Italian Cooking Tips with Drew&Cole
Vibrant, delicious and packed full of flavour, Italian cuisine is perfect for any occasion….
Kao Pod Yang, or Thai style corn on the cob, is usually cooked over an open flame but works just as well in the PKP if you give the corn enough time to char in the final step.
These are great as a snack on their own or as a great addition to BBQ steaks. If you struggle to find coconut cream, get a can of coconut milk and use the cream from the top half.
1 tbsp olive or cooking oil
4 fresh corn on the cob
1 tsp chilli powder
1 tsp chilli flakes
3 tbsp fresh basil, chopped
100ml coconut cream
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Add the water, put the steamer tray in and place the corn on top. Put the lid on and close the pressure valve then select the STEAM function and adjust the time to 3 minutes and press START.
Mix together the coconut cream and chilli powder and chilli flakes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Remove the corn and discard the water. Coat all sides of the corn in coconut cream.
Select the FRY function, press START, then add the oil and allow to heat. Add the corn and brown on all sides for ~6 minutes, then coat the corn again and repeat for a further 6 minutes, then press CANCEL.