Monday, September 23, 2013

Prawns and Veggie Tortilla Wrap

Tortilla wrap is my favorite bento lunch. This version of tortilla wrap takes longer time to prepare compared to the Chickenand Veggie Tortilla Wrap that I shared earlier. I get what I gave. I spend more time in the cooking and preparation, and I got the better taste tortilla wraps.

Prawns and Veggie Tortilla Wrap 
Yields for 2 to 3


3 tortillas
3 eggs
1/2 tomato, sliced
1/2 Japanese cucumber, sliced
1 stalk of spring onion, chopped
1 small onion, diced thinly, soak in cold water and drained
prawns, shelled, steamed and sliced into 2
Cooking oil

1. Crack an egg in a bowl. Add a tbsp of chopped spring onion. Beaten it with a fork.
2. Heat up a pan or wok with some cooking oil. Pan fry the egg. When it is almost cooked at the bottom side, top it with a Tortilla. Leave for a few seconds and flip to fry the other side. You’ll get the egg and tortilla stick together. Dish out.
3. Repeat step 1 and 2 to prepare the other 2 sheets of “egg-tortilla”.
4. Allocate a sheet of “egg-tortilla” on a chop board with egg facing up. Spread a layer of Mayonnaise on the egg surface. Top up all the ingredients – tomato and cucumber slices, prawns, onions at the bottom area of the tortilla sheet. Roll it up tightly and cut into two.
5. Repeat step 4 to get the rest of tortilla wraps done.

Monday, September 9, 2013

Baked Paprika Chicken with Philips Electric Pressure Cooker

Little Inbox bought a Philips electric pressure cooker last July. So far, it contributes a lot in cooking. It is worth the value if you consider it as a heavy duty kitchen aid.

This dish was cooked to experiment the texture of the baked free-range chicken from the electric pressure cooker. We know that free-range chicken need longer time to cook due to its firmer texture. Based on my previous experiment, an oven baked free-range chicken tends to be dryer and harder. With electric pressure cooker, you won’t face this problem. What you’ll get a baked free range chicken that is juicy, tender and oil-less compared to normal farming chicken.

Baked Paprika Chicken with Philips Pressure Cooker
Serves 2

Half of a free-range chicken, cleaned

1 tsp Paprika
½ tsp salt
1 tbsp honey
1 tsp light soy sauce
½ tbsp oyster sauce
Dashes of pepper
2 cloves of garlic, peeled and grated

1.Pad dry the chicken after cleaning.
2.Make tiny holes over the chicken with fork.
3.Mix up all the ingredients listed under marinades.
4.Marinate the chicken for overnight in fridge.
5.Take out the chicken from the fridge at least half hour before cooking.
6.Put the chicken in the pressure cooker pot with skin facing up (together with the marinades).
7.Close the pressure cooker lid.
8.Adjust the valve to baking mode.
9.Select “chicken” under the baking mode and press the start button.
10. When it is done, wait till the pressure is released before removing the lid.
11. Turn the chicken with skin facing down. Close the lid and keep warm for 15 minutes before serving.


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