3 MEALS from 3 COUNTRIES I've NEVER cooked before! 😳🤨



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


I hope you enjoyed the video, let me know in the comments which video you wanna see next!

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My cookbook: https://www.make-it-maya.com
My kitchen gear (10% off with MAYA): https://www.springlane.de/mayas-kuechenlieblinge?utm_medium=blogger&utm_campaign=SPL_DE_fitgreenmind&voucher=maya&et_uk=ffa02d0ca14e46a2a901c6ad444199f8

RECIPES from this video…

TOM YUM GOONG (THAILAND)
-1 onion
-3 cloves garlic
-1 chili
Fry in oil for a few minutes
-300g mushrooms, sliced
Fry for another 2-3 minutes
-2 1/2 cups (625ml) water
-1 TSP Galgant
-2 stalk lemon grass
-a handful lime leaves
-2 TBSP thai curry or thai chili paste
-2 Tsp soy sauce
-juice of 1 lime
-1 TBSP sugar
-salt to taste
-optionally a few TBSP canned coconut milk
Bring it to a boil
-400g tofu, cut into cubes
Stir it in, cook for 5-7minutes and serve with sticky rice

INJERA (ETHIOPIA & ERITREA)
Ersho:
-97g teff flour
-155ml water
-1 TSP instant yeast
Day 1:
Combine everything and set aside for one day.
Day 2:
Stir in 2 TBSP teff flour and set aside for one day
Day 3:
If you live in a cold climate skip to day 4. Otherwise stir in 2 TBSp flour and 30ml water and set aside for one day.
Day 4:
Your starter is ready.

Injera batter:
-1 1/2 cups (195g) teff flour
-2 1/2 TBSP ersho
-2 cups (500ml) water
Day 1:
Whisk to combine until it’s a smooth batter and set aside for one day.
Day 2:
Take out 1/4 cup (60ml) of the batter and heat it up until it’s rubbery whilst stirring constantly. Let it cool down for 5 minutes and whisk in again. Let the batter rest 24h.
Day 3:
Heat up a non-stick pan and spread some batter love a thin crêpes. Cover and cook on medium high heat for 3-5 minutes until little bubbles and crackles appear.
*Always cover the batter/starter with a clean kitchen towel.
**if there should be any dark liquid at the surface, simlpy discard it.
***I was inspired by „The lotus and the artichoke- ethiopia“ https://www.lotusartichoke.com/ethiopia-cookbook/

Berbere spice:
https://www.daringgourmet.com/berbere-ethiopian-spice-blend/#recipe

Misir wat:
https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/

Gomen wat:
https://cheflolaskitchen.com/gomen-wat/

Timatim:
https://www.justapinch.com/recipes/salad/other-salad/ethiopian-tomato-salad-timatim-firfir.html

Doro wat:
https://www.daringgourmet.com/doro-wat-spicy-ethiopian-chicken-stew/
I halved the recipe and used baked tofu instead of chicken and eggs.

TAMALES (MEXICO)
Corn batter:
-1 1/2 cups (200-250g) corn flour
-1 cup (250g) water
-1/3 cup (80ml) oil
-salt to taste
Stir to combine

-6-7 corn husks
Soak them in hot water (alternatively you can use parchment paper or banana leaves)

Filling:
-1 onion
-2 cloves garlic
-1 chili
Fry in some oil for 3-5 minutes
-1 TSP sweet paprika
-1 TSP smoked paprika
-2 TSP cumin
-1 TSP oregano
-1/2 TSP cinnamon
-2 TBSP tomato paste
Fry for 2 more minutes
-125g soy chunks
Cook in 2 cups (500ml) water with 3 TBSP soy sauce and 1 TSP smoked paprika until soft.
Drain it it if there should be leftover water, then add to the pan.
-1 cup (250ml) tomato sauce
Stir it in and season to taste.
Dry the corn husks with a towel and spread some corn batter as shown in the video. Add 2 TSP filling and fold as shown in the video.
Steam for 1h.

To serve:
-Pico de gallo, guacamole, salsa verde, salsa rojo etc.

Much love
Maya 🙂

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