DiSH 207 : CHICKEN BRIYANI

  

CHiCKEN BRiYANi

This evening, I'm gonna prepare chicken briyani with the Pressure Cooker.

Ozone the Chicken 

and the other ingredients to remove any chemical residues.

 Season the chicken 

with the briyani ready-mix powder, 

seasalt and sesame seed oil.

Spices

 

bay leaves, cardamons, star anise, cumin seeds, cloves

 1. Saute ...

onions, garlic and spices until fragrant.

I would have added blended ingredients : shallots, garlic and ginger.

I have problems using the blender so I'm skipping that step for this time.

Bryan is not home to do the blending-stuff. :D

 2. Add On ...

Add the briyani mix.

Add chicken. Fry Fry Fry.

Add tomatoes. Add potatoes.

Add seasalt. Add shoyu.

Add one cup of filtered water.

 Close lid of Pressure Cooker.

When the pot starts to hiss, turn down the flame. Allow to hiss for another minute or so.

Turn off the fire and wait for the magic pot to transform the contents.

 Open lid.

3. Add basmati rice.

I'm adding 3 cups of pre-washed basmati rice.

 Add 1 cup of filtered water. Add dried chillies.

Add a sprig of coriander leaves.

Note : 3 cups of rice & 2 cups of water.

Close lid and allow to rice cook.

 The rice is ready. Remove the coriander leaves.

Fluff up the rice.

 Serve immediately.

Bon Appetite!!!

Hmmm - mMmm - mmMm ... :D

Ooh Yummy!

 My Green Drink

Always take it chilled! :D

DiSH 206 : LAMB BRIYANI

 LAMB BRIYANI

This evening, I'm preparing lamb briyani. 


The kindergarten way. 

Yes, with the Pressure Cooker.


My magic pot. 

Bryan has bought a tray of Australian shoulder of lamb chops. 
I should chop the meat into smaller pieces but I'm not gonna bother with that. 

Let's just use them whole, shall we? :D

 Ozonize the lamb chops ...

Remove the yucky white substance that is 
floating on the surface of the water.

 The lamp chops are all clean and free of 

chemical-residues and ready to be cooked.

I'm gonna use 3 pieces.

 Ozonize the basmati rice too.

1. Saute Onions and Garlic 

in hot sesame seed oil until fragrant. 

Add mustard seeds. Add cumin seeds. 

Add a packet of ready-mix briyani powder.

2. Cook Lamb first ...

Add the lamb chops already seasond with some 

briyani powder, shoyu and pepper. 

Add 1 small cup of filtered water.

Close lid and wait for the magic pot to hisssssss. 

When it does, turn off the flame and allow the lamb to cook.

The red indicator will drop in about 15 minutes or so.

Open the lid (see photo above).

 3. Add Rice

Add cashew nuts.

Add 1 small cup of filtered water.


I'm cooking 3 cups of rice and would need 2 cups of water in total. 
The lamb and the pre-washed rice has water content.

Add a bunch of coriander leaves.

I'm adding a whole bunch so I can easily remove it later. 


My daughter prefers not to have bits and pieces of greens in her food.

When the red button drops, allow another 15 - 20 minutes 

for the rice to dry up a little, before opening the lid.

Now, open the lid ... Ta--dahhh ...

Fluff the rice up and serve immediately.

 Garnish with strips of red bell peppers and carrots 

and a sprig of coriander leaves.

Bon Appetite!!!

Oh Yum!

2 shakes a day keeps the belly away ... :D

DiSH 205 : PASTA with GRiLLED CHiCKEN

 PASTA with GRILLED CHICKEN 

and VEGETABLES

This evening, I'm gonna prepare a simple, no-fuss dinner. 


Easy peasy. :D


I'm gonna grill chicken, boil pasta (vermicelli), blanch broccoli and prepare potato salad. Sounds like a whole lot to do I know ... but trust me, they are just baby steps leading to a yummy dinner. :D

Ozonize the chicken 

to remove the antibiotics and whatever toxic residues ...

1. The Chicken

Season the freshly-ozonized chicken with spicy teriyaki sauce, light shoyu, dark shoyu (spoon on left), honey (spoon on right), sesame seed oil, chicken stock and black pepper.

Place the seasoned chicken on a grilling tray and pop it into the mini-oven. Grill at 180 degrees celcius for about 30 minutes.

 2. The Pasta

Boil pasta noodles until al dente. Just before draining, toss in broccoli and carrots. Blanch briefly. Drain and set aside. Remove vegetables to a separate bowl.

The pasta is in a mixing bowl. Drizzle olive oil over and toss to coat evenly. I would have liked to add coriander leaves for a bit of texture but my daughter likes her pasta plain. :D

Transfer to dinner plate.

 The grilled chicken is ready ... 

Hmmmmm ... the aroma is amazing!

Transfer the pieces onto pasta and 

pour gravy over the noodles.

3. The Vegetables

Boil potatoes at the same time as pasta. When tender, drain and mix with a generous dollop of mayonnaise. I'm adding some fresh red bell peppers too. Squeeze lemon juice over the fresh vegetables.

 Ta -- dahhh!!!
 

We are enjoying our dinner very much. :D:D:D

Bon Appetite!!!

My morning green drink ...

Helps to regulate and maintain my blood sugar 

because of its high chromium content ... :D

DiSH 204 : GRiLLED SPiCY TERiYAKi SALMON

 GRiLLED SPiCY TERiYAKi SALMON

with potato salad and stir-fried oyster mushroom, broccoli and tomatoes

This evening, I'm gonna grill a piece of salmon, prepare some vegetables and a potato salad. :D 

Hassle-free.

 First, ozonize the salmon and remove the whitish toxin ... 

Then, ozonize the vegetables to make sure all chemicals 

and pesticides are removed before cooking.

 Would You look at how absolutely fresh and beautiful 

the salmon is after the ozone-detox?

 1. Grill the Salmon ...

Season the fish with spicy teriyaki sauce, shoyu, 

sesame seed oil, pepper and fried dried chilli flakes. 

Squeeze lemon over it. 

Pop it in the mini-oven at 180 degrees celcius 

set for 30 minutes. I turning down the temperate to 

150 degrees after about 20 minutes.

 2. Stir-Fry the Vegetables ...

Saute shallots in olive oil. 

Add oyster mushroom. Add tomatoes. 

Add seasalt and pepper. 
When it is about ready, add broccoli.
Close lid briefly. Transfer to serving dish.

3. Boil Potatoes ...

in salted water. Drain when tender. 

Add mayonaisse and pepper. Toss well! :D

 The grilled salmon smells absolutely heavenly! :D

 A closer look ... 

Don't you just wanna sink your teeth into it? :D

HmmmMm  - mmMmmMmm ...

 Arrange as desired and garnish with whatever you have. 

That's black sesame seeds you see on the potatoes.

BON APPETiTE!!!

My morning green drink ...

DiSH 203 : CHiCKEN RENDANG

 CHiCKEN RENDANG

This afternoon, Bryan and I are visiting our friends at their condo. 

We are making chicken rendang for lunch. :D

Preparing chicken rendang has never been so easy.


Everyone agrees that it is absolutely delicious!  


Finger - lickin' good ... totally!

Ozonize the chicken first ...

to remove the antibiotics and other toxic residues. 

See the yucky white substance? 

That's the toxin that is removed from the chicken.

Eeee - yewwww !!!

 The Ingredients ...

shallots, garlic, ginger and fresh chillies.

1. Blend & fry the ingredients ...

Add half a small cup of water in the blender.

Fry the blended ingredients in hot oil.

2. Add On ...
 
Add tumeric powder.

 Allow to simmer until "naik minyak..." 

or until the oil rises ...

We could have cooked directly in the pressure cooker, but my friend, has poured oil in her pan. So after we fried the chilli paste, we transferred the chicken and the chilli paste to the pressure cooker. 


Add kaffir lime leaves and tumeric leaves. 

Add a small packet of coconut milk. 

Add seasalt.

Use fresh milk for a healthier alternative to coconut milk.

Close the lid and turn the flame on medium high.

When the psssss - sound emerge, turn the flame down 

and allow the fire go on for another minute 

or so before turning it off. 

Break Time ...

While waiting for the magic pot to cook, we are snacking on goreng popiah (friend spring rolls) and goreng pisang (fried banana). Home fried. :D

When the magic pot is ready, remove the lid.

Turn on the fire to medium heat to dry the gravy a little.

Add a small packet of kerisik (dessicated coconut).

Continue to simmer until the curry dries up.

3. Garnish ...

with kaffir lime leaves and chilli.

Serve immediately on a bed of rice.

A closer look at my delicious lunch. :D

Yummy!!! Slurrrrrrppp!!!

 

We honestly surprised ourselves with 

the super-awesome chicken rendang. :D

Bon Appetite !!!