Xing Zhou Mi Fen (Singapore Noodles)

200 gr dry rice stick noodles about 7 oz
2 large eggs
200 gr boneless skinless chicken meat dark or white meats
3 Tbsp cooking oil divided

VEGETABLES:
2 cups mung bean sprouts
5 -6 pieces of napa cabbage cut into thin strips

AROMATICS:
1/2 large onion peeled and finely chopped

SEASONINGS:
2 Tbsp Indian curry powder You can use 1 Tbsp, but I like it with 2 Tbsp
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp sugar
1 Tbsp Shaoxing wine
Salt to taste

Soak the dry rice noodle in hot water for 5 minutes until soft. Drain off water and then refresh with cold water.

Preheat a large wok or skillet until really hot. Add 1 Tbsp of cooking oil. Swirl the oil to cover the base and sides. Crack in the eggs and do not stir for about 5 seconds and then stir to scramble the eggs into pieces. Dish out. Wipe the wok clean if necessary.

Bring it back up to heat, add the rest of the cooking oil. Add onion and stir fry for about 1 minute. Add the chicken pieces and stir fry for about 1 minutes. Add napa cabbage and stir fry for another minute. Add the soaked rice noodle follow by seasonings. Stir to make sure the seasonings are coating the noodles evenly. Add salt to your taste if needed. Serve immediately.

Lort Cha (Cambodian Pork and Pin Noodles)

INGREDIENTS:
800 gr short rice noodle (banh bot loc) or known as rice pin noodles
8 oz pork tenderloin thinly sliced
2/3 cups hot water divided
2 large eggs
3 Tbsp cooking oil

MARINATE FOR MEAT:
1 tsp cornstarch
1 Tbsp oyster sauce
1 Tbsp fish sauce

AROMATICS:
2 cloves garlic finely minced
4 stalks green onion separate the white and green part

VEGETABLES:
2 cups sliced cabbage
2 cups fresh bean sprouts

SEASONINGS:
2 Tbsp oyster sauce
1 Tbsp dark soy sauce
1 Tbsp fish sauce
1 tsp sugar

MARINATE PORK AND GET THINGS READY:
Place the pork slices in a mixing bowl. Add the marinade ingredients and mix with your clean hands. Cover and marinate at room temperature for about 15 minutes while you prepare other things.

Mix all the seasonings ingredients together in a bowl and set aside. Preheat a large wok or skillet that has a lid over high heat.

Separate the green onions into green and white part. Cut them into 3-inch pieces. Set aside.

COOK THE PORK FIRST:
When the wok/skillet is really hot. Add 1 Tbsp of cooking oil. Swirl the wok/skillet to make sure it covers the sides of the wok/skillet. Add the pork slices and let them cook undisturbed for about 1 minute and then flip to the other side and let them cook for another minute. Cook until you no longer see pink color and the pork is cooked through. Dish out to a plate.

COOK THE VEGGIES NEXT:
Scrape the bottom of the wok/skillet to remove anything that got stuck on the wok/skillet. Add another 1 Tbsp of oil. Add the garlic and the white part of green onion and stir fry for about 30 seconds.

Add the cabbage and stir fry to mix everything. Add about 1/3 cup of hot water. It will sizzle. Close the lid. We are going to steam the cabbage for a bit to soften them. Uncover after about 1 minute. Continue to stir fry until most liquid has evaporated.

Push the cabbage to the sides of the wok/skillet. Crack 2 eggs on the middle of the wok/skillet. Let them cook undisturbed for about 30 seconds and then scramble the yolks and continue to stir fry.

ADD NOODLES:
Add the short rice noodles followed by seasonings. Stir to make sure the sauce coats the noodles. The noodles may still hard and stick together, no worries. Once the noodles has started to pick up the color from the seasonings, drizzle in another 1/3 cup hot water. Cover with the lid for about 1 minute. This will soften the noodles.

Uncover the lid. Add the pork slices back followed by bean sprouts and green parts of the green onion. Turn off the heat and continue to stir fry to mix everything over residual heat. The bean sprouts are still crunchy but don’t taste raw anymore.
Serve immediately.

Pressure Cooker Beef Rendang Padang (Indonesian Rendang)

INGREDIENTS:
3 lbs beef shank/chuck/rump see notes – cut into large chunks
150 gr unsweetened grated coconut
3 Tbsp coconut oil or regular cooking oil
500 ml coconut cream
1 Tbsp Tamarind paste mix with 2 Tbsp of water
2 large potatoes peeled and quartered

INGREDIENTS TO GRIND INTO PASTE:
5 cloves garlic peeled
5 shallots peeled
200 gr cayenne peppers
1/2 inch ginger root peeled
1- inch turmeric root peeled, or about 3 tsp ground turmeric powder
1 1/2 inches galangal root peeled, or 4 tsp of galangal powder
1/4 stalk fresh lemon grass

OTHER HERBS AND SPICES:
2 star anise
1/4 tsp ground cardamom
1/4 tsp ground cloves
1 tsp nutmeg powder
6 fresh kaffir lime leaves tear each leaf a bit to release flavor
4 fresh bay leaves

SEASONINGS:
1 tsp Salt
1 Tbsp coconut sugar of use brown sugar

ROAST THE GRATED UNSWEETENED COCONUT:
Toast the unsweetened grated coconut on a dry pan until it is golden brown and aromatic. Remove from the heat.

GRIND THE INGREDIENTS:
Use the “fat” part of the lemongrass and slice into rings. Place the rest of the ingredients to grind in a food processor and ground into a coarse paste.

COOK THE POTATOES (IF YOU CHOOSE TO INCLUDE POTATOES):
Peel and cut the potato into quarters. You can deep fry the potato or like what I did, I pat the potatoes dry and then toss with a bit of oil and cook in the air fryer at 350F for 15-20 minutes until golden brown and cooked through.

PRESSURE COOK THE BEEF FIRST:
Press saute on instant pot. When it’s hot, add coconut oil/cooking oil. Add the ground spices and stir fry until really fragrant, about 5 minutes. Add the rest of the herbs and spices. Use a wooden spatula to scrape the bottom of the pot if necessary.

Turn off the saute mode. Make sure nothing gets stuck at the bottom of the pot and you scrape with a wooden spatula if necessary. Add the meat, tamarind paste, seasonings and coconut cream (make sure it’s coconut cream and not coconut milk). Give it a stir. Cover the lid. Turn the steam release handle to SEAL. Press pressure cooker and high pressure. Set the timer for 30 minutes.

Once the timer is up, do a quick release by turning the steam release handle to venting. I usually loosely cover a cloth on top of the pressure valve so when the steam shoots out, it won’t be as “forceful”. Once the valve collapses all the way down, open the lid and remove the beef pieces onto a serving platter. Turn the saute mode on and stir in the grated coconut and continue to cook until the sauce reduces and thickened. Pour this on top of the beef pieces.

TRANSFER TO A LARGE POT:
Transfer the rest to a large pot and bring to a boil on the stove and then lower the heat to let it gently simmer until all liquid evaporated and you can see the oil separates from the coconut milk. It may take roughly about 1 hour or longer depending how much liquid is in the rendang. Be sure to scrape the bottom of the pot every now and then to prevent anything get burn during this process.

Add the fried potatoes in and stir to make sure the sauce is coating the potatoes too. Turn off the heat. The rendang tastes even better the day after.

IF YOU MAKE RENDANG ON STOVE-TOP WITHOUT PRESSURE COOKING THE BEEF FIRST:

Use a large pot that has a lid. Preheat your large pot. When it’s hot, add coconut oil/cooking oil. Add the ground spices and stir fry until really fragrant, about 5 minutes. Add the rest of the herbs and spices. Use a wooden spatula to scrape the bottom of the pot if necessary.

Add the meat, tamarind paste, seasonings, roasted grated coconut and coconut cream (make sure it’s coconut cream and not coconut milk). Give it a stir and bring to a boil then lower the heat to let it simmer. Cover with the lid and let the beef cook until they are soft and everything started to turn brownish. This may take about 1.5 to 2 hours.

You will start seeing oil separates from the coconut too. If the beef is tender, increase the heat to medium and let the rendang continue cooking until all the liquid evaporates leaving you with thick and dark brown rendang. This process may take another one hour, depending on how much liquid in your rendang.

Add the fried potatoes in there and stir to mix everything. You are done!

Pressure Cooker Nasi Tumpeng Mini (Indonesian Rice Cones)

INGREDIENTS:
3 cups jasmine rice or other long-grain rice
3 cups water see notes
1/2 cup coconut milk

HERBS:
3 Kaffir lime leaves tear the edges to release flavor
2 pandan leaves knotted
1 stalk lemongrass trim off woody top
3 bay leaf

SPICES:
3 tsp high-quality turmeric powder

SEASONING:
1 tsp salt

GARNISHES:

Slices of fresh cucumber
SHAPE THE RICE INTO CONE WITH ONE OF THESE:
Banana leaves Wipe clean with damp cloth
aluminum foil

NSTRUCTIONS:
Wash the rice in several changes of water until it runs clear. Drain with sieve to make sure all water is drained off.

COOKING IN RICE COOKER:
Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot of rice cooker. Stir to mix everything and cook on white rice setting.

COOKING IN INSTANT POT:
Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot or instant pot. Stir to mix everything. Close the lid. Set the steam release valve to seal. Press on “rice” setting. When it’s done cooking, wait 10 minutes before release pressure completely.

COOKING ON STOVE-TOP:
Place all the ingredients in a large pot. Stir to mix everything. Bring the liquid to a boil and then lower the heat to simmer. Cover with lid and let it cook for the next 20 minutes. Turn off the heat and let it rest for 5 minutes. Uncover the lid and fluff the rice. It should be soft and slightly cling to each other and that’s the way we want it so we can easily shape the rice into cone shapes.

MAKING CONES WITH BANANA LEAVES OR ALUMINUM FOIL:
Nothing new here other than you will be using banana leaves or several layers of aluminum foil to make a cone shape. Cut the banana leaves or foils into about 10-inch square and then shape it into a cone and secure with a tape or toothpick.

Cut another piece of 3-inch square and roll into a mini cone for topping on top of the rice cone. Secure with a tape.

ASSEMBLING:
Stuff the rice into the cone while they are still warm. Pack it down as much as you can so they are tight. Carefully place it on a platter and then gently release the banana leaf cone. Place the mini cone on top of the cone. Arrange all the entrees and side dishes around the rice.

Pressure Cooker Nasi Kuning (Indonesian Turmeric Rice)

INGREDIENTS:
2 cups jasmine rice
2 cups water see notes
1/2 cup coconut milk

SPICES:
1 tsp turmeric powder powder

HERBS:
1 fresh pandan leaves / screwpine leaves knotted together
1 stalk lemon grass bruised
2 bay leaves
2 kaffir lime leaves tear edges to release flavor

SEASONING:
1/2 tsp salt

Wash the rice in several changes of water until it runs clear. Drain with sieve to make sure all water is drained off.

COOKING ON STOVE-TOP:
Place all the ingredients in a large pot. Stir to mix everything. Bring the liquid to a boil and then lower the heat to simmer. Cover with lid and let it cook for the next 20 minutes. Turn off the heat and let it rest for 5 minutes. Uncover the lid and fluff the rice.

COOKING IN RICE COOKER:
Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot of rice cooker. Stir to mix everything and cook on white rice setting.

COOKING IN INSTANT POT:
Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot or instant pot. Stir to mix everything. Close the lid. Set the steam release valve to seal. Press on “rice” setting. When it’s done cooking, wait 10 minutes before release pressure completely.

Sambal Lalap Terasi

6 shallots peeled and thinly sliced
1/2 Tbsp shrimp paste
120 gr Cayenne pepper (cabe keriting), stems removed
4 Thai red chili optional, stems removed
1 large tomato quartered
1 tsp salt
2 Tbsp palm sugar or coconut sugar
Juice of 1 lime
3 Tbsp cooking oil

Preheat cooking oil over medium heat. Add shallots, shrimp paste, cayenne pepper, and Thai chili (if using) and stir fry until really fragrant, about 5 minutes.

Add tomatoes and cook until the tomatoes can be easily mashed. Remove from the heat and transfer to a food processor.

Add salt, sugar, and lime juice. Pulse a few times to give you that rustic-looking sambal or process further if you want the sambal smoother. Can be stored in refrigerator for up to 1 week.

Serve with grilled chicken, toss with rice, use in la

Pressure Cooker Turmeric Cauliflower Rice

1 medium head of cauliflower
1 Tbsp cooking oil
3 cloves garlic finely minced
1 large bell peppers seeded and sliced
1/2 cup sweet corn thawed if frozen
1/2 cup green peas thawed if frozen
1 cup leftover meat such as turkey, rotisserie chicken, ham, sausage
1 tsp turmeric powder

SEASONINGS:
Salt to taste
1/2 tsp sugar

GARNISHES:
Chopped roasted unsalted peanuts
1 stalk green onion finely chopped
1 small bunch fresh cilantro leaves finely chopped

PREPARING THE CAULIFLOWER:
Wash the cauliflower head and then pat dry. It is important to pat it dry so when you stir fry they won’t be “wet” and soupy. Remove the bottom part of the cauliflower and then cut it in half. You may use a grater (coarse part) to shred the cauliflower. I use a food processor to pulse it into a grain consistency, by cutting into large florets first and then pulse them in food processor.

COOKING WITH INSTANT POT:
Press saute button and wait until it says “HOT”. Add oil and then swirl to coat the bottom of the pot. Add garlic and stir-fry for 10 seconds. Add bell peppers and stir fry for another 1 minute. Add corn, peas, meat (if using) and saute for another 1 minute. Add cauliflower rice, and turmeric. Stir to mix everything. Cook until the cauliflower rice is soft but not mushy. Add seasonings. Remove from the heat.

COOKING WITH SKILLET/WOK:
Preheat your large skillet/wok. Add in cooking oil and swirl to coat the bottom of the skillet/wok. Add garlic and stir-fry for 10 seconds. Add bell peppers and stir fry for another 1 minute. Add corn, peas, meat (if using) and saute for another 1 minute. Add cauliflower rice, and turmeric. Stir to mix everything. Cook until the cauliflower rice is soft but not mushy. Add seasonings. Remove from the heat.

SERVING:
Garnish with chopped roasted peanuts, green onion, and cilantro leaves. Serve warm.

Pressure Cooker Mie Sop Ayam Medan (Indonesian Chicken Noodle Soup)

Rice noodles or bean thread noodles enough for 4 to 6 servings
3 lbs whole chicken
1/2 tsp salt
1/4 tsp pepper
2 Tbsp cooking oil
6 cups water
Salt to taste

GROUND INGREDIENTS:
5 cloves garlic (peeled and sliced)
4 shallots (peeled and thinly sliced)
8 candlenuts sub with macadamia nuts

SPICES AND HERBS:
3 Bay leaves
3 kaffir lime leaves (tear edges to release flavor)
2 stalks of Chinese celery save the leaves
5 cloves
1 medium cinnamon stick
1/4 tsp nutmeg

SERVE WITH:
2 cups mung bean sprouts (blanched)
3 hard-boiled eggs (cut into halves)
Fried shallots crisp
Fresh limes
Potato pancake
Lontong or ketupat

GREEN CHILI:
1/2 cup fresh Thai chili

If you are using rice noodles, cook them in boiling water for 2-3 minutes. If using bean thread noodles, soak the noodles until soft about 15 minutes. When ready to use, just briefly cook them in boiling water for 1 minute or less.

COOKING ON INSTANT POT:
Rub the chicken some salt and pepper all over. Pour 2 cups of water into the pot. Place the chicken on top of the trivet and carefully place inside the pot. Close the lid and turn the steam release handle to seal. Press pressure cook, high pressure and set the timer for 25 minutes. When the timer is done, wait for 5 minutes and then release pressure.

While the chicken is cooking, preheat 1 Tbsp of oil in a pan and saute the ground ingredients, spices, and herbs until fragrant, about 5 minutes or so.

Very carefully remove the chicken from instant pot and let it cool down for 10 minutes. Then cut the thighs, drumsticks, breast meat off. You are left with the carcass and wings. Put this back into instant pot. Add 6 cups of water along with the sauteed spices.

Cover the lid. Turn the steam release handle back to seal. Press pressure cooker, high pressure and set timer to 15 minutes. Release pressure immediately after the timer is up. Strain the stocks and discard the solid. Have a taste of the broth and season with salt to your taste.

Proceed to “If you choose to fry the chicken” if you want to, otherwise, shred the meat when it’s cool enough to handle.

COOKING ON STOVE-TOP:
Cut the chicken into large pieces such as thighs, drumsticks, etc. Place the chicken into the pot and add enough water to cover the chicken. Bring it to a boil and then remove from the heat. Carefully discard the water and rinse the chicken off with cold running water. Give the pot a good rinse as well.

Preheat the clean pot and then add 1 Tbsp of cooking oil, add the ground ingredients, and spices and herbs and saute until fragrant, about 5 minutes. Add chicken pieces and add water, enough to submerge the chicken. Bring to a boil and then lower the heat to let it simmer for the next 30 minutes or until the chicken pieces are cooked through.

When the chicken is cooked, carefully remove from the pot and place on a platter, when cool enough to handle, proceed to “If you choose to fry the chicken” if you want to, otherwise, shred the meat and discard the bones. Strain the soup and discard the rest of the vegetables. Season with salt to your taste.

IF YOU CHOOSE TO FRY THE CHICKEN:
Preheat about 1-inch of oil. Cut the chicken into large pieces and then fried the chicken briefly until golden brown. Shred the meat when it’s cool enough to handle.

MAKING GREEN CHILI:
Remove the stems from the chili. Bring a small pot of water to a boil. Boil the chili for about 10 minutes. Discard water and if you have mortar and pestle, coarsely ground it or use a food processor to do so.

SERVING:
When ready to serve, portion the noodle and lontong pieces into an individual serving bowl. Add chicken meat and mung bean sprouts. Ladle the soup over. Garnish with 1/2 of the hard-boiled eggs, perkedel, celery leaves, and fried shallots crisp. Squeeze 1/2 of the fresh lime juice over each bowl. Serve with perkedel and green chili on the side.

Pressure Cooker Soto Banjar (South Kalimantan Chicken Noodle Soup)

Rice noodles or bean thread noodles enough for 4 to 6 servings
3 lbs whole chicken
1/2 tsp salt
1/4 tsp pepper
2 Tbsp cooking oil
6 cups water
Salt to taste

GROUND INGREDIENTS:
5 cloves garlic (peeled and sliced)
4 shallots (peeled and thinly sliced)
8 candlenuts sub with macadamia nuts

SPICES AND HERBS:
3 Bay leaves
3 kaffir lime leaves (tear edges to release flavor)
2 stalks of Chinese celery save the leaves
5 cloves
1 medium cinnamon stick
1/4 tsp nutmeg

SERVE WITH:
2 cups mung bean sprouts (blanched)
3 hard-boiled eggs (cut into halves)
Fried shallots crisp
Fresh limes

GREEN CHILI:
1/2 cup fresh Thai chili

If you are using rice noodles, cook them in boiling water for 2-3 minutes. If using bean thread noodles, soak the noodles until soft about 15 minutes. When ready to use, just briefly cook them in boiling water for 1 minute or less .

COOKING ON INSTANT POT:
Rub the chicken some salt and pepper all over. Pour 2 cups of water into the pot. Place the chicken on top of the trivet and carefully place inside the pot. Close the lid and turn the steam release handle to seal. Press pressure cook, high pressure and set the timer for 25 minutes. When the timer is done, wait for 5 minutes and then release pressure
While the chicken is cooking, preheat 1 Tbsp of oil in a pan and saute the ground ingredients, spices, and herbs until fragrant, about 5 minutes or so.

Very carefully remove the chicken from instant pot and let it cool down for 10 minutes. Then cut the thighs, drumsticks, breast meat off. You are left with the carcass and wings. Put this back into instant pot. Add 6 cups of water along with the sauteed spices.

Cover the lid. Turn the steam release handle back to seal. Press pressure cooker, high pressure and set timer to 15 minutes. Release pressure immediately after the timer is up. Strain the stocks and discard the solid. Have a taste of the broth and season with salt to your taste.

Proceed to “If you choose to fry the chicken” if you want to, otherwise, shred the meat when it’s cool enough to handle.

COOKING ON STOVE-TOP:
Cut the chicken into large pieces such as thighs, drumsticks, etc. Place the chicken into the pot and add enough water to cover the chicken. Bring it to a boil and then remove from the heat. Carefully discard the water and rinse the chicken off with cold running water. Give the pot a good rinse as well.

Preheat the clean pot and then add 1 Tbsp of cooking oil, add the ground ingredients, and spices and herbs and saute until fragrant, about 5 minutes. Add chicken pieces and add water, enough to submerge the chicken. Bring to a boil and then lower the heat to let it simmer for the next 30 minutes or until the chicken pieces are cooked through.

When the chicken is cooked, carefully remove from the pot and place on a platter, when cool enough to handle, proceed to “If you choose to fry the chicken” if you want to, otherwise, shred the meat and discard the bones. Strain the soup and discard the rest of the vegetables. Season with salt to your taste.

IF YOU CHOOSE TO FRY THE CHICKEN:
Preheat about 1-inch of oil. Cut the chicken into large pieces and then fried the chicken briefly until golden brown. Shred the meat when it’s cool enough to handle.

MAKING GREEN CHILI:
Remove the stems from the chili. Bring a small pot of water to a boil. Boil the chili for about 10 minutes. Discard water and if you have mortar and pestle, coarsely ground it or use a food processor to do so.

SERVING:
When ready to serve, portion the noodle and lontong pieces into an individual serving bowl. Add chicken meat and mung bean sprouts. Ladle the soup over. Garnish with 1/2 of the hard-boiled eggs, perkedel, celery leaves, and fried shallots crisp. Squeeze 1/2 of the fresh lime juice over each bowl. Serve with perkedel and green chili on the side

Pressure Cooker Soto Ayam Bening (Indonesian Clear Chicken Noodle Soup)

INGREDIENTS:
300 gr bean thread noodles (soun)
2 Tbsp cooking oil
2 large tomatoes quartered

SOUP:
3 lbs skinless bone-in chicken thighs or drumsticks
8 cups water

GROUND INGREDIENTS:
6 shallots peeled
6 cloves garlic peeled
1 inch ginger

SPICES:
1 tsp turmeric powder
2 tsp galangal powder

HERBS:
1 stalk lemongrass trim off the top woody end and bruise with heavy object
5 bay leaves
5 kaffir lime leaves tear edges to release flavor

SEASONINGS:
1 Tbsp sugar
2 Tbsp salt
1 Tbsp better than bouillon optional

SERVE WITH:
Fresh mung bean sprouts
Hard-boiled eggs or soft-boiled eggs
Juice from fresh lime
Celery leaves Finely chopped
Crispy fried shallots (Bawang goreng)

PREPARE NOODLES AND VEGGIES:
Bring a large pot of water to a boil. Turn off the heat and place the dried bean thread noodles inside the pot and let it soak for 10 minutes or until the noodles are soft and no longer tough when you try it. Drain off the water and rinse the noodles with cold water to stop the cooking process. Cut into shorter pieces if necessary. Set aside.

Soak the mung bean sprouts in hot water for 5 minutes and then discard water. Set aside.

COOKING WITH INSTANT POT:
Press saute. Add cooking oil. When it says “hot”. Add the ground ingredients and spices. Stir fry for about 3 minutes. Add the chicken pieces, herbs, and pour in the water, and seasonings. Stir to mix everything.

Close the lid. Turn the steam release valve to seal. Press pressure cooker, high pressure, and set timer to 25 minutes. When the timer is up, release pressure immediately and then carefully unlock the lid.

Carefully remove chicken pieces from the pot and set aside. Discard the lemongrass stalks and other leaves. Have a taste of the soup, season with more salt to your taste if needed. Place the tomatoes inside the pot. Close the lid back. The residual heat will soften the tomatoes without cooking them into a mush.

COOKING ON THE STOVE:
Preheat a large pot with cooking oil. Add the ground ingredients and spices. Stir fry for about 3 minutes. Add the chicken pieces, herbs, and pour in the water, and seasonings. Stir to mix everything. Bring to a boil and then lower the heat to simmer for the next 30 minutes or until the chicken pieces are cooked through.

Remove from the heat and carefully remove chicken pieces from the pot and set aside. Discard the lemongrass stalks and other leaves. Have a taste of the soup, season with more salt to your taste if needed. Place the tomatoes inside the pot and close the lid. The residual heat will soften the tomatoes without cooking them into a mush.

SERVING:
If you feel like it, you can pan fry the chicken briefly until it forms some layer of skin and then shred the meat. This is totally optional. Otherwise, when the chicken is cool enough to handle, shred the meat.
Portion noodles into an individual serving bowl. Top with some shredded chicken meat, bean sprouts and generously ladle with hot soup. Top with halved of hard-boiled egg. Garnish with celery leaves, squirt some lime juice, and garnish with crispy fried shallots.

Ideas for Egg Lunches: Gulai Telur Padang (Eggs in Spicy Coconut Sauce)

INGREDIENTS:
10 large chicken eggs
1/2 tsp turmeric powder
1 inch tamarind paste mix with 1 Tbsp hot water, use the back of the spoon to extract the juice and discard the solid
2 Tbsp cooking oil
2 cups coconut milk

INGREDIENTS TO GRIND:
1 inch fresh galangal
5 Thai red chili
3 red Fresno peppers
6 shallots
4 garlic

FRESH HERBS:
4 fresh bay leaves
5 kaffir lime leaves tear the edges to release flavor
1 stalk lemongrass remove the woody end on top

SPICES:
4 cloves
3 cardamom
1 tsp coriander powder

TASTE:
1 tsp salt
1 tsp sugar
1/2 tsp freshly ground white pepper

GARNISH:
Bawang goreng / Crispy fried shallots

RECOMMENDED TO DO THE DAY BEFORE:
Place your eggs in a medium to a large pot that has a lid. Cover with cold water. Bring to a boil and then cover the lid. Remove from the heat and let them stand for 10 minutes. Drain off the water and store in the fridge unpeeled. The next day, they will be so much easier for you to peel.

If you don’t plan ahead, then after the eggs are boiled, submerged them in ice water bath and let them cool down and then peel.

PREPARING SPICE PASTE:
Place all the ingredients to grind in a food processor and process into a paste. You can chop it too for a coarse texture, it’s up to you.

I don’t want you to add the turmeric powder in the food processor because it’s going to stain the bowl. Add the turmeric powder to the paste you just made.

PUTTING IT TOGETHER:
Preheat a large skillet with cooking oil. Add the paste, fresh herbs, and spices. Stir fry until aromatic, about 2 minutes. Pour in the coconut milk. Add the hard-boiled eggs and let it come to a gentle simmer (do not boil) and continue to cook for the next 8 minutes. The coconut milk will thicken slightly. Add tamarind juice. Give it a stir. Season with salt and sugar. Have a taste and adjust to your liking. It should be savory, spicy, and just a hint of sourness.

Remove from the heat and garnish with crispy shallots just before serving.

Pandan Juice and Extract

INGREDIENTS:
30 gr pandan leaves (screwpine leaves) fresh or frozen
1 cup water

RECOMMENDED TOOLS:
Kitchen shears
Cheese cloth
Fine strainer
Blender

Wash the pandan leaves to get rid of sands or dirt.

Cut into a 1-inch piece with kitchen shears. Do not put into the blender whole. Pandan leaves are very fibrous and need to be broken down into smaller pieces.

FOR PANDAN JUICE:
Blitz away until the leaves are reduced to pulps.

Transfer to a cheesecloth, which I used. You can use fine mesh strainer too. Squeeze all the juice out as much as you can.

Transfer to a glass jar and store in the refrigerator for up to 1 week. After that, they will start to smell bad. You can even go two more rounds with the pulps and add more water to get a more diluted version of pandan juice if you want.

FOR PANDAN EXTRACT:
Once you transfer the pandan juice to the glass jar and store in the refrigerator, let them sit undisturbed for 18-20 hours. The green sediment will start to accumulate at the bottom of the jar. This is your extract. Discard the liquid layer on the top and you can use the extract at the bottom.

WHEN TO USE PANDAN JUICE AND WHEN TO USE PANDAN EXTRACT

Pandan juice is a watery version of pandan extract. You can use this to flavor rice, or desserts that allows more liquid/water for example: cendol, agar agar jelly cake, pandan mille crepe cake, pandan cinnamon rolls, pandan liu sha bao.

Pandan extract is a concentrated and has very little water in it. You can pretty much use it in recipes that needs very little water/liquid for example: French macarons, cakes recipes, etc. Pandan extract tastes more bitter because it is concentrated. So, be aware of not using too much in the recipe or you will taste that bitter taste.

Pressure Cooker Burmese Beef and Potato Curry

INGREDIENTS:
2 1/2 lbs beef stew meat/shank/chuck cut into large chunks
1 lb Yukon gold potatoes cut into 2-inch pieces, or you can use little round potatoes
1/3 cup cooking oil
1 large onion diced
2 Tbsp grated ginger
4 cloves garlic finely minced
1 large tomato diced
1/2 cup water more if you cook on stove-top

SPICES:
2 Tbsp turmeric powder
1 Tbsp Madras curry powder
1 tsp cumin powder
1 large cinnamon stick
2 Tbsp paprika

HERBS:
2 bay leaves 4-5 if used dried bay leaves
Fresh cilantro leaves for garnishing

SEASONINGS:
2 tsp salt
1 tsp sugar

SERVE WITH:
1 -2 limes cut into wedges

COOKING WITH INSTANT POT PRESSURE COOKER:
Press saute on instant pot. When it says “hot”, add cooking oil to inner pot. Add onion, ginger, and garlic. Stir fry for about 3 minutes. Add tomato pieces and spices and stir fry for another 2 minutes. Add the beef pieces, bay leaves, and seasonings stir to mix everything.

Add 1/2 cup of water. 1/2 cup water may seem a little, but the meat will ooze out some liquid and not much liquid escapes when you cook with pressure cooker. Close the lid of Instant pot. Turn the steam release valve to seal. Press “pressure cooker” and then “high pressure”. Set timer to 30 minutes. When the timer is up, release pressure immediately.

Carefully unlock the lid and open. Turn off “keep warm” and turn “saute” back on. Add the potato pieces and stir to mix. Continue to cook for the next 15-20 minutes until potatoes are soft and the liquid has reduced and you see some shiny oil arise. Have a final taste and add more salt to your taste if needed.Turn off saute mode.

COOKING ON STOVE TOP:
Preheat a large pot with cooking oil. Add onion, ginger, and garlic. Stir fry for about 3 minutes. Add tomato pieces and spices and stir fry for another 2 minutes. Add the beef pieces, bay leaves, and seasonings stir to mix everything.

Pour in about 1 cup of water and bring to a boil. Lower the heat to let it gently simmer for the next 1 – 1 1/2 hours until the beef pieces are really tender. You may need to add a bit of water if the water evaporates too quickly before the beef is tender. Once the beef is tender, add the potato pieces and cook for the next 15-20 minutes. Majority of the liquid would have evaporated leaving you with some oil. Have a final taste and add more salt to your taste if needed. Turn off the heat.

SERVING:
Transfer to large serving bowl. Garnish with cilantro leaves and some lime wedges. Squeeze some lime juice before eating.

Serve with pandan rice.

Pressure Cooker Nasi Pandan Wangi (Pandan Rice)

2 cups white long-grain rice
1 cup water add another 1/2 cup if cooking on the stove
1 cup pandan juice
1/2 cup coconut milk
1 tsp salt optional
1 Tbsp coconut oil optional

Wash the rice grains in several rinse of water until the water runs clear. Drain off water completely. Use a strainer if necessary to make sure you get rid of all excess water. This is important so your liquid measurement is accurate.

COOKING ON STOVE TOP:
Bring the water, pandan juice, coconut milk, and salt to a simmer in large pot. Add rice grains in. Give it a stir. Lower the heat to let it gently simmer. Close the lid and let it cook for the next 20 minutes. After 20 minutes. Turn off the heat and let sit for 10 minutes.

Uncover the lid. The rice should have absorbed all the liquid and cooked through. Fluff the rice with a fork.

COOKING WITH RICE COOKER:
Place the rice and the rest of the ingredients in the inner pot of rice cooker. Give it a stir. Close the lid and set your rice cooker setting. My rice cooker takes about 20 minutes. Fluff the rice with the rice paddle when it’s done.

COOKING WITH INSTANT POT “RICE” FEATURE:
Place the rice and the rest of the ingredients in the inner pot of Instant Pot. Give it a stir. Close the lid. Turn the steam release valve to seal. Press on “Rice” button. It will take less than 10 minutes for the rice to cook. But keep in mind it will take about 5 minutes or so for the Instant pot to pressurize and then wait 10 minutes before unlocking the lid to fluff the rice. Stir in the coconut oil, it will melt when it comes into contact with the hot rice.

COOKING WITH INSTANT POT “PRESSURE COOKER” FEATURE:
Place the rice and the rest of the ingredients in the inner pot of Instant Pot. Give it a stir. Close the lid. Turn the steam release valve to seal. Press on “Pressure Cooker” button, and then “high pressure”. Set the timer to 3 minutes. Keep in mind it will take about 5 minutes or so for the Instant pot to pressurize and then wait 10 minutes before unlocking the lid to fluff the rice. Stir in the coconut oil, it will melt when it comes into contact with the hot rice.

Ideas for Egg Lunches: Eggplant Sambal

INGREDIENTS:
500 gr long purple eggplants or you can use dark purple kind

SAMBAL BALADO:
100 gr cayenne pepper see notes
8 shallots peeled
3 garlic peeled
1 large tomato quartered
1/3 cup cooking oil

AROMATICS:
3 daun salam leaves
2 kaffir lime leaves tear edges to release flavor

SEASONINGS:
1 tsp salt or more to taste
1 Tbsp sugar
1 lime

PREPARE EGGPLANTS:
Prepare a large pot of water with 1 tsp of salt in it.

Rinse the skin of the eggplants clean with water. Pat dry. Trim off the stem. Halve and then cut into about 3-inch pieces. Make sure you cut them into roughly equal in size so they cook evenly.

Place the cut eggplants into the pot of water to prevent them from turning black while you are cutting the rest of tge ingredients.

PRESSURE COOKING THE EGGPLANTS:
Pour 1 cup of water inside the inner pot of the instant pot. Arrange the eggplant in a collapsible veggie steamer that you can fit inside the inner pot. Cover the lid and turn the steam release valve to seal. Press pressure cooker, high pressure, and set timer to 15 minutes.

When the timer is up, wait 5 minutes and then release pressure completely.

PREPARE SAMBAL BALADO WHILE THE EGGPLANTS ARE COOKING:
Place all the sambal balado ingredients in a food processor. You can either roughly chop them for that rustic look or process them into finer texture. The oil will help to move things inside the food processor.

Preheat a large skillet and pour in the sambal mixture along with the aromatics. Stir fry for about 5 minutes and then add the seasonings. Keep stirring to prevent sambal from scorching. Have a taste. It should be savory, lightly sweet, with a hint of tang. Add more salt and/or sugar if needed.

PUT EVERYTHING TOGETHER:
When the eggplants are done cooking, add the eggplants pieces onto the skillet and stir to mix everything. Transfer to a serving platter and serve immediately, with lots of rice.

RECIPE NOTES:
If you can’t find fresh cayenne pepper (cabe keriting), you can substitute with dried Chile de Arbol or Guajillo. Just soak them in water until soft and then proceed with recipe.

Pressure Cooker Sambal Terong Belado (Eggplants with Sambal)

INGREDIENTS:
500 gr long purple eggplants or you can use dark purple kind

SAMBAL BALADO:
100 gr cayenne pepper see notes
8 shallots peeled
3 garlic peeled
1 large tomato quartered
1/3 cup cooking oil

AROMATICS:
3 daun salam leaves
2 kaffir lime leaves tear edges to release flavor

SEASONINGS:
1 tsp salt or more to taste
1 Tbsp sugar
1 lime

PREPARE EGGPLANTS:
Prepare a large pot of water with 1 tsp of salt in it.

Rinse the skin of the eggplants clean with water. Pat dry. Trim off the stem. Halve and then cut into about 3-inch pieces. Make sure you cut them into roughly equal in size so they cook evenly.

Place the cut eggplants into the pot of water to prevent them from turning black while you are cutting the rest of tge ingredients.

PRESSURE COOKING THE EGGPLANTS:
Pour 1 cup of water inside the inner pot of the instant pot. Arrange the eggplant in a collapsible veggie steamer that you can fit inside the inner pot. Cover the lid and turn the steam release valve to seal. Press pressure cooker, high pressure, and set timer to 15 minutes.

When the timer is up, wait 5 minutes and then release pressure completely.

PREPARE SAMBAL BALADO WHILE THE EGGPLANTS ARE COOKING:
Place all the sambal balado ingredients in a food processor. You can either roughly chop them for that rustic look or process them into finer texture. The oil will help to move things inside the food processor.

Preheat a large skillet and pour in the sambal mixture along with the aromatics. Stir fry for about 5 minutes and then add the seasonings. Keep stirring to prevent sambal from scorching. Have a taste. It should be savory, lightly sweet, with a hint of tang. Add more salt and/or sugar if needed.

PUT EVERYTHING TOGETHER:
When the eggplants are done cooking, add the eggplants pieces onto the skillet and stir to mix everything. Transfer to a serving platter and serve immediately, with lots of rice.

RECIPE NOTES:
If you can’t find fresh cayenne pepper (cabe keriting), you can substitute with dried Chile de Arbol or Guajillo. Just soak them in water until soft and then proceed with recipe.

Ideas for Egg Lunches: Sambal Andaliman

40 gr Andaliman / Sichuan Peppercorns
100 gr cayenne peppers
5 Thai chili
5 cloves garlic peeled
10 shallots peeled
5 candlenuts (kukui nuts) optional
1 Tbsp coconut sugar
1 tsp salt
juice of 3 limes

Place the andaliman on a dry pan and roast over medium heat until fragrant and slightly darkened, about 2 minutes. Let them cool down and then grind them into powder with dry miLl.

Place all ingredients for sambal andaliman in food processor and process into a coarse paste.

Preheat a medium skillet. Add 2 Tbsp cooking oil. Add the sambal andaliman and stir fry until the sambal turn slightly darken and you can smell the amazing aroma, about 5 minutes or so. Remove from the heat.

Use as a marinade for (and serve with) grilled chicken.

Sambal Andaliman

40 gr Andaliman / Sichuan Peppercorns
100 gr cayenne peppers
5 Thai chili
5 cloves garlic peeled
10 shallots peeled
5 candlenuts (kukui nuts) optional
1 Tbsp coconut sugar
1 tsp salt
juice of 3 limes

Place the andaliman on a dry pan and roast over medium heat until fragrant and slightly darkened, about 2 minutes. Let them cool down and then grind them into powder with dry miLl.

Place all ingredients for sambal andaliman in food processor and process into a coarse paste.

Preheat a medium skillet. Add 2 Tbsp cooking oil. Add the sambal andaliman and stir fry until the sambal turn slightly darken and you can smell the amazing aroma, about 5 minutes or so. Remove from the heat.

Use as a marinade for (and serve with) grilled chicken.

Lalapan Ayam Bakar (Sundanese Grilled Chicken and Vegetables)

FOR SAMBAL LALAP TERASI:
6 shallots peeled and thinly sliced
1/2 Tbsp shrimp paste
120 gr Cayenne pepper (cabe keriting), stems removed
4 Thai red chili optional, stems removed
1 large tomato quartered
1 tsp salt
2 Tbsp palm sugar or coconut sugar
Juice of 1 lime
3 Tbsp cooking oil

FOR GRILLED CHICKEN:
5 -6 bone-in skin-on chicken thighs or drumsticks
1 lime
1 Tbsp coconut sugar
1 Tbsp sweet soy sauce kecap manis
1 tsp salt
2 Tbsp cooking oil
1 stalk lemongrass smash with heavy objects
3 kaffir lime leaves tear edges to release flavor

INGREDIENTS TO GRIND FOR GRILLED CHICKEN:
6 shallots
4 garlic
1 tsp coriander powder
2 inches ginger
1 inch galangal or use 2 Tbsp galangal powder

VEGETABLES:
1 large cucumber
Handful of green beans
1 large tomatoes
8 -10 cabbage leaves cut into large chunks

PREPARE THE VEGETABLES:
Thinly slice the cucumber and cut the tomatoes into quarters. Steam the green beans and cabbage leaves until soft, but not mushy.

PREPARE SAMBAL LALAP TERASI:
Preheat cooking oil over medium heat. Add shallots, shrimp paste, cayenne pepper, and Thai chili (if using) and stir fry until really fragrant, about 5 minutes.

Add tomatoes and cook until the tomatoes can be easily mashed. Remove from the heat and transfer to a food processor.

Add salt, sugar, and lime juice. Pulse a few times to give you that rustic-looking sambal or process further if you want the sambal smoother. Can be stored in refrigerator for up to 1 week.

PREPARE AYAM BAKAR:
Marinade the chicken with lime juice while you are preparing other things.

Place all ingredients to grind in a food processor and grind until you have a smooth paste.

Mix the ingredients you have grind with coconut sugar, kecap manis, and salt. Stir to mix everything.

Preheat cooking oil over medium heat. Add the grind ingredients. Stir fry until fragrant, about 5 minutes.

IF COOKING WITH INSTANT POT PRESSURE COOKER:
Place the chicken pieces inside the inner pot of instant pot. Pour 1/4 cup of water inside the pot. It may seem a little of water, but that’s enough. Not much liquid is lost in pressure cooker.

Add the grind ingredients you stir fry earlier followed by kaffir lime leaves, and lemongrass.

Cover the lid of the instant pot. Turn the steam release valve to seal. Press “pressure cooker” and make sure it’s on “high pressure”. Set the timer to 10 minutes. When the timer is up, release the steam immediately. Uncover the lid. Carefully remove the chicken from the inner pot and set aside to let them cool down for 10 minutes. Proceed to grilling.

Strain the cooking juice from the inner pot. You will get some solid. Keep the solid and mix with some kecap manis and cooking oil if you like.

IF COOKING CHICKEN ON THE STOVE:
Place the chicken pieces in a large pot. Pour water until just enough to cover the chicken pieces. Add the grind ingredients you stir fry earlier followed by kaffir lime leaves, and lemongrass. Bring to a boil and then lower the heat to let it simmer until the chicken pieces are cooked through, about 20-30 minutes.

Remove the chicken pieces from the liquid and keep some of the solids from cooking the chicken. Let the chicken cool down for 10 minutes. Proceed to grilling.

GRILL THE CHICKEN:
Brush the chicken with the sauce and then grill until you are happy with the color.

SERVING:
Serve the ayam bakar with vegetables and sambal lalap terasi

Ideas for Egg Lunches: Sambal Lalep Terasi

6 shallots peeled and thinly sliced
1/2 Tbsp shrimp paste
120 gr Cayenne pepper (cabe keriting), stems removed
4 Thai red chili optional, stems removed
1 large tomato quartered
1 tsp salt
2 Tbsp palm sugar or coconut sugar
Juice of 1 lime
3 Tbsp cooking oil

Preheat cooking oil over medium heat. Add shallots, shrimp
paste, cayenne pepper, and Thai chili (if using) and stir fry until really fragrant, about 5 minutes.

Add tomatoes and cook until the tomatoes can be easily mashed. Remove from the heat and transfer to a food processor.

Add salt, sugar, and lime juice. Pulse a few times to give you that rustic-looking sambal or process further if you want the sambal smoother. Can be stored in refrigerator for up to 1 week.