28Nov, 2023
Three Carrots Pork Ribs Soup 三萝卜排骨汤 – Eat What Tonight

As mentioned in my previous post, I am on a soup bing-ing journey. Hence, this is my next installment of it ! It’s the Three Carrots Pork Ribs Soup !

We often used the radish (white carrot) with pork ribs for soup and the orange carrots for ABC soup. So how about the green carrots ? Mum told me traditionally green carrots are only available during the CNY where they are used for the yu sheng. However, I managed to get them from PurelyFresh online and also saw them available from Sheng Shiong supermarket. Didn’t get to spot any from NTUC though and not so sure about the wet markets.

However, the 3 carrots combination definitely is an eye pleaser with all the colours in the soup and which makes it a very sweet and tasty one too. 

Have been sick for these few days which makes me even crave for more of such soupy affairs to keep the body warm. Now that’s the down side of declaring independency and staying by yourself where you need to fight for everything yourself, including sickness. This makes me really miss home cooked soups even more. 

We probably already know all the benefits of carrots, hence this 3 carrots combination is as nutritious and healthy and as delicious as it could be. Hope everyone will enjoy this colourful and appetising soup !

Three Carrots Pork Ribs Soup 三萝卜排骨汤


Recipe type: Main

Cuisine: Chinese

  • ½ radish (white carrot), cut into chunks
  • 1 carrot, cut into chunks
  • ½ green carrot, cut into chunks
  • 1 onion, sliced
  • 3 red dates
  • 500g pork ribs
  • 1 – 1.2L of water
  • 300ml stock
  • ½ tsp chicken powder / salt, to taste
  1. Blanch the pork ribs in some boiling water till they turn white in color.
  2. Combine the sliced onions, carrots, red dates and pork ribs with the water and stock in a large pot. Once the water boils, reduce the heat to low and continue to simmer for a further 1.5 to 2 hours till the pork ribs are soft and falling off the bones.
  3. Skim off the fats and oils floating on the surface of the soup. Add in the chicken powder or salt to taste. Mix well and off the flame. Serve hot.

You can also cook this soup in a slow cooker or pressure cooker. The time to cook will vary according to the appliance used.



26Nov, 2023
Braised Pork Ribs with Pumpkin 金瓜焖排骨

I never used to like pumpkin because I really detest slicing the pumpkin skin which is seriously tough to handle. And because of that, cooking pumpkin isn’t one of my top favourite. But once in a blue moon, I do enjoy that golden hue of natural sweetness in my food which I will willingly prepare for all its goodness then. 


And earlier I had the pumpkin in my Dried Scallop and Pumpkin Brown Rice Porridge which you can see from here. So this time, I decided to enjoy the pumpkin with something real meaty for that extra indulgence.



How about braising some pork ribs with pumpkin sounds like ? A pretty much Cantonese-style dish that’s well seasoned with fermented black soybeans and compiled with the natural sweetness of pumpkin, with pork ribs that have been braised till ideal savouriness, this dish will certainly tempt you to enjoy every bit of the meat, sauce and pumpkin to the last bite with much delight !



In fact, if you are cooking this on a larger scale, it will work ideally as a one pot dish because that’s a meat and pumpkin as a vegetable in the dish itself and the gravy from the braising makes a slurpy condiment with rice. To be frank, I am not a fussy person with food and easy going home cooked foods like such is certainly good enough to keep me going. 



Get your fresh groceries from PurelyFresh online to serve up this yummylicious dish today ! 

Enjoy !!



Braised Pork Ribs with Pumpkin 金瓜焖排骨


Total time


Recipe type: Main

Cuisine: Chinese

  • 500g short pork ribs
  • 200g pumpkin, cut into chunks
  • 1 tbsp minced garlic
  • 2 tsp fermented black soybeans
  • 1 tsp plum sauce
  • 1 tbsp cooking oil
  • some water
  • 1 tbsp light soya sauce
  • 1 tbsp shaoxing wine
  • 1 tsp sugar
  • 1 tsp sesame oil
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 tsp dark soya sauce
  • ½ tsp sugar
  • 1 tsp corn flour mixed with 1 tbsp water


26Nov, 2023
Szechuan Vegetable Pork Ribs Soup 四川菜排骨汤

I enjoy a variety of dishes in my food, however to many, it might seem a tough task to cook varied choices when you are not able to cook them in a larger volume. Especially when you are cooking for a very small family for one or two, it does not seem to be anyway economical. So here’s what I usually do, if you have done your groceries in bulk, try separating them into smaller portions and servings before freezing them. Each time you need to cook, you only need to handle one small portion of the separated serving which makes de-frosting of it faster and easier too !

And for full time workers like myself who does not have the luxury of time to prepare elaborate dishes at times, some very practical appliances can be pretty useful, and in particular a pressure cooker. All that you gotta do is to dump everything in the huge pot, pressure cook it, and you get your piping hot dish in a fraction of the time.

Here’s to cooking a fuss free and simple meal for 1 to 2 in 30 minutes. I pressure cook a Szechuan Vegetable Pork Ribs soup in the new Tefal Clipsominut Duo 2 in 1 Pressure cooker for approximately 30 minutes.

And while it is cooking, I fried the eggs, cooked the vegetables and grilled a salmon fish respectively. If you are looking for a healthy weekday home-cooked dinner with varieties yet effortlessly, here’s quite the best you can get. A pressure cooker is pretty awesome in my opinion, as it does not requires me to keep a tab on it and the fact that you can get the pork ribs in your soup so tenderly soft that it’s falling off the bones in a fraction of the time as compared to normal cooking. This, in particularly, is most ideal for someone like me who’s forever pressed for time yet desiring home cooked food that needs to be stirred up efficiently henceforth. 

I love kitchen appliances that are useful friendly and does not require me to scratch my heads over its functions and use. So this Tefal Clipsominut Duo 2 in 1 Pressure cooker suits me well, considering it has only 3 easy functions to maneuver, pressure cook, release pressure and stewed mode.  

Isn’t it comforting and warm to go back to a bowl of piping hot home cooked soup waiting for you after a day’s of hard work in your job ? Kudos to such invention that allows none-stay-at-home-cooks to be able to still stir up something healthy and delightful at the end of each work day ! 

Enjoy !!

Szechuan Vegetable Pork Ribs Soup 四川菜排骨汤


Recipe type: Main

Cuisine: Chinese

  • 150g Sichuan vegetable (cut into quarters, soaked for at least half an hour and drained well)
  • 250g pork ribs
  • 1 carrot, cut into chunks
  • some button mushrooms
  • 3 tbsp of button mushroom water
  • 1 tbsp white peppercorns
  • 1L water
  • salt to taste (optional)



24Nov, 2023
Dong Po Pork Ribs with Carrots & Radish 东坡排骨焖萝卜

Ok, finally having some down time to start my blogging mojo again ! Have been so busy the previous week and finally got a breather over the weekends. And am so happy that I even manage to get some shopping done, more especially so when the shopping are done with free vouchers that I’ve won recently. Though not a huge amount, but still pretty satisfying. 

And at times when I am too overwhelmed to do any blogging, you can find me on IG here too for more recipes and instantaneous updates. Recently, I whipped up this easy Dong Po Pork Ribs with Carrots & Radish using Tefal Clipsominut Pressure Cooker. It has a good blend of Szechuan peppercorns aroma together with our local style of braising with soya sauce. Blanching the pork ribs in some hot oil or even air frying them prior to cooking actually helps the pork ribs to absorb the flavours better and allows for them to stay in shape and not disintegrate into the sauce even after the meat has turned tender and soft.  

And serving this dish together with some blanched spinach as well makes it a complete one pot dish all together. In fact, if you are not using a pressure cooker, slow stewing the dish in a casserole pot should allow for more wonders as the ribs has all the time to fully immerse itself with the aromas and you can serve the dish as it is once cooked, with so much lesser washing to be done ! You know, that somehow makes me yearn for the Le Creuset pots even more whenever I think about it because they look so presentable and eye catching. But still, I haven’t put my this thought into any action yet. Haha ! Maybe one fine day, when the price doesn’t put me off anymore, I certainly will ya !! :)))

In the meantime, enjoy eye-feasting on this dish ! And if you need fresh groceries anytime, do grab them from PurelyFresh online who delivers right to your doorstep everyday of the week !

Here’s the recipe to share too ! Have a great week ahead, all !

Dong Po Pork Ribs with Carrots & Radish 东坡排骨焖萝卜


Recipe type: Main

Cuisine: Chinese

  • 300g pork ribs
  • 50g spinach, blanched in boiling water with some 1 tsp of sesame oil and drained
  • 50g carrots, cut into wedges
  • 50g radish, cut into wedges
  • 5 pcs dried shitake mushrooms, soaked in water till softened (reserve the mushroom water)
  • 5-6 slices ginger
  • 3-4 sprigs spring onion, white parts only
  • 1 tsp Szechuan peppercorns, coarsely crushed
  • ½ tsp white peppercorns, coarsely crushed
  • 300ml water
  • Some cooking oil
  • 1 tbsp light soya sauce
  • ½ tsp dark soya sauce
  • 1 tbsp oyster sauce
  • ½ tbsp light soya sauce
  • ½ tbsp shaoxing wine
  • ¼ tsp pepper
  • ½ tsp sesame oil
  • 10g rock sugar
  • 1 tsp corn flour + 2 tbsp water



22Nov, 2023
Steamed Szechuan Spicy Pork Spare Ribs 川式辣椒蒸排骨

Good Monday all ! It’s been sometime since I actually steamed a dish, mainly because I have kept away my steamer and packed it neatly in the cabinet which made me rather hesitant to bring it out. Then I realized I could make do with a little steamer setup using my latest casserole too, so I decided to prep up this dish ! 

It’s actually pretty simple as it would have been with all steamed dishes. But the flavours was really good and intense, with an aromatic blend of spice from the Szechuan peppercorns and savouriness from the fermented beans. It has a twinge of Mala taste and goes on very well with rice. 



With thanks to the folks at The Meatclub too, these pork spare ribs cubes were just in time for the dish as they came all vacuum packed and ready to be cooked once defroze. 





As this dish is a steamed one, so instead of the usual step of blanching the ribs, I actually soaked them in some cold water longer to drain out the impurities which also helps to tenderize the meat slightly.



And the extras were prepped into the lunchbox the following day too ! And it’s still taste deliciously good. Although it might take a little more effort to prepare for lunchbox meals, but I guess it still beats than having outside food for health reasons and you can actually save some moolah too ! But in order not to tire ownself out too, you can opt for simple fare like a fried rice or noodles to begin your lunchbox journey, which I think can be pretty satisfying too, at least to me ! LOL.



Below is the recipe to share and hope everyone has a great week ahead !!




Steamed Szechuan Spicy Pork Spare Ribs 川式辣椒蒸排骨


Recipe type: Main

Cuisine: Chinese

  • 250-300g pork spare ribs cubes, soaked in some cold water for at least half an hour.
  • 1 tbsp cooking oil
  • ¾ tsp szechuan peppercorns
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • ½ tsp fermented black beans, crushed
  • ½ tsp fermented black bean paste
  • 3-4 pcs dried chillies, soaked and cut into pieces
  • 3-4 bunches of spring onions, white parts only
  • 1 tbsp chilli oil
  • 2-3 tbsp of water
  • ¾ tsp sugar
  • Some parsley, for garnish
  • ½ tsp salt
  • 2 tsp corn flour



18Nov, 2023
Stir Fry Pork Ribs with Broccoli and Carrots 萝卜西兰花炒排骨

Cooked this dish earlier and thought it made a really hearty one plate dish because it contains both vegetables and meat together. It isn’t overly filling for one, and everything is so easy to clean up with just one pan and one plate thereafter. Plus the fact that I am using the air fryer to do some of the job too, it just makes everything much simpler and fuss free.

And I am counting down my days to the long awaited year end break where I can finally embark on my next trip !! So do catch me on IG if you can. It’s a faster way of sharing what I have been up to too.

But for now, hope you enjoy this recipe as I keep this post a relatively short and sweet one because I am feeling so sleepy. LOL. Hope you have an awesome upcoming TGIF and weekends !!

10Nov, 2023
Old Cucumber Pork Ribs Soup

If you are doing a traditional Cantonese style of Old Cucumber Pork Ribs soup, there will be a lot more ingredients to be included in this soup. Dried seafood such as dried squids or dried scallops will be included along with some other vegetables liked corn, carrots, etc to make it really comprehensive. However for some reason, I do not really liked dried squids in soup nor do my family. We usually like to keep our home-cooked soups really simple by including the core vegetable along with a poultry such as pork ribs or chicken and with a touch of salt and pepper as light seasoning.

Old cucumber is good as soups as they have a cooling effect which is especially useful now after all the CNY goodies indulgence. And coupled with its natural sweetness, just a little seasoning of salt and pepper is good enough to complete the soup as a dish on its own. I added in some honey red dates as well to give it a little more “colour” to the soup and top it with some wolfberries as well at the end of the cooking. But these are really optional.

The old cucumber was even sold really cheaply at 10 cents a piece around my hood just before the CNY which makes it really worthwhile to prepare this soup too.

7Nov, 2023
Steamed Black Beans Pork Ribs with Rice 黑豆豉蒸排骨饭

Have not introduced a steamed dish for quite awhile already, so finally it’s time to post this after running through my long list of archives recipes to share. Usually served as a dim-sum dish for the steamed black beans pork ribs, but today I had the rice steamed from scratch instead of using the rice cooker before adding the black bean pork ribs onto the rice and steaming it further in the bamboo steamer.

The challenge of this dish actually lies in the rice as it can be difficult to gauge the amount of water needed to steam the rice. Too much of it, you get a sticky rice which will prove even harder to eat when the sauce of the pork ribs sips into the rice and too little of it, you get a hard and dry texture which people will often deem as uncooked rice. So tried and tested, this recipe serves the right texture of rice along with the ribs and fitted with the right serving portion to fit a standard 15cm bamboo steamer size as well.