Healthy Eating, Healthy Living Roadshow was from 2nd to 7th October 2018 at IPC Shopping Centre for friends and family to participate in fun and exciting activities.
I wasn’t there just for the fun and games but to also learn about the wonders of cooking with PHILIPS Premium All-In-One Multi Cooker as we were told that Chef Sidney Kan will be preparing 6 dishes within an hour! That sounds almost too good to be true but he has proved the crowds wrong.
Here are the 6 dishes Chef Sidney has prepared along with the recipes and steps:
1. Beancurd Soup ‘Tou Foo Kang’
Ingredients
- 1 liter of Chicken/Vegetable Soup (can be freshly prepared with PPC in advance)
- 1 bowl of Fresh Bean Curd (freshly made with PPC)
- 5 pieces of Crab Sticks (cut into cubes)
- 20 gram Shimeji Mushrooms
- 100 gram Peeled Prawns (chopped into pieces)
- 100 gram Squid (cleaned and sliced)
- 1 pack of Gingko Nuts
- 10 pieces Goji Berries
- 1 can of Sweet Kernel Corn
- 1 tablespoon of Corn Flour
- 2 tablespoon of Water
Method
- Heat up Chicken/Vegetable stock with Saute Mode.
- Mix corn flour with water then set aside.
- Add in all the ingredients into the stock and cook for 3 minutes.
(Only put crab sticks into the cooker once its almost ready) - Before serving warm, pour corn flour mixture into the cooker to thicken the soup.
2. Steamed Tofu Egg with Century Egg and Salted Egg Yolk
Ingredients
- 2 nos Century Eggs (diced)
- 3 nos Salted Egg Yolk (diced)
- 1 bowl of semi-firm bean curd (freshly made with PPC)
- 4 nos Grade AA Eggs
- 1 1/2 tablespoons of Soy Sauce
- 1/2 tablespoon of Oyster Sauce
- 1/2 teaspoon of Sesame Oil
- White Ground Pepper, Sesame Seeds, Coriander and Spring Onions for garnishing.
- 1 sheet of Aluminium Foil
Method
- Cracks and beats eggs in a bowl with a dash of Oyster Sauce.
- Pour the bean-curd into steaming tray followed by the egg mixture.
- Place diced century eggs and salted egg yolks on top of the mixture.
- Cover the steaming tray with aluminium foil to prevent moisture slipping into the dish during steaming.
- Pour 1/2 cup of water into the cooker and place the rack/stand followed by the steaming tray.
- Close the lid, set to Steam Mode with Keep Pressure Time (KPT) of 10 minutes.
- Once its cooked and ready, take the steaming tray out and garnish and top it with Soy Sauce, White Ground Pepper then garnish with Sesame Seeds, Chopped Coriander Leaves and Spring Onion.
3. Portugese Chicken ‘Ayam Masak cara Portugis’
(Chef Sidney’s Mum Recipe)
Ingredients
- 2 cloves of Garlic
- 1 Whole Onion (Sliced)
- 2 pieces of Star Anise
- 1 piece of Cinnamon Stick (an inch long)
- 1 can of Green Peas (drained)
- 2 Potatoes (peeled and diced)
- 1/2 Sakura Chicken (chopped)
- 1 tablespoon of Oyster Sauce
- 1 tablespoon of Dark Soy Sauce
- 1 teaspoon of Sesame Oil
- 1 Tablespoon of Oil
- 200ml of Chicken Stock
- A pinch of Salt for taste
Method
- Set cooker to bake function.
- Add oil and sesame oil into the cooker.
- Once the oil has heated up, add the onions, garlic, star anise and cinnamon stick. Fry until fragrant.
- Add potatoes and Sakura Chicken into the cooker, fry them for a few minutes.
- Lastly, add green peas, oyster sauce, dark soy sauce, salt and chicken stock.
- Reset the cooker, pre-set to Chicken at Keep Pressure Time (KPT) of 25 minutes.
4. Galangal Chicken
Ingredients
- 1/2 Chicken (chopped into 6 pieces)
- 1 piece of Dried Cuttlefish (grilled and washed)
- 4 Slices of Galangal
- 3 Small Onions (sliced)
- 5 cloves of Garlic
- 3 slices of Ginger
- 3 tablespoons of Dark Soy Sauce
- 1 tablespoon of Oyster Sauce
- 3 tablespoons of Thai Palm Sugar
- Oil
Method
- Heat up cooker with Saute Mode.
- Add some oil followed by the garlic, small onions, galangal and ginger.
- Once fragrant, add chicken and sauteed till exterior is cooked.
- Add oyster sauce and dark sauce then stir till ingredients are coated.
- Add palm sugar.
- Close the lid, set Steam Mode with Keep Pressure Time (KPT) of 8 minutes.
5. Steamed Chicken with Preserved Vegetable ‘Cha Choi’
Ingredients
- 800 gram Boneless Whole Chicken Leg or Breast
(washed and diced to your preference) - 1 packet of Ready-to-Eat Preserved Vegetable ‘ Cha Choi’
- 1 inch sliced Ginger (peeled)
- 1 tablespoon of Sesame Oil
- 1 1/2 tablespoons of Oyster Sauce
- 1 teaspoon of Premium Soy Sauce
- 1 tablespoon of Corn Flour
- Salt and White Ground Pepper for taste
Method
- Marinate the chicken with a bit of salt, oyster sauce, soy sauce, ginger, white pepper and set aside for few hours.
- Coat the mixture with corn flour then add preserved vegetable.
- Pour mixture into steaming tray.
- Add 1/2 cup of water into the cooker.
- Place the rack/stand in the cooker followed by the steaming tray.
- Close the lid and set to Steam Mode with Keep Pressure Time (KPT) of 12 Minutes.
6. Colourful Vegetable with Mushroom Stems
Ingredients
- 20 pieces of Dried Shiitake Mushroom Stems
- 5 strings of Long Beans (cut 1 cm long)
- 1 Carrot (peeled and diced)
- 8 Small Korean King Mushrooms (diced)
- 1 Quarter of Red Pepper (diced)
- 1 Quarter of Green Pepper (diced)
- 1 Quarter of Yellow Pepper (diced)
- 1/2 can of Sweet Kernel Corn
- 5 cloves of Garlic (cut to half)
- 2 tablespoons of Oyster/Vegetable Sauce
- 1 tablespoon of Soy Sauce
- A pinch of Salt and Pepper for seasoning
- 2 teaspoons of Oil
- Water
Method
- Soak the shiitake mushroom stems in hot water for at least 3 hours.
- Followed by Steam Mode with Keep Pressure Time (KPT) of 30 Minutes with a cup of water, 1 tablespoon oyster sauce and oil. Once cooked leave it to cool.
- Dice the shiitake stems.
- Heat the pot using Saute Mode then add oil.
- Once heated, add garlic and shiitake stems into the cooker.
- Sauteed till fragrant.
- Add the rest of the ingredients and give it a light saute for 3 – 4 minutes.
- Add oyster/vegetable sauce, salt and soy sauce.
For more recipes and upcoming cooking demos, you should join Chef Sidney’s group on Facebook by clicking here! To read more about the amazing PHILIPS Premium All-In-One Multi Cooker, click here!
Ciao!
Eudaimonia (n.) 