Philips Healthy Eating, Healthy Living Roadshow with Chef Sidney

Philips Healthy Eating, Healthy Living Roadshow,
At IPC Shopping Centre...

Attended Know all about cooking with...
The Philips Premium All-In-One Multicooker HD2145 Workshop
With the famous Chef Sidney Kan...

Chef Sidney prepared 6 dishes,
With Philips Pressure Cooker (ppc)...

Sharing the menu of the 6 dishes:

Galangal Chicken

Ingredients

1/2 whole chicken (cut into 6 pcs)

1 pcs dried cuttlefish (grilled and washed)

4 slices galangal

3 small onion (sliced)

5 clove garlic

3 slices ginger

3 tablespoon dark soy sauce

1 tablespoon oyster sauce

3 tablespoon Thai palm sugar

Oil

Method

Heat up the ppc using sauteed mode.

Add in oil follow with garlic, small onion, galangal and ginger.

Once fragrant add in chicken. Sauteed till outer cooked.

Add in oyster sauce and dark sauce. Stir it till coat.

Add in palm sugar.

Close the cover, set pressure steam mode to 8KPT.

Serve warm with rice

Steamed Chicken with Preserved Vegetable 'Cha Choi'
Ingredients
800 gm boneless whole chicken leg or chicken breast (washed and chunk it to your liking size)
1 packet ready to eat preserved vegetable ' Cha choi'
1 inc sliced match ginger (skin peel)
1 tablespoon sesame oil
1 1/2 tablespoon oyster sauce
1 teaspoon premium soy sauce
1 tablespoon corn flour
Salt and white 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.
After that coat the mixture in corn flour then add in preserved vegetable.
Pour the mixture into the steaming tray.
Add 1/2 cup of water into the ppc pot.
Place the steaming stand then the steaming tray.
Close the ppc cover. Set to pressure steam mode with 12KPT with valve close.
Once done serve warm with white rice

Portuguese Chicken 'Ayam Masak cara Belanda'

Ingredients
2 cloves Garlic
1 whole Onion (Sliced)
2 pcs Anise Star
1 pcs Cinnamon Stick (an inch long)
1 can Green Pea (drain the water)
2 pcs Potatoes (skin peel and chunk)
1/2 Whole Sakura Chicken (chopped)
1 Tablespoon Oyster Sauce
1 Tablespoon Dark Soya Sauce
1 teaspoon Sesame Oil
1 Tablespoon Oil
200 ml Chicken Stock
a pinch of salt for taste

Method
Switch on the Philips Pressure Cooker and set it to bake function.
Add in the oil and sesame oil into the inner pot.
Once the oil is heated up, add in the onion, garlic, anise star and cinnamon. Fry till fragrant.
Then add in the potatoes and Sakura chicken, fry them for a few minutes.
Add in the green pea, oyster sauce, dark soy sauce, salt and chicken stock.
Reset the Pressure Cooker, pre-set to Chicken at KPT 25 mins

 

Colourful Vegetable with Mushroom Steams
Ingredients
20 pcs dried shiitake mushroom steams
5 strings long beans(cut to 1 cm long)
1 carrot (peek and diced)
8 small Korean king mushroom (diced)
a quarter red pepper (diced)
a quarter green pepper (diced)
a quarter yellow pepper (diced)
half can sweetcorn
5 clove garlic ( cut to half)
2 tablespoon oyster/vegetable sauce
1 tablespoon first layer soy sauce
pinch of salt and pepper for seasoning
2 teaspoon oil
Water

Method
Soak the shiitake mushroom steam with hot water for at least 3 hours.
Follow pressure steam for 30KPT with a cup of water, 1 tablespoon oyster sauce and oil. Once cooked leave it to cool.
Diced up the shiitake steams.
Heat the pot with the saute mode and add in oil.
Once heated, add garlic and shiitake steams.
Sauteed till fragrant.
Add in the rest of the ingredients and give it a light saute for 3-4 mins.
Add in oyster/vegetable sauce, salt and soy sauce.
Scoop up and serve warm on the plate.

Bean curd Soup 'Tou Foo Kang'

Ingredients
1 litre Chicken/Vegetable Soup (can be freshly prepared by PPC in advance)
A bowl of fresh bean curd (freshly made by PPC)
5 pcs crab sticks (cut into cubes)
20 gm Shimeji mushroom
100 gm peeled prawn (cut into pieces)
100 gm squid (cleaned and sliced)
1 pack gingko nuts
10 pcs goji berries
1 tablespoon corn flour
2 tablespoon water

Method
Heat up chicken/vegetable stock with saute mode
Mix corn flour and water, set aside.
Add in all the ingredients into the stock and cook for 3 mins.
Before serve warm add in corn flour liquid to thicken the soup.

Steamed Tofu Egg with Century Egg and Salted Egg Yolk

Ingredients
2 century eggs (peel and quarter)
3 salted egg yolk (quarter)
1 bowl semi hard bean curd ( PPC made in advance)
4 eggs grade AA
1 1/2 tablespoon first layer soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon sesame oil
white pepper, sesame seed, coriander and spring onion for garnishing.
Aluminium fold

Method
Crack the eggs, add in oyster sauce and beat it up.
Pour the bean curd onto the steaming tray and follow with the egg liquid.
Place century egg s and salted egg yolk on top.
Cover the steam tray with aluminium foil to prevent moisture sip into the dish during steaming.
Put 1/2 cup water into the pot. Then place the seater follow with the steaming tray.
Close the ppc cover, set to steam mode at keep pressure steam of 10 mins.
Once pressure cook complete, take the steaming tray out, garnish it with the remainder soy sauce, white pepper and garnish with sesame seed chopped coriander leaf and spring onion.
Serve warm.

Thanks Philips and Chef Sidney,

For the wonderful cooking workshop!~

Guess what!~

Philips is launching their Air Fryer XXL as well..

Hop over to Philips Home Living's facebook page for more information..