On WeChat my ex high school mates were chatting about not having time to cook dinners. Really? I thought, surely a few equipment could help.
In addition to a standard kitchen, I have a double garage filled with cooking equipment – a pressure cooker, a rice cooker, a waffle maker, a table top multi-use grill, a mixer, a blender, a Tiger magic thermal pot, a 16 liter thermal pot, a five deck steamer pot, a 3-deck electric mini steamer, 3 electric frying pans, a portable induction cook top, 2 electric bain-maries and countless pots, cake tins and serving plates. Cooking a quick dinner is a breeze.
Before I continue on, I’d like to declare that I am not a hoarder. I run the Asian food stall each year for the school fete and I always contribute a bundle towards special event bakes. Hence I have accumulated so much useful equipment over the years.
Tonight I cooked a quick dinner with my pressure cooker. In the morning, I put some rice in the rice cooker and switch on the timer. I then spent 10 minutes browning the pork spare rib pieces, added carrot, potato chili, ginger and white wine. I turned the pressure cooker on high pressure 30 minutes. When I got home, dinner was ready and warm.
Recipe is as follow:
(Serves 8 as a low FODMAP recipe)
- 1 kg pork spare ribs, ask your friendly butcher to cut it into bit size, remove excess fat if desired
- 3 medium potato, approximately 360g
- 4 medium carrot, approximately 300g
- 1 red chili, remove seeds, sliced (optional)
- 10g ginger, lightly bashed
- 60g miso paste
- 1 tbsp soy sauce (use a gluten free soy sauce for a GF option)
- 2 tbsp dark soy sauce (use a gluten free soy sauce for a GF option)
- 1 tbsp sesame oil
- 2 glasses of white wine
- a little cooking oil for browning the meat
- 1 tsp sesame seeds, to garnish (optional)
- a little sliced green shallot (scallion, spring onion), green top only, to garnish (optional)
- salt to taste
- Brown the meat with a little oil in the pressure cooking on ‘browning setting’
- Add the remaining ingredients, other than garnish; cook in pressure cooker on high for 30 minutes (alternatively, you can use the cook top, bring the ingredients to boil on high, then cook for further 1.5-2 hours on the low setting)
- Season with salt if required
- Garnish with sesame seeds and sliced green shallot
- Serve with warm rice