Grilled Pineapple with Coconut Ice Cream and Makrut Lime-Leaf Maple Syrup

1 fresh pineapple
Premium coconut ice cream
Runamok Makrut Lime-Leaf Infused Maple Syrup

Peel the pineapple and slice into wedges, being sure to remove the woody core. Put the wedges on a medium-hot grill and cook until browned and slightly caramelized. Remove from the grill with tongs and cut into bite-sized pieces.

Combine all three ingredients in a bowl being sure to leave the bottle of maple syrup nearby – just in case you need more.

Mumbai Grilled Chilli Cheese

4 slices of soft white bread
2 tbsp softened butter
70gms cheddar cheese coarsely grated (for a gooey sandwich Swiss gruyere would be a good alternative)
1 medium red onion thinly sliced
2 medium tomatoes sliced
3 green chillies finely chopped (or less if you prefer it mild)

The spice masala mix, an equal pinch of:
cumin powder
ground cinnamon
dry mango powder
black pepper
salt

For the green chutney;
200gms of mint leaves
100gms of coriander
juice of half a lemon
1 green chilli
1/2 red onion
1/2 inch piece of ginger
Pinch of salt & sugar

Blend all the ingredients for the green chutney with a little water and set aside. Pile all the slices of bread together and trim off the edges. Make sure you don’t take all the crust off; just even out the edges.

Place the slices over a flat plate and apply butter. Now spread the green chutney on evenly and top with the sliced red onion followed by a sprinkle of the spice masala mix. Add the tomato with a little more of the spice masala mix and finally the chopped chillies. Add the cheese and close each sandwich pressing down lightly.

If there is any leftover butter spread on the outer side of the sandwich. Place in a toasted sandwich maker until crisp and light brown. Cut into four and serve warm with extra chutney and ketchup.

Carne en Su Jugo

1 1/2 pounds sirloin steak
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoons kosher salt, divided
1 teaspoon soy sauce
1/2 teaspoon black pepper
1 tablespoon grapeseed oil
3 garlic cloves, finely chopped (about 1 tablespoon)
8 tomatillos, peeled (about 1 1/2 pounds)
1/2 large yellow onion, cut into 4 wedges
1 quart beef broth or water, divided
2 bay leaves
3 cups cooked pinto beans
Finely diced white onion, chopped fresh cilantro, Key lime wedges, cooked bacon, and toasted tortillas, for serving

Wrap meat tightly in plastic wrap, and place in freezer 15 minutes. Remove from freezer, unwrap meat, and slice thinly against the grain. Stack slices; finely chop.

Place the meat in a bowl, and season with Worcestershire, 1 1/2 teaspoons salt, soy sauce, and black pepper. Stir until well coated, and set aside.

Heat oil in a medium Dutch oven over medium. Once the oil is shimmering, add garlic, and cook until fragrant, about 1 minute. Add seasoned meat, and cook until it releases some of its juices, about 10 minutes. (It’s OK to crowd the pan—you want to encourage the meat to stew and release its juices.) Reduce heat to low to keep the liquid from reducing too much. Using a slotted spoon, remove and reserve 2 tablespoons cooked meat.

While the meat cooks, place tomatillos in a saucepan with just enough water to cover, about 3 1/2 cups. Cover with a lid, and bring to a boil. Cook until tomatillos are soft, about 5 minutes. Remove from heat; drain.

Place quartered onion half, cooked tomatillos, and reserved 2 tablespoons meat in a blender with 1 cup broth; blend until smooth, about 1 minute. Add mixture to meat in pot; add remaining 3 cups broth and bay leaves. Season with remaining 2 teaspoons salt. Bring to a boil, and reduce heat to medium-low; simmer about 20 minutes. Add cooked beans, and cook until the meat is tender, about 10 minutes.

Using a slotted spoon, place about 1 cup or more of the meat-and-bean mixture into each bowl. Add broth as desired, and garnish with chopped onion, cilantro, Key lime wedges, and bacon. Serve with toasted tortillas.

Green Bean Poriyal (with variations)

Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – a few, roughly torn
Shallots – 2 tbsp, chopped (can also use red onions)
Whole dried red chilies – 3-4
Green beans – 1 lb, washed and diced into 1/4? pieces (very short!)
Shredded coconut – 1/4 cup
Salt – to taste

Heat oil in a deep skillet or pan. Add mustard seeds and curry leaves. When they start to sizzle and crackle, add the onions and red chilies. Saute till onions are lightly golden.

Then add the chopped green beans and stir fry for a minute or so. Sprinkle some water and salt, reduce heat to low, cook and cover till beans are just cooked.

Open the lid, fold in the shredded or grated coconut and saute for a few more seconds to make sure there is no residual water in the pan.

Remove from heat and serve hot along with rice and sambar or dal.

Notes:

You can add 1/2 tbsp of urad dal (or dehusked black lentils) along with the mustard seeds and fry them till they just begin to change color. You can also add a pinch of turmeric and coriander powders along with the salt, but we actually prefer to have thoran without it.

You can cook vegetables like carrots, beetroot, cabbage, long beans and gourds the same way. You can also try combinations like carrots-beans, cabbage-carrots-beans or asparagus-green peas. Try it for yourself and see!

Red Currant Chitranna

1 cup basmati rice
1/4 cup red currants, few more for garnish
2 cups water
1/4 teaspoon turmeric
1 tablespoon oil + 1 tablespoon oil
1/4 cup raw peanuts
pinch hing (asafoetida)
1 teaspoon black mustard seeds
1 dried red chili, broken in two (alternative is chopped green chilis which adds more spice)
4 fresh curry leaves
juice of 1 lemon
handful frozen fresh grated coconut, thawed
cilantro for garnish
salt

Cook the rice in a rice cooker or on stove with water and turmeric mixed in. To make the rice not stick I sometimes add a little oil. Set cooked rice aside.

In a small pan heat 1 tablespoon of oil and put in peanuts under medium heat. Fry peanuts until they are fragrant and turn golden brown. Put peanuts aside. (They will get crunchier as they sit out.)

In a wok, heat 1 tablespoon of oil under medium heat. To test the oil is hot put in a couple mustard seeds and they should start sizzling. Then add the rest of the mustard seeds and hing. Shake up the pot and cover (this is so the mustard seeds don’t pop out of the pan and burn you!) Once they pop for a few seconds, add the dried red chili and curry leaves (rub leaves between your hands a little before putting in pan to release oils). Coat them with oil and fry for a few seconds. Add the rice into the wok and mix well. Fry for a few minutes.

Turn the heat off and mix in the lemon juice and coconut. Gently mix in the peanuts, red currants and salt to your taste. Garnish with cilantro, few more currants and serve with yogurt raita.

Heirloom Tomato Salad with Tamarind Dressing

2 large heirloom tomatoes
2 cups cherry tomatoes
4 thai chili peppers, red and yellow color
2 tablespoons whole cilantro leaves, fresh
1/2 teaspoon fine grain sea salt
1/2 teaspoon black pepper powder, freshly ground + extra if needed
2 teaspoons tamarind concentrate
1/2 teaspoon fresh lime juice
3 teaspoons dark brown sugar or jaggery crushed
1/4 teaspoon toasted coriander powder, freshly ground (see notes above)
100mL cup water
1/2 cup extra virgin olive oil
1/2 teaspoon Maldon sea salt flakes

Thinly slice the heirloom tomatoes and arrange them on a serving platter. Add the cherry tomatoes over them.
Slice the chili peppers lengthwise in half and arrange them over the tomatoes. Sprinkle the cilantro leaves over the tomatoes.

Take a 500mL mason jar or glass jar with a lid. Add all the ingredients from the tamarind to the olive oil. Close the jar tight with its lid and then shake vigorously until it forms an emulsion. Taste the dressing and adjust seasoning if necessary with salt and pepper.
Drizzle enough dressing over the salad and sprinkle with the Maldon sea salt flakes and/or pepper if needed. Serve immediately.

Green Pea Socca

1 cup green pea flour
1 teaspoon kosher sea salt
1/2 teaspoon chili powder
1/2 teaspoon black pepper, freshly ground
6 tablespoons olive oil + a little extra to brush
1 cup water, at room temperature
1/2 cup shallots, thinly sliced into rings
1 tablespoon fresh lemon thyme leaves + a little extra for garnish
1 teaspoon lunu miris or harissa
2 tablespoons asiago cheese, shredded

In a medium sized mixing bowl, add all the ingredients from the green pea flour to the black pepper. Dry whisk to combine. Then add 2 tablespoons olive oil and the water. Whisk to combine to form a smooth slurry. There should be no visible lumps in the batter. Taste the batter and adjust the salt if necessary. Wrap the bowl with cling film or a lid and leave in the refrigerator overnight (maximum up to 48hours). (See notes above)

The next day, place a wire rack on the upper-second level of the oven. Preheat to 450F.

Heat 2 tablespoons of olive oil in a 12 inch cast iron pan or oven-safe skillet on medium-high heat. When the oil just starts to smoke, add the shallots and sauté until they brown. This will take around 4 to 5 minutes. Remove from heat.

Fold the harissa, the lemon thyme leaves, and the browned shallots into the refrigerated pea flour batter using a silicone spatula. Coat the same cast-iron skillet with the remaining two tablespoons of olive oil. Pour the batter on the pan and place it in the preheated oven for 12 to 15 minutes or until the edges turn golden brown and the bread begins to release from the sides of the pan.

At this point, carefully remove the pan from the oven and brush the surface very lightly with extra olive oil. Sprinkle the asiago cheese over the surface of the socca. Return the pan to the oven and broil for 2 to 3 minutes or until the cheese is starts to melt and just golden brown on the edges.

Remove the pan from the oven and using a silicone spatula remove the socca by sliding the spatula underneath the sides of the bread. Score and cut the socca into wedges (any size you desire) or strips. Garnish with a little extra lemon thyme if desired and serve warm.

Seared Paneer with Tea and Pineapple Sauce

400 grams (14 ounces) low-fat/full-fat paneer, chilled
1/4 cup extra virgin olive oil + a little extra for searing
1/2 teaspoon kosher sea salt
1/2 teaspoon white pepper powder
1/2 teaspoon sweet paprika powder
a few fresh daikon radish shoots to garnish
a little Maldon sea salt flakes (optional)

tea and pineapple dressing:
1 Darjeeling tea bag
100mL boiling water
50mL white wine vinegar
3 tablespoons pineapple juice, fresh
100 mL extra virgin olive oil
1/4 teaspoon kosher sea salt

Slice the paneer into 9 cm X 3 cm long slabs that are 1.5 cm thick.

In a medium-sized mixing bowl, place the olive oil and the rest of the ingredients from the salt to the paprika and mix with a spoon. Brush each of the paneer slabs with this mixture and allow them to sit for 10 minutes at room temperature to absorb the flavors.

Heat a little extra oil in a medium-sized skillet on medium – high heat. When the oil just starts to smoke, place two to three slabs of the seasoned paneer. Cook on each side until seared and lightly browned. This should take about 60-90 seconds on each side. Place the seared paneer on a dry paper towel to absorb any excess oil. Cook the rest of the paneer in the same manner and keep aside until ready to use.

To prepare the dressing, place the tea bag in a small heat proof bowl. Pour the boiling water over it and allow it to sit for 10 minutes. Drain the tea bag to remove any excess liquid (avoid squeezing the bag or the tea liquid will turn murky). Pour the tea into a medium bowl along with the remaining ingredients. Whisk until combined.

5. To serve place the hot/warm seared paneer slabs in a serving dish. Drizzle the paneer with as much as tea dressing as desired. Garnish with a few fresh daikon shoots and sprinkle with extra sea salt flakes if desired. Serve immediately with extra dressing and daikon radish shoots on the side.

Stir-fried Paneer with Tamarind and Coconut

1-2 tbsp vegetable oil
2 cups of Indian Paneer cheese cut into small chunks (or tofu/firm cottage cheese)
1 tsp mustard seeds
1 tsp cumin seeds
1 pinch asafodetia (hing)
1-2 cloves of garlic, crushed
1/2 inch ginger, crushed
1 tsp salt, or to taste
2 medium tomatoes, chopped
2 tbsp tamarind paste (can be bought prepared, but best to buy raw dried tamarind, soak for an hour in hot water, then squeeze and strain the tamarind paste
10-12 fresh curry leaves, if not available, dried could do (in which case use about 6-7)
1 tbsp jaggery, available from most supermarket’s ethnic counters or Indian stores
3/4 inch cup fresh grated coconut or desiccated coconut if fresh in not available
handful of chopped coriander leaves for garnish

Fry the panner off in a frying pan with a little oil until brown on all sides. Set aside. Put a little more oil in a wok style pan and heat under medium heat. Now add mustard seeds and cumin seeds and once they start to pop add the pinch of hing and then the ginger and garlic paste and fry quickly not allowing the contents to burn. Add salt to taste.

Once the raw smell of garlic leaves the pan add the tomatoes and cook until soft, you may need to add a little water to ensure that the sauce doesn’t burn. Add the tamarind, curry leaves and jaggery and once the sauce is cooked, and the oil starts to rise up, add the coconut and turn off the heat. Pop in the fried paneer and top with more coconut and coriander leaves.

Stir-Fried Bok Choy and Chicken

6 oz boneless and skinless chicken breast cut into thin pieces
2 tablespoons oil
8 oz bok choy sliced into pieces
1- inch piece ginger peeled and sliced into pieces

Marinade:
1/2 tablespoon soy sauce
1/2 tablespoon cornstarch

Sauce:
1/2 heaping tablespoon oyster sauce
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper
1 teaspoon wine
1/2 teaspoon sugar

Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.

Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and vevelty smooth.

Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.

Dish out and serve immediately with steamed white rice.

Chicken Tarkari (Nepalese Chicken Curry)

1 lb boneless skinless chicken thighs cut into bite-size pieces
2 tsp turmeric powder
1 tsp cumin powder
1 tsp of salt
1 tsp of freshly ground black pepper
2 tsp mustard seeds
2 Tbsp of cooking oil
3 cloves garlic peeled and finely minced
1- inch of fresh ginger peeled and finely chopped
1 large onion peeled and chopped
5 dried red chilies seeded and chopped
2 bay leaves
2 large tomatoes diced
2 cups of low sodium chicken broth
Small bunch of fresh cilantro leaves for garnish

Marinade the chicken pieces with turmeric powder, cumin powder, salt and black pepper for at least one hour in the refrigerator
Preheat a large skillet over medium heat and add in the mustard seeds and roast it until fragrant, take care not to burn the seeds. Remove from the skillet and crush them into coarse powder.

In the same pan, add in cooking oil and heat it up a bit and then add in the onion and saute until soft and translucent, then add in the garlic,ginger, bay leaves, chiles and continue to saute for another minute. Add in the marinated chicken pieces and stir fry until they turn into opaque color.

Add in tomatoes and chicken broth. Bring to a boil and then lower the heat to let it simmer until the chicken is fully cooked through. Have a taste and season with more salt and pepper if needed.

Garnish with cilantro leaves and serve with rice or flat breads if you prefer.

Clay Pot Chicken with Ginger and Lime Leaves

3 cloves of garlic peeled and finely minced
2 Tbsp of cooking oil divided
3 Tbsp of chopped shallot
1 Tbsp of sugar
3 Tbsp of fish sauce
1 Tbsp of freshly ground black pepper
1 fresh kaffir lime leaves cut into strips
4 fresh kaffir lime leaves for garnish
1 lb of boneless skinless chicken thighs cut into bite-size chunks
2- inch knob of fresh ginger peeled and cut into thin strips

Place garlic, I Tbsp of oil, shallot, sugar, fish sauce, black pepper, and strips of lime leaves in a large bowl. Stir to mix everything. Add in the chicken and turn to coat. Make sure all the pieces are coated with the mixture. Cover and refrigerate to let it marinade for 30 minutes.

If you don’t have a clay pot, you can use a heavy-bottomed pan. Preheat the pot. Add in the rest of the cooking oil. Add in the ginger and saute for about 2 minutes. It should be fragrant. Add in the marinated chicken along with its juices. Stir and cook until the chicken started to turn into opaque color. Reduce the heat, cover and let it gently simmer for about 45 minutes. Uncover and have a taste. Add more fish sauce if needed. Remove from the heat and garnish with the rest of the lime leaves and serve while pipping hot.

Mee Goreng

INGREDIENTS:
1 lb fresh or dried egg noodles, instant noodles, or ramen noodles
2 Tbsp cooking oil
1 leek (cut into 1-inch length and wash thoroughly )
3-4 whole green/red bird’s eye chili (stems removed)
8 oz boneless skinless chicken thighs (cut into 1-inch cubes)
2 cups shredded cabbage
2 Roma tomatoes (seeded and quartered). You can use grape tomatoes too (halved)

SEASONINGS:
5 Tbsp kecap manis
1/4 cup soy sauce and more to taste
1/4 tsp white pepper powder

INGREDIENTS TO GRIND:
5 shallots
4 cloves garlic
6 candlenuts/kemiri or sub with macademia nuts

GARNISH:
Fried shallots crisp

If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later
Place the shallots, garlic and candlenuts in food processor and process into a paste.

Preheat a wok or a large pan with oil. Add in the paste you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks and saute until they are limp and soft.

Add shredded cabbage and saute until they are soft, about 5 minutes. Add green chili (if using) and stir fry for about 30 seconds. Add chicken and saute until they cook through, about 2 minutes. Add the tomatoes and stir-fry for another 30 seconds minute.

Add the noodles in follow by the sweet soy sauce. Mix well to make sure the noodles pick up the color of the sweet soy sauce, add more if needed. Add soy sauce for saltiness (to your taste) and pepper. Continue to stir and make sure everything is well mixed and turn off the heat.

Garnish with a deep-fried shallots crisp and serve immediately

Rice Noodles with Chili Bean Sauce

300 gr fresh/refrigerated flat rice noodles or dried flat rice noodles
2 Tbsp cooking oil
2 cups snap peas trim both ends

AROMATICS:
1- inch knob of ginger peeled and finely minced
1 medium onion peeled, quartered and separate

SEASONINGS:
2 Tbsp chili bean sauce (dou ban jiang) or more, adjust the amount of other seasoning
2 Tbsp soy sauce
1 Tbsp dark soy sauce
1 Tbsp oyster sauce
1 tsp sugar

PREPARE THE NOODLE AND SEASONINGS:
If using dried rice noodles, soak in water for at least 2 hours. If you are using refrigerated sheets of rice noodles, they come in one large sheet or pre-cut. Microwave them for about 1 minute and then cut (if you need to) and then separate and loosen the noodle.

Mix all the ingredients for seasonings in a bowl and set aside.

Preheat your wok or skillet until very hot. You should see some smoke started to rise. Add in 2 Tbsp of the cooking oil. Add the aromatics and stir fry for about 30 seconds. Push them to the side and then crack in two eggs. Let them cook until the bottom started to settle and then scramble the yolk and break the eggs into large chunks and continue to stir fry for few seconds.

Add sugar snap peas and stir fry for about 3-4 minutes until they are soft but still have some crunch.

Add the rice noodles along with the seasonings. Stir to mix everything. The amount of seasonings may vary according to your taste buds. You may need to add more soy sauce to your taste. Stir to mix everything. The noodles will start to soften. It may take longer if you use dry noodles. Have a final taste and add more seasonings as needed. Dish out and serve immediately.

Notes: You can use other greens like brocollini, broccoli, bok choy, yu choy, mung bean sprouts.

You can also add in slices of beef, chicken, pork, or even seafood. Just remember to cook the seafood or meat first and then dish out to preven overcooking.

Kwe Tiau Radna (Thai Rice Noodles with Sauce)

2 lbs fresh rice noodle or Fresh noodle Sheets or 1 lb of wide dried rice noodles
1/4 cup peanut or vegetable oil
2 to 3 Tbsp minced garlic
Scant 1/2 lb boneless pork butt or shoulder , thinly sliced across the grain into 1-by 1/2-inch pieces (or substitute lean beef or boneless chicken, sliced similarly)
1 tsp sugar
1 lb of Chinese broccoli (Gai Lan), cut lengthwise into 1/4-inch wide spears and well washed (3 to 4 cups loosely packed)
1 Tbsp fermented soybean paste (dao jiao/dao jio), mashed until smooth
1 Tbsp soy sauce
1 1/2 Tbsp fish sauce
1 1/2 Tbsp rice or cider vinegar
1 1/4 cups mild chicken , beef, or pork borth or water
1 Tbsp cornstarch , dissolved in 3 Tbsp water
Generous grinding of white or black pepper

CHILI VINEGAR SAUCE (1/2 CUP):
1/2 cup rice vinegar
2 to 3 Tbsp sugar
1/2 mild chile (such as Cubanelle, Hungarian wax, or banana chile), I used 10-15 bird’s eye chiles, sliced into rings)

If using fresh rice noodles, rinse under warm running water. Stack the sheets, if using, slice into 3/4-inch-wide noodles, and separate gently with your fingers; set aside. If using dried rice noodles, soaking warm water for 30 minutes to soften, then drain and set aside.

Place all the other ingredients by your counter top near the stove. Have a platter and 3 or 4 dinner plates (one per person) nearby.

Heat a large work over high heat. Pour in 1 1/2 Tbsp of the oil and swirl to coat the wok. When very hot, toss in approximately half the noodles and stir-fry gently for about 2 minutes, pressing them against the hot pan, then turn out onto the platter and repeat with the remaining noodles, using only 1 Tbsp oil. Divide the noodles among the four dinner plates.

Wipe out the wok, then place back over high heat. Add the remaining 1 1/2 Tbsp oil and, when it is hot, toss in the garlic. Stir-fry briefly until starting to turn golden, about 20 seconds, then add the pork slices and a generous pinch of the sugar. Stir-fry for about 1 minutes, or until all the meat has changed color. Toss in the sliced greens and stir-fry, pressing the vegetables against the hot sides of the wok, until they turn bright green, about 1 1/2 minutes or more (depending on the size of your wok).

Add the soybean paste, soy sauce, fish sauce, vinegar, and the remaining scant teaspoon sugar and stir-fry to mix, then add the broth or water and the cornstarch mixture. Stir to mix, then cover for 30 seconds to a minute, until the liquid comes to a boil. Remove the cover and simmer, stirring carefully from time to time, for another 2 minutes, or until the liquid has thickened a little and the greens are tender.

Use your spatula or a ladle to distribute the meat, greens, and gravy over the noodles. Grind pepper over generously and serve hot, with a bowl or cruet of the chile-vinegar sauce.

Put the vinegar in a small bowl and stir in the sugar until it is completely dissolved. Add the chile rings. Serve with a small spoon so guests can spoon a little onto their noodles. Store in a sealed container in the refrigerator, this will keep for 4 to 5 days.

Ohn No Khao Swe (Burmese Chickpea Noodle Soup)

1 lb of fresh egg noodles, blanched in boiling water
2 lbs boneless skinless chicken thighs, cubed
6 Tbsp fish sauce
1/4 cup oil
1 large onion (diced)
4 cloves garlic (peeled and grated)
1/2 Tbsp fresh ginger (peeled and grated)
1/2 tsp turmeric powder
1 Tbsp chili flakes
1/2 cup chickpea flour or besan flour or gram flour + 1/2 cup water
6 cup chicken stock
1 1/3 cups coconut milk

GARNISHES AND CONDIMENTS:
4 hard-boiled eggs , peeled and sliced
2 green onions (thinly sliced)
1 medium onion , finely sliced
1/2 cup chopped coriander leaves
2 limes , quartered
1/2 cup chili flakes
1 cup fresh bean sprouts (blanch in hot water briefly if you prefer.)
12 oz (350 g) fresh egg noodles, deep-fried in oil until crispy, drained on paper towel, cooled and crumbled by hand into bite-size pieces
Fish sauce

Marinate chicken with fish sauce for at least 15 minutes. Heat oil in large pot, saute onion, garlic, ginger and turmeric for 5 minutes. Stir in chicken and chili flakes. Cover and cook over medium-low heat for 10 minutes. Stir occasionally to prevent chicken sticking to pot. Meanwhile, add chickpea flour to water and whisk to remove lumps.

Add chicken stock to the pan and bring to the boil. Reduce heat, cover and simmer for a further 10 minutes and the chicken is cooked through. Add coconut milk and continue to simmer for another 10 minutes.Stir in chickpea flour paste until the soup thickens slightly.

Arrange each garnishing item on a separate plate on the table around a central bowl of chicken and coconut chickpeas soup. To serve, take a portion of fresh noodles and a generous helping of soup, add a little of each garnishing (a dash of fish sauce if desired).

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.

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 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.

Fish in Ginger Sauce

INGREDIENTS:
1 lb white fish fillet : sole, swai, cod, or tilapia
2 Tbsp cooking oil

AROMATICS:
2 inch knob fresh ginger peeled
3 cloves garlic peeled

SAUCE BASE:
250 ml chicken broth
1 Tbsp cornstarch + 2 Tbsp water

SEASONINGS:
1 Tbsp Shaoxing wine
1 tsp sugar
1/2 tsp salt or more to taste

Place the aromatics in a food processor and finely chop them (or you can manually chop them by hands).

Cut the fish fillet into large chunks, about 2-inch pieces. Don’t cut too small or the fish will break apart easily when you cook them.

Preheat a large wok or skillet. Add cooking oil. Add ginger and garlic mixture. Stir fry until fragrant, about 2 minutes.

Pour in the chicken stock and seasonings and bring to a boil.

Add the fish fillet pieces in and let them cook until the fillet changes into opaque white color and cooked through. It shouldn’t take too long, about 2 minutes or less.

Carefully dish out the fish fillet from the stock into a serving platter.

Have a taste for the stock, add more salt if needed. Bring it to a boil and then give the cornstarch mixture a stir and pour in. Continue to stir until the stock is thickened.

Gently add the fish fillet pieces back. Gently stir to let the fillet pieces coated in the sauce. Turn off the heat. Sprinkle with chopped green onion. Serve immediately.