Stew Chicken Feet with Mushroom

By Uncle Buffalo
on May 22, 2017

Stew Chicken Feet with Mushroom

Ingredients:

A
Fried chicken feet 16
Shitake mushroom 6
Dried chilli 4
Star Anise 1
Cinnamon stick 1
Garlic (Diced) 6 cloves 
Ginger 2 slices
B
Water 400 ml
Oyster sauce 2 tbsp
Rock sugar 4 (small pcs)
Dark soy sauce 1 tbsp
Chinese wine 1 tbsp

 

Method:

1. Put all the ingredients and seasoning into the 8 L pressure cooker and replace the lid.

2. Use “Stir fry” function (280 °C) to heat up.

3. When the pressure release valve starts to shake and release sounds, turn the fire to lower temperature (120 °C), cook for 15 minutes.

4. Replace the lid when the red release button lowered down.

Carrot sweet corn with pork in soup

By Uncle Buffalo
on May 22, 2017

Carrot sweet corn with pork in soup

Ingredients:

A
Pork Ribs 1 Kg
Carrot 2
Sweet corn 2
Dried Persimmon 2
Dried tangerine peel 1pc
water 2Litre
B
Table salt 1 tbsp

 

Method:

1. Peel carrot,wash and cut into serving pieces.

2. Wash sweet corn and persimmon,soak and clean dried tangerine peel

3. Wash pork ribs,scald and rinse well.

4. Place all ingredients"A" into 8L pressure cooker. Set temperature to 2000watts(high),boil until it beeps, reduce to 1000 watt(Low) for 20 mins

5. Add salt before serve.

Herbal Mutton Soup

By Uncle Buffalo
on May 22, 2017

Herbal Mutton Soup

Ingredients  :

A
Mutton pieces
600 g
Water
500 ml
B
Dang Gui
3 pcs
Red dates
10 pcs
Goji berries
1 tbsp
Bei Qi
3 pcs
Cheng Pi
 1 pc
Ginger slices
3 pcs
C
Rice wine
2 tbsp
Salt
1 tsp  

 

Method:
1. Cut mutton into pieces, blanch in boiling water, drain and rinse well.

2. Put in mutton and ingredients B, 500 ml water into Pressure Cooker and close lid, bring to boil.

3. Keep on high heat until the pressure regulator indicator turns green. Now reduce your heat to low/medium so that the pressure indicator stays at the green level. If the indicator is red, you need to reduce your heat further.

4. Cook at this temperature for 20 minutes.

5. After 20 minutes, turn off your heat.

6. Wait until the pressure indicator has dropped down completely before opening the lid.

7. Add in Rice Wine and salt to taste.

Stew Chicken Wings

By Uncle Buffalo
on May 22, 2017

Stew Chicken Wings

Ingredients : 
A
Chicken wings
1 kg
Light soy sauce
B 2 tbsp
B
Dark soy sauce
1 tbsp
Light soy sauce
2 tbsp
Rock sugar
1 tbsp
Liquorice
3 pcs 
Star anise
Peppercorns
1 tsp
Water
2 cups
Salt
1⁄2 tsp

Method:
1. Wash and rinse chicken wings.

2. Put all ingredients B and chicken wings into pressure cooker, close the lid and bring to boil.

3. When the pressure has built up, reduce heat and continue cooking for 5 minutes.

4. Remove the lid when the safety valve (pressure indicator valve) is completely down, and serve hot.

Ginger Vinegar Pork Trotters

By Uncle Buffalo
on April 20, 2017

Ginger Vinegar Pork Trotters

Ingredients:

Pork trotters 1 kg
Ginger 100 g
Sweet vinegar 600 ml
Black rice vinegar 150 ml
Sweet rice wine 250 ml

 

Method:

1. Clean and blanch the pork trotters, drain well and set aside.

2. Put all the ingredients into the 8 L pressure cooker and cover with lid.

3. Use “Steamboat” function (2000 W) to heat up.

4. When the pressure regulator valve starts to shake and make hissing sound, turn to medium heat (1000 W), set time as 12 minutes.

5. Remove the lid when the safety valve (pressure indicator valve) is completely down. Mix well and serve hot.

Chicken and Vege Hot Pot

By Uncle Buffalo
on April 20, 2017

Chicken and Vege Hot Pot

Ingredients:

A  Chicken drumsticks 1 kg
Oil 2 tbsp
Chopped garlic 1 tbsp
Chopped onion 1
Celery (sectioned) 2 stalks
Carrots (sectioned) 2
Dried mushroom (soaked/sliced) 3
Potatoes (cut into chunks) 3
Tomatoes (cut into chunks) 2
Diced tomato 1 can
Water/chicken stock 200 ml
Mixed herbs 2 tbsp
B Chopped parsley/coriander 2 tbsp
Corn kernels 1 cup
Frozen green beans (thawed) 1 cup
Salt 1 tsp
Pepper Dash of

 

Method:

1. Heat oil in pressure cooker and sauté the garlic for 10 seconds. Add in drumstick and all ingredients A, stir fry to mix well.

2. Lock the lid in place, over high heat bring to high pressure, adjust heat to low (maintain the pressure) and cook for 6 minutes, remove from heat, let the pressure valve drop automatically.

3. Remove the lid, stir in parsley, corn kernels, green beans, salt and pepper, cook again over medium heat for 2 minutes serve hot.

Braised Lamb served with Japanese Udon

By Uncle Buffalo
on April 20, 2017

Braised Lamb served with Japanese Udon

Ingredients:

Mustard Plant (sliced)  700 g
Lamb (cubed)  700 g
Onion (wedged)  100 g
Chilli powder  130 g
Dried chilli  15 g
Tamarind (sliced)  80 g
Spring onion (sliced, garnish)  70 g
Chicken stock powder  1 tbsp
Sesame oil  3 tbsp
Chilli sauce  2 tbsp
Ketchup sauce  5 tbsp
Japanese udon  10 portions
Water  2500 ml
Sugar  Adequate

 

Method:

1. Soak the tamarind and dried chilli in hot water and drain. Set aside

2. Heat oil in the pressure cooker at temperature 220 °C, sauté dried chilli, onion and chilli powder till fragrant then add in lamb cubes and mix well.

3. Pour in water, followed by mustard plant & tamarind. Cook at 280 °C till the pressure build up and sounds released. Then, reduce the temperature to 200 °C for 30 minutes.

4. After the red pressure indicator descended, re-boil and add in chilli sauce, tomato ketchup, sugar and chicken powder. Stir well.

5. Serve with Japanese udon and garnish with spring onion.

 

Braised Spice Duck

By Buffalo Cookware
on April 20, 2017

Braised Spice Duck

Ingredients:

 A
Duck (chopped into pieces) 1⁄2 (~1.5 kg)
Cooking oil 2 tbsp
B (pounded)
Shallots (peeled) 100 g
Garlic (peeled) 100 g
Dried chillies (soaked) 6
slices Galangal 5
C
Cinnamon stick 1
Star anise 2
Fermented soy bean paste 1 tbsp
Five spice powder 1⁄2 tbsp
Coriander powder 1 tbsp
D
Salt 1/2 tbsp
Sugar 1 tbsp
Oyster sauce 1 tbsp
Light soy sauce 2 tbsp
Pepper 1 tbsp
Water 500 ml

 

Method:

1. Heat up oil in the 8L Pressure Cooker, sauté all pounded spices B until fragrant, add in ingredients C and continue to stir fry until aromatic.

2. Put in duck and stir fry until well mixed. Add in seasoning D and bring to boil.

3. Cover the Pressure Cooker with its lid, use 2000 W to heat up, when the pressure release valve starts to shake and make hissing sound, reduce to 1000 W, cook for 15 minutes.

4. Open the lid when the safety valve (pressure indicator valve) is completely down and ready to serve.

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