Creamy Macaroni (Pressure cook)

My secondborn loves mac and cheese but i feel that mac and cheese is always nicer when eating straight out of the oven after baking, therefore decided to use campbell soup and make a creamy macaroni for recess. Added in some greens and proteins! 

Use simple ingredients that I have at home. Easy peasy prepare them the night before and only need to throw them in the pot. All it takes is 10mins and you get a pot of creamy macaroni ready for school! 🥷

Ready for school ❤️

This is how easy it is! Jus throw, close and stir! 😍

Creamy Macaroni (Pressure cook)

1cup macaroni

1can Campbell Soup (I use cream of chicken)

1.5can Milk (using the can for the soup)

100g beef shabu, cut smaller

Brocolli

Carrot

Frozen corn kernels

1) Put ingredients into pot and spread them out. Then pour in milk and canned soup. Stir them up and break up the beef slices too. 

2) Pressure cook on Hi x 2mins and natural release 5mins. After that quick release if there is still pressure

(Macaroni suggested cooking time is 8-10, so I use 8mins/2 then minus 2)

3) Stir well to combine the macaroni. Ready to eat! 

Century Egg & Shrimp ball Porridge (Slow cook)

Wanted to pop out for a while so decided to slow cook porridge for lunch. Adding century egg and shrimp balls for today’s porridge. 

Added some seaweed for the kids and youtiao for the adults. Simple and yummy lunch for all! 

Century Egg & Shrimp ball Porridge

1cup

8 cups water (I add 300ml of homemade chicken broth then top up balance with water)

150g Shrimp paste

2 Century eggs

15 dried scallops, soak overnight and add to porridge

Sesame oil

Pepper

1) Saute mode Hi. Add rice and water to pot and bring to a boil. 

2) Add in chopped ccentury eggs & shrimp paste (squeeze into little balls.

3) Slow cook mode x4hrs

4) Saute mode Hi, add chicken powder to taste if needed. Drizzle some sesame oil and pepper before serving ❤️

Easy Bread Pudding

Made easy bread pudding to use up the bread skin. After soaking in a milk bath overnight, the bread are soft and fluffy after baking! 😘 This is my first time trying bread pudding as well! 

I used chocolate chips and cinnamon instead of raisins as I dont like raisins. I love how the chocolate chips complement the cinnamon flavour! Only regrets is should have added more, and probably try dark chocolate chunks. And perhaps add in another 20-30ml of milk 😉

Can you see how fluffy it is? And it is soaked up with the milk and egg mixture overnight 😍 Try it. 

Easy Bread Pudding

1 Slice bread, cut into smaller squares

1 Egg

100ml milk 1tsp cinnamon powder

1Tbsp sugar (i omit but you can add if you want to be sweeter)

Chocolate chips

More sugar and cinnamon powder for sprinkling

1) Prepare 6 cupcake cases. Lay bread to fill 1 layer of base, put some raisins then put in 1 more layer of bread and top with a bit of choc chips and raisins.

2) Mix milk, eggs, cinnamon powder and sugar til well combined. Pour them over the bread and press down to ensure they are all soaked with milk mixture. 

(Prepare overnight if you are making for breakfast, if not a minimum of 3-4hours to enusre the bread soaked up the mixture)

3) Sprinkle a bit more sugar and cinnamon powder on top. Bake 160deg x 10mins. 

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. 

Salmon Wraps (TikTok wrap)

Using the viral tik tok style to wrap, i find it easier to eat and kids can self service n wrap up easier. 

I added scrambled eggs, bacon and some leftover beef patty too! Washed some lettuce and added some seaweed too. Kids totally enjoyed, whacking 2-3 wraps each 😅😅

So colorful n cute! Simple n easy lunch

Salmon filling

500g Salmon steak

2Tbsp tonkatsu sauce

2Tbsp mentaiko mayo

1tsp lemon juice

Black pepper

1) Sear the salmon til cooked then smash it into smaller pieces.

2) Add in seasonings and mix them well. 

3) Serve with wraps, along with eggs, lettuce, bacon ❤️❤️

Cookie Base New York Cheesecake

Decided to bake a Cheesecake using cookie base for a change. Wondering if it will be nicer with that added crunch, and will the cookie actually still be crunchy as the base? 🤔

Since it’s hub birthday and he loves New York Cheesecake plus this cookie also his favourite so far, decided to have a go and try it out! Happy Birthday to the man of my life! Love you always and thank you for loving me so much ❤️

I used 8inch tin instead of 6inch thus the cake is lower but I love the proportion of the cheesecake and the cookie dough as its not overly cheesy. The cookie dough is very fragrant with the cinnamon flavour and surprisingly not overly sweet and goes so well with the creamcheese! Its not crunchy and its slightly soft with the cinnamon cookie taste. Hub loves it as compared to the usual digestive biscuits crumb base. Yay! 

A very easy and fast recipe to make and took me around 20mins to assemble everything up to baking the cake! Chill it overnight so remember to bake ahead ❤️

Cookie Base New York Cheesecake

Cookie base: recipe from here

125g Butter

125g Brown sugar (I used 100g)

178g Plain flour

10g Bread flour

1egg

1tsp vanilla extract

1tsp cinnamon powder

1tsp baking powder

1tsp bicarbonate of soda

Cheesecake: recipe from here

200g creamcheese

10g butter

10g sugar

15g milk

15g cornflour

1tsp vanilla extract

1tsp lemon juice

1yolk

1 white

30g sugar

1) Prepare cookie base by mixing everything together until it forms a dough. Chill.

2) Prepare cheesecake batter by mixing all ingredients together except egg whites & 30g sugar. Mix it til smooth and set aside

3) Using a mixer, beat egg whites and 30g sugar til it forms a shiny firm meringue.

4) Fold in meringue to creamcheese mixture in 2-3 additions. Do not overmix.

5) Prepare cake tin and press cookie dough onto base of tin. Try to spread it as even as possible.

6) Pour in cheesecake batter and knock a few time to even out the batter.

7) Pour water into base of pot. Put in steam rack and place cake tin on top. (I use foil to cover the base of cake tin in case of leakage or water seep in)

8) Bake 150deg x 20mins. Check after 15mins and lower temp to 120deg x 5mins (Ignore video as cake was set after 5mins)

9) Cool thoroughly before chilling it in fridge for 3-4hours or preferably overnight before serving ❤️

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 ❤️

Easy Fish Stew

 

Wanted a simple dinner with minimal prep so made this simple fish stew in tomato base. Great use for the homecooked chicken stock the other day! 

A simple meal with all the nutrients needed. Great for a rainy afternoon ❤️ 

Simple step by step for all. Best part was I steamed my rice on top while I simmer the stew 😍

Easy Fish Stew

1kg Sutchi Fish, small thick slices

150g Cherry tomatoes

1can Diced tomatoes (411g) 

300ml Homemade chicken stock

1 onions, diced

1 whole garlic

1-2 bay leaves

5 celery, small pieces

1 carrot, thick slices

150g Peas

3 Eringyi mushroom

Salt and pepper to taste

1) Cut and prepare fish slices, marinate with pinch of salt and pepper. Set aside

2) Sautemode Hi, Heat up olive oil in pot, and saute onions and garlic.

3) Slowly add in all vegetables except peas and pour in diced tomatoes and chicken stock.

4) Put steam rack on top and place rice on top (Optional, if you are steaming rice)

5) Steaming mode x 15mins

6) Remove rice and rack. Add in fish and peas then bring to a low simmer. Once fish is cooked, add salt and pepper to taste. Serve warm with rice. 

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)

Priscilla’s Bolognese Beef Fusilli

Today we have ‘baked’ Priscilla’s Bolognese Beef Fusilli to school! Everything dump in a baking dish and let it bake! 🙈🙈🙈 Oh man, love this method and just need to think of ways how to use this around my daily meals 😍 Pasta is always a win-win with the big kids as the youngest still prefer Fried rice a lot. Or anything rice. 😅 

I call it Priscilla’s cos I added milk to the tomato pasta sauce as the kids dont like it too tangy and the milk will sweeten the sauce slightly. Stirring in a bit of parmesan at the ending will add some flavours to the pasta too! The beef bites will get the kids happy as they love beef! 

Easy fuss free method, only washing 1 dish after the cooking. Loving this! Gonna try more creation with this style of pasta cooking ❤️

Kids’ meal to school for today! Ease my work so much. 

Priscilla’s Bolognese Beef Fusilli

1/2cup fusilli

1/2cup pasta sauce

1mini beef patty, tear into pieces

milk, pour enough to submerge the fusilli

grated parmesan

1) Prepare baking dish and pour fusilli in it. (Dont overfill and yes I overfill slightly. Jus enough to fill the base of dish with minimim overlap)

2) Tear beef patty on fusilli. Pour in pasta sauce then follow by milk enough to cover the fusilli and give it a gentle stir to make sure all is covered in milk

3) Bake 180deg x 23mins (I extended another 8mins after the first 15mins as it is not fully cooked yet)

4) Give it a stir and top with more milk and add in grated parmesan cheese. Mix it well and add more milk if needed. Sprinkle some parmesan on top and bake another 5mins.

Serve warm and sprinkle some parsley flakes and chilli powder if you like ❤️