Today I cooked bak kut teh from scratch (as in I picked and put the herbs I have into it) using my pressure cooker.
Ingredients: pork belly, pork ribs, shiitake mushroom, carrot, tofu pok, tofu skins, garlic, dong gui, Angelica root, red dates, honey dates, dark soy sauce, light soy sauce, rock sugar, wolf berries , star anise, pepper seeds, water
Phillips pressure cooker mode: Soup (default mode 20 min)
It turns out ok (of course cannot beat the Klang – and some say Sungei Wey – 🤣). It is ‘healthier’ because no addition of oil and msg (so ‘missing’ that taste lor 🙄😝). I also made yau char kwai (without ammonia) – which is also their teatime today!
Since the Bak Kut Teh has dong gui, I served them normal noodle soup with fried miso pork!
Not my first time making red bean paste, to be exact, second time – but this time with better result – smooth red bean paste! 😆😆
1. Soak the beans for at least 4 hours.
2. Drain the soaked beans and air fried under 180 degree celcius for 10 minutes.
3. Cook in Phillips pressure cooker under beans mode. I added a block of gula Melaka, pandas leaves, some water (enough just to cover beans) and glutinous rice flour (for thickening). Left it overnight (so that beans can soften further).
4. Cool down and then blend.
5. Put into bread maker (I am using Tesco bread maker) – additional molasses sugar, as I tasted it and it was rather bland), two tbsp glutinous rice flour, pandas leaves – under jam mode
Made them red bean popsicle since they just finished the last batch of popsicle just now!
Inspired by the dish my mum cooked during cny, I cooked this using my pressure cooker.
Ingredients: Pork rib and/or pork belly (blanched), shiitake mushroom, fish maw, garlic, ginger, dried lala (as a replacement of dried oyster), carrot
Sauce: Sesame oil, oyster sauce, dark soy sauce, corn flour, water
Under bake mode, heat up oil and then put in garlic and ginger. Stir a while before adding dried lala. Stir and then in pork, carrot, mushroom and fish maw. Next, add in sauce.
Change to steam mode. KPT+15. Immediate release pressure and off the pressure.
I left it there until I serve it about 6 hours.
I served with dried wantan mee!
I have to attest that this is one of my yummiest tomyam ever! Guess I have put enough ingredients! Plus the easiest to cook as I utilizes the pressure cooker!
Steps and ingredients:
1. Heat up oil under (any) bake mode.
2. Stir fry oil with onions (about 3), tomatoes (about 3), carrot (one), one bunga kantan, handful daun limau purut, one knob ginger and one knob galangal.
3. Add in chicken pieces, some cabbage and mix.
4. Add in about 2 tbsp tomyam paste and stir.
5. Add sufficient water to cover.
6. Close the lid and move to ‘seal’.
7. Change to steam +kpt11.
8. Once done, release pressure.
9. Add in about one tbsp fish sauce and some beancurb skin. Close and off the PPC switch.
10. Heat up when you want to serve it!
I bought a whole chicken this morning and intended to cook tonight – for two meals – as I don’t think I have time to juggle for cooking tomorrow’s dinner. As it wasn’t cut into pieces, I was thinking what else I could cook beside bak cham kai and roast chicken. I googled and found this chicken braised chicken (link) and adapted to using my Phillips pressure cooker!
I marinated the whole chicken with 1 tbsp five spiced powder, 1 tsp sea salt, 1 tbsp light soy sauce and 1 tbsp Chinese cooking wine (marinated about 30 min only since I was running out of time). Then I put the marinated chicken into the inner pot with some spring onions, two star anise, one cinnamon stick, about 2 tbsp dark soy sauce, 2 tbsp molasses sugar, 2 bay leaves and water to cover.
Then I set Steam mode kpt+13.
I flipped it over and then off the ppc, leaving the chicken in until it almost cool down (as we went out). When we came home, I removed it and put a layer of honey before roasting it into oven for 15 minutes under 180 degree celcius.
I thicken the sauce over the stove with some corn flour water. I cut the chicken after it cool down before topping it with the thicken sauce.
Half chicken for tonight’s dinner and the other half for tomorrow’s!
I modified from previous traditional way <here> and certainly find the PPC way much easier and time saving! I have ingredients prepared the night before as I know morning will be super rush for me!
Pork belly blanched and cut to pieces, and then marinated overnight with one tbsp dark soy sauce, one tbsp light soy sauce, one tbsp sesame oil and one tbsp corn flour (with this marination, I do away with seasoning in the cooking)
Sweet mui choy and salty mui choy, one packet each soaked over night and cut
Ginger and garlic, stripe
One cup water
Under bake (vege) mode, stir fry garlic and ginger in oil.
Add in marinated pork belly and stir.
Add in mui choy and stir.
Add in water to cover ingredients!
Close lid, seal it and out mode steam for 20 min.
Done! I only removed after the pressure is released automatically.
Finally I got hold of the Foo Chow red wine paste (from my aunt). Together with ginger wine (given by a friend), I could easily cook this dish in the pressure cooker!
The ingredients used:
Ghee Hiang sesame oil, 4 big tbsp Foo Chow red wine paste, chicken , ginger stripes, about 300ml ginger wine and garlic
Stir fry ginger and garlic with sesame oil under bake (vege) mode.
Add in the chicken and stir.
Add in the red wine paste and stir.
Add in ginger wine (amount just nice to cover the chicken) and stir.
Close lid, seal it and I used ‘Steam’ KPT10. The reason being – I know I will likely keep it warm and I don’t want my chicken to be too soft!
Taste great with mee suah!