Foodi Hack: 2 Dish + 1 Rice

Been thinking how to better use the tingkat so that I can spend less time on preparing dinner this week as mummy got to supervise some light revision this week. 

Decided to steam yongtaufoo since I am going to the market and slotting the brocolli in between them so that I can take care of 2 dish in 1! 😂😂 So yums!! Brocolli still crunchy n not mushy, goes so well with the sauce. 

Another dish to try is the kids’ favourite Bulgogi beef. Today try steaming them and hopefully it will turn out well. With the usual marinade I used, steaming will have more sauce created and keeping fingers crossed it wont make the dish any less flavourful. 🤞🏻🤞🏻 Thankfully it is flavourful with more gravy for the rice! 😍 (Only setback, dun overfill too full to brim as top tt was ‘pressed’ by the tray on top was slightly uncooned. I steam it another 2mins)

And since grandma doesnt eat beef, I grill a promfret before doing my pressure cook so that time is not wasted and still minimal cleaning with just 1 pot! 👏🏻 Promfret is nicely grilled as usual! Rubbing with some tumeric and salt is already so flavourful. 😋😋

Simple video of the dishes before and after. Hope you enjoy my dinner tonite! 

Foodi Hack: 2 Dish + 1 Rice + Grill Fish 

300g Beef Shabu, cut into halves

1/2 onions, thin slices

2Tbsp Bulgogi sauce

1Tbsp mirin

Yong Tau Foo (I buy enuf for 3 pax)

Brocolli

2tsp dried black beans

1Tbsp Dark soy sauce

1Tbsp Oyster sauce

1Tbsp Sesame oil

Pepper

1/2cup water

1 Golden Promfret

1tsp tumeric powder

Pinch of salt

1) Wash and gut promfret. Pat dry and rub salt and tumeric over fish and set aside to marinate for at least 1 hour.

2) Marinate beef shabu with bulgogi sauce, mirin and set aside. Perferably for 1hour.

3) Wash and cut brocolli, rinse yongtaufoo and arrange on tray. Slot brocolli in between the yong tau foo. Prepare the sauce and drizzle evenly over the yong tau foo.

4) Grill Promfret x 10mins, flip and grill another 10mins. Remove and rinse pot. 

5) Put beef on bottom, followed by yong tau foo and rice on top. Add 3 cups of water, put tingkat in and Pressure cook Hi x 8mins and natural release 15mins. (I kept warm til its time for dinner, approx 25mins)