Spaghetti Bolognaise (using the Philips Pressure Cooker)

Spaghetti Bolognaise

(using PHILIPS Pressure Cooker)

Bolognaise Sauce

• ·      1 cup chopped onions
• ·      800gm minced beef/chicken
• ·      1 can button mushroom, chopped
• ·      800gms peeled tomatoes
• ·      ½ cup tomato puree
• ·      2 carrot, grated
• ·      4 cups water
• ·      1 tbsp Italian seasoning
• ·      1/3 cup sugar
• ·      2 tbsp salt
• ·      1 tbsp black pepper

1.   Put all the ingredients into a PHILIPS Pressure Cooker pot. 

2. Mix all the ingredients together until well combined.

3.   Close the lid and press 'BEEF/CHICKEN' and then press 'START'.

4.   After 30 minutes, when the Spaghetti Sauce is ready, release the steam by pushing the vent on the lid to the right.

5.   Open the lid and serve the sauce over it over a bed of spaghetti.

PHILIPS Pressure Cooker

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Spicy Ox Tail Soup (using the Philips Pressure Cooker)

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.

soups

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Meatballs (using the PHILIPS Air Fryer)

Meatballs

(using PHILIPS Air Fryer)

Ingredients:~

·      250gms minced beef/chicken

·      1 cup chopped onions, fried

·      1 egg

·      2 tbsp raisins

·      1 tbsp chopped parsley

·      ½ tbsp ground black pepper

·      ½ cup breadcrumbs

·      ½ tsp salt

~Method~

1.    Place all the ingredients in a large bowl.

2.    Mix all the ingredients & combine well.

3.    Make balls out of the meat mixture.

4.    Place on the PHILIPS Air Fryer rack.

5.    Air Fry for about 15-20 minutes at 180ºC

6.    Remove from PHILIPS Air Fryer and serve with homemade tomato sauce.

PHILIPS Air Fryer

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Liver in Thick Soya Sauce

I was faced with a large piece of liver from the Hari Raya Haji and spent quite some minutes trying to figure out how to cook it so my kids would appreciate eating it. So, I boiled, sliced, pan-fried and cooked it in soy sauce & some spices for lunch. I'm not sure if my kids will enjoy it, but I must say it tastes surprisingly good and I know Din would! :-)

Ingredients:~

• 250 gms beef liver, boiled for 20 minutes, then sliced and deep fried
• 1/4 cup of cooking oil
• 1 bulb of medium sized onion, blended
• 3 cloves of garlic, blended
• 1/2 inch of ginger, blended
• 1 stick of cinnamon
• 1 star anise
• 4 cloves
• 4 cardamom
• 1/2 cup of thick sweet soya sauce
• 1 tbsp tamarind juice
• 1 tbsp of tomato puree
• 1 tbsp sugar
• 1 tsp black pepper, ground
• 2 tsp salt
• 1 medium-sized onion cut into thick rings

~Method~

1. Heat the oil in a pan.
2. Put in the cinnamon stick, star anise, cardamom & cloves.
3. Quickly sautee' the blended onion, garlic & ginger until fragrant.
4. Place the liver into the pan & cook it briefly with the sauteed ingredients & spices.
5. Pour in the soya sauce, tomato sauce & tamarind juice.
6. Flavour with salt, pepper & sugar.
7. Simmer all the ingredients for about 8 minutes until the flavours are absorbed & gravy thickens.
8. Sprinkle with whole black peppercorns if desired.
   
9. Serve with hot rice.

meat

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Kambing Masak Merah Pakistan ~ Makcik Gah

The recipe of Kambing Masak Merah Pakistan that Makcik Gah taught me turned out marvellous. However, I knew straight away that it couldn't possibly be the same as the one cooked with Makcik Gah's own hands... :-(

Ingredients to blend:~

• 15 red shallots
• 6 garlic
• 1 inch ginger

Mixed Spices (Rempah Campak):~

• 1 tsp fennel
• 1 tsp cumin
• 1 cinnamon stick
• 6 cardamom
• 2 star anise
• 6 cloves

Other Ingredients:~

• 1/4 cup oil
• 2 kgs lamb, cubed
  
• 1 large onion, sliced
• 1 tbsp ground almond
• 3 tbsp cili powder
• 3 cups beef stock
• 1 carrot, julienne
• 2 potatoes, cubed
• 3 tbsp tomato puree
• 1 large tomato, cut into 6 wedges
• 1 1/2 tsp salt
  

Condiments:~

• 1 stalk spring onions
• 1 stalk chinese celery
• 1/2 cup green peas
• 1 tbsp crispy fried onions

~Method~

1. Heat oil in a pan.
2. Sautee' the sliced onions until it becomes translucent.
3. Put in the mixed spices (rempah campak) till it is fragrant.
   
4. Put in the lamb & coat it with the sauteed ingredients.
5. Put in the blended ingredients. Sautee for a further 2 minutes.
   
6. Add the ground almonds & ground chilli powder.
7. Pour in the lamb stock.
8. When it begins to boil, put in the carrots and potatoes.
9. As soon as the carrots & potatoes become tender, put in the tomato puree & cubed tomatoes.
10. Mix well and allow the gravy to simmer for about 5 minutes or until the gravy slightly thickens.
11. When serving, sprinkle with spring onions, chinese celery, green peas & crispy fried onions.

meat

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