Thursday, March 31, 2016

Winter Melon Pork Ribs Soup ~ Pressure Cooker Recipe ??????? - ????,???????

Chinese believed that soup is essential in daily meals and so am I. Soup is nourishing and rejuvenating, drink it daily you will have better skin complexion and good health. That's what my mom told me and especially Cantonese has a strong believe in this.

Winter melon soup is quite common in Chinese cooking, everyone have their own secret ingredients used to cook this soup. Some likes to add in dried octopus, dried squid, dried shrimps, dried scallops, dried oysters...etc. Do you know what is my secret ingredients used in cooking soup? ..... read all my soup recipes to find out the answer ;)

I have a few version of winter melon soup...

Winter Melon Chicken Soup - click here for recipe

Winter Melon & Barley Soup - click here for recipe

and many more coming soon....

The method that I am sharing in this blog is an EXPRESS method using pressure cooker. If you read my previous blogs, all the soup recipes requires at least 2 hours of continuous boiling/ simmering. I called this express method because the cooking time is only 30 minutes and the result and taste is as good as the soup cooked for 2 hours. To be very frank to you, I never believe a pressure cooker can do this until I have tried it personally. 

Ingredients: (Yield 4 servings)

1 thick slice Winter Melon

300g Pork Ribs (trim off the fat)

5 Seedless Red Dates

1 Dried Fig (US)

4 Dried Scallops (soaked and discard the water)

15g Chinese Almond (??,apricot kernel)

3 pcs Yu Zhu (??)

1 litre Hot Water

Some Sea Salt or Himalayan Salt (add to taste, optional)

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



1. Wash the pork ribs, immerse in hot boiling water for 5 minutes. Discard the water.

There's no need to cut the winter melon into chunks. Just use it in whole, with or without skin.

2. Put all ingredients (except salt) in the pressure cooker. I am using 4.5L WMF Perfect Pro pressure cooker.

3. Close with the cover and set the knob to 2.

4. Use medium heat until the cooking indicator rises to the 2nd orange ring.

5. Reduce heat to low and let it cook for 30 minutes.

6. When the cooking is over, turn off the heat. Wait till the indicator (orange ring) go down or until there's no more pressure, turn the knob to unlock.

7. The soup is ready by now. 

8. If you wish to add in salt, add some salt to taste and close with the cover, let the remaining heat dissolve the salt and serve later. 

9. I normally cook soup before I pick my son from school. After cooked, I'll add some salt and let the soup sit in the pressure cooker, serve after 2-3 hours. There's no need to reheat as the soup is warm even after 4 hours. If you like my recipe, click here, LIKE and FOLLOW my page to receive more recipe updates. Enjoy!

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Strawberry Meringue Semifreddo with caramelized almonds


This is a riff on an old recipe I've made - a raspberry semifreddo. I happened to have a bunch of out-of-season strawberries - pretty good ones though, and I wanted to make something for an Easter dessert. It's been ages since I made ice cream or semifreddo, so this seemed like it would work out perfectly.

As with all frozen desserts, make sure to thaw it for a little while prior to serving - at least 20 to 30 minutes. If not, it will be way too cold and solid and the flavors won't be very clear either.

You can substitute lemons for the lime if you'd like, I bet that would be really nice too.

Strawberry Meringue Semifreddo with caramelized almonds

500 g strawberries
1 lime, zest and juice
100 g sugar
300 ml heavy cream
3 eggs
50 g sugar
150 ml greek yogurt
meringues - as much as you want, tiny ones, or larger ones, crushed

First, make the strawberry compote, Clean and chop up the berries. Place in a saucepot with the lime zest, juice and sugar. Cook for about ten minutes, then leave to cool completely.

Next, start by lining a loaf tin that holds about 1 litre with clingfilm, or use a silicone mold.

Beat eggs and sugar together very very well, they should be nearly white and very fluffy. Beat the cream until stiff, and add the yogurt. Add both of these to the eggs and then the strawberry compote and the meringues.

Pour into the tin and freeze until solid - overnight is good.

Caramelized almonds
200 g water
100 g sugar
20 g butter
200 g almonds
pinch of salt

Start by toasting the almonds. It's easiest in the oven - 175 degrees or so, for maybe 8-10 minutes. Watch them closely - they should get some color but definitely not burn.

Let the sugar and water cook until it's an amber-colored caramel. At this point, add almonds and butter and stir until well combined. Add a pinch of salt, too.

Pour onto a lined baking sheet (a silpat mat or something similar will make your life much easier) and try to spread everything out so you don't have heaps of almonds in one place. Leave to cool completely, then chop as finely as you like.
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Tuesday, March 29, 2016

Pear & Snow Fungus Sweet Soup ~Pressure Cooker Recipe ???~???? - ????, ??, ????

I love dessert especially this kind of nourishing dessert that is good for skin. However I hardly cook this because the cooking time is about 4 hours simmering in a slow cooker. 

Click here for slow cooker version of Pear & Snow Fungus Sweet Soup recipe.

Seriously, it's quite time consuming and my problem is ... the slow cooker takes up so much space of my worktop for that half day of cooking. You will get what I mean if only you have a small kitchen with limited worktop space ;) 

It's been a long time I heard about pressure cooker can shorten cooking time but I doubt it will taste good. Until I get my WMF Perfect Pro pressure cooker, I tried, tasted and to my surprise, YES, it taste as good as the 3-4 hours slow cooked dessert. Just 15 minutes cooking time, I AM IMPRESSED! 



3 Asian Pear (peeled and cut into big chunks)

30g Snow Fungus, about 135g after soaked

8 Seedless Red Dates

16g Chinese Almond ?? (apricot kernel)

2 Dried Figs (US)

1 Litre Hot Water

Some rock sugar (add to taste)

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



1. Add all ingredients (except rock sugar) into WMF Prefect Pro pressure cooker, I use 3L pot.

2. Close with the cover and set the knob to 1. 

3. Use medium heat until the cooking indicator rises to the first orange ring.

4. Reduce heat to low and let it cook for 15 minutes. 

5. When the cooking is over, turn off heat. Wait till the indicator (orange ring) go down or until there's no more pressure, turn the knob to unlock. Add rock sugar. You can close the cover and let the remaining heat to dissolve the sugar or just bring to boil until the sugar dissolve. 

6. It's ready by now. Serve warm or chilled. If you like my recipe, click here and follow my page to receive more recipe updates. Enjoy!

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My Kid's Favourite Dorayaki ?????

When kid grew older, the food become simpler :P
No more drawing on my boy's Dorayaki. Made mini one instead of the oversize one.

Created on 8 November 2016

Dorayaki is a kind of Japanese pancake filled with red bean paste. In Japanese, 'Dora' means 'Gong', it's probably named after its shape? Some believed that it was named after the first Dorayaki that was made when a samurai forgot his gong (Dora) when he leave a farmer's home and the farmer then used the gong to cook the pancakes.

My version of Dorayaki is without Azuki red bean paste because my son didn't like red bean paste and I preferred the plain one which is less sweet. So I usually made single-layer Dorayaki. Well, actually the original Dorayaki consisted of only one layer. 

I have been making Dorayaki with drawing for my son's school recess bento. It is VERY challenging I must say because it's not drawing with pencil and paper, it is batter on HOT PAN! Here are some of my work:

My first Dorayaki created on Feb 24, 2016. First attempt making Rilakkuma.

Created on Feb 29, 2016
2nd attempt on Dorayaki,  first time drawing Swampy with dorayaki batter.
The heat control in this attempt, failed!
However my son said it's PERFECT and he was so happy when he sees this.
His comment warms my heart!

This is Swampy.

Created on March 1, 2016
He wanted the same food on the next day but after I failed so badly on heat control, I tried not to draw on hot pan. But he preferred the first one. >.<
Created on March 8, 2016
Drawing with batter again. This time, the heat control was perfect. 

Created on March 9, 2016

Created on March 21. 2016
It's Swampy and mystery duck! :D
Made different colour tones this time :)

Created on March 24, 2016
Rilakkuma Dorayaki, I like this the most!

Another one... Created on 4 April 2016
The school celebrating International Friendship Day, made 2 Kuma (bear) friends for my boy :)

Created on 7 April 2016
Back to simplicity...but my boy said ' Wahhh.....' :D 

If you like my bento idea, click here and LIKE & follow my facebook page to receive daily school snack's ideas.


1. The Dorayaki made with this recipe is fluffy and slightly softer than the store bought one. 

2. It can be consumed when it's warm or at room temperature. 

3. If you wish to keep this for later, once it's completely cooled, keep in an airtight container and store in the freezer. When needed, remove from freezer and warm it on a non stick pan or microwave. It's as good as fresh one!

Ingredients: ??

40g Self Raising Flour ??? 40?

35g Sugar ??? 35?

1/2 tbsp Honey ?? ???

1 Egg ?? 1?

1 tbsp Water ? 1??

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



1. Mix all ingredients in a bowl with a spoon until well combined. DO NOT OVER MIX THE BATTER else the Dorayaki will turn out hard and dense.

2. Wipe the non stick pan with a drip of oil. Heat the pan.

3. Pour 1 tbsp of batter on the centre of the pan. When the batter starts bubbling, flip it over.

4. When both sides are brown, transfer to a plate.

5. Repeat step 3 and step 4 for the rest.
???? 3 ? 4 ???????????????,??LIKE?????????,???????????

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Sunday, March 27, 2016

Braised Meat aka Lu Rou Fan ~ Pressure Cooker Recipe ???

This is similar to the Taiwanese style Lu Rou Fan that often served with hard boiled eggs. 

My version that I'm sharing here is more healthy and mild flavour compared to the traditional Lu Rou Fan, as I personally do not like the strong aroma of the Five Spice and Star Anise. This recipe uses pork muscle meat which is lean but tender. 

I normally cook this dish in slow cooker or conventional pot that takes at least 2-4 hours to braise the meat. This time, with the use of WMF Perfect Pro Pressure Cooker, the cooking time is only about 45 minutes and it is hassle-free. No more long hours cooking, no water droplets on my kitchen cabinet due to continuous simmering/ boiling using conventional pot. And, the end product is way more delicious! The meat is tender and juicy. 

I cooked this for lunch to serve with rice....

My son's lunch ;) 

... then, just leave the other portion in the pressure cooker un-touch, let it keep warm till evening, reheat with some brown rice vermicelli to serve as our dinner. The meat taste even better and more flavourful!

Our dinner ;)


500g Pork Muscle Meat (pork belly/ pork collar)


60ml Soy Sauce

1 tbsp Dark Soy Sauce (use 2tbsp if you like it to look exactly like the Taiwanese style braised meat)

100ml Chinese Rice Wine 

1/4 tsp White Pepper 

1/4 tsp Five Spice Powder


10g Ginger (sliced, about 5-6 slices)

4 cloves Garlic

1 Star Anise

1 slice Licorice Root (small)

20g Fried Shallot

1 Red Chili

1 stalk Spring Onion

200ml Hot Water

30g Rock Sugar


Eggs (optional)

Some oil for cooking 
~ I used Medella Premium Organic Coconut Cooking Oil that has neutral flavour in cooking~

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



1. Wash and dry the meat with kitchen towels. Mix all (A) in a bowl. Place the meat in an airtight container, add in (A), mix well. Cover with lid, keep in the fridge and let it marinate overnight.

2. Heat oil in a skillet, fry garlic and ginger until fragrant, stir in meat (reserved the marinates), cook until no more sizzling sound. Remove from heat. 

3. Transfer everything in the skillet into the WMF Perfect Pro pressure cooker - I'm using the 3L pressure cooker. Add in the rest of the (B) ingredients and the reserved marinates.

4. Close with the cover and set the knob to 2. Use medium heat until the cooking indicator rises to 2nd orange ring.

5. Reduce heat to low and let it cook for 35-45 minutes (depends on the size of the meat). 

6. Mean while, bring water to boil in a saucepan. Carefully add in eggs, cook with medium heat for 6 minutes. Remove the eggs immediately and submerge in ice water for 1 minute. Peel and set aside.

7. When the cooking is over, turn off the heat. Wait till the indicator (orange rings) go down or until there's no more pressure, turn the knob to unlock. The braised meat is ready by now. Discard the spring onion and licorice root. 

8. If using eggs - Very quickly, add in eggs, pour some gravy on the eggs and close the cover. Let it sit for 10 minutes. Flip the egg and leave it in the pot to be served later. 


1. I don't like the 'hard' egg texture, therefore I added the eggs after the meat are cooked. 

2. If you like the traditional braised egg texture, add the eggs at the beginning of cooking, at step 3. 

If you like my recipe, click here, follow my facebook page to receive more recipe updates. 


Simply decorate with some seaweed to make the egg look like my son's favourite Rilakkuma bear. :)
This egg disappeared right after my photoshoot! lol..

Some feedback from those who have tried this recipe:

By Maureen Koh. Thank you for trying my recipe.

By Melissa Wong
Verdict from Siew Kheng Koh

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Saturday, March 26, 2016

Turkish Omelettes for CBC's Weekend Morning Show

This morning, I presented the following recipe for CBC's Weekend Morning Show, with host Terry MacLeod.  I made these omelettes often on the boat in Turkey.  Easy to prepare, with great and simple ingredients.

Turkish Omelettes

2 eggs per person
1/4 cup crumbled feta per person
good pinch each of dried oregano and marjoram
pepper, to taste

butter, in the pan

Whisk together all ingredients.  Ladle out one small portion in a hot pan with melted butter and get the mixture throughout the pan.  Fold omelette into quarters, pie shaped folds and serve immediately.

I�m using Nature�s Farm eggs which are available in the St. Norbert�s Farmer�s Market, at their outlet in Steinbach,  Neechi Foods, and Tall Grass Prairie Bakery.

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Pandan Blueberry Cake ????????

This was my new creation few days back when I have a naked pandan sponge cake at home. I'm bored with Pandan + Coconut flavour, so this time I have tried out something new! Not sure if anyone tried this combination before, this was my first time putting the blue and green together. 

I couldn't imagine how the blue + green would turn out, the chances was 50/50 - either YAY or NAY. I'm glad that it was well received by my son that he kept on asking for more 'Mommy can I have one more, big slice please? ' ....and myself, one serving is definitely not enough!

No fancy decoration on this cake because there's no special occasion. So a simple one with fresh cream frosting and some lemon candies that gives a tangy twist makes this cake taste perfect!

Click here for blueberry topping recipe.
Oh yeah.... I have tried fresh cream piping with my flower nozzle. Not bad... ;) 

Recipe adapted from my Perfect Sponge Cake recipe. For blueberry topping, click here to view the recipe.

Ingredients: (Yield 2 x 6" round cake)

~ Egg Yolk Batter ~

6 Egg Yolk

30g Sugar

110g Pandan juice (pandan leaves blend with water, extract the juice)

80g Cooking Oil, I use Medella Premium Organic Coconut Cooking Oil

160g Hong Kong Flour

~ Egg White ~

6 Egg White

110g Sugar

1/2 tsp Lemon Juice/ Cream Of Tartar

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



1. In a mixing bowl, use a hand whisk, lightly whisk egg yolk and sugar.

2. Stir in oil, follow by pandan juice. Stir to combine. Sift in flour, stir until well combine. Set aside.

3. In a stand mixer, whisk egg white and lemon juice/ cream of tartar until frothy, gradually add in sugar and continue to whisk until 'almost' stiff. Lift up the whisk, you'll see a nice curve at the tip.

4. Fold the egg white into egg yolk batter in 3 batches.

5. Pour the batter in 2 x 6" round cake tin. No need to line or grease the cake tin. Gently tap the cake tin on the table top to release any trapped air bubbles.

6. Bake in a preheated oven 140'C for 25 minutes (traditional mode, 2nd bottom rack), then increase the temperature to 160'C (baking mode/ with fan, 35 minutes or until cooked)

7. When it's ready, remove from oven and invert immediately, let it cool and un-mould with spatula or hands. 

Here's the plain one without frosting. 

Packed some in the snack box for my son to eat at school.
Click here, follow my page to receive daily school snack ideas.

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