Fish maw & Pig stomach Soup

Loving the soup! So sweet even tho I didnt add any seasoning. I think it came frm the dried scallops mainly and from the ingredients inside! 

Thankful for a group member sharing a whatsapp sharing chat, i follow briefly and cook my own version of this soup. A good way to use up my pig stomach and fish maw! This vietnam fish maw that I bidded online is yummy. Grandma gave thumbs up. Would have added red dates if I had. 
 

Fish maw & Pig stomach soup
1L water

8-10 dried scallops, soaked

3pcs fish maw

300g pig stomach

250g pork ribs

1 carrot

1pk fishballs

1thick slice ginger

1 garlic

Handful Wolveberries 

1) Blanch and wash pork ribs and pig stomach.

2) Put all ingredients into pot except fishball, carrots and wolveberries. Sautemode Med/Hi for 2hrs.

3) Add carrots and put steam rack to steam rice x15mins

4) Remove lid and replace with pressure cook lid, pressure cook x10mins (to soften pig stomach and ribs further)

5) Natural release x10mins, quick release if still have pressure. Sautemode high, add in fishballs and wolveberries.

Serve warm! 

Tomato Campbells Fusilli

Decided to make a quick lunch as brain cells going dead from all the meals cooking. Decided to cook this since the kids super love their pasta in this version! 

Made this version with some tomato puree as worried it is too creamy for grandma. Surprisingly she ate all without hearing any comments from her 🙈 Kids totally gave thumbs up as usual! I serve with chilli flakes for grandma, grated parmesan for kids and tobasco for me and hub 😍

As easy as ABCs... Enjoy!

Tomato Campbells Fusilli

1 can campbells soup

3 sausages, slices

Meatballs

*using campbell soup can to measure*

1 can tomato puree

2 can fresh milk

2.5can fusilli

1) Put all ingredients in pot. Do a quick stir.

2) Pressure cook x 2mins, natural release 5mins. Quick release if there is still pressure

3) Serve with grated parmesan and chilli flakes

BBQ Salmon English Muffin

Running out of ideas and decided to make some BBQ sauce filling to serve with english muffins today. My gal isnt fan of salmon but once a while eating some salmon is good for them. Decided to make it in her favourite sauce so that she wont complain. lol

Serving it with some fresh tomatoes and cucumber, added a sides of crispy taters. Ok, no complains and the non-salmon lovers slurp all up! 👏🏻👏🏻

Love the peeping in! 😍

BBQ Salmon English Muffin

500g Salmon steak

2Tbsp BBQ sauce

1tsp lemon juice

Pinch of italian herbs

Pinch of parsley flakes

1) Bake salmon in Ninjafoodi 180deg x 10mins, let it cool

2) Flake salmon to ensure no tiny bones

3) Add seasonings to a plate then toss in salmon flakes. Grill for 5mins

4) Assemble with english muffins, bake at 160deg x 4mins. Serve warm! 

Grilled Meat Platter

 

Serve the meat platter with some snacks and salad on the sides. Made some Pumpkin and corn soup as well! Yums! 

Love the pork chop that we had this round. So soft and juicy grilling them with Ninjafoodi. It never dry out the meat as compared to panfrying it. 

Chicken chop so juicy. Goes so well with the BBQ sauce that my gal gave thumbs up! She total fan of it and say wants more of the sauce on her meat next time.

I love peeping into the Ninjafoodi while it is done cooking. Love the wonderful smell and the delightful sight of the food! Do you? Team Pork or Team Chicken? 

Grilled Meat Platter

2 Iberico Pork rack, I butterfly it

2 Boneless chicken leg, slit

1Tbsp oyster sauce

1Tbsp light soy sauce

1Tbsp sesame oil

1Tbsp huatiao

1Tbsp cornflour

Pepper

Sauce: 2Tbsp BBQ sauce + 2Tbsp hot water 

1) Marinate both meats with the marinade above seperately.

(I tenderise the pork chop by knocking the back of my chopper before marinating them)

At least marinate for 2-3hrs

2) Grill pork chop with Ninjafoodi for 10mins, flip then grill another 8mins.

3) Grill chicken chop with Ninjafoodi for 8mins, skin down, flip then grill another 8mins

4) Mix the sauce and drizzle over meat. Sprinkle some dried parsley flakes. Serve. 

Pumpkin & Corn Soup (Hot & Cold Blender)

 

Decided to make some soup to go along with our dinner tonite. I made grilled pork chop and chicken chop, serve along with some salads and snack platter. ❤️ 

Hub says taste like Mos burger corn chowder. A hint of ice cream to him as well. But overall I feel it does taste a bit like corn chowder with the faint corn taste, and when u nibble on the corn, it adds a texture to the soup. Quite like the taste of it. 

No-greasy stove top to clean up and grill everything in my Ninja foodi while the Blender is cooking my soup! All ready at the same time! 

First time trying the clean mode! Love self cleaning kitchen gadget. I can turn them on to clean while loading my dishwasher and washing up those that cant go in the dishwasher. Love the time saving intelligent gadgets that brings me joy! 😍

Pumpkin & Corn Soup

300g Pumpkin, chopped

1/2 onion, chopped

2clove garlic

20g butter

800ml cream (i used whipping cream)

400ml fresh milk

2Tbsp homemade chicken powder

1/2bowl corn kernels

1) Put garlic, onions and butter. Turn on Hot&Cold blender, saute mode. (Video I pressed wrongly)

2) Once completed, pour in pumpkin, milk, cream and press Smooth Soup. 

3) Once cycle is complete, pour in corn kernels and chicken powder. Press cook, high temp. Serve warm! 

Potato & Corn Soup (Hot & Cold Blender)

Decided to go without rice thus trying out the soup mode on my Hot & Cold Blender. And since I have a corn and some potatoes left, so shall make some thick potato and corn soup.

 

Had slight involvement as mostly cooked on its own. Love the safety function that it will stop cooking when I open the lid. Safety first! 

Simple dinner meal to ease everyone’s mood today. Seems like a mini CB is happening soon. 

Potato & Corn Soup (Hot & Cold Blender)

1 corn, remove kernels

3 potatoes, cube

1/2 onions, small cubes

1/2 garlic, small pieces

Milk, enough to cover potatoes

2Tbsp homemade chicken powder

1) Put garlic and ginger in jar. Press saute mode.

2) Once ready, put in potatoes and corn kernels. Pour in milk to reach 32oz. Press Hearty soup. 

3) End of cycle, I added chicken powder and pulse the soup to be smoother. (Add more milk if prefer thinner, then use Cook, High temp to cook for 10mins then stop the cooking mode.) 

4) Serve and garnish with parsley flakes and some truffle salt to enhance flavour. 

Tomato Fish Rice (Pressure cook)

Simple fast meal for lunch. Jus making our favourite Tomato rice which I haven made so long!! 

Add some sutchi fish slices and serve with frozen chicken steak. ❤️ Lazy meal when mummy’s mind is so distracted 😔 Stay safe everyone! 

Tomato Fish Rice (Pressure cook)

2cups rice

2cups water

Sutchi fish slices, can replace with other fish

2 Tomatoes

Sesame oil, pink salt & parsley flakes to season

1) Wash n rinse rice in pot. Add water to 2 cups marking

2) Arrange ingredients on top n cover lid. Pressure cook x5mins and natural release 10mins. Quick release if there is still pressure after. 

3) Fluff rice n smash tomato to combine with rice. Drizzle in sesame oil, pink salt n parsley flakes. Stir well. 

Mushroom Fish Soup (Hot & Cold Blender)

A simple soup to try out the Hot & Cold Blender! Oh I love it! I haven read the manual but anyhow explore 🙈 And I dunno if I am right or wrong, but when I used the Cook mode, pressing on the Temp buttons while cooking, pauses the cooking mode. Thats when I added in my ingredients! 

I still used my Ninjafoodi for cooking the rest of the dinner. Pressure cook the fish, rice and warming up the briyani from my neighbour! So yummy! So kids had this simple soup along with Sesame Furikake Jap rice! ❤️

Simple to use but only flaw I felt it had was I need muscle arms! 💪🏻💪🏻

Mushroom Fish Soup (Hot & Cold Blender)

4cup Water

1Tbsp Homemade chicken powder

3 Portobello mushroom

1 Tomato

Fish slices

Crab claws

Spinach

Shallot oil to taste

1) Put water in jar. Add tomatoes, mushrooms n chicken powder. Switch on, Press cook, High Temp and let it cook. 

2) I press on ‘High’ button after 10mins, and add in fish slices. Press ‘High’ again n resume cooking for another 5mins.

3) Press ‘High’ again and add in spinach then cook for 3mins. Stop machine and scoop out on serving bowls. 

4) I added in some crab claws and cook on High for 10mins. Serve with soup earlier. 

(Last min decision to add them 🙈)

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. 

Peanut Century Egg Pork Porridge (Pressure cook)

Decided on simple lunch for everyone since dinner we be ordering in some zichar. 

Minimal effort and easy cleanup after. Served along with some frozen hei zhao that I heat up b4 cooking the porridge. Happy Mother’s Day to all the mummies ❤️

Peanut Century Egg Pork Porridge (Pressure cook) 

1cup rice

8cup water (mix with 1 can abalone water)

5-6 dried scallops

1/2bowl peanuts

1/2 garlic

2 small pc ginger

1/4bowl wolveberries

1 century egg

1 egg

200g minced meat (marinate sesame oil, pepper, huatiao, light soy sauce n cornflour)

shallot oil to taste

1) Rinse and put everything in pot, except minced meat, eggs, wolveberries. Sautemode Hi n bring to simmer

2) Add minced meat then pressure cook for 15mins n natural release 15mins

3) Quick release if needed then sautemode hi n bring to simmer. Add century egg n stir in egg. Drizzle with shallot oil n serve ❤️

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

Cucumber w/Shrimps & Eggs

A comfort dish that I grew up eating and long forgotten about it. Suddenly I remembered as I hd a pack of cucumber in the fridge! LOL! 

I super love the gravy for this dish and I can jiak many rice with the gravy and eggs! Dont worry about the shrimps cos I can give them to you! Eggs and gravy is yummy enough! 

Cucumber w/Shrimps n Eggs

4 mini cucumbers

3 eggs

Shrimps

2Tbsp dried shrimp soaks

2 clove garlic

Fish gravy to taste

1/3 cup water

1) Saute mode hi, Saute dried shrimps n garlic with 1Tbsp oil til fragrant.

2) Add shrimps n stir fry. Once change col, add in cucumbers and mix.

3) Add in water n bring to simmer then lower to Saute mode low til cucumber is soft

4) Add eggs n mix them up. Once eggs is cooked, serve warm 

Tumeric Grilled Kembong

4 Kembong, slit

1Tbsp kembong

2 clove garlic, slice

1tsp salt

1tsp sesame oil

Black pepper

1) Marinate with above for 30mins

2) Grill on hi x 10mins, halfway thru flip

Smoked Duck & Prawn Fried Bee Hoon

Lunch time! Smoked duck n prawn char bee hoon ❤️. Simple ingredients yet so flavourful. Enjoy!

Smoked Duck & Prawn Fried Bee Hoon

4 portion bee hoon, soaked n rinsed

1pk veg

1smoked duck

Prawns

1cup water

Fish gravy/homemade chix powder

Pepper

Shallots

1) Saute garlic til brown n add in smoked duck n prawns

2) Add veg in when prawns are cooked, remove all ingredients

3) Add 1 cup water and seasoning to taste. Add bee hoon in n toss well

4) Add in cooked ingredients earlier and toss them well

5) Add more seasonings if required. Garnish with fried shallots

#priscillamay

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