Cooking Under Pressure

I looooove pressure cooking...i can get oxtail (i made kare-kare last night) all nice and tender and practically falling off the bone in about 1 hour...yum! I tried it once last year and it worked wonderfully...last night I had a craving so I made it again...I'm surprised I remembered how to use it.

On a unrelated-but-still-cooking note, "cheat" om-rice is the way to go (esp for me since I don't like to spend alot of time cooking). Buy fried rice with chicken, take home to re-fry and add ketchup to taste, then beat an egg or two (depends on how big you want your omlette...you can even season your eggs with some salt and pepper here if you want) and pour into round non-stick pan and just wait until it's done...i only set the heat on med-low so that the egg(s) stay nice and yellow w/ no brown fried sections. When done, take it out of the pan, roll up the fried rice inside like an omlette and decorate to your hearts desire with ketchup and serve. (I actually have a football shaped mold that i wanted to use specifically for this but am giving it to christina since it's good size for the kids)