Category Archives: Pressure Cooker

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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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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