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The-Go-To Instant Pot Stew

The-Go-To Instant Pot Stew

This recipe is applicable for the substitution of any meat and can also be made vegetarian! Servings: 6-8 (serving increases with increased additional vegetables of choice). I fill my instant pot up to the maximum 2/3 line (using an 8 quart instant pot). Preparation time: ~ […]

Braised Catfish/Basa Fish

Braised Catfish/Basa Fish

Servings: 6-8(depending on how many steaks per person. Recipe contains 10 steaks) Preparation time: 10 minutes Cooking time: 30-45 minutes Ingredients Garlic: 5 cloves, more or less depending on preference. Whole or minced. I like it minced. Can be substituted with 2 tsps of garlic powder Ginger: […]

Pressure Cooker Authentic Pho Noodles

Pressure Cooker Authentic Pho Noodles

Servings: 6

Preparation time: 10 minutes

Cooking time: 1.5 hours

Ingredients

  • Oxtail: 1 lb (approximately 3 pieces). If you want a more “oily/thicker” broth, add up to 3 pounds. Can combine with beef bones or beef shank. If you want a chicken pho, just switch out anything beef for chicken.
  • Water: 10 cups
  • Ginger: 2 inches or 1 tsp of powder ginger
  • Yellow or White Onion: 1 medium or large, sliced
  • Fish sauce: 1/4 cup. No, this is not an error! It looks like a lot and no, it won’t be salty. Think 10 cups of water!
  • Yellow rock sugar: 1.5 TBSP. Or 1 TBSP of regular granulated sugar
  • Star anise: 3
  • Cloves: 3
  • Cardamom: 5
  • Cinnamon stick/bark: 1 or half a tsp of powder
  • Fennel seed: 3/4 tsp
  • Coriander seed: 1/2 tsp
  • Bay leaves: 3
  • Garlic cloves: optional. One whole garlic or else, depending on preference 
  • Salt: 1 tbsp
  • Green onion: the white stems. Use the green part for garnish and cook the white part
  • Vermicelli Rice Noodles per serving: 50g (small), 75g (medium), 100g (large), 150g (extra large)

Filling (Choose what you want to eat or have available)

  • Optional: poached egg
  • Thinly sliced beef shank
  • Beef tripe
  • Beef tendon
  • Beef meatballs (at Asian’s Grocery store)
  • Roasted beef ham
  • Hot pot thin slices of rolled beef

Garnish

  • Cilantro
  • Thinly slicked onion
  • Ground black pepper
  • Bean sprouts
  • Lime
  • Green onion in thin slices
  • Thai Basil

Preparing the broth

  1. Boil your meat and bone for about 5 minutes to remove unwanted gunk (the white stuff floating ontop)
  2. Put all bones, meat and seasoning and water into the pressure cooker. I chose to build pressure for 1 hour which takes about 1.5 hour to cook. You can cook this for 1hr or up to 1.5 or 2 if you have beef tendons. 1 h was sufficient for oxtail bone

Preparing the noodles

  1. When the pressure cooker shows there’s only 15-20 minutes left, grab a large pot and bring it to a boil for the noodles. Cook according to your package’s instructions which is usually about 8 minutes for the noodles to be al dente

Plating

  1. When noodles are ready, drain and divide into desired servings. Place filling and garnish ingredients around bowl. Pour hot broth overtop. Enjoy!
Knit: Baby Scrub Cloth

Knit: Baby Scrub Cloth

I use Heart Face Scrubby’s pattern to knit baby scrub towels for donations. If you join these squares, you can also make a blanket! Materials One 95-yard (2 ounce) skein of cotton worsted weight yarn One heart face scrubby uses about 9.5 yards (0.2 oz.)* […]

Landscape Photography

Landscape Photography

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Beef Noodles

Beef Noodles

Servings: 2

Preparation time: 5 minutes

Cooking time: 20-30 minutes

Ingredients

  • Dried shrimps: 1 tbsp (Optional. This replaces salt)
  • Beef broth: About 750ml. Can use any kind like chicken, vegetable etc.
  • Water: As the soup evaporates, put in a dash here and there to replace evaporated soup during cooking
  • Noodles: Any kind. Follow cooking time on package. I used pho vermicelli, 50g per serving, cooked 8 minutes
  • Baby Bok Choy: 3 bunches per serving. Vegetables can be anything
  • Garlic: 4 cloves. Flatten with knife to release flavor
  • Sesame oil: 1/2 tsp
  • Light soy sauce: 1.5 TBSP
  • Chinese cooking wine: 1.5 TBSP
  • Sugar: 2 tsp
  • Yellow/white onions: half, sliced thinly
  • Green onions: 1 bunch cut finely
  • Ginger: 1 cm, cut into thin sticks
  • Star anise: 1 (optional)
  • Tofu: as desired
  • Beef balls: as desired. I used 6 balls cut into 4 for 24 pieces
  • Optional: fish cakes

Preparing the noodles

  1. Boil water and cook according to the noodles you choose to use

Preparing the broth

  1. Flatten garlic, cut onions, dried shrimps and ginger and dry stir fry under medium heat for about 3-5 minutes until aromatic
  2. Add broth
  3. Add soy sauce, sesame oil, and sugar
  4. Add prepared beef balls and tofu
  5. Cook until tofu and meatballs expanded to edible state for about 20 minutes under medium temperature. 
  6. Add dashes of water as necessary if broth begins to dry out. Keep flavoring soup when you add water. If needed, add salt. I added 3 dashes without salt.
  7. Before serving, cook baby Bok Choy for 2 minutes

Serving

  1. Place noodles in bowl
  2. Place toppings on noodles and pour broth over
  3. Garnish with green onions, ground pepper

Enjoy!

Pork Chops, Maple-Bacon Jam, Bok Choy and Spinach Rice

Pork Chops, Maple-Bacon Jam, Bok Choy and Spinach Rice

Serings: 2 Preparation time: 10 minutes Cooking time: 20-30 minutes Ingredients Pork chops: 300g Bacon: 1-2 slices Baby spinach: 60g Garlic: 2 cloves Shallot: 1 Baby bok choy: 340g White rice: 1.5 cups Apple cider vinegar: 15ml Maple syrup: 15ml Cooking oil Salt and pepper Spice blend Garlic […]

Mung Beans

Mung Beans

Servings: 3 Preparation time: 2 mins Cooking time: 45 minutes  Ingredients Mung beans: 1/2 cup Brown sugar: 4 tbsp Water: 4 cups Making the dessert Wash the beans In a large pot, add beans and water to a boil Reduce to medium and let it bubble gently for […]

Seared Pork Chops, Kale, and Maple Butter Gravy

Seared Pork Chops, Kale, and Maple Butter Gravy

Servings: 2

Preparation time: 10 mins

Cooking time: 25 minutes

Ingredients

  • Pork chops: 300-350g
  • Sweet potatoes: 550g; Can substitute with yam or potatoes
  • Shallot: 1 or 1/4 of yellow onion
  • Chives: 1 bunch (optional); can substitute with parsley or cilantro, etc.
  • Kale: 1 bunch
  • Apple cider vinegar: 15ml
  • Worcestershire sauce: 10ml
  • All-purpose flour: 1.5 tbsp
  • Maple butter: 10ml
  • La Grille Pork Seasoning: 10g
  • Cooking oil
  • Salt and pepper
  • Butter: 1tbsp

Preparing the ingredients

  1. Wash and dry all produce
  2. Peel and medium dice potatoes
  3. Remove kale leaves from stems and cut into ribbons
  4. Peel, halve and thinly slice shallot
  5. Thinly slive chives or desired chosen garnish herb

Making the mash

  1. In a large pot, boil water with 1/2 tsp of salt
  2. Add potatoes and cook for 16 minutes, or until tender
  3. Reserve 1/2 cup of cooking water and drain the rest
  4. Mash potatoes and add some reserved water gradually, as needed for desired texture. Add 5ml of maple butter
  5. Season with salt and pepper to taste. Set aside

Cooking the pork

  1. In a large pan, drizzle cooking oil on medium-high
  2. Pat pork chops dry with paper towel and season with 1/3 spice mix. Add salt and pepper to taste
  3. Add pork chops to pan and cook 3-5 minutes per side until nicely browned and cooked thoroughly
  4. Transfer to plate and set aside

Cooking the kale

  1. While pork is cooking, in a second large pan, heat a drizzle of cooking oil on medium-high
  2. Add 1/2 of the shallots and cook, stirring frequently for about 1 minute, until fragrant
  3. Add kale and half of the vinegar
  4. Stir frequently for 3 minutes, or until wilted and season with the remaining spice mix. Salt and pepper to taste

Making the gravy

  1. Using the same pan as the one you used to cook the pork, melt 1tbso of butter on medium
  2. Stir frequently adding flour slowly and cook for 1-2 minutes until golden brown
  3. Add the remaining shallots and cook for 1 minute, until fragrant
  4. Add the Worcestershire sauce and remaining vinegar, half the chives and 3/4 cup of water. Bring to a boil then reduce to a simmer 
  5. Cook until gravy thickens

Plate by placing mashed potatoes on half of plate, cut meat over mashed potatoes and kale next to the mashed potatoes. Drizzle the gravy over the meat, garnish with left over chives and enjoy!

Tomato-Coconut Zucchini & Carrot Curry With Chutney and Couscous

Tomato-Coconut Zucchini & Carrot Curry With Chutney and Couscous

Servings: 2 Preparation time: 10 minutes Cooking time: 25 mins Ingredients Carrots: 1 red, 1 white; 300g total Cilantro: 10g or 6 sprigs Onion: 1 Zucchini: 1 Apple: 1 Coconut milk: 165ml Tomato paste: 213ml Brown sugar: 5g Couscous: 100g with 1 cup of boiling water Curry […]