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!
I am making this to try with my 20m+ who is currently in food strike phase!
First, sauté garlic, onion, curry leaves, turmeric and ginger in oil (under bake mode). Then add in (soaked overnight) dhall/yellow lentils. Sauté for a while before adding chopped carrot, tomato and celery. Stir and add some soup stock/water. Put in one tbsp curry powder and one tbsp liquid aminos (or soy sauce). Stir and close with cover. Then pressure cook under ‘beans/tendon’ mode! Done!
I personally had it with rice, fried egg and fried fish!
Here we have a postnatal nourishing soup: the pig stomach with ground nuts soup
The ingredients prepared: cleaned pig stomach, some pork bone for soup, soaked ground nuts, carrot, ginger, garlic,roasted white pepper and water
Using Phillips pressure cooker, under default mode for ‘beans/tendon, kpt30, cook the ingredients!
I left it in the pressure cooker for about 2 hours before taking the cooked pig stomach out to cut! It was really tender!