Braised Lamb Shank

I had always been a fan of lamb or mutton but can't really cook them at home coz the big and small bosses don't like it. However, since my small boss no 2 loves any meat, I thought of trying it out. Few days back when we went shopping, lamb shank was on sale.. hmmm... why not try it out with the pressure cooker. Imagining the fall apart and yummy goodness of the veggie.

Ingredients:

• 4pcs of lamb shanks
• 3 cloves of garlic
• 1 onion, cut to 8 chunks
• 3pcs carrots, cut to big chunks
• 2pcs of parsnip, cut to big chunks
• 4pcs of big tomato, cut to smaller chunks
• 1/2 tsp of mixed herbs
• 1/2 tsp of fresh rosemary
• 1/2 tsp of fresh thyme
• 6pcs of fresh button mushrooms
• 1 cup of salt reduced chicken stock
• a big handful of fresh parsley for serving
• some salt and pepper to season the lamb
• 2 tbsp of olive oil

Steps:

1. Heat up the pressure cooker. Pour in the oil and wait for bout 10-15 seconds for it to heat up.
2. Season the lamb shanks with salt and pepper. Then brown the lamb shanks on all side in the pressure cooker. That should take about 5-7mins.
3. Add in all the veggies and herbs and stir the mixture.
4. Then add in the chicken stock and cover the pressure cooker. Set to meat function, KPT for 25mins.
5. Once it is done, let the valve drop and then set it to vent and set to bake for 20mins to help reduce the stock to thicker sauce.
6. Served with fresh parsley.

Pineapple Curry Pork Rib

Marination

Without the flash

Ingredients:

• 5 shallots (cut to slices) - A


• 4 cloves of garlic (cut to slices) - A


• 1 inch of lemon grass (cut to slices) - A


• 8 pieces of dried chilli (seeds removed) - A


• 1 tablespoon of pomfret fish sauce - for marinate


• 2 tablespoon of hoi sin sauce - for marinate


• 1 tablespoon of maggi seasoning sauce - for marinate


• 1 tablespoon of curry powder - for marinate


• 2 tablespoon of corn flour - for marinate


• 1 teaspoon of salt - for marinate


• 1/8 teaspoon of pepper - for marinate


• 250g of pork rib (wash cleanly)


• 1.5 cups of water.


• 12 cubes of pineapple (can type) with 2 tablespoon of the sweet brine


• 10 pieces of curry leaves (wash clean and dry)


• 2 tablespoon of peanut oil


• 1 cup of chopped parsley.

Steps:

1. Blend all the A ingredients and pour in to a mixing bowl.


2. Add in all the marinate ingredients to it.


3. Add in the pork rib and mix evenly till all pork is covered with the marinate. Marinate for at least 4 hrs (I have mine for 6).


4. Heat the oil and saute the curry leaves till fragant.


5. Stir in the pork with all the marinate ingredients.


6. Stir fry to seal the juice pork and add in water after few mins.


7. Leave it to cook at low fire for about 35mins.


8. Pour in the pineapple and the sweet brine and stir. Cook for another 10mins.


9. Add in the parsley and off the fire. Stir the parsley evenly. Dish and served.

http://www.grouprecipes.com/29634/pineapple-curry-pork-rib.html

Colorful Taufu

Just steam the taufu, fried the other ingredients (only bell pepper and mushroom), served with fried shallot and garlic.

• 3 cups of chickpeas (boiled for 5 mins with a pinch of salt and drain)


• 1 huge carrot, chopped to chunky pieces


• 1 handful of groundnuts (boiled for 5mins and drain)


• 1 big potato, cut to small cubes


• 1 cup of evaporated milk


• 2 tablespoon of butter


• 2 cups of water


• 1 teaspoon of salt


• 1 teaspoon of pepper


• 1 tablespoon of mixed herbs


• 1/2 cup of parmesan cheese (shaved with fruit peeler)


• 1/2 cups of chopped parsley

1. Boil water, chickpeas, groundnuts and potato for 10mins with low fire.


2. Add in carrot and butter and stir to let butter melt evenly.


3. When the water is about to dry out, add in milk, mixed herbs, pepper and salt.


4. Once the milk boil, add in parmesan cheese and parsley.

http://www.grouprecipes.com/15456/chickpea-stew.html