Tatung rice cooker

I’m new to using a tatung. Hoping to find some recipes for one pot dishes that can be made in the tatung. Someone in one of the forums mentioned cooking thai curry in their tatung, has anyone tried this or have any suggestions? Thanks!

See:

And

And a bunch more other threads.

Well… not exactly one pot. If you have a steel inner pot, then you can do this in one pot, which I’ve done before.

Eggplant rice

Ingredients:

  • 3 Taitung measure cups of rice (3 x 180ml)
  • 2.8 Taitung measure cups of water (2.8 x 180ml)
  • 2 to 3 eggplants cut to slices (2 regular Taiwanese sized eggplants)
  • 60g to 100g of ground pork
  • mince 2 stalks of scallion
  • 90ml of cooking oil
  • 1 table spoon of soy sauce

Steps:

  1. Heat pan. If you want to do one pot, then heat pot. Add oil, and heat the oil (usually about 10 to 20 seconds). Add ground pork and stir fry until only some of the pork are still pink.
  2. Add minced scallions, and stir for 10 seconds, and add egg plant slices.
  3. Add soy sauce along the edge of the pot, stir until egg plants start to soften, turn off heat.
  4. Pour eggplants from pan to rice pot with rice and water already in the pot (Or if you are doing one pot, add rice to pot, stir a bit and add water to pot).
  5. Put covered inner pot in the rice cooker, add 1 cup of water to the outer pot, and turn rice cooker on and let cook till finish, then let simmer for 5 more minutes.

Anyway, you can only just lay chopped cabbage and slices of fatty pork on top of your raw rice and water, add some scallions, which is even easier.

You could also do porridge, which I’ll get to if I have time.

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Savory Porridge

Ingredients:

  • 1 cup of rice
  • 7 cups of water
  • 5 to 6 dried shitake mushrooms soaked for 20 minutes (or 10 in warm water). Squeeze out of water and cut into thin slices (not quite julienned). Save all the mushroom water.
  • whatever vegetables chopped up (cabbage/carrot/taro/jiaobaisun)
  • optional 60g to 100g of ground pork or chopped chicken
  • 3 to 4 tea spoon of salt
  • Some white pepper (maybe 1 teaspoon?)
  • 3 table spoon of cooking oil
  • 1 table spoon of soy sauce
  1. Stir fry sliced shitake. Add pork or chicken if you are adding some.
  2. Add all the vegetables and stir until they all get a bit of oil
  3. Add rice and 1 table spoon of soy sauce and stir
  4. Add shitake water and the rest of the water
  5. Put covered pot in rice cooker, with 2 cups (2 x 180ml) of water in the outer pot and let cook until done.
  6. Add salt and white pepper
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