Cheat version: Creamcheese Garlic Cheese Bun

Been thinking what to prepare for recess on days with extra classes. Kids loved to bring their own food and I am trying not to give them same food so that they will enjoy the food they bring for school. 

Lately there was a korean creamcheese buns craze. And definitely I can bake some mini buns to make them. But on hectic weekdays, seems so difficult to squeeze in time for baking 😔😔 Therefore decided to get their favourite mini butter buns and make the mixture on my own and bake it for them. ❤️ Mine’s gonna be a very simplified and modified version inspired from the original recipe. 

Jus simply prepare the mixture night before and bring them tk room temperature slightly, before spreading them on the buns that I have prepared. Its a fast 15mins-ready breakfast or snack treat that we can also make on non-school days. 

Yummy 😋

Creamcheese Garlic Cheese Buns

3 butter buns, storebought

4Tbsp milk

30g Butter 

30g Creamcheese

5-6 cloves of garlic, chopped 

Parsley flakes

Pinch of salt

Pizza cheese

1) Cut deep slits on the buns and set aside (So that the filling can be spread in)

2) Mix butter, creamcheese, parsley flakes and salt together til smooth

3) Open buns slightly and spread the spread mixture on the buns

4) Sprinkle some pizza cheese and grated parmesan cheese on top

5) Bake at 160deg x 10mins (Check halfway thru baking to prevent burnt)

Garlic Tumeric Crispy Promfret

Loved my Ninjafoodi so much as it helps me a lot in preparing fishes for my grandma. She is a fish lover so she love to have fish for her meals. And I think its good for her too as it is softer to chew for her teeth at this age now. It is easier to digest as compared to eating other meats too! 

I simply mix up the seasonings and rub them all over. Jus aircrisp them and its done! Goes so well with sambal and a squeeze of lime! Yums! Appetising 🤤

Garlic Tumeric Crispy Promfret

1 Golden promfret, clean and gutted and slit

1tbsp tumeric powder

1tsp salt

1tsp pepper

1tsp sesame oil

5-6 cloves chopped garlic

1) Clean and gut promfret and slit the fish on each side. Pat dry.

2) Mix above seasoning and rub all over fish

3) Lay fish in basket and aircrisp x 10mins, flip and aricrisp another 5-8mins til fish is thoroughly cooked

4) Serve warm with sambal ☺️

Easy Jap Curry Rice w/Steak

Craving for this for quite a while. Decided to cook this on a busy weeknight. Easy and no need to clean up greasy kitchen plus all cooking in a pot! 👏🏻👏🏻

Simply grill the steaks, then steam the rice then cook my jap curry! All ready in about 45mins with minimum involvement and I still can supervise my boy’s chinese spelling. Important is its all-time favourite for the family ❤️
 

Easy Jap Curry Rice w/Steak

2 ribeye, pat dry and season with pepper

1 cauliflower head

2 carrots

1 potato

1 onions

1 pack baby asparugus

4cubes  of Jap curry cube

3cupd of water, add more if needed (see how thick you want the gravy to be)

2cups of Jap Rice : 2cups of water - 2tbsp water

1) Grill steak x10mins and flip then grill another 3mins

2) Steam rice using steam mode x 15mins in Ninjafoodi and set aside

3) Saute mode Hi: Add 1 tbsp olive oil and onions and saute til fragrant

4) Add in all cauliflower, potatoes and carrot and mix well. Add in 500ml of water and bring to a simmer. Turn to low mode x5mins to let the vegetables soften. 

5) Add in Jap curry cubes and stir in gently, adding the remaining water bit by bit to the consistency you want

6) Once starts to simmer, add in asparugus and let it start boiling.

7) Close lid and pressure cook on Hi x 2mins and quick release. Serve warm over rice with beef steak. Enjoy

Spicy Black Beans Swordfish

A very simple dish that I grew up eating. My version of it was non-spicy versions as grandma always cook it for us while we were staying with her. Now I learn to cook it from my grandma and we added sambal for the extra spice! 

Can you see how simple it is? The fish I used was swordfish, rarely can find in supermarkets or market. The other when I saw it, I just had to get them cos I know my grandma will love them! She enjoys eating this fish and leather jacket in this style of cooking.

A simple video to show how to do the cooking! Its really simple and straightforward. And the gravy goes so well with porridge or rice! I can just put many gravy over rice and have jt just like that 😋

Spicy Black Beans Swordfish

1 Swordfish, cut into cube

1Tbsp Sesame oil

2Tbsp Dried black beans, rinsed 

1Tbsp Homemade sambal

2Tbsp Dark Soy sauce

1Tbsp Huatiao

Water, enough to cover fish

1) Saute mode Hi: Add sesame oil and stirfry ginger til fragrant

2) Add in black beans and sambal then do a quick stirfry

3) Add in fish cubes and mix well. 

4) Once fish changes colour, add in seasonings and enough water to cover fish partially. Bring to a simmer and taste. Serve warm

Minced Meat Tau Kwa

Almost running out of ideas what to cook as have been cooking daily and since grandma is here, I decided to do more chinese dishes. Knowing that she love taukwa with minced meat, decided to cook them for her!

 

As she love the tau kwa panfried til crispy, I am using my Ninjafoodi to help me with it. Jus cut, pat dry and dump it in and let the 🥷 do its magic! Viola~ Crispy tau kwa is ready!! Jus simply fry up the minced meat and simmer them in, yummy! A comfort dish is ready to enjoy!

 

Its really so simple and not fanciful yet it goes well with either rice or porridge. No hassle, no trouble. Easy! 

Minced Meat Tau Kwa

2 Tau kwa, cube

150g Minced meat

1Tbsp sesame oil

2Tbsp Dark soy sauce

1Tbsp Oyster sauce

Water, enough to cover minced meat & tau kwa

Marinade for minced meat:

1Tbsp sesame oil, 1Tbsp huatiao, 1Tbsp light soy sauce, Pepper

1) Cut Tau Kwa into cubes and pat dry with kitchen towel. Place in airfryer basket and spray oil, aircrisp 180deg x10mins. Toss and aircrisp 200deg x5mins. Set aside.

2) Saute Mode Hi: Add 1tbsp oil and saute garlic til fragrance

3) Add in minced meat and stirfry til cooked

4) Stir in tau kwa and add in seasoning and enough water to cover. Bring to a simmer.

5) Thicken with some cornstarch. Serve warm ❤️

Black Glutinous & Red Bean Paste

 

A request from my gal to have this for school stay back so decided to try using Pressure cook mode to help me with it. 

I read up a few recipes online and most said there is no need to soak and pressure cook timing ranges from 15-30mins. I decided that I will soak them so I can pressure cook them in a shorter time frame so that it wont be a mad rush for me in the morning! 

Indeed it didnt and I get it done in 30mins, including adding sweetness and some rice dumplings for the kids! Yay! So happy with my new found hack for their favourite dessert! 

Hope you enjoyed the video! ❤️

Black Glutinous & Red Bean Paste

100g Black glutinous rice, wash and soaked overnight

100g Red bean, wash and soak overnight

3 Cup water

Rock sugar to taste

Pandan leaves, optional

1) Wash and rinse black glutinous rice and red bean. Soak overnight

2) Fill pot with water to 3 cup marking, add in glutinous rice and red bean

3) Pressure cook Hi x 15mins and natural release 

4) Saute mode HI, add sugar to taste and thicken it. Serve warm or chilled. 

Cheat Version Korean Kalbi Beef Riblets (Pressure Cook)

Decided to have some korean food tonight as craving for spicy kimchi tteobboki. Been a while I had them! Love it so much but ONLY I EAT THIS IN THE FAMILY! Kids, faster grow up and learn to eat spicy, you are losing out man! 😂

I did a simplified version using the Kalbi sauce. Just wan a simple and fuss-free cooking on a weekday night. Left it to pressurecook while I prepare my tteoboki. As well as preparing a simple meal for my grandma who dont take beef. 😋

So you like to have it with rice, over lettuce wraps and kimchi? Let me know ❤️

 

Cheat Version Korean Kalbu Beef Ribs

1kg Beef riblets

1/2 Onions, slices

2 Carrots, chunks

6 clove of Garlic, slices

3Tbsp Korean Kalbi marinade

Water, enough to cover the ribs

1) Rinse and wash the riblets and set aside

2) Saute mode Hi, Drizzle in olive oil then sear ribs til browned

3) Stir in onion slices and mix well

4) Add in marinade liquid and enough water to at least cover the ribs half

5) Bring to a boil then change to Pressure mode Hi x 20mins and let it natural release for 30mins

6) Bring to a boil and add in carrot chunks. Pressure cook Hi x 1min

7) Serve with rice or lettuce wraps along with kimchi 

Chicken Ramen Soup (Pressure cook)

Running out of ideas to cook for lunch as mornings are always a rush for me on weekdays. Esp on days I go out for run instead of working out at home. (Ok, I admit to it, we tend to go out for brunch after the run. 🙈) 

This morning I decided to make the chicken broth and let it keep warm til we are back. Kids requested for soupy food when they are back from school so why not, helps me come up with what to cook. Easy job! 

Basically a simple and light chicken broth, enhance the flavour with some homemade chicken powder. I believe the broth would have been better if I had added celery and carrots too. Shall try this again since its a easy meal and not time consuming for busy mummies. Oh and you can use pasta, macaroni or any form of carbs you want. You can even add in potatoes and have it as a light hearty soup! ❤️

Chicken Ramen Soup (Pressure cook)

1 Chicken breast

1 Chicken leg

1 Bay leaves

1.5 Big red onions

1 whole Garlic

1 Slab ginger

Some homemade chicken powder and pepper to taste

Water, to fill up to 6 cups mark

1) Blanch chicken and set aside

2) Saute mode Hi: Add 2Tbsp olive oil and fry onions, grlic and ginger til fragrance comes out

3) Put in chicken and bay leave and let it brown slightly

4) Add enough water to reach 6 cups marking and let it come to a boil

5) Pressure mod Hi x 10mins and natural release. (I only pressure cook for 10mins as I gonna go out and leave it to keep warm so it will still continue to cook til ready to serve)

6) Bring to boil when ready to serve and add chicken powder. Stir and add in another 500ml of water and bring to boil.  

7) Add in ramen and cook as per package stated. Serve warm ❤️

Homemade Chocolate Granola

 I love having overnight oats as breakfast occassionally when I feel guilt from overeating too much junk. And cos of my allergy and sinus, GP advises me to have less breads. And since I am cutting down carbs, overnight oats is the alternative that I can have.

I have been buying from retail granola for the longest. Adding to yogurts, my oats and even to milk. Sometimes I like a particular one but dislike something inside the mix. Ahh, so I decided to self-love and make something for myself. 

So here you go, chocolatey granola that me ❤️ YumYum! And it is cheaper and healthier to make this at home as you choose your own ingredients and know what you added. 😋

Homemade Chocolate Granola

250g rolled oats

70g cashew

70g almonds

50g chia seeds

120g maple syrup

40g olive oil

1tsp homemade vanilla extract

Handful Dark choc chunks

Tips: Add choc chunks bit by bit when tossing so that wont be too wet. I added too much 

1) Toss all ingredients together and mix well

2) Bake at 180deg x20mins, stirring every 5mins to ensure evenly toasted and not burnt

Tips: Probably I will halve the recipe next round so its easier to stir and bake 😂😂

#priscillacooks

Tomyum Grilled Fish & Miso Baked Eggplants

 Craving for some sour and spicy yet weather too hot to have tom yum soup. More even lazy to stand at the stove so I decided to grill fish slices in tom yum paste! 

10mins is all it takes and it is so nicely grilled in the tom yum gravy. Fish slices still smooth and juicy. Totally not dry out! 

Along I baked some miso eggplants to balance out the spiciness. ❤️ Love the charred look on the eggplants. Yummy .. Thank goodness it’s FRIYAY! 👏🏻👏🏻👏🏻

Tomyum Grill Fish

300g Toman fish slices

1tbsp light soy sauce

1tbsp sesame oil

1tbsp huatiao

1tbsp cornflour

1tbsp tomyum paste

2tbsp water

1) Marinate fish slices in sesaoning except tom yum paste and water. Leave aside for 1hour

2) Mix tom yum paste and water in baking pan and put in marinated fish slices. Stir well then arrange them nicely

3) Grill for 10mins, garnish with coriander

Miso Baked Eggplants

2 baby eggplants, in halves n cut slits

1tbsp miso paste

1tbsp sesame oil

1tbsp mirin

1) Mix paste and brush on top of eggplants

2) Grill for 10mins

3) Optional: Sprinkle grated parmesan and grill for 1min to enhance flavour (I didnt as grandma dun like)