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Instant Pot Chinese Egg Custard Tofu (Keto, Low Carb, Soy Free)//Looking for a no soy tofu recipe that’s low carb and Paleo Keto friendly? This video will show you how to make Chinese Egg Custard (AKA Steamed Egg Tofu) in an Instant Pot or Pressure Cooker. This custard recipe is low carb, vegetarian friendly. You can make it sweet custard or savory custard, depending on the toppings and dressing of your choice.
It’s an easy and healthy low carb custard recipe that can be modified for your preference. It’s soy free (no soy) and uses coconut milk cream and eggs only! In the video I share some simple techniques on how to make Egg Tofu Custard at home easily. In Japan savory egg custard is called tamago tofu or tamago dofu.
You can pan fry, add the egg tofu to soup, or even bake them to crispy. In the next video (coming soon later this week), I’ll share how to use this Paleo Keto Egg Custard Tofu recipe and bake them to golden crispy for Paleo Soy Free Crispy Sesame “Tofu”. Find the full recipe and written instructions (along with step-by-step photos) on my website in the recipe link below. Let’s get started!
Thanks for watching!
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https://instantpotteacher.com/wp-content/uploads/2020/01/1578844374_hqdefault.jpg360480Kelly Hutchinsonhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngKelly Hutchinson2020-01-12 15:52:542020-01-12 15:52:54Instant Pot Asian Chicken Wings Recipe
Ingredients
15 green outer napa cabbage leaves
2 1/2 lb pork neck bone or baby back ribs
2 lb yukon gold potato, peeled, large ones are cut in halves and small ones are leave as whole.
1/3 cup Wild sesame seeds (http://amzn.to/2iKTRoQ)
For the Flavor Package
1 bay leaf
4 to 5 ginger slices
2 green onions, cut in halves
1 bulb garlic, cut in halves (approximately 10 to 12 cloves garlic)
1/2 medium size onion, cut into halves
1Tbs black pepper corn
For the Broth
1/3 cup rice wine
2 Tbs doenjang, Korean fermented soy bean paste
10 cups cold water
For the Sauce
1/3 cup gochugaru, Korean red pepper flakes
2 Tbs doenjang, Korean fermented soy bean paste
3 Tbs fish sauce
1/4 cup wild sesame seeds powder
2 Tbs chopped garlic (approximately 6 to 8 cloves garlic)
1/4 tsp black pepper
3 Tbs soup broth (pork neck bone broth)
For Garnish
Handful Kkatnip, wild sesame leaves (your can substitute to garlic chive)
Enoki mushrooms
Rest of wild sesame seeds powder
2 to 3 green onions, sliced
1 serrano or jalapeño, sliced
For Fried Rice (Optional)
1 cup cooked rice
1 green onion, chopped
1/4 cup chopped kimchi
Crushed gim, Korean seasoned and toasted seaweed
1 tsp sesame seeds
1 Tbs sesame oil
This coconut curry chicken is one of our families favorite dinners! It’s become our go to the last few months and it’s fast and easy in the instant pot!
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honestly when I first got the instant pot I didn’t love it – it’s perfect for every single recipe in your collection but there are some things it’s amazing for – eggs, beans, potatoes, soups and curries!!! I’ve fallen in love with this recipe – I love how fast it cooks chicken!
Pressure Cooker Coconut Chicken Curry
2 tbsp ghee
4 tbsp coconut oil
2 medium onions chopped
6 cloves garlic minced
2 tbsp fresh grated ginger
1 Tbsp ground coriander
2 tsp garam masala
1 ½ tsp ground cumin
1 ½ tsp ground cardamom
1 ½ tsp turmeric
1 tsp crushed red pepper flakes
¾ tsp cinnamon
2 Tbsp salt
½ tsp black pepper
28 oz can crushed tomatoes
1 C coconut water
27 oz canned coconut milk (2 cans) refrigerate for 24 hours then, without shaking, turn the can over and open, separating the liquid and thick cream
4 large potatoes peeled chopped
6 skinless boneless chicken thighs
1 batch cilantro chopped
add the ghee and coconut oil to the inner pot and press the sautee button
add the onions and cook until caramelized
add the garlic and ginger and cook until fragrant.
add all the spices, stir and cook about 2 mins
add the coconut water and deglaze the pot very well – to avoid the burn notification
without stirring turn the coconut milk can over and open and pour out the liquid and set aside the thick coconut cream
add the coconut milk liquid and crushed tomatoes to the pot
at this point you can blend with the hand mixer – but some testers said they got the burn notification and thought that it was because the sauce thickened a little as it blended so you can also leave it
add the potatoes then the chicken (the potatoes will hold the chicken up and help avoid the burn notification so don’t stir)
pressure cook the thawed chicken thighs for 8-10 mins (depending on thickness), frozen thighs for 12 mins, or thawed chicken breasts for 7-9 mins (depending on thickness) or frozen breasts for 15 mins
quick release
pull out the chicken and shred it
add the chopped cilantro, thick coconut milk and shredded chicken back into the sauce
serve over rice
ASHLEE MARIE – I’m all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I’m self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you’ve always dreamed of making
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ashlee@ashleemarie.com
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https://instantpotteacher.com/wp-content/uploads/2020/01/1578836992_maxresdefault.jpg7201280Ashlee Marie Cakeshttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngAshlee Marie Cakes2020-01-12 13:49:512020-01-12 13:49:51Instant Pot Coconut Curry Chicken Recipe
Zenzai is a sweet red bean soup with mochi and is a beloved dessert in Japan. The creamy texture of the azuki beans and the soft marshmallow-like rice cakes make this a favorite of many families especially during colder weather. Using only three ingredients and a couple simple techniques, you can easily make this classic Japanese dessert in your own kitchen.
https://instantpotteacher.com/wp-content/uploads/2020/01/1578833190_maxresdefault.jpg7201280Ice or Ricehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngIce or Rice2020-01-12 12:46:302020-01-12 12:46:30Effortless Sweet Red Bean Soup with Homemade Mochi (Instant Pot)
If you’re a huge fan of take-out orange chicken, then you’ll be very pleased with this homemade version that requires very little attention, with a very impressive result.
This is how you cook chicken drumsticks in the Instant Pot. Use your choice of sauce (Bulgogi, Kalbi, …) and pressure cook! It’s that simple.
You will need:
2 lbs of chicken drumsticks
2 Cups of sauce (I am using Korean bulgogi sauce which I find more peppery. I also really like the Korean Kalbi sauce for a sweeter taste).
Directions:
1. Open the lid, and place chicken into the instant pot.
2. Add 2 cups of the sauce.
3. Close the lid. Select Manual, high pressure cooking, for 12 minutes.
4. When done, you can wait for pressure to release naturally. With chicken drumsticks, you can do a quick release and meat will still be juicy and moist.
https://instantpotteacher.com/wp-content/uploads/2020/01/1578825779_maxresdefault.jpg7201280Angela Lo InstantPotLifehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngAngela Lo InstantPotLife2020-01-12 10:42:592020-01-12 10:42:59No pre-marinating Simple Instant Pot Chicken Recipe – Instant Pot Chicken Drumsticks w/ Korean sauce
https://instantpotteacher.com/wp-content/uploads/2020/01/1578822075_hqdefault.jpg360480Cooking with Thashttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngCooking with Thas2020-01-12 09:41:152020-01-12 09:41:15Instant Pot Honey Sesame Chicken- 15 Minutes
Ingredients and direction:
Finely Chopped Cabbage 1 cup
Add finely Chopped Onion
Add Tofu -1 cup
Add Minced Garlic – 1 Tbsp
Add finely chopped Scallion (¼ cup)
Add Cumin powder – 1 tsp
Add Garam Masala – 1 tsp
Add Salt (as per your taste)
Add Vegetable Oil – 1 tbsp
Mix it well
Add finely chopped Carrots (1 cup)
Add Crushed Black Pepper (½ tsp)
To wrap Dumplings
Add a cup of water (Make sure Water level is below the Trivet)
Place Trivet into the pot
Place Bamboo Steamer into the pot
Close the Lid. Turn the Knob to Sealing Position
Press Steam Button. Set Time to 2 Minutes Manually
Once done, Quick Release the Pressure (After 10 Minutes of Natural Release)
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https://instantpotteacher.com/wp-content/uploads/2020/01/1578818278_maxresdefault.jpg7201280Chef Under Pressurehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngChef Under Pressure2020-01-12 08:37:572020-01-12 08:37:57Vegetable Dumplings in an Instant pot | Vegan Instant Pot Recipes | Quick and Easy Veg Momo