Pressure cooker (Online Recipes) - Not For Sale
Enoki mushroom fried
- 400 g Enoki Mushrooms
- 150 g Tempura Flour
- 200 ml Iced Water
- 1/2 tsp Sweet Paprika Powder
- 1/2 tsp Garlic Powder
- Vegetable Oil
- 3 tbsp Vegan Mayonnaise
- 2-3 tsp Sriracha Sauce
- Green Onion
In a medium sized mixing bowl, whisk together tempura flour, water, paprika powder and garlic powder until smooth.
Cut off the bottom part of the Enoki mushrooms and separate them into smaller bunches.
ON the pressure cooker select deep fried function. Pick up the bunches on at a time with chopsticks and dip in the tempura mixture, let excess mixture drip off then fry in hot oil until golden. Fry in small batches so the Enoki mushrooms don’t stick together.
When golden, place the mushrooms on paper towel to let excess oil drip off.
Mix ingredients for the spicy mayo in a small bowl and serve the Enoki mushrooms with a sprinkle of green onions immediately while hot.
Steam sticky rice with chicken
- glutinous rice 400 grams
- 2 boneless chicken thighs
- 3 links Chinese sausage
- water 400 ml
- 4-5 shitake mushroom
- 2 Tbsp dried shrimp
- 5 pieces dried chestnut
1. Pour water in the instant pot. Set the trivet. In a large heat-proof container (that can fit into your instant pot. You can use round glass container, stainless steel, or anything that is labeled "oven proof" can be used.
2. Line the container with lotus leaf. Place the rice, chicken, water chestnut, sausage, mushroom, and dried shrimp in the container. Pour in water. Add the seasoning and use a spoon to give it a stir to make sure the liquid is covering the rice. Place on top of the trivet. Close the lid. Turn the steam release handle to Seal. Press pressure cooker, high pressure and set the timer to 30 minutes (see notes)
3. Once 30 minutes is done. Wait for 10 minutes and then turn the steam release handle to venting and make sure the pressure valve has gone down all the way down before you open the lid for safety measure
4. Then, sliced the shiitake mushroom and then arrange the mushrooms, chicken, sausage on the bottom of a bowl and then pack the sticky rice on top and inverted it into a plate before serving
Bubur cha cha
- 150 gm yam (taro), peeled and diced
- 150 gm golden sweet potato
- 150 gm purple sweet potato
- 50 gm black-eyed beans (black-eyed peas)
- 50 gm tapioca pearls (sago pearls)
- 1 liter boiling water, plus more to cook beans and tapioca pearls
- 120 gm rock sugar or coconut sugar, finely chopped, or to tast
- 1½ cup coconut cream, or to taste
- 3 pandan leaves
- Rinse the black-eyed beans and drain well. Soak in boiling water with cover for 15 to 20 minutes. Drain and put into a large pot of boiling water. The water should cover the beans up to at least 2 inches. Bring it to boil. Reduce heat to simmer over medium-slow heat until softened, but not mushy, about 20 to 30 minutes. Drain well and set aside.
- Soak tapioca pearls for 10 minutes. Drain and transfer into a pot of boiling water. Cover and cook over medium heat until it boils again. Immediately remove from heat. Don’t remove the pot lid. Let the residual heat inside to cook for further 10 minutes. Drain through a fine sieve. Rinse with running cold water. Drain well. The tapioca pearls should be translucent and retain their shapes. If some of them still have a white spot in the middle, they are not cooked through completely. It’s fine because you need to cook them with coconut milk later.
- Steam diced yam, golden and purple sweet potato in a wok over high heat, until softened, about 20 minutes. Test with a sharp knife or toothpick. They should be very easy to prick through.
- ON the pressure cooker, select soup function. Add 1 liter of boiling water with the rock sugar. Bring it to boil. Add pandan leaves. Reduce heat to simmer for 10 minutes. Pour in coconut cream. Once it boils again, drain up and discard the pandan leaves. Add the sweet potatoes, black-eyed beans, tapioca pearls. The rock sugar should be dissolved completely. Taste and add more sugar if needed. Served hot. Or let it cool down and chill in fridge if you like it served cold.
Beef Stew with Mash potato
- 3 Tbsp Flour
- 2 tsp Steak Seasoning
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 1/4 tsp Kosher Salt
- 1/2 tsp Pepper
- 2 lbs Beef Sirloin Roast, cut in 2" cubes
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 Onion, chopped
- 2 lg cloves Garlic, minced
- 1/3 cup Red Wine (or use beef broth)
- 1 tsp Beef Bouillon
- 1 (10.5) oz can Beef Consommé
- 1 Tbsp Worcestershire Sauce
- 1 tsp Thyme Leaves (not ground)
In a gallon sized baggie, mix together the seasoning ingredients. Set aside.
Turn on the pot's Sauté setting (high temperature).
Cut the roast into 2 inch cubes and put them into the baggie with the seasoning mixture. Shake the baggie to coat all of the meat with the seasoning.
When the pot is hot, add the oil. Then add half of the steak cubes in one layer. Brown both sides, but don't cook through, and remove to a plate. Repeat with the second half of the meat.
Add the butter and onion to the pot. Stir and scrape the bottom of the pot, getting up all of the browned bits.
Add the garlic, stir. Cook about 20 seconds, then add the red wine.
Add the bouillon, consommé, Worcestershire sauce, and thyme leaves. Mix well to dissolve the bouillon.
Cancel the Sauté setting.
Add the beef tips back into the pot. Close the lid and seal it.
Set the cook time for 25 minutes. High pressure.
When the cook time finishes, let the pot sit undisturbed for a 10 minute natural release.
Turn the steam release knob to Venting and release the remaining pressure.
Stir, taste the gravy and adjust salt, if necessary.
Serve over mashed potatoes, rice, or cauliflower rice.