Low carbohydrate

Low carbohydrate blog posts

How to make something quick and easy with Coles pulled pork

How to make something quick and easy with Coles pulled pork
Yummy Lummy

 
 
00:00 / 00:03:28
 
1X
 

How to make something quick and easy with Coles pulled pork

Normally making something with pulled pork requires hours of slow cooking. This Coles product relieves you of that time burden. Coupled with some vegetables from the refrigerator and some sauces you can make a quick and easy meal. I’ve used it before and enjoyed it.

Jump to RecipePhotos Questions

Packet of Coles pulled pork

Coles pulled pork

Recipe

Spicy Coles pulled pork with sweet corn and cabbage

Coles pulled pork
Print
Spicy Coles pulled pork with sweet corn and cabbage
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Here's a quick and easy meal made with Coles pulled pork
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • Coles pulled pork
  • Cabbage
  • Sweet corn on the cob
  • Spring onions sliced
  • Parsley
  • Sriracha sauce
  • Black bean sauce
  • Whisky
  • Pouring cream
  • Sunflower seeds
  • Sesame seeds
  • Black pepper
  • Chilli flakes
Instructions
  1. Cook the Coles pulled pork in the microwave oven for five minutes and then pull your meat
  2. Cook the sweet corn in the microwave oven for five minutes and strip from the cob
  3. Cut the cabbage into a fine shred
  4. Sauté Coles the pulled pork in a frying pan
    Coles pulled pork
  5. Add the corn and cabbage and stir-fry
  6. Add everything else except for the cream and cook until all the liquid has reduced and the meat starts to catch the bottom of the pan
  7. Add the cream and cook through until it too is reduced
  8. Serve with a parsley garnish
Recipe Notes

I have no idea how many Calories in a serve. I use 500 Calories as my standard default number.

 

Photographs

Pulled pork with sweet corn and cabbage in the frying pan

Coles pulled pork

The finished product

Coles pulled pork
Hot and spicy pulled pork with sweet corn and cabbage

Questions and answers

Don’t you feel like a fraud cooking with ready-made products?

Not at all. Life’s too short. This product is convenient and it tastes fine. If it didn’t taste any good I wouldn’t use it.

Are you sponsored by Coles?

No, Yummy Lummy has no sponsors.

Do you want to be sponsored?

I wouldn’t mind being given products to review. I’d always declare of course if I was given something for free.

Cooking meals for one on Facebook

It’s been a while since I plugged the Facebook group Cooking meals for one. If you’d like to join please send me a message via Facebook and I’ll hook you up. We have a few regular members who contribute daily and it’s nice to see what other people cook and get some inspiration from their creations.

If you live alone or if you cook for maybe one other person, feel free to join our group.

How is my weight loss going?

You may have noticed over the last few posts that the food is low carb. I’m trying to lose some weight. I started at 87 kg and after about seven weeks, I’m down to 82 kg. My aim is to get well below 80 kg if I can. I’d love your encouragement to keep going.

Coles leftover pulled pork nachos

 

Crispy pork crackling may help smarten kids

Crispy pork crackling may help smarten kids
Yummy Lummy

 
 
00:00 / 00:02:53
 
1X
 

Crispy pork crackling may help smarten kids

Crispy pork crackling may not be the first thing that comes to mind when you are pregnant but this week it was salty goodness that had me thinking. I need to back up a bit to explain.

Jump to RecipePhotos Q&A

Iodine deficiency

This post does have a recipe I promise you but it is really written to get any readers who may be pregnant or who are thinking about having children to be very aware of the role of iodine in the intellectual development of children. The role of iodine is important from the time of conception when a zygote forms and an embryo implants, through the gestation and then in the early life as a baby and infant.

This post isn’t a physiology lesson but I’d appreciate if you look up the role of iodine and perhaps visit my other blog where I describe a lecture I attended last week on iodine deficiency and the ramifications for the intellectual development of young Australians. The bottom line is that iodine supplementation during pregnancy is something to seriously consider.

Iodised salt

Sources of iodine include dairy products (albeit not as much as previously [see my other blog about that]), bread (because most bread in Australia is made with iodised salt), and iodised salt.

Obviously, too much salt is a problem for heart health, but if you need to add salt, use iodised salt and avoid fancy new age crap like seas salt and rock salt that offer no additional health benefits and may, in fact, be noxious to your health. Iodised table and cooking salt are also usually cheaper.

Saxa iodised table salt

This is not an advertisement for the Saxa brand

crispy pork crackling iodised salt

Recipe

Crispy pork crackling

crispy pork crackling iodised salt
Print
Crispy pork crackling
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 
This is a never fail recipe for getting crispy crunchy pork crackling.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • Pork rashers
  • Iodised salt
  • Chilli flakes
  • Sesame seeds
Instructions
  1. Cut the skin off each rasher and lay the skin on some baking paper on a thin oven tray.
  2. Sprinkle liberally with iodised table salt
    crispy pork crackling iodised salt
  3. Place into an oven at 200 °C/400 °F for one hour
  4. Place the skinless rashers into a frying pan lined with baking paper
  5. Sprinkle on the meat some sesame seeds and chilli flakes
  6. Place into an oven at 200 °C/400 °F for one hour
  7. When cooked, pull out the rasher meat and place onto absorbent paper and allow to cool a little. Do the same for the crackling too.
  8. Cut the rashers into small bite-sized chunks
  9. Serve on a plate with the crackling
  10. Eat with chopsticks and serve with a dipping sauce. Rick and Morty's Sichuan Teriyaki dipping sauce would work a charm here.
Recipe Notes

You may want to eat this with a cup of tea. It's really quite fatty.

Please note I never check the energy values. I use 500 Calories as my default. 

 

Photograph

The finished product

Crispy pork crackling. This would go well with my Rick and Morty Sichuan Dipping Sauce.

crispy pork crackling iodised salt
Crackling and pork

Questions and answers

What sort of salt do you normally buy?

I usually buy iodised table salt. I have also bought sea salt and rock salt. I reckon the only good use for rock salt is when making something like salted caramel when you want a concentrated hit of salt surrounded by sweetness.

What do you think of Himalayan rock salt?

After listening to Prof. Eastman the other night I’ll never buy it again. He reckons the murky colour is due to impurities like heavy metals which may be noxious to human health. I’ll probably also avoid Murray River salt too for the same reason. I mean have to see the crap in the Murray River.

Are you going to tell your daughters to supplement with iodine when they become pregnant?

Of course, I want bright grandchildren, not idiots.

The Medical Fun Facts Podcast

This week on the Medical Fun Facts Podcast I’m talking about scabies. The show drops on Monday night at 7 pm Canberra time, please listen in. I’d love it if you subscribed to my podcast in your favourite podcatcher.

How do I cook beef short ribs in the Tupperware® Micro Pressure Cooker?

 How do I cook beef short ribs in the Tupperware® Micro Pressure Cooker?

I’ve cooked beef short ribs a few times this year with one memorable meal causing a molar to break which resulted in a very expensive crown to the put on the broken tooth.

Jump to Recipe Photos Q&A

Beef short ribs and spicy cabbage salad Gary Lum
Beef short ribs and spicy cabbage salad

I usually cook ribs slowly at a relatively low oven temperature, e.g., for about four hours at 150 °C (300 °F). With the recent purchase of my Tupperware Micro Pressure Cooker, I became keen to try a fast cooking method for beef short ribs. So far I’ve cooked lamb and pork in the pressure cooker, now it’s time for a cow to undergo sterilisation by steam (an invisible gas) under pressure. Oops, sorry, I was thinking of my pressure cooker as an autoclave again.

While slow cooking probably generates better taste and texture (mouthfeel), one thing you can be assured of with pressure cooker cooking is food safety from a microbiological perspective. A pressure cooker is really a miniautoclave and an autoclave is a giant pressure cooker, although a very complicated pressure cooker. I’ve seen very large autoclaves designed for large animal processing (sterilisation) in high containment veterinary laboratories. You could put quite a few euthanised nonhuman primates and hundred of rodents or ferrets in the thing. Larger animals need to be broken down (dissected) before processing in an autoclave. I never got to see it run a cycle but I wonder what the smell is like after the cycle is completed. I remember in the early days of my training, working in a media kitchen when the head media chef was making Robertson’s cooked meat broth, the smell was like a home kitchen.

Recipe

Beef short ribs and spicy cabbage salad Gary Lum
Print
How do I cook beef short ribs in the Tupperware Micro Pressure Cooker?
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
A quick and relatively easy recipe for getting beef short ribs cooked with fall off the bone meat that is full of smokey BBQ flavour.
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 4 beef short ribs
  • 1/4 cup smokey BBQ sauce
  • 1/4 cup Worcestershire sauce
  • 2 cups beef stock
  • 1 tablespoon sesame oil
  • 1 tablespoon black bean sauce
  • 2 teaspoons chilli flakes
  • 2 teaspoons Asian chilli and garlic paste
  • 1/2 cup Whisky
Instructions
  1. Get your ribs at room temperature well before you want to start cooking
    Beef short ribs 1.4 kg $18.12 Gary Lum
  2. Put the ribs in a large zip-loc bag
    Beef short ribs in a zip-loc bag. Getting ready to prepare the marinade. Gary Lum
  3. Also add the BBQ sauce, Worcestershire sauce, sesame oil, black bean sauce, chilli flakes, and Asian chilli and garlic paste
    Beef short ribs ready for marinading Gary Lum
  4. Seal the zip-loc bag and then massage your meat so all the sauces coat your meat as you rub it
  5. Leave your meat to sit in its juices for at least an hour
    Beef short ribs in a zip-loc bag marinading Gary Lum
  6. When you're ready to cook your meat, open the zip-loc bag and remove the contents into the Tupperware Micro Pressure Cooker and then add the beef stock and whisky

    Beef short ribs in pressure cooker ready for stock and whisky Gary Lum
  7. Seal your Tupperware Micro Pressure Cooker to ensure a snug if not tight fit
  8. Put the pressure cooker into your microwave oven and cook on the maximum setting for 20 minutes
  9. Once the microwave oven has finished, remove the pressure cooker carefully and allow the pressure to equilibrate to your local atmospheric pressure
  10. Open your pressure cooker and carefully remove the ribs, the meat is going to fall off the rib bones so if you want to preserve the anatomical structure, be careful, if you don't care, then just remove the ribs and the meat with tongs
  11. Pull the meat apart and then serve with a salad or vegetables or on tacos or on a sandwich with real butter or in a wrap or in a meat pie
  12. Once you've prepared your meal, shoot a photograph for sharing on social media
  13. Eat your meal
  14. Wash your dishes
  15. Write the recipe
  16. Write the blog post and hope your friends share the recipe on social media
Recipe Notes

I write 500 Calories because I have no idea and 500 seems like a good round number.

Photographs

Beef short ribs soaking in smokey BBQ sauce juices

Beef short ribs 1.4 kg $18.12 Gary Lum
Beef short ribs 1.4 kg $18.12
Beef short ribs in a zip-loc bag. Getting ready to prepare the marinade. Gary Lum
Beef short ribs in a zip-loc bag. Getting ready to prepare the marinade.
Beef short ribs ready for marinading Gary Lum
Beef short ribs ready for marinading
Beef short ribs in a zip-loc bag marinading Gary Lum
Beef short ribs in a zip-loc bag marinading

Beef short ribs in the Tupperware Micro Pressure Cooker ready for radiation from microwaves

Beef short ribs in pressure cooker ready for stock and whisky Gary Lum
Beef short ribs in pressure cooker ready for stock and whisky

Cooked beef short ribs after 20 minutes of steam under pressure and microwave radiation

Beef short ribs after cooking Gary Lum
Beef short ribs after cooking

Pulled beef short rib meat with cabbage salad

Beef short ribs and spicy cabbage salad Gary Lum
Beef short ribs and spicy cabbage salad

Questions and answers

Do you prefer slow or fast cooking?

I much prefer the taste and texture (mouthfeel) of slowly cooked joints of meat, however, cooking meat with steam under pressure is so quick, so thorough and so microbiologically clean, it’s hard to go past it as a method for cooking meat with a lot of touch sinewy connective tissue.

Are you sponsored by Tupperware®?

No, I’m not sponsored by anyone. I have recently bought quite a few Tupperware products because a friend at work has recently become a Tupperware consultant. When I was younger I had a bit of Tupperware and knew the quality of the products to be very good.

If Tupperware wants to sponsor me, they can get me via the contact page.

Is this a low carb meal?

Not really, the BBQ sauce and other sauces have high quantities of sugar and other carbohydrates in them. That said, I deliberately didn’t do anything with the juice left behind. I could have kept it, reduced it and made a sauce or gravy, but life’s too short for that, and I want to lose weight.

The final verdict

It was good 👍

Other posts you may enjoy

Curry lamb in a Tupperware® Pressure Cooker

Fast pork rashers and stir-fried cabbage salad

BBQ beef short ribs

Product Review Tupperware® FusionMaster System Mincer | Nude beef and blue cheese burger recipe

 

Sichuan dipping sauce

Sichuan dipping sauce

I’ve taken this recipe from My Recipes with some minor modifications. If you want to get the backstory about why I made this sauce check out the story at My thoughts and stuff | A story about Sichuan dipping sauce.

Jump to RecipePhotos Questions

Pork rashers and Sichuan dipping sauce Gary Lum
Pork rashers and Sichuan dipping sauce

Sichuan cuisine

Despite being of Chinese heritage I know next to nothing about Chinese cuisine. I mean, Mum cooked us Chinese meals when we were kids and all I knew was they were Cantonese creations but I really have no idea about what distinguishes the various Chinese cuisines. I just know that I like eating almost all the various Chinese foods I’m fed.

I had to look up what Sichuan cuisine to see what it’s about. The key seems to be the Sichuan peppercorn. I also learnt that the spelling of Sichuan varies and can be Szechwan, Szechuan and also Chuan.

Recipe

Sichuan dipping sauce poured hot from the saucepan Gary Lum
Print
Sichuan dipping sauce
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
I have no idea how well this approximates the McDonald's Rick and Morty McNuggets Sichuan dipping sauce
Course: Main Course
Cuisine: Australian, Chinese
Servings: 1
Calories: 500 kcal
Ingredients
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon brown malt vinegar
  • 1/4 cup tomato sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Asian chilli-garlic sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground ginger
Instructions
  1. Combine the dark brown sugar and brown malt vinegar in a small saucepan
  2. Cook over medium heat, whisking occasionally, until sugar dissolves
  3. Add tomato sauce, soy sauce, chilli-garlic sauce, onion powder, and ginger
  4. Cook, whisking constantly, until well combined and thickened for about 5 minutes
    Sichuan dipping sauce in the saucepan Gary Lum
Recipe Notes

I have no idea how many calories so I just put 500 Calories. This recipe has been modified from My Recipes

 

Rather than McDonald’s McNuggets, I thought pork rashers would go well with the dipping sauce. I cooked the rashers in a hot (200 °C/400 °F) oven for one hour. I then cut the rashers up into bite-sized pieces.

Photographs

Making the Sichuan dipping sauce

Sichuan dipping sauce in the saucepan Gary Lum
Sichuan dipping sauce in the saucepan

Allowing the Sichuan dipping sauce to cool

Sichuan dipping sauce poured hot from the saucepan Gary Lum
Sichuan dipping sauce poured hot from the saucepan

Getting the pork rashers ready

Pork rashers ready for the oven Gary Lum
Pork rashers ready for the oven

The final presentation

Pork rashers and Sichuan dipping sauce Gary Lum
Pork rashers and Sichuan dipping sauce

Questions and answers

Do you like Rick and Morty?

I really don’t know enough about Rick and Morty. I know it’s a popular cartoon in North America. I’ve watched a few YouTube videos. It’s pretty funny, I’ll have to explore if it’s available on Netflix Australia. The whole thing about Rick and Morty and Sichuan dipping sauce isn’t all that clear to me. Apparently, fans went crazy over the stuff.

Do you like Sichuan cuisine?

I’ve only ever had one really Sichuan dish and that was at a now non-existent restaurant in Barton, Canberra. The meal was amazing and the effect of the Sichuan peppercorns on my taste buds and salivary glands was amazing. I hope I get to try genuine Sichuan cuisine again.

How was the Sichuan dipping sauce?

It was nice. I didn’t consume all of it. I only dipped a little of the pork in because I’m trying not to overdo the sugar at the moment. The Sichuan dipping sauce is not exactly part of a low carb way of life.

What inspired this dish?

If you check out My thoughts and stuff you’ll discover it’s my fandom of Mouthy Broadcast.

Last thoughts

Get some of this sauce into you!

Other posts you may enjoy

Pork red curry

I love pork | An easy pork roll

 

Fast pork rashers and stir-fried cabbage salad

Fast pork rashers and stir-fried cabbage salad

Fast pork rashers in my new Tupperware® Micro Pressure Cooker happened tonight. On Sunday evening I used the microwave oven-safe pressure cooker for the first time to make a lamb curry. It worked out well.

Jump to Recipe Photos Q&A

Fast pork rashers and stir-fried cabbage salad Gary Lum
Fast pork rashers and stir-fried cabbage salad

Tonight I have some pork rashers which I will cook in the pressure cooker and serve with a salad made with cabbage, celery and other vegetables and fruit (tomato).

Recipe

Fast pork rashers and stir-fried cabbage salad Gary Lum
Print
Fast pork rashers and stir-fried cabbage salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Fast pork rashers in my new Tupperware® Micro Pressure Cooker happened tonight.
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 5 Pork rashers diced
  • 1 cup Cabbage shredded
  • 2 Green beans sliced
  • 2 sticks Celery sliced
  • 2 Bird's eye chillies sliced
  • 1 bunch Pak choi sliced
  • 1 tomato diced
  • 1 tablespoon Black bean sauce
  • 1 tablespoon Sesame oil
  • 2 cups Chicken stock
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons chilli flakes
  • 2 tablespoons sunflower seeds
  • ¼ cup cream
  • 1 tablespoon crushed ginger
  • 1 tablespoon crushed garlic
Instructions
  1. In the Tupperware® Micro Pressure Cooker add the diced pork rashers along with the ginger, garlic, stock, sesame oil, black bean sauce, salt, pepper and chilli flakes
    Pork rashers in Tupperware® Micro Pressure Cooker Gary Lum
  2. Cook in the microwave oven at 900 Watts for 15 minutes
  3. When it has finished in the microwave oven remove the Tupperware® Micro Pressure Cooker and allow it to reach ambient atmosphere
  4. When the pressure has normalised remove the pork pieces and drain
  5. In a wok, add a good nob of butter and wait until it begins to foam then add the tomato, cabbage, celery, green beans, bird's eye chillies, and pak choi
  6. Stir-fry the vegetables
  7. After the tomato has softened add the pork rashers and stir together
  8. Add the cream to form a sauce
  9. Serve in a bowl and garnish it if you like with something green to make it look appetising
  10. Shoot a photograph
  11. Eat the meal
  12. Wash the dishes
  13. Write the recipe
  14. Write a blog post and hope friends will share it on social media
Recipe Notes

I've written 500 Calories because I have no idea

Photographs

Photograph of the Tupperware® Micro Pressure Cooker

Tupperware® pressure cooker Gary Lum
Tupperware® pressure cooker

Photograph of diced pork rashers in the pressure cooker

Pork rashers in Tupperware® Micro Pressure Cooker Gary Lum
Pork rashers in Tupperware® Micro Pressure Cooker

Photograph of the finished dish

Fast pork rashers and stir-fried cabbage salad Gary Lum
Fast pork rashers and stir-fried cabbage salad

Questions and answers

How did it taste?

It was bloody amazing

How long do you normally cook the pork rashers for?

Usually one hour so this made a big difference and the pressure cooker is easier to clean

Do you prefer the rashers roasted or fast-braised like tonights?

I like them roasted because then the skin crackles but this fast-braising in a pressure cooker is more convenient.

Final verdict

This fast pork rashers and cabbage salad meal is a winner. It’s quick and easy to put together and a great meal for one person.

Curry lamb in a Tupperware® Pressure Cooker

Curry lamb in a Tupperware® Pressure Cooker

A few weeks ago I did a review of the Tupperware® FusionMaster Mincer. At a recent Tupperware® party I attended I purchased a Tupperware® Micro Pressure Cooker. A pressure cooker that can work in a microwave oven.

Jump to Recipe Photos Questions

Lamb red curry in coconut cream Pressure cooker Gary Lum
Lamb red curry in coconut cream

With my recent weight loss endeavours, this product will come in handy for making quick meals that would otherwise take hours of low slow cooking.

Tonight I made a simple lamb curry with lamb forequarter chops. I do have an electric cooker as well as a traditional stovetop cooker but cleaning them is always a hassle. This Tupperware® Micro Pressure Cooker is dishwasher safe and I’m looking forward to using it a lot for all sorts of dishes.

Recipe

Curry lamb ready for the microwave oven in the Tupperware® Micro Pressure Cooker Gary Lum
Print
Curry lamb in a Tupperware® Pressure Cooker
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
A simple lamb curry made with lamb forequarter chops on a bed of shredded cabbage that has been infused with curry flavours and coconut cream.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 2 lamb forequarter chops
  • 1 cup cabbage shredded
  • 2 cups chicken stock
  • 2 tablespoons red curry paste
  • 2 tablespoons ginger crushed
  • 1 tablespoon garlic powder
  • 270 mL Coconut cream
  • Lemon juice
  • Lemon zest
  • Green beans sliced
  • Spring onions sliced
  • 1 teaspoon black pepper
  • 1 teaspoon cooking salt
  • 1 Tomato
  • 1 tablespoon Chilli flakes
  • 1 bunch Pak choi
  • 1 tablespoon Low salt low sugar peanut paste
Instructions
  1. Cut the cabbage into thin strips and lay on the bottom of the pressure cooker vessel
    Pak choi, cabbage and tomato Pressure cooker Gary Lum
  2. Place the lamb forequarter chops on the cabbage
  3. Add the stock and then the curry paste, ginger, garlic powder, green beans, spring onions, black pepper and salt
    Curry lamb ready for the microwave oven in the Tupperware® Micro Pressure Cooker Gary Lum
  4. Seal the pressure cooker as per the manufacturer's instructions
  5. Place the pressure cooker into the microwave oven and cook on high for 20 minutes
  6. Wait for the pressure cooker chamber to reach ambient pressure and carefully remove the lid
  7. Decant the cabbage and lamb into a wok and heat so that the accompanying liquid in the transfer reduces and intensifies the flavours
  8. Add the coconut cream and bring to a simmer
  9. Add the peanut paste and stir in to help thicken the coconut cream

  10. Be careful not to split the coconut cream
  11. Add the lemon zest and lemon juice
  12. Plate up in a bowl and garnish
  13. Shoot a photograph
    Close-up Lamb red curry in coconut cream Pressure cooker Gary Lum
  14. Eat the meal
  15. Write the recipe
  16. Write a blog post and publish hoping readers will share the recipe on social media
Recipe Notes

The Tupperware® Micro Pressure Cooker is a great tool

 

Photographs

Photograph of the Tupperware® Micro Pressure Cooker

Tupperware® pressure cooker Gary Lum

The vessel has a 2 L capacity and requires a minimum of 150 mL/10 minutes of cooking time. The maximum cooking time is 30 minutes in a 900 W Microwave oven.

Cabbage and tomato Pressure Cooker Gary Lum Pak choi, cabbage and tomato Pressure cooker Gary Lum Lamb forequarters, cabbage, pak choi and tomato Pressure cooker Gary Lum Curry lamb ready for the microwave oven in the Tupperware® Micro Pressure Cooker Gary Lum

Photograph of curry lamb

Close-up Lamb red curry in coconut cream Pressure cooker Gary Lum
Close-up Lamb red curry in coconut cream

Questions and answers

What’s your favourite piece of Tupperware®?

I thought the FusionMaster Mincer was, but I’m really taken with the small microwave oven safe food containers which I use to take leftovers to work and reheat in the work microwave oven.

Yuk biang in Tupperware® Pressure cooker Gary Lum
Yuk biang in Tupperware®

What’s your favourite pressure cooker recipe?

Chicken congee I reckon. That said, I reckon I’ll be trying lamb shanks soon.

Are you worried about safety with pressure cookers?

Yes, I’ve seen them explode and I’m aware of the deadly force associated with an exploding pressure cooker not to mention the mess that one can create.

How to make nude wonton soup and hairy melon?

How to make nude wonton soup and hairy melon?

So, if you’ve been following on in My Thoughts and Stuff I’ve been making efforts to lose weight. I’ve stopped eating bread, pasta and rice. Mum and Dad told me they recently made wonton for a dinner party and it gave me a real hunger for wonton. The problem is the wrapping. So I thought my best compromise would be to make nude wonton. Just to be clear, making nude wonton doesn’t require me to be unclothed while making it!

Jump to Recipe Photos Questions

How do you like your hairy melon?

Hairy melon

Recipe

Nude wonton and hairy melon Gary Lum
Print
How to make nude wonton and hairy melon?
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
This is basically wonton soup without the wrapping. I also cooked some hairy melon in some chicken stock. I know Mum makes her stock from scratch but life's too short for all that mucking around.
Course: Main Course
Cuisine: Australian, Chinese
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 500 g Pork mince
  • 30 mL Black bean sauce
  • 500 g Raw banana prawns
  • 30 mL Soy sauce
  • 10 mL Sesame oil
  • 2 teaspoons Sugar
  • 2 teaspoons Salt
  • 1 teaspoon White Pepper
  • 1 teaspoon Black pepper
  • cup Scotch whisky
  • 2 tablespoons Cornflour
  • 2 Eggs beated
  • 1 Spring onion sliced finely
  • 1 can Water chestnuts chopped roughly
Instructions
  1. Remove the skin from the pork rashers, cut into pieces and then mince in my Tupperware® FusionMaster mincer

    You can use a food processor or an old-fashioned mincer if you have one

    Tupperware® FusionMaster Mincer and minced pork and prawns Gary Lum
  2. Peel the raw banana prawns and mince some with the pork and cut into small pieces the rest

    Keep the prawn heads and shells for stock or put them in a communal rubbish bin so all your neighbours can share the joy of prawn waste in the warm weather for days on end

  3. Wash and peel your hairy melon and then slice

    Handle your hairy melon gently

  4. Slap the pork into a bowl a few times (my Mum reckons this makes a difference)


    If you're not used to slapping your pork, ask someone who does it regularly

  5. Combine everything (including the whisky) and slap around again (again Mum reckons this is helpful)


    Yep, keep slapping your pork

    Nude wonton ready for mixing Gary Lum
  6. Shape into balls


    Make the balls the size you like

  7. Prepare a stock, preferably with pork bones, e.g., ribs and green Asian vegetables, preferably nice hairy melons
    Cooking nude wonton and hairy melon Gary Lum
  8. Cook for about five minutes per batch
  9. Serve with some of the stock in a bowl
    Nude wonton and hairy melon Gary Lum
  10. Serve with Chilli sauce and soy
  11. Shoot lots of photographs
  12. Eat with a big smile on your face
  13. Do the dishes
  14. Write a blog post
Recipe Notes

This is a delicious meal and you'll have enough leftover for steamed pork loaf the following day.

Photographs

The finished meal in a bowl

Nude wonton and hairy melon Gary Lum
Nude wonton and hairy melon

Photo gallery

This is a gallery of photographs. Click on one of the thumbnails and then scroll through and view each photograph so you can see the steps I took to cook this meal.

Questions and answers

How is the weight loss going?

So far I’ve lost nearly 2 kilograms. It’s been okay so far. I need to continue along this path. I know I tend to eat more on weekends, I just need to be careful.

Is nude wonton as good as clothed wonton?

Well, in my opinion, yes it is. As much as it’s nice to slurp noodles and wrapped wontons, this way I can eat as many as normal but without feeling bloated and full afterwards.

What else can you do with the leftover wonton filling?

You can steam it which is what I will do tomorrow night. Ordinarily, I would eat it with rice but I’ll wrap it in lettuce leaves and enjoy it that way.

How do you prepare hairy melons?

I peeled a nice handful sized hairy melon and cut it into 1 cm thick slices. I simply added the hairy melon slices to the boiling stock. If you’ve never savoured a nice hairy melon I suggest you try one or two.

Could you cook nude wonton while being nude?

Yes, but you need to be careful. There’s a lot of knife work and a lot of boiling water. You don’t want to injure your delicate bits.

Other posts you may enjoy reading

How long do you cook a Coles Chicken Kiev?

 

The ultimate Brussels sprouts and bacon dinner

I know so many people who do not like Brussels sprouts, I love them. Brussels sprouts are best when eaten young and tender and with bacon and butter.

The only thing that could improve on them is to have spectacular bacon and tonight I had pork rashers. Pork rashers aren’t exactly bacon but they are pork and they do have a lot of fat. In my mind pork rashers are a great bacon substitute. I mean who doesn’t like fat with their pork.

The ultimate Brussels sprouts and bacon dinner
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Pork rashers
  • Brussels sprouts
  • Avocado
Instructions
  1. Spread out the rashers and Brussels sprouts onto a baking tray
  2. Spray on some oil and add a little butter
  3. Cook in a benchtop oven at 200 °C for 1 hour
  4. Remove the pork and sprouts and allow to rest for 20 minutes
  5. Cut up some avocado
  6. Plate up and shoot a photograph
  7. Inhale the meal
  8. Wash the dishes
  9. Write the recipe
  10. Blog (verb)

 

Brussels sprouts, bacon and avocado with pork rasher instead of bacon.
Brussels sprouts, bacon and avocado with pork rasher instead of bacon.

The smooth creamy avocado went nicely with the tender juicy pork rasher and offset nicely the gentle sweet bitterness of the Brussels sprouts.

This is an incredibly quick and easy meal for one. While the food is in the oven you can put the washing on and do some tidying up.

On a cold Canberra night, this is a great simple meal to keep you full and happy.

How do you like to prepare Brussels sprouts?

How to cook a steak like Heston Blumenthal

Regular readers know I like steak and some of you know that I’ve cooked steak like Heston before. Now that I’m back on a low carb kick I’ve been dreaming of a nice steak dinner since picking up a piece of ribeye from Coles on the weekend.

I began preparing the steak this morning as I was making breakfast. I unwrapped the meat and laid it on a rack and then on a plate and put it back in the refrigerator to dry out a little.


This is Heston explaining his steak cooking method

When I arrived home after work I pulled the steak out and placed it on the kitchen bench to let it get to room temperature (which in Canberra today wasn’t much different to the temperature inside my refrigerator).


 

This is my steak after it had been drying in the refrigerator

Ribeye steak out of the refrigerator waiting to be cooked and eaten.
Ribeye steak out of the refrigerator waiting to be cooked and eaten.
How to cook a steak like Heston Blumenthal
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Ribeye fillet steak
  • Fennel
  • Parsley
  • Bok choi stalk
  • Red onion
  • Lime juice
  • Mayonnaise
Instructions
  1. In the morning before leaving for work unwrap the steak and put it on a rack on a plate and put it back in the refrigerator
  2. When you get home after work pull the steak out and put it on the kitchen bench to equilibrate to room temperature
  3. Cut the fennel, parsley and red onion into thin slices and squeeze the juice from half a lime
  4. Put the salad together
  5. Slice the stalk of some bok choi and set aside
  6. Get a frypan really hot and add some grape seed oil plus a bit of butter
  7. When the pan is smoking hot put the steak in the frypan
  8. Count slowly to fifteen and turn
  9. Repeat this for a total of 3 minutes
  10. When the steak is cooked put it aside in a warm place and let it rest for 10 full minutes
  11. While the frypan is still hot add the bok choi stalk slices and fry off
  12. After 10 minutes resting plate it all up
  13. Shoot a photograph
  14. Eat the meal
  15. Wash the dishes
  16. Write the recipe
  17. Blog (verb)

This is the steak and fennel salad plated up

Steak and fennel salad after the meat has been rested for 10 minutes.
Steak and fennel salad after the meat has been rested for 10 minutes.

Here is my breakfast this morning. Streaky bacon cooked in a benchtop oven and served with a fried egg.

Pay day bacon and egg
Pay day bacon and egg

So how do you like to cook steak?