Slow cooker Asian recipes
Jook! Put a cup of rice and 6 cups of water and/or chicken stock in the slow cooker when you go to bed and cook on low overnight. The next morning, you'll have a delicious breakfast porridge. Add a little soy sauce and sesame oil and garnish with scallion. If you've got some leftover roast duck (or chicken or pork or...), toss it on top. Delicious.
Also, there are lots of traditional Chinese dishes that are simmered or braised. Red-cooked pork belly, white-cooked pork or chicken, and Hainan chicken rice all spring immediately to mind as being do-able in the slow cooker; you just have to figure out the timing.
I think a slow cooker dal would be fantastic. I just cooked a dal on the stovetop this evening and it took forever! I had to pressure cook the lentils for 25 minutes first, then pressure cook the spinach and aromatics for 25 minutes longer, then simmer them all together in another pot for an hour...snore! I think it would be well suited to a slow cooker.
i always cook dal in the slow cooker with lamb. also nihari and haleem. almost effortless to make this in slow cooker vs cooktop. for the dal, i mix dry spices, dal, ginger, garlic paste, lamb chunks, 1/4 tomato, serrano pepper chopped and water. i cook this for 6 hrs or so then temper with garlic, whole cumin and onions in ghee. season with salt and serve.
Wench31, here's a Mongolian beef recipe for the crockpot from someone who is cooking in her crockpot 365 days--I have not tried this particular recipe but we did try one of her curry recipes and it was pretty good...hope to try more of her recipes this week--you can see that she has a number of other Asian recipes on her website, too, that you may want to look into:
Here's an inauthentic but delicious thai-flavored recipe for the slow cooker:
Thai-flavored Chicken – FOR THE SLOW COOKER
Makes 4 to 6 servings
8 chicken thighs
Salt and pepper
½ cup chicken broth
½ cup peanut butter
4 teaspoons firmly packed light brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 to 3 teaspoons curry powder
2 teaspoons minced ginger
1 to 2 jalapenos, seeded and deveined, minced
2 garlic cloves, minced
½ cup canned unsweetened coconut milk
1 tablespoon fresh lime juice
1. Remove skin from chicken thighs and sprinkle both sides with salt and pepper. Set aside.
2. In a medium-size bowl, combine the chicken broth, peanut butter, brown sugar, fish sauce, soy sauce, curry powder, ginger, jalapenos and garlic. Mix well.
3. Put the chicken thighs in the bottom of a slow cooker. Pour the sauce on top. Put the lid on the cooker and cook on low heat for 6 hours.
4. During the last 20 minutes of cooking, stir in the coconut milk and the lime juice. Taste and adjust seasonings as needed.
5. Serve chicken with the sauce over top of hot cooked rice and sprinkle with fresh chopped cilantro and peanuts.
Red cooked chicken or beef or pork - here's a link to a recipe - haven't tried this one - it would probably need to be adapted, but it sounds as if it would be perfect for a slow cooker - There are also recipes for red cooked meats in All About Braising (Molly Stevens) - I think - and also in the Staff Meals cookbook from Chanterelle. I think I might try these soon - it's slow cooker weather now!