One pot rice for dinner

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This is pressure cooker rice with homemade ‘failed’ siu yoke (which I kept some in fridge), carrot, by making shimeji mushrooms and cabbage. Since siu yoke is already salted, no additional seasoning require. In fact, I used the lunch’s abc chicken soup as base. So, all the flavouring are in!

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Noodles and NZ spinach in stove boiled ABC chicken soup for lunch today!

Khind 52l oven – not a review!

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Finally got our new oven from Aeon at its members’ day in One U. It is within our budget, which is below RM300. It costs RM289, members’ price plus RM20 voucher (hubby actually bought something for himself that makes it RM30 voucher at the end).

It is Khind brand, 52l, which is bigger than my older one.

And I am very grateful that a friend is willing to sell off her second hand Khind double boiler (which she used only once last year) to me for RM60!

So, all things sorted now!

Amen.

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Potluck lunch with Vennzi Foo on our playdate!

I cooked pressure cooker snake beans rice
– snake beans
– carrot
– lean pork marinated in sesame oil, pepper and liquid amino
– basmati rice
– water
– additional liquid amino and sesame oil

Under Phillips pressure cooker, rice mode.

Curry chicken and fu chok barley by Vennzi! Super yummy curry!

They were perfect match. Kids didn’t have curry though!

A day full of disappointment!

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I was so happy to get my pork belly (remember the one with a nipple on it?) from the wet market yesterday morning. I watched the video over and over again on how to make siu yoke. I marinated it overnight and woke up early this morning – to poke the pork before my girl wakes up. SADLY, my oven broke down. The last thing that went into it was my hubby’s toast bread! *sob*

So, I pressure cooker it – using bake mode, twice, in hope that it will turn out siu yoke. Sadly again, the skin did not crisp. So, I got this crazy idea of putting into the breadmaker, which I did. While it did bake in it, the temperature isn’t high enough to crisp the skin. It was baked twice – until the breadmaker refused to bake (too hot) – I was praying that the breadmaker did not burnt (fortunately it didn’t, I tested it later). Then I tried pan frying the top part – so the end result is the ugly one on the top left. I tried cutting it – no crispy sound on the skin – but it is cooked. So, the one on top right is the ugly ones that I sliced off forcefully.

Grrr… So I planned to stew it with yam. I added fermented bean curd and so the saltiness (together with the pork which was by itself salty). I had to add sawi to neutralise some of the saltiness. And so the final dish came out!

Whatever… We going to eat it anyway. To be served with pressure cooker Mediterranean styled rice. My girl will be having the leftover stew pumpkin and mushrooms with miso paste from lunch. This dish definitely doesn’t suit her at all.

So, hey, I do face disappointments in the kitchen and the end result could be ‘i-duno-what-it-is’, but I am still posting it.

I thought of not getting an oven for the time being since I would not have time to bake next year, but my hubby says – ‘why not’? So, not sure yet if we would have a new oven soon, until further discussion!

Lunch today:
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1. Stew pumpkin and mushroom with miso paste – for my girl

2. Stir fry okra – for myself

3. Pan fried ‘lobak’ (bought from wet market yesterday)

Served with leftover briyani rice

Pressure cooker baked ginger chicken and pressure cooker Mediterranean styled rice

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The baked ginger chicken is following one of the recipe shared by mama Carole Choe for confinement meals: just marinated with ginger juice, liquid amino (can use soy sauce as replacement) and sesame oil. Under ‘bake chicken’ mode using Phillips pressure cooker.

The Mediterranean styled rice, not sure I seen in DHM or Phillips pressure cooker fb page, someone made this and I got an idea. So, thank you to whoever.

Ingredients:
Vegetables – corn, zucchini, carrot, shallots, garlic
4 Bay leaves
1 tsp dried mixed herbs
1 tbsp unsalted butter
Pinch of seasalt
2 cups basmati rice
1 1/2 cup water

Under ‘rice’ mode – love the smell and taste (taste like Nando’s)

Finger food lunch: Prawn toast

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Adapted from the cook book “cooking school Chinese’

Ingredients:

Filling –
Minced prawns
Diced celery
Minced shallots
Egg white
Cornflour
Pinch of seasalt
Pinch of brown sugar
Dash of pepper

Others:
Bread cut into triangle, skin removed
White egg + corn flour mixture to coat the bread topped with filling

Oil to pan fry.

Girl’s having flu, so don’t want to struggle on the dining table. Giving her finger food besides fruits.

 Dessert: Blueberries ice cream..

Haha… Pure blueberries inside the cone, plus one small scoop milo banana ice cream

Celine Tan's photo.

Pressure cooker curry chicken and briyani rice

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The briyani rice:

2 cups basmati rice
1/2 tsp cumin seeds
1 cinnamon stick
2 star anise
1 tsp Turmeric powder
Some sultanas (can add in cashew if you want)
Pinch of seasalt
1/2 cup farmers Union Greek Style Yogurt
1 cup water
2 shallots
10g butter

Mix everything and rice mode on PPC.

Celine Tan's photo.
 The curry chicken:

Half chicken, marinated in 2 tbsp curry powder
Two potatoes
1 carrot
2 stalks celery
1 tsp Turmeric powder
1 tbsp curry powder
8 shallots
6 cloves garlic
4 Dried cloves
2 star anise
1 tbsp ginger paste
1 cinnamon stick
1 stalk lemon grass
Some evaporated milk
Some water (no need too much)
Some curry leaves

On ‘Chicken’ mode. After cooking, add in some yogurt and keep warm.

Muah chee for morning snack

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Print shoot this recipe for some time and almost forgotten about it. I even forgotten where I print shoot it and who should I attribute. Finally made it!

Ingredients:
125g glutinous rice flour
20g corn flour
30g brown sugar
150g warm water (or less)
1 tbsp grape seed oil
Ground peanuts to coat (may add sugar if you want sweeter)

Mix the flours and sugar. Then add water bit by bit (not necessarily all water) – it will become soft dough. Add in the oil and knead for a while. Double boil it for 20 minutes. Let it cool before cutting into pieces – into the ground nuts (it is sticky but become not so sticky after coating with peanuts)

Anyway, my girl doesn’t know how to swallow the chewy flour. She just suck the peanuts around it!