Foodi Hack - Kimchi Pork Bowl (Pressure cook)

Simple dinner of 2 choices today! Using back the bulgogi beef recipe previously and adding on this kimchi pork for adults and non-beef eater. Easy peasy and a meal is done!

Kids are served with an extra toppings of furikake. Yums! If u keen to know the recipe for Bulgogi beef, click here

Enjoy the weeknight dinner 🤞🏻

Kimchi Pork Bowl

300g Pork Shabu, cut smaller

1/2 onions, slices

1pk single serve kimchi

1Tbsp gochujang

1Tbsp mirin

1) Marinate all the above for 2-3hrs.

2) Add 3 cup water to pot. Set up bulgogi beef and kimchi pork in the shallow trays, followed by rice on top.

3) Pressure cook x8mins and natural release 10mins.

4) Pour away water and rinse. Fill will 2 cups water. Sautemode Hi, bring to a boil and blanch vegetables. Serve with rice and choice of meat. 

Foodi Hack: BBQ Salmon + Egg

Initially wanted to pressure cook rice below with salmon n kailan. Then finish off by grilling the salmon with some mayo n cheese. Lazy mama decided to just steam everything and add a Steamed egg for everyone 😅

Surprisingly Steamed bbq style salmon is not bad. Quite mildy bbq flavoured which is not overly salty. I would give it a pass since they kids didnt complain. 😅😅

Closeup of the dishes tonight. So colourful! 

Took me 35mins max to cook the salmon, egg and rice then finish off with blanching the kailan dish. A complete meal is ready for Dinner! Time to think about tml! What are you all having on Mother’s Day? 

Steamed BBQ Salmon

500g Salmon

2Tbsp BBQ sauce

1tsp Italian herbs

Black pepper

Lemon juice

1) Rinse n pat dry salmon. Marinate with above seasoning for 1hr or more

2) Place salmon on tray, stack on top with steam egg mixture then rice. 

3) Add 3 cups of water, add tingkat in and pressure cook x 8mins, natural release x 10mins

Blanched Oyster Kailan

1 pkt Kailan

2Tbsp oyster sauce

1/2cup Hot water

1Tbsp shallot oil

1) Pour away water from pot and rinse. Add about 2-: cups water. 

2) Sautemode Hi, bring water to boil. Blanch kailan n put on plate.

3) Mix above sauce n drizzle over. Garnish with shallots

Foodi Hack - Potato Chicken

Another fuss free meal. Wrong veg cos withered, but potato chicken was yums! Family comfort food ❤️

Love this dish so much that everyone had a great dinner!  the potatoes was soft enough but prehaps the carrot can be smaller as it was slightly too crunchy for my liking. Other than that, tastewise is perfect 😋

Potato Chicken (Tingkat Pressure cook)

2 Chicken breast

1 Carrot

2 Potatoes

2Tbsp oyster sauce

1Tbsp dark soy sauce

1tsp sesame oil

1) Cut chicken into thin slices and marinate with above. 

2) Prepare and cut carrots n potatoes and lay into bottom tray. Stir in marinated chicken

3) Add 3 cups of water n Pressure cook x 8mins with rice and natural release or keep warm til dinner 

Foodi Hack: Steamed Egg Tofu w/shrimp paste, abalone & ladyfingers

Another ‘magic’ dinner ❤️ Back took so long and still not well 🤦🏼‍♀️ Simple steamed fish with the tofu dish is wholesome enough for us

This is how it actually looks like. Its very flavourful with all the sweetness from the shrimpaste n abalones! Added wolveberries for eye power 👀👀 Halfway eating, my #2 asked, Mummy can i have all the abalone 😅😅

Steamed Egg Tofu w/shrimp paste, abalone & ladyfingers

2 tube egg tofu

1pk 150g shrimp paste

8 baby abalone

ladyfingers

wolveberries

2Tbsp dark soy sauce

1tsp sesame oil

1Tbsp oyster sauce, dilute with 5Tbsp water

1) Prepare ingredients and lay tofu in first. Slot shrimp paste & abalone in between tofu

2) Add ladyfingers in top n sprinkle wolveberries.

3) Drizzle in seasonings

4) Stack (bottom or middle) with the rest of dishes. Add 3 cups water, pressure cook hi x7mins n keep warm til dinner (approx 15mins at least)

#priscillamay #tingkat

Foodi Hack: 2 Dish + 1 Rice

 

Sinple comfort meal on a Monday and it is hub’s Birthday today. Wanted to order in but hub says just chin chye eat so I jus cook a simple meal as I am still mugging for the upcoming tests with secondborn. 

Did a Black beans steamed fish. Had to chop up the fish head as it is too big for my tray. Light & flavourful gravy with the sweetness of the fish! Yums 😋

Did a trial vegetables dish! Hurray! It can survive the pressure cooking and didnt wither! Still crunchy and goes well with the gravy and seafood ❤️ 

I aircrisp some frozen sides after the mains are done! Easy homecooked meal is done!

Steamed Fish Head, Steamed Kailan w/seafood

1 Fish head

Ginger slices

1tsp dried black beans

1Tbsp sesame oil

1Tbsp huatiao

1Tbsp light soy sauce

2packs baby kailan

Shrimps

Scallops

1Tbsp sesame oil

1Tbsp oyster sauce

Pepper

1) Wash and pat dry fish head. Rub with salt n leave it for 1hour. Rinse and pat dry before steam. 

2) Place in tray and arrange ginger slices then drizzle seasonings over fish head

3) Wash and rinse kailan then arrange nicely on deeper tray. Arrange seafood on top, no overlapping. Mix above seasoning with 1/4 cup water and drizzle over vegetables.

4) Fish head on the bottom, followed by vegetables then rice. Pressure cook on Hi x 8mins and natural release 15mins minimally or keep warm til time to serve. 

Foodi Hack: 2 Dish + Rice

Decided to play with my Tingkat again today before I take a small break on saturday as having an advance birthday dinner for my hub with my mum. Mum says gonna buy us crab so I shall take a small break then.

Tonite trying simple Thai steamed fish without the chilli so that kids can try some too. 

Then steaming some tofu and seafood along. Love love love this simple tofu dish! Please do give it a try.. Its doink~ doink~ tofu with crunchy shrimp paste! And a simple blanch xiaobaicai in oyster sauce and we are ready for dinner. 

All it takes is 10mins of prep work and blanching the vegetables. The rest all done by 🥷

 

Foodi Hack: 2 Dish + Rice

1 Seabass, butterfly

1Tbsp sesame oil

1tsp Thai fish sauce

1tsp huatiao

1 lime, juiced

1 lemongrass, cut into 4s

some ginger slices

1 tomato, cut into 6-8s

2tube Egg tofu

6-8 Fresh scallops

150g Shrimp paste

some wolveberries

1Tbsp sesame oil

1Tbsp oyster sauce

1Tbsp dark soy sauce

Pepper

1/4 bowl water

Blanched Xiao Bai Cai

Sauce: 1/2 bowl hot water + 1Tbsp sesame oil, 1Tbsp Oyster sauce and pepper.

1) Clean seabass and pat dry. Rub salt and leave it for 30mins

2) Put sesame oil on 1 tray and arrange egg tofu on it. Squeeze a ball of shrimp paste on top of egg tofu and put 1 wolveberries on top. 

3) Put some fresh scallops in between the tofu, also adding the shrimp paste and wolveberries too. Finish off by drizzling the sauce over

4) Prepare ingredients for fish. Rinse off salt and pat dry then place fish on 1 of the tray. Arrange tomatoes, lemongrass around fish. Drizzle sauce for fish over then sprinkle ginger on top.

5) Meanwhile bring 3cups of water to boil and blanch xiaobaicai. Remove and set aside. Now add in tingkat (Fish, Tofu then Rice on top) and Pressure cook x 8mins and natural release for 20mins.

6) Drizzle sauce over xiaobaicai when the Tingkat dishes are ready. Serve warm ❤️

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)

Foodi Hack: Chicken Rice + 2 dish

Thinking of making more us for my tingkat trays so instead of cooking chicken rice in the pot, I decided to make use of the tray so I can make more dishes out of it! 

Decided on making some assam stingray for myself and add on a longbean dish for everyone! ❤️ The recipes are all very simpl homecooked dishes and since only using ‘steaming with the pressurecook mode’ everything is simplified. 

First time trying vegetables dish on pressure cook mode. Thinking that longbeans need to be softer therefore first trial was to try adding it as 1 of the dish for the tingkat method! Surprisingly they are soft and crunchy inside!! Its cooked well! And managed to soaked in the sauce I put in earlier to steam it with! 👏🏻

The stingray and shrimps is nicely steam and gravy compliment rice so well! Too bad I am on low/no carbs diet, I tried to control myself from having rice 😉

The only flaw was the rice and chicken as the chicken leg covered the rice too much thus the rice wasnt cooked that well in the middle. Probably would be better if I had used boneless chicken leg. 2 would be nicely on top of the rice giving it enough place to steam and also cook the rice. I ended up steaming the chicken another 5 mins and then steaming the rice another 10mins. Phew 😅

The sauces to make are also simple and straightforward to enhance the flavours of the dishes. Do give it a try and let me

know. 

Chicken Rice + 2 Dish

3 Chicken legs

1 garlic

1 pc thick ginger

pandan leaves (i left out as i forget to buy)

1 Stingray, approx 200g

Some shrimps

1 tomato, thin wedges

Ginger slices

4Tbsp Assam sauce, Ikan brand

1pack longbeans

Shrimps

Sauce for chicken: 

1Tbsp sesame oil, 2Tbsp light soy sauce, 1Tbsp huatiao and pepper + 1/2 bowl hot water

Sauce for longbeans:

1Tbsp sesame oil, 1Tbsp oyster sauce, 1tsp light soy sauce and pepper + 1/2 bowl hot water

1) Wash and rinse chicken leg then rub salt for 30mins then rinse away and pat dry. Cut some slits on chicken so that it is easier to cook. 

2) Wash 2 cups of rice and put 1:1 ratio rice to water, place chicken leg, pandan leaves, garlic and ginger on top. (Use the deeper dish for this) 

3) Wash and cut stingray into smaller cubes and put it in the tray. Arrange shrimps, tomato and ginger then pour assam sauce over. 

4) Wash and prepare longbeans then place in last tray. Layer prawns neatly on top. Drizzle sauce over long beans.

5) Add 3 cups of water. Close all with the stingray at bottom, followed by chicken rice then longbeans on the top. Pressure cook on Hi x 8mins and let it natural release for 15mins. 

6) Meanwhile prepare sauces for chicken. Drizzle sauce over chicken before serving. Bon Apettit

 

Foodi Hack: 2 Dish 1 Rice

Another easy hack with the tingkat style cooking! Total love this as I can jus dump them in then leave it to keep warm til time to eat ❤️ 

Rice with steam eggs, steam fish head! Yum yum esp since the steamed egg is so smooth and 🤤🤤🤤 Stay tune as I gonna make use of this toy more often for lunches or dinner 😍

Steamed Egg

3 Eggs

1cup water

Pepper

Drizzle few drops of fish gravy or 1tsp chicken powder 

1tsp sesame oil

Steamed Fish Head

1 Fish head

Tomatoes slices

Ginger slices

1tbsp huatiao

1tbsp seaame oil

1tbsp light soy

pepper

*optional: 1tsp black beans 

1) Beat eggs gently with fish gravy/chicken powder and pepper.

2) Put sesame oil on tingkat. Scoop away bubbles on egg then pour onto tingkat. 

3) Put fish head on another tingkat and place in tomatoes and ginger.

4) Put in seasonings 

5) Lastly add rice to last tingkat, ratio of rice to water is 1:1. 

6) Add 3 cups of water to inner pot. Put in tingkat and use Pressure cook Hi x6mins. Natural release til time to serve ❤️

#priscillacooks #tingkat #throwback 

Foodi Hack: 2 Dish 1 Rice

YAY TO NEW TOY! OMG! Now i know why its game changer!!! Total ❤️! This is great for lazy nights yet when you want homecooked food! 

I would say the combination of Ninjafoodi and this special

rack is life saviour! Simple prepare ahead, pop all in when you are back from home or ready to eat, all it takes is 20mins max! How not to be so amazingly pleased with this! To the person who came up with this hack, THANK YOU SO MUCH! So going to find more recipes that can accomodate to this style of cooking! 

And since I am home with extra time to

spare, lets stirfry a plate of greens to go along for dinner ❤️

 

Sharing my simple dishes for tonite!! 

Mushroom Oyster Chicken

2 Chicken leg, chopped

4shitake mushroom

ginger

2Tbsp oyster sauce

1tsp Huatiao

Pepper

Steam Cod Steak

3 Cod steak

Ginger

Tomato

1Tbsp sesame oil

1Tbsp Huatiao

1Tbsp Light soy sauce

Rice is 1:1 water ratio

1) Prepare dishes on plate seperately with seasoning. 

2) Stack chicken on the bottom, followed by fish then rice. 

3) Add 3 cups of water into pot and put in tingkat of food inside.

4) Pressure cook mode Hi x 6mins then natural release til time to serve (Approx 20mins)