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Tuesday, 27 January 2015


Makes 4 servings

Ingredients to blend:

2 onions
3 cloves of garlic
1 tsp roasted shrimp paste/belacan

Other ingredients:

4 slices of ikan pari/stingray
4 tbsp of oil
½ a cup of chilli paste
1 tbsp of tamarind paste/asam jawa diluted in 1 cup of water, remove stones
2 lemongrass/serai, bruised
1 tsp of turmeric powder
1 handful of daun kesum
6 bamboo starfruit
4 ladies fingers
2 wild ginger buds (optional)
10 round baby aubergines (optional)
1 tsp of salt
1 handful of daun kesum

Method:

  1. Heat oil in a medium sized pot. Sautee the blended ingredients & cook till fragrant.
  2. Add the chilli paste & turmeric powder and cook till the oil separates.
  3. Pour in 4 cups of water. When the liquid starts to boil, put in the sliced stingray fish.
  4. Pour in the tamarind juice & season with salt.
  5. Put in the bamboo starfruit, ladies fingers, aubergines and wild ginger buds (if using).
  6. When the fish is cooked, put in the kesum leaves and serve.
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Asam Pedas Chicken
(using the PHILIPS PRESSURE COOKER)

Makes 4 servings

Ingredients to blend~
·      2 onions
·      3 cloves of garlic
·      1 tsp roasted shrimp paste/belacan

Other ingredients~
·      ½ a chicken, cut into 8 pieces
·      ½ a cup of chilli paste
·      1 tbsp of tamarind paste/asam jawa diluted in 1 cup of water, remove stones
·      2 lemongrass/serai, bruised
·      1 tsp of salt
·      1 handful of daun kesum


1.    Place the chicken pieces into the PHILIPS Pressure Cooker.
2.    Pour the blended items over the chicken.
3.    Put in the chilli paste, tamarind juice, lemongrass and salt into the PHILIPS Pressure Cooker.
4.    Mix everything till well combined.
5.    Press ‘CHICKEN’ and ‘START’. Make sure the vent is closed  and pointed towards pressure cooking.
6.    When the Asam Pedas Chicken is cooked, turn the vent to release the pressure and put in the daun kesum.



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Saturday, 8 November 2014


Everybody loves Nasi Goreng. Nasi Goreng Kampung was my late dad's favorite and we always have it during breakfast. Its the simplest Nasi Goreng with just  a handful of ingredients but it is full of flavor!

At times, we would like to have Nasi Goreng Kampung without the calories. So, I started making my family's recipe of Nasi Goreng without the frying and the massive amount of oil using the PHILIPS Pressure Cooker and it tastes just as delicious. Because my mum loves the slightly oily texture, I added some olive oil right at the very end!

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Monday, 1 September 2014




Spicy Ox Tail Soup
(using the PHILIPS Pressure Cooker)

·      8 slices of oxtails
·      1 onion, blended
·      3 cloves of garlic, blended
·      ½ inch ginger, blended
·      1 tbsp tomato puree
·      3 cups of water
·      2 potatoes, skin peeled & cubed
·      1 carrot, cut into small cubes
·      2 sticks of celery, cut into small cubes
·      1 ½ tsp salt
·      1 tsp black pepper
·      1 tsp ground cumin
·      1 tsp ground coriander
·      1 tsp ground coriander
·      1 cinnamon stick
·      2 star anise
·      6 cardamoms
·      6 cloves


1.    Place all the ingredients inside the PHILIPS Pressure Cooker pot.
2.    Stir till everything is well combined.
3.    Press SOUP & then START button of the PHILIPS Pressure Cooker.
4.    After 30 minutes, the Soup will be ready.
5.    Release the pressure by turning the vent to the right. Then open the lid.
7.    Sprinkle with fried onions & sliced chinese celery when serving.

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Nutella Rolls
(using the PHILIPS Air Fryer)


Ingredients:~
·      1 pack of rolled puff pastry
·      ½ cup of Nutella
·      3 tbsp of desiccated coconut

Method:~

1.    Unroll the pastry & spread the Nutella over the surface of the pastry.
2.    Roll the pastry back.
3.    Put the pastry back into the freezer to make it easier to cut.
4.    Preheat the PHILIPS Air Fryer to 180ºC.
5.    Cut the rolled up pastry into ¼ inch thickens and place it onto the Air Fryer plate.
6.    Sprinkle with desiccated coconut.
7.    Bake in the PHILIPS Air Fryer for 8 minutes or until golden brown.

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Otak-Otak
(using the Philips Air Fryer)

·      6 pieces of fish fillet, 2 inch in size
·      1 medium sized onion
·      3 cloves of garlic
·      1 inch of turmeric root
·      1 inch of ginger
·      2 stalks of lemongrass
·      6 red chillies, deseeded
·      3 pieces of kaffir lime leaves
·      1 tsp of roasted shrimp paste (belachan)
·      1 tsp of ground coriander
·      1 tsp of ground cumin
·      3 eggs
·      1 tbsp corn flour
·      ½ cup of coconut cream
·      ½ tbsp. sugar
·      1 tsp salt
·      8 pieces of wild betel leaves (daun kadok)
·      banana leaves, wilted & cut into 8”x5”

1.     Place the onion, garlic, turmeric root, ginger, lemongrass, chillies, kaffir lime leaves and shrimp paste into a Philips blender and blend till fine.
2.     Put in the coconut milk, eggs, ground cumin & ground coriander. Season with salt and sugar. Blend further.
3.     Place one piece of the wild betel leaf on top of one piece of the banana leaf. Scoop 2 tbsp of the mixture onto it and top with a slice if fish fillet.
4.     Fold the long side of the banana leaf towards the centre, and fold the other side over the top. Secure both ends with a toothpick. Steam over boiling water for 12 minutes.
5.     Alternately, place banana leave over small ramekin bowls, top with the wild betel leaves. Place the fish over and scoop 2 ladels of mixture over the fish. Steam or bake in the PHILIPS Air Fryer for 15 minutes. Serve in individual ramekin bowls.
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authorHello, my name is Jack Sparrow. I'm a 50 year old self-employed Pirate from the Caribbean.
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