DiSH 202 : CHiCKEN POTATO RiCE

CHiCKEN POTATO RiCE

This is a very simple meal to prepare. 

It's completely hassle-free and you only need to use one pot.

The magic pot. :D

Yes, the Pressure Cooker. :D

The ingredients ...


carrots, potatoes, sweet potatoes and chillies.

Next time, we'll add yam too ...and chopped coriander leaves ...
Justine doesn't like coriander, so we are leaving that out.

 1. Saute Shallots ...

in sesame seed oil, directly in the Pressure Cooker pot.

Hmmmm .. smell that ???

2. Stir-fry the chicken.

In a bowl, season pieces of chicken with light shoyu, dark shoyu and seasalt.

Add the chicken with the shallots, and fry fry fry.


Chicken has been ozonized and toxins removed before cooking.

3. Add On ...

Add 2 cups of organic brown rice.

Add the ingredients. Add star anise.

Add filtered water. One cup of water to one cup of grains.

Close lid.

When you hear the pssssss - sizzle, lower the flame, 

and allow a minute or so to pass before 

turning off the fire completely.

Make a cuppa coffee and relax with a magazine 

while the pot do its magic.

The red button would drop some 20 minutes later 

indicating that the contents are cooked.

 Allow another 20 minutes or so before removing the lid,

for the flavor to set in

and for the contents to "dry up" a little.

And now ... for the Opening Ceremony ... 

Ta -- Dahhh!!!

The Magic Pot gets it right every time!

Fluff the rice up and get ready for a delicious meal.

BON APPETiTE !!!

Hmmm - mmmm ... 

The sweet potatoes are a perfect combination! 

The rice is tasty and just simply awesome, 

You can eat it on its own.

My morning green drink ... 

Never leave home without it ...

DiSH 201 : CHiCKPEA POTATO DRY CURRY

 CHiCKPEA POTATO DRY CURRY

 (Garbanzo Beans)

This is an extremely simple dish to prepare. 

Absolutely kindergarten, really ... :D

1. Saute the Ingredients ...

onions, garlic, cumin seeds, aniseed and cinnamon stick

until the aroma is irresistibly fragrant.

2. Add On ...

Add curry powder. 

Fry Fry Fry.

Add chopped tomatoes.

Add potatoes. 

We love potatoes ... we normally overdo it when it comes to potatoes. :D

Add fresh milk. Shake black pepper over. Add seasalt.

3. Simmer ...

over medium heat with lid closed 

until the potatoes are tender.

Add the chickpeas (steamed earlier as a TV snack). 

Add a small tub of yoghurt. 

If we were using the pressure cooker, we would add 
the chickpeas and potatoes together in the pot.

Continue to simmer ... until the curry dries up a little.

Serve immediately on a bed of rice. :D
 

Yummy! The potatoes are ultra tender and 

the chickpeas are soft to chew. 

We had the curry with naan bread 

the next day for lunch.

Bon Appetite!

My morning green drink ...

Keeps the body alkaline ...

A LiTTLE SHARiNG - APRiL 2011

DiSH 200 : SPAGHETTI BOLOGNESE

 SPAGHETTi BOLOGNESE

This evening, we are preparing a pasta dinner. 

There is a tray of minced beef in the fridge. I am going to ozonize it. Bryan says I don't have to since we're only using a small tray of minced meat. I am going to check it out anyway. We have not ozonize minced meat before and I am curious to see if any white substance would emerge.

Oh my goodness ... would you look at all the toxins???

I did not expect to see so much yucky stuff 

floating in the water.

 This amount of toxin sure looks like it over-weighs 

the amount of minced meat we're using.

The resulting ozonized meat looks really fresh 

and smells fresh too. I rinsed and strained it. 

See the amount of toxin that is removed by the ozonizer?

It feels slimy and rubbery ... eeee - yew ... :S

 1. Saute garlic and onions in olive oil until fragrant.

2. Add On

Add the ozonized minced meat.

Fry Fry Fry.

 Add a small can of tomato puree. 

Add 2 tomatoes (roughly chopped). Add basil leaves.

Add coriander leaves. Add filtered water. 

Add seasalt. Add ketchup.

 Allow to simmer until the gravy thickens a little ...

3. Boil Pasta

Meanwhile, boil pasta noodles until al dente.

Drain and set aside.

 Place a piece of square sandwich cheese on top of pasta.

Scoop sauce over and serve immediately. 

We ran out of shredded cheese. :D 

Bon Appetite! Hmmm ... Yum Yum!

My Green Drink ...

Clean the inside and the outside ... :D

DiSH 199 : CHiLLi CHiCKEN

CHiLLi CHiCKEN

Here's a simple way to prepare a delicious spicy chicken dish.

Ingredients : chicken, chillies, onions, garlic, ginger, tomato puree.

1a. Ozonize the Ingredients ...

to get rid of any chemical and pesticide residues. Otherwise, our kidneys and liver will have the burden of having to clear them from the body.

Blend the ingredients ...

1b. Ozonize the Chicken ...

to remove the antibiotics and other harmful toxins.

2. Season the chicken ...

with seasalt, pepper and dark shoyu.

3. Saute the blended Ingredients ...

in hot cooking oil until the oil surfaces.

Add the chicken pieces. Add the tomato puree. 

Add seasalt. Add brown sugar according to taste.

Close lid. Simmer and allow to cook 

for about 20 minutes or so.

Easy peasy ... :D

Garnish with a handful of chopped spring onions. 

Serve the chilli chicken with steamed rice 

(we mixed brown and white rice together).

The vegetable in the photo is stir-fried cabbage with tumeric powder.

DiSH 198 : CHICKEN CONGEE

 CHICKEN CONGEE

 (with the Pressure Cooker)

Here's the easiest recipe for a delicious porridge.




What you will need :


Ingredients : 2 cups of rice, chicken meat, carrots, chicken stock, spring onions.


Seasoning : shoyu, seasalt & pepper. 




Throw everything into the Pressure Cooker! 


That's all! 


Well, maybe not that simple.


Lynn wasn't feeling well that day and did not have much appetite. So, I came up with something suitable with a nice fragrant to entice her to eat!


I approached the dish as I would chicken rice! 



1. Saute shallots in a little sesame seed oil and add a small teaspoon of NO-MSG chicken stock. 




2. Add chicken which has been seasoned with a bit of pepper and shoyu and coated with some arrowroot powder for smoothness. 


Add the rice and fry till fragrant. Add double amount of water and diced carrots. Close the lid, turn on the flame and wait for the pressure cooker to hiss. Turn off the fire and allow the pressure cooker to transform the contents. Leave to cool. 





3. Blend the porridge whilst still in the pot. 


Garnish and serve with a dash of shoyu to bring out the flavour!




Kitchen Chat,

Bryan

Lynn says, "The porridge is simply delicious! 

Extremely flavorful. Amazing texture!"

DiSH 197 : GRILLED IKAN CENCARU with SAMBAL

 GRiLLED iKAN CENCARU 

with SAMBAL TUMIS

(grilled stuffed chilli - paste torpedo scad)

Sunday, March 13

We prepared chilly-stuffed grilled fish and a vegetable dish this evening. :D

 1a. Ozonize the Fish ...

 Ozonizing will help to remove harmful preservatives, 

including boric acid and formeldehyde etc.

Remove the whitish rubbery substance that emerges ...

 1b. Ozonize the Ingredients.

 2. Prepare the Chilli Paste.

Blend the ingredients 

 

chillis, onions, ginger and tomatoes.

Add lemon juice. 

Tumis the sambal. 

Heat up oil. 

Saute chopped onions and cumin seeds.

Add the blended chillis. 

Add seasalt and brown sugar.

Simmer and allow to cook for a bit. 

The fragrant now is absolutely incredible!

(before grill)

3. Grill the Fish.

Make a slit on both sides of the fish.

Stuff the chilli paste into the pockets.

Add a dash of light shoyu over the fish.

Cover with a sheet of aluminium foil.

Set the mini-oven at 220 degrees celcius.

Grill for about 20 minutes or so.

Remove foil and grill for another 10 minutes.

 Ooohhh ... Hmmm - mmmmm ...

The aroma is simply amazing!

 1c. Ozonize the Vegetables.

To remove any chemicals and pesticides 

and dislodging dirt.

 After frying the chilli paste, I used the same pan to fry the vegetables. 

Also, Bryan used up the onions. I didn't bother to chop more.

Heat up sesame seed oil. 

Fry a teaspoon of tumeric powder.

Stir-fry the cabbage. 

Add glass noodles (pre-soaked). 

Add goji seeds.

Add seasalt. Add shoyu.

Add filtered water to cover contents.

Close lid and allow to simmer.

 Garnish with chopped spring onions and cili padi.

 The glass noodles are really yummy!

 BON APPETiTE !!!

 You must eat with your fingers this evening ... :D

That's the only way to have a finger-lickin' 

fantabulous dinner!