Chef Sidney Kan - Philiips Premium Collection All-In-One Multicooker HD2145 Cooking Workshop

       As a mother of 3, I always want to find the easiest way to cook for my little ones. Attended a very lovely yet relaxing workshop, with Chef Sidney Kan in Philips Premium Collection All-In-One Multicooker HD2145 Cooking Workshop at Samplings on the fourteenth, Berjaya Time Square. 

      Philips Premium Collection All-In-One Multicooker HD2145 is really such a babe! This babe can keep warm up to 12 hours, it's 6 litre and with 1000W power. It's the solution for us to have a healthy, yummy, easy-to-prepare meal, out of my busy schedules... Indeed, will be definitely making our life better with all the fantastic features:

Dual Control System: Accurately controls the temperature and reduce heating fluctuation by 50%, so, each ingredients are cooked just right for a high quality meals easily.
Multi Cook Programs: These additional programs allow to create more dishes and desserts, from steaming to baking and yogurt making.
Sensor Touch Control Panel: Easy to use, selecting the right button has never been easier.
Customised Cooking Program: Can save up to 3 customised cooking programs, to repeat your favourite dishes quickly.
Programmable Cooking Settings: Besides cooking time, you can also select the cooking pressure to achieve preferred texture and doneness.
Add Ingredients: Delicate ingredients can be added at later stage of pressure cook.
Sauce Thickening: Thicken sauce or soup for more intensified flavour at a touch of button.
Preset Timer / Keep Warm: 24 hours preset timer and automatic keep warm ensure meals are hot and ready just on time!

With the new Philips Premium Collection All-In-One Multicooker HD2145, a perfectly cooked meal ready up to 6 times faster! Amazing, isn't it?

      Chef Sidney Kan demonstrate how easy it is, to prepare 3 yummy dishes, with Philips Premium Collection All-In-One Multicooker HD2145:

Braised Beef and Tension
Ingredients :
1 kg beef (chunk) 
1 box of frozen tendon (defrost and wash cleaned) 
1/2 luo han gou 
1 inch ginger (sliced) 
5 pieces red dates 
1 bunch Thai coriander leaf 
3 tablespoons fish sauce 
2 tablespoons oyster sauce 
1 teaspoon whole black pepper 
1 teaspoon sesame oil 
1 tablespoon sesame seed paste 
5 whole garlic 
1 tablespoon beef seasoning powder 
500ml water 
2 tablespoons oil Spices 
1 tablespoon coriander powder 
1 tablespoon cummin powder 
1 tablespoon fennel powder 

Method :
1. Heat up the sauteed mode, add in the spice powder and toast till fragrant. 
2. Take it out once fragrant. Clean the pot and continue with saute mode. 
3. Add in oil and sesame oil heat till warm. Then add in the whole garlic, whole black pepper and ginger, fry till fragrant. Continue by adding in the tendon, fish sauce, oyster sauce, sesame seed paste, red dates, beef powder, Thai coriander leaf and water. 
4. Close the lid and set pressure to Manual mode 50KPT and 70kPa. Start pressuring. 
5. When KPT hit 30, press Add Ingredients mode. 
6. Wait till the pressure drop to zero and the ppc start alert by beeping, open the cover and add in the beef. 
7. Close the lid, lock it and the PPC will continue pressuring. 
8. Once the pressure hits zero and all the pressure released, the dish is ready to serve.

Yellow Kroeung Curry With Prokah

Ingredients : 
350gm stingray fish (washed and chunky chopped) 
200gm prawn (de-headed and cleaned) 
200gm squid (cleaned and cut coarsely) 
350gm clam (washed) 
100gm small whole potatoes(peeled and washed) 
A handful of Thai Basil leafs 
2 tablespoons prohak 
1/2 cup coconut milk 
1 tablespoon tamarind paste 
1 tablespoon palm sugar 
1/2 tablespoon oyster sauce 
2 kaffir lime leafs (cut thinly) 
1/2 cup water 

Ingredients for frying : 
3 tablespoons minced small onion 
1 tablespoon minced garlic 
2 tablespoons minced lemongrass 
1 tablespoon minced ginger 
1 tablespoon minced galanggal 
1 tablespoon minced fresh turmeric 

Method :
1. Set ppc to saute mode and change the time to 10mins. 
2. Once pot is hot add in oil. 
3. Add in the frying ingredients and prohak, saute till fragrant. Then add in water, oyster sauce, tamarind, palm sugar and potatoes. 
4. Close and lock the lid. 
5. Change setting to pressure, steam mode for 20KPT. 
6. When the time sets at 5KPT, hit the add in ingredients mode. (steam will slowly rush out batch by batch till pressure hit zero) 
7. PPC will alert, unlocked and open the lid follow by adding the sting ray, prawn, squid, clams and Thai basil leafs. 
8. Close the lid and the PPC will continue it's pressure steaming process. 
9. Once pressuring process completed and set to zero, open the lid set the switch on the sauce thickening mode and add in coconut milk. 
10. Once the sauce is done to your preference, switch it off and it is ready to serve.

     For those whom wonder what Prohak is... It is actually a crushed, salted and fermented fish paste (usually of mudfish) that is used in Cambodian cuisine as a seasoning or a condiment. 

Lemon Chicken 2.0

Ingredients : 
3 whole chicken leg (chunk and cleaned) 
1 inch ginger (sliced) 
1 bunch spring onion (cut length 1 inch) 
8 fresh dried hawthorn slice 
3 packets Hawthorne flake 1 lemon (sliced) 
1 tablespoon oyster sauce 
1 tablespoon fish sauce 
1 teaspoon sesame oil 
3 whole garlic (sliced) 
1 tablespoon palm sugar 
1 tomato (sliced) 
2 red bird eye chili (optional) 
1/2 teaspoon white pepper 
1 tablespoon Chinese cooking wine (optional) 
1 tablespoon corn flour 
1 tablespoon oil 

Method :

1. Mix chicken with corn flour. 
2. Select sauteed mode, set it for 10mins. 
3. Add in oil, garlic, ginger and sesame oil, fry till fragrant. 
4. Add in chicken, spring onion, tomato, hawthorn slice and flake. Then follow with fish sauce, oyster sauce, palm sugar and bird eye chili. Mix the content well. 
5. Close the lid and set pressure to steam mode 6KPT. 
6. Once pressure routine completed, open the lid. Use the sauce thickening mode to reduce the liquid content to the desire level. 
7. The chicken dish is now ready to serve.

     Besides the 3 dishes that Chef Sidney demonstrated, we actually can do pressure cook, slow cook and multi cook. There's 18 times safety protection.

Floating Valve: If  there's pressure inside, the lid can't be open

Pressure Valve: Auto-pressure release mechanism activated once cooking is done or when pressure exceeds 90kPa.

Safely Valve: When there's no food inside and user triggers heating, the product will automatically stop heating when the temperature is too high.

For more information, kindly visit http://www.philips.com.my