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Siu Mai is common in most Chinese restaurants that serve dim sum. The pork fats incorporated into the filling make the Siu Mai juicy and moist. If you substitute chicken, the result will be quite different, as chicken is a leaner meat. The use of spinach in this recipe helps to introduce some moisture into the filling so that the final Siu Mai does not turn out too dry.
Dim Sum: Steamed Tofu
    The dim-sum menu in Chinese restaurants has become quite extensive over the years. Steamed dim-sum items such as Siu Mai and Char Siew Bao (Steamed Pork Buns) remain very popular among dim-sum patrons. This steamed tofu item is also quite popular and is easy to prepare at home.
    INGREDIENTS | SERVES 2 OR 3
    1 egg tofu, cut into ½-inch thick slices
    4 ounces ground chicken
    1 cup blanched (frozen) spinach, thawed and drained of excess liquid
    ½ teaspoon salt
    ½ teaspoon white pepper
    1 teaspoon light soy sauce
    ½ teaspoon sesame oil
Using a teaspoon, scoop out a little “well” in the middle of each tofu slice, reserving the scooped-out tofu in a bowl. Set aside the slices on a plate that fits into the steamer insert or basket.
Mash the reserved tofu and combine with chicken, spinach, salt, pepper, soy sauce, and sesame oil. Shape the filling mixture into uniformly sized balls, using about 2 teaspoonfuls of filling for each. Place one ball into the “well” of each slice. Cover the plate with plastic wrap to prevent excess condensation during steaming.
Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook. When the water boils, place the steamer insert or basket that holds the plate of tofu into the rice cooker. Cover the rice cooker and steam for 10 to 12 minutes until the chicken cooks through.
    Egg Tofu
    In supermarkets, especially Chinese supermarkets, you can find egg tofu in the same section as soft and firm tofu. However, egg tofu is typically packaged in a long cylindrical tube, whereas soft and firm tofu is packaged in square or rectangular boxes. You can also use soft tofu for this recipe by slicing the tofu into smaller blocks and then scooping small “wells” as directed.
Mini Indonesian Potato Cakes
    These are also called begedil in Malaysia and perkedel in Indonesia. Essentially, they are fried potato cakes made with ground beef.
    INGREDIENTS | SERVES 4 AS A SIDE DISH
    2 potatoes, boiled and peeled
    ½ cup vegetable oil, divided use
    4 shallots, finely sliced
    ½ pound ground beef
    2 tablespoons water
    1 cup finely chopped cilantro leaves
    Salt and ground black and white pepper, to taste
    2 eggs, lightly whisked
Mash the boiled potatoes gently using the back of a fork. Set aside.
Add 1 tablespoon oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry for about 5 minutes until they turn slightly soft and caramelized.
Add the beef and fry until browned and cooked through.
Add the water, cover the rice cooker, and cook for 6 to 8 minutes. If the mixture bubbles too much, switch to Warm for the remaining cooking time (6 to 8 minutes total). Dish out and set aside.
In a large mixing bowl, mix mashed potatoes, cilantro, fried beef, shallots, salt, black pepper, and white pepper; combine evenly. Shape into round cakes, flatten slightly, and set aside on a plate.
Add the remaining oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, dip the potato cakes individually in the egg mixture to coat. Add the cakes to the rice cooker and pan-fry the cakes (work in batches) for 3 to 5 minutes on each side until golden brown and crispy on the surface, being sure to cover the rice cooker while frying.
    Time-Saving Tip
    Use make-ahead Fried Golden Shallots and add them when mixing the mashed potatoes, cilantro, and fried beef mixture. The potato cakes will definitely taste different from the ones used in this recipe (still good, if not better) and will be more fragrant.
Seafood Napa Cabbage