I’ve seen hundreds of videos about asian food. This is the first time somebody talked about the maillard reaction. And the eggs are perfect. Soft boiled ftw
Looks delicious! I watched it because I wanted a method to have a soft boiled egg instead of the very overcooked ones most people stew with the meat the whole time. What is the device you used to slice the soft boiled egg in half?
Thanks for sharing! Question, does the amount of pork belly change the amount of time in Instant Pot and amount of water you add? I cooked 500 grams of pork belly with 1.5 liters of water for 30 minutes on "Meat Stew" high pressure. My pork belly turned out very delicious. However, I tried 750 grams the next day and used only 100 ml of water this time, as you suggested, but cooked for 35 minutes instead. It didn't taste as good. Another thing, I plan to get gravy texture by reducing the sauce in a wok after cooking with the Instant Pot. How would I do this if I use a lot of water?
By right, it shouldn't. Once the temperature and pressure is at the right level, the timing starts. It may take longer to reach the right temperature but once it is pressurized, essentially the conditions are constant.
Hi Dr. Tay, your video for the lu rou fan is very interesting, indeed. I would like to make the lu dan, but my instant pot (Phillips brand) has only one setting for the pressure cooker. What should my timing be for the lu dan? Thank you!
Just tried this for dinner and it was a hit with the family. Definitely keeping this recipe to repeat. So comforting and delicious!! I tried your pizza recipe..and it's delicious too.. Pls share more!! :) love ur content and narrative. Your fan frm Malaysia
You can substitute with fried shallots. They are available at the supermarket, but if you can do it yourself it is even better! Shallot sauce is available at Sheng Shiong and Prime
@@ieatishootipost thank you! Also, my pressure cooker is a different brand. Can you also share what temperature and time to use to make your prefer ramen egg?
Thanks so much for this recipe, hubby came back for seconds and has requested this dish on the menu again. Winner! Ps: Daikon suggestion was bomb, you really can't taste the difference. I personally didn't need to add oil, the pork fat rendered out plenty just fine.
Use Shoyu: Mirin: Sake: Sugar 1:1:1:0.5 Boil and allow to cool and soak the eggs in it. To cook Ramen eggs in Instant pot. Place eggs in pot, add 1/2 cup water and pressure low 4 mins. Immediately put into ice water.
How to peel off egg shell easily. 1 way is to add salt into water when you boil egg. It is easy to peel off. Another way is the pin a small hole at the bottom of 🥚 to let air in and then proceed to boil yr egg. You can get the egg pin at diaso. You can peel it easily after that.
I tried this recipe… felt that the 100ml of thick dark soy is a bit toooooo much. My dish turned out extremely dark and a bit bitter leh. Any suggestions?
Well, I have to add or reduce according to your taste. I find 100ml too much too so I added 50ml instead and 100ml of water as I did not include radish (this emits water while cooking). So fine tune to your taste.
The last part of the recipe on how to make soft boiled eggs didn't work for me, my eggs turned out hard boiled. Also, is there a way to give the egg the dark brown color or do you have to leave it in the sauce over night?
Yes, you need to marinade the peeled eggs in the sauce overnight and the eggs will turn into the sauce color. As how to make soft boiled eggs: Did you cook the eggs for 4 minutes or less (after the pot is pressurized)? Did you release the pressure immediately? If you don't release the pressure, then the eggs will continue to cook. Did you soak the eggs immediately in ice bath for a few minutes? If you don't soak in ice bath, then the eggs will continue to cook. If it's hard boiled, then you cooked too long. Just reduce the cooking time until you get it just right.
Don't waste your time on his video. I'm Taiwanese and just by looking at the ingredients. I'm sure this is NOT authentic at all. This dude is not even Taiwanese, he sounds like Cantonese or Malaysian.
I found out that the sauce does not scale proportionate to the meat. I had 1000 grams of meat and tried doubling the sauce. It came out much too salty, almost inedible when I doubled all the other ingredients. Lovely color though.
So much for the Maillard reaction. You kept pushing the meat around. It didn't get a chance to brown at all. Anyway, this sure looks good. Thank you for posting.
No need to put eggs in cold bath. Juz place it in a bottle filled up half bottle of tap water, close d bottle cover n shake d bottle. Open d bottle cover n d egg shell will come off easily wo sticking to d egg. Try it out urself.
Due, this is not freaking Taiwanese food. This is some guy who like Taiwanese food and use his imagination creating a fake one. I am a Taiwanese, and I love to cook. This.... That's say save yourself time and resource, and find a Taiwanese restaurant.
Cook this for my friends from Taiwan. Instead of show off, I got a lot not too exciting statements. After they found out what I was trying to cook, they all laugh. After I show them this video.... Sorry, but I have to give you a dislike.
This guy doesn't just instruct, he also teaches.
Thanks :)
Can you do more instant pot recipes please? Your Lu Rou Fan and the Ramen Eggs were PERFECT !!
Glad you liked the recipe!
What a great ad for Instant Pot: a great recipe and a quick, concise instruction in how to use the device too. You did yourself proud.
Thanks
7:28 I love that egg slicer. What is the brand please?
Oh it’s just a fishing line attached to a bottle stop
@@ieatishootipost You're not serious?! How smart is that!
I made something the same on Sunday……I didn’t use enough pork. But my kids finished it. So I’m happy.
Hi Dr Leslie, thanks for the pork and ramen egg recipe. Just what I needed! Going to cook it for Pastor Leslie tomorrow!
I hope he likes it!
Excellent video recipe, Dr. Leslie Tay really did a good job explaining the recipe and Instant Pot, hope to see more from him.
Thanks very much Frank!
Love this recipe doc and adding the egg part was genius!!!! Keep up the awesome work!
Thanks for the encouragement!
that is a taiwanese staple
Just discovered this channel. What a gem. 😍 can’t wait to try this recipe! Thank you!
Thanks for your support
Wow.. looks very good .
Thanks! It does taste very good too!
I’ve seen hundreds of videos about asian food. This is the first time somebody talked about the maillard reaction. And the eggs are perfect. Soft boiled ftw
Thanks!
Looks delicious! I watched it because I wanted a method to have a soft boiled egg instead of the very overcooked ones most people stew with the meat the whole time. What is the device you used to slice the soft boiled egg in half?
Oh, it was just a fishing line tied to the handle of the drawer with a small weight on the other end.
@@ieatishootipost Oh nice! Thank you for taking the time to respond :)
Do you use eggs directly from the fridge or at room temperature when you make the ramen eggs at low pressure for 4 mins?
I just use direct from fridge
I love anything from you!!! You always turn kitchen into a magic show 😍😍 Please produce more instant pot recipes 🙏🙏🙏 thank you Dr Leslie
Thanks for your encourgement!
Brilliant recipe! Thank you!
Most welcome!
Hi, u mentioned overnight? Do u leave it overnight in room temp or refrigerate it overnight and reheat it?
In the fridge
Hi, u used the egg in from room temperature or egg in fridge? Thanks.
Take out from Fridge and leave for 10mins.
Thanks for sharing! Question, does the amount of pork belly change the amount of time in Instant Pot and amount of water you add? I cooked 500 grams of pork belly with 1.5 liters of water for 30 minutes on "Meat Stew" high pressure. My pork belly turned out very delicious. However, I tried 750 grams the next day and used only 100 ml of water this time, as you suggested, but cooked for 35 minutes instead. It didn't taste as good. Another thing, I plan to get gravy texture by reducing the sauce in a wok after cooking with the Instant Pot. How would I do this if I use a lot of water?
By right, it shouldn't. Once the temperature and pressure is at the right level, the timing starts. It may take longer to reach the right temperature but once it is pressurized, essentially the conditions are constant.
Hi Dr. Tay, your video for the lu rou fan is very interesting, indeed. I would like to make the lu dan, but my instant pot (Phillips brand) has only one setting for the pressure cooker. What should my timing be for the lu dan? Thank you!
I think you can stick to the same timing.
Thank you so much, Dr Tay.
You may add a little 五香粉 to enhance the taste and add aroma . I use dark molasses. Yummy.
Thanks!
Just tried this for dinner and it was a hit with the family. Definitely keeping this recipe to repeat. So comforting and delicious!! I tried your pizza recipe..and it's delicious too.. Pls share more!! :) love ur content and narrative.
Your fan frm Malaysia
Great! Glad you enjoy my recipes! Should try my butter and banana cakes!
I like the addition of the radish to it, what would you recommend for vegetarians besides using tofu and mushrooms?
You can use plant based meat.
What can I substitute the shallot sauce with, Dr? Can't get that in the supermarket.
You can substitute with fried shallots. They are available at the supermarket, but if you can do it yourself it is even better! Shallot sauce is available at Sheng Shiong and Prime
@@ieatishootipost thank you! Also, my pressure cooker is a different brand. Can you also share what temperature and time to use to make your prefer ramen egg?
@@elainechong2612 Low pressure, 4 mins. release pressure and place into ice bath
Thanks so much for this recipe, hubby came back for seconds and has requested this dish on the menu again. Winner!
Ps: Daikon suggestion was bomb, you really can't taste the difference.
I personally didn't need to add oil, the pork fat rendered out plenty just fine.
Glad you liked it!
Wow😍 I like this kinda cooking
Glad you like it
Haha, the first doctor who recommends me to eat pork belly... 😂 Nice recipe, I definitely gonna give it a try soon! 🤤👍🏻
Eat in moderation and only if you are not having any problems with high cholesterol!
Life means nothing if you don't enjoy yourself.
Which brand of sake did you use and where did you get it from ? Thanks 😊
I use cooking sake which you can buy from Meidiya Supermarket
@@ieatishootipost thanks a million .. but do you have any picture of it ? Coz I can’t read Japanese.
@@clairehoe4175 www.lazada.sg/products/kikkoman-ryori-shu-cooking-sake-i443338039-s1177756827.html?exlaz=d_1:mm_150050845_51350205_2010350205::12:12259678448!118653805658!!!pla-678669693104!c!678669693104!1177756827!132052768&gclid=Cj0KCQjwmIuDBhDXARIsAFITC_6tkp9tjcPLqQWAJiGRtnI9Q-AVyLxaBfa1ayYY3kGjX8NOk-yq_sUaAoz-EALw_wcB
Good 👍 lovely I will cook 🧑🍳
Excellent!
Hello! The link for dark soy sauce is not working. Possible to let me know which brand?
Cheong Chan Caramel Sauce
I am curious, what is that tool that you use to cut the egg?
It's just a simple fishing line. Or you can use a string. :)
Can u do something like cray pot rice with chicken?please?
With chicken I would use a little ginger and less dark soy sauce.
love the video
Thanks!
If use a French oven instead of the Instant Pot, need to cook the pork and eggs for how long?
For a normal pot, 1.5 hours to get the same texture.
Kinda missed the egg marinate may I have the recipe pls🙏🏻
Use Shoyu: Mirin: Sake: Sugar 1:1:1:0.5 Boil and allow to cool and soak the eggs in it. To cook Ramen eggs in Instant pot. Place eggs in pot, add 1/2 cup water and pressure low 4 mins. Immediately put into ice water.
@@ieatishootipost Tysm🙏🏻
How to peel off egg shell easily. 1 way is to add salt into water when you boil egg. It is easy to peel off. Another way is the pin a small hole at the bottom of 🥚 to let air in and then proceed to boil yr egg. You can get the egg pin at diaso. You can peel it easily after that.
Thanks!
How will the outcome be if the pork was cooked until its oil comes out, along with adding sugar while still sauté-ing?
Oh, I think it will be nice!
Wow i didn't know u can cook so well. Thanks for this recipe.
Thanks!
I tried this recipe… felt that the 100ml of thick dark soy is a bit toooooo much. My dish turned out extremely dark and a bit bitter leh. Any suggestions?
Well, it depends on what brand of dark soy sauce you use. You can try one which is not as dark or just use less of your existing one.
Well, I have to add or reduce according to your taste. I find 100ml too much too so I added 50ml instead and 100ml of water as I did not include radish (this emits water while cooking). So fine tune to your taste.
Thank u Dr Tay. Can’t wait to try out ur latest mapo toufu 😊
Hope you like it!
The last part of the recipe on how to make soft boiled eggs didn't work for me, my eggs turned out hard boiled. Also, is there a way to give the egg the dark brown color or do you have to leave it in the sauce over night?
Yes, you need to marinade the peeled eggs in the sauce overnight and the eggs will turn into the sauce color.
As how to make soft boiled eggs:
Did you cook the eggs for 4 minutes or less (after the pot is pressurized)?
Did you release the pressure immediately? If you don't release the pressure, then the eggs will continue to cook.
Did you soak the eggs immediately in ice bath for a few minutes? If you don't soak in ice bath, then the eggs will continue to cook.
If it's hard boiled, then you cooked too long. Just reduce the cooking time until you get it just right.
Wow, excellent. Great video, great delivery, great recipe, and great hair! Am subscribing.
Thanks!
No star anise? No five spice?
This is teh simplified fast and simple to cook version. You can of course do the more advanced version by adding these as well as other ingredients.
Don't waste your time on his video. I'm Taiwanese and just by looking at the ingredients. I'm sure this is NOT authentic at all. This dude is not even Taiwanese, he sounds like Cantonese or Malaysian.
Why not use a regular pressure cooker on stove it is much faster and quicker to sear and pressurecook
Go ahead and make an educated guess... 😅
Really up to individual, right?! Besides, one need not stand and watch the fire as it’s electric!
Should I remove the pork belly skin?
I leave it on.
more power dude! make more vids!
Will do!
You may omit the water since Soy sauce and wine and sugar are water base.
Thanks for your tip
I found out that the sauce does not scale proportionate to the meat. I had 1000 grams of meat and tried doubling the sauce.
It came out much too salty, almost inedible when I doubled all the other ingredients. Lovely color though.
That's right!
So much for the Maillard reaction. You kept pushing the meat around. It didn't get a chance to brown at all. Anyway, this sure looks good. Thank you for posting.
the pork gets hard but the fat is soft. Ideas why? I put into instapot for 35-40 mins.
It's the quality of the pork.
@@ieatishootipost Do you always have to boil for 10 mins? thanks
This guy is so funny. Great recipe.
Hahaha! Glad you enjoyed it.
No need to put eggs in cold bath. Juz place it in a bottle filled up half bottle of tap water, close d bottle cover n shake d bottle. Open d bottle cover n d egg shell will come off easily wo sticking to d egg. Try it out urself.
Thanks for the tip!
Yea i use the same method tooo
tried the exact measurement, but its extremely salty .. need to tweak the amount of sauces /sugar..
Yes, different soy sauces have different amount of saltiness. You will need to adjust accordingly. Thanks for the feedback.
Yes, it depends on your soy sauce. Some are more salty than others.
easiest way to cook ramen 🍜 🥚 ever
Thanks! Hope you give it a try
He got that egg REALLY right
Thanks!
looks
Yes?
Ramen Eggs but the title said Onsen Eggs lol
Thanks for the feedback. We’ve amended the title.
J
K
Dude u look like Shang Chi
Oh but I have no rings!
adds oil to cook pot belly (>_
Just a wee bit to hasten the process.. Ok
Coz you cab always remove the extra oil later
No herbs not much of flavour.. just dark soy sauce, sugar, salt, taste.
The fried shallots add a heap of flavour!
5 spice powder, pepper, Bay leaf and star anise （八角） is good flavour
Due, this is not freaking Taiwanese food. This is some guy who like Taiwanese food and use his imagination creating a fake one. I am a Taiwanese, and I love to cook. This.... That's say save yourself time and resource, and find a Taiwanese restaurant.
You are certainly entitled to your own opinion.
@@ieatishootipost I am only point out the truth.
Very true. This is definitely NOT authentic in any way. It just looks similar but this is NOT lo ba bung.
What doctor ah? A vet?
Family Physician
Cook this for my friends from Taiwan. Instead of show off, I got a lot not too exciting statements. After they found out what I was trying to cook, they all laugh. After I show them this video.... Sorry, but I have to give you a dislike.
Haha, this is meant to be an easy recipe, not an authentic recipe!