As I'm getting up-to-speed in my new role at the workplace, my schedule is getting busier than ever....so cooking stew is definitely a must as it's a great full-course meal when serve with rice or bread. And the best part of all....you can keep the stew overnight and reheat whenever you want to eat it. Remember....all stew "ages" well!...LOL!

This is a hearty and semi-traditional Irish Lamb Stew that is super satisfying, filled with tender meat and vegetables, this is just the thing for a cold rainy night.

PS: you know it is not going to be 100% traditional as I'm not an Irish..haha!

Truly an epitome of comfort food!

Irish Lamb Stew

700gm Lamb Cubes 

2 medium Onion (chopped)

3 cloves Garlic (chopped)

2 tbsp Flour

1 can Guinness Stout (320ml)

1 cup Beef Stock

3/4 tsp Dried Rosemary

3/4 tsp Dried Thyme

1/2 tsp Ground Black Pepper

1 Bay Leaf

2 large Carrot (chopped)

4 small Potato (chopped)

Handful of Fresh Parsley (chopped, and a little more for garnish)

Salt

Directions:

• Turn on the Philips Pressure Cooker and select Bake mode for Chicken.
• Add a little oil in the inner pot and brown the lamb cubes.
  
• Add chopped onions and saute until tender.
  
• Then add chopped garlic then sprinkle the flour and stir well.
   
  
• Pour in the Guinness Stout and beef stock. Then add rosemary, thyme, black pepper and bay leaf, and stir well.
   
   
   
   
  
• Let it boil and simmer for about 10 minutes without the lid.
• Add chopped carrots, potatoes and parsley. Add salt to taste if needed.
   
  
• Switch the Philips Pressure Cooker to Beef /Mutton mode with KPT (Keeping Pressure Time) of 59 minutes. Secure the lid and position the valve to Seal. 
  
• If the stew is too watery, switch to Bake mode with Chicken and let it simmer until it reaches the consistency you prefer. You may also add some flour (flour diluted with a little water) to thicken the stew. 
  
• Garnish with some fresh parsley and serve with rice or bread.
   
    
  

Adapted from Kev Le Rat

November was indeed a very busy month for us because it was a month filled with many holidays, parties and travelling.
We drove up north to Betong, Thailand so we can experience some Thai during Diwali holidays,

 

 

It was an awesome trip with lots of Thai food and Thai shopping..LOL! Stay up to date on my "Live" status update on The Almost Famous Mom Facebook page.

Now let me share with you one of the latest recipe....Copycat Tony Roma's Chicken Soup. Tony Roma's happen to be one my favorite restaurant because they served awesome food especially "the ribs"..yum! I fell in love with the TR's Chicken Soup and decided to re-create this clear chicken soup at home with the help of my super Philips Pressure Cooker.

Here in Malaysia, we are getting lots of rain and storm lately...so what can be better when you are at home on a rainy day enjoying a bowl of warm chicken soup? Let's not tempt you any further but to share this quick and easy recipe with you!

Copycat Tony Roma's Chicken Soup

500gm Chicken (de-skinned and blanched)

1 large Yellow Onion (peeled and chopped)

1 medium Red Onion (peeled and chopped)

1-2 medium Carrot (peeled and chopped)

2-3 stalks Celery (chopped)

3 cloves Garlic (peeled and chopped)

1 Bay Leaf

1/2 tsp Freshly Ground Black Pepper

3 1/2 cups Water

Salt 

A dash of Ground Cumin (optional)

Directions:

• Prepare the ingredients and select Bake mode for Chicken on Philips Pressure Cooker . 
   
  
• Place chicken, onions and garlic into the pot and let it cook until the chicken is lightly browned (about 3-5 minutes). 
  
• Then add the remaining ingredients and stir well.
   
  
• Close the lid securely and position the valve to Seal.
• Reset the Philips Pressure Cooker to Soup mode with KPT (Keeping Pressure Time) of 30 minutes.
   
   
   
   
  

Moin moin is one my favorite African food (Nigeria to be specific!). This is a traditional Nigerian food made from a blend of washed and peeled black eyed beans, onions and red bell peppers.

This dish is loaded with protein and it goes will with curry or simply eat it alone. Moin moin is always garnish with some surprise ingredient such as egg, sardines (deboned) or corned beef, these surprises are usually hidden in the center of moin moin.

Again, this is my very first time attempt to cook African food and I'm really pleased with the yummy outcome!

The process of making moin-moin is very tedious, tiring and time consuming (no joke!). The part that I almost surrender is the peeling (dehulling) of beans. So be prepared for a war in your kitchen..LOL!

Of course it is all worth it because I have been craving for a good and delicious moin moin.....what's best when it is homemade!

Moin Moin (Steamed Bean Cake)

350gm Black Eyed Beans
1 pc Red Bell Pepper (chopped)
1 large Red Onion (chopped)
2 tbsp Tomato Puree
4 tbsp Dried Shrimp (blended)
2 pcs Stock Cubes (I used Chicken Stock cubes)
1 tbsp Vegetable Oil
Water
Salt

Garnish:
Hard-Boiled Eggs (I used 6 eggs)

Directions;

• Wash and soak bean in water for about 2 hours or longer (overnight) then remove the bean by rubbing together for the bean shell to come off. Discard the shell and rinse well. (Tips: In reality, this is not an easy way so I cheated by blending the soaked beans)
   
   
   
  
• After all the bean rubbing, add the peeled beans into the blender together with the chopped onion, bell pepper, dried shrimp, stock cubes and tomato puree. Do it in small portion (repeat few times) so all ingredients can be blended until it reaches smooth consistency. (Tips: Add a little water to help blender to work better) 
   
  
• Pour the blended mixture into a large bowl and stir in vegetable oil and add salt to taste. If the mixture is too thick then add a little water. 
  
• Lightly grease the pan (I used foil container) with some oil. 
  
• Pour the bean mixture into the greased pan and add in the egg. Seal the pan with foil. (Tips: Submerge the egg in the bean mixture) 
  
• Turn on the Philips Pressure Cooker and insert the steaming stand then add water until it reaches the steaming stand. Place the sealed pan on the steaming stand. 
  
• Close the lid then turn the valve to Seal position. Select Steam/Stew mode and adjust the KPT (Keeping Pressure Time) to 40 minutes. (Tips: To know if the moin moin is cooked, run a knife through moin moin and if it comes out clean then it is ready to eat!)
   
   

Adapted from Nigerian Food TV

Good Morning!

Today will be a busy day for me as we are celebrating my little niece's fullmoon.....Yay! Party Time!

So today I'm up to quick and easy meal (and preferably mess-free cooking) and I decided to cook something quick and delicious for my darling son's breakfast with the help of my super Philips Pressure Cooker!

Everything gets done in just one pot.

Pumpkin & Broccoli Porridge is a complete and wholesome meal for the little ones as this porridge is packed with many nutrients and most importantly it is going to be delicious. I have added Ikan Bilis Powder, Dried Scallops, Dried Conch, Pumpkin, Broccoli and onion to this porridge yummy for the little ones to enjoy.

PS: This is the improvised version of Hearty Vegetable Porridge with Pumpkin, Broccoli, Carrot and Onion

Pumpking & Broccoli Porridge

200gm Pumpkin
150gm Broccoli
20gm Dried Scallops & Conch
1 medium Onion (I used Red Onion) 
2 tbsp Homemade Ikan Bilis Powder
2/3 cup Wholegrain Rice (pre-soaked and pre-frozen)
2 cups Water

Sesame Oil (for sauteing)

Directions:

• Cut pumpkin, broccoli and onion to your prefer size (Tips: smaller and thinner chunks for babies and toddlers). 
   
  
• Turn on the Philips Pressure Cooker and set to Chop mode. While the pan is heating up, pour in some Sesame oil. 
  
• Add onion and let it saute for 2-3 minutes until softened. Then add pumpkin and broccoli.
   
   
  
• Add the ikan bilis powder, dried scallops and dried conch and continue to saute for another minute. 
  
• Then add in the rice and water.
• Close the lid securely and position the valve to Seal position. 
• Turn off the Chop mode. Switch it to Porridge mode and adjust the Keeping Pressure Time (KPT) to 20 minutes, press and hold on the Start button to activate cooking.