Cooking with Marina Mustafa

Rosemary Roast Chicken ~ using the PHILIPS Pressure Cooker

2017-12-14T23:58:00.000+08:00

prep time ~ 15 mins

roasting time ~ 15 mins

browning time ~ 18 mins

serves ~ 4 quarter chicken

Rosemary Roast Chicken

(using the Philips Pressure Cooker)

· 1 wnole chicken, cleaned

· 2 tsp salt

· 2 tsp ground black pepper

· 2 tsp Italian Seasoning

· 3 potatoes, cut into 6

· 4 onions, quartered

· 10 cloves of garlic

· 2 carrots, sliced

· 2 sprigs of Rosemary

1. Place the whole chicken in the inner pot of the Philips Pressure Cooker.

2. Smother the chicken, in and out, with the salt, pepper and Italian Seasoning.

3. Place the potatoes, garlic, onions & carrots into the inner pot, around the chicken.

4. Drop the Rosemary over the chicken.

5. Press ‘CHICKEN’ and ‘START’. Turn the knob on the lid towards the ‘BAKE’ mode.

6. After the chicken is ready, open the lid and brown the outer skin by choosing ‘CHICKEN’ of the ‘BAKE’ function.

7. When ready, remove the chicken from the inner pot and serve.

8. Use the same inner pot (unwashed from roasting the chicken) to make the brown sauce.

Brown Sauce

· 2 tbsp butter

· 1 onion, chopped

· 2 tbsp plain flour

· 1 ½ cup cream

· ½ tsp salt

· ½ tsp pepper

· 1 tsp chicken stock

· 2 tbsp butter (if desired)

· ½ cup of water (if needed)

1. To make the brown sauce, use back the same inner pot of the PHILIPS Pressure Cooker inner pot where the chicken was roasted.

2. Press the “CHICKEN’ of the “Bake’ function.

3. Sautee’ the onions with the balance of the chicken oil, till tender and brown.

4. Put in the plain flour and stir briefly.

5. Pour the cream in in a slow stream while stirring with a whisk.

6. Season with stock, salt & pepper. Add more water if smoother consistency is desired.

7. Put in the butter at the end, if desired.

8. Serve over the Roast chicken.

Pineapple Upside Down Cake

2017-06-14T16:36:00.000+08:00

It's been ages since I last made Pineapple Upside Down Cake..It was a popular cake in the 1980s. Even now, I find it an impressive cake to serve. When it was baking in the oven, my daughter kept saying that she loved the aroma that filled our kitchen.. Is it the vanilla? Or the pineapple syrup? Well, whatever it is..the good old Pineapple Upside Down Cake will never go out of fashion in my household!

TOPPING

1/4 cup butter, melted
1/2 cup brown sugar
6 pineapple rings
18 red cherries

CAKE

1 1/2 cups of cake flour
2 tsp baking powder
a pinch of salt
1/2 cup butter
3/4 cup of sugar
2 large eggs
1/2 cup of milk
1/4 cup of pineapple syrup
1 tsp vanilla extract

Pour the melted butter topping into a 9 inch cake tin. sprinkle the brown sugar over the butter.
Arrange the pineapple rings and cherries over around the bas to fill in the spaces.
In a medium sized bowl, sift together the cake flour, baking powder and salt.
Beat the sugar and butter together until batter is soft and creamy.
Beat in the egg one at a time, beating well in between each addition.
Scoop in 1/3 of the flour mixture into the batter and beat. Then pour in 1/2 the milk.
Then pour in the flour again followed by the milk & pineapple syrup.
Finally finish adding in all the flour.
Pour the batter into the cake tin over the pineapple rings.
Bake in a preheated 170ºC oven on the middle rack.
Once skewer tested into the cake comes out clean, the cake is ready.
Allow the cake to rest for 10 minutes in the pan before turning it over on a wire rack to cool before serving.

Thai Green Curry Chicken (paste from scratch)

2016-12-30T13:19:00.000+08:00

Paste recipe:

1 tbsp coriander seeds
1 tsp white peppercorns
1/2 tsp cumin
1/2 cup shallots, sliced
5 tbsp lemongrass, sliced
2 tbsp galangal
1 tbsp cilantro roots, sliced
1 tbsp salt
1/4 cup garlic
1 tsp shrimp paste
5 kaffir lime leaves
15 green birds eye cili
5 green chillies
1/4 cup water

Green Curry Recipe:

1/4 cup oil
1/2 cup fresh green curry paste
8 chicken pieces
1/2 cup coconut cream
2 tbsp fish sauce
1 1/2 cups of baby green eggplants
2 cups of baby round eggplants
5 strands of long beans, cut into 2 inch lengths (if desired)
8 birds eye chillies, sliced
1 bunch basil leaves, plucked

Roast the coriander, peppercorns & cumin until brown. Set aside till cool & grind it fine.
In the same grinder, add in the lemongrass, galangal, shallots, garlic, birds eye chilli, kaffir lime leaves, cilantro roots, green chillies, shrimp paste, salt and water. Grind into a paste.
In a pot, heat oil and sautee the green paste till fragrant.
Add the chicken pieces and mix till cooked.
Pour in the coconut cream.
Season with fish sauce.
When the chicken pieces are thoroughly cooked, add in both the eggplants, long beans and cook for one minute.
Sprinkle with birds eye chillies and basil leaves when serving.

Roti Naik Johor

2016-12-13T16:25:00.001+08:00

· I know how daunting the thought of baking bread is....Will it rise? Will it be soft and fluffy as Roti Naik should be? Will I have to put everything on hold, just to have a bite of home made bread? There are so many technicalities to bread making that many turn away from even the thought of it! That is the reason why I made a huge of effort and spent many many days, trying to perfect this recipe, so even the most inexperienced cook can make it without failing. My two daughters, 22 years and 14 years old, both can make this traditional Johorean bread entirely on their own, with no help whatsoever from me! Nothing beats Roti Naik Johor, fresh & hot from the oven!

· 4 ½ c (750gms) bread flour/tepung tinggi protein
· 3 tbsp (75gms) butter/mentega
· ¾ c (185mls) water/air
· ¾ c (185mls) evaporated milk/susu evaporated
· 2 tbsp(20gms) caster sugar/gula kastor
· 1 tsp(5gms) salt/garam
· 1 pack of 11gm instant yeast/ yis segera
· 2 eggs/ telur
· 1 extra egg, beaten for eggwash/telur, dipukul untuk disapu atas roti

1. Place all the above ingredients into a mixer. Use a dough hook to knead them all together for about 10 minutes.
2. Rest the dough at a warm place, covered with oiled cling film, for 30 - 40 minutes until it doubles in size.
3. Punch the dough. Divide into small equal golf balls sizes. Place the small dough balls onto a greased baking tin.
4. Cover the dough balls with oiled cling film. Allow the dough balls to rest for another 30 minutes, to swell and double in size at a warm place.
5. Brush with eggwash prior to baking in a 160ºC preheated oven for 20 minutes or until sounds hollow when tapped and crisp & golden brown in colour.
6. Brush with extra butter when cooked and Roti Naik is still hot from the oven.

1. Gaulkan semua bahan di atas. Uli hingga sebati.
2. Biarkan doh rehat selama 30-40 minit sehingga ia naik sekali ganda.
3. Uli sekali lagi dan bahagikan doh kepada ketulan kecil. Letakkan di dalam dulang pembakar yang telah disapu dengan sedikit mentega.
4. Tutupkan doh bebola roti dengan plastic cling film yang disapu minyak, Rehatkan bebola doh selama 30 minit ditempat yang bermatahari (tapi tak berangin) sehingga doh mengembang saiznya dua kali ganda.
5. Sapukan dengan telur yang dipukul sejurus sebelum dibakar di dalam ketuhar pada suhu 160ºC selama 20 minit.
Setelah masak, keluarkan dari ketuhar dan sapukan sedikit mentega di atasnya supaya ia kilat.

Everything Sambal ~ by Marina Mustafa

2016-11-16T19:56:00.004+08:00

Everything Sambal ~ by Marina Mustafa

PUBLISHER ~ MPH

EVERYTHING SAMBAL is a cookbook for every Malaysia! I start with a basic Sambal Tumis recipe.. From a dallop, a cupful or a dash of this one basic Sambal, I have developed 30 well-loved Malaysian recipes.

Who would have imagined, that one simple sambal can turn out Ayam Percik, Sambal Udang Petai, Spicy Beef in Soy Sauce, Pandan Chicken, Mee Bandung, Stingray Assam Pedas, Chilli Crab and even Salted Fish & Pineapple Gulai !??!! Everything Sambal can bring out the creative side of your culinary skills & bring out the chef in you…plus make cooking delicious meals so much easier!

If you love Sambal Tumis, this book is for you! If you are a true Malaysian who loves good home cooked meals, made easy……..you will need Everything Sambal! I have written this book in both the national language of Bahasa Malaysia and international English language, so it will be more accessible and fully used in all kitchens where hearts are still attached to sambal-based Malaysian food!

To purchase, click here.

Healthy Meals Made Easy ~ by Marina Mustafa

2016-11-16T19:56:00.001+08:00

Healthy Meals Made Easy ~ by Marina Mustafa

Publisher ~ MPH in collaboration with PHILIPS MALAYSIA

HEALTHY MEALS Made Easy is a super easy comprehensive baby & toddler cookbook. This book focuses on the right food to feed babies with a month-to-month guide, starting from the time they are introduced to real food at 6 months onwards. Apart from healthy mouth~watering recipes, there is menu planning guide, myths v facts of breastfeeding, dealing with colic babies and nutrition information for every recipe. What makes this book stand out, is that most of the recipes are family friendly…… where families of every age can also enjoy the recipes shared, with many choices of pasta sauces, dips, varieties of soups, porridge, lots of finger food and tasty healthy drinks. Let your baby & your family enjoy healthy meals together. A healthy family cookbook indeed!

To purchase, click here.

Cooking Under Pressure ~ by Marina Mustafa

2016-11-16T19:55:00.001+08:00

Cooking Under Pressure ~ by Marina Mustafa

Publisher ~ MPH in collaboration with PHILIPS MALAYSIA

When the Philips Electrical Pressure Cooker arrived my kitchen, I was intent on studying more about the new addition to my kitchen. I am the kind of person who does not like to underutilise any kitchen appliance. So, I tested on recipe after recipe and began to use it beyond the way that conventional pressure cookers were previously used!

Technology is such a blessing, as even though today’s Pressure Cooker is capable of doing so much more than softening tough cuts of meat & beans, it’s safety feature should be applauded. When releasing the steam, we can only hear the sizzle of steam escaping (hardly enough to capture on camera) and even if you are still fearful about releasing the steam, my Philips pressure cooker self-releases the steam for you. Attempt all you want, to open the lid while the pressure is building up & while it’s under pressure, and it is virtually impossible to open, ensuring your safety.

What enticed me most though, is how simple it is to use the pressure cooker. Just as I always say, during all my cooking sessions, “Just press two buttons, and the pressure cooker will do all the cooking for you” This is the joy of owning an intelligent Pressure Cooker in my kitchen.

Mum said she used the pressure cooker every single day when I was away for work at Turkmenistan. Even my daughter who focuses her time in the kitchen only for baking purposes, have now taken a keen interest on my pressure cooker, having cooked many delicious dishes using it….proudly saying how everyone enjoyed her cooking!

In reality, a pressure cooker retains 90-95% of the vitamins & nutrients compared to other methods of cooking. This is due to the steam being kept inside the pot during cooking time, retaining all the nutrients within the pressure cooker. Even mum being a seasoned cook, said that the food I cooked using the pressure cooker tasted more flavourful, highlighting the Bubur Asyura which I just cooked! Bubur Asyura by the way, is a Johorean specialty of comforting & soothing porridge cooked with seven varieties of beans with spices. For the first time, I didn’t need to soak or boil the beans separately, to cook this porridge!

I could go on & on about my endless excitement, cooking with my Philips Pressure Cooker, but I’ll let you try out all the recipes I shared in this cookbook. Then, you’ll be able to enjoy all the 25 delicious dishes in your own home….with a touch of two buttons!

When I allowed a pressure cooker enter my kitchen, I was truly mesmerized. I cannot believe why I allowed so many years of my life to pass by without me owning one. The benefits are enormous.

After using the Pressure Cooker for many years and loving it, I felt, as a cookbook author of seven cookbooks before this, it is my duty to share Malaysian based recipes using the pressure cooker on top of the fact that I kept on getting constant requests for me to do it. The recipes I share here, are recipes which I regularly cook for my own family and I hope you will share my family recipes with yours too! From my pressure cooker to yours!

To purchase, click here.

Hari Raya Classics ~ by Marina Mustafa

2016-11-16T19:54:00.001+08:00

Hari Raya Classics ~ by Marina Mustafa

Publisher ~ MPH

We cannot deny that food is a very important part of every Malaysian’s daily life and it is even more so during festivities such as Hari Raya. I know that most families put a great deal of effort and thought into the Hari Raya dishes. This is particularly so for the first day of Raya, as the Hari Raya specialties cooked on this day are enjoyed primarily during Hari Raya and not generally cooked during the rest of the year such as ketupat, lemang, rendang, sambal goreng, serunding and kuah kacang. Some of these food and recipes are shared in this book. Most of these recipes are treasured family recipes, which I hope you will enjoy trying out.

To purchase, click here.

100 Makanan Timur & Barat ~ by Marina Mustafa

2016-11-16T19:50:00.004+08:00

100 Makanan Timur & Barat ~ by Marina Mustafa
Publisher ~ Alaf 21, Karangkraf

100 MAKANAN TIMUR & BARAT intends to show the similarities between local Malaysian and Western food. Consisting of 50 Malaysian based recipes and 50 similar Western recipes.... You will be able to cook both dishes in the same kitchen, pleasing traditional tastebuds as well as newly introduced Western recipes such as Cakoi & Churros, or Mee Siam & Aglio Olio, Lempeng Kelapa & Fluffy Pancakes, Breakfast Buns & Roti Naik, Potato Salad & Gado-gado...Enjoy both Western & Local dishes, all in one comprehensive book!

To purchase, click here.

Jom Ikan ~ by Marina Mustafa

2016-11-16T19:49:00.001+08:00

Jom Ikan ~ by Marina Mustafa

Publisher ~ Alaf 21, Karangkraf

A compilation of 38 recipes with step by step pictures, makes the recipes easy to follow. Fish are so versatile, they are commonly eaten for breakfast, such as Pulut Panggang and Karipap Ikan, in dishes for lunch like Asam Pedas, Kicap Ikan, Singgang. For special occasions, like Botok-Botok, Beriani Ayam, varieties of noodles, like Laksa Johor, Laksa Penang & Laksa Kedah, tea time as well as Western specialties for the younger tastebuds.

I hope that my readers will enjoy the recipes I share in JOM IKAN as the recipes are dishes I cook daily in my home. Tried and tested, I hope that all my family recipes which I share here , will be enjoyed by every household in Malaysia and worldwide!

Saya kongsikan 38 resipi-resipi yang sangat senang dimasak dan insyaAllah sangat sedap. Setiap resipi menampilkan 6 langkah step by step yang terang dan senang diikuti. Setiap resipi didalam buku ini adalah resipi harian yang saya selalu memasak untuk keluarga saya. Apabila menulis buku JOM IKAN, saya tak sangka yang ikan ini sebenarnya sungguh versatile dan boleh dimasak untuk sarapan pagi seperti Pulut Panggang dan karipap , makanan tengah hari & malam didalam lauk, makanan petang dan masakan Western yang menjadi pilihan remaja sekarang.

Saya harap, semua pembaca buku JOM IKAN akan sentiasa mendapat idea apabila hendak memasak dan semoga resipi-resipi yang saya kongsikan mendatangkan menafaat kepada kesemua pembaca.

To purchase, click here.

Nostalgia Bersama Marina Mustafa ~ by Marina Mustafa

2016-11-16T19:46:00.003+08:00

Nostalgia Bersama Marina Mustafa ~ by Marina Mustafa

Heriloom family recipes are shared in NOSTALGIA BERSAMA MARINA MUSTAFA focused primarily on Majlis Cukur Jambul and Aqiqah....

50 resipi-resipi warisan keluarga saya dikongsikan didalam buku NOSTALGIA BERSAMA MARINA MUSTAFA, dengan fokus kepada Cukur Jambul & Aqiqah.

To purchase, click here.

Memorable Recipes for Malay Occasions ~ by Marina Mustafa

2016-11-16T19:24:00.000+08:00

MEMORABLE RECIPES FOR MALAY OCCASIONS

by Marina Mustafa

Self Published

This cookbook consists of appropriate recipes for different occasions celebrated by Malays throughout their lives and specifically from my own family celebrations.

The chapters in this book starts off from the birth of a life and ends with the occasion of death and what kind of menu fits into each occasion. Sprinkled all over my book are traditional use and old-folks remedies of ingredients and kitchenware frequently used.

To purchase, click here.

Hidangan Sunah ~ by Marina Mustafa

2016-11-14T18:53:00.000+08:00

HIDANGAN SUNAH ~ by Marina Mustafa

Eleven ingredients which were mentioned in the Al-Quran were chosen and turned into modern contemporary recipes, applicable for today's lifestyle.

To purchase, click here.

Spaghetti Bolognaise (using the Philips Pressure Cooker)

2016-11-14T18:47:00.000+08:00

Spaghetti Bolognaise

(using PHILIPS Pressure Cooker)

Bolognaise Sauce

· 1 cup chopped onions
· 800gm minced beef/chicken
· 1 can button mushroom, chopped
· 800gms peeled tomatoes
· ½ cup tomato puree
· 2 carrot, grated
· 4 cups water
· 1 tbsp Italian seasoning
· 1/3 cup sugar
· 2 tbsp salt
· 1 tbsp black pepper

1. Put all the ingredients into a PHILIPS Pressure Cooker pot.

2. Mix all the ingredients together until well combined.

3. Close the lid and press 'BEEF/CHICKEN' and then press 'START'.

4. After 30 minutes, when the Spaghetti Sauce is ready, release the steam by pushing the vent on the lid to the right.

5. Open the lid and serve the sauce over it over a bed of spaghetti.

Hearty Chicken Soup (using the PHILIPS Pressure Cooker)

2016-11-14T08:51:00.002+08:00

6 pieces of chicken

· 1 onion, blended

· 3 cloves of garlic, blended

· ½ inch ginger, blended

· 2 cinnamon stick

· 2 star anise

· 5 cloves

· 5 cardamoms

· 3 cups of water

· 1 carrot, cut into rectangle sizes

· 2 sticks of celery, cut into rectangle sizes

· 1 tsp salt

· 1 tsp black pepper

Place all the ingredients inside the PHILIPS Pressure Cooker pot.
Stir till everything is well combined.
Press Soup & then START button of the PHILIPS Pressure Cooker
After 30 minutes, the Chicken Soup will be ready.
Sprinkle with fried onions & sliced chinese celery when serving.

Hearty Chicken Soup (using the PHILIPS Pressure Cooker)

2016-11-14T08:51:00.000+08:00

· 6 pieces of chicken

· 1 onion, blended

· 3 cloves of garlic, blended

· ½ inch ginger, blended

· 2 cinnamon stick

· 2 star anise

· 5 cloves

· 5 cardamoms

· 3 cups of water

· 1 carrot, cut into rectangle sizes

· 2 sticks of celery, cut into rectangle sizes

· 1 tsp salt

· 1 tsp black pepper

Place all the ingredients inside the PHILIPS Pressure Cooker pot.
Stir till everything is well combined.
Press Soup & then START button of the PHILIPS Pressure Cooker
After 30 minutes, the Chicken Soup will be ready.
Sprinkle with fried onions & sliced chinese celery when serving.

Chicken Stew (using the PHILIPS Pressure Cooker)

2016-11-14T08:46:00.001+08:00

Ingredients:

1 large yellow onion, peeled & cubed
3 cloves of garlic, chopped
2 bay leaves
½ kg chicken, cut into pieces
2 carrots, cubed
2 large potatoes, peeled & quatered
4 stalks of celery, sliced into 1 inch lengths
2 tbsp tomato puree
1 tbsp Worcestershire sauce
2 tsp salt
2 tsp coarsely ground black pepper
1 tsp of paprika
¼ cup plain flour mixed with 2 cups of water
1 handful of fresh parsley

Method:

Place all the ingredients above, except the fresh sage, into the PHILIPS Pressure Cooker.
Stir everything together until well combined.
Press CHICKEN and then START. Make sure the vent on the cover is pointed in the middle, towards the pressure button.
When serving, scoop a ladleful of stew into bowls and top with the fresh parsley.
Dunk with some baguette.

Asam Pedas Ikan Pari

2015-01-27T23:22:00.001+08:00

Makes 4 servings

Ingredients to blend:

2 onions
3 cloves of garlic
1 tsp roasted shrimp paste/belacan

Other ingredients:

4 slices of ikan pari/stingray
4 tbsp of oil
½ a cup of chilli paste
1 tbsp of tamarind paste/asam jawa diluted in 1 cup of water, remove stones
2 lemongrass/serai, bruised
1 tsp of turmeric powder
1 handful of daun kesum
6 bamboo starfruit
4 ladies fingers
2 wild ginger buds (optional)
10 round baby aubergines (optional)
1 tsp of salt
1 handful of daun kesum

Method:

Heat oil in a medium sized pot. Sautee the blended ingredients & cook till fragrant.
Add the chilli paste & turmeric powder and cook till the oil separates.
Pour in 4 cups of water. When the liquid starts to boil, put in the sliced stingray fish.
Pour in the tamarind juice & season with salt.
Put in the bamboo starfruit, ladies fingers, aubergines and wild ginger buds (if using).
When the fish is cooked, put in the kesum leaves and serve.

Assam Pedas Chicken

2015-01-27T22:58:00.001+08:00

Asam Pedas Chicken

(using the PHILIPS PRESSURE COOKER)

Makes 4 servings

Ingredients to blend~

· 2 onions

· 3 cloves of garlic

· 1 tsp roasted shrimp paste/belacan

Other ingredients~

· ½ a chicken, cut into 8 pieces

· ½ a cup of chilli paste

· 1 tbsp of tamarind paste/asam jawa diluted in 1 cup of water, remove stones

· 2 lemongrass/serai, bruised

· 1 tsp of salt

· 1 handful of daun kesum

1. Place the chicken pieces into the PHILIPS Pressure Cooker.

2. Pour the blended items over the chicken.

3. Put in the chilli paste, tamarind juice, lemongrass and salt into the PHILIPS Pressure Cooker.

4. Mix everything till well combined.

5. Press ‘CHICKEN’ and ‘START’. Make sure the vent is closed and pointed towards pressure cooking.

6. When the Asam Pedas Chicken is cooked, turn the vent to release the pressure and put in the daun kesum.

Nasi Goreng Kampung

2014-11-08T08:47:00.000+08:00

Everybody loves Nasi Goreng. Nasi Goreng Kampung was my late dad's favorite and we always have it during breakfast. Its the simplest Nasi Goreng with just a handful of ingredients but it is full of flavor!

At times, we would like to have Nasi Goreng Kampung without the calories. So, I started making my family's recipe of Nasi Goreng without the frying and the massive amount of oil using the PHILIPS Pressure Cooker and it tastes just as delicious. Because my mum loves the slightly oily texture, I added some olive oil right at the very end!

(using the PHILIPS Pressure Cooker)

2 cups of Basmathi rice, wash & drain
1 large onion
2 cloves of garlic
2 tbsp dried prawns, soaked in hot water & drained
8 fresh red chillies, deseeded
5 birds eye chillies
2 cups of water
1 egg
1 ½ tsp salt
1 tbsp olive oil

Method:

Place the onion, garlic, soaked dried prawns, red chillies and birds eye chillies into the PHILIPS Food Processor.
Process the ingredients until coarsely chopped.
Place all the chopped ingredients into the PHILIPS Pressure Cooker Pot and add the rice.
Flavour with salt.
Pour in the water.
Press RICE and the press START on the PHILIPS Pressure Cooker with the vent pointing towards the middle which is for pressure cooking.
When the rice is cooked in 14 minutes, make a crater in the middle of the rice and break the egg in the middle.
Close back the lid and allow it to rest for a few minutes.
After 5 minutes, pour olive oil over the rice and stir the ingredients together. Serve.

Spicy Ox Tail Soup (using the Philips Pressure Cooker)

2014-09-01T08:40:00.000+08:00

Spicy Ox Tail Soup

(using the PHILIPS Pressure Cooker)

· 8 slices of oxtails

· 1 onion, blended

· 3 cloves of garlic, blended

· ½ inch ginger, blended

· 1 tbsp tomato puree

· 3 cups of water

· 2 potatoes, skin peeled & cubed

· 1 carrot, cut into small cubes

· 2 sticks of celery, cut into small cubes

· 1 ½ tsp salt

· 1 tsp black pepper

· 1 tsp ground cumin

· 1 tsp ground coriander

· 1 cinnamon stick

· 2 star anise

· 6 cardamoms

· 6 cloves

1. Place all the ingredients inside the PHILIPS Pressure Cooker pot.

2. Stir till everything is well combined.

3. Press SOUP & then START button of the PHILIPS Pressure Cooker.

4. After 30 minutes, the Soup will be ready.

5. Release the pressure by turning the vent to the right. Then open the lid.

7. Sprinkle with fried onions & sliced chinese celery when serving.

Nutella Rolls (using the PHILIPS Air Fryer)

2014-09-01T08:37:00.001+08:00

Nutella Rolls

(using the PHILIPS Air Fryer)

Ingredients:~

· 1 pack of rolled puff pastry

· ½ cup of Nutella

· 3 tbsp of desiccated coconut

Method:~

1. Unroll the pastry & spread the Nutella over the surface of the pastry.

2. Roll the pastry back.

3. Put the pastry back into the freezer to make it easier to cut.

4. Preheat the PHILIPS Air Fryer to 180ºC.

5. Cut the rolled up pastry into ¼ inch thickens and place it onto the Air Fryer plate.

6. Sprinkle with desiccated coconut.

7. Bake in the PHILIPS Air Fryer for 8 minutes or until golden brown.

Otak-Otak

2014-09-01T08:35:00.002+08:00

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Otak-Otak

(using the Philips Air Fryer)

· 6 pieces of fish fillet, 2 inch in size

· 1 medium sized onion

· 3 cloves of garlic

· 1 inch of turmeric root

· 1 inch of ginger

· 2 stalks of lemongrass

· 6 red chillies, deseeded

· 3 pieces of kaffir lime leaves

· 1 tsp of roasted shrimp paste (belachan)

· 1 tsp of ground coriander

· 1 tsp of ground cumin

· 3 eggs

· 1 tbsp corn flour

· ½ cup of coconut cream

· ½ tbsp. sugar

· 1 tsp salt

· 8 pieces of wild betel leaves (daun kadok)

· banana leaves, wilted & cut into 8”x5”

1. Place the onion, garlic, turmeric root, ginger, lemongrass, chillies, kaffir lime leaves and shrimp paste into a Philips blender and blend till fine.

2. Put in the coconut milk, eggs, ground cumin & ground coriander. Season with salt and sugar. Blend further.

3. Place one piece of the wild betel leaf on top of one piece of the banana leaf. Scoop 2 tbsp of the mixture onto it and top with a slice if fish fillet.

4. Fold the long side of the banana leaf towards the centre, and fold the other side over the top. Secure both ends with a toothpick. Steam over boiling water for 12 minutes.

5. Alternately, place banana leave over small ramekin bowls, top with the wild betel leaves. Place the fish over and scoop 2 ladels of mixture over the fish. Steam or bake in the PHILIPS Air Fryer for 15 minutes. Serve in individual ramekin bowls.

Marina Mustafa cooks Nasi Dhal

2014-06-30T07:56:00.001+08:00

http://youtu.be/zCTPMnRrLxY

Roasted Pumpkin Soup (using Philips Soyamilk Maker)

2014-05-11T17:34:00.000+08:00

Roasted Pumpkin Soup

(using the PHILIPS Soyamilk Maker)

Makes 4 servings

Ingredients:

· 2 cups of chopped roasted pumpkins

· 1 tbsp of chopped onions

· 1 garlic, chopped

· 1 tsp of chicken stock granules

· ½ tsp salt

· 1 tsp ground black pepper

· ½ a cup of milk

· 1 tbsp of flour combined with 2 ½ cups of water

· ¼ cup of cream

Method:

1. Place all the ingredients except the cream, into the PHILIPS SoyaMilk Maker.

2. Press the ‘PUREE SOUP’ Mode and the Press ‘START’.

3. After 25 minutes, the Pumpkin Soup should be ready.

4. Pour into bowls. Swirl with thickened cream and crutons when serving.