Instant Pot life

Vietnamese Style Yogurt in the Instant Pot

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Yogurt WaterMark

I’ve lately grown to like the flavor of plain yogurt with its rich and tarty taste, smooth and creamy in texture.  But its hard to pass up a sweetened version of this friendly bacteria filled thick milky concoction.  That doesn’t sound too good does it?  But trust me, I don’t think even a non-yogurt enthusiast would say no to this after a bite!  I think we could have finished the whole batch if we didn’t have an ounce of self control – ha!

I had ordered this during a trip to Vietnam where it came in a tiny jar of about 4oz.  It was delicious and probably costed about $3USD.  So for the level of labor that goes into producing this yummy treat, I’d gladly make it at home.

Needless to say, kid and hubby approved.  Even my anti-sour kiddo asked for more!  Are you convinced yet?  Here’s the recipe, give it a go and try not to finish it all in a day :).

Ingredients:

(Use the condensed milk can to measure out the rest of the ingredients)
1 can of sweetened condensed milk
1 can of hot water or milk
2 cans of whole milk
1 can of plain yogurt
optional fruits

Directions:
– Pour out the can of condensed milk into a large mixing bowl/container.
– Use the now empty can to measure the rest of the ingredients.
– Measure 1 can milk or water and pour it into a heat proof container to warm up (either microwave or stovetop).
– Pour the warm milk or water into the condensed milk and mix it until dissolved.
– Add 2 cans of the whole milk.
– Check the temperature of the mixture and be sure it’s not too hot (should be under 115 degrees F).  We don’t want to kill off the cultures.
– Add 1 can of plain yogurt.
– Mix it all up.
– (Note: add your fruits to the empty jars at this time)
– Pour into jars/containers and cover with lid.
– Pour a cup of water into the inner pot and put on the trivet.
– Place or stack the yogurt jars/containers onto the trivet.
– Press the “Yogurt” button which defaults to 8 hours.  (I adjusted to 11 hours for a thicker texture).
– Wait patiently because it’ll be worth it!  Enjoy!

YogurtWM

NOTE: I noticed that some brands of yogurt, particularly Greek, are smoother than others.  So choosing to use creamier yogurt will probably yield a smoother texture in your batch.

Video for this recipe:

Singaporean Hainan Chicken and Rice Recipe

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Singaporean Hainan Chicken and Rice
Singaporean Hainan Chicken and Rice

So flavorful. So easy. Simple ingredients. Possibly one of the healthiest of one pot chicken & rice you can feed the family :)!  If you have time to spare, de-bone the chicken pieces yourself and save a couple of dollars.  A bonus to doing this is fresh homemade chicken stock as a lovely side to your meal!  The traditional Chinese meal is often times accompanied by a bowl of soup which is said to help the food go down smoother.  But this would just be my excuse to have a comforting side of soup ;).

Ingredients:

FOR THE CHICKEN
4-5 chicken thighs de-boned
1 tbsp. salt
1/2 tsp black pepper
1 tsp sesame oil
1 tsp sugar

FOR THE RICE
3 tbsp. oil
4 cloves garlic minced
1 shallot minced
4 cups rice
1 t salt
4 cups water
2 cloves garlic smashed
2 scallion stalks
1″ ginger sliced

FOR THE SAUCE
1 TBSP Sriracha chilli sauce
1 tsp sugar
1 TBSP chicken broth or water
-Mix everything together and adjust to taste.

Directions:
-Marinate the chicken with salt, sesame oil, pepper and sugar and set aside.
-Wash and drain the rice.
-Mince the garlic, shallot, slice the ginger, knot the scallion stalks.
-Select “SAUTE” on the instant pot and wait until it displays “HOT”.
-Add the oil and saute the garlic and ginger until lightly browned and fragrant.
-Add the rice and stir until mixed.
-Add salt and water
-Place the garlic, scallion knots, chicken and ginger over the rice.
-Close the lid and turn the valve to “SEAL”.
-Select “CANCEL”, then “MANUAL” and adjust the time to 6 minutes.
-Prepare your chilli dipping sauce by mixing everything together.

-After letting the Instant Pot come to a nautral release of pressure (NPL), the pin on the lid will come down. Carefully open the lid and set the chicken aside and fluff the rice.
-Plate everything and bone enjoy!

Visual reference for this recipe:


NOTE:
Use the chicken bones to make the side chicken soup broth and garnish with some dried shallots and scallion!

 

Side Soup for Singaporean Hainan Chicken and Rice
Side Soup for Singaporean Hainan Chicken and Rice