Recently Philips Malaysia has officially launched the amazing Philips All-In-One Multicooker HD2145, your perfectly cooked meal can be ready up to 6X faster with this Philips All-In-One Multicooker HD2145. I blogged about that launching before (read more at here).
Last weekend, i went to IPC Shopping Centre to supporting my friend, the food enthusiasts Chef Sidney Kan. He had 2 days cooking demonstration in Philips Healthy Eating, Healthy Living Roadshow, to demonstrate his easy peasy recipe by using Philips All-In-One Multicooker HD2145 for those who want to cook but suck at it. Total 6 dishes in this demonstration, quick to prepare and uses only a handful of ingredients.
| Sidney's Recipe |
Colourful Vegetable with Mushroom Steams
Ingredients :
• 20 pcs dried shiitake mushroom steams
• 5 strings long beans(cut to 1 cm long)
• 1 carrot (peek and diced)
• 8 small Korean king mushroom (diced)
• a quarter red pepper (diced)
• a quarter green pepper (diced)
• a quarter yellow pepper (diced)
• half can sweetcorn
• 5 clove garlic ( cut to half)
• 2 tablespoon oyster/vegetable sauce
• 1 tablespoon first layer soy sauce
• pinch of salt and pepper for seasoning
• 2 teaspoon oil
• Water
Method :
1. Soak the shiitake mushroom steam with hot water for at least 3 hours.
2. Follow pressure steam for 30KPT with a cup of water, 1 tablespoon oyster sauce and oil. Once cooked leave it to cool.
3. Diced up the shiitake steams.
4. Heat the pot with the saute mode and add in oil.
5. Once heated, add garlic and shiitake steams.
6. Sauteed till fragrant.
7. Add in the rest of the ingredients and give it a light saute for 3-4 mins.
8. Add in oyster/vegetable sauce, salt and soy sauce.
9. Scoop up and serve warm on the plate.
Steamed Chicken with Preserved Vegetable 'Cha Choi'
Ingredients :
• 800 gm boneless whole chicken leg or chicken breast (washed and chunk it to your liking size)
• 1 packet ready to eat preserved vegetable ' Cha choi'
• 1 inc sliced match ginger (skin peel)
• 1 tablespoon sesame oil
• 1 1/2 tablespoon oyster sauce
• 1 teaspoon premium soy sauce
• 1 tablespoon corn flour
• Salt and white pepper for taste
Method :
1. Marinate the chicken with a bit of salt, oyster sauce, soy sauce, ginger, white pepper and set aside for few hours.
2. After that coat the mixture in corn flour then add in preserved vegetable.
3. Pour the mixture into the steaming tray.
4. Add 1/2 cup of water into the Philips Pressure Cooker pot.
5. Place the steaming stand then the steaming tray.
6. Close the Philips Pressure Cooker cover. Set to pressure steam mode with 12KPT with valve close.
7. Serve warm with white rice.
Bean curd Soup 'Tou Foo Kang'
Ingredients :
• 1 litre Chicken/Vegetable Soup (can be freshly prepared by Philips Pressure Cooker in advance)
• A bowl of fresh bean curd (freshly made by Philips Pressure Cooker)
• 5 pcs crab sticks (cut into cubes)
• 20 gm Shimeji mushroom
• 100 gm peeled prawn (cut into pieces)
• 100 gm squid (cleaned and sliced)
• 1 pack gingko nuts
• 10 pcs goji berries
• 1 tablespoon corn flour
• 2 tablespoon water
Method :
1. Heat up chicken/vegetable stock with saute mode
2. Mix corn flour and water, set aside.
3. Add in all the ingredients into the stock and cook for 3 mins.
4. Before serve warm add in corn flour liquid to thicken the soup.
Galangal Chicken
Ingredients :
• 1/2 whole chicken (cut into 6 pcs)
• 1 pcs dried cuttlefish (grilled and washed)
• 4 slices galangal
• 3 small onion (sliced)
• 5 clove garlic
• 3 slices ginger
• 3 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 3 tablespoon Thai palm sugar
• Oil
Method :
1. Heat up the Philips Pressure Cooker using sauteed mode.
2. Add in oil follow with garlic, small onion, galangal and ginger.
3. Once fragrant add in chicken. Sauteed till outer cooked.
4. Add in oyster sauce and dark sauce. Stir it till coat.
5. Add in palm sugar.
6. Close the cover, set pressure steam mode to 8KPT.
7. Serve warm with white rice.
Portuguese Chicken 'Ayam Masak cara Belanda'
Ingredients :
• 2 cloves Garlic
• 1 whole Onion (Sliced)
• 2 pcs Anise Star
• 1 pcs Cinnamon Stick (an inch long)
• 1 can Green Pea (drain the water)
• 2 pcs Potatoes (skin peel and chunk)
• 1/2 Whole Sakura Chicken (chopped)
• 1 Tablespoon Oyster Sauce
• 1 Tablespoon Dark Soya Sauce
• 1 teaspoon Sesame Oil
• 1 Tablespoon Oil
• 200 ml Chicken Stock
• a pinch of salt for taste
Method :
1. Switch on the Philips Pressure Cooker and set it to bake function.
2. Add in the oil and sesame oil into the inner pot.
3. Once the oil is heated up, add in the onion, garlic, anise star and cinnamon. Fry till fragrant.
4. Then add in the potatoes and Sakura chicken, fry them for a few minutes.
5. Add in the green pea, oyster sauce, dark soy sauce, salt and chicken stock.
6. Reset the Pressure Cooker, pre-set to Chicken at KPT 25 mins.
Steamed Tofu Egg with Century Egg and Salted Egg Yolk
Ingredients :
• 2 century eggs (peel and quarter)
• 3 salted egg yolk (quarter)
• 1 bowl semi hard bean curd ( Philips Pressure Cooker made in advance)
• 4 eggs grade AA
• 1 1/2 tablespoon first layer soy sauce
• 1/2 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• white pepper, sesame seed, coriander and spring onion for garnishing.
• Aluminium fold
Method :
1. Crack the eggs, add in oyster sauce and beat it up.
2. Pour the bean curd onto the steaming tray and follow with the egg liquid.
3. Place century eggs and salted egg yolk on top.
4. Cover the steam tray with aluminium foil to prevent moisture sip into the dish during steaming.
5. Put 1/2 cup water into the pot. Then place the seater follow with the steaming tray.
6. Close the Philips Pressure Cooker cover, set to steam mode at keep pressure steam of 10 mins.
7. Once pressure cook complete, take the steaming tray out, garnish it with the remainder soy sauce, white pepper and garnish with sesame seed chopped coriander leaf and spring onion.
8. Serve warm.
Now you might thinking preparing good food is no longer way beyond your skill set, you should try out these new recipes for tonight's dinner. =)
For more information, visit Philips Malaysia Website and Philips Malaysia Facebook.
Post a Comment