I was looking for an authentic recipe for Vietnamese beef stew, known as bo kho. I really liked this one, but I wanted to make it in the Instant Pot. I modified the recipe for that, as well as a substitution for annatto, which I don’t I have.
Update: I have been informed since the original publication of this article, that neither curry or potatoes are authentic. Speaking to a friend who is Vietnamese, I’ve been told that there are regional variations in the stew. For example, I think the northern version uses potatoes but the southern version does not. I am hardly an authentic source when it comes to Vietnamese food so take it as you will.
The flavours are superb. Being Cantonese, it does remind me of the Chinese beef brisket stew that my Mom used to make.
Oil the bottom of the Instant Pot. Turn on saute until hot. Add the annatto and cook until colour releases. Remove the seeds. Place the meat inside the Instant Pot.
If substituting for annatto, mix the turmeric, paprika and flour. Sprinkle the mixture over the beef.
Then stir to make sure all the pieces are coated. Brown the meat.
Deglaze the pot with a bit of water.
The spices can be placed in a spice bag if desired. Add two bruised lemongrass stalks, ginger slices, a stick of cinnamon, and 3 star anise pods. Also add a few bay leaves, 2 tsp Chinese 5-spice powder, and 2 tsp Ca Ri Ni An Do (Vietnamese Indian Madras Curry Powder). Add in one large chopped onion. Add about 2.5 to 3 cups of water. Manual high pressure for 28 minutes, and NPR for 15 minutes.
Add 2 tblsp Nuoc Mam (Vietnamese Fish Sauce), 2 tsp salt, and a 6-oz can tomato paste.
Stir. Then add 2 carrots and 3 potatoes. Manual high pressure for another 6 minutes, NPR for 15 minutes.
Serve with French bread, rice, or rice noodles, and a squeeze of lemon or lime and basil.
Recipe Notes
Adapted from the following website for use with the Instant Pot. http://wanderingchopsticks.blogspot.com/2009/12/crock-pot-bo-kho-vietnamese-beef-stew.html#oOk1UbzcKmUTzCu6.99
I needed some inspiration for some snacks for my New Year’s Eve party. Meatballs in the slow cooker have always been my go to. What could be better than cranberries with a kick of chili? I raided my cupboards and found some spicy chili jelly and leftover cranberries. Then there was that huge bottle of sweet chili sauce my Mom bought last summer sitting in the fridge door. Condiments never spoil, right? Also, I always keep a pack of frozen meatballs in my freezer. This time I used Compliments lean turkey meatballs.
I used my Google-fu and found a recipe that I could use, although it was for a crock pot. Who needs a crock pot when I have two Instant Pots? One for the meatballs and the other for the hot mulled cider. We’re good to go!
The meatballs were a hit. A wall of spice tempered by the tartness of the cranberries. I used the fresh cranberries with 1/3 cup of sugar. Next time, I will dial down the sugar as I prefer my cranberries a little tart. I should have added the leftover orange juice from making orange zested cranberry sauce earlier in the week. That would have been divine.
I find that hot mulled apple cider is a great alternative to alcoholic beverages at a holiday party. It also adds a delectable aroma to the air. It’s no fuss and definitely irresistible. I’ve provided two options – traditional stovetop and Instant Pot or slow cooker. I prefer unsweetened apple juice. The spices more than compensate for the additional sugar.
You may ask why would I make this in the Instant Pot if it takes over 30 minutes longer? The answer is, less liquid tends to evaporate using the lockable lid, and I don’t have to watch the stove to see if the heat needs to be adjusted. I can also plug the IP into the room downstairs where I am hosting the party rather than leaving it on the stovetop in the kitchen.
Also note that for the Instant Pot, the slow cooker function is being used, not the pressure cooking function. If you don’t have an Instant Pot, it works well in a standard slow cooker too.
Hot mulled apple ciderAll ready to slow cook. Lid shown for servingHot mulled apple cider
Due to popular demand, here is a repost of my tips and tricks from November 2016. Great for beginners and experienced potheads. Don’t forget to check out my fusion butter chicken recipe at the end!
After Christmas dinner was done, the remains of an 18 lb turkey were begging for some inspiration. Being a little lazy and needing a meal that could cope with frozen leftovers, turkey congee seemed like a suitable choice. I sort of defrosted the turkey carcass in the oven (at the same time roasting it) and it turned out beautifully.
Prior to roasting the turkey, I dried brined it for a few days and threw some kosher salt, black pepper and lemons into the cavity. I didn’t have to season the congee much after it was done cooking, as all the wonderful flavours from inside the carcass and the umami from roasting the bones did the job.
It seems to be, like all congee that I’ve made in the Instant Pot, a little thick. To make it less thick, add some hot water prior to serving or cold water before reheating in the microwave or on the stovetop.
My toddlers were begging for seconds. I knew then, it was a winner!
Roast turkey carcass in the oven at 400 F for 30 minutes or until aroma develops. Let cool and break it up into pieces to fit the pot. Add to pot.
Peel and julienne ginger. Add to pot.
Add water and sesame oil.
Cover and set to porridge for 40 minutes. 15 minutes NPR and then vent if preferred or NPR until float drops.
Remove the carcass. Peel the meat off and add back to pot if desired. Stir in the extra turkey meat. Add salt to taste. Mind the bones that might be left!
