黑木耳腐竹鸡

材料：
4 个 Chicken Thigh 切片
1 个姜头切丝
4 个Garlic
2 大片黑木耳
1 块腐竹
2 大叉匙 酱油
1/3 碗雕花酒
1/3 碗水
少许胡椒粉

1. Mix together 腐竹，酱油，雕花酒，水，胡椒粉。
2. Saute on high 姜丝，Garlic， 黑木耳，鸡肉片。
3. Pour in sauce mixture。
4. Meat mode 12 minutes.

Pok Chang Recipe

Ingredients:
古菜
大葱
虾米
胡椒粉
盐
面粉 (3-4 spoon)
Hup Liong 粉 (2 spoon)

Mix flour with some water until it reaches consistency.
Then add in the vegetables and stir it.
Fry it with oil.

How to cook Grandma Pat Ho's crab?

Ingredient: 

2 crabs

2 pcs garlic 

1 thumb size ginger thumb size

1 pcs chilli (deseeded)

1 tsp taucu

2 tbsp tomato sauce 

1 whole tomato 

0.5 cup of water 

Some pepper 

2 eggs (beaten)

2 tsp cornstarch 
2 tsp sugar 
Spring onion 

Method: 

1. Chop garlic, ginger, chili into small pieces/cubes together with taucu. Cut tomato into pyramidal slices

2. Mix tomato sauce with half a cup of water, corn starch, sugar and pepper 

3. Heat wok and stir fry taucio. Pour in tomato and crab and stir fry in medium heat, add in tomato sauce mixture and cook about 10 mins or until crab is cooked.

4. Add in beaten eggs and spring onion and quickly stir it

5. Cook a little bit more and ready to serve.

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.