DiSH 192 : SAMBAL PETAI with IKAN BILIS

Sambal Petai with Ikan Bilis

1. Ozonize the vegetables

to get rid of any contamination by bacteria, fungus, mold and  the artificial stuff like pesticides. Just 10 minutes with the Ozonizer and you get pesticide-free vegetables! 

The "bubbling" by the machine also helps to dislodge dirt as you will see at the bottom of the bowl after the treatment. :D

2. Prepare the Ingredients.

Petai, of course! All nicely split into two to ensure there are no "extra" proteins - worms! Yikes!

Lots of chillis, shallots, garlic, ginger and lime.

2a. Blend ...

Blend the chillis, ginger, shallots (leave half of the shallots for sauteing) together and squeeze in the lime juice.

2b. Fry Petai & Ikan Bilis. 

Lightly fry the petai in sesame seed oil. Add a pinch of salt to sear in the natural flavors. When you think it's ready, fry just a little bit more. :D (An alternative is to dry-fry without oil and without salt)

Transfer to a plate and leave aside. 

Next, fry the ikan bilis in the same oil. Season with thick soy sauce and a little brown sugar to make the ikan bilis "crunchy." Leave aside.

3. Saute the blended ingredients.

Saute shallots and add the blended ingredients to a sizzle. Simmer on low fire until the oil surfaces and is reduced to a light paste consistency, occasionally stirring the contents in the pan. 

Add in the petai and ikan bilis ... and it's done! 

Crunchy, hot, sweet, sour ... and yummy-nice! 

An explosion of flavours in your mouth!

Garnish with a slice of lime and 

a sprig of coriander leaves. 

Serve immediately with steamed rice. 

Bon Appetite! :D

DiSH 191 : CURRY CHICKEN

 CURRY CHICKEN 

with POTATOES and YOGURT

Saturday, January 1, 2011


We made this curry chicken dish and lotus root soup, along with sambal petai (DiSH 192) on New Year's Day. :D 

Our apologies for the delay in posting the entries. 

1. Ozonize the chicken to make it squeaky clean.

We are using Brand A-1 curry paste (cheating, we know...) 

So, spices are not required as they are already in the paste.

2. Fry the shallots.  

Fry the A-1 paste. Add some water, if too dry. 

3. Add On.

Add chicken. Add potatoes and everything else. 

Add half a carton of fresh milk. Close lid.

Allow the Pressure Cooker to do the magic. 

In about 20 minutes, the chicken would be juicy 

and tender and the potatoes, perfectly cooked.

Add a small tub of yogurt for that irresistable sour-y taste.

Simmer for a minute or two. Serve immediately!

Garnish with whatever you have in the fridge. 

BoN aPPeTiTe! :D

Cut the lotus roots thinly. Ozonize them to get rid 

of pesticides and other nasty stuff. 

An ozonated lotus is a healthier lotus! 

That's for sure! :D

Lotus Root Soup

Fill the Pressure Cooker with filtered water. 

Add the lotus roots, goji seeds, sweet plums, dry cuttle fish, 

dry dates. Add a dash of organic soy sauce and salt to taste.

By the way, we have two Pressure Cookers. :D

DiSH 190 : HAiNANESE CHiCKEN RiCE

HAiNANESE CHiCKEN RiCE

Wednesday, February 2, 2011


Today is Chinese New Year Eve. 

Bryan's mother and Aunty Hayley are coming over for lunch. 

Bryan made his famous chicken rice upon my insistence. He's following his mother's recipe ... as much as he can remember. 

The amount of ingredients is pretty much agak-agak (approximate). 

Follow the recipe in DiSH 188.  

Pretty much the same except that we added pandan leaves for the rice here.

First, ozonize the chicken ... very important!

Fry the rice grains in chicken stock till fragrant. 

Add ginger and pandan leaves.

Place the chicken on a rack in the Pressure Cooker 

over the rice. Easy peasy. Killing two birds with one stone!

Special oyster sauce, ginger paste, thick soya sauce 

and special chilly sauce ... Hmm, heaven on earth!

Perfectly cooked chicken ...

Moist, smooth and succulent ...

The Pressure Cooker never fails to amaze us!

All the delicious and natural chicken juice is now 

flavoured in the rice. The rice is extra fragrant 

because of the pandan leaf. Hmmmmmmm ...

The rice is fluffy and super delicious! 

So good you can even eat it on its own! :D

For the mushroom dish, ozonize the mushrooms first ... 

Very important to remove hidden toxins and pesticides

Braised Shitake Mushrooms

Short-cut way using Pressure Cooker. Only 20 mins ...

Ingredients include shitake mushrooms, fish maw, star anise, cinnamon stick, oyster sauce, shoyu and seasalt. When the mushrooms are ready (the red button on the Pressure Cooker will indicate that the contents are cooked), add the carrots, green beans and broccoli. 

Close lid and allow the vegetables to cook naturally 
(without flame).

A Perfect Combination! :D

This is my plate, by the way. :D

Hayley, Justine and Diana.

See the happy faces? :D

Bon Appetite!

DiSH 189 : CHINESE NEW YEAR DINNER

Sunday, February 6

Today is the 4th day of Chinese New Year. 

We are having dinner with our aunties and cousins at Dragon Star Seafood Restaurant, PJ. :D 

1st course : Prosperity Salmon Yee Sang.

 

 2nd course : Shark's Fin Soup with 

Crab Meat and Dried Scallop.

 3rd course : Steamed Village Chicken with Kai Lan,

 4th course : Steamed Cod Fish.

 5th course : Lemon Sauce with Crystal Prawns.

 6th course : Braised Sliced Abalone with Sea Cucmber, 

Mushroom and Broccoli.

 7th course : Fried Rice with Waxed Meat.

 8th and 9th course : Sea Coconut with Longan 

and Pastries (photo above).

 Here's my dessert! :D 

We are enjoying our dinner very much. :D

Gong Xi Fa Cai ...

A Little Sharing - February 2011