Wednesday, December 31, 2014
Tuesday, December 30, 2014
Trio Pressure Cooker 3.5L Review
Cheap Trio Pressure Cooker 3.5L Review
Brand : Trio
Category : Pressure Cooker
List Price : RM 75.00
Discount : 43%
Fixed Price : RM 43.00
(Price taken on Oct 15, 2014)
On previous article before i have written about Butterfly Pressure Cooker BPC-26A 8.5L, now i want to write another pressure cooker which is Trio pressure cooker. Cook nutritious and healthy meals, much more easier and faster with the Trio Pressure Cooker 3.5L. This medium sized pressure cooker will ensures your foods’ natural flavours are preserved, in using ultimate superheated steam to pressure natural flavours into food. All at the convenience and comfort of your home, serve up delicious and healthy meals at any time.
Category : Pressure Cooker
List Price : RM 75.00
Discount : 43%
Fixed Price : RM 43.00
(Price taken on Oct 15, 2014)
On previous article before i have written about Butterfly Pressure Cooker BPC-26A 8.5L, now i want to write another pressure cooker which is Trio pressure cooker. Cook nutritious and healthy meals, much more easier and faster with the Trio Pressure Cooker 3.5L. This medium sized pressure cooker will ensures your foods’ natural flavours are preserved, in using ultimate superheated steam to pressure natural flavours into food. All at the convenience and comfort of your home, serve up delicious and healthy meals at any time.
Modern technology
The Trio Pressure Cooker 3.5L is made with modern day pulling and stretching technology, with great aluminum and supported by an additional strong metal base, giving it long durability and compatibility with the Induction Cooker. A small thin side wall and thick base, absolutely allows heat to spread evenly, cooking food much more faster, needing just only minimal small amounts of energy.
 |
| Aluminium with additional metal base |
Elegant and healthy
This strong and with long durable Trio Pressure Cooker 3.5L is elegantly designed to also ensure no bottom burning will happens, letting you must to say goodbye to artificial flavouring, extra oil and salt. A safe superb silicon sealing rings and seals the pressure cooker to make the process of closing and opening the lid easy to do, with heat temperature preserved in the cooker. Handles are more ergonomically designed makes it very easy to pick up and start cooking.
Cook with ease
With a spring safety valve, and block-proof cover, cooking is now much more easy like preparing ingredients, and like dumping them into the pressure cooker, just only turn on the stove and walking away for a several period of time. Whether its cook vegetables, meat or other ingredients now available, texture will preserved, while the juices are actively get mixed with each other for the best tasty flavours.
Customer Reviews on Trio Pressure Cooker 3.5L - TPC-1835
| 1. | nurull.... on 11/19/2014, said:  |
| Received in good condition..it's cute & i love it ;) | |
| 2. | irn.... on 10/15/2014, said:  |
| I couldnt say more about this product except it is GREAT! The build quality is strong and seems like it is suitable to endure any type of pressure cooking on my stove. The noise made by the cooker is acceptable. The dimension of the cooker is suitable for 3-4 serves or 1 whole chicken. Previously, I used it to cook beef and mutton and the result is really amazing, I need only 40 minutes to tender it and the result was marvelous. I am buying for second time for my mom due to its good performance. Price is unbeatable. Worth for money and you should try it without doubt. P/s: the only drawback is I need to use a tool to hold and release the pressure since it is too small and hot to be held by my bare hand, the pressured steam coming out from the cooker is the thing to be awared of or you might get hurt burning your hand. | |
| 3. | ch.... on 8/17/2014, said: |
| product in size is suitable for our small family.still do not have time to try but overall looks nice.but this time i really felt pretty bad about the packaging.no bubbles wrap..only sealed "superbuy" on the product's box directly. maybe the person in-charge was rushing but i can't understand why she/he put the bubbles wrapper inside the pot!plus, i got the pot without the handle attached. horrible service superbuy, while on no. 8's description you said "Auxiliary handle (1 piece, attached to the cooker if the cooker is fully packaged)" so now..i need to find the pressure cooker shop to fix it right and proper before i use it with peace in mind! (if the pot is not attached safely it will harm you guys). | |
| 4. | chuaba.d.... on 6/14/2014, said: |
| Used it, and fell it love with it. Saved so much time in cooking! | |
| 5. | leo..... on 4/22/2014, said: |
| Come across this when surfing the net, was having doubts. Decided to give a try. Hand grip feels great and solid, a little lose with the manual but found my way around it. Tried, used it and love it. | |
| 6. | maha.... on 4/21/2014, said: |
| The best choice for a small family. Its suitability of using induction cooker for heating makes it worth for a modern style of living. Its small size also fits perfectly for small homes or apartments. Fast delivery by TNT and most recommended product. | |
| 7. | localho.... on 4/1/2014, said: |
| Purchase via Maybank Treat point.Overall satisfied with the product,Nice and practice pressure cooker suitable for small family(3 to 4 person).Solid built and value for money. Flat and thick bottom surface suitable for gas stove or induction cooker. Smooth online transaction from Superbuy and fast delivery from TNT express. Most recommended. | |
Rating & Reviews of Trio Pressure Cooker 3.5L
- Best service!!Lyss 24/12/2014Super fast delivery. Bought on 23.12.2014 and item received today 24.12.2014. Thanks lazada!!
- NOR HABIBAH BT MOHAMMED @ AZIZ 15/12/2014
- goodMUTIA SABIHAH BINTI ABDULHADII 13/12/2014
- Thumbs upShasha Fadiella Othman 06/12/2014good product suitable for small family with this size.. wil buy 9.0L size soon :)
- cheap and usefulfalasteen 11/11/2014its good
- Trio presure cookernina mobilla 08/11/2014Amazing!!price wise
- sup tulang dalam masa 30 minit...Liza...Beranang 29/10/2014Suka sangat ..sebelum ni nak kena rebus hingga sejam lebih atau 2 jam untuk mendapat daging yang empuk.
Perkhidmatan penghantaran yang cepat dan boleh yang penting boleh membuat pembayaran ketika penerimaan. (COD) .. - lebih kecil dr sangkaanmiss jo 18/10/2014barang berkualiti baik, cuma kapasiti tdk sampai 3 liter...
- Worth buyingSUHAIMI AHMAD MAZUKI 25/09/2014it also cook on induction stove
- zuraitul nazuah muhamad 24/09/2014
Sunday, December 28, 2014
富貴菜和黃酒雞食譜
http://www.ellenaguan.com/2012/01/time-flies-today-is-3rd-day-of-chinese.html
Time flies, today is the 3rd day of Chinese Lunar New Year and I am sure most of you have being busying with the house to house visiting plus feasting on the delicious New Year goodies and food. Even though nowadays we could easily ordered or enjoy a hassle free reunion dinner in restaurants but I believe there are still many housewives, mothers, grandparents and etc busying with the preparation of their signature dishes for reunion dinner.
I remember when I was a kid, I always look forward to Chinese New Year to feast on those "special" dishes that my dad would only cook during New Year. And although I am not a very good cook like my dad, every Chinese New Year I would still try to cook up one or two of my self concoct dishes for my family.
For this year reunion dinner, I have prepared this quick and easy stuffed mushrooms with minced meat and black moss dish to serve together the auspicious greens known as Fu Gui Cai(富贵菜). To make it more colourful and appetising, I have also added gingko nuts and wolfberries to enhance the presentation.
I would be submitting this Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Mossdish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.
This Glutinous Rice Wine Chicken(黄酒鸡) is one of the traditional Hakka dish eaten during confinement or Chinese New Year. To cook this dish usually they would buy kampong chicken instead of the normal chicken and simmer it together with their homemade Glutinous Rice Wine. According to the Hakka this dish is good to replenish lack of blood due to fatigue, malnutrition, cold chills, irregular menstruation, anemia, postpartum weakness and etc.
Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Moss, Glutinous Rice Wine Chicken
I remember when I was a kid, I always look forward to Chinese New Year to feast on those "special" dishes that my dad would only cook during New Year. And although I am not a very good cook like my dad, every Chinese New Year I would still try to cook up one or two of my self concoct dishes for my family.
STIR-FRY FU GUI CAI AND STUFFED MUSHROOM WITH BLACK MOSS
富贵花开
富贵花开
I would be submitting this Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Mossdish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.
(serves: 3-4 | Preparation: 15 minutes | Cooking: 10 minutes)
Ingredients:
6 - 8 Dried Medium Chinese Mushrooms, soaked in hot water till soften
150g Minced Meat
10g Black Moss(发菜), pre-soaked in water
10 Gingko Nuts
1 Floret of Fu Gui Cai(富贵菜)
Some Wolfberries
1 Red Chilli, sliced
3 Slices Ginger
3 Cloves Garlic
1 Teaspoon Cooking Wine
1 Teaspoon Cornflour + 1 Tablespoon Water, mixed well
Seasoning:
1 Tablespoon Oyster Sauce
1 Teaspoon Cornflour
1/2 Teaspoon Sesame Oil
1/2 Cooking Wine
Dash of Pepper
Sauce:
100ml Water
3 tablespoons Oyster Sauce
1 Teaspoon SugarMethod:-1. Mix minced meat, black moss and seasonings together and set aside to marinate for at least 10 minutes if time permit.
2. Stuff about 1 tablespoon of the minced meat mixture into the pre-soaked mushrooms.
3. Preheat Happy Call pan with about 1 tablespoon of oil and fry the stuffed mushrooms for about 1 minutes each side or until cooked. (HCP close but don't lock) Remove and set aside.
4. Add in another 1 tablespoon of oil to saute ginger and garlic till fragrant before adding in the Fu Gui Cai (remove the leaves from the floret, reserved 1/4 of the last portion to act as flower), chilli and gingko nuts. Close the pan and let it cook for another 1 minute before giving it a quick stir and close the pan for another 30 seconds.
5. Next add in the cooked stuffed mushrooms together with the sauce mixture and give the mixture a quick sit-fry and simmer on low heat for another 30 seconds before removing the vegetables.(arrange the vegetables in the middle of the plate)
6. Lastly with the mushrooms and gingko nuts still remains in the pan, add in corn star mixture and cooking wine and wolfberries, mix well with all the ingredients.
7. Remove and arrange mushrooms on serving plate around the fu gui cai. You can also decorate the mushroom with the wolfberries shown above.Note:-~ If you prefer you could replaced the dried mushroom with fresh shiitake mushrooms.~ Pick up other greens such as broccoli, xiao ba cai or etc according to your preference if fu gui cai is not available.~ For more varieties you could also add in fish or prawn paste to the minced meat mixture.
GLUTINOUS RICE WINE CHICKEN
黄酒鸡
黄酒鸡
(serves: 2-3 | Preparation: 10 minutes | Cooking: 15 minutes)
Ingredients:
1/2 Chicken(about 600g), cut into bite sizes
1 Tablespoons of Sesame Oil
6 Slices of Ginger, cut into thin strips
200ml - 250ml of Glutinous Rice Wine
6 Red Dates, cut into thick slices
1/4 Teaspoon Salt
Marinade:
1 Teaspoon Cornflour
1 Teaspoon Sesame Oil
1 Teaspoon Light Soy sauce
1 Teaspoon Cooking WineMethod:-1. Marinate the chicken with cornflour, sesame oil, light soya sauce and cooking wine for at least 10 minutes.
2. Preheat Happy Call Pan on low heat with sesame oil and saute gingers till fragrance(close but don't lock).
3. Add in marinated chicken and cook on low heat for 1 minute (closed and locked), flip the pan over and cook for another 1 minute.
4. Next flip the pan back, add in rice wine and red dates, locked the pan and simmer over low heat for about 8 - 10 minutes till the chicken is tender and cooked through.
5. Lastly add in salt to taste and serve hot.
Rendang Ayam
For own Reference only:
Rendang Ayam Yang Sedap dan Tahan Lama
Sebelum masuk bab resepi, hari ini saya sangat terkejut apabila mendapat mesej dari anak anak tentang ikan koi Jepun yang dibela sejak kecil lagi telah diserang oleh makhluk apa pun tak pasti. 9 ekor kesemuanya. Ada yang hilang sebahagian kepala, ada yang hilang ekor dsb. Walaupun berulang kali saya mengucap kalimah Istirja' Inna lillahi wa inna ilaihiroji'un namun saya tidak dapat menahan sebak apabila setiba di rumah. Saya menangis kesedihan. Serasa sangat trajis kematian ikan ikan kesayangan saya itu. Mudah mudahan saya diberikan kesabaran yang tinggi menghadapi musibah ini. Gantikan lah dengan yang lagi baik, Ya Allah. Ameen.
Ini adalah resepi Rendang Ayam yang saya sediakan sebaik balik dari pejabat hari Jumaat yang lalu. Setelah berhari hari tak menjamah nasi, teringinlah pula untuk meratah ayam dengan sedikit nasi. Namun segalanya tak seperti yang diinginkan bila badan badan tiba tiba merasa seram sejuk dan berpeluh seperti hendak pengsan. Agaknya terlalu lama saya berdiri menyiapkan bahan bahan dan saya pulak agak keletihan. Jadi masa makan pun, saya gagahkan sebab mahu makan bersama suami dan anak anak. Memang sungguh tak berselera bila badan tak sihat.
Ini adalah resepi Rendang Ayam yang saya sediakan sebaik balik dari pejabat hari Jumaat yang lalu. Setelah berhari hari tak menjamah nasi, teringinlah pula untuk meratah ayam dengan sedikit nasi. Namun segalanya tak seperti yang diinginkan bila badan badan tiba tiba merasa seram sejuk dan berpeluh seperti hendak pengsan. Agaknya terlalu lama saya berdiri menyiapkan bahan bahan dan saya pulak agak keletihan. Jadi masa makan pun, saya gagahkan sebab mahu makan bersama suami dan anak anak. Memang sungguh tak berselera bila badan tak sihat.
Resepi di bawah adalah untuk 2 ekor ayam walaupun saya memasak hanya untuk seekor ayam sahaja. Senang untuk masak masa raya nanti kalau resepi untuk 2 ekor ayam terus. Rendang ini lebih sedap dikacau lama lama dengan api kecil sehingga berwarna gelap. Oleh kerana bahan bahan dihiris dan ditumis terlebih dahulu, rendang ini sangat tahan lama dan lambat basi. Saya bercadang untuk menggunakan resepi ini untuk masakan rendang pada hari raya nanti. Lol puasa pun belum, dah bercerita pasal raya. Seperti biasa, bulan Ramadhan adalah bulan di mana saya menggantung periuk belanga. Saya akan kurangkan sama sekali kegiatan di dapur dan menggunakan masa yang ada untuk perkara lain. Bukanlah maknanya tidak memasak langsung, tapi akan dikurangkan.
Jom kita tengok resepi yang saya pelajari dari sahabat saya, Puan Rohaya aka Roy yang merupakan resepi keluarga beliau sejak dulu dan biasa dimasak untuk hidangan di hari raya. Kata Roy lagi, dia biasanya memasak sehingga 5 ekor ayam dan pada hari raya pertama sudah licin semuanya.
Rendang Ayam
Oleh: Azie Kitchen
Bahan bahan:
2 ekor ayam
1 kg bawang merah - hiris
3 labu bawang putih - hiris
4 inci halia - hiris
4 inci lengkuas - tumbuk
2 inci kunyit hidup - tumbuk
4 batang serai - titik
4 senduk cili kisar - ikut suka pedas
Kayu manis, buah pelaga, bunga lawang
4 kg santan
2 keping asam keping - ikut rasa
Garam
Gula
Daun kunyit - opsyenal
Sedikit kerisik - opsyenal utk warna gelap
Cara cara:
Panaskan minyak dan tumis rempah penumis bersama bahan hiris serta serai sehingga wangi. Kemudian masukkan cili kisar dan kunyit serta lengkuas yang ditumbuk. Tumis sehingga cili benar benar garing.
Masukkan ayam dan gaul rata sehingga ayam kecut. Masukkan sedikit santan cair bagi membolehkan ayam masak. Setelah itu, baru dimasukkan semua santan dan masak dengan api perlahan sahaja.
Akhir sekali, masukkan kerisik, garam, gula dan asam keping secukup rasa. Masak sehingga kuah kering dan pecah minyak. Jika suka, boleh taburkan daun kunyit yang dihiris halus sebelum ditutup api.
Nota:
Setelah ayam masak, boleh keluarkan ayam terlebih dahulu dan masak bahan perencah sambil dikacau dengan api perlahan untuk menjadikan kuahnya berwarna agak gelap.
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