Rosemary Roast Chicken ~ using the PHILIPS Pressure Cooker

prep time ~ 15 mins

roasting time ~ 15 mins

browning time ~ 18 mins

serves ~ 4 quarter chicken

Rosemary Roast Chicken

(using the Philips Pressure Cooker)

·       1 wnole chicken, cleaned

·       2 tsp salt

·       2 tsp ground black pepper

·       2 tsp Italian Seasoning

·       3 potatoes, cut into 6

·       4 onions, quartered

·       10 cloves of garlic

·       2 carrots, sliced

·       2 sprigs of Rosemary

1.    Place the whole chicken in the inner pot of the Philips Pressure Cooker.

2.    Smother the chicken, in and out, with the salt, pepper and Italian Seasoning.

3.    Place the potatoes, garlic, onions & carrots into the inner pot, around the chicken.

4.    Drop the Rosemary over the chicken.

5.    Press ‘CHICKEN’ and ‘START’. Turn the knob on the lid towards the ‘BAKE’ mode.

6.    After the chicken is ready, open the lid and brown the outer skin by choosing ‘CHICKEN’ of the ‘BAKE’ function.

7.    When ready, remove the chicken from the inner pot and serve.

8.    Use the same inner pot (unwashed from roasting the chicken) to make the  brown sauce.

Brown Sauce

·       2 tbsp butter

·       1 onion, chopped

·       2 tbsp plain flour

·       1  ½ cup cream

·       ½ tsp salt

·       ½ tsp pepper

·       1 tsp chicken stock

·       2 tbsp butter (if desired)

·       ½ cup of water (if needed)

1.    To make the brown sauce, use back the same inner pot of the PHILIPS Pressure Cooker inner pot where the chicken was roasted.

2.    Press the “CHICKEN’ of the “Bake’ function.

3.    Sautee’ the onions with the balance of the chicken oil,  till tender and brown.

4.    Put in the plain flour and stir briefly.

5.    Pour the cream in in a slow stream while stirring with a whisk.

6.    Season with stock, salt & pepper. Add more water if smoother consistency is desired.

7.    Put in the butter at the end, if desired.

8.    Serve over the Roast chicken.

sauces

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Pineapple Upside Down Cake

It's been ages since I last made Pineapple Upside Down Cake..It was a popular cake in the 1980s. Even now, I find it an impressive cake to serve. When it was baking in the oven, my daughter kept saying that she loved the aroma that filled our kitchen.. Is it the vanilla? Or the pineapple syrup? Well, whatever it is..the good old Pineapple Upside Down Cake will never go out of fashion in my household!

TOPPING

• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 6 pineapple rings
• 18 red cherries

CAKE

• 1 1/2  cups of cake flour
• 2 tsp baking powder
• a pinch of salt
• 1/2 cup butter
• 3/4  cup of sugar
• 2 large eggs
• 1/2  cup of milk
• 1/4 cup of pineapple syrup
• 1 tsp vanilla extract

1. Pour the melted butter topping into a 9 inch cake tin. sprinkle the brown sugar over the butter.
2. Arrange the pineapple rings and cherries over around the bas to fill in the spaces.
3. In a medium sized bowl, sift together the cake flour, baking powder and salt.
4. Beat the sugar and butter together until batter is soft and creamy.
5. Beat in the egg one at a time, beating well in between each addition.
6. Scoop in 1/3 of the  flour mixture into the batter and beat. Then pour in 1/2 the milk. 
7. Then pour in the flour again followed by the milk & pineapple syrup. 
8. Finally finish adding in all the flour.
9. Pour the batter into the cake tin over the pineapple rings.  
10. Bake in a preheated 170ºC oven on the middle rack.
11. Once skewer tested into the cake comes out clean, the cake is ready.
12. Allow the cake to rest for 10 minutes in the pan before turning it over on a wire rack to cool before serving.

desserts

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Thai Green Curry Chicken (paste from scratch)

Paste recipe:

• 1 tbsp coriander seeds
• 1 tsp white peppercorns
• 1/2 tsp cumin
• 1/2 cup shallots, sliced
• 5 tbsp lemongrass, sliced
• 2 tbsp galangal
• 1 tbsp cilantro roots, sliced
• 1 tbsp salt
• 1/4 cup garlic
• 1 tsp shrimp paste
• 5 kaffir lime leaves
• 15 green birds eye cili
• 5 green chillies 
• 1/4 cup water

Green Curry Recipe:

• 1/4 cup oil
• 1/2 cup fresh green curry paste
• 8 chicken pieces
• 1/2 cup coconut cream
• 2 tbsp fish sauce
• 1 1/2 cups of baby green eggplants
• 2 cups of baby round eggplants
• 5 strands of long beans, cut into 2 inch lengths (if desired)
• 8 birds eye chillies, sliced
• 1 bunch basil leaves, plucked

1. Roast the coriander, peppercorns & cumin until brown. Set aside till cool & grind it fine.
2. In the same grinder, add in the lemongrass, galangal, shallots, garlic, birds eye chilli, kaffir lime leaves, cilantro roots, green chillies, shrimp paste, salt and water. Grind into a paste.
3. In a pot, heat oil and sautee the green paste till fragrant.
4. Add the chicken pieces and mix till cooked. 
5. Pour in the coconut cream. 
6. Season with fish sauce.
7. When the chicken pieces are thoroughly cooked, add in both the eggplants, long beans and cook for one minute.
8. Sprinkle with birds eye chillies and basil leaves when serving.

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Roti Naik Johor

·           I know how daunting the thought of baking bread is....Will it rise? Will it be soft and fluffy as Roti Naik should be? Will I have to put everything on hold, just to have a bite of home made bread? There are so many technicalities to bread making that many turn away from even the thought of it! That is the reason why I made a huge of effort and spent many many days, trying to perfect this recipe, so even the most inexperienced cook can make it without failing. My two daughters, 22 years and 14 years old, both can make this traditional Johorean bread entirely on their own, with no help whatsoever from me! Nothing beats Roti Naik Johor, fresh & hot from the oven!

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• ·      4 ½ c (750gms) bread flour/tepung tinggi protein
• ·      3 tbsp (75gms) butter/mentega
• ·      ¾ c (185mls) water/air
• ·      ¾ c (185mls) evaporated milk/susu evaporated
• ·      2 tbsp(20gms) caster sugar/gula kastor
• ·      1 tsp(5gms) salt/garam
• ·      1 pack of 11gm instant yeast/ yis segera
• ·      2 eggs/ telur
• ·      1 extra egg, beaten for eggwash/telur, dipukul untuk disapu atas roti
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1. 1.   Place all the above ingredients into a mixer. Use a dough hook to knead them all together for about 10 minutes.
2. 2.   Rest the dough at a warm place, covered with oiled cling film, for 30 - 40 minutes until it doubles in size.
3. 3.   Punch the dough. Divide into small equal golf balls sizes. Place the small dough balls onto a greased baking tin.
4. 4.   Cover the dough balls with oiled cling film. Allow the dough balls to rest for another 30 minutes,  to swell and double in size at a warm place.
5. 5.   Brush with eggwash prior to baking in a 160ºC preheated oven for 20 minutes or until sounds hollow when tapped and crisp & golden brown in colour.
6. 6.   Brush with extra butter when cooked and Roti Naik is still hot from the oven.

1. 1.   Gaulkan semua bahan di atas. Uli hingga sebati.
2. 2.   Biarkan doh rehat selama 30-40 minit sehingga ia naik sekali ganda.
3. 3.   Uli sekali lagi dan bahagikan doh kepada ketulan kecil. Letakkan di dalam dulang pembakar yang telah disapu dengan sedikit mentega.
4. 4.   Tutupkan doh bebola roti dengan plastic cling film yang disapu minyak, Rehatkan bebola doh selama 30 minit ditempat yang bermatahari (tapi tak berangin) sehingga doh mengembang saiznya dua kali ganda.
5. 5.   Sapukan dengan telur yang dipukul sejurus sebelum dibakar di dalam ketuhar pada suhu 160ºC selama 20 minit. 
6. Setelah masak, keluarkan dari ketuhar dan sapukan sedikit mentega di atasnya supaya ia kilat.  
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breakfast

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