.
- Scatter the reserved crispy burger crumbles over the top.
Initial Bake: Bake at $375^\circ\text{F}$ ( $190^\circ\text{C}$ ) for 30 minutes (or until golden and bubbling).
Cooling & Store: Remove from the oven, let the dish cool on the counter uncovered until room temperature. Cover tightly with foil and place in the refrigerator until ready for reheating.

Part III: Reheat for Dinner

Preheat: Preheat oven to $375^\circ\text{F}$ ( $190^\circ\text{C}$ ).
Reheat: Place the covered dish (foil on) in the oven for 25 minutes (to heat through from cold).
Crisp: Remove the foil and bake for an additional 5 minutes to re-crisp the topping.
Rest: Let it rest for 5 minutes before serving. Enjoy your spectacular dinner!