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!
Ingredients for the soup: radish, carrot, tomato, pumpkin, one piece lean pork and one chicken thigh
Then I took out the kids’ portion with the chicken thigh which was then tender enough for them!
The remaining soup and ingredients left in PPC is used as base for the next dish for the adults.
I then added marinated minced beef with sesame oil, soy sauce, oyster sauce, kurma powder and turmeric powder plus cinnamon stick, star anise, cardamom pods, black pepper and oats (to thicken sauce) to make the PPC minced beef kurma (using mode: stew)!
Minced beef kurma was served with spaghetti
Radish soup served with animal pasta
Modified from Alice Chin’s recipe, ingredients used:
200g cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon powder
Pinch of salt
100g unsalted butter
60g caster sugar
60ml fresh milk
250g mashed banana
2 tbsp chia seeds
You can hand mix but I used electrical mixer this time!
Mode: Cake, kpt:55
Mash the banana and set aside!
Cream butter and sugar.
Add in the eggs and mix.
Sift in flour. <video>
Sift in cinnamon powder, baking powder, baking soda and salt. Then mix them.
Add in milk and mix.
Add in banana.
Add in chia seeds and mix.
Pour batter into inner pot and shake.
Set Phillips pressure cooker to cake mode (valve: bake); kpt=55
Remove inner pot once done and leave it aside for 20 minutes before removing!
Let it cool down before cutting.
Not the spongy kind of banana cake, though.
But both kids enjoyed eating it!
Recipe modified from: http://thedomesticgoddesswannabe.com/2015/11/marble-butter-cake/
250g unsalted butter
100g caster sugar
4 egg yolks
200g cake flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp seasalt
60ml fresh milk
4 egg whites
50g caster sugar
Mode: Cake, KPT: 55
Mix butter and 100g caster sugar with electrical mixer until turns creamy.
Add one eye yolk at a time and mix.
Sieve in half of the flour, baking soda, baking powder and salt.
Add in the milk and continue mixing.
Add in remaining flour and mix. Set it aside.
In another mixing bowl, add in 50g caster sugar into egg whites.
Mix it until stiff peak.
Meaning it turns into meringue and when you turn it upside down, it doesn’t fall off.
Fold in the meringue into the initial batter.
Done and pour into the inner pot of the PPC.
Shake it to release some air.
Then send it to PPC.
Valve at bake; mode: cake and kpt: 55
Remove the inner pot immediately after done.
Let it cool down about 20 minutes where we will see it shrink.
Put it on a rack and let it cool down further before cutting it.
It’s kinda spongy though some part seems wet.
The kids enjoy eating the cake!
Guess I won’t be baking cakes with my oven for some time now!