How to use WMF Perfect Plus Pressure Cooker - My first dish

To test the WMF Perfect Plus Pressure Cooker we just bought last week, I cook stewed-pork shoulder with radish in soy sauce ( kind of popular dish in Asia).

1. Ingredients
- 2-3 pounds of pork shoulder (pork butt, pork belly is ok. I choose pork shoulder because it's less fat), I keep the whole piece but you can cut it into stew-size
- 1 medium radish

- Green onion (it's better to have big Japanese green onion, but the other green onion is ok)
- Sliced ginger
- Garlic: 3 to 5 gloves
- 5-spice powder (any Asian market, even Wholefood sells it):1/2 tea spoon
- Black cardamom: A spice used in cooking Vietnamese Pho (optional)
- 1/2 cups of rice wine (optional)
- 1 spoon of sugar
- Pepper
- Soysauce: 3 spoons, (or you can use 1,5 spoons of soy sauce and 1.5 spoons of thick soy sauce)
- Salt: 1 tea spoon
- Water: 2 cups

  

2. Method
- Marinate pork with pepper, 5-spice powder and a little bit salt for at least 5 minutes
- Heat 2 spoons of oil in the pressure cooker (not cover lid) at medium heat, than add the meat.

- For each side, cook 5 minutes. I know it takes time, but if you cut into smaller pieces, it will be faster.

 - Add ginger, garlic,  Black cardamom, and onion, stir 1 minutes to make fragrance

- Add radish, soy sauce, and water to cover the meat.

- Close and lock the lid, use high heat for 10 minutes or until you see the yellow indicator pop up, then reduce the heat to low medium to make sure the the indicator not over orange color. Cook for 30 minutes after you see the orange indicator.

- After 30 minutes, I turn off the heat and leave it there for 20 minutes.

- Because I cook the whole piece of meat, so when it get cool and stored in refrigerator, I can slice it as thin as I want. It's suitable for ramen  or other soup noodles dish. Or you can reheat the sauce, add chopped garlic, green onion, and cilantro, than cover the meat (after slicing and heating).

Stew lamb for a winter day

The winter is coming, it's time for a lamb dish. It will warm you up in a windy and rainy day (like today). I use Asian style to cook with help from my best slow cooker: Breville Risotto Plus

1. Ingredients

- Lamb: 1-2 pounds, cut into stew size. 

- Spices: 

      + Rock sugar: several piece

      + Black pepper

      + 1 spoon Cumin powder (or roasted cumin seeds, I prefer the powder because it's easy to eat)

      + Chinese cheese (red fermented rice/tofu) (it's very salty, put 1 spoon is enough, then you don't have to use salt)

      + Chili powder (you can't it spicy, don't use it)

      + 1 tea spoon ground nutmeg

- Vege: Chop all these vege: 1/2 onion, 2 green onions, 1 piece ginger, 5 gloves of garlic, 1 shallot

      

2.Method

 - Use saute setting
- Preheat for 2 minutes
- Add 1 spoon oil and wait 1 minute
- Add all chopped vegetables, stir frequently for 2 minutes

- Add all spices and stir well for another two minutes

- Add lamb and stir well until all the meat outside change to bright colour.

- Add water to cover the meat. Wait until it's broiled for 10 minutes, then change to slow cook mode (I prefer slow cook high, faster).
- Wait for 3 hours, or just 2 hours if you cook for 15 mins before change to slow cook mode.

Stew pork belly with Breville - Asian style

The new semester starts. Using Breville's slow cook - Risotto Plus is a way to safe time while I have to go to class or read papers at home. This time, I try a more simple method, mix everything together, but the flavor is still awesome, feel like what mom cooks at home.
 Let's start!

1. Ingredients:
- Pork belly: 1,5 pounds (if you buy from wholefood, they can help you cut into small piece if you want)
- big green onion (better flavor than small onion, can find at Hmart or Mitsuwa)
- Slice ginger, hot chili, chopped garlic : 3 gloves
- Five spiced powder: 1 spoon
- Soy sauce: 1/2 cup
- condensed sweet soy sauce: 1/2 cup, if you don't have this sauce, use 3/4 cup of soy sauce (total), add 1/2 cup rice wine or few piece of rock sugar.
- Black pepper
- Water
- Cilantro and green onion for garnishing

This is the two soy sauce I use today

2. Method
- Put pork belly, soy sauce, pepper, spiced powder, ginger, and garlic in to the Breville cooking bowl, mix together, then leave it there for 15 mins
- Turn the heat on, use saute setting, cook until the meat's color changes (stir frequently)

- Add onion, wine (if you use), stir well for another 3 mins

- Add water till cover the meat, put the hot chili on the top, close lid, wait for 15 mins, then change to slow cook high setting.

- Garnish with some slice green onion (small one) and cilantro

Slow cooked pork - Asian style in Breville's Risotto Plus™

It's nice, convenient, and safe when using Risotto Plus from Breville. You just have to prepare the food and cook before the stewing about 30 mins, leave it there for hours, go to work or school, come back and have everything ready to eat. Highly suggest for students! It's really a Multi Chef!

Serve for 2
1. Ingredients:
- Stew pork (prefer pork belly): 8 pieces (1 pound)
- Radish: 1 pound, cut into meat size
- Green onion: 1 => cut into 1 inch size, 1: Chop
- Ginger: 1 small piece: slice
- Garlic: 3 gloves: chop
- Fresh chili: 2
- Pepper (up to you)

- Rice white: 1/2 cup
- Soy sauce: 1/4 cup (or less)
- Five spiced powder: 1/2 spoon
- Salt: if you eat salty, add some

- Water: 5 scoops (the one go with Breville)
- Optional: dried radish

2. Cooking method:
- Preheat the cooking bowl for 2 mins, use Saute setting
- Add 1 spoon oil, then add garlic, ginger, and onion, stir well

- After 1 min, add pork,stir each 30 second for 3 mins (make the whole cubic meat can be cooked)
- Add five spiced powder, stir well with meat for another 2 mins
- Add wine, soy sauce, radish, dried radish and red chili, wait for 2 mins

- Add water until it cover the meat, close lid, wait 15 mins.

- Then use slow cook high setting, leave it there for 3 hours
- Before serving, if you think the water is too much, use saute setting about 10 mins, the water will evaporate.
- Garnish with chopped onion