Red Wine Oxtail Stew

I had adapted Jamie Oliver's insanely good oxtail stew to my own very version due to availability of ingredients in the kitchen and it is way better than insanely good, it is smack good... hehehe...

Ingredients :

• 500-600g of oxtail (scrub with salt and flour, rinse till clean)
• 500ml red wine
• 3tbsp Lea Perrin worchester sauce
• 1/2 cup of 4 mixed beans
• 1/2 cup tomato paste
• 1 onion cut to 12pcs
• 3pcs celery cut to small pieces
• 1 carrot cut to small pieces
• 1 sprig of fresh rosemary
• 4 sprigs of fresh thyme
• 2pcs of bay leave
• 3tbsp olive oil
• 3tbsp flour
• 3tbsp chicken powder (I used my fresh home made one, no beef stock use this as sub)
• 1/2 tsp salt to season (adjust to your preference)
• 500ml water
• 1 big handful of chopped parsley to sprinkle after cooking.

Method :

1. Use high saute mode, heat up the olive oil (half of it). Brown the oxtail, all sides. Sprinkle with 1.5tbsp flour, give it a stir. Take about 10-15mins. Remove and set aside.
2. Add a little more olive oil, saute the herbs and veggies. Do this for bout 5-7mins, then sprinkle with the rest of the flour and stir for another 1-2mins till well coated and the flour dissolve.
3. Add in the rest of the ingredients, give it a stir. Change to bake mode, lid on, valve to bake mode and bake for 45mins.
4. I wanted a more brown effect, so I dish them out and place in oven, 20mins at 160c. If you don't have an oven or find this too troublesome, continue to bake in the PPC for another 15-20mins, till the sauce thicken to your preference.
5. Sprinkle with parsley and serve.

Home Made Luncheon Meat

I had been rather lazy recently and have not been updating the blog as often as I used to. But I guess I can't miss this recipe out. Made this specially for a friend that is currently pregnant and craving for luncheon meat.

Ingredients:

• 500g pork minced (I used ready store minced and I have no idea the fat vs lean composition)
• 100g pork belly (rind removed) - cut to small pieces
• 30g chicken (coincidentally got left over)
• 30g plain flour
• 30g potato starch
• 1tbsp sugar
• 2tbsp soy sauce
• 1tbsp sesame oil
• 1tsp ginger juice (I can't squeeze that much so actually just shred some into the mixture)
• 1tbsp chinese cooking wine
• 1tsp paprika
• 1tsp 5 spice powder (I think it is rather over powering, should reduce to max 3/4tsp should do)
• 1tsp white pepper powder
• 2 egg whites
• 1/2tsp salt

Steps:

1. Place the cut pork belly in the food processor and blend till the meat are finely blended. 
2. Add in the chicken and minced into the food processor and blitz it for roughly 10-15seconds. This is to further processed the meat till they are very fine so that the texture of the luncheon meat is not coarse.
3. Add in the rest of the ingredients and blitz for another 20seconds to get all ingredients mixed properly and evenly.
4. Prepare either a bowl or pan or whatever container that you will want to use to steam the meat. Oil the container and place the mixture into the container. Press the meat down and try to compact it as much as you can. It is rather hard to do this since the mixture is very bouncy and soft. I just used the back of the spoon to press it down. 
5. Oil the top of the mixture and then cover the container with an aluminium foil. Then use your hand to further compact the meat down by pressing over the foil.
6. Prepare a wok of water and set to steam the meat. I used the Philips electrical pressure cooker and just pour in cold water and put in the container. Use something heavy to place at the top of the aluminium foil. This is to prevent the meat from expanding during the steaming process and create air bubbles in the luncheon meat.
7. If you are steaming it manually, steam over high heat for 45mins. With the pressure cooker, I used steam mode and steam for 20mins.
8. Once done, removed the container and let it rest. Do not remove the aluminium foil. This is to ensure that all the moisture can be retained in the meat and not have juices flowing out when you cut it. Since the weather is  rather cold still tonight (I guess it is below 11c), I waited for bout 15mins before opening and removing the whole piece of meat to cut (rested another 10mins out of the container before cutting).
9. Fry the meat the way you like or like me, place it in the air fryer at 180c and fry for 7mins on each side.

Malay Style Briyani Chicken

I love the biryani we get back in Malaysia and the one I had prepared earlier with the ready mix spices just don't taste nor looks anywhere near to that. This time, I decided to try out the recipe that calls for the preparation from scratch instead and yum... it does taste superbly good. Just be cautious that the list of ingredients may look really long.

I made it twice actually and once with chicken and the other is with beef rendang.

For the rice:

• 3 cups basmati rice, soaked at least 30mins, then washed and drained
• 1tbsp butter
• 2 pcs shallot, slice thinly
• 2 cloves garlic (I'm using Australia garlic that is rather huge, it comes out to roughly 3tbsp amount), minced
• 1tbsp ginger, minced
• 1/2tbsp cinnamon powder
• 1/2tbsp cloves powder
• 1tbsp cardamon powder
• 2tsp tomato puree
• 1/4 cup grated carrot
• 2 pandan leaves, washed and knotted
• 2 cups water
• 2 cups evaporated milk
• 1/4tsp numeric powder
• 1/4 cup raisins
• 1/4 cup of cashew nuts (I used pine nuts coz i don't have cashew at that time)
• 3tbsp chopped coriander leaves

**Note: I don't have cardamon powder so what I did was use the grinder and grind it to powder form. You may choose to place the entire cardamon, cinnamon or/and cloves in as in original form but it taste better once it is grounded to powder form

1. Heat the pressure cooker up, put in the butter and shallot. Slightly saute before adding in the spices.
2. Next add in the tomato puree and carrot and stir.
3. Add in the pandan leaves next and stir till fragrant (roughly a min) before adding in the rice,  water and evaporated milk.
4. Switch the cooker to risotto mode (KPT13mins) and leave it to cook.
5. Once done, remove and add in coriander leaves, raisins and nuts. Next fluff the rice and mix the new add on stuff evenly.

For the chicken:

• 6pcs of drumstick, marinate with minced garlic (1cloves), ginger (1cm) and 1tsp apple cider vinegar
• 1tsp oil
• 4 shallots, sliced
• 1.5tbsp minced garlic
• 1.5tsbp minced ginger
• 1/2 cinnamon stick
• 2 cardamon pods
• 4pcs of cloves
• 1/4 tsp pepper
• 3/4 tsp fennel powder
• 3.4 tsp turmeric powder
• 2 knotted pandan leaves
• 2tsp coriander powder
• 1tsp chilli powder

1. Clean the chicken and wipe it dry. Marinate it with the marinate ingredients for at least 30mins.
2. Place the chicken in the air fryer and set at 180c for 5mins.
3. Heat up some oil in the pressure cooker pot and saute the shallots, garlic and ginger.
4. After the shallots soften and it starts to give nice aroma, add in the cinnamon stick, cardamon, cloves, fennel powder, turmeric powder, coriander powder, chilli powder and pandan leaves. Stir for 1-2mins.
5. Then add in the chicken and set the pressure cooker to meat mode and KPT for 15mins.

For the beef:

• a piece of beef tenderloin roughly 400g, cut to cube (roughly 1"x1")
• 1tsp salt
• 1/2cup evaporated milk
• 1/8cup of desiccated coconut
• spices to blend
• 3 shallots
• 2 cloves of garlic
• 3tbsp of blended chilli
• 2tsp of belacan powder
• 1cm ginger
• 1tsp turmeric powder
• 1 lemongrass stem, cut to small pieces the end part (the top part bruised and leave aside)
• 2 kafir lime leaves, sliced finely
• 1 handful of vietnamese mint
• 2tbsp oil

1. Blend all the ingredients for the spices together till it forms a thick paste. If too hard to blend, add a little water (like a teaspoon or more or less).
2. Heat the pressure cooker and add in the oil to the pot. Fry the spices ingredients till fragrant.
3. Add in the desiccated coconut and fry for another 2mins.
4. Then add in the beef and coat it well with the spices. Set the cooker to meat mode and cook for 15mins.
5. Once released pressure, add in evaporated milk and salt and cook under high saute mode for 8-10mins till the sauce thicken to your preferred thickness.
6. Once done, turn off the power and stir in the kafir lime and vietnamese mint leaves.

For the pickle:

• 1 whole cucumber
• 1 whole carrot
• 4pcs of shallots
• 1tsp salt
• 1cup rice vinegar
• 2tbsp sugar

1. Cut the cucumber to roughly 3cm length, 1cm thickness size. Removed the core.
2. Season it with the salt and leave it aside for at least 10mins before washing off.
3. Cut the carrot to the same size as the carrot.
4. Slice the shallots finely.
5. Heat up the vinegar and melt the sugar in it.
6. Once the mixture cool down, place the carrot, cucumber and shallots in it. Set aside to marinate for at least 30mins before placing it into the fridge.

**Note: You can top up the veggies with the same liquid if they are still there after you finish up the veggies.

Chickpeas Pumpkin Soup

Getting bored with the normal meals and wanted something special for lunch today and at the same time need to finish up the pumpkin before it spoils, and tada... roast pumpkin soup with chickpeas cooked using the pressure cooker.

Ingredients

• 1/4 cup chickpeas, soaked for at least 30mins, washed and drain
• 5tbsp of puy lentil, soaked for at least 30mins, washed and drain
• 1 cup of water
• 150-200g of pumpkin, sliced
• 1/4 cup of chopped onion
• 1 tbsp butter
• 1/2 carrot, cut to coarse pieces
• 1/2 cup milk
• 1cup meat broth (mine is the one I had made for ramen, left over, or you can use vegetable stock or chicken stock)
• 1/4 cup chopped bacon

Steps:

1. Place the chickpeas, lentil and water in the pressure cooker and use manual mode to cook for 5mins. Once done, drain off the water.
2. While the chickpeas and lentil are cooking, place the bacon on some aluminium foil and place it in the air fryer. Also line the pumpkin slices in the air fryer. Set it at 180c for 8-10mins.
3. In either a pan or in another pot, saute the onion with the butter. If using pressure cooker, use the high saute mode.
4. Next blend the onions with the pumpkin.
5. Finally, add in all the ingredients except bacon into the pressure cooker. Set it to manual modem KPT for 2mins.
6. Once ready, served with the air fried crispy bacon.

** Note: I have not use any seasoning but if you like, you may sprinkle some cumin powder and paprika in step 5. There is no need for salt as it is already very flavoursome.

Quick Style Hainanese Chicken Rice

Weather is getting cold and I just want something yum, good for recovering body from sickness yet with some hot soup. Then it just cross my mine why don't I do a quick hainanese chicken rice with the pressure cooker.

So I prepared this while the little one is taking her nap and the big girl was still in school for her after school activity.

Previously I had also posted the recipe before but using the traditional method, that consumes roughly almost at least 2-3hrs to prep and cook the entire dish. The recipe is here.

For this, it took me an hour for the entire prep including preparing of sauces (and some chatting online.. hehehe)

Ingredients:

• 4 chicken drumsticks (use what ever amount you need for your family or other part of the chicken)
• 5 cups of water
• 1 tsp salt
• 3 cups of cold ice water
• 3 cup rice (soaked in warm water to remove pyhtic acid and then washed and drain)
• 2tbsp butter
• 2tbsp minced garlic
• 2 leaves of pandan
• 10-12 slices of ginger
• 1 tbsp of garlic and 1tbsp of ginger, minced together
• 4tbsp of sesame oil
• 3tbsp cooking oil
• 1tsp oyster sauce
• 3tsp soy sauce
• 1/8 tsp salt
• 5tbsp chopped spring onion
• some fish balls
• some slices of cucumber for serving

Steps:

1. Pour the 5cups of water into the pot of the pressure cooker and select the saute high mode, close the lid so that it heats up faster.
2. Once the water is boiling, add in 1tsp salt and half the ginger slices. Then add in the chicken.
3. Close the lid and change it to manual pressure mode, KPT for 7mins.
4. While the chicken is cooking, prepare the ingredients for the rice and sauces.
5. In one saucer, mix 2tbsp of spring onion with the minced garlic and ginger. Then add in 2tbsp of cooking oil, 1tsp soy sauce, small pinch of salt, 1tbsp sesame oil, and mix well. Set aside for serving.
6. Once the chicken is done and pressure valve has drop, remove the pot from the pressure cooker and ladle the chicken into the cold ice water. Leave it for roughly 5-10mins before plating it up.
7. In another pot, set the pressure cooker to saute high mode, add in the balance cooking oil and sesame oil. After bout 1min, add in the balance of the minced garlic and saute till it is light golden. Scoop out half on another saucer and set aside for the other sauce.
8. Add in the balance of the pandan leaves, ginger slices, salt, butter and rice and stir fry it for a min or two. Then add in the chicken stock from boiling chicken. It should be about 3cups, enough to cook the rice. Set the pressure cooker to rice mode.
9. Add in the oyster sauce and balance soy sauce into the saucer with the fried garlic. Stir and set aside for serving.
10. Heat up the pot with the balance of the chicken stock, add in the fishballs and let it boil for bout 5mins. Season with some pepper. Dish out to serve and sprinkle with the balance of the spring onion.
11. Once the rice is ready, you may serve your food.

Meat Floss

Few days back, I boiled some tonkatsu soup based for the ramen. This time I used the pork bones that come with meat and I felt so wasteful to throw them away but the taste of it is not yum enough to make us it.

So, after some thought, I decided to attempt making the meat floss with the pressure cooker. Do note that mine is a combo of pork and chicken (no exact ratio, just peel off all the meat).

Ingredients:

• roughly 600-800g cooked meat (pork and chicken)
• 5tbsp MSG free soy sauce
• 5tbsp crushed gula melaka
• 3/4tbsp MSG free oyster sauce
• a dash of pepper

*Note: my recipe tends to use a little bit more seasoning compared to the others coz the meat used is quite bland after being used to boil soup. I had previously KPT the meat for almost 2hrs and that will mean it is like boiling it for 4-5hrs or more.

Step:

1. Peel the meat out and try to shred them up a little.
2. Stir in all the seasoning and mix well.
3. Pour the meat into the pressure cooker pot.
4. Use high saute mode to quickly heat up the meat and let it absorb the seasoning. Stir constantly for about 5mins before switching to bake mode for 45mins.
5. When at bake mode, stir every 5-7mins once so to avoid the meat from getting burnt and for it to dry evenly.

Squid Stuffed with Glutinous Rice

Had made stuffed squid with minced previously and dont quite work so nicely and remember seeing some recipe using glutinous rice. Hence, tried making it since I have some glutinous rice left.

Ingredients:
For the stuffing:

• 1cup of glutinous rice, pre soaked with hot water for bout 20-30mins
• 1 big clove of garlic, minced
• 1 small shallot, chopped finely
• 3/4 cup of fresh button mushroom (can be substituted with dried shitake or canned button mushroom), sliced to thin pieces
• salt and pepper to season
• 1tbsp of oil
• 1 cup of water

For the sauce:

• 3tbsp of soy sauce
• 1tbsp of sugar
• 1tbsp miri

Other ingredients:

• 3 cleaned nice big tubes of squid

Method:

1. Heat oil in the the pressure cooker using saute high mode. Add in the shallot and saute till almost golden before adding in the garlic and saute.
2. Next, add in the mushroom and saute till it is soft and add in the rest of the ingredients.
3. Choose risotto mode that has KPT 14mins time.
4. Once the rice is ready, let it slightly cool before stuffing it in the squid. Seal off with a tooth pick.
5. Place the stuffed squid in the air fryer, 180c for 12mins.
6. While the squid is cooking, place all the sauce ingredients on the pan and cook it till it is a bit thicken.
7. Once the squid is done, place it on the sauce and coat it all over with it.
8. Ready to serve. If you like, u can cut the squid up a little.. :D

Cheese Baked Rice on Pressure Cooker

Someone recently asked in the pressure cooker group in FB if anyone has cooked cheese baked rice on the machine and someone at home mentioned it too... so I decided to try out the machine (since I only used the bake mode once to bake salted chicken).

It works though the rice has slightly burnt crust at the bottom, the cheese melted quite nicely but not those grilled effect like you get from the air fryer or the oven.

Ingredients:

• 1/2 onion, chopped coarsely
• 2 cloves of garlic, chopped finely
• 1 chorizo sliced thinly, air fried for 4-5mins to rendered the fat and make it crispy
• 2 cups of cauliflower floret
• 2 tbsp oil
• 2 cups rice, soaked and washed (soaking to remove pytic acid)
• 2 tbsp chopped spring onion
• 1 cup milk
• 1 cup chicken stock
• 1.5 cup pizza/risotto mix cheese

Steps:

1. Using high saute mode, heat up the oil and saute the onion till soft. 
2. Add in the garlic and cauliflower and stir till slightly golden.
3. Pour in the rice, stock and milk. Then stir in 1/2 cup of cheese.
4. Use risotto mode (or manual KPT 14mins).
5. Once done, manual release vent and sprinkle the spring onion, chorizo and cheese on top. Use bake mode (knob at bake) for 8-9mins

Hakka Lei Cha

Hakka Lei Cha is one of my favourite dish. It is packed with lots of healthy fibre from various vegetables and the yummy green tea soup.

Another best part of it is I get to use some home grown harvest like basil, parsley and mint from my garden.

Ingredients:
For the soup:

• about 3/4cups of dried anchovies, washed and drain
• 2l water
• one big handful of basil, roughly 1.5cups (not pushed down, but just put on the cup to measure) 
• a small bunch of mint, after chopped should be roughly 1/4 cup amount
• 3-4 sprigs of parsley
• 1/4 cup of peanut (roasted)
• a small handful of tang-o veggie if you like it to have a little bitter taste
• 2 tbsp of green tea powder (i used japanese green tea)
• 1/8 tsp salt

Other ingredients:

• 2cups of rice - cook like normal
• 3 big cloves of garlic (I'm using local Perth grown garlic that's currently in season and very fat)
• 3/4 Australia leek, sliced finely
• 5 snake/long beans, cut to small cubes
• 3/4 carrots, julienne
• 1/2cups of finely sliced cabbage
• 300g sweet potatoes shoot (mine is home grown too)
• 3tbsp pickled radish, washed
• 3pcs of hard tofu or known as tau kua
• 1/4 zucchini, julienne
• 3pcs of fresh button mushroom, cut to thin slices
• 3tbsp oil to saute

Steps:

1. Place 1/2 cups of the anchovies and water in a pot and boil for roughly 15-20mins. I used the pressure cooker to do this and kept pressure for 4mins. Removed the anchovies and place it in the air fryer along with the balance of the anchovies and AF at 180c for 7mins. If you don't have an AF, just use a non stick pan to fry it (without oil) till it is all crispy.
2. Place all the rest of the ingredients along with the fried anchovies in a blender and blend till it is as smooth as you can get. Add in some of the stock if required as the mixture can be too dry and a bit hard to blend.
3. Pour in the mixture into the stock and let it get into boil and set it aside. That should be about 2-3mins.
4. AF the tau kua at 200c for 3mins, or slightly pan fried it with a little oil. Set aside.
5. Heat a little oil and saute the garlic (divide the garlic to 8 portions for those veggies) and fry the veggies separately. Set them aside.
6. When you want to serve, just place the rice on the bowl, scoop the veggies around the rice and pour in the soup stock to serve.

Note:

• The veggies may vary depending on your preference or seasonal availability. Some also serve with toasted sesame seed and/or peanuts.
• For those who are allergic to peanuts may consider substituting with pine nuts (if you are not allergic to it).
• My first attempt of making this dish, I used pesto sauce instead coz I didn't have basil with me. If you are using pesto sauce, omit the basil and peanuts.

Simple Easy Dhall

Tonight, I decided to try out the Airfryer Chicken Varuval recipe and since I'm making that, we go Indian theme tonight. So, to feed the girl, I made curry dhall that she loves.

Ingredients:

• 1 cup dhall, pre-soaked with hot water for at least 30mins to removed the phytic acid
• 1/2 onion, sliced thinly
• 1 carrot, cut to big cubes
• few pieces of curry leaves
• 2 tablespoon of dhall spice (pre mix but if you don't have it, you can also make this combo yourself - 1 tsp garam masala, 2tsp tumeric powder. 1/2tsp curry powder, 1/8tsp cinnamon powder, 1/2tsp cumin powder, 1/2tsp cardamon powder)
• 2tbsp home made tomato sauce, recipe here
• 3cups of water
• 1tbsp oil
• 1tsp salt

Steps:

1. Pre heat the pressure cooker pot. I used high saute mode. Heat up the oil
2. Add in the onion and curry leaves. Saute till the onion is soften.
3. Add in the spice and fry till it form a paste like mixture in the pot.
4. Add in the dhall, carrot and water.
5. Change the pressure cooker to manual pressure mode and select KPT 12mins.
6. Once done, let the pressure valve fall before opening the cooker and season with salt.

*KPT = Keep pressure time

Home made Tomato Sauce

This home made sauce is great to go with pasta or to spread on pizza or to cook with some minced or whatever you creativity allows you.

Ingredients:

• roughly 1kg of fat juicy red ripe tomatoes, cut quarter
• 1 large onion, lightly chopped
• 6pcs of cloves
• 3 cloves of garlic
• 3 tablespoon of any type of berry jam
• 1 teaspoon of paprika
• 1/2 stick of cinnamon
• 10 tablespoon raw sugar
• a big pinch of rock salt
• 1 teaspoon of mixed herbs
• 2 cups of malt vinegar
• 1 big handful of basil leaves
• roughly 2 tablespoon of fresh mint leaves

Steps:

1. Place all the ingredients except the basil and mint leaves in the pressure cooker (if you don't have one, use a normal pot). Set for it to cook in the pressure cooker for 15mins, or on the stove top for about an hour to soften all the ingredients and it is all juicy and nice.
2. When it is done, turn of the heat and add in the basil and mint and give it a stir.
3. Next, let it cool down slightly before blending them either in the blender or you can use the stick blender.
4. Transfer them back into the pot or pressure cooker and cook with lid open till it thickens and no longer runny. The viscosity should be roughly the same as store bought tomato sauce.

Beef and/or Pork Adobo

Heard bout this Filipino dish for a while but has not tried eating or cooking it. And a friend recently attempted it and hence I thought I'll give it a try since it is rather easy.

Ingredients:

• roughly 350-400g of beef, slow cook fillet, slice to roughly 1.5cm thickness
• pork rashy, roughly 200g, cut to 1.5cm thickness
• 1/3 cup soy sauce
• 1/2 cup malt vinegar
• 2 cloves of garlic, minced
• 3pcs of bay leaves
• 1tbsp of peppercorn
• sprinkle of crushed pepper

Steps:

1. Put everything into the pressure cooker pot, mix it evenly. 
2. Turn on the pressure cooker, set to manual, KPT5mins.
3. After the 5mins, cover the valve with a piece of cloth and manually release the pressure.
4. Then leave the valve setting to baking and set to bake for 5mins.
5. Once sauce thicken, it is all ready to be served with your favourite veggie, rice or noodle.

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.

Braised Chicken Feet Mushroom Noodle

Recently I ordered mushroom chicken feet noodle at hubby's favourite cafe and not very happy with the chicken feet. It was not fried and does not give that wonderful texture and flavour it deserves. So I thought I should make this myself instead.

What more the shop charged $9.80 for it with yellow noodle only... hmmm...

See the photos below. The first two pics are mine and the last is from the shop.  Btw, I didn't serve that much sauce on mine coz was trying to reserve it for my girl for dinner later.. :D

This is the $9.80 one.

Ingredients:

• bout 15 chicken feet, washed and nails area chopped off
• 10pcs of mushroom, soaked
• 2tbsp oyster sauce
• 4pcs of star anise
• 1tsp sesame oil
• pepper
• half cup soy sauce
• 2tbsp dark soy sauce
• 6cloves garlic, skin removed
• 1tbsp oil
• 6 slices of ginger
• a small piece of palm sugar roughly the size of 2cm by 3cm by 1cm
• a cup of water

Methods:

1. Pat dry the chicken feet and air fry at 200c for roughly 15 to 20mins, Shake them in between. It is ready when it is golden brown color. Set aside to cool. The original recipe asked to have the fried chicken feet soaked in ice cold water to give that crinkle look but I skip that. And please note, the chicken feet discharge quite some amount of oil during the frying process, so do have a layer of paper lined underneath the basket or the pan of the AF prior to frying to avoid smoke from being discharge from the machine.
2. Heat up the pressure cooker under saute high mode. Once heated, add in the oil, ginger, garlic and star anise. Fry for bout 30seconds or till the ingredients start to give nice smell.
3. Add in the mushroom and oyster sauce and stir fry for another min.
4. Finally add in the rest of the ingredients, cover the lid and set the pressure cooker to meat mode. That should keep the pressure for 15mins. At this stage, please note that the liquid should be sufficient to cover the chicken feet otherwise it won't be soft and flavoursome.
5. Once the pressure valve drop, your chicken feet mushroom is ready to be served with either rice or noodle of your choice. 

Enjoy!

Glutinous Rice Wrapped in Lotus Leaf and Chicken Stuffed with Glutinous Rice Wrapped in Lotus Leaf

My neighbour had given me some lotus leaf that she had bought and I had been having it in the kitchen for quite sometime not knowing what to use it for yet. And then I bumped into this recipe in FB and thought of trying it out with a tweak.

With the pressure cooker, I actually don't need to pre soak the rice but since I need to get rid of the phytic acid, so, I soaked it for bout 3-4hours prior to using it.

Here goes the recipe:

Ingredients

• 2pcs of lotus leaf, pre soaked with hot water
• 1 small young chicken (mine is 1.2kg)
• 2.5cups of glutinous rice, soaked for 3-4hrs
• 2tbsp shiao thing wine for chicken marinate
• 1tsp five spices powder for chicken marinate
• a small pinch of pepper for chicken marinate
• a big pinch of sea salt for chicken marinate
• 1 chinese sausage, skin removed and diced
• 2 pcs of chinese mushroom, reconstituted and diced (water used keep aside)
• 3 pcs of dried scallop, soaked and water keep aside, shred to small pieces
• 3tbsp dried shrimp, soaked, water disposed
• 2 cloves of garlic, chopped
• 1 big pc of shallots, sliced
• 1/4 cup of carrot, diced
• a small pinch of garlic powder for the rice
• a small pinch of sea salt for the rice
• a small dash of pepper for the rice
• 4tbsp oil
• some strings to tie
• 3 pcs of big aluminium foil

Methods:

1. Marinate the chicken and set it aside.
2. Heat up the oil on the cooking wok. Once hot, add in the shallot and saute till it is almost brown. Add in the sausage and garlic and fry till fragrant. 
3. Add in the carrot, mushroom, scallop and dried shrimp. Stir fry till the shrimp get crispy.
4. Add in the rice and the water retained and stir fry till the water dry up. Season with the seasoning listed for the rice and stir for it to mix evenly. Leave it to cool.
5. Stuff in as much rice as possible into the chicken cavity. Press it down and continue stuffing till it is full. Then use the string to tie the bottom of the drumstick to avoid the filling from falling out.
6. Wrap the chicken with a layer of lotus leaf. Then wrap it with the aluminium foil to ensure no leakage and to maintain moisture. I had left mine to heat for few hours coz I was out for school pick up and the chicken is still moist and just right.
7. Then place the rest of the rice onto the other piece of lotus leaf. Fold it up from the top, bottom then right and finally left. Tie the parcel up with the leftover string.
8. Place 2 cups of water into the pressure cooker, then the aluminium foiled wrapped chicken and finally the rice wrapped in lotus leaf. Cover the pressure cooker's cover, set to bake mode (which is 45mins) and start. Remember to set the valve to bake mode.
9. Voila, once pressure released, the food is ready to be served. :D

*Note: I'm using the Philips electric multi cooker which has the pressure cooker and bake mode.

Pressure Cooked Glutinous Rice

Since I gotten my Philips Multi Cooker, I just loved how easy it is to make steam glutinous rice, one pot, quick and fast, no mess way of doing it.

So, for the benefit of those who are interested to do it with their pressure cooker, here is the step by step guide and hopefully it is clear enough.

Btw, the original recipe the traditional way is here.

Ingredients:

• 1kg glutinous rice (I uses the thai one this time), I didn't pre soak, but if you want, you can soak it for bout 10mins

• 2pcs of medium size shallots, chopped

• 2 cloves of chopped garlic

• 4 pieces of lap cheong (waxed sausage), cut to small slices (roughly 0.5cm each) 

• 8 pieces of chinese dried mushroom, soaked and cut to small slices

• 4-5 tbsp of minced pork
• 3pcs of dried scallop, soaked 
• 1 big handful of dried oyster, soaked

• 1 tsp of five spice powder

• 3 tbsp of oyster sauce
• 2 tbsp of dark soy sauce
• 1 tbsp of

• 1 tsp of salt

• 1/4tsp  of pepper

• 2 tbsp of oil
• roughly 4cups of water

• a big handful of chopped spring onion for garnishing

Steps:

1. Turn on the PPC and press the saute on high button. The original preset time should be 2mins but I had set it to 7mins. Let it heat up for bout 15-20seconds.
2. Pour in the oil and salute the shallots first. Once it is a little soft roughly 1-2mins, add in the chinese sausage and garlic. Stir it around for about 2mins and next add in the minced pork, dried scallop, oyster and mushroom. Stir fry for another 2mins.
3. Next add in all the seasoning and stir till it is even before adding in the rice to fry it for 2-3mins. 
4. Last, add in the water and make sure it is enough to be slightly above the rice level. 
5. Then press the rice mode, and cover the lid, valve at seal and cook just like how you cook your rice. This should take 14mins and 15mins for pressure release (this is estimate). And ready to serve... yum.

Enjoy!