Chinese Food

Ham and pineapple fried rice in Instant Pot

Second round of utilizing leftover ham. Simple, easy one pot dinner. I made fried rice in instant pot before but I can’t remember what or how I did it. I browse online, and found one recipe using brown rice and Multigrain function which take 40 minutes. I am using jasmine rice so I don’t think I should use that function.

So what I did was make the scrambled egg in the pot using the Sautee function. Sautee the chopped 3 cloves of garlic in a little olive oil and 2 tablespoons of butter, add the ham around 1 1/2 cups, sliced of 2 green onion. Then add 3 cups of rice with 3 cups of water. Seasoned with 1 teaspoon salt,1/2 teaspoon pepper, 1/2  tablespoon fish sauce, 3 tablespoons sweet soy sauce. Stir and cook in the rice function, 12 minutes.


Once it beeped, add a handful of  frozen veggies anf a handful of pineapple bits. Use the sautee function to warm the frozen veggies and pineapple through.


Served warm…


A little east meet west in a bowl

What to do with leftover ham or turkey after the celebration? That’s always a question. So many ideas out there for it.

I like to wing it as I cook. It depends on what I have and what I am craving on that moment.

Since last night I have the crave for bubur Ayam or chicken porridge. Well no chicken in the house. I do have the leftover ham from yesterday. I remember my mom made chicken porridge and then she made like an omelette with ham and served the chicken porridge with a slice of that ham omelette.  So I am thinking this morning to make those. But again no chicken in the house.  I do have the chicken broth in the freezer that I made in instant pot. There you go, wing it. Thawing the broth, cut up the ham, scoop 2 instant pot cup rice and add 12 cups broth. Add the ham in the pot with the rice and broth, add salt, white pepper, garlic powder. Close the lid and vent and press porridge,  it said 20 minutes. Done and time to binge on netflix again.When it finally beeped, I let it sit until lunch time.


Scoop some of the porridge into my bowl, topped with cilantro, green onion,  dried raddish, chunk of ham. Remember I said I love spicy food. So I always add this sambal, spicy salsa sorta kind. Made of Thai chili, garlic, vinegar and sugar. So there half tablespoon of that and my lunch is completed. It was yummy and only 1 pot to wash. Can’t wait for my boys to try it. Yepp they are still asleep, I enjoy my quiet time though😉.

So there ham porridge for you..err me. Enjoy…!


Charsiu in Instant Pot without red food coloring

sawAfter our day out to the Asian shopping center yesterday to check out the new bakery in town, 85c bakery. Grab some breads well a lot. And stopped by the Japanese Dollar Store next door, Daiso and out with nothing. Ended our time at the grocery store and grabbed few things. Among the few things are pork butt, pork feet, noodles, baby broccoli.

So I am thinking to make Charsiu noodle for our dinner today. I checked my pantry and I can’t find honey. See the other ingredients are ready..

I need something for the sweetness in place of my honey. I decided to make my own version by using lite brown sugar.

I ended up using half of the pork butt. So it’s around 1 lbs pork.

I blend all the marinade ingredients in my magic bullet jar. This is another kitchen warrior that has been helping me a lot in cooking. Bought them back in 2007 it was a buy 1 get 1 free. I left one at work to make smoothie. And so far it has been good to me. So the marinade are ready and pour it into the pork. Covered with plastic wrap and marinade in the fridge for couple hours.

Whilst the pork marinade, I have time..plenty of time to enjoy my chocolate croissant from the bakery and my coffee. And binged on Netflix with my Penny Dreadful. I stayed up until 4 am last night watching..ugh. Me and binge! The croissant was ok. I prefer my starbucks or La Madelaine chocolate croissant better.

By 4:45 I started to take the pork out from the fridge. Move it on the pyrex bowl. I am doing PIP – Pot in Pot method in the Instant Pot, put the bowl on the rack in the liner with 2 cups of water. Close the lid and vent and press manual 18 minutes.

Once it beeped, I let it sit for another 18 minutes.
This is what it looked like after I took it out. After the bowl is out I add the chinese broccoli into the rack and cook in manual 1 minute. However, for the next time, I think 0 – zero minute is enough.

I heat up 1 tablespoon oil in the pan to fry my pork, just to get the charred on it. And reduce the sauce after I fry the pork.

I decided to add 2-3 tablespoons sugar to the sauce as it’s reducing.
It was so tender and juicy. We were snacking on the pork as I boil my water to cook the noodle. It was so good.

Well noodle is ready and toss in the bowl with a little oil, soy sauce, white pepper and just a little sugar to balance the flavor. Dinner is ready in less than 1 hour. I had to add my spicy garlic chili on mine, while hubby always add hoisin sauce on his.

I like this version better I think. It’s not overly sweet. Just perfect sweetness and saltiness. And the most important thing….no red food coloring. It was a success.
Ingredients for the sauce, which I put all in magic bullet jar:

3 tablespoons cooking oil

1 tablespoon sesame oil

1 tablespoon fish sauce

1 tablespoon red yeast rice

1/2 teaspoon nutmeg

1 teaspoon chinese five spice

1 teaspoon pink himalayan salt

1/2 teaspoon cracked black pepper

3 tablespoons brown sugar

2-3 tablespoons white sugar when you reducing the sauce in the pan.

1 lbs pork butt

The process:

Blend all ingredients except the white sugar and pork butt.

Marinade the pork with the sauce, covered with plastic wrap and let sit in the fridge for 2 hours or overnight.

Cook the pork in Instant pot with 2  cups of water in Pot in Pot method for 18 minutes manual. NPR 18 minutes.

Pan fry with 1 tablespoon oil to get the charred.

Set aside,.

Reduce the sauce in the pan with 2-3 tablespoons sugar in medium heat. until thicken. Keep stirring.

Serve the sliced pork with the sauce over noodle or steamed rice.

Boiled Egg?

Yes! Boiled egg or eggs. How hard is it? Simple!, people will tell you. Put some water in the pan, add the eggs and turn on your stove,  bring to boil, some said 6 minutes. You are done. Some will tell you to add vinegar or clove or  baking soda. Then ice bath. Next step, shake them in the pan (did I hear Taylor Swift singing with those eggs? Shake it off lol) until all cracked then peel and you can enjoy your hard boiled egg.

While it works for some people, it doesn’t for others.  I guess we are all different. Different taste, different preferences.  I heard that where you live matters. The altitude, how fresh your egg, how many eggs you are trying to boil and on and on and on.

Why is it a big deal? Why talk about boiling egg..I might have nothing else to do you must think. No I think we are all agree on one thing..nobody like the greenish hard boiled egg. Nobody really enjoy peeling hard boiled egg.

Well as you already knew, no you don’t know because I have been slacking or too busy boiling eggs and forgot to update my blog *shame on me*. I have been doing whole30 since April 20th this year. My goal is to lower my blood sugar. I heard about this awesome lifestyle change through one wonderful lady I met on the Instant Pot FB community. Long story short, I have been able to get that down within a short period of time and guess what….

No craving for the awesome goodness of my weaknesses, chocolate, pasta, bread, cake..yes all those yummy stuffs. Yes I know they are good. But I am not craving for those. I went to a bakery to get some for my son, he ate in front of me and it did not bother me at all.

My coworker is joining the band wagon. She doesn’t really need to do it but I am so glad she does. Her support means a lot to me. So does my husband and son.

Back to boiling egg…Instant pot. Yes Instant pot, pressure cooker..whatttt?.

Boil your egg in pressure cooker. 3 minutes for soft to medium boiled egg. 6 minutes for hard boiled egg. I usually do a dozen at once. I heard you can do couple dozens at once. For me, it is perfect everytime. And it’s speedy fast. Only need 1 cup of water and therefore it’s fast for the Instant Pot to reached pressure, put the trivet or rack in, arrange your eggs on the trivet, closed the lid and the vent, then start the 3 minutes manual. Once beep, release preasure by opening the vent. Take the egg out and into ice bath for 1 minute or so and crack them to peel.

I like to play with my food. I do my egg fight everytime. I bonked 2 eggs to each other…always 1 winner 1 loser..the loser will cracked and you will do this until it looks like a mosaic of egg shell. Peel from the bottom as there’s always a space from the shell on the bottom with the egg and therefore it’s easier to grab the membrane. Once you get that part, it will peel like paper. There you go another way to “boil” eggs.

See it’s  not hard..

Another thing that I was scared to do in the Instant Pot was rice. I grew up with the magic of rice cooker and always get perfect steamed rice everytime. Alas, one day my rice cooker decided to not working anymore. Yes she quit she said. And went straight into retirement. What do I do? I am asian, I need my rice. I don’t like instant rice. So there… research time. Browse here and there and decided to use Instant Pot to do the rice.  I am just glad I did. It is … again..faster and fluffy white rice. I like jasmine rice. So here is what i do. 2 cups uncooked jasmine rice into the instant pot liner, wash and rinse the rice, then add 2 1/2 cups of water, a pinch of salt and put the liner into the base and closed the lid and vent. Press manual 3 minutes and walk away. Once it beeped, let it goes into warming zone for 7 minutes before you release the pressure. Open the lid to see this fluffy perfectly cooked rice.


So you see why I love my Instant Pot. I love it so much I decided to got myself another one for my birthday couple months ago. Now they are selling the bigger one 8 quarts..debating whether to get it or not. Decision decision. …oh well as long and these 2 still works, I should sit back and enjoy my rice and eggs and live happily ever after.

Have a nice weekend everyone!

25 minutes five spice ribs

So while waiting for the drawing and tiniest chance of becoming a billioner, I decided to cook my ribs in the Instant pot.

Didn’t want the regular sauce ribs, I decided to go the asian route. Something easy. So I seasoned the ribs with a mixture of salt, pepper and five spices. Then pour 2 cups water in the pot, add 3 cloves smashed garlic, 1″ ginger sliced, and 1 green onion chopped. Arrange the ribs standing up on a trivet. I sliced the ribs individual. Close the lid. Then press on manual 25 minutes. Next step is walk away.

After it beeped them let it site for 10 minutes, released the steam. Heat some oil in a pan. Flash fry the ribs and served with sprinkle of salt pepper and five spice. Garmish with chopped green onion.

We eat them with rice. I added my spicy sauce. 2 Jalapeno sliced, sauté with 3 cloves garlic. Roughly blend them in a blender or foor processor, add a little salt. Last step squeeze 1/2 lime.

I dip the ribs in the spicy sauce and eat with steamed rice. Oh I was in heaven.

Simple dinner less than 1 hour. The ribs cost me $12.00.



Paikut Tausi – Short Ribs with Black bean sauce

2 lbs pork ribs
4 shallot
4 cloves garlic
1 piece ginger / 2 Tsp sliced
salted black beans 1 can
chinese cooking wine 2 Tsp
fish sauce 1 Tsp
sesame oil 2 Tsp
1 chili discard the seeds and sliced
2 Tsp vegetable oil
Pepper to taste
3/4 – 1 cup water

Heat the vegetable oil, saute garlic, shallot and ginger until fragrant, add the blackbeans, pork ribs, and other ingredients, mix until all pork change color and covered by the sauce. Add 3/4 cup water. Turn down the heat to medium, cover the pan and cook until the sauce thicken.

Sate babi – Sweet pork satay


Inget sate babi di Senen atau yang di perniagaan….duh I miss the street vendors back home…

2 tablespoons brown sugar
2 inches galangal, grated
2 teaspoons coarsely ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 tablespoon fresh lime juice
1 1/2 teaspoons Thai fish sauce
2 tablespoons coconut cream
4 tablespoon sweet soy sauce
1 1/2 lb pork butt or tenderloin, cut into 3/4-inch cubes

In a bowl, stir together all ingredient to form a marinade. Add the pork and mix thoroughly to coat. Cover and let marinate for 2 hours at room temperature. Place 20 bamboo skewers, each 8 inches long, in enough water to cover for at least 30 minutes.

Prepare a fire in a charcoal grill or preheat a gas grill to medium-high heat. Thread 4 or 5 pieces of pork onto each skewer. The pieces should touch but do not press them together. Place the skewers on the grill rack and grill until grill marks are apparent on the underside, about 2 minutes. Turn the skewers over and continue grilling until the pork is browned on all sides and firm to the touch, about 1 minute longer. Use the leftover marinade for basting the satay while grilling.

Served the sweet pork satay with sweet soy sauce mix with lime juice and sprinkle with chopped peanuts (optional) or fried shallots..

Ayam Gulung Ham Saus Mentega – Naked Rolled Chicken Cordon Bleu Chinese Style with Butter Sauce

This is just a variation of Chinese-Indonesian Ayam Goreng Mentega and chicken cordon bleu. And it turned out very good.

4 chicken breast fillet, flattened
lemon juice from 1 lemon
worchestire sauce
chinese cooking wine
1 tablespoon of vegetable oil
4 slices of ham
1 cup cooked spinach
1/2 cup shredded cheddar cheese

1 stick of butter
1/2 cup worchesthire sauce
1 tablespoon chinese cooking wine
2 tablespoon sugar
Lime/lemon juice

Marinade the chicken with lemon juice, salt, pepper, worchestire sauce, chinese cooking wine and oil for 1 hour.

Take 1 piece of chicken, topped with 1 slice of ham, spinach and cheese, roll them up, secure with toothpick. Do this step for another piece of chicken.

Take 1 piece of ham, topped with chicken, spinach and cheese, roll them up and secure with toothpick. Make 2 piece of this version.

You’d then have 2 of the chicken rolled in ham and 2 of ham rolled in chicken.

Heat up 1/2 stick of butter and fried the chicken until it’s done. Set aside.

Using he same pan, stir in another 1/2 stick of butter, and the rest of the ingredient except for the lime juice.

Cook to boil, put the chicken back in the pan, cook for another 2 minutes.

Stir in the lime juice before serving. Served warm with rice.

Hainan Chicken Porridge


I always love the hainan chicken rice. Never thought about this chicken porridge until one of my friend from Malaysia cooked this for us. He’s a great cook, we went to the mountain with him and he just pampered us with all the dishes he prepared, and it’s all quick and easy, not to mention yummyyyyyyyyyyy

1 whole chicken
2 clove of garlic, pounded
1 inch of ginger, pounded
8 cups of water
2 teaspoon of sesame oil
2 cups cooked rice
3 clove of garlic, minced
1 inch of ginger, sliced into stick
1/4 cups soy sauce
1 tablespoon fish sauce
3 tablespoons vegetable oil
sesame oil
cilantro for garnish
green onion sliced for garnish
fried garlic for garnish
sliced cucumber for garnish

Bring the water to boil, stir in garlic and ginger and the chicken. Make sure the broth is clear, discard the scum if any.

Cook the chicken until tender.

Meanwhile, take 2 cups of the cooked rice and put it in a pan, adds on 4 cups of chicken broth to it, and cook in a medium heat until rice is soft and bubbly, stir frequently. Pour into serving bowl and garnish with sesame oil and green onion.

When the chicken is done, sliced it discard the bone. Put the chicken in the serving dishes surrounded by cucumber.

Heat the vegetable oil, stir in garlic and ginger cook until garlic is golden brown, stir in soy sauce, fish sauce, sesame oil, bring to a boil. Pour on the chicken and then garnish with fried garlic and cilantro.

Served with the porridge.

If you like something spicy, make the chili by blending red pepper and garlic, salt and a little bit of water, bring to a boil.