How to cook Singapore Chilli Crab ?

Cooking Instructions

Step 1 1 kg crab Clean the crab. Scrub shell with a brush to ensure no impurities. Cut crab into quarters. Crack the shell slightly and leave aside.

Step 2 6 chilli peppers (fresh) — 1 cm ginger — 2 shallot(s) — 8 garlic clove(s) — 2 tbsp oil Blend chillies, ginger and garlic and shallots. Heat oil in a pan over low heat. Then, sauté blended ingredients until fragrant.

Step 3 Add in the pieces of crab except for the upper section of the shell known as the carapace.

Step 4 1 tbsp fermented soybean paste (taucu) — 300 g water — 2 tbsp sugar — 4 tbsp ketchup — 1 tsp salt Add fermented bean paste and continue sautéing for 3 minutes. Add water to the pan and increase the heat to allow it to boil. Then, add sugar, ketchup and salt. Once it boils, place the carapace on top and cover with the lid. Cook at medium heat for 10 minutes

Step 5 1 tbsp corn four — 2 tbsp water — 2 egg(s) Mix cornstarch and water. Then, add to pan to thicken the gravy. Once gravy thickens, add beaten eggs to gravy and cook for 3 minutes.

Step 6 Dish it out and garnish with scallions and chilies. Serve with some fried steamed Chinese buns

How to make Lo Mai Kai with Philip Pressure Cooker

1. Pork , chicken marinated over night with oyster and soy sauces, sesame oil , sugar, salt and pepper, Chinese cooking wine and corn starch.
2. Glutinous rice soaked over night.
3. Mushrooms soaked to soften
4. Quick stir fry meat and sliced mushrooms and removed.
5. Drain rice, add oyster sauce, soy and dark sauce, sesame oil, Chinese cooking wine, sugar salt and pepper. Stir in well and cook the rice in pan until fragrant.
6. Place meat and mushrooms into a bowl and fill with rice, cover with aluminum foil
7. Place into PPC , steam mode.
Done! Bon appetit

How to make Char Siew with Philip Pressure Cooker

Recipe by Elise Lim 

Ingredients :

1kg Pork (五花肉)
2 Tbsp Light Soya Sauce
2 Tbsp Dark Soya Sauce
2 Tbsp Oyster Sauce
2 Tbsp Honey
3 Tbsp Sugar
3 Tbsp Lee Kum Kee Char Siew Sauce

1) Combine the light soya sauce, dark soya sauce, oyster sauce, honey, sugar and Char Siew sauce together.

2) Set to STEW Mode 20 Mins, Manual Pressure Release after keeping warm for 10 minutes.

3) Bake Mode (no cover) 8-10 minutes (or longer if u like) on each side of the meat to get the charred effect.

* I did not remove the remaining sauce from the pot.. just leave then together with the meat and it will thicken at bake mode.

4) Slice and serve 😋😋

5) Enjoy ♡♡

No-Bake Chocolate Biscuit Cake

Source of recipe : homecookingadventure.com

Recipe has been improvised to suit our own taste and quantity. We made this delicious no-bake chocolate biscuit cake using 8 inch round cake tin. 

Ingredients : 

Makes about 10 servings

500 g digestive biscuits (i used mc vites)

62.5 g nuts (mix of walnuts, hazelnuts), slightly chopped and toasted

Chocolate syrup 

125 g sugar

37.5 g unsweetened cocoa powder

150 g water

95 g butter

1 tsp vanilla extract

Chocolate ganache

75 g whipping cream

75 g bitterswweet chocolate, chopped

Method 

1. Break the biscuits into sall pieces into a  large bowl.

2. Heat non stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly, Add toasted nuts over the biscuits.

3. Prepare chocolate syrup. In a mdeium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.

4. Pour the syrup over the biscuits and nuts and combine welll using a large spatula or spoon. 

5. Transfer mixture into 8 inch cake spring form pan. 

6. Press well using the back of spoon or an offset spatula.  

7. Cover and refrigerate for about 30 minutes to 1 hour before preparing the chocolate ganache.

8. Prepare Choc Ganache. Place cream into a small saucepan and heat until just begins to boil. 

9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth. 

10. Pour ganache over the choc biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving. 

11. Decorate with orange zest, toasted nuts if desired. Cut into slices and serve.

How to make Chicken Rice Chilli Sauce Using Thermomix? (or alternatively with your blender)

Ingredients :
Part A : 

70g fresh red chillies
40g ginger
15g garlic

Part B : 

1tbsp sesame oil
1tsp salt
1/2tsp sugar
20ml fresh lime juice

1. Blend Part A ingredients TM bowl or your blender for 5 seconds on speed 8. Scrape down sides of bowl and repeat until smooth.

2. Add Part B ingredients and blend for 1 minute on speed 6.

3. Serve with hainanese chicken rice :D 

Can be kept in fridge for up to a week but we finished it before a week! 

Thermomix no-bake marie biscuit layer cheesecake (Grandma's cheesecake recipe)

Last week, my lovely bunch of friends organized a baby shower for me. I decided to whip out something in return -- So i made this simple recipe, given by my mom over the phone. She calls it Grandma's cheese cake recipe.

The recipe is really simple. 

Just follow the steps on the pictures and description below : 

Ingredient : 

Part A 

1 block of Philadelphia Cheese (room temperature)

1/3 bar butter (room temperature)

1/3 small tin condense milk

1/3 cup milk

Part B 

1 pack of marie biscuit

Method : 

1. Mix all ingredient (Part A) together in thermomix jug. (speed 2-3 for 3 minutes -- the mixture should be smooth)

2. Layer marie biscuit and the cheese mixture layer by layer, until cheese mixture is finish. You can put the cheese mixture in a plastic bag and make a hole to pump it layer by layer. this would result in more even layers of cheese and biscuits.

3. Set a side for 30 minutes.

4. Knock the container containing the layers a few times to let the cheese absorb and sink in to the biscuit. Before refrigerate, sprinkler some chocolate powder / cereal as toppings. 

5. Refrigerate overnight.

6. Ready to be served. 

Thermomix Jam : Orange Lemon Marmalade

After a long day working non-stop on model, which i am so depressed about..I returned home with the idea of trying some thing fun. On my way home in the cab, i had an idea of making marmalade. So after researching in the internet (http://www.orgasmicchef.com/preserves/orange-marmalade/), i decide to experiment on this by modifying the recipe as i have only 2 oranges and 1 lemon left in the refrigerator.

Ingredient :

2 Orange

Half of Lemon

125 g of castor sugar

100 g of water

Method : 

1. Place a plate in freezer.(this is to help jam set in later part)

2. Cut orange and lemon thinly. (see photo)

3. Remove seed if there is any. Put the orange slices in stack and cut it into quarters.

4. Add water, lemon and orange and cook for 10 minutes at 100 degrees on speed 3. The thermomix would be shaking and vibrating abit vigorously. Dont be afraid here. Just make sure the table is stable :)

5. When you hear beep sound, open lid and add in sugar. Cook for another 20 minutes.

6. When you hear beep sound after 20 minutes, uncover the thermojug, taste the sweetness, if you like it, proceed to pour it on the plate that's been in the freezer. 

7. Let it cool down and put it into a sterilized container. (to sterilize container, just put clean plastic container or glass jar into microwave and microwave it for like 1-2 minutes.

Happy trying :)

Chunkeat really love this jam:)