Author Archives: chewsome

Braised Pork Ribs with (Hard boiled) Eggs

I had actually made this dish a few days ago and never posted it because I never had the time to pick out the photos.

This dish and braised soy sauce chicken are two of my favorite dishes because first of all, braising the meat ensures that it is oh-so-tender and that it will be packed with taste. The sauce on rice is simply divine and I usually soak it through and through with sauce.. My husband will joke that I like my sauce with a side of rice!

The below recipe was modified from my chinese cookbook bible to accommodate more meat (to enjoy for a few more meals) and also adapted for the use of a pressure cooker.

If you like a little (or more) zing to the meat, eat with chopped Thai Chilli and cool down with some cucumber slices! ūüėÄ

Braised Pork Ribs with (Hard Boiled) Eggs

Adapted from: The Best of Chinese Cooking by Betty Saw
Serves: 6      Prep time: 8min                Cook time: 20min under pressure; 1 hour in regular pot      
   <View/print recipe only>


  • 2.5 to 3 lb pork ribs (boneless, country style, cut into 3/4 in cubes)
  • 12 cloves garlic (sliced or pounded with mortar and pestle)
  • 4 tablespoon sugar
  • 8 hard boiled eggs (shelled)

Sauce Ingredients

  • 4 tbs light soy sauce
  • 4 tbs dark soy sauce
  • 1 tsp salt
  • 1/2 tsp white pepper
  • About 1.5 cup chicken/pork/beef¬†broth (or until broth comes up to 3/4 of pork)


Pressure cooker:

  1. Heat oil in pressure cooker under the Sauté function.
  2. Add garlic and sugar. Cook until sugar turns into a light caramel.
  3. Add combined sauce ingredients except the broth into pressure cooker.
  4. Add in pork and THEN pour broth to make sure it comes up to 3/4 of pork. Make sure the broth amount is at least the minimum required liquid needed for your pressure cooker.
  5. Lock pressure cooker and set to High pressure and a cooking time of 20 minutes.
  6. Meanwhile hard boil the eggs. (I pressure steam my eggs till it is ‘hard boiled’ before cooking this dish)
  7. When 20 minutes is up, Quick-release the pressure to open lid.
  8. Add in the shelled hard boiled eggs and close the lid (no need to lock). Leave for about 5 minutes. Serve and enjoy!
Regular Wok/pot:
  1.  Heat oil in wok and add garlic and sugar. Cook until sugar turns into light caramel.
  2. Add the combined sauce ingredients (yes including the broth, except add another 1/2 cup of broth since the braising process will vaporize some of the broth) and bring to a boil
  3. Add pork and turn heat to low to simmer for 1 hour.
  4. Add shelled hard boiled eggs and leave to simmer for 10 minutes. Serve hot and enjoy!
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Posted by on December 15, 2011 in Eggs, Pork, Pressure Cooker


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Perfect ‘Hard boiled’ eggs in pressure cooker

‘Hard boiled’ (pressure steamed) eggs were the first things I ever made in my pressure cooker. I love it — they come out perfect every time and delightfully easy to peel! Look at the shell in the above picture–It came apart so easily that most of it is still in one piece!

Now I actually never thought about writing this recipe down since it’s so easy to remember but then today I had to make some eggs to pack for lunch tomorrow and suddenly, I realized that I wasn’t so sure whether I should put the setting to high or low pressure. So my next thought was to sit down and write this recipe down!

What I really love about pressure steaming eggs is that I can set it the pressure cooker and walk away. No more rushing to the stove to turn it off when the timer goes off or fiddling with the hot pot of water — all when my daughter wants my attention at that very same exact minute. Now even if the eggs sit in the pressure cooker after it’s done, I can just take it out whenever it’s most convenient for me.

This is how I place my eggs in the pressure cooker. Directly on a trivet. If you have a steamer basket, by all means! Now in HipPressureCooking, it is recommended that each egg be placed on a ‘stand’ — metal bottle caps, etc so that it won’t fall over or roll around. But I’ve never had a problem placing the eggs like the above. ¬†I use an electric pressure cooker so I don’t move it around once the eggs are placed in.

Perfect ‘Hard boiled’ eggs in pressure cooker

source: HipPressureCooking

Prep time: 2min                                    Cook time: about 15 min                   <View/print recipe only>


  1. Pour 1 cup of water into pressure cooker (or minimum water required for your pressure cooker).
  2. Place trivet and then eggs on the trivet in pressure cooker. Close and lock pressure cooker.
  3. Set to LOW pressure and set cooking time for 6 minutes.
  4. When 6 min is up, let the pressure naturally release until the pressure gauge drops, indicating that all pressure has been released and it is safe to unlock the pressure cooker.
  5. Using tongs, remove eggs and dunk in cold water. Peel eggs (oh so easy!).

Posted by on December 14, 2011 in Eggs, Pressure Cooker, Uncategorized


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Crock Pot Chicken (from frozen!) with Black beans and Cream cheese

I LOVE this recipe. This is the EASIEST. RECIPE. EVER.

The only thing I regret is the picture quality above. Sigh. I had misplaced my camera and the only thing I had was my IPhone.

Moving on…

In my absent mindedness (or old age or pregnancy dementia) I had forgotten to take out the frozen chicken from the freezer yesterday morning in order to cook it for today’s meals so I tried looking online for frozen chicken recipes. So my best bet would be either to cook it in the pressure cooker or the crock pot. ¬†There weren’t any frozen chicken recipes for the pressure cooker that I could find, but boy, I found quite a few for the crock pot!

I finally chose one that had the most and best reviews — and one that I had all the ingredients for. A few modifications were made (more like additions) to the recipe per a few reviewers and below is what I did!

So I started the crock pot at 10:30pm at night last night and set it LOW for 8 hours. I only woke up at 6:30am and my crockpot had been on warm for 2 hours. So I stirred in the cream cheese and tasted it.. YUM. Amazing! Especially since the chicken was frozen solid when I had put it in last night!

I’m SO glad I found this recipe, else I’d have to buy some nasty food for lunch at my work cafeteria. ¬†This has a Mexican flair to it. I can’t comment on the authenticity of its taste but I do like Mexican food. I think adding a little jalapenos/serano chiles would make it even more exciting!

Crock Pot Chicken (from frozen!) with Black beans and Cream cheese

Serves: 6      Prep time: 2min      Cook time: Low for 8 hours; Hi for 4-5 hours          <View/print recipe only>


  • About 3lb frozen chicken (boneless skinless chicken thighs)
  • 1 jar salsa (15 oz)
  • 1 can black beans (15 oz)
  • 1 can corn (15oz) or frozen corn
  • Few dashes of Garlic salt (i’d say about 1- 2 tsp)
  • 1 tsp of garlic powder
  • 2 tsp of cumin powder
  • 1 package (8oz) cream cheese


  1. Dump frozen chicken in crockpot and sprinkle garlic salt on each surface.
  2. Pour salsa, black beans, and corn into crock pot with garlic and cumin powder.
  3. Set to low and cook for 8 hours.
  4. When you wake up in the morning (or after coming home from work), stir up the chicken to shred it and put in cream cheese and mix well. Let sit for a while (5-10min).
  5. Serve with rice or tortillas. Enjoy!
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Posted by on December 13, 2011 in Chicken, Crock Pot


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Pressure steamed green beans

Ever had steamed green beans that are overcooked, limp, tasteless and that inadvertently squirts its tasteless watery juices across the table when you bite on them?

Yes I’m talking about those nasty stuff found in most cafeterias. Work or college cafeterias — had them in both. So I set out on a mission to experiment with steaming green beans in the pressure cooker.

Why the pressure cooker? I could easily have stir fried them.

But no, I had invested in a pressure cooker and I was determined to use it for EVERYTHING if I could help it. Plus being in my 8th month of my pregnancy, I really didn’t feel like standing in front of the stove. Green beans take quite some time to cook all the way through on the stove and I rather let the pressure cooker do the work while I sit down and drink a nice hot cup of tea.

Now I started out with a nice big pack of green beans from Costco. On to my experiment!

Attempt #1 yielded 3/4 cooked green beans. In order to salvage them and to feed my starving husband, I popped them into the microwave to cook some more. The taste was there but it was a matter of adjusting the cooking time to cook the green beans *JUST* right. I wanted the slight crunch without it being undercooked.

Attempt #2 yielded almost the same thing — I had tweaked the pressure from Low to High. Still not good enough.

Attempt #3 ¬†Uncover green beans, keep same pressure and cooking time. Success!! ūüėÄ

Now the recipe below might be a little too sweet if you decide to stir-fry the green beans, I added slightly more ‘seasonings’ just because there will be water added to the bowl during the steaming process in the pressure cooker.

For months now, my daughter has avoided eating anything green. She used to happily eat her peas and asparagus but now I’ve had to hide her vegetables in sauces or grind them up really fine so she wouldn’t taste them. These green beans are the ONLY vegetables that she’s picked up by herself, chewed on and wanted some more! I’m shocked and amazed yet gleefully happy — so to me this recipe is a definite winner!

Pressure steamed green beans

Serves: 4      Prep time:  10min      Cook time: 4 min in pressure cooker           <View/print recipe only>


  • 300g (0.7lb) of green beans, washed and cut into 1.5 in
  • 4 cloves garlic, pounded using the mortal and pestle (or use ready-fried garlic)
  • 2 tsp sugar
  • 3 tsp light soy sauce
  • 1/2 tsp sesame oil
  • 1 tsp oil


  1. Using a pressure cooker and microwaveable safe bowl/plate, put oil and raw garlic in the bowl and microwave for 1 minute. (Or you could stir fry the garlic in the oil using a pan on the stove.)
  2. Next, pour sugar, soy sauce and sesame oil into the bowl and mix well.
  3. Add the green beans and toss till well coated with the mixture.
  4. Pour 1 cup of water in the pressure cooker and place trivet and then the bowl on top.
  5. Close & lock the pressure cooker. Set to High Pressure and cook for 3 minutes.
  6. Once done, quick-release the pressure, open lid and remove bowl carefully. Stir/toss green beans and serve hot. Sprinkle some ready-fried garlic on top if you have some.
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Posted by on December 11, 2011 in Vegetable


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Sausage rolls








Mummified sausages!                                                                            Baked Sausage Rolls


A church friend of mine hosted a brunch + baking party today. We were all to bring our favorite brunch items, have brunch together and then have a baking frenzy of different baked goods after brunch. So a few days ago I thought about what to bring over for brunch. I had previously been perusing Rasa Malaysia’s red bean buns and sausage rolls and thought I might just try both!

However, the red bean buns didn’t turn out so well due to the fact that I didn’t put enough red bean paste in each bun and I over-baked them. Instead of soft-yummy red bean buns, I ended up with slightly crunchy/hard buns with very little red bean in them. To eat them, I’d have to slather more red bean paste on top of the bun to eat it with any satisfaction! ūüėõ Definitely not worthy enough for anyone else to eat if I can’t eat them myself without making any adjustments.

Oh well, on to sausage rolls. I had used the same dough as the red bean bun to wrap the sausages. At least this time I knew not to over-bake them. They turned out pretty well actually but then I forgot to brush the egg wash on them before baking! Grrrrrrrr.. ¬†The rolls came out rather white and pasty. I tested them anyhow, the bread texture was soft and slightly sweet and the whole roll with the sausage — yummy! I mean anything with sausage is bound to be tasty. Anyhow, since I forgot to brush the egg wash on them, I decided to drizzle some spicy mayo on it to add a tinge of spice and sprinkled some dried parsley–really more for aesthetic purposes. It worked out well and off they were packed for the brunch!

I left early since my daughter needed her afternoon nap and my husband had to work in the afternoon. I couldn’t stay for the baking party but before I left, I checked on the rolls and there were 2 left, and people were still eating. I’ll just assume that people liked them and since majority of them were asian, culture norm refused for them to finish the last 2 rolls out of courtesy. Hah! wishful thinking? ¬†ūüėõ

Sausage rolls 

sources: Food4tots; RasaMalaysia; Daily Delicious
Makes: about 20 rolls                                                                                         <View/print recipe only>

Sweet Bun Dough

  • 400g bread flour
  • 100g all purpose flour
  • 2 tbs milk powder
  • 60g sugar
  • 1/2 tsp salt
  • 3 tsp yeast

Overnight sponge dough

  • 100g high protein flour
  • 60g water
  • 1/4 tsp yeast

Mix all ingredients above and knead into dough. Proof dough for 30min (cover and let rise) and refrigerate for at least 8 hours or overnight.

Other ingredients

  • 180g (1cup) water
  • 2 eggs
  • 80g butter
  • sausages
  • Spicy mayonnaise¬†(optional)
  • Dried parsley flakes (optional)

Egg wash

  • 1 egg yoke + 1 tbs water

Making the Dough

  1. Mix the sweet bun dough ingredients well and then add the overnight sponge dough. Gradually add in water and eggs. Knead until dough forms. (Or put in a stand mixer and use a dough hook to knead until dough forms)
  2. Add butter and knead until dough becomes elastic. Let proof for 40 minutes.

Assembly (pictorial instructions here by DailyDelicious)

  1. Divide Dough into 50g each.
  2. Roll out each segment into an oval shape and place sausage in the middle. [To gauge how big the dough should be rolled out, the height of it should be the same as the sausage and its ‘wings’ on either side of the sausage should be long enough to wrap past and over the sausage by 2 cm or so].
  3. Make 3 horizontal cuts on each dough wing and wrap each strip over the sausage alternating each side.
  4. Place rolls on baking sheet 1.5 in apart. Cover and let rise for 40 min or until they double in size.


  1. Preheat convection oven to 325F. For regular oven, heat to 350F.
  2. Brush egg wash on rolls.
  3. Drizzle spicy mayo and sprinkle parsley flakes on rolls.
  4. Bake for 15 min in convection oven;  20 min in regular oven.
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Posted by on December 10, 2011 in snack


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Beef Stewed with Soy Bean Paste

It’s almost lunch time and¬†all I have are some leftover steamed broccoli and brown rice in my fridge and¬†2 lbs of boneless beef chuck roast. I felt like eating something of the Asian flavor so I turned to my Chinese cooking bible: The Best of Chinese Cooking by Betty Saw. ¬†My mother bought me this book when I was in college and I must say that I’ve never been disappointed with any recipe in there.

I came across this recipe that didn’t require any marinating except that it required about 2 hours of stewing on the stove. My solution? My handy dandy pressure cooker! it would cut the cooking/braising/stewing time to 1/3 of what was needed for a flavor-packed and oh-so-tender meat dish. I chose an electric pressure cooker
because I could set it on and then forget about it and do other things — such as clean my kitchen — until it beeps when the food’s ready.

Lunch was delicious! My kitchen clean and all’s left is to wash my pressure cooker insert pot and I’m done!

Beef Stewed with Soy Bean Paste 

(adapted from The Best of Chinese Cooking by Betty Saw)
Serves: 4 ¬† ¬† ¬†Prep time: 5 min ¬† ¬†¬†Cook time: 35 min in pressure cooker or (1.5hr — 2hr in regular pot) ¬† ¬† ¬†¬†<View/print recipe¬†only>


  • 2lb stewing beef (cut into 1in cubes)
  • 2 tbs cooking oil
  • 5 cloves garlic (Minced or pounded with mortar and pestle)
  • 1 tbs preserved soy bean paste
  • 2 inches of ginger (shredded or pounded with mortar and pestle)
  • 2 small star anise
  • 1 in piece cinnamon stick

Sauce ingredients

  • 1 cup beef stock
  • 2 tsp sugar
  • 1/2 tsp white pepper
  • 1 tsp thick soy sauce
  • 1 tbs light soy sauce


  • 2 stalks spring onion, chopped
  • 2 Thai Red chillies (seeded and chopped)
  • Cilantro leaves


  1. Put oil in the pressure cooker, turn it on and start the Browning function. When oil is hot, stir-fry garlic, ginger and soy bean paste until fragrant.
  2. Put in the star anise and cinnamon and stir-fry for half a minute.
  3. Add the beef and toss until it browns.
  4. Pour in sauce ingredients. Be sure to scrape the bottom of the pressure cooker for any bits stuck at the bottom. Cancel the browning function and set to High Pressure. Program the cook time to 30 minutes and press Start. (If not using pressure cooker, add an additional 2.5 cups of beef broth and bring to a boil. Reduce heat to low and summer for 1.5 to 2 hours until meat is tender, then skip to step #6)
  5. When 30 minutes is up, Quick-release the pressure and unlock lid when all pressure is released.
  6. Garnish the beef [For me personally, chilli is a must, the slight spiciness adds tremendously to the overall taste]
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Posted by on December 5, 2011 in Beef, Pressure Cooker


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Steamed Glutinous Rice with Chicken (Lor Mai Kai)

My very first post! ūüėÄ

I’m new to the blogging arena but thanks to the inspiration and encouragement from my friends De Ming and Elsie, here I am!

Today I was flipping through one of my cookbooks in order to make something quick and simple for dinner. I came across the recipe for steamed chicken glutinous rice a.k.a Lor Mai Kai (in Cantonese) and I started smacking my lips. Lor Mai Kai is a popular dish served for Dim Sum and breakfast and usually served in individual bowls. But personally, I could eat it for any meal!

Alas the recipe required a lot of work — marinate the chicken, steam the rice alone first (45 min), then mix in the rice seasonings with the rice and then greasing 12 individual bowls and filling them with chicken, mushrooms and rice and THEN steaming the bowls for another 45 minutes.. WHO HAS THE TIME?!

So I sat down and started modifying the recipe into a one-pot meal to make my life easier. The results were amazing! The taste and texture was exactly how I remembered it in Malaysia. The hubby loved it, so did my picky little daughter.

*Note that my rice cooker is a Zojirushi NHS-18 10-Cup Rice Cooker/Steamer & Warmer and all the rice, mushrooms and chicken fitted just perfectly with barely room to spare. If you have a smaller rice cooker, please adjust the recipe accordingly.

1 pot meal: Steamed Glutinous Rice with Chicken (Lor Mai Kai) Recipe 

(adapted from The Best of Chinese Cooking by Betty Saw)  
Serves: 6      Prep time: 1hr (Marinate + prepare the rest)      Cook time: 30 min          <View/print recipe only>


  • 2lb chicken (boneless skinless chicken thighs)
  • 1lb glutinous rice (about 2 cups)
  • 10 dried chinese mushrooms (soaked till soft or microwaved in water for 10 min & cut into strips)
  • 4 shallots, sliced or 1 cup of store bought/homemade fried shallots

Rice seasoning

  • 2 tsp salt
  • 1 tsp thick soy sauce
  • 1 tsp five spice powder

Seasoning ingredients

  • 4 tbs oyster sauce
  • 1 tsp sugar
  • 1/2 tsp white pepper
  • 1 tsp cornflour
  • 2 tsp rice wine
  • 1 tsp thick soy sauce
  • 2 tsp light soy sauce
  • 2 tsp ginger juice
  • 1 tsp sesame oil


  • 2 stalks spring onion, chopped
  • Red chillies (if desired)
  • Coriander leaves


  1. Cut chicken into 1/2 inch thick pieces. Season with seasoning ingredients for about an hour.
  2. Wash and drain glutinous rice. Pour into rice cooker.
  3. Add a little oil in a small pan and fry the mushrooms for about 3-5 min.
  4. If using fresh shallots — lightly brown shallots in the pan with some oil. Pour fried shallots and rice seasoning into the rice cooker and mix well with the glutinous rice.
  5. Add water to the rice cooker till it covers the rice for about 1/2 inch.
  6. Place mushrooms and the seasoned chicken in an even layer on top of the rice. (Mushrooms first, then chicken on top — the idea is to have the chicken steamed on top of everything instead of sitting in the water)
  7. Turn the rice cooker on and walk away! ūüôā ¬†When done, you could mix the rice, mushrooms and chicken up all together or separate the mushrooms and chicken and serve them in individual bowls by placing some mushrooms and chicken at the bottom of each bowl and then pressing the glutinous rice with the back of a spoon to fill the bowl.
  8. Serve hot with garnishing and chill sauce (my favorite: ABC Indonesian Sambal Manis Pedis РHot & Sweet Chili Sauce)
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Posted by on November 30, 2011 in Chicken, One pot meal, Rice cooker


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